Whey jar.
A cheesemaker turns milk into cheese. You can use the milk of cows, goats, sheep, or other milk-producing animals to feed your young. His work is often considered more art-oriented, like that of a pastry chef, as the cheese-making process relies heavily on specialized techniques and curing methods. A cheesemaker must also have an extremely sensitive palate and be able to feel the cheese to determine when it has reached the proper consistency for its class.
Cheese begins with milk.
The three main types of cheese are soft, semi-soft, and hard. Each type is produced from different ingredients and by applying various cooking and mixing methods. Most of the cheese produced today is made by machine, although smaller facilities around the world still produce cheese by hand.
If the cheese is made on machines, the cheesemakers are carefully supervised throughout the process. After the equipment pasteurizes and cooks the milk, the cheesemaking process becomes more complicated. Maintaining precise temperatures is necessary to ensure the cheese has the desired color, flavor and texture.
Cheese making requires many specialized techniques to produce different varieties of cheese.
If the cheese is dyed, cheesemakers will add special colorants or dyes to it. Essential ingredients such as rennet and other cultures necessary for coagulation are added to the mix. Cheese experts use these components to convert liquids into curds and whey. The watery substance is called whey and is usually thrown away. Solid proteins that form small masses are called curds.
The curd is what makes up the cheese itself. Depending on the type of cheese being made, a cheesemaker will add different ingredients for flavor. You can also add mold to some cheese blends to improve flavor and help with shelf life.
The cheese is typically aged and cured on wheels.
As the mixture of the ingredients progresses, the cheesemakers and their assistants check the color, acidity, smoothness and firmness of the mixture. Cheese experts use specialized instruments, as well as their hands and palate, to ensure quality. Once blending is complete, the cheese is stored in the warehouse, usually in large slices or slices.
The cheese making process continues in the cellar. Specialists periodically check each variety of cheese to see when it has been properly matured and reached the desired level of ripeness. Some varieties of cheese are soaked in brine or rolled in salt or culture solutions to promote the curing process. Like winemakers, the cheesemaker periodically connects a wheel of cheese to analyze its progress in the areas of touch, taste and smell.
There are no formal classes or training available to become a cheesemaker; most cheesemakers receive full on-the-job training. As the industry becomes more automated, potential cheesemakers are encouraged to gain experience and certification operating machinery. Working in a food processing factory is often a desirable experience.