When talking about cheese, some people think about its color, ask question about how holes are created, or why there are blue and orange cheese. The infinite diversity of cheeses leads us to the question of “How to make cheese?
The conservation of cheese is a major concern for consumers as well as producers, they are not manufactured yet that the concern for conservation is taken into account. As soon as milking step comes to an end, producers will do everything to maintain the freshness and quality of the milk that will be faithfully transmitted to the cheese from the very beginning of the transformation process until it is on the consumers’ dish. The consumer must make sure to properly conserve his product.
It all starts with milk
As milk is the main raw material of the cheese, its freshness and quality are the most important elements for producing a high quality cheese.
In Switzerland dairy cows produce up to 20 to 25 liters of milk a day and are milked in the morning and in the evening. The progress of the breeding as well as the conditions of raising and management are of a great added value. As soon as the milk is milked, it is sent to the cheese factories where it is systematically received and analyzed before starting its processing.
Inside the cheese factory
Cheese-makers put their know-how to work and, as soon as they receive the milk, start making the cheese. They gently heat the milk to 32 degrees in the copper vats and rotate it constantly; they add lactic acid bacteria to make the milk coagulate. After that, the curd is cut and reheated. This process continues until the cheese wheels are obtained and are taken for refinement.
Each step requires a very precise handling, the temperature is very well controlled, and the cutting is performed according to a specific method and speed. The humidity is controlled. Perfect cleanliness is the main key for the success of all processing steps. All machines, counters, tools, the floor … are sanitized every day after each production.
After the cheese factory, conditions of refinement are also strictly controlled and monitored, temperature, humidity, cleanliness … nothing is left to chance, every detail counts knowing that all this contributes to the quality of the cheese and its capacity of conservation.
Transport is the most delicate step for cheese is a perishable product. Respect of the cooling chain is of the greatest importance and shortening delivery times is also crucial to extend the conservation period of cheese once arrived among consumers.
Tips fo cheese conservation
The good cheeses of the Swiss Cheese Company can last several weeks in the refrigerator, provided they are properly packaged and stored, which is the basis of a good preservation. During the preservation phase, the cheese must be allowed to breathe without drying. For this to happen, the best option is to wrap it with a porous and thin material, such as parchment paper, cheese paper or other products especially designed for cheese packaging. This allows the right amount of oxygen and moisture to circulate around the surface of the cheese, giving a longer conservation period in refrigerators and a good preservation of aromas and flavors.
Here is another handy tip if you want to keep your cheese for more than a week: change the package from time to time to prevent the rind from breaking up and to avoid the bacteria to proliferate.
To learn more read also: :
Name of the cheese holes
Difference between the protected designation of origin and controlled designation of origin Equipment for making
Equipment for making cheese