Formal classification
Fresh cheese: rich in water, unfermented and immature, mainly soft cheese. Some of them are flavored with spices such as pepper, garlic or spicy vegetables.
Main products: brandy, small Swiss brandy, French brandy.
Production technology: without mature processing, casein in milk flocculates under the action of lactic acid bacteria and becomes jelly state. The condensation process must be kept at constant temperature and high humidity of 15-20 degrees for 12-24 hours. After the milk is solidified, a part of water is discharged. The traditional filter paper method is used in the manual workshop and the centrifugal force method is used in the factory.
Features: This kind of cheese has a short shelf life and a soft taste. Some of it exudes the fragrance of fresh milk and a slight sour taste, some are salty and sweet, and some are added with spices. It is very refreshing and can be eaten directly as a snack. Friends who have never tasted cheese can try this cheese first.
Soft cheese with flower skin: the skin is soft and felt-like. Named after the moldy fluff like flowers produced in the refining process.
Main products: Mo cheese, Lun cheese, Normandy cheese, wine and new cheese.
Processing technology: Flower skin soft cheese is the crystallization of mixed solidification, and lactic acid bacteria play the main role. The pre-ripening process is about 20 hours, and it is fermented at 10- 15. Milk can be coagulated within 2 hours by adding chymosin. The degree of acidification and the use of chymosin determine the time required for coagulation. Curd can be slightly sour due to lactic acid, or it can be softened by chymosin. The curd will drain automatically, and then it doesn't need to be cut or rubbed well. Put the cheese in a ventilated constant temperature fermentation chamber (15℃) for a day or two, then pickle and wipe it in the hands of experts, and sprinkle Penicillium on the surface of the cheese regularly with a pickling bottle. A thin layer of fluff appears one day, just like wearing a velvet skirt all day.
Features: this is a representative cheese in France, with rich milk flavor and mature fermentation; The epidermis is often covered with white fungal fluff, which can be kept on the epidermis when eaten or removed according to taste. The texture is soft and the milk is rich.
Suggestion: It is best to eat in July-11month, with new wines, such as Bordeaux and beaujolais.
Washable soft cheese: This kind of cheese is very thick and mushy. When refining, it should be washed with salt water, and then repeatedly scrubbed with salt water to accelerate hardening. Its skin is orange and moist.
Main products: Rivalo, Maroi, Avak, Munster, Lange, Rollo, Dove, etc. ...
Production technology: Washed soft cheese is the twin brother of peeled soft cheese, and lactic acid bacteria and rennet are used in the production process. The coagulation speed is very fast, and this key step only takes less than an hour. To help drain water, stir the slightly hard condensate before softening, and then add salt. Cheese is sent to the manager of the refining room, turned over two or three times a week, often scrubbed with salt water, and special fungi are added to stimulate red yeast. Cheese skin gradually becomes smooth, soft and shiny, with colors ranging from yellow to orange. Soft tofu has many flavors, not only soft, but also the most delicate and fragrant.
Features: orange-red peel, soft inside, mellow taste and rich aroma.
Suggestion: The best season is autumn and winter. Rhone Valley is a wine worthy of recommendation. It is also a good match for white wine or bordeaux red wine according to the region.
Green cheese: Also known as blue cheese, the name comes from the mold that brings special taste and taste. Cheese dough is not compressed or baked, but is penetrated by long needle holes to form blue marbles.
Main products: Rockford, Overwien Blue, Ambert and Montbrisson Blue. ...
Production process: lactase and chymosin are added to milk at 32. Cut the cheese into cubes, add salt and sprinkle with Penicillium. Mold makes blue or green marbles appear on the surface of cheese, and then it is transferred to a wet cellar with the temperature controlled at around 10, and kept for five days. After the mold is inverted, it is transferred to the cheese drying room. Workers punch holes in the cheese with fine needles, so that air circulates inside the cheese and the lines of the cheese gradually extend. Then it will be transferred to a humid cellar (95%) with a temperature of 12 for one month and a colder cellar (5) for several months.
Features: This kind of cheese may come from the end of the Roman Empire, and it is spicy and pungent.
Suggestion: The best season to eat is autumn and winter, and Saint Emilion and Suttern are a good match.
Goat cheese: It belongs to soft cheese with flower skin, but it is specially made from goat's milk. It can be fresh, soft, moderately dry, dry or hard. Sometimes it can be sprinkled with spices or rolled in grape leaves.
Main products: Sailor-on-Schell, Shabichu, poitou, Saint Mauri in Dulan, Mount Ardes or Mount Dels. Me, Banon, Pairard East, Valenkai or Claudine of Chavinol. ...
Making process: The making process of this kind of cheese is almost the same as other cheeses, the only difference is that the raw material is goat milk. Coagulated or naturally obtained goat milk, or using lactic acid yeast and rennet. After delivering whey, put the curd into the mold, pour the mold, drain the water within one day, wipe it clean and put it in a ventilated place for a week. After a few days, blue mildew spots began to appear on the surface of cheese. The last step before entering the cellar is to quickly dry the salt. After five to six weeks in the cellar, the cheese gradually dries, some taste fresh, and some harden after dehydration. Goat cheese in the market is often wrapped in a layer of white powder or spices.
Features: small size, various shapes, mostly cylindrical and prismatic, slightly acidic and irritating.
Suggestion: Spring and summer are the best seasons to eat goat cheese. Recommended with saumur red wine.
Hard immature cheese: This kind of medium hardness cheese is compressed to accelerate drainage, and the ripening process lasts for two to three months, so the taste is very detailed.
Main products: Cantar, Saint Nectar, Salesman, Ray Broxon, Oso Elati, Mobile, Lacklaette or Lagir.
Production process: milk is slightly acidic after being heated to 25, and curds are obtained after 30 to 45 minutes. Knead evenly, squeeze dry, drain whey, cut into small particles, scald with hot water at 40℃ once, then squeeze again, add salt, and squeeze again. The sour taste of curd is removed during extrusion. Finally, the refining stage, during which the temperature should be maintained at around 15, and the time is different, for example, it takes 15 days in Sao Paulo, three months in le Cantal and longer in le Salers.
Features: This kind of cheese has long storage time, mild and smooth taste, and is easily accepted by ordinary people. Because its texture is easy to dissolve, it is often used in cooking.
Suggestion: The best eating season is summer and autumn, with white wine, such as Savoie, or with Burgundy red wine.
Hard mature cheese: this kind of cheese has a very long maturity, which takes six months to one year. It is compressed in the refining process, so the texture is very hard. Typical holes in Emmont cheese or Conte cheese are the result of carbon dioxide during refining.
Main products: Earl, beaufort and Emmental. ...
Production technology: after the milk is heated at 63℃ to 65℃, it is returned to 32℃ by adding lactic acid bacteria enzyme and chymosin. After half an hour, the milk condenses into a tight cheese. Cut the cheese into small particles to speed up the outflow of whey. After stirring at 22℃, the milk is slowly heated to 55℃ and kept at this temperature for about one hour. Before entering the mold, use a big cloth to discharge the whey. Then, after several hours of extrusion, all the particles are tightly combined. Lactic acid bacteria produce lactic acid by absorbing lactose, and then the cheese is subjected to salt bath. After staying in the cold cellar at 12 degrees for nearly three weeks, it was moved to the cellar at 20 degrees. There, they will undergo a veritable gasification reaction, which is caused by carbonic acid gas emitted by acid bacteria. After a few weeks, many holes will be formed in the cheese, also called "eyes". Then return to the cold cellar to slow down gasification and start the real refining stage. Some cheeses, such as la Comte and le Beaufort, don't pass through the hot cellar, which is why they are fluffy, but they don't form holes.
Features: the texture is just because of long-term squeezing and boiling. Cheese tastes slightly salty, the more chewy it is, the more fragrant it is, and the aroma is delicious and intriguing. Can be transported and stored for a long time.
Suggestion: The refining process of cheese ranges from three months to ten months. Although it is produced in four seasons, it is recommended to eat it in spring and summer. It can be paired with white wine, such as French Condova, or red wine.
Melted cheese: One or more cooked or immature extruded cheese balls made by melting and adding milk, cream or butter.