Quite often, the most favored cheese in the selection of assorted cheeses is the Creamy White Cheese. The more exotic the style of making this creamy cheese, the higher the number of gourmet takers for this cheese. One of most favored and exotic of the white cheese making styles is the white mold cheese variety. This style of cheese has a liquid-like texture, creamy and rich in flavor, with a delicate hardness of mottled rinds. Now we have to understand how cheese is made.
How are molded Creamy White Cheese made?
One of the hot favorites in white cheeses is the uniquely made molded white cheese. The key aspect of this cheese variety is the liquid-like center, which is unexpected, as the rind.Is delicately hard.
The very process of making the white gooey inside is what makes this cheese different. Various techniques are adopted to achieve the soft center and a ring. This technique is commonly called surface-ripened cheese. These cheeses follow an exterior to interior aging process. Therefore, when they are fully mature and cut, the creamy texture has a complexity of tastes which are earthy in their flavors. When these cheeses are not fully matured, they have a chalky texture.
Process of making white mold cheese
Creamy White Cheese is made by the use of spores or ‘maturing activates’ known as Penicillium candida. The culture of the white mold is also called as Rennet.
The cultured white curd is jelly-like in consistency and is cubed into two cms. This process allows the cheese to release the whey. The curds are then stirred from time to time to release more of the whey.
After much of the whey is lost and the curd arrives at a correct consistency, they are then placed in hoops to give the curd the required shape. At this stage when the curds are resting in the hoops, more whey is drained off. The curds will then settle into the characteristic shape. The more the whey is drained off; the curds settle better and knit well. The curds are then placed in a humid room. In the space of 8 hours, the hoops are turned nearly four times. The cheeses are then salted and the temperature controlled for a development of the sores, leading to the white crusty mold. In the following ten days, the mold is fully developed. The number of days for the mold to develop is subject to the season. The mind by this time is wonderfully crusted and carries mushroom taste.
Creamy White Cheese with fully formed mold is then wrapped. Experts consider the wrapping stage as the most critical stage of the cheese ripening process. The wrapping prevents the mold from growing further. The mold then consumes the acidic section inside the cheese allowing the levels inside the cheese to rise. The increase in the pH levels along with the breakdown of the protein level leads to the formation of the soft cheese texture at the center of the cheese. It is known that most of the brie and camber varies are likely to ripen with their wrappers quicker than the regular 60 days.
Now enjoy this amazing video detailing the cheese making process.
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