In India a lot of what you eat is adulterated so we're very careful about where we source our milk from, because it can make or break the taste of cheese."
HOW DO YOU MAKE CHEESE CREAMY PROFESSIONAL
Sunil Bhu, owner of Flanders Dairy and professional cheese-maker says "The quality of milk you use is at the heart of cheese making. This format took off instantly and by 1860 there were three big cheese manufacturing plants in the United States. They produced as much as 45,000 kg of cheddar and all of uniform quality. In 1851, a father and son set up the first industrial cheese manufacturing plant where they churned out cheddar cheese in large quantities. In the US, cheese was mostly made on farms, on a small scale till 1850. This technology soon found its way to America and defined the next 300 years or so of cheese making. That's how they adopted more industrial techniques like cooking at high temperatures to produce drier rinded cheese. England too was known for its soft, moisture-based cheeses but through the years, when demand started to go up they shifted to hard, low-moisture cheese that could be transported long distances without spoiling.
They coagulated milk with the help of rennet, drained the curd in small molds to form cheese, sprinkled it with salt and then stored it in a damp cellar till the mold grew and developed cheese like characteristics. At the time, they lacked a basic understanding of science, at least with regard to cheese, and so the women of Normandy, France found a quick way to make cheese. In Europe, cheese was made mostly on farms for consumption at home or for local sale. Homer sang of cheese in the Odyssey and Greek Olympic athletes trained on a diet consisting mostly of cheese.' When it reached Rome, the Romans added herbs and spices to cheese and also discovered smoked cheese. 'Aristaios, a son of Apollo was considered the giver of cheese. Apparently, ancient Greeks had a real affinity for cheese. According to Ricki Carroll in the book 'Cheese Making', "Cheese was a staple in biblical times, along with honey, almonds and wine. Research suggests that cheese making dates back to the 8th century, beginning in Greece and working its way to Rome and other European countries. What makes them different is what kind of milk is used, how long they're cooked, strained, stored, pressed and maturing time. "They start out the same though: boiling, acidifying, pressing, ripening, ageing" says Prateeskh. There are more than 1400 kinds of cheese and they differ in shape, size, colour, price and smell. Then there's Acres Wild Organic, a 22 acre cheese farm in Tamil Nadu that makes cheddar, haloumi etc. The Spotted Cow focuses on soft Italian and French cheese: bombrie, rombay and camembay. Flanders Dairy does all sorts of cheese: gouda, mascarpone, cherry mozzarella, goat cheese etc. If you're looking for hand crafted cheese in the market, you'll find plenty of options. It's actually locked with calcium and minerals from milk. Cheese isn't supposed to be this unhealthy. It has sodium, emulsifiers, stabilisers, preservatives and what not.
Prateeksh Mehra, owner and founder of Spotted Cow Fromagerie, a Mumbai-based creamery that produces artisanal cheese says "Pick up a packet of mass-produced or processed cheese and read through the label. Not only is it delicious but it's also really healthy. I tried a few batches of cream cheese myself - watching the milk coagulate and turn into little lumps of heaven, boy was it good. If you're feeling ambitious and want to put yourself out there with something like mozzarella then add starter culture and rennet to your shopping list. And you'll need the right arsenal though: For cottage cheese and ricotta you need a good batch of raw milk, something acidic like vinegar or lemon juice, salt, a cooking thermometer, cheese cloth and a strainer. But the soft ones like mozzarella, cream cheese, ricotta and cottage cheese are actually pretty easy to make. Especially if you're attempting to make the hard ones like cheddar, gouda etc. Hard, crumbly, chewy - they almost look picturesque in their sealed packets.Īs delicious as it is, the process of cheese making can be a real chore. Not a day goes by when I don't think of shaving a side off the fabulous manchego, cheddar or edam sitting in the side of my fridge. And I know this because I spend more time browsing the cheese counter at a supermarket than I do at a fashion apparel store. 'How to make cheese' is an addictive hobby and one you could seriously get used to.I love cheese.
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