CHEESE
Cheddar cheese is the most popular cheese used in South Africa. This is followed by gouda and mozzarella cheese.
The difference relates to the fat content of the products. Cream cheese typically has a higher fat content (around 30 g of fat/100 g) than cottage cheese. The SA Food Tables differentiate between full-fat cream cheese, which can contain close to 35 g fat/100 g, and three different types of cottage cheese, namely:
- full-fat cottage cheese, with 11 g of fat/100 g
- low-fat cottage cheese, with 4 g of fat/100 g
- fat-free cottage cheese, with 0.1 g of fat/100 g.
Hard cheese can be frozen without losing its flavour. However, once defrosted, the cheese may be slightly dry and crumbly. Softer cheeses can be frozen, but for a shorter period (approximately 1-3 month). They may separate upon thawing.
To start, bacterial starter cultures are added to the milk to convert the lactose (milk sugar) into lactic acid. This causes the milk to acidify and adds flavour to the cheese. A enzyme called rennet is then added, which helps the milk to solidify. This is called the curd. The curd is cut and heated in a large vat to let it separate from the liquid whey. The curds are then strained and milled together, forming a fresh, soft cheese. Adding salt helps the flavour and texture of cheese to develop further and to preserve it. The cheese is shaped, cut and chilled for 24 hours. It is then stored in a cool, dry room to mature – anything from two weeks to two years. This final step is crucial in the development of different varieties, flavours and textures of cheese.
Cheese can be made using pasteurised or raw milk. Starting with raw milk gives the finished cheese different flavours and texture characteristics compared with using pasteurised milk. For some cheese varieties, raw milk is given a mild heat treatment (below pasteurisation temperature) before cheese-making starts to destroy harmful organisms that may cause it to spoil and provide better conditions in which the cheese cultures can act.
Cheese made from raw milk must be aged for at least 60 days to lower the chance of harmful microorganisms (pathogens) that may have been present in the milk making someone sick upon eating the cheese. Some varieties have to be aged for even longer. A global requirement that pasteurised milk be used for cheese production has been recommended. However, this would create restrictions for international trade of cheese, especially for the many traditional cheeses from southern Europe with protected designations of origin, which are made from raw milk.
Processed cheese is typically a mix of blended natural cheese and emulsifying agents, oil, salt, sweeteners, colouring agents or flavourings. Cheese of different varieties and different degrees of maturity can be used, as well as other unfermented dairy by-products. Processed cheese comes in a variety of flavours, colours, consistencies, shapes and sizes. A good processed cheese should be uniform in colour with a smooth texture, should melt uniformly, cut easily and have a compact shape. Processed cheese is more stable during storage than natural cheese.
Some cheeses naturally contain bacteria that produce gas as a result of fermentation, and these gas bubbles give rise to holes during the cheese ripening process. The holes can vary in size and shape. Propionic acid can be added during cheese manufacturing to create larger, more uniform holes.