Cheese making in Montcalm County

Farm Country Cheese House, located in the charming town of Lakeview, Michigan, is a celebrated local establishment known for its high-quality, handcrafted cheeses. Since its founding in 1984, Farm Country Cheese House has built a reputation for excellence by using fresh, hormone-free milk sourced from local Amish farms. This commitment to quality and tradition is evident in their diverse range of cheeses, from creamy, mild varieties to sharp, aged delights.

The Basics of How Cheese is Made

Cheese-making is a fascinating process that transforms milk into a wide variety of delicious cheeses. Here are the basic steps involved:

1. Milk Selection and Preparation

The cheese-making process begins with fresh milk, which can come from cows, goats, sheep, or other mammals. The quality and type of milk play a significant role in the flavor and texture of the final product. The milk is often pasteurized to kill any harmful bacteria, although some traditional cheeses use raw milk.

2. Acidification

Next, the milk is acidified. This is usually done by adding bacterial cultures (starter cultures) to the milk. These cultures convert lactose, the sugar in milk, into lactic acid. This step helps to develop the cheese’s flavor and aids in the coagulation process.

3. Coagulation

Once the milk has acidified, rennet is added to coagulate it. Rennet contains enzymes that cause the milk proteins (casein) to coagulate, forming a gel-like consistency. The milk separates into solid curds and liquid whey.

4. Cutting the Curds

The curds are then cut into smaller pieces to allow more whey to be released. The size of the curds affects the moisture content of the cheese; smaller curds result in a harder cheese, while larger curds result in a softer cheese.

5. Cooking and Stirring

The curds are gently heated and stirred. This process helps to further expel whey from the curds. The temperature and duration of this step vary depending on the type of cheese being made.

6. Draining the Whey

After cooking, the whey is drained off, leaving behind the curds. The curds may be placed in molds to shape the cheese, and the remaining whey is pressed out.

7. Salting

Salting is an important step for flavor, preservation, and texture. Salt can be added directly to the curds, or the formed cheese can be soaked in a brine solution.

8. Shaping and Pressing

The curds are placed into molds to give the cheese its final shape. They may be pressed to expel any remaining whey and to help the curds knit together into a solid mass. The amount of pressure and duration depend on the type of cheese.

9. Aging (Affinage)

The final step is aging, or affinage. The cheese is stored in a controlled environment where it matures and develops its flavor and texture. The duration of aging can range from a few days to several years, depending on the type of cheese.

Additional Steps for Specific Cheeses

Some cheeses undergo additional processes such as:

• Washing: Some cheeses are washed with brine, beer, wine, or other liquids to develop a specific rind and flavor.
• Molding: Blue cheeses have molds introduced to create their distinctive blue veins.
• Stretching: Pasta filata cheeses like mozzarella are stretched and kneaded to develop their texture.

Conclusion

Cheese-making is both a science and an art, with each step carefully controlled to produce the desired characteristics. From the selection of milk to the aging process, every stage influences the flavor, texture, and appearance of the final cheese.