When cheese is left in controlled conditions, it undergoes a process called ripening or aging. This is a critical step in cheese production that transforms its characteristics.
The Ripening Process
Cheese is intentionally placed in environments where the temperature and humidity are carefully managed. This controlled setting is essential for the cheese to ripen correctly. The duration of this process varies greatly, depending on the specific type of cheese being made. Some cheeses ripen for just a few weeks, while others age for months or even years.
Bacterial Action Alters Cheese
During ripening, the key transformation occurs thanks to the activity of bacteria. These bacteria, often deliberately introduced during cheesemaking, play a vital role.
- They break down the proteins within the cheese curd.
- This breakdown is a complex biochemical process.
- As the proteins are altered, significant changes occur in the cheese.
Impact on Flavour and Texture
The bacterial breakdown of proteins directly altering the flavour and texture of the final cheese.
- Flavour: The breakdown products contribute to the development of complex and characteristic flavours unique to different cheese types. Mild cheeses might develop subtle notes, while aged cheeses can acquire sharp, pungent, or nutty profiles.
- Texture: Protein changes affect the cheese's structure. A soft, fresh curd might become firm and crumbly, or it could become smooth and creamy, depending on the type of cheese and the ripening conditions.
In essence, controlled conditions provide the ideal environment for beneficial bacteria to work their magic, transforming a simple curd into the diverse range of cheeses we enjoy.
