Acid curd - coagulation of milk subjected to acidification.

 

Acidity - a chemical parameter that determines the degree of acidity of milk. It arises from the action of starter bacteria and causes milk proteins to turn into the curd.

 

Annatto - a natural plant extract used to color cheese.

 

Anticorrosive material - a material that is not damaged by and does not react with acid.

 

Ash - activated carbon used to neutralize the cheese surface and create favorable conditions for mold development.

 

Blue mold - see Penicillium roqueforti.

 

Brevibacterium linens - red bacteria that grow on the surface of smear-ripend cheeses, e.g. Limburg and brick cheese, and give them a characteristic sharp taste.

 

Calcium chloride - a white substance, a derivative of calcium carbonate, used as an ingredient that supports cogulation and, as a result, production of a strong curd. Occurs naturally in nature.

 

Casein - the main milk protein, which under the action of rennet is cut and forms the basic element of cheese.

 

Cheese board - a board made of ash, maple or birch wood (without knots), sides 15 cm long and 2.5 cm thick, often used for dripping cheese, e.g. camembert. Larger boards are used during cheese ripening.

 

Cheese cloth - quite loose woven cotton, linen or plastic material, used, among others for draining cottage cheese and lining cheese forms.

 

Cheese dressing - a change (or washing) of the cheese cloth in which the cheese is wrapped during draining and pressing. This is done to prevent the cloth from sticking to the cheese surface. This (washing) operation is also carried out when using KADOVA molds - with built-in mesh.

 

Cheese dye - annatto dye, added to milk before rennet treatment, to give the cheese different shades of yellow. It is obtained from the fruit of the tropical tree Bixa orellana, grown in the Caribbean, Brazil, India.

 

Cheese sampler - a stainless steel instrument used for punching a sample of cheese to check at what stage it is ripening and whether it is ready for consumption.

 

Cheese wrapping - the production stage in which cheese is wrapped with a bandage and greased to maintain the desired shape and crust and to prevent moisture loss.

 

Coagulation - the moment when milk solidifies, creating a substance with a more compact consistency.

 

Crushing - the cheese production stage where the grain is broken into smaller pieces before pressing.

 

Curd cutting - the cheese production stage during which the curd is cut into equal cubes.

 

Direct heating - heating milk directly on the hob.

 

Draining - the cheese production stage during which the whey separates from the curd. Before draining, place the curd and whey in a cheese cloth.

 

Drip mat - plastic mat used for dripping and ripening cheese.

 

Drying - leaving the cheese to form a protective skin before the ripening process begins.

 

Food paraffin - low melting wax, used to protect cheese from drying and cracking. Most hard cheeses are paraffinized.

 

Form for coulommiers - a form of stainless steel, composed of two rims, but inside the other. This type of mold is used to make coulommiers (you can also use a one-piece camembert mold).

 

Geotrichum candidum - white mold used in the production of many soft cheeses with mold growth, e.g. camembert and brie. It creates a delicious white crust on the surface of the cheese.

 

Heating - the cheese production stage during which the cheese grain is heated to precipitate more whey.

 

Homogenization - a process during which the fat particles in milk are broken up so that they are evenly distributed and no cream accumulates on the surface of the milk.

 

Indirect heating - heating the milk from which the cheese is to be made, in a water bath, by placing a pot with milk in a bowl or sink with hot water.

 

Junket - weak form of rennet.

 

Knife for cutting curds - a knife with a long blade, with which you can reach the bottom of the dish in which the curds are located. The knife should have a rounded (not sharp) end.

 

Lactic acid - an acid that is formed in milk during the process od making a cheese. Starter bacteria ferment milk sugar (lactose), resulting in lactic acid.

 

Lactose - sugar naturally present in milk. It can constitute up to 5% of the total milk weight.

 

Lipase - an enzyme added to milk to obtain cheese with a more sharp taste.

 

Maturation - the stage of cheese production, during which the cheese matures at a certain temperature for a specific period of time in order to create a characteristic taste and aroma for the species.

 

Mesophilic starter cultures - bacterial strains that ferment lactose into lactic acid, thereby acidifying the milk. Used in the production of cheese at a temperature of 39 degrees C or lower.

 

Milk sediment - milk residue present on cheese-making tools after prolonged use. It is recommended to wash the equipment using special means available in our store.

 

Mixing the top layer of milk - top mixing 0.5 cm non-homogenised milk to prevent cream from flowing to the surface immediately after adding rennet.

 

Molding - the cheese production stage during which the curd is placed in cheese mold. The form gives the cheese its final shape and supports the draining process.

 

Mother culture - a culture containing live bacterial strains that can be reproduced and used to acidify milk, resulting in a curd.

 

Muslin - a very thin cotton fabric that is used to drain cheese.

 

Paraffinizing / waxing - coating the cheese with wax to prevent drying of the rind and to prevent the development of mold conditions.

 

Pasteurisation - heating milk at 63 degrees Celsius for 30 minutes to eliminate potentially harmful pathogenic organisms.

 

Penicillium camemberti (P. album) - white mould grown on the surface of some blue cheese, e.g. camembert or brie. Thanks to it, delicious white skin is created.

 

Penicillium candidum - white mold grown on the surface of many blue cheese, e.g. camembert or brie. Thanks to it, delicious white skin is created.

 

Penicillium roqueforti - blue mould, grown on the surface and inside many blue mould cheeses, including stilton or gorgonzola.

 

Powdered milk - dehydrated, concentrated milk. The powder can be mixed with water to obtain liquid milk. It is also used for thickening yogurt.

 

Pressing - the cheese production stage, during which the curd is placed in a cheese-lined mold, where it is pressed to remove excess whey.

 

Pressure cap (lid) - a flat disc of stainless steel, plastic or wood, placed in a cheese mold to ensure even pressure on the cheese. Usually sold complete with cheese mold.

 

Raw milk - milk that comes straight from a farm animal and has not undergone a pasteurization process.

 

Ready starter / starter cultures - ready strains of bacteria that are added directly to milk. Thanks to their use, the time-consuming process of preparing the working starter (parent culture) is eliminated. Bacterial strains help shear milk proteins into a dense white jelly mass, from which cheese is later made.

 

Rennet - an enzyme that coagulates protein. Available in two forms:

• animal rennet comes from calf or lamb stomach fed on mother's milk,

• plant rennet - microbiological rennet; does not contain animal protein.

   

Saturated saline - brine in which cheese is soaked. A solution called saturated when the added salt no longer dissolves. It is about 20% - 1 kg of salt per 5 liters of hot water.

 

Skimmed milk - milk from which most of the cream has been removed. Fat content: 1-2%.

 

UHT (Ultra Heat Treated) milk - "extended shelf life" milk, exposed to very high temperature (ultrapasterization at 134-150 degrees Celsius) for a short time.

 

Whey - a liquid that is formed after coagulation of dairy proteins. Whey consists of milk, milk sugar, proteins and minerals.

 

Whey proteins - proteins present in milk that do not clot by adding rennet. They remain in whey, which can be subjected to high temperatures to obtain short-cut cheeses - e.g. ricotta.

 

White mold - see: Penicillium candidium, Penicillium camemberti, Geotrichum candidum.