Cheese is made from milk, majorly from cow's milk, although some varieties are also made from goat's milk and sheep's milk. Cheese is formed by coagulation of milk which turns it into curds and whey. This is the basic principle in the manufacture of most types of cheese. Cheese can either be made through the natural process or made to undergo ripening in which the milk is treated with rennet. Other processes take place, depending on the type of cheese to be made. (ACS)
For example, Blue veined cheese is inoculated with Penicillin spore. This creates the aroma and flavor. It also gives rise to the bluish/greenish veining.
Camembert cheese is treated with a different type of penicillin spore that creates a downy white mould which is called a bloomy rind. It makes them surface ripened cheese. (ACS)
The Camembert cheese is defined by the process by which it is made. The cheese is made by inoculating the milk with mesophilic bacteria and adding rennet. The mixture is allowed to coagulate. The cheese is then cut and transferred into moulds. The mould is turned at regular intervals of six to twelve hours. This process is to make sure that all moisture is completely drained from the cheese. The product is a hard crumbly cheese that is bland. (Jack Schmidling)
The Brie cheese is produced by a similar process. Rennet is added to raw milk and heated to 37 degrees Celsius. The product is put into moulds and drained for up to a day. This removes the moisture. The cheese is salted and inoculated with penicilium candidum and allowed to age for at least one month. The product is a soft cheese that can be ripened even further over several months at which time; the cheese is hard and crunchy. (Jack Schmidling)
Works Cited.
Jack Schmidling (2012). Cheese Making. Jack Schmidling Productions, Inc. schmidling.com/making.htm
ACS (2012). The Chemistry of Cheese and Why We love it. ACS Webinars. Chemistry for life. acswebinars/tunick
