Cheeseology
WHAT IS ARTISAN CHEESE
Artisan cheese is handmade natural cheese made with no or minimum machine intervention and without any artificial enhancer or preservatives. All the goodness of milk remains intact in such cheese and can be consumed as one of the richest sources of protein and vitamins in one’s diet.
ARTISANAL CHEESE VS PROCESSED CHEESE
As per the internet “Processed cheese is a food product made from cheese and unfermented dairy ingredients mixed with emulsifiers. Additional ingredients, such as vegetable oils, salt, food coloring, or sugar may be included”.
Artisanal cheese is a category of natural cheese. Natural cheeses are made without any such chemicals or emulsifiers. Natural cheese maybe made
- In farmsteads
- At Creameries
- By Artisan cheesemakers
- Factory setups by diaries or milk cooperatives
THE BEAUTY OF AFFINAGE
As cheese matures the lactobacillus culture that had started the cheese making process gives way to newer and more complex bacteria. While these are dormant in milk, an anaerobic environment below the cheese rind help them thrive and help produce enzymes that make the inside of a cheese block/ wheel soft. Therefore with the rind gets harder the inside of the cheese also known as paste gets softer with time.
Aged cheese is constantly developing and changing its microbial culture, with new bacterial and fungal growth that aids in the development of natural rind in cheese. This distinctive rind in various types of aged cheese imparts a particular cheese its aroma, texture and flavor profile.
WHY CONSUME ARTISANAL CHEESE
The definition of processed cheese should be deterrent enough for any discerning consumer to opt for healthier alternatives. Milk is considered to be a complete food. All the goodness of milk remains intact in artisan cheese and can be consumed as one of the richest sources of protein and vitamins in one’s diet.
CHEESE CARE
Cheese is a fermented food. Even to kick start the process of cheese making, the breakdown of lactose into lactic acid is essential. This process of break down continues even during the aging process. As a consequence, cheese is a living entity, complete with its microbial colony of bacteria, fungus, and yeast. Hence moulding is inherent to natural cheese.
While fresh cheeses need to be consumed with 3 to 4 days, aged cheeses need proper storage and care:
- Take the cheese out of the vacuum pack
- Wrap loosely in a cheese cloth/ breathable cotton cloth/butter paper
- Keep inside a container ensuring the cheese does not dry out
- Maintain airflow. Container should not be airtight, keep the lid ajar
- Keep away from moisture. Do not freeze
- The mould may be scraped off before consumption, if you are not comfortable
- The rind is edible
WHY CHOOSE MERAKI CHEESE
- Our cheeses are made from fresh and organic raw cow milk sourced from free grazing cattle
- No preservatives/ emulsifiers are used during the entire manufacturing process
- Our sole method of preservation is through sating or brining using sea salt
- Our cheeses are healthy sources of vegetarian protein and other essential vitamins keeping the nutrition value of whole milk intact