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Cheese ripening, alternatively cheese maturation or affinage, is a process in cheesemaking. It is responsible for the distinct flavour of cheese, and through the modification of " ripening agents ", determines the features that define many different varieties of cheeses, such as taste, texture, and body. [ 2 ]
Washed-rind cheeses are periodically cured in a solution of saltwater brine or mold-bearing agents that may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria (Brevibacterium linens, the reddish-orange smear bacteria) that impart pungent odors and distinctive flavors and produce a firm, flavorful rind around the cheese. [1]
By taking the cheese through a series of maturation stages where temperature and relative humidity are carefully controlled, allowing the surface mould to grow and the mould-ripening of the cheese by fungi to occur. Mould-ripened cheeses ripen very quickly compared to hard cheeses (weeks against months or years).
Soft, fatty goat's milk cheese specific in that its ripening takes place under the red pulp, which is why a specific red coating develops on the surface. [46] Ovidur Varaždin Hard cheese made from sheep's milk that is produced in the north of Croatia, and which is sent for ripening at the foot of Velebit, which gives it a specific final taste ...
So-called blue cheese is created by inoculating a cheese with Penicillium roqueforti or Penicillium glaucum. This is done while the cheese is still in the form of loosely pressed curds, and may be further enhanced by piercing a ripening block of cheese with skewers in an atmosphere in which the mold is prevalent.
Wheels of gorgonzola cheese ripening Dorset Blue Vinney Shropshire Blue Stichelton at a market. Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria.
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The milk must be "ripened" before adding in the rennet. The term ripening means allowing the lactic acid bacteria (LAB) to turn lactose into lactic acid, which lowers the pH of the solution, greatly aiding in the coagulation of the milk. This is vital for the production of cheese curds that are later formed into cheddar.