ACIDIFICATION OF THE MILK: This is sometimes performed by lactic yeasts.
COAGULATION OR CURDLING: The casein (milk protein) coagulates following the addition of rennet or, more rarely, by natural lactic fermentation of the Illicro-organisms in the milk. The milk then separates into the curds and liquid whey.
GUTTING AND DRAINING THE CURDS: After being separated from the whey, the curds can either be made into fresh cheese or processed further, in which case the curds are stirred, kneaded, or cut; in some cases, they are cooked.
They are then put into moulds (sometimes a bacteria culture is added) and left to drain, an operation that is promoted by salting (either on the surface or by immersion in brine).
RIPENING: This allows the cheese to develop its characteristic texture, colour, and flavour. The cheese is left for varying lengths of time in a damp or dry atmosphere, often in special places (cellars)
The classification of cheeses
Cheese in cookery
Many cheeses can be used in cookery, as a basic ingredient or to add flavour.
They can either be used raw (in mixed salads, canapés, pastry or pie dough and on bread) or, more often, cooked (for soufflés, omelettes, sauces, pancakes, puff pastries, pizzas and soups).
There is a large variety of dishes based on cheese: flamiche, fondue, keshy yena, Welsh rarebit, raclette, gougére, croque-monsieur, croütes, patranque, goyére, truffade, imbrucciata, aligot. Fresh soft cheese is used more in patisserie.