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Make a roux with 20g butter and 13g flour. I’ll share my “real cheese” sauce recipe, but for the record I’m a believer in using food server white queso aka extra melt. Make sure to include a link! Check out the FAQ r/Cooking compiled YouTube Channels Message the moderators and we will look at it. If your submission does not appear in the new tab, it may have been caught by the spam filter.

R/charcuterie Related Subreddits Column 1 As a community, we should look out for each other, not put each other down or bog down discussion.ĬOMING SOON Filter out food safety! Subreddit Of The Month Reddit is for sharing, not self-promotion.īe kind and conduct productive discussion. No other advertisement is allowed, even cooking related (e.g., Pampered Chef, Cutco, etc). If you wish to promote blogs or YouTube channels, please do so only in the weekly "YouTube/Content Round-Up!" thread, stickied at the top of the sub. No blog/YouTube channel spamming or advertisements of any kind. Not all jokes are memes! No trolling, either. We love to see your food, but we also want to try it if we wish to. Include plain text recipes for any food that you post, either in the post or in a comment. If the topic is questionable, then it most likely isn't OK to post. From there, the cheese travels to the cheese plant and the magic begins.All posts must be cooking related. Want to see it in action? We sent a team to Fiscalini Farms in Modesto, California, to learn more about how they make their award-winning cheeses.Īccording to dairy farmer Brian Fiscalini, world-class cheese comes from stellar milk. Once the cheese is shaped, it may be aged for a while before its ready to eat. While the cheese is pressed, more whey comes out, so it eventually becomes the shape and consistency of cheeses we know. This occurs with mozzarella and Swiss cheeses.

The curd is pressed into a hoop, which is brined.

This is the case for Cheddar and Colby cheeses.

The curd is salted, and then it’s pressed in a form.

At this point, the curd is separated from the whey, and it’s time to start making the cheese look more like cheese! Depending on the type of cheese, this can happen one of two ways: Once the curds are cut, they’re stirred and heated to release even more whey. Drier cheeses are often cut more to form smaller curds, so more of the moisture comes out, while curds cut less are larger and are moister. Once it starts to gel, the cheesemakers cut it, which allows the whey to come out. The amount of rennet and time needed for it to separate into curds can vary from cheese to cheese. Rennet causes the milk to gel similar to yogurt, before the curds (the solids) separate from the whey (the liquid). After the starter culture, a few other ingredients are added including rennet and, depending on the type of cheese, color - which is why Cheddar is orange. For example, Swiss cheese uses one type of culture, while Brie and Blue use others. Different types of cultures are used to create different types of cheese. This process helps determine the cheese’s flavor and texture. The starter cultures ferment the lactose, milk’s natural sugar, into lactic acid. Pasteurization is necessary because raw milk can harbor dangerous bacteria, and pasteurization kills those bacteria.Īt this point, good bacteria or “starter cultures” are added to the milk. After the milk is standardized, it’s pasteurized.

This is important because cheesemakers need to start with the same base milk in order to make a consistent cheese. Once it passes, the milk goes through a filter and is then standardized – that is, they may add in more fat, cream or protein. Once it’s brought to the cheese plant, the cheesemakers check the milk and take samples to make sure it passes quality and purity tests. What is cheese made of? It all starts with collecting milk from dairy farms. From cow to curd, there are many steps along the way to make the cheeses we all know and love.