The Secret's Out
Making cheese is a simple process. Crafting the best cheese is anything but. Over time, fine-tuning the smallest details is what makes the biggest difference. And once the process is perfected, it must be adhered to every single time to produce consistently exceptional cheeses. What follows are some of the secrets that go into producing fine, gourmet cheese.
The person responsible for producing cheese can only do so when they understand and accept the daily challenges of making a product of this nature. In other words, they must know what it takes to develop and produce a great cheese. And they acknowledge the connection of their passion to the person who will enjoy it.
It stands to reason that to make the best cheese, one must start with great ingredients – all-natural ingredients. The best ingredients are fresh and managed to the highest levels of quality. They are meant to perform, but go unnoticed. They should not overpower the cheese as a whole, yet they should each contribute to the uniqueness of the finished product. This is especially important when it comes to the milk. It's the foundation of every single type of cheese; the higher the quality of milk, the better the cheese. And similar to most other types of foods, the fewer additives, anti-caking agents, fillers or preservatives added, the more natural the taste.
Added at the beginning of the cheesemaking process, starter cultures help determine the resulting flavor and texture of each cheese. Knowing which ones produce the best cheese takes years and years of experience; there's no set of directions. It's simply a matter of tireless experimentation; what works best for one producer, might not be the best for another.
Aging, also called ripening or maturing, is the most important stage of the cheese making process. Typically, the longer a cheese is aged, the firmer, richer and more complex it becomes. Each cheese has an ideal aging period – not too short, but not too long. The optimal aging period usually requires an extensive trial-and-error period.
Packaging plays a huge role in the quality of the cheese. Good packaging preserves quality. Bad packaging can affect the taste, texture and aroma in both chemical and microbiological aspects.
Although not entirely measureable, taste is perhaps the most important indicator for the quality of a fine cheese. Yes, different people have different preferences, but a great cheese transcends those preferences and provides the taster a "wow" moment – a sensory experience that is delightful and memorable. It's something that stays with you – you can't help but talk about it and look forward to your next taste.