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Cheese Making: A Fine Art

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Cheese Making: A Fine Art

Katelin Baker, Writer

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Unlike some people who think cheese represents a new food in recent history, cheese making dates back at least 5,000 years. Archaeological evidence suggests ancient Egyptian civilizations made cheese, motivating modern people to begin making American cheese in the 1800’s. American cheese making has made considerable progress and perpetual improvement since the first cheese manufacturing business opened in 1851.

A contemporary domestic cheese revolution began in the early 1980s as cheese lovers wanted more European style cheeses. Currently, the United States has thousands of artisan cheese makers, with more starting operations each year.

Professional cheese makers must possess a myriad of skills to assess their cheese properly. A cheese’s quality signals a success to a cheese maker when precisely testing its store readiness, sampling quality agents to insure superior texture and flavor, and omitting unacceptable cheese batches. Requiring a dedicated amount of time, possessing intense knowledge and painstaking skills necessary to properly mature and finish divine cheeses, many cheese makers only create their products in small batches.

Cheese derives from several different mammals’ milk, including cows, buffalo, goats, or sheep. This produces different flavors, textures, and forms. Each animal’s milk contains a specific taste and consistency, giving cheese experts diverse tastes and decorative compositions to assemble their products, permeating each cheese with a unique flavor.

Expert cheese makers flavor some processed cheeses with special ingredients, such as paprika, pepper, chives, onions, cumin, caraway seeds, jalapeño peppers, hazelnuts, raisins, mushrooms, sage, and bacon, giving them a distinctive flavor. Simply combining several natural cheese types and adding salt, milk-fat, cream, whey, water, vegetable oil, and other fillers give processed cheese its unusual texture and delectable flavor.

Although cheese making requires precise methods, it still comprises much skill, technique, procedure, and time. Numerous cheese varieties exist because cheese makers have a unique preparation process and vary their procedure to produce different cheeses. Making cheese has long been considered a delicate process, and many have attempted to duplicate established cheese manufacturer’s, yet fail owing to conditions that do not favor proper bacteria growth.

Cheese making takes skill, precision, dedication, and passion. Many cheese makers take years perfecting this art, allowing their knowledge and skill to mature, narrowing each process down to a science. Although many food lovers indulge in the delightful taste of cheese, still countless amateurs cannot duplicate the finest flavor so many Americans enjoy.

Cheese making–truly a remarkable art!

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About the Writer
Katelin Baker, Writer

As a senior at New Caney High School, I play in the Spirit Band From Eagle Land directed by Gary Aiken and Brian Wimberly. I play the baritone saxophone...

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Cheese Making: A Fine Art