Professional Cheesemaking Archives

Ultrafiltration in Cheesemaking: Science, Texture & Flavour

Ultrafiltration (UF) is transforming cheesemaking by concentrating milk’s essential components while removing excess water and molecules

Syneresis plays a vital role in cheesemaking. This process involves the separation of liquid (whey) from a gel-like matrix (curd).

Temperature is one of the most crucial factors in cheesemaking. It affects curd formation and the final texture and flavour of the cheese.

Curd washing is a traditional cheesemaking technique that shapes the flavour, texture and aroma of many cheeses.

When making cheese, thermized milk is an option that balances safety and flavour, making it popular with artisanal cheesemakers.

Penicillium camemberti is the secret behind the creamy texture and distinctive white rind of beloved cheeses like Camembert and Brie.

In this blog post, we will explore the scientific processes behind cheese maturation, the impact of time on flavour and texture.

In this blog post, I’ll explore the most common plant-based milks used for cheesemaking. Read on to discover the advantages of each type.

Understanding why cheese is expensive involves delving into the challenges of sourcing, production, maturation and distribution.

The world of cheese is incredibly vast and varied. In this post, we explore the different types of cheese classified by cheesemaking technology

From the source of milk to processing techniques, we explore
this essential ingredient. Find out the best type of milk for cheesemaking.

In the world of cheesemaking, pH levels play a significant role in shaping both the texture and flavour profiles of our beloved cheeses.