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Raw cheese is made by coagulating the milk from animals such as cows, goats, or sheep, either through the use of natural or added bacteria or with the addition of a coagulating agent. The first step in making raw cheese is to heat the milk to a temperature between 30°C and 32°C to encourage the growth of bacteria that will help to acidify the milk. Then, the cheese maker will add the coagulating agent, which could be either rennet or an acidic substance like vinegar or lemon juice. The coagulated milk will then be cut into small curds and drained, and the curds are then formed into the desired shape.
Next, the cheese is salted and allowed to age for a period of time, which can range from several days to several years. The aging process helps to develop the flavour and texture of the cheese, and it is also when mold can be added to the cheese to produce blue cheese. Raw cheese can be aged at room temperature or in a temperature-controlled environment, and it is often turned and brushed regularly to ensure even aging and prevent the growth of unwanted bacteria.
After the desired aging time, the cheese is ready to be packaged and sold. Raw cheese must be stored and handled carefully to ensure safety for consumption, as it has not been pasteurized to kill bacteria that may be harmful to human health. It is important to be aware of the risks associated with consuming raw cheese and to follow recommended storage and handling practices to reduce these risks.
There are many types of raw cheese, including but not limited to:
- Cheddar
- Gouda
- Blue cheese
- Brie
- Camembert
- Feta
- Chevre
- Roquefort
- Parmesan
- Asiago
- Colby
- Monterey Jack
- Ricotta
- Mozzarella
- Provolone
- Gorgonzola
- Jarlsberg
- Edam
- Emmental
- Gruyere
- Comté
- Cantal
- Beaufort
- Raclette
- Appenzeller
- Leerdammer
- Limburger
- Tilsit
- Quark
- Cottage cheese
- Mascarpone
- Cream cheese
- Maasdam
This is not an exhaustive list and there are many more types of raw cheese depending on the region and culture.
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