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Article: 'PROCESS' CHEESE IS THE AMERICAN WAY.(Living)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- January 6, 1991
CopyrightCOPYRIGHT 1991 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The world of cheese is divided neatly into two species - natural cheese and process cheese.
Natural cheeses - brie, cheddar, Colby, cottage, jack, mozzarella, muenster and Swiss, to name a few - always begin life as milk. To transform milk into cheese, milk solids must be concentrated and water removed: Milk is coagulated into curds and solidified through the action of enzymes, mild heat, selected microbes, salts, acidifiers and physical "pressing."
Some cheeses are ripened as well. Along the way, the milk undergoes chemical changes that lend natural cheese a rich and diverse palette of flavors, aromas and textures.
Process cheese, on the other ...