CONALEP 053

STUDENT: Kevin Gael Zácarias

López.
TEACHER: Héctor Eduardo Gil
Acuña.
RACE: Nursing.
GROUP: 6202
DATE: 18/05/20
INTRODUCTION
There are hundreds of different varieties of
cheese produced around the world, and they
are all made with different recipes, techniques,
production processes, and even trade secrets.

However, all the different cheeses have the

same basic production process from the dairy
farm to our dishes.

This is the same process that has been repeated

since the origins of cheese making. Although no
one knows for sure when cheese was first
made, it is said that it was produced by
accident thousands of years ago, when a
nomadic shepherd carried a saddlebag full of
milk on his horse.

The heat of the sun, the movement when riding

and the natural enzymes of the saddlebag,
made with animal guts as usual, caused the
fermentation of the milk, which became curd
and whey.

Of course, the cheese-making process has

become much more sophisticated all this time,
but ultimately, once the milk has been
prepared, all cheeses are made using some
variation of the same four-step process.
STEP 1

Cheese making process:

Many cheesemakers know a little about the
cheese making process, but few really know
how cheese is made, now ... How is Paso
cheese made? We leave you a small guide
on how cheese is made step by step.

1-Cheese Coagulation.
Once we have the fermented milk, the
rennet or coagulation is carried out. This
step consists of adding lactic ferments or
vegetable or animal coagulants. It is at this
time that the cheese goes from being liquid
to being solid or semi-solid. This creates a
kind of curd.
STEP 2
2-Cutting and extraction of serum.
Once the curd has the perfect texture, we make the cut.
Knives called "lyres" are used and depending on the cut
that is made and the "grains" that are generated, one
cheese or another will be made. Then the serum is
drained and the pieces are placed in a mold that is
turned so that the serum drains completely. This will
determine what type of cheese we will obtain.

3-Cheese pressing.
After putting the product in the mold, press the dough
to finish removing the whey. Sometimes a porous cloth
is used to make it faster.

4-Salty.
It is the most basic and fundamental process to preserve
the product well, to form the crust and to prevent
microorganisms from emerging. In addition, the flavor
and aroma are enhanced.
STEP 3

5-Cheese ripening
In this process, the cheeses are kept in
ripening caves or controlled chambers
where the temperature, humidity, air
are checked ... There are times that in
order to avoid the cheese deforming
and maturing equally, the rind is turned
or brushed and season with brine.

Depending on its maturation, we can

obtain cured cheese, semi-cured
cheese, soft cheese or fresh cheese.

It is in the maturation where the flavor

(strong cheese, soft cheese), the
aroma, the shape and the consistency
of the cheese will be determined.

This process can take days or months

depending on what we want to obtain.
So ... how is cheese made?
Cheese making seems easy but expert hands are needed to get
good results. The mouths of the cheese makers are demanding
and making a good cheese is essential.

If you are one of these people, dare and buy cheese online in our
store, the best variety of national and international cheeses most
prominent and prestigious. What are you waiting for?