Сheese

Hard cheese production is a multifaceted process that requires time, knowledge, and attention to detail. Cheese is rich in nutrients and comes in many flavour variations, depending on the preparation method and the ageing process.

Cheese production is a complex and multi-step process that starts with preparing milk and ends with the cheese ripening. The result is a product with a firm texture, characteristic flavour, and aroma. 

Our shops offer consumers a wide range of different types of cheese. To give at least an elementary idea of the peculiarities of this or that cheese, it is necessary to classify them, i.e. to divide them into separate types and groups. But first, it is necessary to describe the general principles of cheese technology.

Pasteurised milk is curdled in special tubs or cheese makers by adding rennet and pure cultures of lactic acid bacteria. Once the clot is formed, it is cut, resulting in the so-called cheese grain. Depending on the type of cheese, the grain undergoes different processing: for example, in some cases, it is heated and kneaded for a long time, and in other cases, it is immediately extracted from the whey. The size of the resulting grains also depends on the type of cheese. Next, the grain is freed from the whey. Once free of whey, it forms what cheesemakers call a cheese layer. Depending on the type of cheese and the method of production, the cheese layer can also be formed in a bath or directly in moulds. Some cheeses do not require the formation of a cheese layer.

Metal, polyethene or wooden moulds give the final configuration of the cheese head. The cheese heads in the moulds are pressed, i.e. compacted under pressure. In some cases, compaction is achieved by self-pressing.

After salting, the cheese heads are sent to special cellars where they ripen under certain temperature and humidity conditions. During ripening, the cheese heads are subjected to special treatment. In modern technology, some cheeses are paraffinised, others are encased in polyethene films, and some types of cheese have a natural crust. Some cheeses do not need ripening.

Based on these general principles of cheese technology, cheeses can be divided into the following main groups: hard, semi-hard, soft and fermented. In each of these groups, in turn, the following types can be distinguished: hard cheeses include Swiss, Dutch, Cheddar, Russian, and brine cheeses: semi-hard cheeses include Latvian cheeses; soft cheeses include Roquefort, Camembert and some others; sour-milk cheeses include cream cheese and others.

There are many types of hard cheese, each with its own unique flavour, texture, and ageing process. Here are some of the most popular varieties:

1. Parmesan (Parmigiano-Reggiano)

• Origin: Italy
• Texture: Very hard and granular
• Flavour: Rich, nutty, and savoury
• Ageing: Typically aged for 12-36 months
• Uses: Grated over pasta, risotto, soups, or salads

2. Cheddar

• Origin: England
• Texture: Firm and slightly crumbly
• Flavour: Mild to sharp, depending on age
• Ageing: Ranges from 3 to 18 months
• Uses: Sliced for sandwiches, melted in dishes like macaroni and cheese

3. Gruyère

• Origin: Switzerland
• Texture: Dense but creamy
• Flavour: Sweet, nutty, with earthy tones
• Ageing: 5 to 12 months
• Uses: Fondue, French onion soup, quiches

4. Pecorino Romano

• Origin: Italy
• Texture: Hard and crumbly
• Flavour: Sharp, salty, and tangy
• Ageing: 8 to 12 months
• Uses: Grated over pasta, salads, or as a table cheese

5. Emmental

• Origin: Switzerland
• Texture: Firm with characteristic holes
• Flavour: Mild, nutty, and slightly sweet
• Ageing: 4 to 12 months
• Uses: Sandwiches, melted in fondue or raclette

6. Comté

• Origin: France
• Texture: Hard and dense
• Flavour: Nutty, buttery, with a hint of fruitiness
• Ageing: 8 to 24 months
• Uses: Cheese boards, gratins, melted in various dishes

7. Manchego

• Origin: Spain
• Texture: Firm and compact
• Flavour: Buttery, slightly tangy, with a nutty aftertaste
• Ageing: 3 to 12 months
• Uses: Eaten on its own, paired with olives and jam, or served with bread

8. Asiago

• Origin: Italy
• Texture: Hard and crumbly
• Flavour: Mild to sharp depending on aging
• Ageing: 6 to 12 months
• Uses: Grated over dishes like pasta or risotto

9. Provolone

• Origin: Italy
• Texture: Dense and semi-hard
• Flavour: Mild when young, sharper and more complex with age
• Ageing: 2 to 12 months
• Uses: Sliced for sandwiches, melted in hot dishes

10. Aged Gouda

• Origin: Netherlands
• Texture: Dense and crumbly
• Flavour: Caramel-like, nutty, and sweet
• Ageing: 12 to 24 months or longer
• Uses: Eaten as a snack, on cheese boards, or paired with fruits and nuts

Each of these hard cheeses offers its own unique qualities, making them versatile in cooking and perfect for snacking or gourmet pairings

Hard cheese is a source of many essential nutrients:

• Calcium and Phosphorus: These minerals are important for strengthening bones and teeth.

• Proteins: Cheese contains a lot of protein, essential for cell growth and repair.

• Vitamin D: It helps with calcium absorption and supports bone health.