Cheese Of Angola

Cheese Definition and Scope

Cheese is a dairy product derived from milk through coagulation of the milk protein casein. It encompasses a vast range of textures, flavors, and forms influenced by ingredients and aging. The scope of cheese includes fresh, soft-ripened, hard, and blue varieties, each with distinct characteristics.

This food category is defined by the separation of milk solids from whey, followed by various processing steps. The final product’s properties are determined by factors like milk type, cultures, rennet, salting, and maturation time. Cheese taxonomy organizes these products based on shared production techniques and sensory attributes.

Cheese Production Techniques

Fundamental cheese production begins with acidification, where starter cultures convert lactose into lactic acid. The subsequent coagulation step uses rennet or acidic conditions to form curds. These curds are then cut, cooked, and drained to expel whey and achieve the desired moisture content.

Further techniques include pressing the curds into molds and applying salt for flavor and preservation. Many cheeses undergo an aging or ripening period, where controlled environmental conditions develop complex flavors and textures. The specific methods employed define the final cheese style, from a fresh ricotta to a long-aged Parmigiano-Reggiano.

Sensory Profile of Cheese

The sensory evaluation of cheese involves assessing its appearance, texture, aroma, and flavor. Visual characteristics include rind type, color, and internal eyes or mold veining. Textural properties range from soft and spreadable to firm, crumbly, or elastic, directly relating to moisture and fat content.

Flavor profiles are immensely diverse, from mild and milky to sharp, salty, nutty, or pungent. These flavors develop from milk composition, bacterial activity, and enzymatic breakdown during aging. Aroma can be buttery, earthy, or ammonia-like, completing the multi-sensory experience of each cheese.

Primary Uses of Cheese

Cheese serves as a versatile ingredient in culinary applications worldwide. It is consumed on its own as a table cheese, featured on cheese boards, or used as a key component in cooking. Its functional properties include melting, stretching, and browning, which are essential in dishes like pizza, pasta, and sauces.

Beyond cooking, cheese is a significant source of nutrition, providing protein, calcium, and fats. It also plays a cultural role in many societies, often associated with traditional meals and celebrations. The variety of cheese styles ensures a suitable type for nearly every culinary need and preference.

Regional Cheese Examples

France is renowned for its Brie and Camembert, which are soft-ripened cheeses with edible white rinds. Italy produces famous hard, granular cheeses like Parmigiano-Reggiano and Pecorino Romano, aged for extended periods. The Netherlands is known for Gouda and Edam, semi-hard cheeses often characterized by their wax coatings.

The United Kingdom contributes styles such as Cheddar, a firm, natural-rinded cheese, and Stilton, a blue cheese. Other notable examples include Feta from Greece, a brined white cheese, and Mozzarella from Italy, a fresh, pasta filata cheese. These regional specialties highlight the global diversity and tradition inherent in cheesemaking.

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