Rubbery is a term describing a cheeses ability to stretch and return to shape, i.e. the bendability of a young Gouda cheese. This is different from plasticity which is . . . → Read More: Wiki: Body Defects, Rubbery
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Body poor plasticity (stretchability) defects are primarily an issue for Pasta Filata (pulled) type cheeses such as Mozzarella and Washed Curd type cheeses such as Gouda and Edam. This article . . . → Read More: Wiki: Body Defects, Plasticity Body excessive moisture defects of cheese are common and can be associated with most cheese types. This article provides a description and some common causes and solutions organized by root . . . → Read More: Wiki: Body Defects, Moist 
Body mechanical holes defects of cheese are normally associated with rennet coagulated pressed cheeses can appear in other cheese types. Some cheeses (like Swiss) intentionally develop fairly evenly spaced round-spherical holes commonly called . . . → Read More: Wiki: Body Defects, Mechanical Holes Excessively dry bodies of cheese are normally associated with rennet coagulated pressed cheeses although it happen on other cheese types. This article provides a description, causes and solutions organized by . . . → Read More: Wiki: Body Defects, Dry Body crack defects of cheese are normally associated with rennet coagulated pressed cheeses although they can happen on other cheese types. This article provides a description and cause for cracks . . . → Read More: Wiki: Body Defects, Cracks 
Surface mold defects of cheese are normally cheese type dependent. Molds are common micro-organisms and some are intentionally used in cheese making for their effect on texture and flavour such as white for . . . → Read More: Wiki: Surface Defects, Mold This Wiki article discusses surface normally unwanted oily defects of cheese. Note that oily rinds is a common side product in Swiss type cheese making where those cheeses are held at room . . . → Read More: Wiki: Surface Defects, Oily Surface yeast defects of cheese are normally cheese type dependent. Yeasts are common micro-organisms and some are intentionally used in cheese making for their effect on texture and flavour such . . . → Read More: Wiki: Surface Defects, Yeast 
Surface crack type defects of cheese can be many and are cheese type dependent. This article explores the common surface crack defects, their common causes and solutions, sorted by root . . . → Read More: Wiki: Surface Defects, Cracks Inadequate or incorrect coagulation of milk, cream, or combination either by Direct Acidification or primarily Lactic Acid or Rennet coagulation is often the first point at which cheese making signals that . . . → Read More: Wiki: Coagulation Defects 
Most cheese authorities and historians believe that cheese was first made in what is now called the Middle East. The earliest type was a form of sour milk which came into being when it was discovered that domesticated animals could be milked. . . . → Read More: Cheese Legend & History 
Just for fun, below is my list of famous & fun cheese quotes, sayings, facts, and a game a friend told me she used to play in car (OK I think too much . . . → Read More: Famous & Fun Cheese Quotes, Sayings, Facts, & Game 
My family and I took a holiday to Europe in June 2009 ending in Scotland and came across an open air market with a Cheesemonger and artisan cheesemakers booths. I thought these pictures would be of use to any aspiring artisan cheesemaker / cheesemonger. . . . → Read More: Cheesemonger & Caithness Artisan Cheese Booth @ Aberdeen, Scotland Cultures are bacteria that are in the air, naturally in the milk (especially in unpasteurized) and intentionally added at the start of the cheese making process. They consume the milk’s lactose, producing lactic acid which makes the milk more acidic or sour and thus creating the best climate for the curd to form. . . . → Read More: Wiki: Starter Cultures Function  Comments are closed  INGREDIENTS, Lactic Acid Starter Cultures  culture, Mesophilic, starter, thermophilic |
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