Author Topic: Age a Direct Acid Set Cheese?  (Read 361 times)

Offline Curtis2010

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Age a Direct Acid Set Cheese?
« on: October 07, 2015, 09:26:07 PM »

Ive never heard of  direct acid set cheese being aged, can it be done successfully?  Or, are the cultures used in more commonly aged cheeses necessary to the aging process?


Offline Sailor Con Queso

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Re: Age a Direct Acid Set Cheese?
« Reply #1 on: October 08, 2015, 08:36:07 AM »
Lactic bacteria eat lactose and convert it to lactic acid, lactate, and other compounds. When the lactose is gone, the bacteria have no more food and they die. When they die, their cell wall breaks and releases enzymes into the cheese. It is primarily those enzymes that "age" the cheese. So an acid set cheese is going to be missing most of the "ingredients" necessary for aging.
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Offline gravity84

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Re: Age a Direct Acid Set Cheese?
« Reply #2 on: October 24, 2015, 12:34:38 PM »
Would it be possible to inoculate with a mesophilic culture like buttermilk, let it sit at temp for a bit, then coagulate with vinegar with the intent of aging?