Historically, cheese was probably a wonderful accident created by chance when a herdsperson used a sheep’s stomach to store milk. The herdsperson would have opened the pouch to discover that the liquid had transformed to delicious lumpy curds and whey.
The substance at the heart of the transformation is rennet, a naturally occurring enzyme which curdles milk. The curdling process separates the milk liquids from the milk solids, curds and whey. The basic cheese created is what we would recognise as cottage cheese or a ricotta.
The wide variety of cheeses that are available are due to variations in the processing of the curd after the initial separation of curd from whey. The length of time it is aged, moulds, the waxing process used, kneading, and of course the source of the milk.
Ingredient Solutions Ltd are well known for our Yellow Road cheddar and mozzarella cheeses, but we also supply a wide range of speciality cheeses to our clients – even vegan cheese alternatives.