Book chapter
Artisanal Cheese
The Science and Craft of Artisanal Food, pp 128-142
16 May 2023
Abstract
Artisanal cheese is produced primarily by hand with little mechanization and in small batches using traditional methods. The milk comes from grazing animals and is often not pasteurized, giving the resulting cheese additional flavors from pasture plants and enzymatic action of naturally occurring bacteria. Many times, the fat and protein levels are not adjusted, resulting in seasonal variations in the cheese. Pressing of the curd is commonly performed overnight under relatively low pressure, resulting in a less dense texture and more whey, which increases the amount of ripening. Artisanal cheese differs from the mass-produced product because of the milk and the procedures used to treat it. Cotija, an artisanal cheese from Mexico, is a popular variety in that country and a special focus in this chapter.
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Details
- Title
- Artisanal Cheese
- Creators
- Michael H TunickSeana DoughtyMaría Patricia Chombo Morales
- Publication Details
- The Science and Craft of Artisanal Food, pp 128-142
- Publisher
- Oxford University Press
- Resource Type
- Book chapter
- Language
- English
- Academic Unit
- Food and Hospitality Management
- Scopus ID
- 2-s2.0-85183930516
- Other Identifier
- 991021920649404721