Posted by on May 5, 2017

cheese anatomy 101

Science of Cheese

Are you a cheese geek like me? Ever wondered what’s inside that luscious camembert that you so fondly eat? Are you curious about the science of cheese, and why cheese is cheese?

In this post, I’ll share a bit about cheese anatomy. Don’t freak out as I’ll try to simplify things for you.

 

Cheese Anatomy 101

First, let’s talk about cheese anatomy. Yup, this dairy product has distinguishable “parts”.

There are hundreds of types of cheese around the planet, but each cheese can be identified up itsย 5 parts.

But for the photo above, which is a bloomy rind cheese, it has only the 3 parts.

1) RIND – the protective external surface of a cheese. Rinds can be natural or artificial, thick or thin, hard or soft, oiled, brushed or parafinned.

What is it for? To protect the cheese’s interior and allow it to ripen and develop harmoniously. Can you eat it? You can! ๐Ÿ˜‹Except when the rind is cloth ๐Ÿ‘š paper ๐Ÿ“ or wax

2) CREAMLINE – the area between the rind and the paste of a bloomy rind (like this cheese in the photo), washed rind or semisoft cheese.

The bacterial activity of the rind breaks down the solid paste into a liquid.

3) PASTE – the interior body of the cheese. It is described by its texture, density and color. —

Now here are the other “parts” not present in this particular type of cheese:

4) EYES ๐Ÿ‘€ or (HOLES) which are openings in the body of ๐Ÿ‡จ๐Ÿ‡ญ Swiss-type cheeee ๐Ÿง€ like Emmental and Gruyere.

The holes are created when a certain bacteria gives off carbon dioxide and forms bubbles during the aging process. The bubbles pop leaving the holes.

5) VEINS – are created during production stage when the cheese is spiked with stainless steel rods to let oxygen circulate and encourage the growth of mold.

It comes not only in blue, but green, grey, or black.

So the next time before you eat some cheese, try to identify the parts. Just for kicks.

It’s gonna be the start of your cheese geekiness!