Cheese is indeed a fascinating food product, teeming with living organisms that contribute to its complex flavors and textures. The concept of cheese being "alive" stems from the presence of active bacteria, yeasts, and molds that are integral to the cheesemaking process and continue to influence the cheese as it ages. These microorganisms are responsible for much of the character and diversity found in cheeses around the world.
The cheesemaking process begins with milk, usually from cows, goats, or sheep, which is inoculated with specific strains of bacteria. These bacteria are crucial for fermenting lactose, the sugar found in milk, into lactic acid. This acidification process causes the milk to coagulate, forming curds and whey. The curds, which are the basis for the cheese, are then cut, cooked, drained, and often pressed into shape before being salted to enhance flavor and preservation.
As the cheese ages, it undergoes a series of biochemical reactions that further develop its flavor and texture. During this maturation period, enzymes within the cheese and additional microbes that are either already present in the milk or introduced during the cheesemaking process, start breaking down the fats, proteins, and carbohydrates. This breakdown results in the formation of flavor compounds like amino acids and peptides, as well as fatty acids which give each cheese its distinctive taste and aroma.
Moreover, some cheeses have molds introduced either on the surface or within them. In cheeses like Camembert and Brie, white molds such as Penicillium camemberti are added to form a rind, which helps to protect the cheese while also adding a unique earthy flavor and creamy texture. Blue cheeses such as Roquefort feature veins of blue or green mold throughout, which are responsible for their sharp and tangy flavor profiles.
As the cheese sits in your fridge, these microbial processes do not necessarily stop; they merely slow down. The cooler temperatures of a refrigerator slow the activity of the enzymes and microorganisms, yet some continue to work, causing the cheese to evolve in flavor and texture over weeks, months, or even years. This is why some cheese enthusiasts and experts recommend letting cheese "breathe" and come to room temperature before eating, to fully appreciate the depth and breadth of its flavors, which are the direct results of its living, evolving nature.
Understanding that cheese is a product continuously shaped by living entities not only adds to our appreciation of this ancient food but also highlights the intricate interplay between culture, science, and gastronomy that is essential to the art of cheesemaking. Whether enjoyed as a standalone treat or as a component of a broader culinary creation, cheese remains a testament to the complexity and dynamic richness that living processes can bring to our tables.
