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Rennet has traditionally been used to separate milk into solid curds and liquid whey, used in the production of cheeses. Rennet from calves has become less common for this use, to the point that less than 5% of cheese in the United States is made using animal rennet today. [1] Most cheese is now made using chymosin derived from bacterial sources.
Chorherrenkäse, also known as Prälatenkäse, is a semi-hard cheese made from cow's milk and sometimes buttermilk. The cheese, which is matured in lactic acid, is made in the Tyrol state of Austria. Chorherrenkäse translates from German as "canons' cheese".
Berkswell is a hard cheese made at Ram Hall Farm near Berkswell, West Midlands, England. It is made using unpasteurised ewe milk and animal rennet. The moulds of cheeses are left in plastic kitchen colanders which give the cheese its distinctive shape. Berkswell may be compared to a mature pecorino.
Name Image Region Description Caravane cheese: The brand name of a camel milk cheese produced in Mauritania by Tiviski, [5] a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose.
Production of this cheese varies, but possible ingredients including bacterial culture, salt, and animal rennet. The cheese is made into wheels weighing 5 kg with a natural, crusty, brownish colored rind with patches of red, orange and yellow. Abbaye De Belloc is aged for 6 weeks to 6 months in cool, humid locations to develop its flavor.
Some fresh cheeses are curdled only by acidity, but most cheeses also use rennet. Rennet sets the cheese into a strong and rubbery gel compared to the fragile curds produced by acidic coagulation alone. It also allows curdling at a lower acidity—important because flavor-making bacteria are inhibited in high-acidity environments.
Cheese made from sheep and goat milk has been common in the Eastern Mediterranean since ancient times. [14] [15] In Bronze Age Canaan, cheese was perhaps among the salted foods shipped by sea in ceramic jars and so rennet-coagulated white cheeses similar to feta may have been shipped in brine, but there is no direct evidence for this. [16]
The milk is coagulated by animal rennet when the milk is 30–35 °C (86–95 °F) and for a period not less than 30 minutes. [2] The curd is cut mechanically with horizontal and vertical lyres until the curd is reduced to pieces of less than 20 mm (0.79 in) to facilitate drainage of the whey .