Dairy Council Northern Ireland

Milk it for all it's worth


Industry

How is it made?

Cheese

Cheese is a food which has existed for thousands of years. In fact, the origins of cheese are thought to predate recorded history. Today, cheese remains a popular food around the world, and consumers can choose from a wide range of cheeses with varying flavours and textures.

Approximately 40% of all milk from Northern Ireland farms which is used to make milk products is turned into cheese.

Although advances in technology have meant that some stages in the cheese making process have changed slightly over the years, the basic principles have remained the same.

To make common cheeses, such as cheddar cheese, milk is firstly pasteurised (heated to a minimum of 71.7°C for at least 15 seconds) to kill any bacteria. The pasteurised milk is then cooled rapidly before being pumped into large cheese vats. Here, specially prepared, harmless bacteria, called ‘starter cultures’ are added. These ‘ripen’ the milk, and give the cheese its flavour.

Next an ingredient called ‘rennet’* is added to the milk which makes the milk separate into thick curds and runny whey. The curd is then cut into tiny particles which help release more whey.

The curds and whey are then heated and stirred to about 39°C (although this will vary based on the type of cheese being made). Most soft cheeses do not need to be stirred for as long, and most fresh cheeses will not be cooked. The stirring continues for another hour and then the whey is drained off leaving the curds (cheese). Next the curd is stacked, cut and turned to release more whey. This is called ‘cheddaring’. A little salt is added and the cheese is cut into small pieces called chips. The chips are packed into a mould and pressed. Most soft cheeses, however, are not pressed.

The cheese is then taken out of the mould, wrapped and stored. The longer a cheese is stored, the stronger its flavour will be. Soft cheeses can be ripened or fresh. Fresh cheeses (such as cottage cheese) are not matured and are ready for consumption as soon as the process has been completed. Ripened cheeses (such as Brie) are left in rooms with controlled temperatures and humidity.

Examples of hard cheese: Cheddars (mature, mild, oak smoked, reduced–fat etc)

Examples of soft cheese: Cottage cheese, cream cheese, and Brie–type cheeses.

To find out what nutrients cheese contains, check out the dairy nutrition section. And there’s more on our cheese culture and heritage in Northern Ireland here.

 

* The majority of rennet used for cheese–making in the UK is from non–animal sources which makes the cheese suitable for vegetarians.

 

March 26

RT @MariaJenningsNI: We have published important guidance for food businesses please…

Read Tweet

March 24

RT @NIfoodanddrink: @daera_ni @UFUHQ @retail_ni @MichaelAodhan @nifpo @DairyCouncilNI…

Read Tweet

March 24

RT @daera_ni: NI’s agri-food and drink sector is critical–BIG thank you to farmer…

Read Tweet

March 22

RT @BelfastTrust: Now is the time to stay at home. Our respiratory team have a clear…

Read Tweet

March 18

RT @daera_ni: DAERA Minister Edwin Poots @poots2edwin has urged consumers to buy resp…

Read Tweet

March 18

"Dairy sector needs to keep operating" - media release on our website https://t.co/tn…

Read Tweet

March 18

RT @marshall_paula: Saw this today @meaapni @MEACommNav a great idea for older people…

Read Tweet

March 16

RT @mlchealth: CV: when the health trusts are ringing patients for phone consultation…

Read Tweet

March 13

Thanks Laura, we certainly hope to reschedule for the autumn. We'll keep everyone pos…

Read Tweet

March 13

We are sorry that due to the Covid-19 outbreak, our conference has been CANCELLED. We…

Read Tweet

March 10

RT @WoodsideJayne: Delighted that the GENIUS School Food Network is up and running @G…

Read Tweet

March 07

Katarina Johnson-Thompson meets Mary Peters: 'I want to have a 47-year celebration of…

Read Tweet

March 05

RT @AthleticsNI: Big Boost for Local Sports as Dale Farm Protein Milk Announces Wides…

Read Tweet

March 04

Dairy Council NI Annual Nutrition and Health Conference coming soon – 8th April. Gr…

Read Tweet

March 02

Very much looking forward to welcoming you to Belfast Alan and hearing more about the…

Read Tweet

From the farm to the fridge, the Dairy Council for Northern Ireland acts on behalf of the dairy industry, advertising and promoting the natural goodness and quality of Northern Ireland milk and dairy products.

Our primary function is to communicate factual information to allow individuals to make well informed choices about dairy products that they consume and to inform them of the benefits of including dairy products in a balanced diet. We use a wide range of media, which includes television, radio, press, magazine, posters and the internet. Our Advertising is complemented by public relations and promotional activities designed to communicate with specific groups.

Home delivery

Contact your nearest dairy to arrange delivery

Ballyrashane Creamery

T+44 (0)28 7034 3265

This site uses cookies for general analytics but not for advertising purposes. View our privacy policy to find out more. If you continue without changing your settings, we'll assume that you are happy to receive all cookies on our website. However, you can change your cookie settings at any time.