Why Are Some Cheese Curds Different Colors?

Cheese curds are a little known secret when it comes to cheese. If you live in Wisconsin or certain parts of New York and Vermont (or in Quebec), chance are you have heard of them. But if you ask someone from another part of the country, they have probably never even seen them. Although they seem simple at first, they can actually vary quite a bit depending on how or where they are made. One of the most obvious differences you will notice is that they can come in different colors. Although it may seem odd, it is perfectly natural and here is why.

Manufacturing Process

In order to understand why cheese curds can vary in terms of color (or simply a shade of color), you have to understand a bit about the background of how they are made. Put simply, they are the part of the cheese (usually cheddar) that doesn’t make it into a block. They are made first and then compressed to create the block you usually buy. To make the curds, you add coagulant to milk. Eventually the whey and curds are separated and then the curds are drained.

Natural Variation

Because of the process by which cheese curds are made, they end up coming from the same ingredients as any other type of cheese. If you have an all-natural kind, you will notice some variation in it simply because of environmental factors and this is true of the curds as well. They can also be affected by natural additives that are added at some point during the process such as the annatto that is responsible for turning cheddar cheese yellow (instead of its natural shade of white).

Environmental Factors

If some of the variation in color is due to natural environmental factors, you may be wondering what exactly those factors are. The main variations in color are due to the diet of the cow that produces the milk used to make the cheese curd. It is simply that at different times of the year, the cow’s diet will vary slightly. Sometimes the grass will be fresher than at other times and this can account for the variation in terms of colors. In fact, the fluctuating natural colors of cheese curds are part of the reason that some manufacturers will add natural coloring additives (such as annatto) to even out the color.

Flavors

Another common reason that you will notice cheese curds coming in different colors is if they are flavored. Some flavors will simply add small dots of a certain color such as jalapeno cheddar cheese curds or cheese curds with the addition of Italian herbs and spices. Others may add small bits of color, but can also change the entire color of the curd (even slightly) such as ones with dill, horseradish or buffalo wing flavoring. Although you will not find these specialty flavors in stores, high quality cheese manufacturers will not only make them but give you many options of flavors (and therefore colors) as well.

What Kind Of Milk Is Used For Mozzarella?

Mozzarella is one of the most popular types of cheese worldwide, especially because of its crucial role in making everyone’s favorite Italian food: pizza. Because of its popularity, you can find mozzarella cheese in almost any store across the country in addition to many online retailers. You will notice, however, that there are some different types of mozzarella cheese, with the main difference being the milk that is used to make it. That is because there is not one type of milk that is used to make this cheese; there are in fact two different types that vary in popularity.

Traditional Mozzarella

When mozzarella was first created, it was made using milk from water buffalo. There is some debate about when exactly water buffalos arrived in Italy but the fact remains that it was their milk that was traditionally used to make mozzarella. Although this milk isn’t the best to drink, it made very high quality cheese that was creamy, white and delicious. During the 1930s and 1940s, however, the number of water buffalo herds in Italy decreased dramatically and that is when they started making mozzarella with cow’s milk as well. Today you can find both varieties.

Water Buffalo Milk

As mentioned, the traditional method of using milk from water buffalos to make mozzarella cheese is still used today. However, because water buffalo are not as common, both in Italy and around the world, this type of mozzarella is fairly rare and much more expensive. In general, if you want to find mozzarella made from water buffalo milk, known as mozzarella di bufala, you will have to look online or go to Italy although specialty cheese shops will have it as well. Despite the difficulty in finding in, mozzarella made from water buffalo milk is creamier and many connoisseurs prefer it.

Cow Milk

The more common option today is to find mozzarella made from cow’s milk, which is known as fior di latte. If you go to your local grocery store and see a cheese that is simply labeled “mozzarella” then it is made from cow’s milk. This is simply because very few areas of the world raise water buffalo; in fact most of the water buffalo milk comes from Italy or Bulgaria. If countries were to rely on this milk to make mozzarella, the cheese would always be extremely expensive. Both types of mozzarella, whether made from water buffalo or cow’s milk, are best when they are fresh.

Other Variations

In addition to the general differences in terms of milk of either the traditional water buffalo’s milk or the more common cow’s milk, there are others as well. In the United States the milk used to make mozzarella is always pasteurized but in other countries such as Italy it can be either pasteurized or unpasteurized. There are also some other variations, such as low-fat mozzarella cheeses that use skim or low fat milk. If you want to find a less common mozzarella such as mozzarella di bufala, your best option is generally to look at online specialty cheese stores.

How Are Cheese Curds Made?

Although cheese curds are only popular in certain areas of the country, they are slowly growing in popularity and now you can find them at specialty stores and online retailers among other gourmet or high quality cheeses. If you really love this “squeaky cheese” you may be wondering how it is made, especially when compared to other types. It turns out that despite their lack of widespread popularity, they are actually fairly simple to make with not too many steps involved (and very little time consumed, especially when compared to other cheeses that need to age).

The Milk

The first step in making cheese curds is the same as making any other sort of cheese; selecting the right milk. To make the best varieties such as those found at specialized cheese retailers you need to start with high quality milk and all producers will ensure they have the highest quality possibly by screening their milk. They will check for both quality and purity. Cheese curds require a great deal of milk, needing an amazing ten pounds for just one pound. Before going any farther in the cheese curd making process, the milk must be standardized which involves it being weighed then pasteurized or heat treated to ensure it is safe and uniform.

Additions

In order to get the milk to become cheese, you need to add a starter culture. This starter culture will vary slightly between factories and will help determine the texture and flavor of the curds. After adding the starter culture, they will add a coagulant. This is an enzyme that helps clot milk which means that it will be responsible for changing the milk into the solid cheese that you expect.

Cutting

The next step in the process of making cheese curds is called cutting. This is a process that involves separating the curds from the whey, which is the liquid portion of the mixture. After this process begins, both parts (the curds and the whey) are placed in a vat and stirred and heated up until the curds are the desired consistency. This should be both the right firmness and the right temperature. After the heating is complete and the curds are at the right consistency, the whey is drained out, finishing the separation process.

Finished Product

After that entire process is complete and the whey is drained out, you are left with the cheese curd. In some cases these are salted before being packaged. The important thing with cheese curd manufacturing is that as soon as the product is done, it must be shipped quickly. This is because they are one of the types of cheese that are best when fresh. Ideally, they should be slightly firm and should squeak when you eat them. If too much time passes before you eat your cheese curds, you can always put them in the microwave very briefly to help reinvigorate them and add back some squeakiness.

Popular Types Of Mozzarella Cheese

If you are a fan of mozzarella cheese, chances are you have only had one or two kinds of it in the past. That is because while mozzarella can be found almost everywhere, that is not true of every type of it. Some are extremely rare, only found in certain parts of the world (such as Italy) and therefore tend to be expensive, while others are much easier to find. Although there are many different types of mozzarella cheese available, these are simply some of the most popular ones as well as what you need to know about them before buying.

Fresh Mozzarella

The standard mozzarella that you will commonly find in a supermarket or even a convenience store is made from cow’s milk. It doesn’t usually have a great deal of moisture and is frequently the cheapest type of mozzarella available. The thing is that mozzarella was created to be eaten fresh and because of that you can find a fresh variation of this at most high quality cheese retailers. This cheese is nice and soft and incredibly versatile, tasting delicious both raw or melted. Fresh mozzarella is also frequently high in protein and low in fat when compared with other types of cheese.

Buffalo Mozzarella

An extremely rare type of mozzarella cheese is buffalo mozzarella. It is called this because it is made from the milk of water buffalos. Although this is the traditional type of cheese, today it is mostly found in Italy simply due to the high cost, both of manufacturing it and of buying it. You will notice that not only is it the hardest type of mozzarella to find, but also the most expensive, simply because few areas have water buffalo and therefore have the ingredients to make it. If you find this cheese, however, you should buy it because it is very creamy and delicious.

Smoked Mozzarella

If you like the texture of standard mozzarella and don’t want to have to splurge to try something new (such as buffalo mozzarella), then smoked mozzarella is a delicious and popular option. This type of cheese is naturally smoked to add a bit of extra flavor to your meal. It is just as versatile as fresh mozzarella and can give you some interesting and delicious flavor combinations, especially if you decide to substitute it for your normal mozzarella on a homemade pizza. The possibilities are endless with this cheese.

Part Skim

If you want the deliciousness of mozzarella but are trying to watch your figure, you can opt for a part skim version. This is made from part skim milk instead of the traditional whole milk so while it will have a slightly different flavor, it can be an excellent alternative for those on a diet. Keep in mind though that depending on where you look, part skim mozzarella may be hard to find as it will change the flavor and is therefore not always considered as high quality as other types. Because of this you are more likely to find it at a health food store than a gourmet cheese seller.

Easy Recipes Using Cheddar Cheese

Cheddar is one of the most popular cheeses in the United States and because of this, you can find it almost anywhere you go. Of course if you want to try high quality cheddar, your best bet is to look online or go to a specialty store. If you are going to cook with your cheddar, you will still notice a large difference in quality. When looking at recipes, pay attention to what type of cheddar it calls for as there is a significant flavor difference between mild and sharp cheddar. Some recipes will leave the option open to you and if that is the case, simply choose your favorite type.

Cheddar Cheese Macaroni

If you love mac and cheese, then you should give cheddar cheese macaroni a try. It is basically the same thing but instead of using the mix from a box, pick your favorite brand of macaroni and your favorite cheddar cheese. To make this, heat up a skillet and add a tablespoon of oil and 2 tablespoons of butter. Once the butter melts, add three tablespoons of flour and whisk the mixture while it cooks for about three minutes. Keep whisking the mixture while slowly adding a cup and a half of milk. Let it thicken, and then add in two cups of cheddar cheese (shredded). Add whatever spices you want and then combine it with your macaroni.

Cheddar Cheese Soup

To make this delicious and refreshing soup, heat up four tablespoons of butter in a heavy saucepan. Add a large chopped onion and a third cup each of chopped red and green peppers. Let them sauté until they are soft then add in four minced cloves of garlic, sautéing for two more minutes. Add a half cup of all-purpose flour and stir the mixture constantly while cooking for two minutes. Whisk in slowly two cups of chicken stock, a cup and a half of whole milk and a cup and a half of heavy cream. Bring the soup up to boil before bringing it down for a simmer. Stir it frequently for the next 20 minutes. Now take four cups of grated cheddar cheese and add it in slowly, stirring it in. season it to taste and enjoy.

Cheddar Apple Pie

If you already have an apple pie recipe that you love, this is a great variation that can add some extra flavor to it. Make the filling the same as you always do, but the crust will be a bit different. For this part, take a food processor and combine 2 ½ cups of all-purpose flour, 2 tablespoons of sugar, ¼ teaspoon of fine sea salt, two sticks of cold unsalted butter and 1 ¼ cups of grated sharp cheddar (packed; if you want more flavor, either add more cheese or make it extra sharp). Add some ice water then run the food processor again so the mixture creates a ball. (Add more ice water if it is too dry). Divide the mix in half and use it how you would any other crust to make your apple pie.