Natural cheese and method for making natural cheese with specific texture attributes

1. A method for accumulating milk from which to make natural cheese with a specific texture, said method including the steps:

creating a first stream of concentrated acidified skim milk;

creating a second stream of re-blended acidified skim milk;

creating a third stream of cream with greater than 25% milk fat;

creating a fourth stream of homogenized milk having between 3-18% milk fat; and

combining the milk in the four streams to produce an accumulated milk source from which to make the natural cheese with the specific texture.

2. The method of claim 1 and further including the step of adding a fifth stream of one of skim milk and raw milk.

3. The method of claim 1 wherein the concentrated acidified milk has a pH in the range of 5.5-6.0.

4. The method of claim 1 wherein the homogenized milk has between 3-12% milk fat.

5. The method of claim 1 wherein the homogenized milk has between 12-18% milk fat.

6. The method of claim 1 wherein the re-blended acidified skim milk includes water.

7. The method of claim 4 and further including a step of adding a fifth stream of raw milk and wherein the concentrated acidified skim milk is approximately 4-11% of the accumulated milk, the re-blended acidified skim milk is approximately 15-30% of the accumulated milk, the cream is approximately 4-11% of the accumulated milk, the homogenized milk is approximately 35-42% of the accumulated milk and the raw milk is approximately 15-20% of the accumulated milk.

8. The method of claim 5 and further including a step of adding a fifth stream of skim milk and wherein the concentrated acidified skim milk is approximately 4-11% of the accumulated milk, the re-blended acidified skim milk is approximately 15-30% of the accumulated milk, the cream is approximately 4-11% of the accumulated milk, the homogenized milk is approximately 8-11% of the accumulated milk and the skim milk is approximately 45-60% of the accumulated milk.

9. A method for producing natural cheese with specific texture attributes, said method including the steps:

creating a first stream of concentrated acidified milk by adding an acidulant to skim milk to reduce the milk pH and ultrafiltrating the acidified milk;

creating a second stream of mineral reduced milk stream by re-blending a portion of the concentrate acidified milk with a diluent;

creating a third stream of cream having greater than 25% milk fat;

creating a fourth stream of one of raw milk and skim milk;

creating a fifth stream of homogenized milk having between 3-18% milk fat;

combining the five streams to produce an accumulated milk source; and

making the natural cheese from the accumulated milk source.

10. The method of claim 9 and further adding a flavor ferment.