Cheese ripening
View Patent ↗The present disclosure relates to a naturally ripened, block-shaped cheese of the hard or semi-hard type comprising a water-permeable coating applied onto the entire surface of the cheese and a water-impermeable material applied onto the water-permeable coating, wherein at least all vertices and the four edges that connect the top face and bottom face of the block-shaped coated cheese are covered with a layer of the water-impermeable material while leaving the bottom face and top face of the block-shaped coated cheese largely uncovered. The present disclosure also relates to a method of making the naturally ripened, block-shaped cheese of the hard or semi-hard type.
1. A method for providing a naturally ripened, partially covered and coated, block-shaped cheese of hard or semi-hard type, comprising the steps of:
(i) forming a block-shaped cheese from a curd by a process comprising inoculating a cheese making media with an acid-producing microorganism to form a coagulum, cutting the coagulum to provide curd and whey, and separating the curd from the whey, pressing the curd into a block shape and brining the block-shaped cheese thus obtained;
(ii) applying a protective water-permeable coating layer onto the entire surface of the block-shaped cheese, thereby obtaining a coated block-shaped cheese;
(iii) partially covering the coated block-shaped cheese with a layer of a water-impermeable material thereby obtaining a partially covered and coated block-shaped cheese; and
(iv) allowing the partially covered and coated block-shaped cheese to ripen,
wherein the partially covered and coated block-shaped cheese comprises a top face, a bottom face and four faces that form the circumference of the partially covered and coated block-shaped cheese, and
wherein in step (iii) at least all vertices and the four edges that connect the top face and bottom face of the block-shaped coated cheese are covered with the layer of the water-impermeable material while leaving at least 80% of the top face and bottom face uncovered.
2. The method according to claim 1 , wherein in step (iii) the two oppositely positioned largest faces of the four faces that together form the circumferential surface of the block-shaped cheese, including all vertices and edges positioned therein, are entirely covered with the layer of the water-impermeable material.
3. The method according to claim 1 , wherein step (iii) is carried out at least 2 weeks after step (ii).
4. The method according to claim 1 , wherein the water-impermeable material is wax.
5. The method according to claim 4 , wherein covering with the wax in step (iii) is performed by successively dipping those parts of the block-shaped coated cheese to be covered with a layer of the wax in a bath of the wax and allowing the wax to dry.
6. The method according to claim 1 , wherein in step (iii) all four faces that together form the circumferential surface of the block-shaped cheese, including all vertices and edges positioned therein, are entirely covered with the layer of the water-impermeable material.
7. The method according to claim 1 , wherein step (iii) is carried out at least 4 weeks after step (ii).
8. A naturally ripened, block-shaped cheese of the hard or semi-hard type comprising a water-permeable coating applied onto the entire surface of the naturally ripened block-shaped cheese and a water-impermeable material applied onto the water-permeable coating, wherein at least all vertices and the four edges that connect the top face and bottom face of the naturally ripened block-shaped coated cheese are covered with a layer of the water-impermeable material while leaving at least 80% of the bottom face and top face of the naturally ripened block-shaped coated cheese uncovered.
9. The cheese according to claim 8 , wherein the two oppositely positioned largest faces of the four faces that together form the circumferential surface of the block-shaped coated cheese, including all vertices and edges positioned therein, are entirely covered with the layer of the water-impermeable material.
10. The cheese according to claim 8 , wherein the cheese is a low fat cheese.
11. The cheese according to claim 8 , wherein the cheese is a full fat cheese.
12. The cheese according to claim 8 , wherein all four faces that together form the circumferential surface of the block-shaped coated cheese, including all vertices and edges positioned therein, are entirely covered with the layer of the water-impermeable material.
13. The cheese according to claim 8 , wherein the cheese is a 30+-cheese made from skimmed or semi-skimmed milk.
14. The cheese according to claim 8 , wherein the cheese is a 48+-cheese.