Q: My name is Justin Lee Bright and I am in 7th grade trying to do a science fair project. My project is on which cheese will mold the fastest out of the following cheeses; Velveeta, cheddar, American, and mozzerela cheese.

Could you please give me any information on what causes cheese to mold and any general information about molded cheese that might be beneficial to my project.

I thank you for your time and any help would greatly be appreciated.

A: There are several reasons why some cheese mold quicker than others Probably the biggest reason is moisture levels. The higher the moisture (made of whey) the softer and also the more likely to mould.

Not all cheddars are made the same, for example, and therefore some cheddars are softer and are likely to mould more quickly. The levels of moisture posted on the cheese labels are a maximum and the only way to get an exact moisture level in each cheese sample is to ask a lab to check moistures. The degree of softness will be a general indicator of higher moisture.

The quality of packaging will affect moulding rates. An open package provides lots of air which in turn allows the mould to grow, a "leaker" will allow mould to grow but not as quickly as an oppen package. And a perfectly air tight vacuum package will virtually eliminate mould growth until opened.

Occasionally cheese manufacturers get a mould infection in their plant and the mould spores float through the air and can infect the cheese before packaging and then cause a batch of cheese to mould more quickly than a similar vat with the same moisture levels. Cheese Plants can treat this problem of mould on equipment and in the air using a "bomb" that releases an anti mould ingredient and clears the building and equipment of mould spores.

Q: I am desperately looking for very low salt or no salt cheeses. Do you make them? If so which ones and how much for them? I have loved cheese (your brand) a lot before I got ill but now I have to watch the sodium in foods a lot, in fact quite a lot. I would appreciate what you have in answers to my questions.

A: Cheese needs salt to perserve, flavour and expel moisture from the cheese.
Salt enhances the flavour, takes the whey out of the cheese and stops the culture from working after the cheese is packaged. (similar to the wine making process before bottling.)
We encourage you to use Village Cheese but if the salt content is not condusive to your health may we suggest you try European imported cheeses, they may have a lower salt content.

Q: I would like to know if it would be possible to purchase cheese curds through your mail order. If so how much would it cost for the cheese & the shipping.

A: Cheese curds as you know are created as a step in the making of cheddar. They taste best warm out of the cheese vat! Next best is to eat them while still fresh (measured by the squeak that they make while eating them....about 4 days then they begin maturing into cheese.) or freeze them then eat a small portion that have been taken out to warm to room temperature ( a little defrost in the micro helps!)
This makes shipping a challenge, but if you don't mind an overnight shipment and its cost we are in business!

Also we make a product called fresh cheese, which is 3 day old cheddar. It has much of the taste of cheese curds, travels better and last a little longer (unless of course it is sitting right beside you in which case it may magically disappear.)

We package 200Gm and 400Gm packages of "cheddar squeaker" curds. Fresh is best! Therefore we would recommend an overnight shipment. However the minimum freight charge to your area at $8.80 may be a concern. Perhaps 2 by 400 Gm would be a start (14.80 add 8.80 equals $23.60 or $11.80 per bag).

Even better, get a small order at the office or neighbour hood so that the basic overnight shipping and handling cost of approx. $8.80 for 10 lbs. (about 11, 400Gm bags) is spread over 11 purchases or .80 each. Each 400Gm sells for about $7.40 , add .80 each then equals $8.20 per bag of fresh "cheddar squeakers" delivered to your door.

We are contemplating a "cheddar squeaker" club where a pre arranged automatic shipment is arranged at a predetermined interval. Expect to receive bonus "cheddar squeakers" in this arrangement. Details will follow.

Q: I am looking for a wheel of aged cheddar, preferrably not dyed, about 6 inches high and about 2 feet in diametre. Do you make such an item and if so, what would be its weight and cost?

A: We make wheels of cheddar cheese that are about 5 inches tall and 14 inches in diameter. They weigh 25 lbs.each. The price is about $9.00 per pound plus shipping and handling. We age our cheese naturally and put more cheese in the cheese than most manufacturerers.(Our moisture levels are generally 10% lower) The cheese therefore is firmer. The flavour is generally better because the unnecessary moisture (which is whey) can cause bitterness and off flavours. Our medium cheddar (we don't accelerate aging artificially) competed in the aged category at Canada's recent cheese competition and took the Canadian Grand Championship.

Q: I would like to know if you sell new cheese and/or curd.

A: We sell "squeeky cheese curds".

Acid Curd

The custard-like state that milk is brought to when a high level of acidity is created. The acidity is produced by the activity of starter culture bacteria, and it precipitates the milk protein into a solid curd.

Acidity

The amount of acidity (sourness) in the milk. Acidity is an important element in cheesemaking and it is produced by cheese starter culture bacteria.

Aging

A step in cheesemaking in which the cheese is stored at a particular temperature and relative humidity for a specified amount of time in order to develop its distinct flavor.

Albuminous Protein

Protein in milk which cannot be precipitated out by the addition of rennet. Albuminous protein remains in the whey and is precipitated by high temperatures to make ricotta.

Annatto

A natural vegetable extract which is used to color cheese.

Bacteria

Microscopic unicellular organisms found almost everywhere. Lactic acid-producing bacteria are helpful and necessary for the making of quality hard cheeses.

Bacteria Linens

A red bacteria which is encouraged to grow on the surfaces of cheeses like Brick or Limburger to produce a sharp flavor.

Bacterial-Ripened Cheese

A cheese upon whose surface bacterial growth is encouraged to develop in order to produce a distinct flavor. Brick and Limburger are examples of bacterial-ripened cheeses.

Butterfat

The fat portion (cream) in milk. Butterfat can vary from 2.5 to 5.5 percent of the total weight of milk.

Cheese Board

A board measuring 6 inches square and 1 inch thick of maple or birch, often used to aid in the draining of soft cheeses such as Camembert. Larger cheese boards are often used to hold aging cheeses.

Cheese Color

A coloring added to the milk prior to renneting which will impart various shades of yellow to the cheese. Most coloring is a derivative of the annatto tree.

Cheese Mat

A wood reed cheese mat often used to aid in the drainage of soft cheeses such as Coulommiers or Camembert.

Cheese Salt

A coarse flake salt. Salt not iodized is the most desirable type to use in cheesemaking.

Cheese Starter Culture

A bacterial culture added to milk as the first step in making many cheeses. The bacteria produced an acid during their life cycle in the milk. There are two categories of starter culture: mesophilic and thermophilic.

Cheese Wax

A pliable wax with a low melting point which produces an airtight seal which will not crack. Most hard cheeses are waxed.

Cheesecloth

A coarse to finely woven cotton cloth used to drain curds, Line cheese molds, and perform a host of other cheesemaking functions.

Clean Break

The condition of the curd when it is ready for cutting. A finger or thermometer inserted into the curd at a 45 degree angle will separate the curd firmly and cleanly if the curd has reached that condition.

Cooking

A step in cheesemaking during which the cut curd is warmed to expel more whey.

Coulommiers Mold

A two-piece stainless steel mold consisting of two hoops, one resting inside the other. The mold is used for making Coulommiers cheese.

Curd

The solid custard-like state of milk achieved by the addition of rennet. The curd contains most of the milk protein and fat.

Cutting the Curd

A step in cheesemaking in which the curd is cut into equal-sized pieces.

Dairy Thermometer

A thermometer which ranges from 0 degrees F. to 212 degrees F. and can be used to measure the temperature of milk during cheesemaking.

Draining

A step in cheesemaking in which the whey is separated from the curd by pouring the pot of curds and whey into a cheesecloth-lined colander.

Drip Tray

A tray which is placed under a mold during the pressing of a cheese. The drip tray allows the whey to drain into a sink or container.

Homogenization

A mechanical breaking up of the fat globules in milk so that the cream will no longer rise in the milk.

Lactic Acid

Acid created in milk during cheesemaking. Cheese starter culture bacteria consume the milk sugar (lactose) and produce lactic acid as a byproduct.

Lactose

The sugar naturally present in milk. Lactose can constitute up to 5 percent of the total weight of milk.

Mesophilic Cheese Starter Culture

A blend of lactic acid-producing bacteria which is used to produce cheeses when the cooking temperature is 102 degrees F. or lower.

Milling

A step in cheesemaking during which the curd is broken into smaller pieces before being placed in a cheese press.

Mold-Ripened Cheese

A cheese upon whose surface (and/or interior) a mold is encouraged to grow. Two types of mold are most common in cheesemaking. They are blue mold for blue cheeses and white mold for Camembert and related cheeses.

Molding

A step in cheesemaking during which the curd is placed in a cheese mold. The cheese mold will help produce the final shape of the cheese and aids in drainage.

Pasteurization

The heating of milk to 145 degrees for 30 minutes. This destroys pathogenic organisms which may be harmful to man.

Penicillium Candidum

A blue mold which is encouraged to grow on the surface and the interior of a variety of blue cheeses.

Pressing

A step in cheesemaking during which the curds are placed in a cheesecloth-lined mold and placed under pressure to remove more whey.

Proper Break

A term used during the making of Swiss cheese. To make certain the curds are properly cooked, a handful is wadded into a ball. If the ball can be easily broken back into the individual curd particles, this is called a proper break.

Raw Milk

Milk which is taken fresh from the animal and has not been pasteurized.

Red Bacteria

A special bacterial growth (Bacteria linens) which is encouraged to grow on cheeses such as Brick and Limburger.

Redressing

The change of cheesecloth on a draining or pressed cheese. This helps keep the cheesecloth from sticking to the cheese.

Rennet (Animal)

Rennet is derived from the fourth stomach of a milk-fed calf. It contains the enzyme renin which has the ability to coagulate milk. Animal rennet is available in liquid form.

Renneting

A step in cheesemaking in which rennet is added to milk in order to bring about coagulation.

Ripening

A step in cheesemaking in which the milk is allowed to undergo an increase in acidity due to the activity of cheese starter culture bacteria.

Salting

A step in cheesemaking in which coarse flake salt is added to the curds before molding or to the surface of the finished cheese.

Soft Cheese

A cheese which is not pressed, contains a high moisture content, and is aged for a comparatively short period of time.

Thermophilic Cheese Starter Culture

A bacterial starter culture which is used for the making of cheeses which have a high cooking temperature. Recipes for Italian cheeses and Swiss cheese call for a thermophilic culture.

Top-Stirring

The stirring of the top 1/4 inch of non-homogenized milk during cheesemaking in order to keep the cream from rising immediately after rennet has been added to the milk.

Whey

The liquid portion of milk which develops after coagulation of the milk protein. Whey contains water, milk sugar, albuminous proteins, and minerals.

White Mold

A white mold (penicillium candidum) which is encouraged to grow on a number of soft cheeses in order to develop a pungent flavor. Camembert is perhaps the most famous of these cheeses.

Portions excerpted from Cheesemaking Made Easy by Ricki and Robert Carroll. Copyright 1982 by Storey Communications, Inc.