Yeasts & B-Linens
Cheese making is a complex process with many factors affecting the final product. Yeast, for example, is one very important component to include in your cheesemaking supplies. The yeast contributes flavor and texture to the cheese during surface ripening, a method that gives a cheese its distinct taste. Cheese yeast may also affect the color and aroma of your cheese.
This procedure takes the manufactured cheese many maturation stages. The cheese maker controls the temperature and relative humidity allow for mold ripening. Mold is similar to yeast in that they are both fungi, but mold grows in multicellular filaments, while yeast grows in single cellular filaments. Cheese ripening may take place on the surface or internally. Yeast cheese is used during the surface ripening of some cheeses.
These types of cheeses ripen from their rinds into their centers. Bacteria, yeasts, and molds are all ways to ripen cheeses. Surface-ripened cheeses are often soft cheeses, which means that cheese yeast is used to ripen soft cheeses. Surface-ripened cheeses might be bloomy-rind cheeses, washed-rind cheeses, or wrinkly-rind cheeses. As mold grows, cheese yeast can have a very important role in the final product.
Influences of Yeast
Including yeast in your homemade cheese supplies is highly important. Yeast provides a flavor, texture, and color that is different from molds. For example, yeast can give a red color to Munster and Limburger cheeses. Alternatively, yeast adds a distinct flavor and aroma to Limburger, brick, and other washed-rind cheeses. To simply add aroma to smeared cheeses, a different strand of yeast can be used during the ripening process. Another strand of yeast forms a small eye or hole in cheeses such as Camembert. Other yeasts affect the rind in cheeses such as Tomme cheeses. No matter the desired outcome, consider purchasing yeast to provide flavor, texture, and color. Some yeasts even neutralize the pH to improve fungi growth conditions. Remember to additionally obtain a small spray bottle to help prepare the yeast to be sprayed on the cheese. Cheese makers must first dissolve the yeast in clean water, and then proceed to add the yeast in cheese.
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