How many litres of milk are needed to make 1 kg of cheese
Why there is no single litres-of-milk-per-kilogram figure for cheese and how milk composition, moisture, cheese style and ageing change yield.
Read the article
Journal
Cheese
Guides to Spanish cheese by milk type, maturation, texture, production method, region and quality scheme. We bring together explanations of fresh, young, mature and blue cheese, rinds, rennet, cultures, salting, moisture and ripening, alongside PDO and PGI guides such as Manchego, Cabrales, Idiazabal, Majorero and Torta del Casar. You will also find articles on storage, cutting, serving, pairing, buying cheese online and reading labels. This category works as a map from a broad question —for example, what pressed curd means— to a specific cheese, region or cheesemaking technique.
Featured guides
- Cheeses of the Valencian Community: styles and cheesemaking traditions
- Cheese nutrition: calories, protein, fat, salt and carbohydrates
- History of cheese in Spain: regions, pastoral traditions and evolution
- How to pair cheese: wine, beer, fruit, nuts, honey, preserves, EVOO and ham
- Spanish creamy cheeses and tortas: what they are, how they are made and how to serve them
- How to transport cheese safely: travel, car, plane and cold chain
- Moulds and yeasts in cheese: which are intentional and what they do during ripening
- How cheese size and shape affect ripening
Search articles
Find the article you need
Category
85 articlesArticles about Cheese
What whey is in cheesemaking and what happens to it after cheese is made
What whey is after curd separation, what it contains, the difference between sweet and acid whey, and how it can be used in food and…
Read the articleWhy cheese can be white, yellow or orange: milk, ripening and colour
What determines cheese colour, why cow milk can differ from sheep or goat milk, how ripening changes appearance and when permitted colours may be used.
Read the articleHow cheese size and shape affect ripening
Why diameter, height, weight and surface-to-volume ratio influence moisture loss, rind development, ripening speed and texture.
Read the articleMoulds and yeasts in cheese: which are intentional and what they do during ripening
Guide to moulds and yeasts in cheesemaking: why some flora are added or encouraged, how they change rind, aroma and texture, and how they differ…
Read the articleHow to transport cheese safely: travel, car, plane and cold chain
Practical guide to transporting cheese: which styles need stricter refrigeration, how to use insulated bags and ice packs, what to do in a car or…
Read the articleWhat washed curd means and how it changes cheese flavour and texture
What washing the curd means, why some whey is replaced with water, and how it changes lactose, acidification, moisture, texture and flavour.
Read the articlepH and acidity in cheese: why they matter for texture, flavour and safety
What cheese pH means, how acidity develops, why it changes during manufacture and ripening, and how it affects texture, flavour and stability.
Read the articleHow cheese ripens: temperature, humidity, microbiota and time
Complete guide to cheese ripening: what happens after moulding, how temperature, humidity, microorganisms and time interact, and why cheeses evolve differently.
Read the articleCheeses of Castilla-La Mancha: Manchego PDO and a guide to the region’s cheeses
A guide to cheeses from Castilla-La Mancha: Manchego PDO, sheep cheeses outside the PDO, goat and mixed-milk styles, maturation and labelling.
Read the articleCheeses of the Basque Country and Navarre: Idiazabal, Roncal and northern sheep-cheese traditions
A guide to Idiazabal PDO and Roncal PDO: territories, sheep milk, maturation, smoking and how to distinguish them when buying.
Read the articleCheeses of Murcia: Queso de Murcia PDO and Murcia al Vino PDO, differences and how to choose
Guide to Murcia’s cheese PDOs: Murciano-Granadina goat milk, fresh and cured Queso de Murcia, Murcia al Vino and buying guidance.
Read the article