Specific Techniques

Introduction

In this module, we'll explore the specific techniques that make our cheeses unique, especially the difference between pasteurization and heat treatment.

Pasteurization vs Heat Treatment

At Saint-Albert, we use two main methods to prepare our milk:

Pasteurization: We heat the milk to 72°C for 15 seconds. This process eliminates all pathogenic bacteria. It's mandatory in Canada for cheeses sold before 60 days of aging. Our cheese curds and young cheddars are made with pasteurized milk.

Heat Treatment: We heat the milk to a lower temperature than pasteurization. This method reduces bacteria without eliminating them all, keeping certain beneficial microorganisms for taste. Our Distinction cheeses are made with this method to develop their complex flavors.

The Role of Bacterial Cultures

The cultures we add to milk are like secret recipes:

They transform lactose (milk sugar) into lactic acid They create specific aromas They contribute to the texture of the cheese

For aged cheddars, these bacteria work slowly for months, creating the crunchy crystals found in our oldest cheeses.

The Art of "Cheddaring"

This traditional technique consists of:

Stacking blocks of curds on top of each other Turning them several times Allowing the whey to drain Developing the acidity and characteristic texture of cheddar

This is a process we still do by hand, even in our modern factory.

Natural Coloring

For our colored cheddars, we use a natural colorant called annatto, extracted from the seeds of a tropical tree, the achiote. This practice dates back to the 17th century in England because cows in the Cheddar region (the town) ate grass rich in beta-carotene, which gave the cheese a yellow-orange appearance. They started adding coloring to homogenize the color.

Conclusion

These specific techniques, some centuries old, others more modern, are at the heart of our know-how. They explain why a 10-year-old cheddar tastes so different from a 2-year-old cheddar, even though they contain the same basic ingredients.

In the next module, we'll talk about our range of cheeses.  

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