ChaltaFarm Milk Powders and Dairy Export Department

Introduction

Cheese is one of the oldest dairy products in the world. Over thousands of years, humans have refined the art of transforming milk into countless cheese varieties with unique flavors, textures, and uses. Primary cheese is the raw material for producing various types of cheese, including pizza cheese.  This foundational cheese, produced in the early stages of cheesemaking, serves as the base for other cheeses, from soft and fresh to hard and aged varieties. Understanding primary cheese — its production, properties, and industrial importance — is crucial for appreciating how final cheeses achieve their quality, taste, and functionality.

What is Primary Cheese?

Primary cheese, also known as base cheese or fresh cheese, is the cheese obtained during the initial stages of production, right after milk coagulation and whey separation. At this stage, the product has not yet undergone aging, flavor addition, or other processing steps.
It usually has a soft texture, mild flavor, and short shelf life. Because it serves as the foundation for further processing, it is used to make countless varieties such as cheddar, gouda, mozzarella, feta, parmesan, and even processed cheeses like pizza cheese or cream cheese.

In essence, primary cheese is to cheesemaking what dough is to baking — the essential base from which an endless array of cheese styles can be developed.

History and Significance

Archaeological evidence shows that early civilizations used milk preservation techniques that led to the accidental discovery of cheese thousands of years ago. As dairy technology evolved, the method of producing a “primary cheese” for longer preservation and easier transformation into other types became central to cheese manufacturing.
Today, primary cheese plays a vital role in the modern dairy industry, acting as the main raw material for producing processed and specialty cheeses around the world.

Production Method of Primary Cheese

The production of primary cheese involves a precise and controlled multi-step process. 

1. Milk Selection and Pasteurization

High-quality, fresh milk is the starting point. It must be free from microbial contamination and meet strict hygiene standards. The milk is pasteurized — typically heated to about 75 °C — to destroy harmful bacteria and ensure food safety. In many cases, skimmed milk is used for producing low-fat primary cheese.

2. Adding Starter Culture

After cooling the pasteurized milk to around 42–43 °C, a starter culture of beneficial lactic bacteria is added. These microorganisms slightly ferment the milk, develop acidity, and help generate flavor compounds crucial for later stages.

3. Coagulation with Rennet

Rennet — an enzyme (usually chymosin) — is then added to coagulate the milk. Within about 20–30 minutes, milk proteins (especially casein) form a solid gel known as curd. The amount of rennet and temperature control at this point are critical, as they determine the curd’s firmness and moisture level.

4. Cutting and Whey Separation

The curd is cut using fine blades to release whey (the liquid part). Smaller curd pieces lead to drier, firmer cheese; larger pieces yield softer, moister textures. The curds and whey are gently stirred to facilitate drainage and consistency.

5. Acid Development

After separation, the curds are allowed to reach the right acidity — typically pH 5.6–5.8. This level ensures proper texture and prevents over-fermentation.

6. Cooking the Curds

The curds are heated to stabilize the protein structure and control bacterial activity. This process also improves the stretchability and meltability of cheeses made later from the base.

7. Pressing, Molding, and Salting

The curds are transferred into perforated molds for shaping and further whey drainage. Salting follows — either by sprinkling salt directly or immersing the cheese in brine. Salt not only enhances flavor but also extends shelf life and strengthens texture.

8. Packaging and Storage

Finally, the cheese is shaped into blocks (commonly 10–20 kg) and stored at sub-zero temperatures for 15–30 days. Once matured under controlled conditions, the primary cheese is ready for use in producing final cheeses like mozzarella and pizza cheese.

Types of Primary Cheese and Their Applications

1. Classification by Type of Milk

Cow’s milk: The most common source; mild flavor, balanced fat and protein. Suitable for cheddar, gouda, and mozzarella.

Sheep’s milk: Rich in fat and protein, producing stronger flavor and creamy texture — ideal for feta and Roquefort.

Goat’s milk: Contains unique fatty acids giving a tangy, distinct flavor; used in chèvre-type cheeses.

Buffalo’s milk: High fat and elasticity; perfect for stretchable cheeses like mozzarella.

2. Classification by Type of Rennet

Animal rennet: Traditional and yields firmer textures with characteristic flavor.

Vegetable rennet: Derived from plants, used for vegetarian-friendly cheeses.

Microbial rennet: Produced from bacteria or fungi; preferred for large-scale industrial cheesemaking.

3. Classification by Production Method

Cream cheeses: Produced without aging; soft and spreadable (e.g., cream cheese, ricotta).

Fresh cheeses: Lightly processed, mild in taste (e.g., feta cheese).

Hard and semi-hard cheeses: Require extended maturation, such as cheddar, gouda, and parmesan.

Applications of Primary Cheese in the Food Industry

Because of its mild flavor, balanced moisture, and adaptable texture, primary cheese has diverse industrial uses:

Base for Cheese Varieties: It forms the raw material for producing cheddar, gouda, mozzarella, feta, parmesan, and many regional cheeses.

Processed Dairy Products: Used in cream cheese, spreadable cheese, and flavored cheese production.

Culinary Uses: Perfect for dishes like pizza, lasagna, soups, and sauces due to excellent melting and stretchability.

Confectionery and Desserts: Utilized in cheesecakes, tiramisu, and other cheese-based desserts for its smooth texture.

Nutritional Supplements: Its high protein and calcium content make it valuable in protein-enriched products.

Animal Nutrition: In some cases, it’s used as a nutrient-rich ingredient in feed formulations.

The Influence of Primary Cheese on Final Cheese Quality

The characteristics of primary cheese determine the sensory and physical qualities of the final product. Several key factors contribute to this influence:

1. Milk Type and Rennet

The choice of milk defines fat content, flavor intensity, and texture. For instance:

Cow’s milk produces uniform, mild cheeses.
Sheep’s milk results in richer, stronger cheeses.
Goat’s milk gives sharper and more distinctive profiles.
Buffalo’s milk yields smooth, elastic textures ideal for mozzarella.

Rennet type also impacts texture: animal rennet produces firmer curds, while microbial or vegetable types may alter flavor and structure slightly.

2. Curd Size and Shape

Smaller curd pieces create firmer, drier cheeses like cheddar; larger ones make soft cheeses like brie and camembert. Uniform curd size ensures even texture.

3. Salting and Flavor Development

Salt affects flavor, microbial safety, and shelf life. It also regulates moisture, creating firmer structures in hard cheeses while preserving soft cheeses’ freshness.

4. Post-Processing and Aging

Aging (maturation), mold inoculation, pressing, or thermal treatments all develop the final product’s distinctive aroma, elasticity, and color. The better the base, the more stable and flavorful the aged cheese will be.

Standards for Primary Cheese

To ensure consistent performance in cheese manufacturing, primary cheese must meet strict standards:

Dry-matter content: The dry-matter content of primary cheese is ideally between 40‑42%. (Values may vary depending on cheese type and manufacturing standards.)
pH range: 5.1–5.4, essential for good stretch and melting properties.
Purity and hygiene: Must be free of contaminants and processed under sanitary conditions.
Elasticity: High-quality primary cheese melts and stretches uniformly, especially for pizza applications.
Color and texture uniformity: Indicates well-controlled processing.
Storage stability: Should maintain its quality during cold storage and thawing cycles.

Producers who meet these benchmarks deliver primary cheeses that ensure excellent results in final cheese production.

Key Points When Purchasing Primary Cheese

Selecting the right primary cheese is a crucial decision for manufacturers aiming to produce premium cheeses. The following parameters require special attention:

Dry Matter: Determines texture and firmness.
pH Level: Below 6.0 is ideal for further fermentation and cheese development.
Moisture Content: Lower moisture improves meltability and stretchability.
Rennet Quality: High-grade rennet ensures consistent coagulation and structure.
Hygienic Production: Must comply with food safety and processing standards.
Compatibility with End Product: For example, mozzarella requires a soft, elastic base; parmesan requires a drier one.
Efficiency: Properly balanced primary cheese increases production yield and reduces waste.

When these factors are optimized, the resulting cheese offers excellent flavor, structure, and durability.

Nutritional Value of Primary Cheese

Primary cheese is rich in protein, calcium, phosphorus, and essential vitamins. Its balanced nutritional composition contributes to bone strength, muscle maintenance, and overall health.

Why Quality Matters

The quality of primary cheese directly determines the success of any final cheese product. ChaltaFarm Primary Cheese represents this principle perfectly.
Produced from high-grade milk under strict hygiene and temperature-controlled conditions, it features excellent protein and calcium levels with low fat content. The result is a superior-quality base that ensures exceptional flavor, elasticity, and consistency in every cheese made from it — whether for pizza, mozzarella, or other specialty products.
Using high-quality primary cheese such as that produced by ChaltaFarm enhances production efficiency, reduces waste, and delivers outstanding taste and texture to the final cheese.

Read More: Cheese-Making with Low-Heat Skim Milk Powder

Conclusion

Primary cheese is the backbone of modern cheesemaking — a versatile and essential base that influences the taste, texture, and overall performance of countless cheese varieties. Its production combines science and craftsmanship, requiring careful control over milk quality, acidity, moisture, and hygiene to achieve consistent results. By mastering these factors, producers can create a base cheese that not only supports efficient manufacturing but also enhances the sensory qualities of the final products.

In today’s evolving dairy and food industries, the demand for reliable, high-performance base cheese continues to grow. ChaltaFarm Primary Cheese stands as an excellent example of this standard — crafted from premium milk and processed with precision to deliver outstanding elasticity, purity, and flavor balance.