CheeseCheese

ObjectivesObjectives

Students will be able to distinguish Students will be able to distinguish between types of cheeses.between types of cheeses.

NutritionNutrition

Naturally high in vitamins, minerals, and Naturally high in vitamins, minerals, and proteinprotein

Calcium, Phosphorus, Vitamin ACalcium, Phosphorus, Vitamin A Naturally contain cholesterolNaturally contain cholesterol Fat content influencesFat content influences Moisture and fat contents are good Moisture and fat contents are good

indicators of texture and shelf lifeindicators of texture and shelf life

Natural CheesesNatural Cheeses

Vary according to local preferences and Vary according to local preferences and traditionstraditions

Produced in the same basic fashionProduced in the same basic fashion Start with mammal milkStart with mammal milk

Proteins are coagulated with an enzyme Proteins are coagulated with an enzyme (rennet)(rennet)

Separates into curds and wheySeparates into curds and whey Drain off whey and curds may become fresh Drain off whey and curds may become fresh

cheese or ripenedcheese or ripened

Soft CheeseSoft Cheese

Thin Skin Thin Skin Creamy CenterCreamy Center TypesTypes

Fresh Soft CheeseFresh Soft Cheese Ripened Soft CheeseRipened Soft Cheese

Fresh Soft CheeseFresh Soft Cheese

Unripened or AgedUnripened or Aged Cream CheeseCream Cheese

• Used in appetizers and dessertsUsed in appetizers and desserts Cottage CheeseCottage Cheese FetaFeta

• Sharp-flavoredSharp-flavored• Can be crumbledCan be crumbled

RicottaRicotta• Sweet flavor, often used in bakingSweet flavor, often used in baking

Ripened Soft CheeseRipened Soft Cheese High in fatHigh in fat Rich flavorRich flavor Creamy when completely ripeCreamy when completely ripe Surrounded by a rindSurrounded by a rind Will not ripen once cutWill not ripen once cut

CamembertCamembert BrieBrie Serve ripe at room temperatureServe ripe at room temperature Appetizers Appetizers DessertsDesserts Go well with fruitGo well with fruit

Semisoft CheesesSemisoft Cheeses

SmoothSmooth Easy to SliceEasy to Slice TypesTypes

Buttery SemisoftButtery Semisoft Veined SemisoftVeined Semisoft

Buttery Semisoft CheeseButtery Semisoft Cheese

Texture comes from rindTexture comes from rind Outer surface of the cheeseOuter surface of the cheese Vary in texture, color, and thicknessVary in texture, color, and thickness Sealed in waxSealed in wax

• Port du SalutPort du Salut• HavartiHavarti

Form their own rindForm their own rind• Bel PaeseBel Paese• MozzarellaMozzarella

Veined Semisoft CheeseVeined Semisoft Cheese

Strong, distinctive flavors and odorsStrong, distinctive flavors and odors Veins of mold running through itVeins of mold running through it Added during ripeningAdded during ripening Mold provides flavorMold provides flavor Ripened in cave or rooms that have the Ripened in cave or rooms that have the

same moisture and temperaturesame moisture and temperature Gorgonzola, Roquefort, and StiltonGorgonzola, Roquefort, and Stilton Named after the places they were madeNamed after the places they were made Spread on crackers or crumbledSpread on crackers or crumbled

Firm CheeseFirm Cheese Not brittle, hard, or softNot brittle, hard, or soft Some are flaky and some are denseSome are flaky and some are dense ProvoloneProvolone

Smooth texture, mild flavorSmooth texture, mild flavor Aged version can be sharpAged version can be sharp

GoudaGouda Dutch cheese made from cow’s milkDutch cheese made from cow’s milk Sold in wheels covered in waxSold in wheels covered in wax

EdamEdam Dutch cheese made from cow’s milkDutch cheese made from cow’s milk Slightly, salty tasteSlightly, salty taste

Hard CheeseHard Cheese

Some made by the process of CheddaringSome made by the process of Cheddaring Slabs of cheese are stacked and turnedSlabs of cheese are stacked and turned The process squeezes out the wheyThe process squeezes out the whey

• Whey-liquid portion of coagulated milkWhey-liquid portion of coagulated milk Pressed out during cheddaringPressed out during cheddaring

Cheese with holesCheese with holes Healthful bacteria that grow inside the cheeseHealthful bacteria that grow inside the cheese Bacteria releases gas during the ripening Bacteria releases gas during the ripening

processprocess

Hard Cheeses Cont.Hard Cheeses Cont.

Ripening CheeseRipening Cheese Affect texture and flavorAffect texture and flavor Healthful bacteria and mold are at workHealthful bacteria and mold are at work Stored in a temperature- and humidity Stored in a temperature- and humidity

controlled environmentcontrolled environment Can occur from inside or surfaceCan occur from inside or surface Extra aging enhances flavorExtra aging enhances flavor

Types of Hard CheeseTypes of Hard Cheese

CheddarCheddar ColbyColby JarlsbergJarlsberg SwissSwiss ParmesanParmesan RamonoRamono AsiagoAsiago

Specialty CheesesSpecialty Cheeses

ProcessedProcessed Combination of ripened and unripened cheeseCombination of ripened and unripened cheese Pasteurize with flavorings and emulsifiers and poured Pasteurize with flavorings and emulsifiers and poured

into moldsinto molds Emulsifier-Additive that allows unmixable liquids to Emulsifier-Additive that allows unmixable liquids to

combine combine Do not continue to ripenDo not continue to ripen

Cold-packCold-pack Made from one or more varieties of cheeseMade from one or more varieties of cheese Finely ground and mixed until it is spreadableFinely ground and mixed until it is spreadable No heat is usedNo heat is used

Cooking With CheeseCooking With Cheese

Must meltMust melt Ripened and processed cheese melt wellRipened and processed cheese melt well Low temperature for short timeLow temperature for short time Add towards the end of the processAdd towards the end of the process

Serving and StoringServing and Storing

Ripened cheese should be served room Ripened cheese should be served room temperaturetemperature

30-60 minutes before serving30-60 minutes before serving Do not pre-sideDo not pre-side Store in refrigerator, well wrappedStore in refrigerator, well wrapped Loosely wrap soft cheese with wax paperLoosely wrap soft cheese with wax paper