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2015 Certified Cheese Professionals

Domain 6-Cheese Types and Categories

Certified Cheese ProfessionalsDomain 6-Cheese Types and Categories

Certified Cheese ProfessionalsDomain 6-Cheese Types and Categories

2015 Certified Cheese Professionals Domain 6-Cheese Types and Categories

Classification of Cheese: By Texture

-soft (“tub” cheeses, chevre, ricotta)

-semi-soft (bloomy rind, washed rind, roquefort)

-semi-firm (havarti, young gouda, young cheddar, stilton)

-firm (cheddar, manchego, ossau iraty, gruyere)

-hard (“grana” family, aged gouda, sbrinz)

Certified Cheese Professionals Domain 6-Cheese Types and Categories

Classification of Cheese: By Style-Max MacCalman, Mastering Cheese, used as reference

Fresh-Cheese that have not been aged(“tub cheeses” fromage blanc, Mascarpone, quark, creme fraiche)

Bloomy/Soft Ripened-Cheeses that ripen from the outside in (brie, bucheron, Camembert, Bent River Camembert, Mt. Tam, triple crème family )

Washed Rind-cheeses that are surfaced-ripened by washing the cheese through the aging process(Epoisses, Winnemere, Chimay, Pont L’Eveque, Taleggio, Fontina Val D’Aosta, Appenzellar )

Semi-Soft-cheeses that have a smooth, creamy interior with generally no rind (high in moisture)(colby jack, commodity cheddars, fontina)

Certified Cheese Professionals Domain 6-Cheese Types and Categories

Classification of Cheese: By Style Cont’d

Natural- “allowed to form on its own, without any special treatments” (Stilton, Bayley Hazen Blue, Piedmont, Orb Weaver)Uncooked pressed- curds have not been heated (Cheddar, Cantal, Tomme de Savoie, Saint Nectaire)Cooked pressed –curds have been heated (Parmesan, Gruyere, Comte, Tarentaise)Blue-cheeses that have a distinctive blue/green veining(roquefort, Buttermilk Blue, gorgonzola, stilton)pasta filata-cheeses that are cooked and kneaded (mozzarella, provolone, scamorza)Processed-cheese by-products made from a combination of natural cheese and added ingredients

(American slices)

2015 Certified Cheese Professionals Domain 6-Cheese Types and Categories

Classification of Cheese: By Milk Type/Breed

Examples of Cow Breeds

Holstein Jersey

Montbeliard

Milking Shorthorn

Dutch Belt

Brown Swiss

Ayreshire

Examples of Sheep Breeds

Lacaune East Frisian Manchega

British Milk Sheep Awassi

Examples of Goat Breeds

Saanen Togenburg

Nubian

Alpine

Nigerian Dwarf

2015 Certified Cheese Professionals Domain 6-Cheese Types and Categories

Classification of Cheese: by pasteurization type

Pasteurized

Thermalized

Unpasteurized

Raw

2015 Certified Cheese Professionals Domain 6-Cheese Types and Categories

Classification of Cheese: by sensory attributes

Sight Smell Taste Touch

Wrinkly mushroom Sharp Springy

bumpy fruity buttery Crumbly

Smooth musty salty Runnyoily nutty grassy Rough

Runny yeasty nutty

crumbly floral medicinal

White hay brothy

yellow yeasty

veined barnyard

garlicky

What did you like about it?When dealing with customers…A lot of times using sensory words can jog their memory of a cheese they enjoyed

2015 Certified Cheese Professionals

A cheese can fit into many categories at the same time…

2015 Certified Cheese Professionals

A cheese can fit into many categories at the same time…

Certified Cheese ProfessionalsDomain 6-Cheese Types and Categories

EU/UK/CANADIAN- milk types, profile, place of origin

What is PDO/CNAOL? http://www.fromages-aop.com/pdo-cnaol-2/?lang=en

European Commission. “Geographical Indications and Traditional Specialities.” http://ec.europa.eu/agriculture/quality/schemes/index_en.htm

La Confederation Generale des Producteurs de Lait de Brebis et des Industriels de Roquefort Institut National des Appellations d’Origine. Roquefort http://www.inao.gouv.fr/public/produits/showTexte.php?ID_TEXTE_CONSOLIDE=791

Stilton Cheesemaker’s Association. http://www.stiltoncheese.com

Institut National de l’origine et de la qualite. http://www.inao.gouv.fr/publivc/home.php?pageFromIndex=produits/index.php~mnu=145

Certified Cheese ProfessionalsDomain 6-Cheese Types and Categories

Review Questions!1. Stilton fits all of the following categories except…

A. PDO status

B. Unpasteurized

C. Blue

D. Natural rind

Certified Cheese ProfessionalsDomain 6-Cheese Types and Categories

1. Stilton fits all of the following categories except…

A. PDO status

B. Unpasteurized

C. Blue

D. Natural rind

2015 Certified Cheese ProfessionalsDomain 6-Cheese Types and Categories

2. PDO stands for…

A. Proper Designation of Origin

B. Protected Domestic Origin

C. Proper Designation of Organization

D. Protected Designation of Origin

2015 Certified Cheese ProfessionalsDomain 6-Cheese Types and Categories

2. PDO stands for…

A. Proper Designation of Origin

B. Protected Domestic Origin

C. Proper Designation of Organization

D. Protected Designation of Origin

Certified Cheese ProfessionalsDomain 6-Cheese Types and Categories

3. Which of these cheeses is in the cooked-pressed category?

A. ComteB. GruyereC. Montgomery’s CheddarD. Gouda

Certified Cheese ProfessionalsDomain 6-Cheese Types and Categories

3. Which of these cheeses is in the cooked-pressed category?

A. ComteB. GruyereC. Montgomery’s CheddarD. Gouda

2015 Certified Cheese ProfessionalsDomain 6-Cheese Types and Categories

4. What type of cow is this?

A. JerseyB. MontbeliardeC. Milking ShorthornD. Brown SwissE. Lacaune

2015 Certified Cheese ProfessionalsDomain 6-Cheese Types and Categories

4. What type of cow is this?

A. JerseyB. MontbeliardeC. Milking ShorthornD. Brown SwissE. Lacaune

2015 Certified Cheese ProfessionalsDomain 6-Cheese Types and Categories

5. Which of these cheeses have PDO status?A. Pont L’EvequeB. Gorgonzola PicanteC. Asiago D’AllevoD. PiaveE. Comte

2015 Certified Cheese ProfessionalsDomain 6-Cheese Types and Categories

5. Which of these cheeses have PDO status?A. Pont L’EvequeB. Gorgonzola PicanteC. Asiago D’AllevoD. PiaveE. Comte