cheese - bvhm - semester ii

8/6/2019 Cheese - BVHM - Semester II

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Cheese :: Food and Beverage Service :: Semester II :: FYCT/ FYBSc.

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:: Cheese

Cheese is a healthy and tasty food made from milk. It has been eaten around the world in various forms aslong as civilization had access to milk. The first cheese was probably made 4000 years ago by nomadic tribesin Asia. Though cheese is mostly made of cows milk, it can be made of ewes, buffaloes, goats, reindeer,

jennies, yak, mares, horses or camels milk.

M anufacture of cheese

There are 5 stages in the manufacturing process.

1. Processing the milk2. Separating the curd3. Treating the curd4. Aging5. Packaging

Processing the milk Milk impurities are removed and then milk is pasteurized. Pasteurization is a process of sterilization by heating. This milk is then pumped into stainless steel vats.

Separating the curd The milk is heated to about 30 36 deg and then a starter culture is introduced whichcontains bacteria that forms acids and turns the milk sour. The milk is stirred by paddles that uniformly blendthe bacteria. Color may also be introduced and blended at this stage. Rennet (a substance from the lining of the stomach of the calves) is then added to curdle the milk. The milk separates into whey and curds. The wheyis then drained from the curds.

Treating the curd The curd is then cut into pieces and put in moulds for pressing. The moulds are pressedranging from a few hours to a few days based on the type of cheese. After pressing the cheese is removedfrom the moulds and then left to dry and mature during which a rind begins to form. Sometimes, to prevent therind from forming the cheese is sealed in plastic wraps immediately.

Aging This process is also called curing. It gives cheese its flavor and texture. Cheese is aged in specialchambers or warehouses under controlled temperature and humidity. The longer the curing time the sharper isthe flavor of the cheese.

Packaging The cheese is packaged in a variety of shapes and sizes for wholesale or domestic consumption.Some are sliced and sealed whereas others are sold whole in the shape of blocks, wedges, globes or wheels.


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Classification of cheeses

Cheeses can be divided into 4 categories.

Hard Semi Soft Soft/ Cream Blue

Ch eddar C aerp hilly (U.K) Br i e (France) Dorset B lue

Ch es hi re Pont Leveq ue (France) C amembert (France) St il tonLancas hi re Port Sa lut (France) C arre de Lest (France) (U.K)Derb y Dem i Se l (France)Db l Gl oucester Dan i s h BlueWens l e y da l e (Denmark)(U.K.)

Gorgonzo l aEdam (Ho ll and) (Ita ly )Go uda (Ho ll and)Emmenta l (Sw i ss) Roq uefort

Gr uy ere (Sw i ss) (France)Parmesan (Ita ly )

Emmental Caerpphilly Camembert Gorgonzola Gouda Port Salut Brie Roquefort Cheshire

Cheddar Nutty flavor, creamy in color Cheshire mellow textured cheeseLancashire creamy white in color and mild in flavor when youngDerby honey colored and develops strong flavor as it matures.Double Gloucester honey colored and nutty in flavor Wensleydale soft flaky texture with a honeyed aftertaste.Edam pale yellow in color and has a waxy texture


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Gouda It is yellow in color and slightly nutty in flavor.Emmental It is pale yellow in color with large cavities that appear as holes when cut.Gruyere commonly used in kitchens, firm, dry and pale yellow in color.Parmesan commonly used in kitchens, dry and nutty in flavor.

Caerphilly creamy white color with a mild and delicate flavor.

Pont Leveque it has a thin rind and develops a full flavor when ripe.Port Salut It has a hard rind and a full flavor.

Brie made from cows milk and has a mild flavor Camembert small round cheese, pale yellow in color with a thin rind.Carre de Lest It has a mild flavor and softens on ripening.Demi sel made from sour milk, comes wrapped in foil, normally proportioned.

Dorset Blue made from skimmed milk. Straw colored with deep blue veins.Danish Blue made from cows milk and is sold wrapped in foils.

Gorgonzola made of white curd characterized by streaks of blue.Roquefort made from cows and is creamy and crumbly in texture. Matured in caves in and around Roquefort,France.

Cover accompaniments and Service

The cheese course is normally offered towards the end of a meal as an alternative to the sweet course. Thecover to be laid is as follows:

y Side knifey Side platey Sometimes a small sweet fork.

The cover should be laid first and then the accompaniments set on the table as follows.y Cruet Set (salt, pepper and mustard)y Butter in butter dish placed on doily on an under plate with butter knife.y Celery served in celery glass part filled with crushed ice on an under plate.y Radishes (when in season), placed in glass bowl on under plate with teaspoon.y Castor sugar from cream cheeses.y Assorted cheese biscuits (crackers, Ryvita, water biscuits etc.)

The cheeseboard will be presented to the customer containing a varied selection if cheeses in ripe condition

together with sufficient cheese knives for cutting and portioning the different cheeses. Packaging and any rindsnot palatable are removed by the waiter. Recognition and knowledge of all the cheeses on the cheeseboard bythe waiter is very important.


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Figure 1: Process of Manufacturing Cheese

cheese - bvhm - semester ii

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