Cheese
How it’s made and the classifications of cheese
Cheeses can be classified by:
Country of origin
Ripening method
Fat content or texture
What is it?• Product made from milk
• Milk is acidified, typically with a bacterial culture, then the addition of the enzyme rennet causes coagulation, to give "curds and whey
Cheese Terms
• Curds - solid clusters formed when milk separates into solids and liquids
• Whey - thin, bluish liquid formed when nennin is added to milk
Cheese Terms
• Casein – the main protein found in milk and cheese
• Rennet – curdled milk from the stomach of a calf, used to curdle milk for cheese
Types of Cheese
• Two main types– Ripened – Unripened (Fresh)
– Over cooked cheese is tough and rubbery– 1 cup of milk = 1 oz of cheese
Unripened Cheese
• Cheese that has not aged
• Uses pasteurized milk and has a mild flavor
• Highly perishable
• Ex: Cottage cheese, sour cream
Ripened Cheese
• Has been aged by adding bacteria, mold, yeast, to the curds
• Aging process varies from 2 weeks - 2+ years• These cheeses are separated based on texture
– Firm– Semisoft– Soft– Blue-veined
Processed Cheeses
• Made from a combination of other cheeses
• Melts well, making it easy to cook with
• Makes the smoothest cheese sauces
• Ex. American, Cooper Sharp
Cooking with Cheese
• Cheese must be cooked with care…
Cooking for too long or at too high a temperature will make cheese tough and rubbery
Cut into small pieces or grate before melting
Cook on low heat
Processed cheeses melt easier
Cheddar melts well and is used often
Cheese Chart
• Use the next few slides to complete the cheese chart on the back of your handout
Cheese Chart
Ripened Cheese Types include:
Firm
Semi-Soft
Soft
Blue-Veined
Firm
• Close textured
• Flaky or dense, may have holes
• Carefully aged with a low moisture content
• Hard enough to be grated
• Ex: cheddar, swiss, asiago, parmesan, romano
Semisoft
• Melts smoothly
• Includes mild, butter cheese
• Soft, sliceable texture
• Ex: Fontina, Gorgonzola, Gouda, Havarti
Soft
• Usually has a hard outer crust that is edible
• Thin skin
• Cream centers
• High moisture, very perishable
• Cheese is spreadable
• Ex: Brie, Camembert
Blue-veined
• Cheese has certain molds added during the aging process
• Blue or green spots of veins of edible mold
• Ex: Blue Cheese, Stilton
Cheese Chart
There is only one type of Unripened Cheese
Fresh cheese
- Uncooked and has not been aged
- Mild and creamy
- High moisture content, perishable
- Ex – cream cheese, feta, mozzarella, ricotta
Processed Cheeses
• Made from a combination of other cheeses
• Makes the smoothest cheese sauces
• Ex. American, Cooper Sharp
Nutrients from Cheese
• Cheese provides the same nutrients as milk and other dairy products. These include…
• Protein, Vitamin A, Riboflavin, calcium, phosphorus, magnesium and Vitamin B12
Purchasing Dairy Products
• Look for fat amount, container size and product type
• Larger containers are typically a better buy
• Rich foods are typically more expensive
• Added ingredients such as flavors, fruit and sugar cost more
• Check the sell-by-date, don’t buy more than you can use and make sure packages are tightly sealed