fromage (cheese)
TRANSCRIPT
FROMAGE
(CHEESE)The word cheese comes from Latin
caseus"to ferment, become sour".
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep.
About the CHEESE
Cheese can mainly be classified in four ways: 1. Hard cheese- parmesan, derby 2. Semi hard cheese- cheddar, edam 3. Soft/ cream cheese- brie, feta 4. Blue veined cheese- gorgonzola, stilton
Note-Accompaniment: brown bread, cream cracker biscuit, celery sticks, water cress, radish etc.
Classification of CHEESE
Swiss 37.1 26.9 27.8 5.4Feta 55.2 14.2 21.3 4.1Cheddar 36.8 24.9 33.1 1.3Mozarella 50 22.2 22.4 2.2Cottage 80 11.1 4.3 3.4
Nutrient value
MacroNutrients (grams) of common cheeses per 100gm
Cheese Water Protein Fat Carbs
Beal pease cheese or brick
cheese
Brie cheese or cheddar
cheese
Edam or feta cheese
Glusestor or gouda
cheese
Roquefort or stilton
cheese
Limburger or parmesan
cheese
Characterstics of
cheese
Thank you.