Cheese

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Cheese
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Objectives

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

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Nutrition

• Naturally high in vitamins, minerals, and protein
• Calcium, Phosphorus, Vitamin A
• Naturally contain cholesterol
• Fat content influences
• Moisture and fat contents are good indicators of
  texture and shelf life

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Natural Cheeses

• Vary according to local preferences and
  traditions
• Produced in the same basic fashion
• Start with mammal milk
• Proteins are coagulated with an enzyme (rennet)
• Separates into curds and whey
• Drain off whey and curds may become fresh cheese
  or ripened

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Soft Cheese

• Thin Skin
• Creamy Center
• Types
• Fresh Soft Cheese
• Ripened Soft Cheese

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Fresh Soft Cheese

• Unripened or Aged
• Cream Cheese
• Used in appetizers and desserts
• Cottage Cheese
• Feta
• Sharp-flavored
• Can be crumbled
• Ricotta
• Sweet flavor, often used in baking

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Ripened Soft Cheese

• High in fat
• Rich flavor
• Creamy when completely ripe
• Surrounded by a rind
• Will not ripen once cut
• Camembert
• Brie
• Serve ripe at room temperature
• Appetizers
• Desserts
• Go well with fruit

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Semisoft Cheeses

• Smooth
• Easy to Slice
• Types
• Buttery Semisoft
• Veined Semisoft

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Buttery Semisoft Cheese

• Texture comes from rind
• Outer surface of the cheese
• Vary in texture, color, and thickness
• Sealed in wax
• Port du Salut
• Havarti
• Form their own rind
• Bel Paese
• Mozzarella

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Veined Semisoft Cheese

• Strong, distinctive flavors and odors
• Veins of mold running through it
• Added during ripening
• Mold provides flavor
• Ripened in cave or rooms that have the same
  moisture and temperature
• Gorgonzola, Roquefort, and Stilton
• Named after the places they were made
• Spread on crackers or crumbled

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Firm Cheese

• Not brittle, hard, or soft
• Some are flaky and some are dense
• Provolone
• Smooth texture, mild flavor
• Aged version can be sharp
• Gouda
• Dutch cheese made from cows milk
• Sold in wheels covered in wax
• Edam
• Dutch cheese made from cows milk
• Slightly, salty taste

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Hard Cheese

• Some made by the process of Cheddaring
• Slabs of cheese are stacked and turned
• The process squeezes out the whey
• Whey-liquid portion of coagulated milk
• Pressed out during cheddaring
• Cheese with holes
• Healthful bacteria that grow inside the cheese
• Bacteria releases gas during the ripening process

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Hard Cheeses Cont.

• Ripening Cheese
• Affect texture and flavor
• Healthful bacteria and mold are at work
• Stored in a temperature- and humidity controlled
  environment
• Can occur from inside or surface
• Extra aging enhances flavor

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Types of Hard Cheese

• Cheddar
• Colby
• Jarlsberg
• Swiss
• Parmesan
• Ramono
• Asiago

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Specialty Cheeses

• Processed
• Combination of ripened and unripened cheese
• Pasteurize with flavorings and emulsifiers and
  poured into molds
• Emulsifier-Additive that allows unmixable liquids
  to combine
• Do not continue to ripen
• Cold-pack
• Made from one or more varieties of cheese
• Finely ground and mixed until it is spreadable
• No heat is used

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Cooking With Cheese

• Must melt
• Ripened and processed cheese melt well
• Low temperature for short time
• Add towards the end of the process

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Serving and Storing

• Ripened cheese should be served room temperature
• 30-60 minutes before serving
• Do not pre-side
• Store in refrigerator, well wrapped
• Loosely wrap soft cheese with wax paper