cheese how it’s made and the classifications of cheese
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Cheese
How it’s made and the classifications of cheese
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Cheeses can be classified by:
Country of origin
Ripening method
Fat content or texture
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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
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Cheese Terms
• Curds - solid clusters formed when milk separates into solids and liquids
• Whey - thin, bluish liquid formed when nennin is added to milk
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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
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Types of Cheese
• Two main types– Ripened – Unripened (Fresh)
– Over cooked cheese is tough and rubbery– 1 cup of milk = 1 oz of cheese
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Unripened Cheese
• Cheese that has not aged
• Uses pasteurized milk and has a mild flavor
• Highly perishable
• Ex: Cottage cheese, sour cream
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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
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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
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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
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Cheese Chart
• Use the next few slides to complete the cheese chart on the back of your handout
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Cheese Chart
Ripened Cheese Types include:
Firm
Semi-Soft
Soft
Blue-Veined
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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
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Semisoft
• Melts smoothly
• Includes mild, butter cheese
• Soft, sliceable texture
• Ex: Fontina, Gorgonzola, Gouda, Havarti
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Soft
• Usually has a hard outer crust that is edible
• Thin skin
• Cream centers
• High moisture, very perishable
• Cheese is spreadable
• Ex: Brie, Camembert
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Blue-veined
• Cheese has certain molds added during the aging process
• Blue or green spots of veins of edible mold
• Ex: Blue Cheese, Stilton
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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
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Processed Cheeses
• Made from a combination of other cheeses
• Makes the smoothest cheese sauces
• Ex. American, Cooper Sharp
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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
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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