1. Cheese A fermented dairy food © PDST Home Economics

2. Classification HardSemi- Hard SoftExternal mould Internal mould CheddarEdamMozzarellaBrieStilton ParmesanGoudaFetaCamembertCashel Blue

3. % Composition of Cheddar Protein26% Fat33% CarbohydratesO% VitaminsA, B 2 Minerals4% Calcium Water37%

4. Production Pasteurise milk Add bacteria starter, changes lactose into lactic acid Warm to 30 o C, add rennet, turn into curds and whey Cut curd, remove whey Heat curd to shrink them and to squeeze out more whey Add salt (2%) to flavour and preserve

5. Curds put into moulds and pressed for different lengths of time depending on how hard the cheese is to be Removed from moulds and stored at 10 o C to ripen for 4 months or more… Enzymes and bacteria and sometimes moulds give flavour, smell & texture Graded and Packed Production

6. Nutritive Value Protein: 14-26%, HBV, casein Fat: 4-33%, saturated, most cheese high in fat, hard to digest. Carbohydrate: 0% all lactose change to lactic acid Vitamins: A (retinol) & carotene (eyes, skin, membranes & growth). Vitamin B2 for energy release Minerals: 1.5 - 4% calcium for bones & teeth Water: 37 - 79%

7. Dietetic Value Rich in protein, calcium and vitamin A for growth therefore good for children, teenagers & pregnant women. Versatile Cheap protein food and no waste - good for people on low income Needs no cooking so quick to prepare & saves energy High in saturated fat, avoided by those on low cholesterol diets High in fat, avoided by those on low calorie diets Hard to digest so needs to be grated melted or served with mustard to those with digestion problems

8. Effects of Heat Fat melts Protein coagulates then becomes tough and hard to digest Micro-organisms killed Browns Easy to overcook so add to dishes at end of cooking

9. Uses of Cheese Uses Cheese Sauce Filling e.g. Quiche, omelette, baked potato Topping e.g. vegrtable au gratin, macaroni cheese, bolognese, lasagne, pizza Dips & spreads especially cream cheese & cottage cheese Desserts especially cream cheese and marscapone, tiramisu & cheesecake Packed lunches - sandwiches etc. Snacks on toast or crackers

10. Buying & Storing Cheese When buying fresh from a block buy just enough for a few days Packed cheese: check best before date and the seal Wrap in plastic or tinfoil or keep in plastic box Store in fridge Hard cheese can be grated and kept in jar in fridge for melting as topping Soft cheese should be eaten within 1-2 days of opening Take out of fridge 30 minutes before using