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