1. Chapter 17: Dairy Products II
Mrs. Karen Swope
Food and Fitness
Columbian High School

2. CHEESE What kinds of milk are used in cheese making?
Cows, goats, ewes, water buffalo, reindeer, and others.

3. How is cheese made? The milk is coagulated. Rennet is added.
The milk solids (curds) are separated from the liquid (whey).
The curds are pressed.
The cheese is aged.

4. Kinds of cheese: UNRIPENED
They are ready for marketing as soon as the whey has been removed.
They are not aged.
They are mild in flavor.
Example: cottage cheese

5. Kinds of cheese: UNRIPENED
Unripened cheeses are white or very pale in color.
They are very perishable.
Can be eaten plain or used in recipes.
Examples: cream cheese, farmer’s cheese, ricotta

6. Kinds of cheese: RIPENED
Controlled amounts of bacteria, mold, yeast, or enzymes are used to ripen (age) cheese.
Examples: cheddar, Swiss, mozzarella

7. Kinds of cheese: RIPENED
Ripening the cheese develops distinct flavors, textures, and sometimes color.
Cheeses are aged from 2 wks to 2 years.
Examples: Blue, Colby, Edam, Gouda

8. Kinds of cheese: Process
Process cheese is a blend of ripened and unripened cheeses.
It is smooth and creamy
Examples: Velveeta, individually wrapped cheese slices.

9. Cooking with Cheese
Cheese is a high protein food, too high of heat will over coagulate the protein causing it to be tough and rubbery.
Cheese that is shredded or cubed will melt and blend more easily.
Process cheese will melt and blend more easily because of the emulsifiers in them.

10. Cooking with Cheese
To avoid scorching, use medium low heat or a double boiler.
Cheese can be microwaved. Use a lower setting and careful timing.
Over microwaved cheese can turn hard, oils will separate out, and it can burn.
Some cheeses melt better than others.
Hard textured cheeses don’t melt well.

11. Many Kinds of Cheese