1. Garde Manger
Cheese

2. Cheese Making Done by religious & monks
Mid 1800’s grew out of homes to more commercial
Basic kinds
Fresh -Blue cheese
Rind ripened -Pasta filata
Semi-soft -Hard or very hard

3. Cheese Making Cheese – food product made from pressed curd of milk
Bacteria changes it
Natural vs. processed cheese
Sheep's, goats, & cows milk used
Process
Acidification & coagulation of milk
Salting
Cutting & draining curds

4. Cheese Making Process Artisan cheese & dairy's in US Shaping Ripening
1851 first to US in Rome NY
Colby – American cheese
billion # cheese produced
Artisan – hand made, no mechanization
Kind of sustainable concept

5. Cheese Making Milk Acidification of milk Condition of Soured
Pasteurization, time of day collected, animals, mix of milks & others.
Safety
Acidification of milk
Soured
Heated & add acid or organism that promotes lactic acid

6. Cheese Making Acidification of milk Curdling
This releases the whey
Curdling
Form curds
Rennet – gives cheese desired flavor
Separating the curds & whey
Salting
Controls taste & fermentation

7. Cheese Making Shaping Ripening Shape & drain
Aging or curing 30 days to several years
In leaves, wax, ashes or no rind at all

8. Cheese Classifications
Soft
Soft ripened
Rind-ripened
Semi-soft
Blue-veined
Hard
Very hard
Pasta filata

9. Care & storage Making Living food – sanitation Trim mold
Room temp Yes or no?
Making
Nonreactive materials
Sanitized