1. Cheese

2. Objectives  Students will be able to distinguish between types of cheeses.

3. Nutrition  Naturally high in vitamins, minerals, and protein  Calcium, Phosphorus, Vitamin A  Naturally contain cholesterol  Fat content influences  Moisture and fat contents are good indicators of texture and shelf life

4. Natural Cheeses  Vary according to local preferences and traditions  Produced in the same basic fashion  Start with mammal milk Proteins are coagulated with an enzyme (rennet) Proteins are coagulated with an enzyme (rennet) Separates into curds and whey Separates into curds and whey Drain off whey and curds may become fresh cheese or ripened Drain off whey and curds may become fresh cheese or ripened

5. Soft Cheese  Thin Skin  Creamy Center  Types Fresh Soft Cheese Fresh Soft Cheese Ripened Soft Cheese Ripened Soft Cheese

6. Fresh Soft Cheese  Unripened or Aged Cream Cheese Cream Cheese Used in appetizers and dessertsUsed in appetizers and desserts Cottage Cheese Cottage Cheese Feta Feta Sharp-flavoredSharp-flavored Can be crumbledCan be crumbled Ricotta Ricotta Sweet flavor, often used in bakingSweet flavor, often used in baking

7. Ripened Soft Cheese  High in fat  Rich flavor  Creamy when completely ripe  Surrounded by a rind  Will not ripen once cut Camembert Camembert Brie Brie Serve ripe at room temperature Serve ripe at room temperature Appetizers Appetizers Desserts Desserts Go well with fruit Go well with fruit

8. Semisoft Cheeses  Smooth  Easy to Slice  Types Buttery Semisoft Buttery Semisoft Veined Semisoft Veined Semisoft

9. Buttery Semisoft Cheese  Texture comes from rind Outer surface of the cheese Outer surface of the cheese Vary in texture, color, and thickness Vary in texture, color, and thickness Sealed in wax Sealed in wax Port du SalutPort du Salut HavartiHavarti Form their own rind Form their own rind Bel PaeseBel Paese MozzarellaMozzarella

10. Veined Semisoft Cheese  Strong, distinctive flavors and odors  Veins of mold running through it  Added during ripening  Mold provides flavor  Ripened in cave or rooms that have the same moisture and temperature Gorgonzola, Roquefort, and Stilton Gorgonzola, Roquefort, and Stilton Named after the places they were made Named after the places they were made Spread on crackers or crumbled Spread on crackers or crumbled

11. Firm Cheese  Not brittle, hard, or soft  Some are flaky and some are dense  Provolone Smooth texture, mild flavor Smooth texture, mild flavor Aged version can be sharp Aged version can be sharp  Gouda Dutch cheese made from cow’s milk Dutch cheese made from cow’s milk Sold in wheels covered in wax Sold in wheels covered in wax  Edam Dutch cheese made from cow’s milk Dutch cheese made from cow’s milk Slightly, salty taste Slightly, salty taste

12. Hard Cheese  Some made by the process of Cheddaring Slabs of cheese are stacked and turned Slabs of cheese are stacked and turned The process squeezes out the whey The process squeezes out the whey Whey-liquid portion of coagulated milkWhey-liquid portion of coagulated milk Pressed out during cheddaring Pressed out during cheddaring  Cheese with holes Healthful bacteria that grow inside the cheese Healthful bacteria that grow inside the cheese Bacteria releases gas during the ripening process Bacteria releases gas during the ripening process

13. Hard Cheeses Cont.  Ripening Cheese  Affect texture and flavor  Healthful bacteria and mold are at work  Stored in a temperature- and humidity controlled environment  Can occur from inside or surface  Extra aging enhances flavor

14. Types of Hard Cheese  Cheddar  Colby  Jarlsberg  Swiss  Parmesan  Ramono  Asiago

15. Specialty Cheeses Processed Combination of ripened and unripened cheese Combination of ripened and unripened cheese Pasteurize with flavorings and emulsifiers and poured into molds Pasteurize with flavorings and emulsifiers and poured into molds Emulsifier-Additive that allows unmixable liquids to combine Emulsifier-Additive that allows unmixable liquids to combine Do not continue to ripen Do not continue to ripen  Cold-pack Made from one or more varieties of cheese Made from one or more varieties of cheese Finely ground and mixed until it is spreadable Finely ground and mixed until it is spreadable No heat is used No heat is used

16. Cooking With Cheese  Must melt  Ripened and processed cheese melt well  Low temperature for short time  Add towards the end of the process

17. Serving and Storing  Ripened cheese should be served room temperature  30-60 minutes before serving  Do not pre-side  Store in refrigerator, well wrapped  Loosely wrap soft cheese with wax paper