Cheese

Define ‘cheese’ Explore it uses and what occurs when cooking. Discuss the buying and care guidelines for cheese.

Classify cheeses

State the stages in in the manufacturing process

State the nutritive value of cheese

It is a food consisting of the coagulated, compressed and usually ripened curd of milk separated from whey.

It is seasoned and aged.

Usually made from cow’s milk but can also be made from goat’s, sheep’s or water buffalo’s milk.

Produced in a wide range of flavors, textures and forms by the coagulation of the milk protein casein.

Milk is pasteurised, then a culture (harmless bacteria) is added.

The milk is warmed and rennet is added to clot milk.

It separates into curds (solid) and whey (liquid).

Curds are chopped, pressed and salted; whey is drained away.

The curds are put into moulds and pressed again- lightly for soft cheeses, firmly for hard cheeses.

The cheese is left to mature for 3-12 months.

Protein

Fat

Vitamins A and B

Minerals- calcium, phosphorus

Water

Did you know? Since cheese does not contain carbohydrates, it should be eaten with a carbohydrate food.

The designation refers to the amount of moisture in the cheese, which directly affects its texture. 

Soft- cottage cheese, cream cheese, ricotta, brie, bleu, Roquefort, mozzarella, muenster 

Semi-soft-  american, colby, co-jack

Semi-hard- cheddar, provolone, Gouda, Jarlsberg 

Hard-Parmesan, Romano, asiago, Swiss, Gruyere

Can be made from nuts like cashews, sesame seeds, sunflower seeds, soy, tapioca starch, potato starches, or coconut oil

Blend of gums, protein, solids, and fats" are added to curds to create the mouthfeel and melt of dairy cheese

Proprietary enzymes and cultures can be used

Nutritional yeast

Fiber

VitaminC

B vitamins

Magnesium

Probiotics

In snacks-sandwiches and packed lunches

In salads- grated or sliced

In main meals- quiche, pizza, macaroni pie

In sauces- broccoli au gratin, on fish

In salad dressings blue cheese dressing

As a garnish- grated over soup

In desserts- cheesecake, tiramisu

It should be cooked at low temperature.

Too much heat can cause cheese to become stringy, rubbery and tasteless.

Old pieces can be used as flavouring in soups, sauces or omelettes.

To increase digestibility it can cubed, grated, sliced or grilled on foods.

Protein coagulates

It is a perishable food therefore should be: Packaged and sealed with no breakage.

Bought in small amounts if not frequently used.

Wrapped loosely in greaseproof paper/ plastic, then wrapped in aluminium foil.

Stored in the refrigerator, e.g. in the door.

Removed from refrigerator half an hour before use; flavour is better at room temperature.

If the flavour is very strong, put in an airtight container.

If hard cheese becomes too dry, wrap it in a clean cloth dampened with vinegar or water.

If mould appears on the surface, scrape off or cutback one inch from mould before using. Mould on cheese is not harmful, just unsightly.