1. Cheese

2. Nutrients found in cheese
Cheese is particularly high in:
high biological protein
calcium
fat.
It also provides:
vitamins A and D (depending on the season the milk is produced in)
some B group vitamins
phosphorous
zinc.

3. Cheese
How is cheese made?
A starter culture is added to fresh, pasteurised homogenised milk.
Rennet is added.
Curds are formed and cut.
The whey is drained from the curd.
The curd is pressed to remove more whey. The more it is pressed the ‘harder’ the cheese becomes.

4. How is cheese stored after it is made?
Cheese is wrapped and stored for up to 24 months allowing flavour to develop.

5. Cheese
Different cheeses
Cheeses are very different from one another depending on how much whey was removed, whether a flavouring or colourant was added and how long it has been stored for (this affects the age/maturity of the cheese). Generally, the harder the cheese the stronger the flavour. Cheeses that are used within a few weeks of production tend to have a mild flavour and a creamy texture.

6. How and why is cheese used in cooking?
Cheese adds flavours from mild to very strong, from tangy to almost sweet. During cooking cheese becomes an appetising, rich golden colour. Heating cheese melts it and creates a soft, pliable, stringy texture. If overheated, the cheese proteins become burnt and will be bitter and hard.

7. Fresh cheeses and their uses
Type of fresh cheese
Uses
Cottage cheese
Salads
Sandwiches
Jacket potatoes
Fromage Frais
Dips
Cheesecakes
Cream cheese
Cheesecakes
Soups
Jacket potatoes
Sandwiches
Ricotta
Cheesecakes
Filled ravioli
Mozzarella
Pizzas
Salads

8. Soft and semi-hard cheeses and their uses
Type of soft and
semi-hard cheese
Uses
Brie
Cheeseboards
On crackers
Quiches
Camembert
Cheeseboards
Deep fried
Feta
Salads
Soups
St Paulin, Edam, Port Salut
Cheeseboards
What other soft cheeses are there?
Research other dishes where soft cheeses can be used.

9. Examples of hard cheeses include: Cheddar Parmesan Red Leicester
Emmenthal
Jarlsberg
Manchego.
Hard cheeses can be used in most dishes that are cooked (e.g. cottage pie, lasagne and quiche). They can be grated and sprinkled onto the surface of foods or eaten on their own with crackers or bread.

10. Examples of blue cheeses include: Stilton Roquefort Danish Blue
Gorgonzola.
Blue cheeses have very tangy flavours. They can be used in cooked dishes, for example, Stilton and broccoli soup or Roquefort quiche.
Explain how blue cheese is made.

11. Examples of processed cheeses are: Cheese Strings spreadable cheese
cheese slices
cheese triangles.

12. How should cheese be stored?
Cheese must always be stored completely wrapped or in a sealed container and away from strong smelling foods. It should be kept in a fridge at 0 to 4 °C. Soft cheese must have the ‘use by’ date showing. Uncooked cheese tastes better if it is taken out of the fridge 30–60 minutes before it is to be eaten, but be careful to avoid food contamination!