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Garde Manger Cheese
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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
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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
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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
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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
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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
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Cheese Making Shaping Ripening Shape & drain
Aging or curing 30 days to several years In leaves, wax, ashes or no rind at all
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Cheese Classifications
Soft Soft ripened Rind-ripened Semi-soft Blue-veined Hard Very hard Pasta filata
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Care & storage Making Living food – sanitation Trim mold
Room temp Yes or no? Making Nonreactive materials Sanitized
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