1. CHEESE Styles and Manufacture

2. Manufacture MAKING CHEESE Stage 1: produce curds from milk, use bacterial starter to adjust pH & rennet to allow casein to clump. Stage 2: concentrate the curds through cutting, cooking, pressing, milling, salting, etc.

4. More Stage 3: ripen through controlled spoilage, chemical breakdown of milk components, each cheese being a product of different byproducts.

6. CHEESE CLASSIFICATIONS fresh: uncooked & unripened, may or may not have had whey drained, molded or scooped. -farmers, cottage, mascarpone soft-ripened/bloomy rind: semisoft, surface is sprayed, ripen from rind inwards. -brie, camembert, triple-cremes

7. More Cheese washed rind: usually orange hued, rubbed/washed with brine, wine, beer or brandy to promote exterior mold, mold is vital to unique and often strong flavors. -epoisses, livarot, taleggio, trappist styles

8. More cheese natural rind: self-formed rinds, no washing or mold applied, dense and long aging process. -stilton, lancashire, cantal, mimolette blue-veined: marbled with bluish-green mold, visible internal mold cultures. -maytag blue, stilton, roquefort, gorgonzola

9. More cheese uncooked, pressed: made from unheated/cooked curds that is pressed to remove all whey, firm texture. -english cheddar, morbier, manchego cooked, pressed: curds are heated and then pressed. -gouda, cheshire, cantal, gruyere, parmigiano-reggiano, emmental