1. How it’s made and the classifications of cheese

2. Cheeses can be classified by:
Country of origin
Ripening method
Fat content or texture

3. What is it? Product made from milk
Milk is acidified, typically with a bacterial culture, then the addition of the enzyme rennet causes coagulation, to give "curds and whey

4. Cheese Terms
Curds - solid clusters formed when milk separates into solids and liquids
Whey - thin, bluish liquid formed when nennin is added to milk

5. Cheese Terms Casein – the main protein found in milk and cheese
Rennet – curdled milk from the stomach of a calf, used to curdle milk for cheese

6. Types of Cheese Two main types Ripened Unripened (Fresh)
Over cooked cheese is tough and rubbery
1 cup of milk = 1 oz of cheese

7. Unripened Cheese Cheese that has not aged
Uses pasteurized milk and has a mild flavor
Highly perishable
Ex: Cottage cheese, sour cream

8. Ripened Cheese
Has been aged by adding bacteria, mold, yeast, to the curds
Aging process varies from 2 weeks - 2+ years
These cheeses are separated based on texture
Firm
Semisoft
Soft
Blue-veined

9. Processed Cheeses Made from a combination of other cheeses
Melts well, making it easy to cook with
Makes the smoothest cheese sauces
Ex. American, Cooper Sharp

10. Cooking with Cheese Cheese must be cooked with care…
Cooking for too long or at too high a temperature will make cheese tough and rubbery
Cut into small pieces or grate before melting
Cook on low heat
Processed cheeses melt easier
Cheddar melts well and is used often

11. Cheese Chart
Use the next few slides to complete the cheese chart on the back of your handout

12. Cheese Chart Ripened Cheese Types include: Firm Semi-Soft Soft
Blue-Veined

13. Firm Close textured Flaky or dense, may have holes
Carefully aged with a low moisture content
Hard enough to be grated
Ex: cheddar, swiss, asiago, parmesan, romano

14. Semisoft Melts smoothly Includes mild, butter cheese
Soft, sliceable texture
Ex: Fontina, Gorgonzola, Gouda, Havarti

15. Soft Usually has a hard outer crust that is edible Thin skin
Cream centers
High moisture, very perishable
Cheese is spreadable
Ex: Brie, Camembert

16. Blue-veined Cheese has certain molds added during the aging process
Blue or green spots of veins of edible mold
Ex: Blue Cheese, Stilton

17. Cheese Chart There is only one type of Unripened Cheese Fresh cheese
Uncooked and has not been aged
Mild and creamy
High moisture content, perishable
Ex – cream cheese, feta, mozzarella, ricotta

18. Processed Cheeses Made from a combination of other cheeses
Makes the smoothest cheese sauces
Ex. American, Cooper Sharp

19. Nutrients from Cheese
Cheese provides the same nutrients as milk and other dairy products. These include…
Protein, Vitamin A, Riboflavin, calcium, phosphorus, magnesium and Vitamin B12

20. Purchasing Dairy Products
Look for fat amount, container size and product type
Larger containers are typically a better buy
Rich foods are typically more expensive
Added ingredients such as flavors, fruit and sugar cost more
Check the sell-by-date, don’t buy more than you can use and make sure packages are tightly sealed