3. We already learned that milk has two main parts…the liquid and the solids. There are other names for these two parts: As milk separates into the two parts, we call it “curdling” or “clabbering”. WHEY is the correct name for the liquid. CURDS is the correct name for the solids. Curdling happens naturally as the milk sours, but it is done intentionally as the first step in making cheese.

4. The origin of the milk is the first step in determining the flavor and consistency of the cheese. Although most cheese is made from cow’s milk, sheep and goat’s milk are also used.

5. 1. The enzyme rennin is obtained from the stomach of young calves. Added to milk in liquid or tablet form, it causes the milk protein (casein) to clabber. 2. The clabbered milk is cut with a knife into cubes. 3. The whey is drained off from the curds, which are then cut into pieces. 4. The soft, moist curds are ready for finishing steps.

6. In all actuality, it was probably cottage cheese! After the curd is drained and crumbled, the whey is replaced by cream. After cooking for a period of time, the product is packaged and sold in both large and small curd varieties.

7. soft curds are reconstituted with cream and made into cottage cheese most curd is drained even more and pressed under weights. This pressure forms the cheese into a variety of shapes. The chunks of cheese are wrapped in cloth OR sealed in clear or colored wax to keep out air and prevent the cheese from drying out. Hard cheese must age, from 60 days to several years. During this curing process, the tough, rubbery texture of green cheese develops into the tender, waxy body of the fully-ripened cheese. The familiar gouda cheese…always coated in a bright, red wax.

8. Glossary of Cheese Terms Aged: Generally describes a cheese that has been cured longer than six months. Aged cheeses are characterized as having more pronounced and fuller, sometimes sharper flavors than medium- aged or current-aged cheeses. Curing: The method, conditions and treatment from manufacturing to market, such as temperature, humidity and sanitation, that assist in giving the final cheese product the distinction of its variety. Sometimes used synonymously with aging and ripening. See Aging and Ripening. Ripening: The chemical and physical alteration of cheese during the curing process. See Aging and Curing. http://www.eatwisconsincheese.com/Wisconsin-Cheese/glossary?fc=R

10. Examples are: Parmesan and Romano

11. Examples are: Cheddar, Gouda, Edam, Asiago, Provolone, Colby and Swiss

12. Examples are: Mozzarella, Brick, American (a refined cheese)

13. Softer than semi-hard cheese but firmer than soft cheese Feta Roquefort Chèvre Monterey Jack Blue.

14. Unlike the hard cheeses, you can’t and don’t pick them up with your fingers. Some can be eaten with a spoon, such as cottage cheese. (Popular with dieters) Some are spread with a knife, such as Cream Cheese and Neufchatel Cream cheese is often used in cheesecakes. Neufchatel with pimentos. Ricotta is an Italian cheese made from the whey

15. Brie and Camembert are French cheeses. Limburger: shockingly odorous cheese which originates in Belgium Curd Cheese: the actual cheese before it is aged and cured Fresh Mozzarella: softer and less processed than commercial packaged variety

18. Cheese Ripening I. Natural cheese A. Unripened cheese 1. Made by coagulating milk proteins (casein) with acid 2. Cream cheese, cottage cheese and Neufchatel (light cream cheese)

19. Cheese B.Ripened Cheese: Made by coagulating milk proteins with enzymes (rennent) and culture acids 1.Aged by bacteria: Cheddar, Swiss, Colby, Brick, Parmesan 2.Aged by mold: Blue, Roquefort, Camembert, Brie

20. During the curing process, gas- producing bacteria has been introduced, and forms bubbles within the curd. This adds distinctive flavor and appearance.

21. Blue, Roquefort, stilton, and gorgonzola are cheeses that get their distinctive flavor from mold. In fact, you don’t have to throw any moldy cheese away. Mold will change the flavor of the cheese, but is edible or can be trimmed away. The remaining cheese will not harm you. This is not true of some molds on other foods.

23. Natural cheeses are made by the traditional methods. Processed cheese is natural cheese that has been ground, mixed, and pasteurized –Emulsifiers are added to processed cheese to prevent the separation of fat, producing desirable slicing and melting qualities in the final product. http://www.ehow.com/facts_5964727_difference- cheese-food-regular-cheese.html

24. One gallon of milk yields only about one pound of cheese, and the process of making cheese is labor intensive. It is common practice in a delicatessen (deli) to offer the customers a small, free sample. You can make sure you like a cheese before you buy it! Just ask. Cheese is not only expensive, it’s loaded in nutrients! (healthy fats, protein, vitamin A, calcium and other minerals). Cheese is also considered a protein food and often eaten by lacto- vegetarians as a protein source.

25. LET’S GET READY FOR TASTING CHEESES!!!

26. Swiss Cheese RIPENED Appearance: Creamy white, holes Texture: Hard Flavor: nut-like

27. Feta RIPENED Appearance: White, crumbly Texture: Semi-hard Flavor: Salty, “pickled”

28. Parmesan Appearance: Creamy white, granular Texture: Very hard Flavor: Robust, sharp

29. Cheddar RIPENED Appearance: White to orange Texture: Hard Flavor: mild to sharp

30. Muenster RIPENED Appearance: Orange exterior/ white interior Texture: Semi-soft Flavor: mild

31. Monterey Jack RIPENED Appearance: Creamy white, tiny cracks Texture: Semi-soft Flavor: very mild, pepper often added

32. Gouda and Edam RIPENED Appearance: Creamy yellow with red wax coating Texture: Semi-hard Flavor: mild, nut-like http://www.diffen.com/difference/Edam_Cheese_vs_Gouda_Cheese

33. Brie RIPENED Appearance: White, edible crust with creamy yellow interior Texture: Soft Flavor: Mild to pungent (earthy, moldy)

34. Ricotta UNRIPENED Appearance: Moist, white Texture: soft, fresh Flavor: mild, sweet

35. Cottage Cheese UNRIPENED Appearance: Moist, small or large curd, may be creamed Texture: Soft Flavor: Bland, flavorings may be added

36. Cream Cheese UNRIPENED Appearance: Smooth, spreadable, white Texture: Soft Flavor: Mild, slightly acidic, flavoring may be added

37. Mozzarella RIPENED Appearance: Creamy white, plastic-like Texture: Semi-soft Flavor: mild

38. Chèvre UNRIPENED Appearance: white, crumbly Texture: soft, semi-soft Flavor: goaty, earthy, sharp

39. Provolone RIPENED Appearance: Creamy, golden yellow Texture: Hard, plastic-like Flavor: Bland to sharp, sometimes smoked

40. Resources: National Dairy Council’s “Cheese” document; http://visual.ly/16-flavors- cheese-flavor-traits-related- cheeseshttp://visual.ly/16-flavors- cheese-flavor-traits-related- cheeses ;