CHEESE

1. Cheese
Introduction
Processing of Cheese
Types of Cheese
Classification of Cheese
Curing of Cheese
Uses of Cheese

The students will be able to:

Define cheese.

List down the composition of cheese making.

Draw the flow chart of making cheese.

List down various cheese as per classifications.

List down the curing process of cheese.

List down various technical terms associated with cheese

making

List down various milk sources of making cheese with

corresponding name of the cheese.

Know and justify the cooking technique associated with

cheese.

List the famous cheese from different countries with their

specialities.

Ancestors probably discovered cheese when they first used animal stomachs to carry
milk. An enzyme in the stomachs called rennet would have caused the milk to curdle and
separate into cheese and a watery liquid called whey.
People have been tinkering with that basic recipe ever since then, and there are now
hundreds of different kinds of cheeses. Cheese-makers impart different flavors and
textures into their cheeses by using different milks, adding various bacteria and molds,
aging for different lengths of time, and so forth.
Archaeologists have discovered that as far back as 6000 BC cheese had been made from
cow's and goat's milk and stored in tall jars. Egyptian tomb murals of 2000 BC show
butter and cheese being made, and other murals which show milk being stored in skin
bags suspended from poles demonstrate a knowledge of dairy husbandry at that time.
It is likely that nomadic tribes of Central Asia found animal skin bags a useful way to
carry milk on animal backs when on the move. Fermentation of the milk sugars would
cause the milk to curdle and the swaying motion would break up the curd to provide a
refreshing whey drink. The curds would then be removed, drained and lightly salted to
provide a tasty and nourishing high protein food, i.e. a welcome supplement to meat
protein.
Cheese making, thus, gradually evolved from two main streams. The first was the liquid
fermented milks such as yogurt, koumiss and kefir. The second through allowing the milk
to acidify to form curds and whey. Whey could then be drained either through perforated
earthenware bowls or through woven reed baskets or similar material.
Roman Cheese making
Learning these techniques, the Romans with their characteristic efficiency were quick to develop
cheese making to a fine art. Written evidence shows clearly how far the Romans had changed the
art of cheese making
With the collapse of the Roman Empire around AD 410, cheese making spread slowly via the
Mediterranean seas to Southern and Central Europe. The river valleys provided easy access and
methods adopted for production were adapted to suit the different terrain and climatic conditions.
Cheese makers in remote mountainous areas naturally used the milk of goats and sheep.
In the fertile lowlands of Europe dairy husbandry developed at a faster pace and cheese making
from cows' milk became the norm. Hence, the particular development of cheeses such as Edam
and Gouda in the Netherlands.
The Development of Some Cheese Varieties with the Date
First Recorded Cheese Variety
Gorgonzola

Year(AD)
879

Roquefort
Grana
Cheddar
Parmesan
Gouda

1070
1200
1500
1579
1697

Gloucester
Stilton

1697
1785

By the beginning of the 18th century, developments such as the iron plough, threshing machine
and underground tile drainage were to change forever the farming landscape, especially in the
south and west of Scotland. Individual farm holdings progressively enclosed the land, crop
rotation was practiced, a start was made on the selective breeding of cattle from which was to
develop the Ayrshire cow.

WHAT IS CHEESE ?
Cheese is the curd of or the fresh or matured product obtained by enzyme activity and
subsequent separation of whey by drainage, after coagulation of milk, cream, partly
skimmed milk, butter milk or a combination of these bases.
The present word cheese is derived from the old English word "Cese" and "Chiese" from
the Latin "Caseus". The equivalent words in German" Kase", and French "Fromage", in
Spain it is called "Queso", and in Italy "Fromaggio"
The ingredients used for the manufacture of cheese making are Milk, starter, colour,
added chemicals, coagulates, salt.
COMPONENTS OF CHEESE MAKING
Milk - The various cheese of the world first owe their character and taste to the type of
milk used - double cream, toned, or skimmed milk. The character also greatly depends on
the what animal the milk came from - cow, goat, ewe, or water buffalo.
Milk as Basic Material
Milks from different species of mammals have been used for the manufacture of cheese
Chemical Composition (%) of Milks of Selected Species of Mammals.
Animal
Fat
Protein
Milk Sugar
Minerals
-------------------------------------------------------------------

Cow

3.8

3.0

4.8

0.75

Goat

6.0

3.3

4.6

0.84

Sheep

9.0

4.6

4.7

1.00

Buffalo 6.0
3.8
4.5
0.75
------------------------------------------------As a result, variations in the quality of cheese do occur, depending on the type of milk
used. For example, milk containing high total solids (sheep) increases cheese yields, and
conversely, milk high in fat produces softer cheese, but improves the mouth-feel of the
product. Thus, the cheesemaking process has to be modified in relation to the type of
milk used.
Fat
The fat in the milk helps to produce flavour, aroma and body in mature cheese. Cheese
made from skimmed milk is hard in body and texture, and lacks flavour. However, only a
small amount of fat (as low as 1%) can produce a background flavour, and today's makers
exploit this with their 'low-fat cheese' for which there is a growing demand.
Protein
Protein exists in two forms in milk as a suspension/colloidal (casein) and in a soluble
form (whey proteins). As long as the milk remains sweet, the structure of the first protein
is unaffected and the milk remains totally fluid. However, if the milk acidifies (i.e. goes
sour) without the presence of coagulating enzymes the structure changes quite suddenly,
and a fragile curd is formed that collapses with the slightest agitation into tiny fragments.
A typical example is the fine mass we see when milk sours naturally. By adding rennet, at
just the right time before the milk would go completely sour, the structure of the casein is
changed radically to form a solid curd called para-casein. This can then be cut with
knives and saved to be collected as grains of curd for subsequent processing.
The second fraction of protein is called albumen. This as described above passes out with
the whey and is usually lost, though it can be recovered by specialised and expensive
filtration methods. When hot milk is allowed to stand still for any time, whey proteins
appear as a 'skin' on the surface.
Enzymes
In milk different enzymes may arise from the cow herself. In this case, these enzymes,
which occur naturally in the milk or which are sometimes supplied by the indigenous
bacteria in the milk and the added starter culture, can change the milk fats and proteins in
the process of ripening the cheese to produce the delicate flavours and aromas.

Vitamins
Milk fat holds the fat soluble vitamins (A, D, E and K) and the water soluble vitamins
are the B complex and C which are in the whey. They also play an important part in
encouraging bacteria to grow in the cheese ripening process.
Lactose
This is the main sugar in the milk. It provides the energy source for the starter cultures to
produce lactic acid, and so helps to modify the milk for cheese making. About 10% of the
lactose is used by the starter bacteria to make lactic acid, and the rest is drawn off with
the whey.
Minerals
Those substances are present in milk and consist of metallic components (sodium,
potassium, calcium, magnesium, manganese, iron, copper) and non-metallic elements
such as sulphur, chlorine, phosphorous.
Calcium is probably the most important mineral for the coagulation of milk, and together
with the protein is an excellent source of food
Starter
If left in a warm place, milk will sour by itself. This souring is due to the action of
bacteria on the milk sugar, lactose, and its conversion to lactic acid or sour milk. To speed
up the process of souring and to prevent the milk from becoming bitter and unpleasantly
sour, a little warm sour milk from the previous days milk is added to this batch. This
speeds up or starts the process of coagulation, and is known as the starter or starter
culture. In the case of pasteurized milk, all bacteria is killed, and hence the starter
consists of a combination of cultures grown in the lab.
Rennet
Although the starter culture speeds up the process of souring milk, and would eventually
cause it to curdle, it produces quite a sharp, acidic taste. The use of rennet, which is an
enzyme from the inner lining of young hoofed animals like lambs and calves,
significantly improves the product. Rennet also helps break down the curd into a smooth,
even consistency, contributing to the texture and flavor.
Salt
By this term we the common salt used at home for cooking and seasoning food. Four
main methods are used depending on the type of cheese that is being made.
HISTORY OF RENNET

As discussed earlier the first cheese was produced by accident when the ancients stored
milk in a bag made from the stomach of a young goat, sheep or cow. They found that the
milk would curdle in the stomach, yielding curds (solid chunks) and whey (the liquid
portion).
At some point, someone discovered that the most active portion of the stomach which
caused this curdling was the last stomach of the four chambered stomach of a ruminant
animal (in sequence: rumen, reticulum, omasum and abomasum.) In particular, the
abomasum from a suckling kid or calf was especially active. They dried the abomasum,
cut it into strips, and would add a piece to milk in order to turn it into curds. At some
point, the Germans began calling this material rennen; to cause to coagulate (or to run
together.)
MODERN RENNET:
Modern rennet may be produced the old fashioned way (from abomasums), from various
"vegetable" rennets (purified secretions of various bacteria), or by the
products of genetically engineered bacteria.
JUNKET RENNET TABLETS:
Junket Rennet tablets because they are readily available and inexpensive. They are easily
measured out (1 tablet will coagulate 5 gallons of inoculated milk) are stable because
they are in dry tablets
"Junket Rennet Tablets" come in a packages of 8 (6.5 g) or 12
USE OF JUNKET TABLETS:
They come packaged sealed in foil. One tablet will clabber 5 gallons of inoculated milk.
To use it, you dissolve the tablet in a small amount of water
(1 tablet in 1/4 cup fresh clean water).
The solution will be slightly cloudy. Look for undissolved chunks at the bottom of the
glass. The dissolved rennet is then stirred into the inoculated milk.
TYPES OF CHEESE
The type of cheese produced by the cheese maker depends on the amount of moisture he
wishes to eliminate and the size of the cheese. The amount of moisture in the cheese will
also determine what kind of rind or mould will grow on the cheese.
1. Fresh Cheeses
Fresh cheeses are usually made by setting the curd with starter and rennet and are high in
moisture. The young curd is placed in sacks or perforated containers and drained slowly
without pressure for a few hours so that the curd retains much of the whey. Once
sufficient whey has been drained off, the curds are either mixed or sprinkled with salt.

They are now ready to be eaten. For some cheese, like fromage frais, the rennet is not
added. Such cheese are called lactic cheese. Some fresh cheeses are allowed to mature
and grow either a white or bluish grey mould.
Fresh cheeses are always mild and high in moisture and therefore low in fat. They have a
slightly acidic or lactic taste. Most are used for cooking but some may be wrapped in
leaves or dusted with paprika or fresh herbs for serving as a table cheese.
2 .Soft Cheeses
The curd is ladled gently into perforated moulds and left to drain in an atmosphere of
high humidity so that the curd does not lose too much whey. After a few hours, the
cheeses are turned out of their moulds and left to mature for a few weeks. Their high
moisture content, coupled with high humidity, attracts and encourages the growth of
classic white pencillium mould, which helps to break down the curd and contribute the
flavour and texture of the cheese. The result is a creamy, smooth, interior that looks as
though it is almost ready to run
3. Semi-hard Cheeses
To obtain a firmer cheese, the curd is cut up to release some of the whey before the curd
is placed in the moulds. It is then often lightly pressed to speed up the draining. After a
day or so, the cheese is turned out of its mould and washed in brine. This seals the rind
before the cheese is placed in cellars or ripening rooms where moulds are encouraged to
grow.
The lower moisture content means the fermentation process is slower, producing cheeses
with a round, full bodied, rather than strong flavour. Their taste often seems to be
embodied with the oils and esters of the wild mountain flowers of Europe. When young,
semi-soft cheeses have a firm yet springy, school eraser texture, becoming elastic and
supple.
4. Hard Cheeses
To make a hard cheese, the curd must be cut more finely - from small cubes to rice-sized
pieces. - The smaller the pieces the more whey will be lost from the curd. The curds are
then gently heated in a vat to force out more moisture before the whey is drained out.
Salt is then added to the curd, which now resembles rubbery, lumpy cottage cheese. They
may be cut again before being placed in large, perforated moulds that are frequently

engraved with the unique symbol, logo, pattern or name to identify the finished cheese or
its maker. This is then sealed and left to mature for weeks or even years.
Hard block cheeses are pressed into shape and then matured in special plastic wrap that
allows the cheese to age without the development of either mould or rind. The moisture
that would normally be lost during maturation is also retained.
5. Blue Cheeses
Blue cheeses are neither pressed nor cooked. Most frequently the curd is crumbled,
eliminating much of the whey, then scooped into stainless steel cylindrical moulds, each
with a wooden disc on top. The curd remains in the moulds for one to two weeks and is
churned frequently to let the weight of the curds to press out more of the whey. Once the
cheeses can stand up on their own, they are removed from the moulds, rubbed with salt,
and returned to the cellars.
The blue mould is a strain of pencillium that is added to the milk before the rennet
is added. For the blue mould to grow however, it needs to breathe, and this is aided
by piercing the cheese with rods. The blue then grows along the tunnels and into the
nooks and crannies between the loose curd producing shattered porcelain look that
typifies blue cheese. Most blue cheese are normally wrapped in foil to prevent them
from drying up.
MATCHING WINE AND CHEESE
CHEESE
Fresh Cheese

WINE
Fresh light, crisp white wines like
Sauvignon or Chenin Blanc

Soft cheese

Frascati, Soave or Loire whites

Slightly sweet wine with the mild,
slightly sharp or salty cheeses
Fruity wines with rich, sweet and
creamy cheeses
Sauvignon

Semi-hard Cheese

blanc,

Pinot

Noir,

Chardonnay
Full bodied gusty whites or light,
fruity reds

Chianti
Rioja
Hard Cheese

Merlot
Mild - fruity reds like Merlot
Medium - Cotes du Rhone, Cabernet
Sauvignon
Strong - Shiraz, Cabernet Sauvignon

Blue Cheese

Extra strong - Port or Madeira

Mild - fruity whites or Rose wines
like Vouvray, Chenin Blanc
Piquant - Cotes du Rhone, Shiraz
Roquefort - Sauternes
Stilton - Port

MAKING OF CHEESE
MILK

STARTER BACTERIA
& RANNET

WARM
MOIST CURD
CUT,COOK
DENSE CURD

WHEY

CHEDDAR
(PILE CURDS)
FIBROUS CURD
MILL
CURD GRANULES
SALT

PRESS
WHEY
GREEN CURD

SPECIAL MOULD OR
BACTERIA

RIPEN

RIPE CHEESE

The process of making cheese can be divided into three fundamental steps.The first is the
precipitation of casein into curd. Bacteria that produce lactic acid are infused in to the
warm milk to obtain an adequate acidity for the action of rennet and to crowd out less
desirable organisms.Then , rennet is added , which causes the caseins to aggregate
,trapping fat globules and whey in the protein network.
The second stage is the concentration of curds.Any free whey is drained off.The curds are
cut,pressed,cooked and salted to remove much of the rest.
The final stage is the ripening or ageing of the green curd.It transforms the initially
produced bland and either crumbly or rubbery curds into a smooth substance with a
pronounced and complex flavour.Ripening is mostly a matter of molecular breakdown
caused by the enzymes of microbes , both the original starter bacteria and special
ripening organisms.
One way of classifying the thounds of cheeses that are still made today is by the
characteristic ripening organisms and their location.Blue cheese,for example .are ripened
from within by veins of mould.Brie and Camembert from without by surface
moulds.Another useful consideration is the water content ,which is primarily a function
of the methods used in concentrating the curds.
Preparation of milk
Milk is one of the prime ingredient was making cheese, it is a high protein dairy product
made from the milk of animals like cows, sheep, goat, buffalo, yak etc.
Prior to manufacture process, milk needs to be prepared; this is done by pasteurizing the
milk, homogenizing it and then clarifying it.
Addition of starter
This is done by two methods:
o In sour milk cheese lactic acid bacteria thickens the milk
o In sweet milk cheeses (most cheeses are of this kind), which are also called
rennet cheeses, the cheese maker adds rennet- an enzyme taken from the
stomach of suckling calves to separate solids in the milk from the fluid.
The rennet causes the milk protein to build up and the milk to curdle without the
milk turning sour. In this method all other solid particles like fat, protein and

vitamins get encompassed. Most of the rennet used today in cheese making comes
from the lining of a calfs stomach.
Formation of Coagulum
o Addition of starter leads to coagulation of milk into a thick mass called
young curd and separation of whey.
o When the process is complete the liquid whey is drained off and the solid
mass of curd or coagulated milk protein is used to make cheese. At this stage
this is called as firm curd
Cutting
o Firm curd is cut into smaller pieces by use of knives or chains. The size of
the cut will be dictated by the type and recipe of cheese. In most countries
this process is carried out manually.
o This process is carried out for hard cheeses.
Stirring/ Scalding
o This process is also carried out for hard cheeses. It expels more whey
and shrinks the curd.
o This process also speeds up the bacterial metabolism.
Salting
o Salt is added into the cheese by wet or dry method as per the recipe.
o Brining in some cheeses also leads to longevity in shelf life
Moulding or Vatting and Pressing
o After salting cheese is put in moulds for it to acquire a particular
shape.
o This can be done in plastic or wooden moulds
o The cheese is pressed which gives it a definite shape.
o In case of blue chesses pressing is not done.
Finishing
o
o
o
o

Cheese is de moulded and a rind or coating is given to the cheese.

This process includes coating, wrapping or bandaging the cheese.
The softer cheeses acquire a natural rind while it matures.
In some cases rind is dried by rubber ash, use of grape must and
wrapping it in leaves.

o Such as Gorgonzola which is coated with plaster of Paris

Ripening/ Maturing
o Mostly the harder cheeses are matured. They are matured in caves. A
hard cheese can take anything from 8 weeks to a year to ripen and
mature.

Holding and storage

o In Europe people normally place the cheese on a stone, cover it with a cover made
of clay and store it in the coolest part of the house.
o All first class hotels normally have a separate refrigerator to store cheese, as the
temperatures normally maintained in the refrigerators are too high.
o Cheeses are both held and stored under refrigeration. Their most significant
limitation is that they tend to dry and harden when exposed to air. This means that
as soon as you cut into a block of cheese you must either use it or you must wrap
it up tightly in a plastic wrap.
o Hard and firm cheeses if wrapped can keep from a week to several months if
refrigerated. Even with the best of care, once a whole cheese has been cut it tends
to dry out, get a sharper flavour, and develop inedible molds around the edges.
o Semi soft and soft cheeses keep for about 1 to 2 weeks, the fresh cheese should
not be kept for more than 1 week.
CHEESE MAKING GLOSSARY
Acid Curd
The custard-like state that milk is brought to when a high level of acidity is created. The
acidity is produced by the activity of starter culture bacteria, and it precipitates the milk
protein into a solid curd.
Acidity
The amount of acidity (sourness) in the milk. Acidity is an important element in cheese
making and it is produced by cheese starter culture bacteria.
Aging

A step in cheese making in which the cheese is stored at a particular temperature and
relative humidity for a specified amount of time in order to develop its distinct flavor.
Albuminous Protein
Protein in milk which cannot be precipitated out by the addition of rennet. Albuminous
protein remains in the whey and is precipitated by high temperatures to make ricotta.
Annatto
A natural vegetable extract which is used to color cheese.
Bacterial-Ripened Cheese
A cheese upon whose surface bacterial growth is encouraged to develop in order to
produce a distinct flavor. Brick and Limburger are examples of bacterial-ripened cheeses.
Cheese Board
A board measuring 6 inches square and 1 inch thick of maple or birch often used to aid in
the draining of soft cheeses such as Camembert. Larger cheese boards are often used to
hold aging cheeses.
Cheese Mat
A wood reed cheese mat often used to aid in the drainage of soft cheeses such as
Camembert.
Cheese Salt
A coarse flake salt. Salt not iodized is the most desirable type to use in cheese making.
Cheese Starter Culture
A bacterial culture added to milk as the first step in making many cheeses. The bacteria
produced an acid during their life cycle in the milk. There are two categories of starter
culture: mesophilic and thermophilic.
Cheese Wax
A pliable wax with a low melting point which produces an airtight seal which will not
crack. Most hard cheeses are waxed.
Cheesecloth
A coarse to finely woven cotton cloth used to drain curds, Line cheese molds, and
performs a host of other cheese making functions.
Clean Break
The condition of the curd when it is ready for cutting. A finger or thermometer inserted
into the curd at a 45-degree angle will separate the curd firmly and cleanly if the curd has
reached that condition.
Cooking
A step in cheese making during which the cut curd is warmed to expel more whey.
Dairy Thermometer

A thermometer which ranges from 0 degrees F. to 212 degrees F. and can be used to
measure the temperature of milk during cheese making.
Draining
A step in cheesemaking in which the whey is separated from the curd by pouring the pot
of curds and whey into a cheesecloth-lined colander.
Homogenization
A mechanical breaking up of the fat globules in milk so that the cream will no longer rise
in the milk.
Lactic Acid
Acid created in milk during cheesemaking. Cheese starter culture bacteria consume the
milk sugar (lactose) and produce lactic acid as a byproduct.
Lactose
The sugar naturally present in milk. Lactose can constitute up to 5 percent of the total
weight of milk.
Mesophilic Cheese Starter Culture
A blend of lactic acid-producing bacteria which is used to produce cheeses when the
cooking temperature is 102 degrees F. or lower.
Milling
A step in cheesemaking during which the curd is broken into smaller pieces before being
placed in a cheese press.
Mold-Ripened Cheese
A cheese upon whose surface (and/or interior) a mold is encouraged to grow. Two types
of mold are most common in cheesemaking. They are blue mold for blue cheeses and
white mold for Camembert and related cheeses.
Molding
A step in cheesemaking during which the curd is placed in a cheese mold. The cheese
mold will help produce the final shape of the cheese and aids in drainage.
Pasteurization
The heating of milk to 145 degrees for 30 minutes. This destroys pathogenic organisms,
which may be harmful to man.
Penicillium Roqueforti
A blue mold which is encouraged to grow on the surface and the interior of a variety of
blue cheeses.
Pressing
A step in cheesemaking during which the curds are placed in a cheesecloth-lined mold
and placed under pressure to remove more whey.
Rennet (Animal)

Rennet is derived from the fourth stomach of a milk-fed calf. It contains the enzyme renin
which has the ability to coagulate milk. Animal rennet is available in liquid form.
Renneting
A step in cheesemaking in which rennet is added to milk in order to bring about
coagulation.
Ripening
A step in cheesemaking in which the milk is allowed to undergo an increase in acidity
due to the activity of cheese starter culture bacteria.
Soft Cheese
A cheese which is not pressed, contains a high moisture content, and is aged for a
comparatively short period of time.
Thermophilic Cheese Starter Culture
A bacterial starter culture which is used for the making of cheeses which have a high
cooking temperature. Recipes for Italian cheeses and Swiss cheese call for a thermophilic
culture.
Top-Stirring
The stirring of the top 1/4 inch of non-homogenized milk during cheesemaking in order
to keep the cream from rising immediately after rennet has been added to the milk.
Whey
The liquid portion of milk which develops after coagulation of the milk protein. Whey
contains water, milk sugar, albuminous proteins, and minerals.
White Mold
A white mold (penicillium candidum) which is encouraged to grow on a number of soft
cheeses in order to develop a pungent flavor. Camembert is perhaps the most famous of
these cheeses.

Cooking with cheese

o Cheese cookery poses no problems so long as you keep the temperature low or the
cooking time short or both. The high protein content of cheese means that it
becomes tough and stringy with high temperatures and prolonged cooking. Its fat
content may also separate out.
o Cheese used in starch infused sauces must not be added until the thickening
process is completed.
o Cheese for gratinating should be added near the end of the cooking process. A
glaze administered in the salamander is always a quick trip, whatever the product

Famous Cheeses of the world

English
Cheddar
o Often called American cheese, but it is English and made in the Cheddar Gorge
region in Somerset.
o It is a best seller among the cheese and is a firm ripened type; it comes in many
varieties ranging in flavour from very mild to very sharp rat cheese.
o It is used in sandwiches and appetizers and as a dessert cheese. It is also the most
used cooking cheese, the one the cook uses when the recipe says cheese.

Stilton
o Considered the King of Cheeses and is the best of all English blue cheeses and
can take its place confidently alongside the world famous Roquefort in France and
Gorgonzola from Italy.
o Stilton is a white cheese with a light yellow hue and a strong blue-green mold
culture. The taste is spicy and is mostly drunk with a glass of Port.

Glouster
o This orange cheddar-like cheese comes from England. Varieties include Single
Gloucester, which is ripened for only two months, and Double Gloucester,
which is more highly regarded and flavorful.

Huntsman cheese contains layers of Gloucester and Stilton. Substitutes:

Cheshire OR Cheddar

Spain
Gamonedo
o This expensive Spanish cheese is made from the milks of cows, sheep, and goats.
It's smoked, giving it a very complex flavor

Cabrales
o This is a crumbly and very pungent blue cheese from Spain
o Cabrales is made from blended cow's, goat's and sheep's milk. It is matured in
naturally-formed caves and has a creamy texture, a complex flavour and a
powerful bouquet.

Manchego
o

This historic cheese is produced in the La Mancha region from pasteurized

sheep's milk. It has a black, gray or buff coloured rind with a crosshatch
pattern, the interior ranges from stark white to yellowish, depending on age.
It has an even distribution of holes and a mild, slightly briny, nutty flavour.

o Is firm and yellow, and typically used for grating. Younger Manchego
cheese is sweet and nutty. It melts nicely and is often used in quesadillas

Italian
Parmesan
o Another well-known flavourer of salad dressings and sauces.
o It is a hard ripe cheese with a piquant and sharp flavour. This is the cheese you
shake onto spaghetti, and it tastes delicious when you grate it fresh from a hard
block.

Gorgonzola
o Originally produced near Milan in a town called Gorgonzola, from full cream
pasteurized cow milk.
o It is very creamy, soft and marbled with blue veins. To allow the blue veining to
spread through it the cheese is punctured with long high grade needles from one
side and then a week later from the other side.
o It has a sharp and spicy taste which is an excellent contrast to the creamy texture
of the cheese.

Mascarpone
o It is described as curd cheese.

o A key ingredient in tiramisu and zabaglione, mascarpone is velvety soft, slightly

acidic, and expensive. Although Italian in origin, the name is said to come from
the Spanish mas que bueno, "better than good." It's usually sold in tubs. Use it
soon after you purchase it since it's highly perishable.

Bel Paese
o Another delicious cheese from Italy, which is soft and yellow, sweetish and
very mild. Made from pasteurized milk.

Dolcelatte
o It is a famous sweet cheese from Italy
o It is a wheel shaped, creamery, blue cheese made from cow's milk. The cheese
has a sweet taste as already the name suggests. Dolcelatte means "sweet
milk". This cheese is very soft and melts in the mouth like ice-cream. The
method of production is very similar to Gorgonzola, except that Dolcelatte is
made from the curd of only one milking. Affinage takes two to three months
and the fat content is about 50 per cent. Similar cheeses include for example
Dolceverde and Torta Gaudenzio.

Mozzarella
o Mozzarella is one of the most famous Italian cheeses, it is used more to give
finish to a dish rather than taste.
o It is a creamy cheese made from Buffalo milk.

Parmigiano - Reggiano
o It is a hard cheese with orange rind.
o It has a strong and fruity aroma, but not over powering.
o Used in sauces, salads and over pasta and risotto.

Ricotta
o Is a soft, moist yet firm cheese.
o Used as a dessert cheese with sugar and fruits and also in pastry fillings. It is also
used for filling savories like ravioli

French
Brie and Camembert
o Most French cheeses are soft and the luxury end of the scale is two dessert
cheeses Brie and Camembert-both almost sauce soft. They taste much better
than their aroma and rather unattractive appearance, which would lead you to
believe. But an odour of ammonia will tell you when they are past their prime.

Brie
Roquefort
o Comes from the region of Rouergue.

Camembert

o It looks like marble, for its noble paleness is patterned with blue veins and
patches. It is made from sheeps milk that is full cream and unpasteurised.
o Is used for blue cheese dressing for salads.
o It originates from a classic sheep area in the south of France called Roquefort
sur Soulzon.

Reblochon
o It has a creamy and supple texture.
o It has a yellow orange rind with a white mold. The elastic smooth creamy dough
has a pleasantly mild taste somewhat reminiscent of hazelnut.

Boursin
o Boursin is a soft fresh cheese it comes from Normandy region in France.
o This is a moist and creamy cheese, it melts in the mouth.
o Boursin is in two famous flavours i.e. cracked peppercorns and garlic.
o This creamy cheese from France is usually flavored with herbs, garlic or coarse
ground pepper. It's mild and delicate, and goes well with fresh bread and dry
white wine. Boursin is considered better than some other flavored spreadable
cheeses, like Alouette or Rondel, but none of these cheeses are well regarded by
gourmets. Store Boursin in the refrigerator but bring it to room temperature
before serving. Eat it within a few days of purchase.

Neufchatel
o Comes from Normandy region in France.
o It is a soft white cheese with a grainy texture.

o It has a slight taste of mushroom and is salty and sharp.

o Neufchtel is very similar in taste and appearance to cream cheese, but it's made
from milk instead of cream so it contains less fat and more moisture.
Cheesecakes made with it cook more quickly and are more prone to cracking.
Use it within a few days after purchasing, and throw it out if mold appears. For
best results, serve chilled.

Greece
Feta
o This is a goat cheese from Greece made from goats or sheeps milk and is an
integral part of Greek cuisine.

Swiss
Emmenthal
o Emmenthal cheese is equated with Swiss cheese all over the world. It is made
of raw cow milk and with the addition of rennet.
o It is easily recognized by the large holes. The gas produced is partially
entrapped in the cheese and this causes the formation of the holes. The
smoother the productions the more even and attractive are the holes.
o It is a mild cheese with a nutty aroma.

Gruyere
o Another delicious cheese from Switzerland, which also has holes though, they are
much smaller.
o Its mild when young and sharper when older. It's a sharp cheese with a nutty
aroma.
o Gruyres are excellent melting cheeses, and they're commonly used to make
fondues, souffls, gratins, and hot sandwiches. Varieties include Swiss Gruyre,
Beaufort, and Comt.

Raclette
o Based on a variety of regional cheeses it was a meal for alpine herdsmen and
farmers. At some point of time, we dont know when the cheese got too close to
the fire. Melted cheese was found to be delectable and thus the Raclette was born.
Originally Raclette was limited to just jacket potatoes and pickles. These days we
have a whole new range with chicken, meat, fish, game and vegetables count
among the ingredients.
o A Raclette grill has a heating element under which you place your cheese and then
serve it. Authentically the cut surface of half the cheese is pushed towards the fire,
and the melting cheese is scraped onto the plate. The cheese is scraped with a
knife.
o

It was the knife, which gave its name. Derived from French Raclette means
spatula or scraper.

Holland

Edam

o Named after the small port of Edam, north of Amsterdam, it is a

pressed, semi soft cheese.
o Edam is coated in red wax, which makes it so distinctive and is sold young.
o Edam coated in black wax indicates that it is aged between 4-10 months.

Gouda
o It accounts for more than 60% cheese in Holland.
o Gauda is firm, smooth and supple cheese; it has a sweet and fruity flavour.
o Also had as a breakfast cheese.

Danish
Danablu/ Danish Blue
o Danish blue is rich and creamy, but it's considered inferior to Roquefort,
Gorgonzola, or Stilton. Substitutes: Another blue chees
o Danablu is a one of the most famous blue cheese.
o It is sharp, metallic and salty taste

Indian cheeses used in Hotels

o Amul
o Britannia
o Flanders Mozzarella, Gouda, Quark ( Cream Cheese)

Cheese fondue
Switzerland attributes its standard of living to cheese and has a great many cheese recipes
of which the cheese fondue is the most famous.
Facts worth knowing about fondue

A fondue pot with a handle is a must whether it is made of glazed ceramic, clay or
enameled cast iron.

The basic recipe contains white wine and two kinds of cheese grated or shredded,
all combined and stirred while heating.

Usually Emmenthal and Gruyere are used in combination as one alone would be
too mild and the other alone would be too sharp.

A little lemon juice should be added to the wine to provide greater acidity to break
up the cheese.

The thickened and sharp cheese dish is taken and served to the guest over a lamp
at the table. Guests help themselves to bite sized pieces of bread, spear a piece of
bread and dunk it into the cheese cream.

Tips:

Always bring a table cheese to room temperature before serving it--the flavor is
much better.

Younger cheeses tend to be mild, soft, and moist. As cheeses age, they become
more pungent, hard, and crumbly.

Many cheeses become rubbery when cooked too long or at too high a
temperature. If you plan to cook with a cheese, select a heat-tolerant one like
mozzarella or Emmental.

It's usually best to keep cheese in its original packaging. If the cheese has been
cut, wrap it tightly in plastic wrap to hold in the moisture. If it hasn't been cut,
wrap it first with waxed paper and then with plastic wrap--this allows the cheese
to breathe.

Store cheese near the bottom of the refrigerator, where temperature fluctuations
are minimal.

Harder cheeses have a longer shelf life than soft, moist ones.

Don't freeze cheese--it ruins the flavor.

Just as you'd ask your fishmonger "What's fresh today?" ask your cheesemonger
"What's ripe today?"

Under-ripe cheeses haven't fully developed their flavor, while overripe cheeses
become acidic and unpleasantly pungent. Some overripe cheeses develop a strong
ammonia smell.

If a small amount of mold forms on the surface of the cheese, cut it off along with
a half an inch of cheese on all sides of it. If there's a lot of mold, throw the cheese
out.

Many lactose-intolerant people find that they can tolerate low-lactose cheeses like
cream cheese, cottage cheese, Mozzarella, and Provolone.

Don't serve cheese with citrus or tropical fruits.

Cheese is usually made with pasteurized milk, which has been heated to remove
harmful bacteria. Unfortunately, pasteurization also destroys friendly bacteria and
enzymes, though some of these can be added back artificially once the milk is
pasteurized. Some producers insist on making cheese with raw (unpasteurized)
milk, believing that this gives their cheese richer microflora and better flavor and
textures.

Fact file

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.

The origin of the milk is the first step in determining the flavor and
consistency of the cheese. Although most cheese is made from cows milk,
sheep and goats milk are also used.

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.

The clabbered milk is cut with a knife into cubes.

The liquid whey is drained off from the curds, which are then crumbled
into pieces.

The soft, moist curds are ready for finishing steps.

While some of the 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 now wrapped in cloth OR sealed in clear or

colored wax to keep out air and prevent the cheese from drying out.

Before being sold and eaten, the 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.

During the curing process, gas-producing bacteria has been introduced,

and forms bubbles within the curd. This adds distinctive flavor and
appearance.

Blue, roquefort, stilton, and gorgonzola are cheeses that get their
distinctive flavor from mold.

In fact, you dont 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.

The popular Velvetta brand cheese we use in macaroni and cheese is

actually a cheese food by true definition. Cheese food has a higher
moisture and lower fat content.

A cheese spread has an even higher moisture and lower fat content. Serve
it with a knife and crackers.

Natural cheeses are made by the traditional methods. Processed cheese is

natural cheese that has been ground, mixed, and pasteurized. The heat
applied during this process halts the aging of the cheese, extending the
shelf life and stabilizing flavor changes. Emulsifiers have been added to
prevent the separation of fat, producing desirable slicing and melting

qualities in the final product. The processed cheese has a slightly different
taste and appearance than the natural cheese. For example, natural Swiss
cheese has holes in it... processed Swiss cheese doesnt.

One gallon of milk yields only about one pound of cheese, and the process
of making cheese is labor intensive. No wonder it costs so much!

Cheese is not only expensive, its high in calories. Its a good thing its so
loaded in nutrients! Due to its calcium and protein amounts, it can be
counted in both the meat and the dairy groups of the food pyramid.

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.

Avoid prolonged cooking time. Avoid excessive temperatures

Breaking these rules can cause cheese to become tough (rubbery), stringy,
and greasy.

In some foods, the undesirable qualities caused by cooking cheese

incorrectly actually become desirable qualities. Pizza is the perfect
example! The stringy, rubbery, greasy mozzarella cheese is exactly what
you want in a good pizza!

CHEESES OF THE WORLD

CHEESE
Cottage
Cream
Mozzarella

TYPE
Fresh
Fresh
Fresh

COUNTRY
Universal
Universal

MILK
Cow, goat, buffalo
Full cream milk of

Italy

cow, goat, buffalo

Cow, buffalo

Ricotta
Feta
Quark
Barbery
Bel Paese
Brie
Camembert
Bonchester
Munster

Fresh
Fresh
Fresh
Soft
Soft cream
Soft
Soft
Soft
Soft, with orange red

Stracchino
Appenzeller

rind
Soft
Italy
Semi hard with pale Switzerland
yellow

or

Caerphilly
Cantal
Cheddar
Cheshire
Chevre
Danbo

buttermilk flavor
Semi-hard
Semi-hard
Semi-hard
Semi-hard
Semi-hard, caraway

with Britain

Semi-hard
Semi-hard

Cow, buffalo
Cow

Cow

France
Britain
Britain
France
Denmark

Cow
Cow
Cow
Goat
Cow

COUNTRY

MILK

square

cheese
TYPE
CHEESE
Derby
Edam

Cow
Ewe, cow, goat
Cow
Cow
Cow
Cow
Cow
Jersey Cow
Cow

burnt

orange rind
Semi-hard

flavored,

Italy
Greece
Germany, Austria
France
Italy
France
France
Scotland
France

Britain
with Netherlands

Cow
Cow

yellow or red wax

Emmenthal
Esrom

rind
Semi-hard
Switzerland
Semi-hard, with red Denmark

Cow
Cow

Gloucester,

rind
Double Semi-hard, full cream

Gloucester
Gouda

Semi-hard,

with Netherlands

Cow

Gruyere

yellow or red rind

Semi-hard, with pea Switzerland

Cow

Havarti

size holes
Semi-hard

Cow

Britain

Denmark

Gloucestershire cow

D
C
U
T,

Jarlsberg

Semi-hard,

with Norway

Lancashire
Leicester
Limburger
Pont lEveque

yellow coating
Semi-hard
Semi-hard
Semi-hard, pungent
Semi-hard,
square

Port Salut
Reblochon

cheese
Semi-hard
Semi-hard,

Tilsit

with a mild flavor

Semi-hard, strongly Germany

Cow

Raclette

flavored
Semi-hard

Switzerland

Cow

CHEESE
Asiago dAllevio
Bergkase
Caciocavallo
Kefalotyri
Sauermilchkase
Parmigiano Reggiano

TYPE
Hard
Hard
Hard, saddle-shaped
Hard
Hard
Hard

COUNTRY
Italy
Germany
Italy
Greece
Germany
Italy

MILK
Cow
Cow
Cow
Cow
Cow
Cow

or Parmesan
Pecorino Romano
Provolone
Sapago

Hard
Hard, smoked
Hard, green,

Bavarian Blue
Blue dAuvergne
Blue de Bresse
Blue de Laqueuille
Blue Shropshire
Blue Cheshire
Danablu
Dorset

dried clover aroma

Blue, cream
Blue
Blue
Blue
Blue
Blue
Blue
Blue, hard pressed,

Gorgonzola

crumbly
Blue, soft, with sharp Italy

Cow

Roquefort
Stilton

taste
Blue
Blue

Ewe
Cow

Britain
Britain
Belgium, Germany
France

France
creamy France

Italy
USA, Australia, Italy
with Switzerland
Germany
France
France
France
Scotland
Britain
Denmark
Italy

France
Britain

Cow
Cow
Cow
Cow
Cow
Cow
Cow

Cow, buffalo
Cow, buffalo
Cow
Cow
Cow
Cow
Cow
Cow
Cow
Cow
Cow, skimmed milk

Test your knowledge

1. Define Cheese.
2. What is the French term used for Cheese?
MOIST
STARTER
WARM
BACTERIA
CURD
& RANNET

3. What are the basic components of Cheese making?

4. What is the function of Rannet?
5. What is the modern concept of Rannet?
6. Classify Cheese with suitable examples.
7. Explain the process of Cheese making through a flow diagram.
8. What is young curd and firm curd in cheese making?
9. Explain the techniques of cooking with cheese.
10. Which natural resource is used to colour cheese?
11. What is Penicillium Roqueforti ?
12. How processed cheese differs from natural cheese?
13. What is cheese spread?
14. For how many days minimum the cheese will be aged before selling or eating?
15. Curdling of milk in cheese making is technically known as what?

Assignments
1.
Sl.
Cheese
No.
Fresh Cheese
1

Wines

2
3
4
5

Soft cheese
Semi-hard Cheese
Hard Cheese
Blue Cheese

2.

Sl.
No.
1
2
3
4
5
6
7
8

Cheese
Edam
Parmigiano Reggiano
Raclette
Gruyere

Feta
Gorgonzola
Stilton
Brie

Country

Milk used

Specialities
( At least 03
each)