Cheese

Cheese

Objectives

• Define ‘cheese’ Explore it uses and what occurs when cooking. Discuss the buying and care guidelines for cheese.

• Classify cheeses

• State the stages in in the manufacturing process

• State the nutritive value of cheese

What is Cheese?

• It is a food consisting of the coagulated, compressed and usually ripened curd of milk separated from whey.

• It is seasoned and aged.

• Usually made from cow’s milk but can also be made from goat’s, sheep’s or water buffalo’s milk.

• Produced in a wide range of flavors, textures and forms by the coagulation of the milk protein casein.

Manufacture

• Milk is pasteurised, then a culture (harmless bacteria) is added.

• The milk is warmed and rennet is added to clot milk.

• It separates into curds (solid) and whey (liquid).

• Curds are chopped, pressed and salted; whey is drained away.

• The curds are put into moulds and pressed again- lightly for soft cheeses, firmly for hard cheeses.

• The cheese is left to mature for 3-12 months.

Nutritive Value

• Protein

• Fat

• Vitamins A and B

• Minerals- calcium, phosphorus

• Water

• Did you know? Since cheese does not contain carbohydrates, it should be eaten with a carbohydrate food.

  
  

  
  

Multiple Choice

What is the protein in cheese called?

• casein

• curd

• whey

• enzyme

Types of Cheese

• The designation refers to the amount of moisture in the cheese, which directly affects its texture. 

• Soft- cottage cheese, cream cheese, ricotta, brie, bleu, Roquefort, mozzarella, muenster 

• Semi-soft-  american, colby, co-jack

• Semi-hard- cheddar, provolone, Gouda, Jarlsberg 

• Hard-Parmesan, Romano, asiago, Swiss, Gruyere

Poll

Do you know that cheese can be made from plant sources?

• Yes

• No

• Unsure

Plant Based Cheese

• Can be made from nuts like cashews, sesame seeds, sunflower seeds, soy, tapioca starch, potato starches, or coconut oil

• Blend of gums, protein, solids, and fats" are added to curds to create the mouthfeel and melt of dairy cheese

• Proprietary enzymes and cultures can be used

• Nutritional yeast

Multiple Choice

Plant based cheese would not be a rich source of

• calcium

• protein

• b group vitamins

Nutritional Value

• Fiber

• VitaminC

• B vitamins

• Magnesium

• Probiotics

Uses

• In snacks-sandwiches and packed lunches

• In salads- grated or sliced

• In main meals- quiche, pizza, macaroni pie

• In sauces- broccoli au gratin, on fish

• In salad dressings blue cheese dressing

• As a garnish- grated over soup

• In desserts- cheesecake, tiramisu

Cooking with Cheese

• It should be cooked at low temperature.

  
  

• Too much heat can cause cheese to become stringy, rubbery and tasteless.

• Old pieces can be used as flavouring in soups, sauces or omelettes.

• To increase digestibility it can cubed, grated, sliced or grilled on foods.

• Protein coagulates

Buying and Storing

• It is a perishable food therefore should be: Packaged and sealed with no breakage.

• Bought in small amounts if not frequently used.

• Wrapped loosely in greaseproof paper/ plastic, then wrapped in aluminium foil.

• Stored in the refrigerator, e.g. in the door.

• Removed from refrigerator half an hour before use; flavour is better at room temperature.

Buying and Storing

• If the flavour is very strong, put in an airtight container.

• If hard cheese becomes too dry, wrap it in a clean cloth dampened with vinegar or water.

• If mould appears on the surface, scrape off or cutback one inch from mould before using. Mould on cheese is not harmful, just unsightly.