Handle and serve cheese Lesson 1

For over a thousand years, cheese has been used as a method of preserving the milk of animals

• True

• False

Milk that can be used for traditional cheese making:

• Cow's mlk

• Sheep's milk

• Goat's milk

• All of the above

The milk used for cheese making in Australia is pasteurised; the milk is quickly heated to 72˚C for 15 seconds and then rapidly cooled.

• True

• False

A starter culture is a specific type of bacteria that is introduced into the milk to help it curdle.

• True

• False

Cheeses can be vegetarian

• True

• False

When making hard cheeses, we do not need to heat up the curd

• True

• False

Cheese is among the richest dietary sources of calcium, which plays an essential role in bone health.

• True

• False

Eye cheeses like gruyere use "props" bacteria which produces gas, therefore the holes in the cheese

• True

• False

Any bacteria is good to make cheese

• True

• False

The first stage of making cheese:

• Coagulation of milk

• Salting

• Maturing

• Stirring the curd