2. On a sheet of paper, answer the following
questions:
What types of cheeses have you eaten before?
What kind is your favorite?
List 5 dishes that cheese plays an
important roll.
3.
4. Student will be able to:
Identify terms related to cheese
production and tasting.
Describe characteristics of several
different cheeses.
List the origin and characteristics of
cheeses.
7. Grating cheese will encourage
melting without overheating.
Overheating results in separation of
the fat and the development of a
tough, rubbery texture
8. Cheese Definition: Concentrated
dairy food fresh or matured
obtained by draining whey after
coagulation of casein.
Classification:
Amount of Moisture: Soft, semi-
hard or hard
Length of Ripening: unripened,
mold ripened, or bacteria ripened
http://www.dairyaustralia.com.au/Dairy-food-and-recipes/Dairy-Products/Cheese/Typ
9. Ripening Definition: changes in physical and
chemical properties; affecting flavor, texture
and cooking quality.
10. Go to stores that specialize (larger variety,
freshest cheese, knowledgeable staff)
Look for
Dates
Freshness
Tightly sealed and undamaged package
Ask for tastes
11. Unopened store in fridge (34°F-38°F)
Opened, wrap tightly to prevent air exposure
Fresh cheese (cottage/cream cheeses)
tightly sealed, cold and used with 2 weeks
Semisoft, firm and hard cheeses stay fresh
for 4-8 weeks
Shredded lose moisture, use within a few
days
12. 1. Skim through the descriptive
terms listed.
2. Choose three terms that could
possibly be used to describe
cheese.
3. Choose two terms that would
never be used to describe cheese.
4. Be prepared to share your
responses!
17. GoudaFirm/ripenedHollandmild/nutlike
RicottaSoft/unripenedItalybland/semiswe
et
AsiagoFirm/RipenedItalypiquant/sharp
NeufchatelSoft/UnripenedFrance—mild
EdamFirm/RipenedHollandmild/salty
RomanoFirm/RipenedItalysharp/piquant
CamembertSoft/RipenedFrancemild/pung
ent
MozzarellaFirm/UnripenedItalymild/delica
te
MuensterSoft/RipenedGermanymild
18. ProvoloneFirm/RipenedItalyBland to
sharp
ParmesanFirm/RipenedItalySharp/piqua
nt
GruyereFirm/RipenedSwitzerlandmild/s
weet
BrieSoft/RipenedFrancemild to pungent
19. You are being sent to the grocery store to pick-
up cheese for sandwiches, write a one-
minute summary on which you will select
and why.
Be prepared to share!
Hinweis der Redaktion
Note: Repeated temperature changes will cause deterioration in cheese flavor and texture and will cause the cheese to spoil more quickly. If you have purchased a large block of cheese, cut off only as much as you think you will consume at one sitting, leaving the remainder tightly wrapped in the fridge
Objective: Identify terms related to cheese production and tasting. http://www.dairyaustralia.com.au/Dairy-food-and-recipes/Dairy-Products/Cheese/Types-of-Cheese/Fresh-Unripened-Cheese.aspx
Objective: Describe characteristics of several different cheeses. Students divide into groups and use the US Foodservice cheese guide to find the cheese/variety. Note: Provolone is made with additional cultures which results in fuller flavors and allows Provolone to age well
Students divide into groups and use the US Foodservice cheese guide to find the cheese/variety. Note: Provolone is made with additional cultures which results in fuller flavors and allows Provolone to age well
Lactose Intolerant? Most can still enjoy natural cheeses. During the process of making natural cheese, the whey (liquid portion of the milk) is separated from the curd (solid componients in milk), and most of the remaining lactose is removed with the whey. The small amount remaining is consumed by the good bacteria naturally present in the cheese.
Objective: Describe the characteristics of different cheeses
Objective: List the origin and characteristics of cheeses