Cheese

1. Cheese

6. DEFINITION
• Cheese may be defined as “the fresh or matured
product made by coagulating any or a combination
of any of the following substances, namely milk,
cream, skimmed milk, partly skimmed milk,
concentrated milk, reconstituted dried milk and
butter milk, and then partially draining the whey,
resulting from any such coagulation”.

7. Classification of Cheeses
• Cheese may be classified under one or a
combination of the following:
1. The type of milk being used.
2. Whether the milk is ripened or not.
3. Whether rennet is added or not.
4. Whether the curd is scalded (stirred) or not.
5. Whether the cheese is pressed or not.

8. General aspects
• The general appearance of a traditionally made cheese
is important for the recognition of it. Cheese is
recognized by:
1. Size
Traditionally, cheeses have always been made of the
same size and shape; hence easily recognizable e.g.
English Cheddar is usually made in the shape of a small
drum being 13” high and 11” in diameter. The English
Leicester is usually made in the shape of a wheel being
4” high and 18” in diameter

9. 2. Colour
The colour of the cheese–internally and externally–is
another point of recognition e.g. the English Stilton has a
wrinkled brown coat and a blue-veined creamy-white body.
The Dutch Edam has a red wax coat and a rich straw
coloured body.
• 3. Flavour
The flavour of the cheeses, when fully mature, is quite
standardized, although only minor changes in the
manufacture can affect the flavour considerably. The basic
aspects of flavour such as cheese being mild, very rich,
salty and tangy are usually quite evident to most people,
but the description given by the cheese makers like “slightly
nutty”, “mildly fruity” etc. needs experience to appreciate

10. • 4. Texture
This is seen when examining the cut surface of a cheese
and in greater detail, when cutting a portion of the cheese.
Typical textures are hard, semi-hard, semi-hard with gas
holes, rubbery, close, loose and crumbly, buttery and open.
• 5.Moisture content
Soft : Above 40-80% (e.g. in Camembert).
Hard : 20-40% (e.g. in Stilton).
• Ripening
Cheeses are classified on the basis of ripening as Mild or
Strong, Bacterial or Mould.

11. Manufacture
• Heating the milk
1. The temperature should not be less than 10°C and should
not exceed 65°C
2. The optimum temperature is 37°C (At 10°C, the cheese
will be soft, while at 65°C, the cheese will be hard

12. Curd formation
• Curd formation
1. This is brought about by the addition of rennet (rennin),
curd or lactic acid producing bacteria
2. Suitable cultures of microorganisms may be added at
souring of the milk this stage to bring about ripening or
souring of the milk
3. This mixture may be held at varying temperatures during
what is known as “setting” period which is 20-26°C
4. The setting temperature, the quantity of rennet added
and the amount of acid produced by the microorganisms
largely govern the rate at which the curd and whey
separate, and also affect the texture of the curd.

13. Cutting the curd
1. The curd is then cut to remove moisture
2. Then the whey is separated – finer the curd is cut, greater
is the whey separation.

14. Cooking the curd
1. Cooking the curd helps in the removal of whey
2. During heating, the lactic producing bacteria increase.
Higher the temperature, firmer the cheese becomes e.g.
Cheddar becomes firm at a temperature of 38°C (100°F)

15. Separating the curd
• All excess whey is finally removed from the curd

16. Curd piling
1. The curd is cut into blocks and piled up.
2. This allows the curd to form a solid mass and further
development of the starter culture
3. The curd begins to develop characteristic properties of
texture and flavour

17. Milling and Salting
• Now-dry curd is milled into small fragments and salt is
added – either as fine salt or brine solution (Sometimes in
aqueous solution which permits homogenous absorption)
• Salting influences many factors–flavour, moisture content
and texture

18. Pressing the curd
1. Pressing the curd gives cheese its characteristic shape and
texture
2. This cheese is called “Green cheese (Immature cheese)”.

19. Maturing (Ripening)
1. In this stage, the green or immature cheese develops the
characteristic texture and flavour of its variety
2. The green cheese is placed in well ventilated rooms on
racks. The temperature is maintained at 13°C and at a
humidity of 80-90%.
3. Then the bacteria, moulds etc. are added to bring about
changes
4. The fresh cheese is covered with wax or other things to
prevent the moisture loss
5. Ripening is the process that converts freshly made curds
into distinctive, flavourful cheese

20. 1. Ripening is the process that converts freshly made curds
into distinctive, flavourful cheese.This ripening is brought
about by certain bacteria or moulds that are introduced
during manufacture.
2. Ripening is a change in the physical as well as chemical
properties such as aroma, flavour, texture, composition
etc. which occur between the time of precipitation of the
curd and the time when the cheese develops its
characteristics
3. Cheeses can be classified by the kind of ripening agent
and whether it ripens from inside or outside. Some
examples include:
• .Bacteria ripened (from inside) : Cheddar, Swiss, Gouda,
Parmesan etc

21. • Bacteria ripened (from outside) : Limburger, Liederkranz etc
• Mould ripened (from inside) : Blue cheeses inc. Roquefort,
Stilton etc
• Mould ripened (from outside) : Brie, Camembert, St. Andre
etc
• Unripened : Cottage cream, Baker’s cheese etc
• Following changes take place during ripening:-
i. Lactose is converted to lactic acid
ii. Proteins are broken down to simpler components–amino
acids
iii. Fats are converted to fatty acids
iv. CO2 is formed that produces holes, as in Emmental
cheese
v. Change in colour , texture and aroma

24. Characteristics
• Type of milk or milk fractions used
• Temperature (High gives hard, while low gives soft cheese)
• Acidity (Putrefactive bacteria, amount of lactic acid produced)
• Humidity (It controls the growth of moulds).
• Type of precipitation agent used in coagulating the milk
• Pressure used to remove the moisture
• Salt
• Time of ripening
• Rennet will produce more elastic curd
• Light (whether exposed to sunlight or not).
• Size of mold in which the cheese is made
• Type of microorganisms used

25. Processed Cheese
• Processed cheese is obtained by mixing green cheese with
cured cheese of the same type, or blending different
varieties of cheeses and then treating with heat and adding
suitable emulsifying agent to it
• Salt, acids, flavouring, colour etc. are also added and
heated to approximately 65°C. When cheese is heated,
further ripening is prevented.
• This processed cheese will be very mild
• The term “American Cheese” usually refers to processed
cheese. Processed cheese food and processed cheese
spread contain a lower percentage of cheese and more
moisture than cheese.

27. Cooking of Cheese
• Cheese is a protein food and like all other proteins, it is
toughened by heat easily
• . All cheese dishes should be cooked at low temperatures,
whatever the dish is
• Whenever possible, cheese should be melted in a double
boiler or chaffing dish, rather than over direct heat.
• When cheese is melted, it is cooked. Overcooking will
produce some toughening effect as cooking at too high
heat.
• Grate or chop cheese finely and dilute with some kind of
starchy food such as flour, breadcrumbs, macaroni etc. will
help in cooking properly.

28. • Cook by moist heat, whenever possible, or at least see that
there is some moisture included in the dish
• Where and when possible, add cheese only at the last
moment to prevent overcooking

29. Selection
• The rind of the cheese should not have mildew or fungi on
it
• There shouldn’t be an over-strong smell emanating from
the cheese
• Semi-hard, hard and blue-veined cheeses, when cut, should
not appear dry.
• Soft and processed cheese, when cut, should not be
watery; nor should be of a delicate creamy consistency

30. Storage
• All cheeses should be eaten fresh and in their prime
conditions. For this, they must be stored correctly so that
they reach the customer in a good condition, with a full
flavour
• Cheeses should be wrapped in separate clean polythene
bags to prevent their drying out, and then stored at a
temperature of 5-10°C (40-50°F)
• Before being served, the cheeses should be removed from
the bags and placed in a room at normal temperature in
order to have the full flavour maximized
• Particular care must be taken for soft cheeses e.g. Brie,
Camembert etc. as they can soon become over-ripe and
unacceptable

31. • The very hard cheeses like Parmesan and unprocessed
cheeses don’t need to be refrigerated and may be kept in a
clean, cool, dry storeroom
• Blue cheeses require a lower temperature of around 4°C
(38°F) and a higher relative humidity of 80%

32. Uses of Cheese
• As a cheese course for lunch or dinner
• As a feature item on a cold buffet
• As a cooking cheese
1. To add to a basic cream sauce to make a cheese
sauce
2. To serve as an accompaniment to soups and
farinaceous dishes
3. To serve sprinkled on dishes to be gratinated
4. To serve on toast e.g. grilled, Welsh rarebit etc.
To include in salads, snacks etc.

33. Types of cheese
Fresh Soft Semi hard Hard Blue
unripened ripened unripened ripened

34. Soft cheese
A Soft Cheese is a cheese with a lot of moisture in it, keeping its
texture so soft that it is usually spreadable. ... Ripened Soft
Cheeses are mostly European in origin, whereas unripened ones
are British and North American. Ripening, in the case of Soft
Cheeses, means aging the cheese for a few weeks

35. Name
Cottage
Ricotta
Brie
Feta
Type
Soft unripened
Soft unripened
Soft ripened
Soft ripened
Flavour
Mild , acid
Sweet, nutlike
Mild to pungent
Mild to cream
Country
USA
Italy
France
Greek
Picture

36. Fresh cheese
Fresh cheeses, like cream cheese, ricotta, Neufchatel,
farmer's, goat — anything white, soft and spreadable
along those lines — don't have fermentation, mold or
preservatives to help keep them fresh, so you'll need to
enjoy them more quickly than their aged brethren.
Example- Cottage, Ricotta etc

37. Semi hard cheese
Semi-hard or semi-firm cheeses tend to melt quite easily,
just like semi-soft cheeses, and have milder flavors

38. Name
Caerphilly
Cantal
Derby
Type
Semi hard
Semi hard
Semi hard
Flavour
Buttermilk flavoured
Mild to sharp
Sage flavoured
Country
USA
France
English
Picture

39. Hard cheese
Granular cheese, also known as stirred curd cheese and
hard cheese, is a type of cheese produced by repeatedly
stirring and draining a mixture of curd and whey

40. Name
Mozarella
Mysost
Cheddar
Edam
Type
Hard unripened
Hard unripened
Hard ripened
Hard ripened
Flavour
Delicate mild
Sweet, caramel
Mild to sharp
Mellow nutlike
Country
Italy
Norway
British
Netharland
Picture

41. Blue cheese
Cheese containing veins of blue mould

42. Name
Roquefort
Gorgonzola
Stilton
Type
Blue
Blue
Blue
Flavour
Sharp ,slightly peppery
Sharp flavoured
Mild
Country
France
Italy
English
Picture