CHEESE

WHAT IS CHEESE? CHEESE IS A SOLID FOOD MADE FROM

THE MILK OF COWS, GOATS, SHEEP AND OTHER MAMMALS.

CHEESE IS MADE BY COAGULATING MILK .

FIRST ACIDIFICATION WITH A BACTERIAL CULTURE

EMPLOYING AN ENZYME, RENNET TO COAGULATE THE MILK TO "CURDS AND WHEY."

ORIGIN

CHEESE IS AN ANCIENT FOOD . PROPOSED DATES FOR THE ORIGIN

OF CHEESEMAKING IS RANGED FROM 8000 BC TO AROUND 3000 BC.

THE FIRST FACTORY FOR THE PRODUCTION OF CHEESE WAS OPENED IN SWITZERLAND IN 1815 .

PRODUCTION

CURDLING CURD PROCESSING AGING

CURDLING

CURDLING IS A PROCESS OF SEPARATING THE MILK INTO SOLID CURDS AND LIQUID WHEY.

THIS IS DONE BY ACIDIFYING THE MILK AND ADDING RENNET.

THIS DONE BY THE ADDITION OF AN ACID LIKE VINEGAR OR STARTER BACTERIA( LACTOCOCCI, LACTOBACILLI, OR STREPTOCOCCI FAMILIES).

THESE STARTER BACTERIA CONVERT MILK SUGARS INTO LACTIC ACID

CURD PROCESSING AT THIS POINT, THE CHEESE HAS SET INTO

A VERY MOIST GEL . SOFT CHEESES ARE COMPLETE: THEY ARE

DRAINED, SALTED, AND PACKAGED. HARD CHEESES ARE THEN HEATED TO

TEMPERATURES IN THE RANGE OF 35°C–55°C .

THIS FORCES MORE WHEY FROM THE CUT CURD. IT ALSO CHANGES THE TASTE OF THE FINISHED CHEESE.

CURD PROCESSING SOME CHEESES ARE SALTED FROM THE

OUTSIDE WITH DRY SALT OR BRINE WASHES. MOST CHEESES HAVE THE SALT MIXED DIRECTLY INTO THE CURDS.

IT PRESERVES CHEESE FROM SPOILING, DRAWS MOISTURE FROM THE CURD, AND FIRMS UP A CHEESE’S TEXTURE IN AN INTERACTION WITH ITS PROTEINS

CURD PROCESSING STRETCHING: (MOZZARELLA, PROVOLONE) THE

CURD IS STRETCHED AND KNEADED IN HOT WATER, DEVELOPING A STRINGY, FIBROUS BODY.

CHEDDARING: (CHEDDAR, OTHER ENGLISH CHEESES) THE CUT CURD IS REPEATEDLY PILED UP, PUSHING MORE MOISTURE AWAY. THE CURD IS ALSO MIXED (OR MILLED) FOR A LONG PERIOD OF TIME, TAKING THE SHARP EDGES OFF THE CUT CURD PIECES AND INFLUENCING THE FINAL PRODUCT'S TEXTURE.

WASHING: (EDAM, GOUDA, COLBY) THE CURD IS WASHED IN WARM WATER, LOWERING ITS ACIDITY AND MAKING FOR A MILDER-TASTING CHEESE.

CURD PROCESSING

MOST CHEESES ACHIEVE THEIR FINAL SHAPE WHEN THE CURDS ARE PRESSED INTO A MOLD OR FORM .

THE PRESSURE DRIVES OUT MOISTURE — THE MOLDS ARE DESIGNED TO ALLOW WATER TO ESCAPE — AND UNIFIES THE CURDS INTO A SINGLE SOLID BODY.

AGING CHEESES ARE LEFT TO

REST UNDER CAREFULLY CONTROLLED CONDITIONS

THIS AGING PERIOD (ALSO CALLED RIPENING, OR, FROM THE FRENCH, AFFINAGE

LAST FROM A FEW DAYS TO SEVERAL YEARS .

AS A CHEESE AGES, MICROBES AND ENZYMES TRANSFORM ITS TEXTURE AND INTENSIFY ITS FLAVOR.

AGING THE AGING IS THE BREAKDOWN OF CASEIN

PROTEINS AND MILKFAT INTO AMINO ACIDS, AMINES, AND FATTY ACIDS.

ADDITIONAL BACTERIA OR MOLDS INTENTIONALLY INTRODUCED INTO SOME CHEESE BEFORE OR DURING AGING.

THEY ARE SIMPLY ALLOWED TO SETTLE AND GROW ON THE STORED CHEESES.

VARIETY OF CHEESES

Fresh Whey Pasta Filata Semi-soft Semi-firm Hard

Double and triple cream

Soft-ripened Blue vein Goat or sheep Strong-smelling Processed

FRESH CHEESE

NAME SOURCE COUNTRY

COTTAGE SKIMMED COW’S MILK

USA

CREAM FULL MILK USA

MOZZARELLA COW’S MILK ITALY

RICCOTA COW’S MILK ITALY

NEUFCHÂTEL ROMANIA

SOFT CHEESENAME SOURCE COUNTRY

BRIE COW’S MILK FRENCH

CAMEMBERT COW’S MILK FRENCH

FETA GOAT’S MILK GREEK

MUNSTER COW’S MILK FRENCH, WITH RED ORANGE RIND

LIPTAUER SHEEP AND COW’S MILK

HUNGARIAN

SEMI HARD CHEESENAME SOURCE COUNTRY

CHEDDAR COW’S MILK BRITISH

CHESHIRE COW’S MILK BRITISH

DERBY COW’S MILK BRITISH

EDAM COW’S MILK DUTCH,YELLOW OR RED WAX COATING

GOUDA COW’S MILK, SOFT AND MILD .

DUTCH,YELLOW OR RED WAX COATING

SEMI HARD CHEESENAME SOURCE COUNTRY

EMMENTHAL COW’S MILK SWISS

GRUYERE COW’S MILKPEA SIZE HOLES

SWISS,FRENCH

GLOUCESTER COW’S MILK BRITISH

LANCASHIRE COW’S MILK BRITISH

HARD CHEESE

NAME SOURCE COUNTRY

KEFALOTYRI GREEK

PARMESAN ITALIAN

CACIOCAVALLO ITALIAN

BLUE CHEESE

NAME SOURCE COUNTRY

BLUE CHESHIRE

COW’S MILK BRITISH

DANISH BLUE COW’S MILK DUTCH

GORGONZOLA COW’S MILK ITALY

ROQUEFORT SHEEP’S MILK FRANCE

STILTON COW’S MILK BRITISH

SERVICE OF CHEESE

CHEESE BOARD IS PRESENTED WITH VARIED SELECTION OF CHEESE WRAPPED IN FOIL.

WITH SUFFICIENT CHEESE KNIVES FOR CUTTING AND PORTIONING.

FOIL ARE REMOVED BEFORE SEVICE AND RIND REMOVED IF NOT PLATABLE.

COVER REQUIRED FOR SERVICE

SIDE PLATE SIDE KNIFE SWEET FORK (SOMETIMES)

ACCOMPANIMENTS

CRUET SET WITH MUSTARD BUTTER CELERY SERVED ON CRUSHED ICE. RADISHES IN GLASS BOWL WITH

UNDER PLATE AND TEA SPOON. CASTOR SUGAR FOR CREAM CHEESE ASSORTED BISCUITS OR BREADS.

ASSORTED CHEESE BISCUITS

CREAM CRACKERS. RYVITA. SWEET DIGESTIVE. WATER BISCUITS ETC.