Directions

• Math Practice Problems¼ c = ____ Tbsp.

3 c = _____ oz.

4 qt. = ____ gallon

1/3 c = ___ T ___t

3 T doubled = ___ c + ___ T

Cheese

Learning Targets

• I can explain the nutritional value of cheese.

• I can identify the classifications and types of cheeses.

Cheese…please.

Vocabulary… Cheese – A concentration form of

milk. Curd – The SOLID part of

coagulated milk. Whey – The LIQUID part of

coagulated milk.

Cheese

• Over 2000 different varieties • Can be used as:

– Snacks– Appetizers– Ingredient in a variety of dishes

Nutrition

• It is made from the curd of milk• High in protein• Value of nutrition depends on how

the cheese was made– Fat– Vitamins– Minerals– Digestion

Buying Cheese• Classified in several different ways

– Source of the milk– The way the curd is made– Its texture or consistency

• Consistency – depends on the amount of moisture removed – Very hard, hard, semi-soft, soft

• Processed cheese – mixing and grinding together different natural cheeses

• Imitation cheese – made from milk protein and vegetable oils

• Compare costs – Aged and sharp cheeses are higher– Imported cheeses are usually higher– Pasteurized processed cheeses are cheaper

• Consider Packaging– Prepackaged sliced, cubed, or grated

cheese – Wedges, rolls, sticks, whole cheeses, or

blocks– Cheese in smaller containers usually cost

more– Do not buy large amounts of cheese unless

you can use it

Principles of Cheese Cookery

• Serve cheese at room temperature • Cook at low temperatures so you

don’t over cook the protein • Cook for as short of time as possible• Add cheese after making basic sauce

Care of Cheese• Keep in the refrigerator • Keep on a original packaging or in an

air tight container• After opening non-refrigerated

cheeses, keep in the refrigerator• Use soft cheeses within a few days of

purchase• If the cheese has mold on it,

cut off the mold and eat the rest.

Types of Cheese… Unripened Cheese

Ready for market as soon as the whey is removed. (More perishable.)

Cream, Cottage, & Ricotta Cheeses

Ripened CheeseCheese stored at specific

temperatures to age. Controlled amounts of bacteria, mold, yeast, or enzymes are used for flavor.

Process CheeseCombinations of real cheese and

other products.

Classifications

Soft cheese Brie, Cream Cheese, Mascarpone

Semi-hard Blue, Monterey Jack

Hard Cheddar, Colby

Very hard Parmesan, Romano