We already learned that milk has two main parts…the liquid and the solids. There are other names for these two parts:

As milk separates into the two parts, we call it “curdling” or “clabbering”.

WHEY is the correct name for the liquid.

CURDS is the correct name for the solids.

Curdling happens naturally as the milk sours, but it is done intentionally as the first step in making cheese.

The origin of the milk is the first step in determining the flavor and consistency of the cheese. Although most

cheese is made from cow’s milk, sheep and goat’s milk are also used.

1. The enzyme rennin is obtained from the stomach of young calves. Added to milk in liquid or tablet form, it causes the milk protein (casein) to clabber.

2. The clabbered milk is cut with a knife into cubes.

3. The whey is drained off from the curds, which are then cut into pieces. 4. The soft, moist curds are

ready for finishing steps.

In all actuality, it was probably cottage cheese! After the curd is drained and crumbled, the whey is replaced by cream. After cooking for a period of time, the product is packaged and sold in both large and small curd varieties.

• soft curds are reconstituted with cream and made into cottage cheese

• most curd is drained even more and pressed under weights. This pressure forms the cheese into a variety of shapes.

• The chunks of cheese are wrapped in cloth OR sealed in clear or colored wax to keep out air and prevent the cheese from drying out.

• Hard cheese must age, from 60 days to several years. During this curing process, the tough, rubbery texture of green cheese develops into the tender, waxy body of the fully-ripened cheese.

The familiar gouda cheese…always coated in a bright, red wax.

Glossary of Cheese Terms

• Aged: Generally describes a cheese that has been cured longer than six months. Aged cheeses are characterized as having more pronounced and fuller, sometimes sharper flavors than medium-aged or current-aged cheeses.

• Curing: The method, conditions and treatment from manufacturing to market, such as temperature, humidity and sanitation, that assist in giving the final cheese product the distinction of its variety. Sometimes used synonymously with aging and ripening. See Aging and Ripening.

• Ripening: The chemical and physical alteration of cheese during the curing process. See Aging and Curing.

http://www.eatwisconsincheese.com/Wisconsin-Cheese/glossary?fc=R

Examples are: Parmesan and Romano

Examples are: Cheddar, Gouda, Edam, Asiago, Provolone, Colby and Swiss

Examples are: Mozzarella, Brick, American (a refined cheese)

Softer than semi-hard cheese but firmer than soft cheese

Feta

RoquefortChèvre

Monterey Jack

Blue .

Unlike the hard cheeses, you can’t and don’t pick them up with your fingers.

Some can be eaten with a spoon, such as cottage cheese. (Popular with dieters)

Some are spread with a knife, such as Cream Cheese and Neufchatel

Cream cheese is often used in cheesecakes. Neufchatel with pimentos.

Ricotta is an Italian cheese made from the whey

Brie and Camembert are French cheeses.

Limburger: shockingly odorous cheese which originates in Belgium

Curd Cheese: the actual cheese before it is aged and cured

Fresh Mozzarella: softer and less processed than commercial packaged variety

Cheese Ripening

I. Natural cheese A. Unripened cheese 1. Made by coagulating milk proteins (casein) with acid 2. Cream cheese, cottage cheese and

Neufchatel (light cream cheese)

Cheese

B.Ripened Cheese: Made by coagulating milk proteins with enzymes (rennent) and culture acids1.Aged by bacteria:

Cheddar, Swiss, Colby, Brick, Parmesan

2.Aged by mold: Blue, Roquefort, Camembert, Brie

During the curing process, gas-producing bacteria has been introduced, and forms bubbles within the curd. This adds distinctive flavor and appearance.

Blue, Roquefort, stilton, and gorgonzola are cheeses that get their distinctive flavor from mold.

In fact, you don’t have to throw any moldy cheese away. Mold will change the flavor of the cheese, but is edible or can be trimmed away. The remaining cheese will not harm you. This is not true of some molds on other foods.

II. Process cheeses A. Made by blending one or more natural cheeses, heating and

adding emulsifying salts 1. Contain more moisture than natural cheeses

A. Pasteurized process cheeses 1. American, cheese spreads, and cheese foods 2. Cold-pack cheese – blend of natural cheeses processed

without heat 3. Flavoring and seasonings often added

Natural cheeses are made by the traditional methods.

Processed cheese is natural cheese that has been ground, mixed, and pasteurized

– Emulsifiers are added to processed cheese to prevent the separation of fat, producing desirable slicing and melting qualities in the final product.

http://www.ehow.com/facts_5964727_difference-cheese-food-regular-cheese.html

One gallon of milk yields only about one pound of cheese, and the process of making cheese is labor intensive.

It is common practice in a delicatessen (deli) to offer the customers a small, free sample. You can make sure you like a cheese before you buy it! Just ask.

Cheese is not only expensive, it’s loaded in nutrients! (healthy fats, protein, vitamin A, calcium and other minerals).

Cheese is also considered a protein food and often eaten by lacto-vegetarians as a protein source.

LET’S GET READY FOR TASTING CHEESES!!!

Swiss Cheese

• RIPENED

• Appearance: Creamy white, holes

• Texture: Hard

• Flavor: nut-like

Feta

• RIPENED

• Appearance: White, crumbly

• Texture: Semi-hard

• Flavor: Salty, “pickled”

Parmesan

• Appearance: Creamy white, granular

• Texture: Very hard

• Flavor: Robust, sharp

Cheddar

• RIPENED

• Appearance: White to orange

• Texture: Hard

• Flavor: mild to sharp

Muenster

• RIPENED

• Appearance: Orange exterior/ white interior

• Texture: Semi-soft

• Flavor: mild

Monterey Jack

• RIPENED

• Appearance: Creamy white, tiny cracks

• Texture: Semi-soft

• Flavor: very mild, pepper often added

Gouda and Edam• RIPENED

• Appearance: Creamy yellow with red wax coating

• Texture: Semi-hard

• Flavor: mild, nut-like

http://www.diffen.com/difference/Edam_Cheese_vs_Gouda_Cheese

Brie

• RIPENED

• Appearance: White, edible crust with creamy yellow interior

• Texture: Soft

• Flavor: Mild to pungent (earthy, moldy)

Ricotta

• UNRIPENED

• Appearance: Moist, white

• Texture: soft, fresh

• Flavor: mild, sweet

Cottage Cheese

• UNRIPENED

• Appearance: Moist, small or large curd, may be creamed

• Texture: Soft

• Flavor: Bland, flavorings may be added

Cream Cheese

• UNRIPENED

• Appearance: Smooth, spreadable, white

• Texture: Soft

• Flavor: Mild, slightly acidic, flavoring may be added

Mozzarella

• RIPENED

• Appearance: Creamy white, plastic-like

• Texture: Semi-soft

• Flavor: mild

Chèvre

• UNRIPENED

• Appearance: white, crumbly

• Texture: soft, semi-soft

• Flavor: goaty, earthy, sharp

Provolone

• RIPENED

• Appearance: Creamy, golden yellow

• Texture: Hard, plastic-like

• Flavor: Bland to sharp, sometimes smoked

Resources: National Dairy Council’s “Cheese” document; http://visual.ly/16-flavors-cheese-flavor-traits-related-cheeses ;