CHEESE

Definition?
Classification?
Nutritive value & composition?
Guidelines in buying, storing, &
preparing?
• DEFINITION

♣ A solid food prepared from the pressed

curd of milk, often seasoned and aged.
♣ A food consisting of proteins and fat
from milk, usually the milk of cows,
buffalo, goats or sheep
♣ one of the world’s oldest food products
—for thousands of years, people have
raised animals for milk, turning their
surplus milk into cheese.
CLASSIFICATION

 Soft – Cream, Neufchatel, Romadur, Cottage,

Liptau
 Semi-hard – Lancashire, Limburger, Munster,
Brick
 Hard – Cheddar, Cheshire, Gruyere, Parmesan,
Romano, Provolone, Edam, Gouda, Cheddar
Swiss, Herrgard, Swiss Emmental Sapsago
 External Moulded ripened – Camembert
 Internal mould ripened – Stilton, Roquefort
Blue, Gorgonzola, Blue, Gammelost
 NAME MOISTURE FAT PROTEIN ASH AND
SALT

Brick 42,5 30.7 21.1 3.0

Camembert 47.9 26.3 22.2 4.1

Cheddar 36.8 33.8 23.7 5.6

Cottage 69.8 1.0 23.3 1.9

Cream 42.7 39.9 14.5 1.9

Edam 38.1 22.7 30.9 6.2

Limburger 54.8 19.6 21.3 5.2

Parmesan 17.0 22.7 49.4 7.6

Roquefort 38.7 32.2 21.4 6.1

Swiss 33.0 30.5 30.4 4.2

Gouda 38.1 24.5 29.6 6.1

Guidelines in buying cheese

• 1. IMPORTANT - Find a cheese shop

with a knowledgeable staff who are
willing to teach you and let you taste as
many cheeses as you want.
• 2. Get to know the person who sells you
your cheese otherwise known as the
Cheese monger. Not a particularly nice
sounding name but he or she will be able
to point you in the right direction once
they know your tastes.
• 3. Ask to try a different cheese
every time you go into a market that
sells cheese.

• 4. Start with the three main milk

types (goat, sheep or cow). Figure out
which you like best, second, third. If
there is one you really dislike, fine,
you just made it easy for future
choices.
• 5. Try different textures (soft, semi-
soft, hard) to see which appeals to you
most.

• 6. Try the same cheese from different

countries. You will be surprised at some
of the differences.

• 7. Experiment with food and wine.

Different cheeses go better with some
foods and wines than others.
• 8. Ask or read about what pairing
work and then give them a try.

• 9. Read about cheese in one of the

many great books on the subject.
STORING CHEESE

 Keep cheese in a covered

container in your refrigerator
on a clean, dry, lightly
crumpled paper towel or two,
leaving a little breathing room.
STORING CHEESE

When mold starts to form, it will

consume the oil and not the cheese;
simply wipe it off, or rinse in tepid
water. Dry, rub with fresh oil and
store as above in a clean container
with clean towels.
STORING CHEESE

• Keep washed rind, blue, flavored and

white rind cheeses in separate
containers to prevent mingling.
• If it's for just a few days, an
oversized resealable bag with a
crumpled towel will do. Be sure to
minimize contact so it can breathe.
• Tupperware makes a great
container for storing cheese. Look
for the one called the Fridgesmart;
it has a grooved bottom so you
don't have to sit the cheese on
anything, and two holes for
ventilation on the sides. You can
also use disposable Ziplocs by
piercing the sides with a few pin
holes on each side.
• If stored as above and rubbed with oil,
larger chunks of semi-hard and hard
natural cheeses can keep for months.
Wipe off any mold every couple of
weeks as it forms. After a few
treatments, mold will slow or cease to
grow if your container has enough
towels to soak up excess moisture.
Change the towels and wash container
often.
Guidelines In preparing cheese

• The present invention provides a method for

preparing cheese products, and process cheese bases
for use in the production of process cheese. The
method generally includes mixing one or more
concentrated powders derived from milk with sodium
chloride, milk fat, water, and, optionally, an edible
acid and/or a preservative for a period of time
sufficient to produce a well-mixed, homogeneous
product, and cooling the resulting mixture for a time
and at a temperature which is sufficient to allow the
mixture to form a solid matrix. The solid matrix can
be consumed, or can be used as a substitute for
natural cheese and ground by a cheese grinding
system during the production of process cheese. The
present invention also provides cheese products and
process cheese bases prepared according to this
method, and to process cheeses produced with the
process cheese bases.
INTERESTING

FACTS ABOUT

CHEESE!!!
• The world's largest consumers of
cheese include Greece (63 pounds
per person each year), France (54
pounds), Iceland (53 pounds),
Germany (48 pounds), Italy (44
pounds), the Netherlands (40
pounds), the United States (31
pounds), Australia (27 pounds), and
Canada (26 pounds).
• The United States
produces more than 25
percent of the world's
supply of cheese,
approximately 9 billion
pounds per year.
• King Henry II declared
Cheddar to be the best
cheese in Britain.

• Skunks love cheese. It

seems Cheddar is their
favorite as well!
Reporters:
Kym Absulio
Jo-an Ching
Jacqueline V. Buñag