Transcript Nutrition design template (dairy products)

Cheese
“Just a little slice of Heaven”
Cheese
Are 60% water & contain fat, high in
protein & calcium
Types:
 Fresh cheese
 Soft, rind-ripened cheese
 Semi-soft cheese
 Hard cheese
 Blue-vein cheese
 Grating cheese
 Processed cheese
Fresh Cheeses
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Moist, soft cheeses that typically have not
ripened or significantly aged.
Used as spreads, with fruit, or in cooking &
baking
Are highly perishable
Include: cottage cheese, cream cheese,
farmer cheese, fresh goat cheese,
mascarpone, fresh mozzarella, feta, fresh
ricotta
Soft, Rind-Ripened Cheese
Soft cheese that has been ripened by
being exposed to a spray or dusting of
“friendly” mold
 Aged until the rind (outer surface)
develops a soft, downy consistency
 When fully ripe it should be nearly
runny
 Includes: Brie, Camembert, Pont
l’Eveque
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Semi-soft Cheeses
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More solid than soft cheese and retains its
shape and comes in 3 types
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Rind-ripened: rind is washed with grape juice,
beer, brandy, wine, cider, or olive oil which
penetrates and flavors the cheese
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Include: Muenster, Port-Salut
Dry-Rind: rind is hardened natrually through
exposure to air so it is firm
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Include: bel paese, Monterey Jack, Morbier, Havarti
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Waxed-Rind: wax is applied to form a
solid shell around the cheese as it
ripens
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Include: Edam, Fontina
Blue-Vein Cheese
Needles are injected into the cheese to
form holes in which mold spores
multiply
 Salted and ripened in a cave
 Include: Roquefort, Gorgonzola,
Stilton, Maytag Blue
 Young blue-vein cheese are mild in
comparison to the aged versions
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Hard Cheeses
Has a drier texture and firmer
consistency
 Slice and grate easily
 Include: cheddar cheese,
Emmenthaler, Gruyere, Cdolby,
Jarlsberg, Provolone, Manchego
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Grating Cheese
Solid, dry cheese that have a grainy
consistency
 Used mostly grated or shaved, but can
be in bite-size chunks for cheese
platters
 Often produced in 75-80 lb. wheels
 Include: Parmigiano-Reggiano,
Pecorino-Romano, Sapsago
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Processed cheeses
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Made from one or more cheeses that have
been finely ground, mixed together with
other non-dairy ingredients, heated, and
poured into a mold
51% must be cheese
Additional moisture can be added to
processed cheese food to make it
spreadable.
Buying Cheese
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Buy only as much as you need
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Examine the label for information
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Once cut, cheeses lose quality and freshness
Best source of information is the supplier
Examine the Rind - the color should be
natural
Examine the interior - shouldn’t be holes or
off-coloring
Taste if possible to know what you are
getting
Handling Cheese
Cut off only as much as you need
 Mold does not contaminate the entire
cheese, so trim it away
 Grate cheese only when you need it
 Use proper sanitation practices
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Storing Cheese
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Whole cheese keeps longest
Hard cheeses keep longest
Wrap cheese in waxed paper or butcher
paper and store in a cool place. Plastic wrap
does not allow cheese to breathe.
Or Place in a container with a tight-fitting lid.
Don’t reuse storage wrappings
Serving cheese
Fresh cheeses are best purchased on
the day they are to be used.
 Serve cheeses at room temperature
 Served as appetizer - alone or as part
of a composed salad
 Served following a meal in European
tradition - with fruit before the dessert
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Cheese as a separate course
Individual cheese - allows eater to
focus on just the cheese
 Multiple cheeses - several cheeses
offered at once (flight of cheeses)
which offered the eater a variety
 Cheese Cart - allows eater to choose
what they want
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Served with bread, crackers, and fruit
Cheese Board
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Flat platter on which cheese is served
Cheeses may be place on individual cheese
boards or on one large cheese board.
A separate knife should be provided for each
different kind of cheese.
Foods paired with cheese include bread,
crackers, fruit, cured meats, roasted
pappers, & cut-up raw vegetables
Cooking with Cheeses
Heat will alter the flavor
 High heat causes cheese to be tough &
rubbery
 Use of low heat is recommended
 Cheeses can be used in dishes, as a
sauce, or as a topping or garnish
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Cheese in dishes
Semi-soft cheeses are ideal
 They should be shredded for easier &
more even melting
 Cheddar, Gruyere and Fontina are
especially good for melting
 Fondue: melted cheese with a thick,
creamy texture used for dipping cooked
or raw vegetables and bread
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Cheese sauces
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Cheese can add both body and flavor to
sauces.
Cheese should be stirred into sauces at the
last minute
Fondue – dish prepared by melting cheese
that is then used for dipping raw vegetables
and bread.
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To make use: Emmenthaler, Gruyere, Fontina,
cheddar
Cheese toppings or Garnishes
Cheese complements or offsets the
flavors and textures of other
ingredients
 Can use soft or hard or combination in
baked dishes
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Mozzarella is excellent for melting
Grated cheese provide a flavor boost
on salads, meat, or vegetables