Transcript Cheese and Cheese Making File

Cheese and Cheese
Making
Cheese is Good!!!
Cheese
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Cheese is a fermented milk product
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Made across the world and each country does it a little
different for the taste of the people
Cheese focuses heavily on the sensory characteristics
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Fermented means that the sugars are broken down
Texture, flavor and forms
There are so many cheeses it would take forever to list
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For a partial complete list go to: http://www.cheese.com/
Or http://en.wikipedia.org/wiki/List_of_cheeses
Variations of cheeses
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Halloumi
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A cheese from
the island of
Cyprus that is
often grilled
or fried
Types of cheeses
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Manchego –
sheep’s milk
cheese from
Spain
Semi soft with
a rind
Cheese Making
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Milk is acidified with lemon juice or vinegar or
sometimes bacteria
This turns the milk sugars into lactic acid
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Once it is lactic acid rennet is added
Rennet – Enzymes from the 4th stomach of small calves
which aids in the digestion of milk
 There are vegetarian alternatives to calf rennet
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Swiss cheese also uses a starter culture (bacteria)
of Propionibacter shermani which gives of CO2
and causes the holes
Cheese Making
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Curd stage
After lactic acid is formed, some soft cheeses are
pretty much complete
The next step is to drain the water
Most are heated to around 100 degrees
Fahrenheit
Salt is then added to preserve cheese and
remove excess water
Cheese Making
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Additional techniques
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Stretching (Mozzarella, Provolone)
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Cheddaring (Cheddars)
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Cut curd is repeatedly piled up to remove more moisture
Washing (Gouda, Colby)
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Curd stretched and kneaded in hot water to developed
stringy texture
Washed in warm water to reduce acidity and develop mild
flavor
Hardness is developed by adding additional
pressure in the molds
Cheese Making
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Aging stage
Can last from a few days to several years
Microbes and enzymes transform texture and
give its flavor
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Caused by casein (protein) and milkfat breakdown
Brie, Limburger, and Bleu cheeses are allowed to
have additional bacteria introduced to them
History of Cheese
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Believed to have been started
when milk was stored in the
stomach of a calf in ancient
times
No real evidence of origin
has ever been established
There is evidence of cheese
in Egyptian tombs dating
back thousands of years
The Romans spread a
standardized cheese making
recipe across much of their
taken territory
Modern Times
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Europe was main source of cheese before Columbus
discovered the new world
Relatively unknown in Asia and limited in Africa
As European and American food and culture spread
across the world so has the consumption of cheese
First mass produced cheese was in Switzerland in 1815
Jesse Williams from New York was first to mass
produce in US in 1851
1860’s brought mass produced rennet
Now more processed cheese is bought than “real”
Other interests of cheeses
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Cottage cheese
Cheese curd that is not pressed or aged
 Higher in protein because it has not had the whey
removed (remember: whey is sold to make animal
feed or nutritional supplements)
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US is by far the leading cheese producer by
almost 3 to 1 over Germany
We are a small exporter however because we
mostly grow homebound cheese
Facts about cheese
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Eastern Asia does not eat a lot of cheese
because lactose intolerance is high
Islam and Judaism also discourage cheese made
from animal rennet because it may not have
been properly prepared according to halal or
kosher procedures