CHEESE ARE DISTINGUISHED BY FLAVOUR & CATEGORISED ACCORDING TO THEIR TEXTURE. THEY DIFFER FROM EACH OTHER FOR A NO. OF REASONS, MAINLY ARISING THROUGH VARIATIONS IN THE MAKING PROCESS. CHEESE ALSO VARY BECAUSE THE MILK USED COMES FROM SUCH DIFFERENT ANIMALS AS COWS, SHEEP & GOAT.DIFFERENCE OCCUR IN THE RIND & HOW IT IS FORMED, IN THE PASTE & IN THE COOKING PROCESS. CHEESE ALSO VARY BECAUSE THE MILK USED COMES FROM SUCH DIFFERENT ANIMALS AS COWS, SHEEP & GOAT.

HISTORY

Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating where cheesemaking originated, either ine Europe , Central Asia or the Middle East, but the practice had spread within Europe prior to Roman times and, according to Pliny the Elder, had become a sophisticated enterprise by the time the Roman Empire came into being. . The first cheese may have been made by people in the Middle East or by nomadic Turkic tribes in Central Asia. The earliest archeological evidence of cheesemaking has been found in Egyptian tomb murals, dating to about 2000 BC. The earliest cheeses were likely to have been quite sour and salty, similar in texture to rustic cottage cheese or feta, a crumbly, flavorful Greek cheese.Cheese produced in Europe, where climates are cooler than the Middle East, required less salt for preservation. With less salt and acidity, the cheese became a suitable environment for useful microbes and molds, giving aged cheeses their respective flavors

FRESH

SOFT

SEMI- HARDHARD

BLUE

TYPES OF CHEESE

There are many types of cheese, with around 500 different varieties recognized by the International Dairy Federation.

CREAMSimilar to cottage

cheese but made of full milk. Some are also made from non-cow milk.

MOZZRELA

Italian cheese

Made from buffalo milk but may also

be made from cow’s

milk

RICOTTA

Italian cheese made

from the whey of

cow’s milk. These are also made

from sheep’s milk

FRESH

CHEESE

SOFT CHEESE

BRIE:- Famous French cheese made since the 8th century.

BEL PAESE:- This light & creamy Italian cheese has a

name tha means ‘Beautiful country’ &

was produce in 1929. CAMEMBERT:- Famous French cheese which is stronger & often more

pungent than brie.

FETA:- Greek cheese made from both goat & sheep.

LIPTAUER:- Hungarian cheese spread made from sheep & cow milk. Often found with various additions,

such as onion, mustard

SEMI HARD CHEESE

CHESHIRE :-

Crumbly, slightly

salty cheese,

available as either white or

red.

CHEDDAR :- Classic British cheese

made all over the world & referred to as for

e.g. Scottish cheddar.

CANTAL:- French cheese from

Auvergne, similar to Cheddar.

CAERPHILLY :-

Buttermilk-

flavoured cheese with a soft

paste. Originally a Welsh cheese but now

manufactured all

over Britain.

APPENZELLER :- Typical example of Swiss cheese texture.

The name is from

the Latin for

‘abbot’s cell’.

DERBY :- It is now

more often

known by the sage-

flavoured

variety, sage

Derby

EMMENTHAL :- The name of

this Swiss cheese

refers to the Emme Valley. It is softer

& slightly less tasty

ESROME :- This Danish cheese

has a red rather than

yellow rind.

JARLSBERG :- Similar

to emmenthal, this

is Norwegi

an cheese was 1st

produced in

1950s. It has

yellow wax

coating.

LANCASHIRE :-

Another classic English cheese similar

to cheshire.

HARD CHEESE

•Originating from ancient Roman times, the name means ‘cheese on horseback’ because its shape is said to saddlebag

CACIOCAVALLO

•Literally Greek for ‘Hard cheese’, this is a tasty cheese which is suitable for grating.

KEFALOTYRI

•Classic Italian hard cheese, more correctly called Parmigiano reggiano. It is also known as grated cheese.

PARMESAN

•Hard, sheep’s milk, grating or table cheese from southern Italy. Also available with added peppercorns as Pepato from Sicily.

PECORINO

•Smoked cheese made in America, Australia & Italy.

PROVOLONE

BLUE CHEESE

DANISH BLUE :- It was the 1st

European blue cheese to gain

popularity. One of the most well

known blue cheese.

DOLCELATTE :- Factory made

version of Gorgonzola. The

name is Italian for ‘sweet milk’& the

cheese is fairly soft & greenish veining

BLUE CHESHIRE :- One of the finest

blue cheese which only becomes blue

accidentally.

BLUE de BRESSE :- Fairly soft & mild flavoured French cheese from the

area between Soaneet-Loire & the

Jura.

THE COVER

FOR CHEESE

SIDE PLATE

SOME TIMES A SMALL

FORK (SWEET)

SIDE KNIFE

ACCOMPANI-MENTS

SET ON THE TABLE

SERVICE OF

CHEESE

• If not plated, the cheese board or trolley will be presented to the customer containing a varied selection of cheeses in ripe condition together with sufficient cheese knives for cutting & portioning the different cheeses.

• If cheese is wrapped in foil this must be removed by waiter before serving.

• The waiter should remove the cheese rind if it is not palatable. This is not necessary in the case of camembert & brie as the rind of these two French cheeses is palatable.

STORAGE & CUTTING OF CHEESE

CHEESE SHOULD BE STORED IN COOL, DARK PLACE, WITH GOOD AIR CIRCULATION OR IN A REFRIGERATOR. IT SHOULD BE STORED AWAY FROM FOOD ITEMS THAT ABSORB FLAVOURS/ODOURS, SUCH AS DAIRY PRODUCE.