Cheese“Just a little slice of

Heaven”

CheeseAre 60% water & contain fat, high in Are 60% water & contain fat, high in

protein & calciumprotein & calciumTypes:Types: Fresh cheeseFresh cheese Soft, rind-ripened cheeseSoft, rind-ripened cheese Semi-soft cheeseSemi-soft cheese Hard cheeseHard cheese Blue-vein cheeseBlue-vein cheese Grating cheeseGrating cheese Processed cheeseProcessed cheese

Fresh Cheeses

Moist, soft cheeses that typically have Moist, soft cheeses that typically have not ripened or significantly aged.not ripened or significantly aged.

Used as spreads, with fruit, or in Used as spreads, with fruit, or in cooking & bakingcooking & baking

Are highly perishableAre highly perishable Include: cottage cheese, cream Include: cottage cheese, cream

cheese, farmer cheese, fresh goat cheese, farmer cheese, fresh goat cheese, mascarpone, fresh mozzarella, cheese, mascarpone, fresh mozzarella, feta, fresh ricottafeta, fresh ricotta

Soft, Rind-Ripened Cheese

Soft cheese that has been ripened Soft cheese that has been ripened by being exposed to a spray or by being exposed to a spray or dusting of “friendly” molddusting of “friendly” mold

Aged until the rind (outer surface) Aged until the rind (outer surface) develops a soft, downy develops a soft, downy consistencyconsistency

When fully ripe it should be nearly When fully ripe it should be nearly runnyrunny

Includes: Brie, Camembert, Pont Includes: Brie, Camembert, Pont l’Evequel’Eveque

Semi-soft Cheeses

More solid than soft cheese and retains More solid than soft cheese and retains its shape and comes in 3 typesits shape and comes in 3 types Rind-ripened: rind is washed with grape Rind-ripened: rind is washed with grape

juice, beer, brandy, wine, cider, or olive oil juice, beer, brandy, wine, cider, or olive oil which penetrates and flavors the cheesewhich penetrates and flavors the cheese

Include: Muenster, Port-SalutInclude: Muenster, Port-Salut Dry-Rind: rind is hardened natrually Dry-Rind: rind is hardened natrually

through exposure to air so it is firmthrough exposure to air so it is firm Include: bel paese, Monterey Jack, Morbier, Include: bel paese, Monterey Jack, Morbier,

HavartiHavarti

Waxed-Rind: wax is applied to Waxed-Rind: wax is applied to form a solid shell around the form a solid shell around the cheese as it ripenscheese as it ripens Include: Edam, FontinaInclude: Edam, Fontina

Blue-Vein Cheese

Needles are injected into the Needles are injected into the cheese to form holes in which cheese to form holes in which mold spores multiplymold spores multiply

Salted and ripened in a caveSalted and ripened in a cave Include: Roquefort, Gorgonzola, Include: Roquefort, Gorgonzola,

Stilton, Maytag BlueStilton, Maytag Blue Young blue-vein cheese are mild in Young blue-vein cheese are mild in

comparison to the aged versionscomparison to the aged versions

Hard Cheeses

Has a drier texture and firmer Has a drier texture and firmer consistencyconsistency

Slice and grate easilySlice and grate easily Include: cheddar cheese, Include: cheddar cheese,

Emmenthaler, Gruyere, Cdolby, Emmenthaler, Gruyere, Cdolby, Jarlsberg, Provolone, ManchegoJarlsberg, Provolone, Manchego

Grating Cheese

Solid, dry cheese that have a Solid, dry cheese that have a grainy consistencygrainy consistency

Used mostly grated or shaved, but Used mostly grated or shaved, but can be in bite-size chunks for can be in bite-size chunks for cheese platterscheese platters

Often produced in 75-80 lb. wheelsOften produced in 75-80 lb. wheels Include: Parmigiano-Reggiano, Include: Parmigiano-Reggiano,

Pecorino-Romano, SapsagoPecorino-Romano, Sapsago

Processed cheeses

Made from one or more cheeses that Made from one or more cheeses that have been finely ground, mixed have been finely ground, mixed together with other non-dairy together with other non-dairy ingredients, heated, and poured into a ingredients, heated, and poured into a moldmold

51% must be cheese51% must be cheese Additional moisture can be added to Additional moisture can be added to

processed cheese food to make it processed cheese food to make it spreadable.spreadable.

Buying Cheese

Buy only as much as you needBuy only as much as you need Once cut, cheeses lose quality and Once cut, cheeses lose quality and

freshnessfreshness Examine the label for informationExamine the label for information

Best source of information is the supplierBest source of information is the supplier Examine the Rind - the color should be Examine the Rind - the color should be

naturalnatural Examine the interior - shouldn’t be Examine the interior - shouldn’t be

holes or off-coloringholes or off-coloring Taste if possible to know what you are Taste if possible to know what you are

gettinggetting

Handling Cheese

Cut off only as much as you needCut off only as much as you need Mold does not contaminate the Mold does not contaminate the

entire cheese, so trim it awayentire cheese, so trim it away Grate cheese only when you need Grate cheese only when you need

itit Use proper sanitation practicesUse proper sanitation practices

Storing Cheese

Whole cheese keeps longestWhole cheese keeps longest Hard cheeses keep longestHard cheeses keep longest Wrap cheese in waxed paper or butcher Wrap cheese in waxed paper or butcher

paper and store in a cool place. Plastic paper and store in a cool place. Plastic wrap does not allow cheese to breathe.wrap does not allow cheese to breathe.

Or Place in a container with a tight-Or Place in a container with a tight-fitting lid.fitting lid.

Don’t reuse storage wrappingsDon’t reuse storage wrappings

Serving cheese

Fresh cheeses are best purchased Fresh cheeses are best purchased on the day they are to be used.on the day they are to be used.

Serve cheeses at room Serve cheeses at room temperaturetemperature

Served as appetizer - alone or as Served as appetizer - alone or as part of a composed saladpart of a composed salad

Served following a meal in Served following a meal in European tradition - with fruit European tradition - with fruit before the dessertbefore the dessert

Cheese as a separate course

Individual cheese - allows eater to Individual cheese - allows eater to focus on just the cheesefocus on just the cheese

Multiple cheeses - several cheeses Multiple cheeses - several cheeses offered at once (flight of cheeses) offered at once (flight of cheeses) which offered the eater a varietywhich offered the eater a variety

Cheese Cart - allows eater to Cheese Cart - allows eater to choose what they wantchoose what they want Served with bread, crackers, and fruitServed with bread, crackers, and fruit

Cheese Board

Flat platter on which cheese is servedFlat platter on which cheese is served Cheeses may be place on individual Cheeses may be place on individual

cheese boards or on one large cheese cheese boards or on one large cheese board. board.

A separate knife should be provided for A separate knife should be provided for each different kind of cheese.each different kind of cheese.

Foods paired with cheese include Foods paired with cheese include bread, crackers, fruit, cured meats, bread, crackers, fruit, cured meats, roasted pappers, & cut-up raw roasted pappers, & cut-up raw vegetablesvegetables

Cooking with Cheeses

Heat will alter the flavorHeat will alter the flavor High heat causes cheese to be High heat causes cheese to be

tough & rubberytough & rubbery Use of low heat is recommendedUse of low heat is recommended Cheeses can be used in dishes, as Cheeses can be used in dishes, as

a sauce, or as a topping or garnisha sauce, or as a topping or garnish

Cheese in dishes

Semi-soft cheeses are idealSemi-soft cheeses are ideal They should be shredded for They should be shredded for

easier & more even meltingeasier & more even melting Cheddar, Gruyere and Fontina are Cheddar, Gruyere and Fontina are

especially good for meltingespecially good for melting Fondue: melted cheese with a Fondue: melted cheese with a

thick, creamy texture used for thick, creamy texture used for dipping cooked or raw vegetables dipping cooked or raw vegetables and breadand bread

Cheese sauces

Cheese can add both body and flavor to Cheese can add both body and flavor to sauces.sauces.

Cheese should be stirred into sauces at Cheese should be stirred into sauces at the last minutethe last minute

Fondue – dish prepared by melting Fondue – dish prepared by melting cheese that is then used for dipping cheese that is then used for dipping raw vegetables and bread.raw vegetables and bread. To make use: Emmenthaler, Gruyere, To make use: Emmenthaler, Gruyere,

Fontina, cheddarFontina, cheddar

Cheese toppings or Garnishes

Cheese complements or offsets Cheese complements or offsets the flavors and textures of other the flavors and textures of other ingredientsingredients

Can use soft or hard or Can use soft or hard or combination in baked dishescombination in baked dishes Mozzarella is excellent for meltingMozzarella is excellent for melting

Grated cheese provide a flavor Grated cheese provide a flavor boost on salads, meat, or boost on salads, meat, or vegetablesvegetables