CheeseCheese

© PDST Home Economics

Making CheeseMaking Cheese Bacteria added to milk. Bacteria added to milk.

Sugar changes to lactic acid, gives flavour.Sugar changes to lactic acid, gives flavour. Milk warmed, rennet (enzyme) added.Milk warmed, rennet (enzyme) added. Milk changes to curds and whey.Milk changes to curds and whey. Curds drained, chopped, salted, whey removed.Curds drained, chopped, salted, whey removed. Curds pressed into moulds, the harder it is pressed Curds pressed into moulds, the harder it is pressed

the harder the cheese.the harder the cheese. The blocks of cheese are left to mature.The blocks of cheese are left to mature. Packaged and labelled.Packaged and labelled.

Average CompositionAverage Composition

Protein Protein 27%27% Fat Fat 33%33% CarbohydrateCarbohydrate 0% 0% Vitamins Vitamins 1% A B 1% A B Minerals Minerals 4% Calcium4% Calcium Water Water 35%35%

Nutritive value (Food value)Nutritive value (Food value) Protein, high %, HBV, for growth and repair of Protein, high %, HBV, for growth and repair of

cellscells Fat, high %, saturated, for energy, low fat cheese Fat, high %, saturated, for energy, low fat cheese

has half the fat.has half the fat. Carbohydrate, none, serve with carbs like breadCarbohydrate, none, serve with carbs like bread Minerals, calcium for bones and teethMinerals, calcium for bones and teeth Vitamin A (eyes, skin, membranes, growth), B Vitamin A (eyes, skin, membranes, growth), B

(nerves, energy).(nerves, energy). Water, depends on whether the cheese is hard Water, depends on whether the cheese is hard

semi-soft or softsemi-soft or soft

Value in the dietValue in the diet Important for growth – calcium, protein, Vit A.Important for growth – calcium, protein, Vit A. Lots of varieties.Lots of varieties. Versatile – many uses.Versatile – many uses. Easily packed – lunches, picnics.Easily packed – lunches, picnics. Cheap, no waste.Cheap, no waste. Very little preparation.Very little preparation. High in fat and cholesterol avoided by people High in fat and cholesterol avoided by people

overweight and with heart disease.overweight and with heart disease. Hard to digest because high in fat, Hard to digest because high in fat,

invalids, elderly may have to avoid itinvalids, elderly may have to avoid it

Classification of cheesesClassification of cheeses

SoftSoft Semi - hardSemi - hard HardHard ProcessedProcessed

Cottage Cottage

CreamCream

BrieBrie

CamembertCamembert

Edam Edam

GoudaGouda

StiltonStilton

CheddarCheddar

ParmesanParmesan

CheshireCheshire

GruyereGruyere

Cheese spreadsCheese spreads

TrianglesTriangles

SlicesSlices

Foil wrappedFoil wrapped

Soft CheeseSoft Cheese

Semi-soft/semi-hard cheeseSemi-soft/semi-hard cheese

Hard Hard CheeseCheese

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Uses of CheeseUses of Cheese

Healthy snack.Healthy snack. Sandwiches.Sandwiches. Salads.Salads. Part of main dish, Quiche, Pizza, lasagne.Part of main dish, Quiche, Pizza, lasagne. Cheese sauce.Cheese sauce. Garnishing: soup, spaghetti, ‘au gratin’ dishes.Garnishing: soup, spaghetti, ‘au gratin’ dishes. Final course.Final course.

Storing Storing cheesecheese

Check date stamp.Check date stamp. Wrap or put in plastic Wrap or put in plastic

box.box. Refrigerate.Refrigerate. Remove from fridge 1 Remove from fridge 1

hour before eating.hour before eating. Grate hard cheese into Grate hard cheese into

jar and use for melting.jar and use for melting.

Effects of Effects of cooking on cooking on

cheesecheese

Fat melts.Fat melts. Protein coagulates Protein coagulates

and then hardens and and then hardens and becomes harder to becomes harder to digest.digest.

Turns brown.Turns brown. Bacteria destroyed.Bacteria destroyed. Vit B lost.Vit B lost.

To make cheese To make cheese easier to digest:easier to digest: grate grate it, add mustard, cook it, add mustard, cook as little as possible.as little as possible.

To include more dairy To include more dairy products in the dietproducts in the diet

Drink milk based drinks instead of fizzy drinks.Drink milk based drinks instead of fizzy drinks. Add yoghurt to fruit smoothies.Add yoghurt to fruit smoothies. Use cheese and yoghurt and fromage frais for Use cheese and yoghurt and fromage frais for

snacks.snacks. Serve dishes au gratin eg. Potatoes.Serve dishes au gratin eg. Potatoes. Add grated cheese to salads.Add grated cheese to salads.