Cheese Training

23
CHEESE Cheese is a solid food made from the milk of cows , goats , sheep , and other mammals

Transcript of Cheese Training

Page 2: Cheese Training

Types Of Cheese

• There are hundreds of types of cheese produced all over the world. Different styles and flavors of cheese are the result of using milk from various mammals or with different butterfat contents, employing particular species of bacteria and molds, and varying the length of aging and other processing treatments. Other factors include animal diet and the addition of flavoring agents such as herbs, spices, or wood smoke. Whether the milk is pasteurized may also affect the flavor

Page 3: Cheese Training

How to Make Cheese

Whether it comes from a cow, a goat or a sheep the only basic ingredient is milk.The main steps in cheese making are also very similar.Before the milk is curdled it must be homogenized to obtain the required amount of protein, fat and so on.

Page 4: Cheese Training

• 1. CurdlingEither rennet (an enzyme found in calves' stomachs), lactic bacteria or both are added to the milk. They cause it to coagulate. The milk separates into a solid - curd - and a liquid part - whey.

Page 5: Cheese Training

• 2. DrainingThe whey drains off and the curd contracts. This process occurs of its own accord, but draining can be speeded up by stirring, cutting or heating.

Page 6: Cheese Training

• 3. MouldingThe cheese is shaped by placing the curd in perforated moulds or pressing it in cloth surrounded by a ring made of wood or other materials.

Page 7: Cheese Training

• 4. SaltingSalt may be added to curd or applied to the outside. It helps to control the development of micro-organisms and obtain the desired appearance and final taste.

Page 8: Cheese Training

• 5. MaturingCheeses may mature for a few days or several months. As fermentation progresses the curd is transformed into a paste.The taste and fragrance develop. Cheese requires constant attention and must be turned and brushed by hand at regular intervals. The temperature, moisture and flow of air play an essential part in maturing.

Page 9: Cheese Training

• 6. Packaging• Its packaging preserves the quality of the

cheese and the label tells consumers:- the name of the cheese- the place where it was made and the name and address of the producer- the fat content (in relation to dry matter).

Page 10: Cheese Training

Type Of Cheese

Factors which are relevant to the categorization of cheeses include:

Length of aging. • Texture. • Methods of making • Fat content. • Kind of milk.

Page 11: Cheese Training

• Curd cheeseCurd cheese is only slightly drained and does not mature. It is best known as cottage cheese or fromage blanc.Some types of curd cheese are flavored with pepper, garlic or herbs to give them a stronger taste

Page 12: Cheese Training

• Soft cheese with a white rindThe rind is white with a slight bloom. The cheeses owe their name to this white mould that develops as they mature. The best known are probably Camembert, Coulommiers

Page 13: Cheese Training

• Soft cheese with a washed rindThese cheeses have a well-developed flavor and a creamy inside. During the maturing process they are washed with brine then brushed to stimulate fermentation and encourage the rind to develop its orange, slightly moist appearance.They include Pont-l'Evêque, Munster

Page 14: Cheese Training

• Veined cheeseCommonly referred to as blue cheese, these varieties owe their name to the mould that develops on the inside, giving them their specific flavor. The cheese is neither cooked nor pressed. Long needles are inserted leaving tiny passages along which the blue veins can develop. Penicillium roqueforti or Penicillium glaucumThe best known are probably Fourme d'Ambert

Page 15: Cheese Training

• Goat's cheeseSimilar to the soft cheeses with a white rind but made exclusively using goat's milk. Depending on how old they are, they may be fresh, soft, half-dry, dry or hard. Sometimes they are sprinkled with herbs or other aromatic substances, or indeed wrapped in vine leaves.

Page 16: Cheese Training

• Uncooked pressed cheeseThese semi-hard cheeses are pressed mechanically to speed up draining. After maturing slowly for two or three months they achieve their full, but subtle flavor.They include Cantal, Tomme de Savoie

Page 17: Cheese Training

• Cooked pressed cheeseThese cheeses mature for a long time, up to six months or even a year. They are pressed, resulting in a firm texture. The holes so typical of Emmental or Comté are caused by carbon dioxide released during maturing.

Page 18: Cheese Training

• Melted cheeseThis type of cheese is obtained by melting one or more types of pressed cheese, which may have been cooked or not, and in some cases adding milk, cream, spices and other flavouring.They include spreading cheese sold in individual portions.

Page 19: Cheese Training

Eating and Cooking

• At refrigerator temperatures, the fat in a piece of cheese is as hard as unsoftened butter, and its protein structure is stiff as well. Flavor and odor compounds are less easily liberated when cold. For improvements in flavor and texture, it is widely advised that cheeses be allowed to warm up to room temperature before eating. If the cheese is further warmed, to 26–32°C (80–90°F), the fats will begin to "sweat out" as they go beyond soft to fully liquid.

Page 20: Cheese Training

Pasteurization• A number of food safety agencies around the world have warned of the risks of

raw-milk cheeses. The U.S. Food and Drug Administration states that soft raw-milk cheeses can cause "serious infectious diseases including listeriosis, brucellosis, salmonellosis and tuberculosis". It is U.S. law since 1944 that all raw-milk cheeses (including imports since 1951) must be aged at least 60 days. Australia has a wide ban on raw-milk cheeses as well, though in recent years exceptions have been made for Swiss Gruyère, Emmental and Sbrinz, and for French Roquefort.

• Government-imposed pasteurization is, itself, controversial. Some say these worries are overblown, pointing out that pasteurization of the milk used to make cheese does not ensure its safety in any case.

• This is supported by statistics showing that in Europe (where young raw-milk cheeses are still legal in some countries), most cheese-related food poisoning incidents were traced to pasteurized cheeses.

• Pregnant women may face an additional risk from cheese; the U.S. Centers for Disease Control has warned pregnant women against eating soft-ripened cheeses and blue-veined cheeses, due to the listeria risk to the unborn baby.

Page 21: Cheese Training

World Production and consumption

• Worldwide, cheese is a major agricultural product. According to the Food and Agricultural Organization of the United Nations, over 18 million metric tons of cheese were produced worldwide in 2004. This is more than the yearly production of coffee beans, tea leaves, cocoa beans and tobacco combined.

Page 23: Cheese Training

When to Eat Cheese

• French eats the cheese before dessert• English after dessertBefore or After, as long as the cheese is at the

right temperature and served correctly it doesn’t matter.But be aware of the smell do not eat cheese

on your first date!!!!!