Cheese: �Chapter 34

Cheese

• Cheese: A concentrated form of milk.
• Curds: Solid clusters formed when milk separates into solids and liquids.
• Whey: Thin, bluish liquid formed when rennin is added to milk.

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HOW CHEESE IS MADE

• Name three animals that produce milk used in the cheese-making process: Cows, Goats, & Sheep.
• Cheeses made in the U.S. are usually made from cows’ milk.

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• Cheese comes in 2 Forms
• Fresh (Unripened)
• Aged (Ripened)

• Fresh Cheese – has not been allowed to age. It is made from pasteurized milk & has mild flavor.
• Fresh cheese is highly perishable and must be refrigerated and used within a few days.
• Examples: Cream Cheese, Cottage Cheese, Ricotta, & Farmer’s Cheese.

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• Ripened Cheese – is made by adding ripening agents, such as bacteria, mold, yeast, or a combination of these, to the curds.
• They can be grouped by textures.
• Firm – Eaten plain or used in cooking.
• Semisoft – Melts smoothly and is eaten plain or cooked.
• Soft – Soft texture with a hard, white crust that is edible.
• Blue-veined – Molds added during aging process to create blue or green veins.

How Blue Cheese Is Made

• Processed Cheese – Made by blending one or more natural cheeses, heating and adding emulsified salts.

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Serving Cheese

• Because fresh cheese is highly perishable, serve it chilled.
• It combines well with fruit in salads or with other foods. For example, ham salad, salsa, & vegetable dishes.

Serving Cheese

• Cheddar or other ripened cheeses taste best served at room temperature.
• Remove them from the refrigerator about 30 minutes before serving.

Cooking Cheese

• Cheese should be cooked just until it melts.
• If you cook cheese for too long or use a high temperature, it becomes tough & rubbery.
• To reduce cooking time, cut the cheese into small pieces or grate it.
• The best way to melt cheese is to use a double boiler.

The End!