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Different Varieties of Cheese

Dr. Jitender Kumar

HOD, Biotechnology

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Definition of Cheese

  • Produced from different dairy products.
  • Cheese is a fresh or mature or semi solid product obtained by coagulating milk via the action of rennet or other suitable coagulating agents and draining the whey.
  • Classified as fermented products

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Types of Cheese

  • Ripened cheese
  • Soft ripened cheese
  • Blue cheese
  • Chidar cheese
  • Mozrella cheese
  • Pasta Filata cheese
  • Hard cheese

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1. Ripened cheese

  • Ripened cheese are made by coagulating milk protein with enzymes (rennet) and inoculated with different microbial culture.
  • These cheeses are then ripened by different fungal and bacterial strains

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Commercial examples of ripened cheese

  • Production of different flavouring agents by microbial species
  • Cheddar, Swiss, Colby, Brick, and parmesan are the examples of bacteria ripened cheese.
  • Roquefort, Camembert and Brie are the examples of mold ripened cheese.

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2.Soft ripened cheese

  • Cheese have soft, velvety surface
  • This sort of cheese are also referred as blooming mind in industries due to blue in colour in appearance
  • Penicillium condidum is sprayed or dusted on the surface of the cheese, allowing it to ripen from outside towards centre.

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Soft ripened cheese

  • Aspergillus niger,Candida albicans are preferred strains used
  • This sort of cheese ripen rapidly and they are at their peak for few days.
  • Examples of such cheese are Bel paese, Camembert etc.

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Blue cheese

  • It is a Blue- vein type mold ripened variety.
  • It is made from cow`s milk
  • It have tangy, peppery flavour with whitish in appearance
  • Salty in taste but rich in nutrients

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Blue cheese

  • Texture of blue cheese is semi soft, pasty and sometimes crumbly.
  • It have white interior, and streaked with blue veins of mold.
  • Example of blue cheese includes Danish blue, French roquefort, Italian gorgongola etc.

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Unripened cheese

  • These are soft cheeses, uncooked and unripened and they basically have fresh , mild, creamy flavour.
  • They have high tinge of tartness, but they are not very acidic.
  • Examples of such cheese are Feta, Cottage cheese, Cream cheese etc.

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Pasta Filata

  • Famous european cheese
  • It is a string curd cheese and hard in appearance
  • It is made by pulling and stretching until they are firm.
  • Example of such cheese are, Mozzarella, provolone ,chidar cheese

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FIRM CHEESE

  • Firm cheese are firm, solid texture and suitable for slicing.
  • They are very mild such as aged cheddar.
  • Examples of such cheese are Monterey jack,Jarlsburg etc.
  • High shelf life

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Hard cheese

  • Usually produced from fungal culture
  • Hard cheese are very hard grating cheese.
  • They are dry and they have grainy texture.
  • They are often sold already grated.
  • Examples of such cheese Parmesan, Aged asigo, Mimolette etc.

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Processed cheese

  • Produced from different fermented cheese
  • Coagulation and salting is done with chemical agents
  • Processed cheese are made in an artificial way that is , by grinding one or more natural cheese and emulsifiers and then heated for pasteurization and hardened in molds.

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REFERENCES

  • Introduction to Biotechnology by M.K. Sateesh

(New Age International (P) Limited ,Publishers).

  • Biotechnology – Expanding Horizons by B.D. Singh (Kalyani Publishers).
  • Biochemistry by C.B. Powar and G.R. Chatwal (Himalaya Publishing House).

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