CHEESE.

Cheese is coagulated, compressed, and usually ripened curd of milk. various type of cheese and the process of cheese preparation is explained in the slide. storage and serving process is explained. Over all classification is coved in the slide. beginners will get outline information of cheese and the international brand.

1. CHEESE
SASIKUMAR NATARAJAN
EDUCATIONALIST&HOSPITALITYTRAINER

2. INTRODUCTION
Cheeseisafoodderivedfrommilkthatisproducedinawiderangeof
flavours,textures,andformsbycoagulationofthemilkproteincasein.It
comprisesproteinsand fatfrommilk,usuallythemilk
ofcows,buffalo,goats,orsheep.Duringproduction,themilkisusually
acidified,andaddingtheenzymerennetcausescoagulation.Thesolids
areseparatedandpressedintofinalform.Somecheeseshavemoldson
therind,theouterlayer,orthroughout.Mostcheesesmeltatcooking
temperature.
Cheeseisvaluedforitsportability,longlife,andhighcontent
offat,protein,calcium,andphosphorus.Cheeseismorecompactand
hasalongershelflifethanmilk,althoughhowlongacheesewillkeep
dependsonthetypeofcheese;labelsonpacketsofcheeseoftenclaim
thatacheeseshouldbeconsumedwithinthreetofivedaysofopening.
Generallyspeaking,hardcheeses,suchasparmesanlastlongerthansoft
cheeses,suchasBrieorgoat’smilkcheese.Thelongstoragelifeofsome
cheeses,especiallywhenencasedinaprotectiverind,allowsselling
whenmarketsarefavourable.
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3. SASIKUMAR NATARAJAN -EDUCATIONALIST & HOSPITALITY TRAINER 3
COMPONENTS IN CHEESEMAKING
Milk–Thevariouscheeseoftheworldfirstowetheircharacterandtastetothe
typeofmilkused–doublecream,toned,orskimmedmilk.Thecharacteralso
greatlydependsonthewhatanimalthemilkcamefrom–cow,goat,ewe,or
waterbuffalo.
Starter–Ifleftinawarmplace,milkwillsourbyitself.Thissouringisduetotheaction
ofbacteriaonthemilksugar,lactose,anditsconversiontolacticacidorsourmilk.
Tospeeduptheprocessofsouringandtopreventthemilkfrombecomingbitter
andunpleasantlysour,alittlewarmsourmilkfromthepreviousday’smilkisadded
tothisbatch.Thisspeedsuporstartstheprocessofcoagulation,andisknownas
thestarterorstarterculture.Inthecaseofpasteurizedmilk,allbacteriaiskilled,and
hencethestarterconsistsofacombinationofculturesgrowninthelab.
Rennet–Althoughthestarterculturespeedsuptheprocessofsouringmilk,and
wouldeventuallycauseittocurdle,itproducesquiteasharp,acidictaste.Theuse
ofrennet,whichisanenzymefromtheinnerliningofyounghoofedanimalslike
lambsandcalves,significantlyimprovestheproduct.Rennetalsohelpsbreakdown
thecurdintoasmooth,evenconsistency,contributingtothetextureandflavour.

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PROCESSING OF CHEESE
Preparation of milk
Milkisoneoftheprimeingredientwasmakingcheese,itisahighproteindairy
productmadefromthemilkofanimalslikecows,sheep,goat,buffalo,yak
etc.Priortomanufactureprocess,milkneedstobeprepared,thisisdoneby
pasteurizingthemilk,homogenizingitandthenclarifyingit.
Additionofstarter
Thisisdonebytwomethods:
Insourmilkcheeselacticacidbacteriathickensthemilkandsweetmilk
cheeses(mostcheesesareofthiskind),whicharealsocalledrennetcheeses.
Forthisthecheesemakeraddsrennetanenzymetakenfromthestomachof
sucklingcalvestoseparatesolidsinthemilkfromthefluid.Therennetcauses
themilkproteintobuildupandthemilktocurdlewithoutthemilkturningsour.
Inthismethodallothersolidparticleslikefat,proteinandvitaminsget
encompassed.Mostoftherennetusedtodayincheesemakingcomesfrom
theliningofacalf’sstomach.

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PROCESSING OF CHEESE
Formation of Coagulum
Addition of starter leads to coagulation of milk into a thick mass called‘young
curd’and separation of whey. When the process is complete the liquid whey
is drained off and the solid mass of curd or coagulated milk protein is used to
make cheese. At this stage this is called as‘firm curd’
Cutting
Firm curd is cut into smaller pieces by use of knives or chains. The size of the cut
will be dictated by the type and recipe of cheese. In most countries this
process is carried out manually. This process is carried out for hard cheeses.
Stirring/ Scalding
•This process is also carried out for hard cheeses. It expels more whey and
shrinks the curd.
•This process also speeds up the bacterial metabolism.
Salting
•Salt is added into the cheese by the wet or dry method as per the recipe.
•Brining in some cheeses also leads to longevity in shelf life

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PROCESSING OF CHEESE
Mouldingor Vatting and Pressing
•After salting cheese is put in mouldsfor it to acquire a particular shape.
•This can be done in plastic or wooden moulds
•The cheese is pressed which gives it a definite shape.
•In case of blue chesses, pressing is not done.
Finishing
•Cheese is de-mouldedand a rind or coating is given to the cheese.
•This process includes coating, wrapping or bandaging the cheese.
•The softer cheeses acquire a natural rind while it matures.
•In some casesrind is dried by rubber ash, use of grape must and wrapping it in
leaves.
•Such as Gorgonzola which is coated with plaster of Paris
Ripening/ Maturing
Mostly the harder cheeses are matured. They are matured in caves. A hard
cheese can take anything from 8 weeks to a year to ripen and mature.

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TYPEOFCHEESE
Typesofcheesearegroupedorclassifiedaccordingtocriteriasuchaslengthofageing,
texture,methodsofmaking,fatcontent,animalmilk,countryorregionoforigin,etc.
Themethodmostcommonlyandtraditionallyusedisbasedonmoisturecontent,
whichisthenfurthernarroweddownbyfatcontentandcuringorripening
methods.Thecriteriamayeitherbeusedsinglyorincombination,withnosingle
methodbeinguniversallyused.Thetypeofcheeseproducedbythecheesemaker
dependsontheamountofmoisturehewishestoeliminateandthesizeofthecheese.
Theamountofmoistureinthecheesewillalsodeterminewhatkindofrindormould
willgrowonthecheese.
1. Fresh Cheeses
Freshcheesesareusuallymadebysettingthecurdwithstarterandrennetandare
highinmoisture.Theyoungcurdisplacedinsacksorperforatedcontainersand
drainedslowlywithoutpressureforafewhourssothatthecurdretainsmuchofthe
way.Oncesufficientwheyhasbeendrainedoff,thecurdsareeithermixedorsprinkled
withsalt.Theyarenowreadytobeeaten.Forsomecheese,likefromagefrais,the
rennetisnotadded.Suchcheeseiscalled‘lacticcheese’.Somefreshcheesesare
allowedtomatureandgroweitherawhiteorbluishgreymould.Freshcheesesare
alwaysmildandhighinmoistureandthereforelowinfat.Theyhaveaslightlyacidicor
lactictaste.Mostareusedforcookingbutsomemaybewrappedinleavesordusted
withpaprikaorfreshherbsforservingasatablecheese.

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TYPE OF CHEESE
2.SoftCheeses
Thecurdisladledgentlyintoperforatedmouldsandlefttodraininanatmosphereof
highhumiditysothatthecurddoesnotlosetoomuchwhey.Afterafewhours,the
cheesesareturnedoutoftheirmouldsandlefttomatureforafewweeks.Theirhigh
moisturecontent,coupledwithhighhumidity,attractsandencouragesthegrowthof
classicwhitepenicilliummould,whichhelpstobreakdownthecurdandcontributethe
flavourandtextureofthecheese.Theresultisacreamy,smooth,interiorthatlooksas
thoughitisalmostreadytorun
3.Semi-hardCheeses
Toobtainafirmercheese,thecurdiscutuptoreleasesomeofthewheybeforethe
curdisplacedinthemoulds.Itisthenoftenlightlypressedtospeedupthe
draining.Afteradayorso,thecheeseisturnedoutofitsmouldandwashedin
brine.Thissealstherindbeforethecheeseisplacedincellarsorripeningroomswhere
mouldsareencouragedtogrow.Thelowermoisturecontentmeansthefermentation
processisslower,producingcheeseswitharound,full-bodied,ratherthanstrong
flavour.Theirtasteoftenseemstobeembodiedwiththeoilsandestersofthewild
mountainflowersofEurope.Whenyoung,semi-softcheeseshaveafirmyetspringy,
schoolerasertexture,becomingelasticandsupple.

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TYPE OF CHEESE
4.HardCheeses
Tomakeahardcheese,thecurdmustbecutmorefinely–fromsmallcubestorice-sized
pieces.Thesmallerthepiecesthemorewheywillbelostfromthecurd.Thecurdsarethen
gentlyheatedinavattoforceoutmoremoisturebeforethewheyisdrainedout.Saltisthen
addedtothecurd,whichnowresemblesrubbery,lumpycottagecheese.Theymaybecut
againbeforebeingplacedinlarge,perforatedmouldsthatarefrequentlyengravedwiththe
uniquesymbol,logo,patternornametoidentifythefinishedcheeseoritsmaker.Thisis
thensealedandlefttomatureforweeksorevenyears.Hardblockcheesesarepressedinto
shapeandthenmaturedinaspecialplasticwrapthatallowsthecheesetoagewithoutthe
developmentofeithermouldorrind.Themoisturethatwouldnormallybelostduring
maturationisalsoretained.
5.BlueCheeses
Bluecheesesareneitherpressednorcooked.Mostfrequentlythecurdiscrumbled,
eliminatingmuchofthewhey,thenscoopedintostainlesssteelcylindricalmoulds,eachwith
awoodendiscontop.Thecurdremainsinthemouldsforonetotwoweeksandischurned
frequentlytolettheweightofthecurdstopressoutmoreofthewhey.Oncethecheeses
canstandupontheirown,theyareremovedfromthemoulds,rubbedwithsalt,and
returnedtothecellars.Thebluemouldisastrainofpenicilliumthatisaddedtothemilk
beforetherennetisadded.Forthebluemouldtogrow,however,itneedstobreathe,and
thisisaidedbypiercingthecheesewithrods.Thebluethengrowsalongthetunnelsand
intothenooksandcranniesbetweentheloosecurdproducingshatteredporcelainlookthat
typifiesbluecheese.Mostbluecheesearenormallywrappedinfoiltopreventthemfrom
dryingup.

10. CLASSIFICATION OF
CHEESE
Cheesesarenormallyclassifiedaccordingtofirmness,whichvarieswiththedegreeofmoisture.The
moisturecontentoffirmcheesesmaybeaslowas30%,whilethatofsoftorfreshcheesesmaybeashigh
as80%.Themostcommondesignationsincludefresh(orunripened)cheeses,softripenedcheeses,firm
orsemi-firmcheeses,blue-veined,processedandgoatsmilkcheeses.
Freshcheeses
Freshorunripenedcheesesarecoagulatedundertheactionoflacticacidfermentationinthemilkinstead
ofaddingrennet.Whiletheyaredrainedafterformationofthecurd,theyareneitherripenednor
fermented.Thiscategoryincludescottagecheese,ricotta,mascarpone,creamcheeseandquark.Fresh
cheesesaremainlyusedinbakinganddesserts,plainorflavouredwithvegetables,fruits,herbsorspices.
SoftCheeses
Softcheesesareripenedforarelativelyshortperiodoftimebeforebeingdrainedandturnedintomolds
withoutbeingpressedorcooked.Theyhaveamoisturecontentof50%to60%andtheirfatcontent
represents20%to26%ofthecheese’sweight.Theydevelopasoftrindthatcanbemoreorlesssatiny
andareusuallyeatenwithbread,sincetheytendtolosealotofflavorwhenheated.
Softcheesesaredividedintwocategoriesaccordingtothecharacteristicsoftherind:thesurface-ripened
softcheeses(coveredwithathinlayerofawhitedownormold)likeBrie,CamembertandCoulommiers,
andtheinterior-ripenedsoftcheeses(washedinlightbrinetomaintainthemoisturelevelandsoftnessof
thecheese)likeMunster,Pont-l’ÉvèqueandÉpoisses.
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11. CLASSIFICATION OF
CHEESE
Firm and semi-firm cheeses
Semi-firmcheesesareuncookedpressedcheesesthataredenseandusuallypaleyellow
incolor.TheyincludeCheddar,Cantal,Reblochon,Edam,GoudaandMontereyJack.Firm
cheesesarecheesesthathavebeencookedandpressed.Thecurdisheatedforanhourin
ordertomakeitmoreconcentrated,which,uponpressing,producesamorecompact
cheese.Theirtextureisusuallyfirm,althoughsomehardcheeses,likeParmesanand
Romano,mayhavearathergranulartexture.Gruyère,Emmenthal,Jarlsberg,Racletteand
Beaufortalsoareapartofthatcategory.
Blue-veinedcheeses
Blue-veined(orblue)cheesesareneithercookednorpressed;thecurdisinoculatedwith
aspeciesofblue-greenmold,whichisinjectedintothecheesebymeansoflongneedles.
Fermentationoccursfromtheinsidetowardtheoutside.Thosecheeses–including
Roquefort,Gorgonzola,Stilton,BleudeBresseandDanishBlue–haveastrongandsharp,
pepperyflavorandareoftencrumbledintexture.
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12. CLASSIFICATION OF
CHEESE
Process cheeses
Processcheesesarecheesesmadefromoneorseveralcookedoruncookedpressedcheesesthatare
remelted,andtowhichmilk,creamorbutterisadded;theykeepforalongtime.Dependingonthe
product,stabilizers,emulsifiers,salt,colours,sweetenersandseasoningsmaybeadded.Amoreor
lesssoftandelastictextureandamildflavorareobtained.InNorthAmerica,thesecheesesare
mostlymadeusingCheddarcheese,whereasinEurope,EmmentalandGruyèrepredominate.
Processcheeseshavedifferentnamesdependingonthequantityofcheesetheycontain(process
cheese,processcheesefood,cheesespread).
Goats-milkcheeses
Goat’s-milk(orgoat)cheesesaresoftcheeseswithanaturalrind;theymaybemadefrom100%
goat’smilkorfromamixtureofgoat’smilkandcow’smilk.Theyareavailableunripened,softand
surface-ripened,orinsomecaseshard.Whiterthancheesesmadefromcow’smilk,theyalsotendto
haveamorepronouncedflavor.Thesecheesesareoftenverysalty,afactorwhichhastheeffectof
prolongingtheirstoragelife.
Cheeses in this family include Crottinde Chavignol, Valençay, Chevrotinand feta.
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13. CURING/RIPENING OF CHEESE
Cheeseripening, alternativelycheesematuration or affinage, is a process in cheesemaking. It is
responsible for the distinct flavourofcheese, and through the modification of “ripening agents”,
determines the features that define many different varieties ofcheeses, such as taste, texture, and
body.
After the initial manufacturing process of the cheese is done, the cheese ripening process occurs.
This process is especially important since it defines the flavourand texture of the cheese, which
differentiates the many varieties. Duration is dependent on the type of cheese and the desired
quality, but “three weeks to two or more years” is the general requirement for most cheeses.
By taking the cheese through a series of maturation stages where temperature and relative
humidity are carefully controlled, the cheesemaker allows the surface mouldto grow and
themouldripening of the cheese by fungi to occur. Mould-ripened cheeses ripen faster than hard
cheeses, in weeks as opposed to the typical months or even years.
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14. USES OF CHEESE
Acheeseboard:
cheesecoursemaybeservedattheendofameal,eitherreplacing,beforeorfollowingdessert.
TheBritishtraditionistohavecheeseafterdessert,accompaniedbysweetwineslikePort.In
France,cheeseisconsumedbeforedessert,withrobustredwine.Acheeseboardtypicallyhas
contrastingcheeseswithaccompaniments,suchascrackers,biscuits,grapes,nuts,celeryor
chutney.Acheeseboard70feet(21m)longwasusedtofeaturethevarietyofcheeses
manufacturedinWisconsin,wherethestatelegislaturerecognizesa“cheesehead”hatasastate
symbol.
As a cooking cheese:
To add to a basic cream sauce to make a cheese sauce.
To serve as an accompaniment to soups and farinaceous dishes.
To serve sprinkled on dishes to be gratinated.
To serve on toast e.g.grilled, Welsh rarebit etc.
To include in salads, snacks etc.
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15. USES OF CHEESE
3.Healthbenefits
•Cheese is a great source of calcium, fat, and protein. It also contains high amounts of vitamins A
and B-12, along with zinc, phosphorus, and riboflavin.
•Cheese made from the milk of 100 percent grass-fed animals is the highest in nutrients and also
contains omega-3 fatty acids and vitamin K-2.
•Cheese and dairy products in general could work to protect your teeth from cavities. In a Danish
study from 2015, more children with an above-average dairy intake were cavity-free after three
years than those with a below-average intake.
•Conjugated linoleic acid, or CLA, is a complex compound that does not get enough credit. With
the trend of low-fat, no-fat diets, the intake of CLA amongst most Americans is very low. It is an
essential, “healthy” fat that is commonly found in dairy and meat, primarily from grass-fed cows,
sheep, and goats.
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CHEESE FROM VARIOUS COUNTRIES
1.Cottage cheese
This is a fresh cheese, mild flavor, and creamy. Cottage cheese is made by acidifying milk in which curds are
separated from the whey, It has a low-fat percentage and high protein
Origin of cheese: U.S.A
Milk Type: Cow milk, skimmed milK
Uses of cottage cheese: It can beused with a variety of foods such asfruit,toast,granola,insaladsasadip.
2.Cream cheese
Cream cheese is a soft mild-flavored fresh cheese. It has a high-fat percentage. Cream cheese is not naturally
matured and usually consumed fresh, made from cream and milk.
Origin of cheese: U.S.A
Uses of cream cheese: Cream cheese is often spread on bread, bagels, crackers, and used in salads. It can be
mixed with other ingredients, such as yogurt or pepper jelly, to make spreads.
3.Mozzarella cheese
Mozzarella is a fresh Italian cheese made from buffalo milk but today also made from cow's milk. Fresh
mozzarella is usually white in color but when seasoned it turns to a light yellow depending on the animal's diet.
Origin of cheese: Italy
Milk type: Buffalo milk, cow,smilk
Uses of mozzarella
cheese: Mozzarella is used in different types of pizza and pasta dishes or served with sliced tomatoes and basil
in Caprese salad.

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CHEESE FROM VARIOUS COUNTRIES
4.Ricotta
RicottaisafreshItaliancheesemadefromcows
Originofricottacheese:Italy
Milktype:cow'smilkandsheepmilk
Usesofricottacheese:ItismostlyusedinItaliandessertssuchascheesecake,cannoli.andinsavorydishes.
5.Belpaese
BelpaeseisasoftcreamyItaliancheese,belpaesemeansbeautifulcountry,inItalian,whichisafitting
nameforthisbeautifulcheese.Ittakessixtoeightweekstomaturethecheese,thecolorispaleyellow.
Ithasamild,butteryflavorforwhichithasbeenpopularlyeatenwithfruitywines.
Originofcheese:Italy
Usesofbelpaesecheese:Itisusedinmanydesserts,andmeltseasilyforuseonpizzasorincasseroles.Itis
oftenusedasasubstituteformozzarellacheese.
6.Brie
BrieisasoftItaliancheesemadefromcow'smilk,itisnamedaftertheBrieregionofFrance.Briecheesehas
ahigh-fatpercentage.
Originofbriecheese:Italy
MilkType:Cow,smilk
Uses:liddedceramicdish,andtoppedwithnutsorfruit,orboth.

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CHEESE FROM VARIOUS COUNTRIES
7.Camembert
Camembert is a soft cheese and was first made in the late 18th century at Camembert, Normandy, in
northwest France. It takes at least 3 weeks to mature, the texture is soft-ripened.
Origin of camembert cheese: France
Milk Type: Cow's milk
8.Feta
Feta is a salty and tangy flavored Greek brined curd white soft cheese made from goat's and sheep's milk. It
is low in fat and calories than aged cheeses like Parmigiano-Reggiano or Cheddar.
Origin of cheese: Greece
Milk type: goat's and sheep milk
Use of feta cheese: It is used in salads such as Greek salad, and in pastries. It is often served with olive oil or
olives and sprinkled with aromatic herbs such as oregano.
9.Neufchâtel cheese
Neufchâtel is a French soft cheese, the texture is slightly crumbly, mold-ripened cheese. It is named after
Neufchâtel-en-Bray the region of Normandy in France. It takes 8 to 10 weeks to mature.
Origin of cheese: France
Type of milk: Cow's milk
Semi-hard cheese

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CHEESE FROM VARIOUS COUNTRIES
10.Cheddar
Cheddar is the most popular semi-hard cheese comes in many variations. made from cow,smilk aging time is
3 to 24 months depending on the variety. It is named after the cheddar village in somerset in England.
Origin of cheese: England
Milk Type: Cow,smilk
Use of cheddar cheese: sandwiches, grilled cheese, casseroles.
11.Cheshire
Cheshire is a crumbly slightly salty dense semi-hard cheese, named after the English county of Cheshire. It
takes 4 to 8 weeks to mature the cheese. Cheshire is white and red in color.
Origin of cheese: England
Type of milk: Cow's milk
12.Derby
Derby is a mild, semi-firm British cow's milk cheese, it is a semi-hard cheese with a mellow texture and a
buttery flavor. It has a pale, golden orange interior with a natural or waxed rind and ripens at between one
and six months.
Origin of cheese: England

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CHEESE FROM VARIOUS COUNTRIES
13.Edam
Edam is a semi-hard cheese that originated from Netherland. It is named after the town of Edam in the province of
North Holland. It has a slightly salty and nutty flavor. As the cheese ages, its flavor sharpen and became firmer.
Origin cheese: Netherland
Type of milk: Cow's and goat milk
Use of Edam cheese: It is eaten with fruit and cracker-like pears apples and some wine such as Riesling, sparkling
wine, chardonnay.
14.Emmenthal
Emmenthal is a yellow swisssemi-hard cheese, originated from the Emmental area of Switzerland. It has some holes
in it which occur during production. It is classified as a swisstype or alpine cheese. There are three types of bacteria
that are needed to produce Emmenthal, Streptococcus thermophilus, Lactobacillus helveticus, and
Propionibacterium freudenreich.
Origin of Emmenthal cheese: Switzerland
Milk Type: Cow's milk
Uses of Emmenthal cheese: It is usually consumed cold, as the chunk.
15.Gloucester
Gloucester is an English semi-hard cheese,it is traditionally made from milk of Gloucester cattle. There are two types
of Gloucester cheese double and single, but Single Gloucester is more crumbly, lighter in texture, and lower in fat
than double, double is allowed to age longer period of time, it has a stronger savory flavor.
Origin of cheese: England
Milk Type: Cow's milk

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CHEESE FROM VARIOUS COUNTRIES
16.Gouda
Gouda is a sweet creamy semi-hard cheese, made from cow's milk, yellow in color. Originated from the
Netherlands, it has a buttery texture and red rind. It goes well with strong beer and port wine.
Origin of gouda cheese: Netherland
Milk Type: Cow's milk
17.Gruyère cheese
Gruyere is a semi-hard yellow Swiss cheese,it is named after the town Gruyere. It has small pea size holes
and a smooth relatively hard texture. Gruyere cheese has a grainy texture, and salty flavor, it comes in many
varieties depending on the age.
Origin of cheese: Switzerland
Milk Type: Cow's milk
Use of gruyere cheese: As it is a good melting cheese, mostly use for baking. Use in some dishes such as
French onion soup, French toast, cheese sandwiches, often uses with salad, pasta.
18.Port Salut
Port Salut is a semi-hard French cheese with a creamy texture, it has a mellow, sweet, and savory flavor.
Originated from the region Loir valley of France, made from pasteurized cow's milk.
Origin of cheese: France
Milk Type: pasteurized cow's milk.
Uses: It is usually served with fruits and crackers, as it is good melting cheese use in various sauces,
sandwiches, pizza.

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CHEESE FROM VARIOUS COUNTRIES
19.Parmesan
Parmesan is the most popular hard Italian cheese, made from cow's milk. It has a fruity and nutty flavor with
a crumbly texture. Parmesan is wildly known as grated cheese use over dishes like soup, pizza, pasta,
Origin of cheese: Italy
Milk Type: Cow's milk
Use of parmesan cheese: Commonly grated over Pizzas, pasta, and can be eaten on its own.
20.Pecorino Romano
Pecorino Romano is a hard Italian cheese with a very crumbly texture. There are regional types of Pecorino
Romano like Pecorino Toscano from Tuscany and Pecorino Sardofrom Sardinia. It is aged at least 5 months.
Origin of cheese: Italy
Type of milk: Sheep milk
21.Caciocavallo
Caciocavallois a hard type of stretched-curd cheese. originated from It is Southern Italy, particularly in the
Apennine Mountains and in the Gargano peninsula. made from sheep or cow's milk.
Origin of Caciocavallocheese: Italy
Milk Type: Cow's and sheep milk
Blue cheese

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CHEESE FROM VARIOUS COUNTRIES
22.Danish blue
It is a strong semi-hard blue-veined cheese, made from cow's milk. Danish blue was invented early in the
20th century by a Danish cheesemaker named Marius Boe.
Origin of cheese: Denmark
Type of milk: Cow's milk
23.Dorset Blue
It is an English blue cheese with a crumbly hard texture, the aging time is 6 weeks.
Origin of cheese: Dorset, United Kingdom
Milk type: skimmed cow's milk
24.Gorgonzola
It is an Italian veined blue cheese with a crumbly texture and salty taste. Made from unskimmed cow's
milk.
Origin of cheese: Italy
Milk Type: Cow's milk
Use of gorgonzola cheese: It is often used in salad as a dressing, and sometimes use as a topping for
steak, and goes well with port, dessert wine.

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CHEESE FROM VARIOUS COUNTRIES
25.Roquefort
Roquefort is a French blue cheese, made from sheep milk with a crumbly texture and tangy taste.
Originated from southern France. Maturing take place in the cave
Origin of cheese: France
Milk Type: Sheep milk
26.Stilton
It is an English semi-hard blue cheese with a crumbly texture. It is named after the village of stilton.
Origin of cheese: England
Milk Type: Cow's milk
Use of stilton cheese: It is commonly served in crackers, and goes well with port, cherry, or dessert wine.
27.Bleu de Bresse
Bleu de Bresseis a French blue wine that originated from the Bresseregion of France. It has a soft and
mild flavor and is white in color, has the aroma of mushroom.
Origin of cheese: France
Milk Type: Cow's milk

25. SASIKUMAR NATARAJAN -EDUCATIONALIST & HOSPITALITY TRAINER 25
STORAGE OF CHEESE
Storing your cheese after purchase
Decide how and where to store your cheese, first plan how much cheese to buy, and how quickly plan to use
it. There’s nothing more disappointing than buying too much of a delicious gourmet cheese, and leaving it
forgotten at the back of the fridge. Aim to buy about 3-5 days’ worth at most.It’s best to keep cheese, of all
varieties, in a dark, cool and airy space –the vegetable compartment of an average fridge is ideal, as it is not
too humid or cold.
Wrapping your cheese
Cheese should be allowed to breathe,however this needs a little balance to avoid the cheese from drying out,
orbecoming too humid and sweaty. If cheese comes wrapped in waxed paper, keep the wrapping as it is
designed to help your cheese breathe.If waxed paper is not available, you can use kitchen foil for blue
cheeses especially, as this will help them retain moisture. You can also use cling filmto cover the cut surface,
leaving the rind exposed to air. Leaving cling filmon for too long can encourage mouldsto develop, so always
use a fresh piece after cutting.
Storing cheese after slicing
Once you’ve broken into a new cheese, keep it contained in a sealed Tupperware box. This will prevent the
smell from filling the rest of your fridge, and alsokeep the cheese free of any other strong smellingitems in
there.A useful way to ensure a long lifespan for your cheese is to pop a small sugar cube inside your
container. The cube will absorb excess moisture, andprevent the cheese from sweating.
Before serving
Cheese is enjoyed best at room temperature, and it should be removed from the fridge for at least an hour
before serving, unless you are in an exceptionally warm and humid environment.Smaller portions of cheese
can dry up faster than large pieces, so if you are planning to serve pre-cut pieces, such as on a cheeseboard,
it’s best to portion the cheese just before to serving.

26. SASIKUMAR NATARAJAN -EDUCATIONALIST & HOSPITALITY TRAINER 26
SOURCE:
•Subject expert
•E source
•Book reference
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