Classification of cheese

The presentation is about various terms that are used in making cheese, basic cheese making steps and various International Cheeses.

Soon I'll be coming up with matching Cheese & Wine and also accompaniments for cheese.

Happy Learning

1. Classifying Cheese“ Cheese Making Is More
an Art Than a Science”
“Cheese Making Is More
an Art Than a Science”
Anshuman Kelsy

2. Terms“
Coagulation - Change from a fluid to a thickened
mass; curdle; congeal.
“
“
Whey - The watery part of milk that separates after
the milk sours and thickens.
“
“
Brine - Water strongly saturated with salt.
“
“
Rennin - A stomach enzyme that coagulates casein
and is used to commercially curdle milk in the
making of cheese.
•Coagulation- Change from a fluid to a thickened
mass; curdle; congeal.
•
•Whey- The watery part of milk that separates after
the milk sours and thickens.
•
•Brine- Water strongly saturated with salt.
•
•Rennin- A stomach enzyme that coagulates casein
and is used to commercially curdle milk in the
making of cheese.
Anshuman Kelsy

3. Introduction to Cheese“
Can anyone give me a definition of cheese?
“
Did you know cheese was traditionally made as a
way of preserving the nutrients of milk.
“
“
Thousands of varieties of cheeses have evolved that
are characteristic of various regions of the world.
•Can anyone give me a definition of cheese?
•Did you know cheese was traditionally made as a
way of preserving the nutrients of milk.
•
•Thousands of varieties of cheeses have evolved that
are characteristic of various regions of the world.
Anshuman Kelsy

4. “TrrTai“nggegiuhlsaki-tgfe Common Cheese Making Steps
C u t t i n g a n d C o o k i n g
M i l l i n g a n d S a l t i n g F o r m i n g a n d P r e s s i n g C u r i n g o r R i p e n i n g
D r a i n i n g , M a t t i n g a n d W a s h i n g
S t a r t e r a n d R e n n e t A d d i t i o n
Anshuman Kelsy

5. What are curds and whey?Curds- the solid lumps you
find in milk when milk
sours. You can treat
milk with enzymes to
get the same effect
Whey- The watery liquid
that you find in milk
when the milk sours / is
treated with enzymes
Curds- the solid lumps you
find in milk when milk
sours. You can treat
milk with enzymes to
get the same effect
Whey- The watery liquid
that you find in milk
when the milk sours / is
treated with enzymes
Anshuman Kelsy

6. You can add a starter culture with rennet to
milk to get curds and whey
Why would anybody WANT to make curds and whey?
Curds can be used to make cheese
Whey can be used as animal feed
Anshuman Kelsy

7. Cheese
Add salt to curds- you get cheese!
The cheese needs to be pressed
Crumbly cheeses (e.g. Wensleydale) are
only pressed lightly
Hard cheeses (e.g. Cheddar) are
pressed firmly
The cheese is then left to mature (to
develop flavour and texture)
Anshuman Kelsy

8. In groups, arrange the cards in the correct
order to product a step by step guide to
making cheese
Anshuman Kelsy

9. 1. Take milk; add rennet and a starter culture to it
2. The milk curdles
3. You now have curds and whey.
4. Drain the whey to leave only the curds
5. Add salt to the curds
6. Press the curds into moulds
7. Leave to mature
8. Package
Anshuman Kelsy

10. How many different
cheeses can you think of?
Cheddar
Wensleydale??
??
??
??
??
??
Anshuman Kelsy

11. Y”MMAMAhS?hr”MhqSIig Cheeses of the World
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12. 14 Types of Cheese
•Blue
•Brick
•Brie
•Mild Cheddar
•Sharp Cheddar
•Colby
•Cream
•
•Gouda
•Monterey (Jack)
•Mozzarella
•Munster
•Provolone
•Ricotta
•Swiss
•
Anshuman Kelsy

13. Blue Cheese
•Blue-vein mold ripened variety.
•
•Made from Cow’s Milk.
•
•Ages 2-6 months.
•
•Tangy, peppery flavor.
•
•Texture is semisoft, pasty, and
sometimes crumbly.
•
•White interior and marbled/streaked
with blue veins of mold.Anshuman Kelsy

14. Brick Cheese
•Semisoft ripened variety.
•
•Made from Cow’s Milk.
•
•Ages 2-4 months.
•
•Mild to moderately sharp flavor.
•
•Texture is semisoft to medium firm,
elastic, and numerous small
mechanical openings.
•
•Creamy yellow color.
•
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15. Brie Cheese
•Soft ripened variety.
•
•Usually made from Cow’s milk.
•
•Ages 4-8 weeks
•
•Mild to pungent flavor.
•
•Texture is soft & smooth when
ripened.
•
•Creamy yellow interior with an
edible thin brown & white crust.
Anshuman Kelsy

16. Mild Cheddar Cheese
•Firm ripened variety.
•
•Made from Cow’s Milk.
•
•Ages 2-3 months.
•
•Mild to slightly nut-like cheddar
flavor.
•
•Texture is firm & smooth with
some mechanical openings.
•
•White to medium-yellow orange
color.
Anshuman Kelsy

17. Sharp Cheddar Cheese
•Firm ripened variety.
•
•Made form Cow’s Milk.
•
•Ages 8-12 months.
•
•Sharp typically nut-like flavor.
•
•Texture is smooth and waxy with
some mechanical openings.
•
•White to medium-yellow orange.
Anshuman Kelsy

18. Colby Cheese
•Firm ripened variety.
•
•Made from Cow’s Milk.
•
•Ages 1-3 months.
•
•Mild to mellow flavor.
•
•Texture is softer & more open than
cheddar cheese. Has numerous
irregularly shaped openings.
•
•White to medium-yellow orange
color.
Anshuman Kelsy

19. Cream Cheese
•Soft unripened variety.
•
•Made from cream from Cow’s
Milk.
•
•Is not aged.
•
•Mild, acid flavor.
•
•Texture is soft & smooth.
•
•White to light cream color.Anshuman Kelsy

20. Gouda Cheese
•Firm ripened variety.
•
•Made from whole or partly skimmed Cow’s
Milk.
•
•Ages 2-6 months.
•
•Mellow, nut-like flavor.
•
•Texture is semisoft to firm, smooth, and has
small irregularly shaped or round holes.
•
•Creamy yellow or medium-yellow orange
interior and may have a red wax coating.
It has a cannonball or oval shape.
Anshuman Kelsy

21. Monterey (Jack) Cheese
•Firm ripened variety.
•
•Made from Cow’s Milk.
•
•Ages 1-3 months.
•
•Mild to mellow flavor.
•
•Texture is soft to semisoft and has
small openings evenly dispersed
throughout.
•
•White to light cream color.Anshuman Kelsy

22. Mozzarella Cheese
•Firm unripened variety.
•
•Made from whole or partly skimmed
Cow’s Milk.
•
•Is not aged.
•
•Mild delicate flavor.
•Texture is slightly firm and plastic.
•
•Creamy white color.
Anshuman Kelsy

23. Munster Cheese
•Semisoft, ripened variety.
•
•Made form Cow’s Milk.
•
•Aged 1-8 weeks.
•
•Mild to mellow flavor.
•
•Texture is semisoft and has
small openings throughout.
•
•Creamy white interior with a
yellow tan surface.
Anshuman Kelsy

24. Provolone Cheese
•Firm ripened variety.
•
•Made from Cow’s Milk.
•
•Ages 2-12 months or longer
•
•Mellow to sharp flavor with smoky and
salty overtones.
•
•Texture is firm & smooth.
•
•Light creamy interior with a light brown
or golden yellow surface.
Anshuman Kelsy

25. Ricotta Cheese
•Soft, unripened variety
•
•Made from whole or partly skimmed
milk, or whey from cow’s milk with
whole or skim milk added.
•
•Is not aged.
•
•Sweet, nut-like flavor.
•
•Texture is soft and may have a grainy
consistency.
•
•White color.
Anshuman Kelsy

26. Swiss Cheese
•Firm ripened variety.
•
•Made from Cow’s Milk.
•
•Aged 3-9 months (bacteria during
ripening produces gas which forms
the eyes).
•
•Sweet, nut-like flavor.
•
•Texture is firm and smooth with medium
to large round eyes throughout.
•
•Light yellow.
Anshuman Kelsy

27. Classes of Cheese
•Soft
•
•Whey Cheeses
•
•Semisoft
•
•Hard
Anshuman Kelsy

28. Soft Cheese
•Unripened:
–High Fat: Cream Cheese
•
•Ripened:
–Brie
–
•
•Ricotta
Anshuman Kelsy

29. Semisoft
•Ripened principally by bacteria:
–Brick
–Munster
•Brick and Munster cheeses are the two most
often confused.
•
•Ripened Principally by blue mold in interior:
–Blue
–
Anshuman Kelsy

30. Hard
•Ripened by bacteria, without eyes:
–Mild and Sharp Cheddar
–Colby
–Gouda
–Monterey(Jack)
–Mozzarella
–Provolone
•
•Ripened by bacteria, with eyes:
–Swiss
Anshuman Kelsy

31. Conclusion“
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ASMCAsitinsMseMertMSCis;
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“
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ArstCiAsn;
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“
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TerASMIetMClTetsiSMhkiini;
“
“
be-icitoMfinnMSicifeTCAWMherAstCinoMhkiiniMCnM Mns TfiM
CAMskiMSCis;
•Cheese is a delightful food which contributes variety
and interest to our diet.
•
•Various kinds have always been important sources of
nutrients.
•
•Gourmet cooks might pay several hundreds dollars per
pound for imported cheese.
•
•However, less developing countries, cheese is a staple
in the diet.
Anshuman Kelsy