different types of bacterial and mold ripened cheese.pptx

This ppt describes about the different types of cheese. There visual images for proper understanding and many more.

1. THE WORLD OF BACTERIAL AND MOLD RIPENED CHEESES: EXPLORING SOFT, SEMI-SOFT, SEMI-HARD, HARD, BRICK, BRIE, CAMEMBERT AND ROQUEFORT VARIETIES Presented by : Sneha Singh Panwar

2. INTRODUCTION . Here, we will discuss about bacterial and mold ripened cheeses. Bacterial and mold ripened cheeses are two main types of cheese that are aged and developed with the help of microorganisms. In this presentation, we will explore a variety of soft, semi-soft, semi-hard, hard, brick, Brie, Camembert, and Roquefort cheeses.

3. Bacterial ripened cheeses Bacterial ripened cheeses are aged with the help of lactic acid bacteria, which are also used to make yogurt and sour cream. These bacteria break down lactose, the sugar in milk, into lactic acid. This lowers the pH of the cheese and helps to preserve it. Bacterial ripened cheeses tend to have a mild flavour and a smooth texture.

4. Mold Ripened Cheese Mold ripened cheeses are aged with the help of molds, which are a type of fungus. Molds can grow on the surface or inside of the cheese. Mold ripened cheeses tend to have a more complex flavour and a creamier texture than bacterial ripened cheeses. Mold-ripened cheeses are a good source of protein, calcium, and other nutrients .

5. SOFT CHEESES Soft cheeses, such as  Brie, Mozzarella, Ricotta  and  Camembert , are characterized by their creamy texture and bloomy rinds. These cheeses are ripened by specific  mold cultures  that develop the desired flavours and aromas. They are typically made from cow's milk, but can also be made from goat's milk, sheep's milk, or buffalo milk. It can be stored in the refrigerator for up to a week.

6. SEMI – SOFT CHEESES Semi-soft cheeses, like  Gouda, Brie, Camembert  and  Havarti , offer a balance between softness and firmness. They are characterized by their moisture content, which ranges from 36% to 45%. This gives them a slightly firmer texture than soft cheeses, but they are still relatively easy to spread and melt.

7. SEMI – HARD CHEESES Semi-hard cheeses, such as  Cheddar, Edam, Provolone  and  Emmental , are known for their firm yet pliable texture. Semi-hard cheese is a category of cheese that has a moisture content of 54-69%. This makes it slightly softer and more pliable than hard cheese, but still firm enough to hold its shape. Semi-hard cheeses are typically aged for 1-6 months, depending on the type.

8. HARD CHEESES Hard cheeses, like  Parmesan, Asiago, Manchego  and  Pecorino , are aged for an extended period, resulting in a dry and granular texture. These cheeses have intense flavours and are often used as a topping or grated over dishes. Hard cheeses are typically made by pressing the curds to remove as much moisture as possible. This results in a firm cheese with a long shelf life. Hard cheeses can be aged from a few months to several years. The longer a hard cheese is aged, the more complex its flavour will become.

9. BRICK CHEESE Brick cheese  is a semi-soft cheese that originated in the United States. It has a pale yellow interior and a washed rind, which gives it a distinct aroma. The cheese is smooth and creamy, making it perfect for melting on pizzas or sandwiches. Brick cheese is a good source of protein and calcium. It also contains vitamins A, B12, and D. One ounce of brick cheese contains approximately 80 calories, 5 grams of fat, 6 grams of protein, and 200 milligrams of calcium.

10. BRIE CHEESE Brie cheese  is a classic French cheese known for its soft and creamy texture. It has a bloomy rind with a white mold covering. The cheese has a mild and buttery flavour that intensifies as it ages. Brie is often enjoyed with fruits and crackers. Brie is made by curdling whole or semi-skimmed cow's milk with rennet and then pressing the curds into molds. The cheese is then aged for a minimum of four weeks , during which time the white mold Penicillium candidum develops on the surface.

11. Camembert Cheese Camembert cheese  is another popular French cheese similar to Brie. It has a rich and creamy texture with a slightly stronger flavour profile. The cheese is aged for a shorter period than Brie, resulting in a firmer centre. Camembert pairs well with crusty bread and fruity accompaniments. Camembert cheese is made by curdling cow's milk with rennet and then draining the whey.

12. Roquefort Cheese Roquefort cheese  is a famous blue cheese from France. It is made from sheep's milk and has a crumbly texture with distinctive blue-green veins. The cheese is also exposed to a specific type of mold, Penicillium roqueforti, which gives the cheese its characteristic blue veins and sharp flavour. Roquefort is a prized ingredient in salads, dressings, and gourmet recipes.

13. CONCLUSION Bacterial and mold-ripened cheeses are a diverse group of cheeses that are made by using a variety of bacteria and molds to ripen the cheese. We have learned about the diverse world of bacterial and mold-ripened cheeses, from soft and creamy Brie to tangy Roquefort.