CHEESE

PRESENTED BY SAMEER PHARATE

YOGESH BHUSARE
ATUL JADHAV
ATISH GANGURDE
EBRAHIM TARWALA
VISHAL KHEDKAR
WEL COME TO THE WORLD
OF CHEESE
 Introduction To Cheese
 Cheese is highly nutritious and popular food that
has been enjoyed for centuries all over the
world. Once a basic pleasant food, it is now
recognized as a valuable source of protein
particularly for vegetarians. Cheese can be
robust or delicate, hard or soft textured, savory
or sweet and it is this diversity which makes it
such a favourite with cooks and food lovers alike.
It has been embraced by many different cuisines
and is a vital ingredient in many favourite dishes
around the world.
 Types of Cheeses
 Very Hard Cheeses
These are mainly continental cheeses
which are very low in moisture and
will therefore take many months (in
some cases years) to mature fully
.The curds are scalded in the whey at
high temperature, pressed over a long
period and finally salted and
immersed in brine
 Hard Pressed Cheeses
 Usuallyclose in texture and firm in body. It
is most popular in U.K. The starter is
added to cold milk, the curds are scalded
at a medium temperature - around 42° C.
& the curds are dry salted before the
cheese is hard pressed in the mould to
expel the moisture.These Cheeses have
good keeping qualities and there flavour
intensify the longer they mature.
 Blue Cheeses
 Thislarge group is almost entirely semi
hard in texture. Most are not pressed and
dry salted. Though few are very lightly
pressed, Blue Cheeses mature through a
process where the curd develops a blue
veining. Some blue cheeses such as Blue
Bries, combine two types of mould –
surface mould & as internal blue mould.
They reach maturity from three to eight
months .
Mould Ripened Soft Cheeses
 These are generally unpressed, so
they have a higher moisture content
& the ripening time is relatively
short, in most cases 4 to 8 weeks.
The curd is cut into larger pieces
than for hard cheese and is not
scalded, so more whey is retained. A
fully matured cheese will be creamy
throughout .
 Fresh Cheeses
 These cheeses generally have less
initial acidity, producing a soft curd,
and are not scalded to expel the
whey and therefore have a high
moisture content. They are the best
on the day they are made. The best
known examples are Mozzarella &
Cream Cheese.They are sold in
boxes, bags or foil.
Cheese Making Process
 Thefirst decision for the cheese
maker is the choice of milk. The milk
used may be full cream, partially
skimmed, fully skimmed or have
additional cream added, and may be
a combination of morning and
evening milk, the latter being slightly
richer as result of the days feeding
patterns.
Pasteurization & Coagulation
 Most cheese makers pasteurized their milk
at 72 degree Celsius for 15 sec., a process
that kills all bacteria present . After
pasteurization, a starter culture similar to
that used in the making of yogurt is added
to the milk.This sours the milk by
converting the lactose into lactic acid.
Lactic cheeses are coagulated without
rennet, merely relying on lactic acid or
sometimes addition of lemon juice to
separate the milk.
 Processing the Curd
 The set coagulum is cut into small pieces
of curd with specially design knives. This
has the effect of releasing the whey or
liquid. Cut too soon and the soft curd is
easily broken & cut too late when the curd
is too firm and it becomes difficult to cut
into small pieces. For hard & semi hard
cheeses, the curd is subsequently cut or
broken, piled and turned. These operations
vary in duration according to variety of
cheese .
 Pressing and Maturing
Most hard cheeses are produced by
pressing the curd in a mould for varying
amounts of time. After pressing the
cheese are bandaged, stored on shelves
and turned daily at first and then weekly
throughout the maturation time.
Special cases – The texture of cottage
cheese is achieve by slow heating of the
curd before washing and draining. A cream
dressing is normally added to give flavour.
Source
Pressing the Cheese
Draining Cheese in steel
mould
Rubbing with salt
Turning Cheese
 Cheeses From France
 Brie
 Camembert
 Corse
 Douphin
 Figue
 Fourme D’ Ambert
 Roquefort
 Saint- Albray
 Sancerre
 Tamie
Brie
Camembert
Corse
Douphin
Figue
Fourme D’ Ambert
Roquefort
Saint Albray
Sancerre
Tamie
Cheeses From England
 Beenleigh Blue
 Cheddar
 Curworthy
 Lincolnshire
 Orange Grove
 Oxford Blue
 Red leicester
 Rosare plain
 Sage Derby
Beenleigh Blue
Cheddar
Curworthy
Lincolnshire Poacher
Orange Grove
Oxford Blue
Red Leicester
Rosary Plain
Sage Derby
 Cheese From Italy
 Casciotta di Urbino
 Dolcelatte
 Gorgonzola
 Mozzarella
 Provolone
 Riccotta
 Scamorza
Casciotta Di urbino
Dolcelatte
Gorgonzola
Mozzarella
Provolone
Riccotta
Scamorza
 Cheese From Australia
 Gippsland Blue
 Purrumbete Mozzarella
Gippland Blue
Purrumbete Mozzarella
 Cheese From Switzerland
 Emmental
 Gruyere
Emmental
Gruyere
Cheese From Denmark
Cheese From Greece
Feta
Cheese From Netherlands
Gauda
Cheese From India
Paneer
Cheese From New Zealand
 Books Referred
 THE
WORLD ENCYCLOPEDIA OFF
CHEESE –By JULIET HARBUTT

 THECHEESE HANDBOOK
-By BOB FARRAND
Thank
you