Cheese Project
Cheese Project
Cheese Project
1
Caribbean Union College Secondary
School
Class
5A
By
Annjel Jones
Teachers
Mr. T. Thomas
Date
03/10/21
2
TABLE OF CONTENTS
Reflection 1.................................................... 4
Introduction................................................... 5
Production ...................................................... 6
Cheese ............................................................... 9
Appendix............................................................. 21
Conclusion....................................................... 48
Reflection 2 ............................................... 49
Glossary................................................. 50
3
Reflection 1
This topic deals with cheese. I’m doing this project because it’s
a great way to help revise when its exam time. I researched and read
up a lot about this topic to ensure that I’m on the right track and have
accurate information. I enjoyed looking at pictures of the different
types of cheeses. It helped me identify the different taste and uses of
cheese. Doing this project help me realize the importance of a
schedule and sticking to it. I will start my projects as soon as I get it
prevent be burdened by it.
4
Introduction
In this cheese project we will cover what is cheese? the nutrients
our bodies can get by consuming cheese, what happens when cheese
is heated and over - heated, the production of cheese, different types
of cheese and they uses and different dishes that uses cheese.
Cheese is a food derived from milk that is produced in a wide
range of flavours, textures, and forms by coagulation of the milk
protein casein. It comprises proteins and fat from milk, usually the
milk of cows, buffalo, goats, or sheep. During production, the milk is
usually acidified, and adding the enzyme rennet causes coagulation.
The solids are separated and pressed into final form. Some cheeses
have molds on the rind, the outer layer, or throughout.
5
Production of Cheese
→ Hard-Pressed Cheeses
Hard Pressing cheese is a process that expels remaining moisture from the curd and
improves the final texture, creating a firm rind on the outside of the cheese and a smooth,
uniform consistency within. Pressing gives the cheese the traditional wheel shape, and readies
it for aging.
→ Lightly-Pressed Cheeses
The curds of a lightly pressed cheese are pressed and are uncooked, as opposed to the
pressed cheese group in which the curd is cooked, then pressed. Your traditional and ever-so-
popular.
→ Processed Cheeses
Processed cheese is made from natural cheeses that may vary in degree of sharpness of
flavour. Natural cheeses are shredded and heated to a molten mass. The molten mass of
protein, water and oil is emulsified during heating with suitable emulsifying salts to produce
a stable oil-in-water emulsion.
→ Cream Cheeses
Cream cheeses are not true cheeses but are made from cream with a fat content of 30-
60%. They have a similar composition to cream, but contain less water and more fat.
6
Nutritive Value of Cheese
Cheese is a great source of, carbohydrates; carbohydrates are
our body's main source of energy they help fuel our brain, kidneys,
heart muscles, and central nervous system, fat; stores energy fat
serves an important role for storing energy, and protein; protein is an
important building block of bones, muscles, cartilage and skin repair
your body uses it to build and repair tissue.. It also contains high
amounts of vitamins A; Vitamin A is important for normal vision, the
immune system, and reproduction and B-12 (Cobalamin); Vitamin
B12 is a nutrient that helps keep your body's blood and nerve cells
healthy and helps make DNA, the genetic material in all of your cells,
along with zinc; helps your immune system and metabolism function,
phosphorus; The main function of phosphorus is in the formation of
bones and teeth, calcium; Your body needs calcium to build and
maintain strong bones and riboflavin (vitamin B2); helps break down
proteins, fats, and carbohydrates.
7
Effects Of Heat
At about 90°F, the solid milk fat in the cheese begins to liquefy,
the cheese softens, and beads of melted fat rise to the surface. As the
cheese gets hotter, the bonds holding together the casein proteins (the
principal proteins in cheese) break, and the cheese collapses into a
thick fluid. Overheating causes the protein to toughen and become
stringy, reducing, its digestibility. Eventually the cheese will burn.
8
CHEESE
9
HARD PRESSED CHEESES
PROVOLANE
Uses
It can be used in cooking, grated
to sprinkle over salads, and even
incorporated into desserts. It
melts very well, so try it in
grilled sandwiches, baked pasta
dishes or casseroles. You can
also enjoy it on pizza.
CHOLBY
Uses
Colby cheese's mild flavour and
creamy texture make it a great
cheese to add to sandwiches,
burgers, casseroles, and other foods
that call for melted cheese. It is also
excellent cubed and pairs well with
fruits like apples and pears.
10
HARD PRESSED CHEESES
FRIULANO
Uses
Friulano an excellent table
cheese, it lends itself perfectly to
grating and is particularly
suitable for snacks and
sandwiches. Grated and mixed
with Ricotta, it is great in
cannelloni.
GOUDA
Uses
Gouda is a great melting cheese;
Often used in homemade macaroni
and cheese. It works well on any
cheese board, compiled with other
cheeses. You can use Gouda in a lot
of dishes including cheese-based
soups, smoked gouda mashed
potatoes, grilled cheese sandwiches
and in fondue.
11
LIGHTLY PRESSED CHEESES
CANTAL
Uses
Cantal cheese is a popular ingredient in
many French dishes. It makes a nice
addition to green salads (perhaps with a
few walnuts), melts into quiches, tarts,
and savoury clafoutis, blends into soups,
and marries very nicely with potatoes.
EMMENTHALER
Uses
Emmenthaler has very good
melting properties, which makes
it ideal for cheese fondue or any
dish that requires melted cheese,
such as gratins and casseroles,
grilled cheese sandwiches, pasta,
and egg dishes. It can also be
eaten cold, layered into
sandwiches, or served on a
cheese platter with fruit and nuts.
12
LIGHTLY PRESSED CHEESES
GRUYÈRE
Uses
Gruyere cheese is commonly used
for baking. It is a good melting cheese
and therefore used for Fondues (a Swiss
dish of melted cheese). It can be used in
baked dishes, soups, casseroles, gratins
etc. It can be grated over salads and
pastas.
CHEDDAR
Uses
Cheddar Cheese can be used in a
variety of ways: sliced for
sandwiches, grated as a garnish
for soups or salads, pared into
curls to top a casserole, or just
eaten in bite-size pieces with fruit
or on its own.
13
BLUE VEINED CHEESES
ITALIAN GORGONZOLA
Uses
It's delicious melted into risotto
or polenta, into a sauce with
pasta, and just as wonderful on
pizza (it's an essential ingredient
in the classic quattro formaggi,
four cheese, pizza).
ENGLISH STILTON
Uses
It is a crumbly, creamy, open-textured
cheese now extensively used as a base
for blending with apricot, ginger and
citrus or vine fruits to create dessert
cheeses and has also been used as a
flavouring for chocolate.
14
BLUE VEINED CHEESES
FRENCH ROQUEFORT
Uses
Roquefort most often is used as
a salad topping and in dressings. It
is also used in pasta dishes and
quiches and as a filling for pies and
tarts. Dry red wine is considered an
ideal accompaniment.
15
ACID CURD CHEESES
MOZZARELLA
Uses
This form is the easiest to shred and
is most often used for snacking,
appetizers, salads, pizzas, and pasta.
Other forms of mozzarella surround
the cheese with brine or whey to
preserve the freshness, such as
ciliegini, small cherry-shaped balls
of cheese having a milder but fresh
flavour.
QUESO BLANCO
Uses
It is a good grilling or pan-frying
cheese as it becomes soft and pliable
when heated, but does not melt and
become runny. Queso Blanco is
used as a garnish, crumbled on top of
many Mexican dishes or salads and
as a stuffing for poultry, peppers,
burritos, and enchiladas.
16
ACID CURD CHEESES
COTTAGE CHEESE
Uses
Cottage cheese are used in
pancakes or waffles. Mix it into
the batter as a substitute for milk,
Salads. Add it to your favourite
salads for extra protein, fruit
granola substitute for dipping
sauces and smoothies.
17
PROCESSED CHEESES
PARMESAN
Uses
It is especially flavourful in melted
dishes such as soup and sauce
recipes. A few dishes which use
parmesan cheese are mashed
potatoes, shepherd's pie, macaroni
and cheese, casseroles, etc.
Parmesan cheese can be added to
omelettes, pizza, soufflés, au gratins,
fondues, etc. Cheese balls and
poppers are also popular.
POWDER CHEESE
Uses
Cheese powder can be used to
add cheese flavour into
breads by adding the cheese
powder while making the
dough. Cheese powder can be
added to pizza seasoning or
any other seasonings to give it
that extra cheesy kick. Quickly
add cheese powder to flavour
popcorns once they are
popped and hot.
18
CREAM CHEESES
CREAM CHEESE
Uses
Cream cheese can be used for many
purposes in sweet and savoury cookery
and is in the same family of ingredients
as other milk products, such as cream,
milk, butter, and yogurt. It can be
used in cooking to make cheesecake
and to thicken sauces and make them
creamy.
RICOTTA
Uses
Ricotta often appears in recipes
for lasagna and other Italian casseroles.
It's also a common stuffing ingredient for
ravioli, manicotti, and other types of pasta.
In desserts, it can be used similarly to
mascarpone in cheesecake or blended with
sugar, spices, and flavourings to fill
cannoli or as a layer cake filling.
19
CREAM CHEESES
NEUFCHATE
L
Uses
Since it is a spreadable cheese, it
is an excellent topping for
crackers and bagels. It is also a
good cheese for sandwich
spreads, hors d'oeuvres, as a base
for snack dips, desserts and
dessert frostings.
MASCARPONE
Uses
Mascarpone can be used in savoury
and sweet dishes. It is good for
stirring through savoury sauces to
thicken and add a distinct rich
flavour. Serve it with fresh fruit, use
it in cheesecakes, as a cake filling,
or as a topping for desserts.
20
21
APPENDICES
Hard Pressed Cheese Dishes
APPENDIX 1 – Provolone……………………………………………………21
APPENDIX 2 – Cholby………………………………………………………….23
APPENDIX 3 – Friulano……………………………………………………….24
APPENDIX 4 – Gouda……………………………………………………………25
22
DISHES (PROVOLONE)
23
DISHES (PROVOLONE)
CHICKEN PROVOLONE
24
DISHES (CHOLBY)
BURGERS
CHEESY HASHBROWN
CASSEROLE
25
DISHES (FRIULANO)
FRICO FRIULANO
SPINACH RICOTTA
CANNELLON
GRILLED CHEESE
26
DISHES (GOUDA)
CHEESE BOARD
SMOKED GOUDA
MASHED POTATOES
27
DISHES (CANTAL)
ONION SOUP
SHEPHERDS PIE
28
DISHES (EMMENTHALER)
HAM CASSAROLE
FONDUE
CHEESE SPAETZLE
BROCCOLI GRATIN
29
DISHES (GRUYERE)
CREAMY GRUYERE
SPAGHETTI
CHEESE PUFFS
APPLE AND
GRUYERE CHEESE
TARTS
30
DISHES (GRUYERE)
MUSHROOM GRUYERE
GRILLED CHEESE
31
DISHES (CHEDDAR)
CHEESE PUFF
BROCOLI SALAD
GRILLED CHEDDAR
CHEESE SANDWHICH
POTATO CHEESE
SOUP
32
DISHES (ITALIAN GORGONZOLA)
GORGONZOLA, PEAR,
& BACON GALETTE
PENNE GORGONZOLA
WITH CHICKEN
CHICKEN MARSALA
WITH GORGONZOLA
GORGONZOLA CREAM
SAUCE
33
DISHES (ENGLISH STILTON)
34
DISHES (FRENCH ROQUEFORT)
ZITI WITH
ROQUEFORT SAUCE
35
DISHES (MOZZARELLA)
PIZZA MARGHERITA
CHICKEN
MOZZARELLA PASTA
MARINATED BABY
MOZZARELLA BALLS
TOMATO CUCUMBER
MOZZARELLA SALAD
36
DISHES (QUESO BLANCO)
QUESO FRESCO
ENCHILADAS
QUESO SMOTHERED
CHICKEN BURRITOS
REFRIED BEANS
TOSTADA ROMAINE SALAD WITH
QUESO FRESCO
37
DISHES (COTTAGE CHEESE)
COTTAGE CHEESE
WAFFLES
COTTAGE CHEESE
PANCAKES
BLUEBERRY COTTAGE
CHEESE SMOOTHIE
COTTAGE CHEESE
RANCH VEGETABLE
DIP
38
DISHES (PARMESAN)
CHEESE SOUFFLE
MASHED
POTATOES
39
DISHES (PARMESAN)
CARAMELIZED ONION,
ARUGULA AND
PARMESAN CHEESE
OMELET
STILTON BISCUITS
40
DISHES (POWDER CHEESE)
CHEDDAR POPCORN
HOMEMADE CHEESE
BREAD
MAC AND-CHEESE
41
DISHES (CREAM CHEESE)
CHEESE SAUCE
CHOCOLATE CHEESECAKE
42
DISHES (RICOTTA)
LEMON RICOTTA
CHEESECAKE
LASAGNA
43
DISHES (RICOTTA)
MANICOTTI
SPINACH RICOTTA
PASTA
44
DISHES (NEUFCHATE)
NEUFCHATEL CHEESECAKE
WITH BLUEBERRY SAUCE
45
DISHES (MASCARPONE)
TOMATO MASCARPONE
SAUCE
FRUIT TART
46
DISHES (MASCARPONE)
MASCARPONE CHEESECAKE
LEMON MASCARPONE
CREAM
47
CONCLUSION
Cheese is valued for its portability, long life, and high content of
fat, protein, calcium, and phosphorus. Cheese is more compact and
has a longer shelf life than milk, although how long a cheese will
keep depends on the type of cheese; labels on packets of cheese often
claim that a cheese should be consumed within three to five days of
opening. Generally speaking, hard cheeses, such as parmesan last
longer than soft cheeses, such as Brie or goat’s milk cheese. The long
storage life of some cheeses, especially when encased in a protective
rind, allows selling when markets are favourable.
48
REFLECTION 2
49
GLOSSARY
2) Whey - is the liquid remaining after milk has been curdled and
strained.
50