Cheese Cookery

CHEESE COOKERY
Objectives
1. Discuss the steps in the manufacturing process of cheese after viewing video.
2. Identify at least three (3) types of cheese after viewing video.
3. Recall at least five (5) uses of cheese in cooking after guided discussion.
4. State at least four (4) value of cheese in the diet after large group discussion.
5. Demonstrate at least two (2) methods of cooking cheese after viewing
powerpoint presentation.
6. Discuss at least four (4) ways to store cheese after guided discussion.
7. Explain five (5) reasons why cheese is difficult to digest after large group
discussion.
CHEESE
Cheese is a solid or semi solid form of milk
Most cheese is made from cow’s milk, sheep,
goat, buffalo and even camels milk.
CHEESE
Cheese is consider to be a very nutritious and valuable
food. It takes about one litre of milk to produce 100g (4oz)
of cheese. There is twice the amount of protein in cheese
as in the same weight of meat. Thirty grams (30g) (1 oz) of
cheese yields about 120 calories or about 2 times more
calories than lean meat.
CHEESE
Cheese is an excellent source of protein of high biological
value, and a good substitute for meat. Cheese consists of
about 30% protein, 30% fat, 30% water and is also an
excellent source of calcium, phosphorus and vitamin A and B
(riboflavin). It contains every class of nutrient except
carbohydrate, which is lost during the manufacturing process,
when lactose in milk is converted to lactic acid.
CHEESE
It is advisable always to eat cheese with some form of
carbohydrate, e.g., bread. Potatoes, macaroni.
Nutrition of Cheese
Cheese is a very good protein provider. This protein is an animal
protein so of High Biological Value. 100 grams of cheese provide
you with nearly all your daily need of calcium - needed for
bones and teeth. Cheese also provides some Vitamin A and
iron. 100 grams of cheese can also provide you with nearly
half of the amount of fat you should eat every day! Nearly
a third of the amount of salt you should have every day!
Basic Steps in Manufacturing Cheese
The making of cheese is one convenient way of
using excess milk and of preserving its food value
in a condensed form. Cheese making is a complex
process that can last for several months to years to
produce the quality product being sought.
Cont’d
Cont’d
Milk is pasteurized, allowed to cool a little and place in
a cheese-making vat. A “starter” of special bacteria or
lactic acid organisms is added to the warm milk. This
increases its acidity; i.e., begins to turn it sour and
gradually ripen it.
Cont’d
The milk is heated and the the enzyme rennet
(chymosin and pepsin) added. It then clots into solid
curd. The liquid (whey) is drained off and the curd is
cut into blocks or small pieces, pressed into moulds
and stored until mature.
Cont’d
During the process, the curd shrinks owing to the lack of
moisture, and gradually becomes more solid. Then it is
drained and pressed until all the moisture is lost. The curds
are cut into small pieces and salt is added to bring out the
flavour and preserve it. The salted curds are put into moulds
lined with gauze or “bandage”.
Cont’d
Metal discs are placed on top of the moulds to press them
for a short time. Then the cheese is sprayed over with hot
water to produce a thin, hard rind. It is pressed again for
about 24 hours, date-stamped and put to ripen for varying
periods periods from months to years. During this time it
improves in flavour, texture and digestibility.
Variations
To produce a low-fat cheese, skimmed milk may be
used and the protein percentage is increased.
Examples are Dutch and German cheese. In making
some cheese, cream is added for enrichment, e.g.,
Stilton, Dorset Blue. The more whey extracted during
manufacturing before the cheese is left to ripen, the
harder it will be.
Variations Cont’d
In traditional cheese making making, raw milk

instead of pasteurized milk is used. Cheese made
from raw milk has a subtler and richer flavour at the
end of its ripening period as the raw milk bacteria
and their enzymes are carried forward into the final
process.
Variations Cont’d
Pasteurizing the milk destroys the bacteria and enzymes

that both contribute to flavour and aroma. However, the
pathogenic (illness-causing) bacteria are destroyed by
pasteurization, so cheese made from pasteurized milk is
safer.
Types of Cheese
Cheese is usually classified by the amount of moisture in it.
Whether it is soft, semi -hard or hard:
Soft Cheeses: Soft cheeses have the most

moisture. Examples are Cream Cheese and
Cottage. Some soft cheeses are left to ripen such as
Brie and Camembert.
Types of Cheese Cont’d
Soft Cheeses
Cottage cheese has a bacteria added to it that makes

it clump together in lumps. Moulds grow on the
outside and help to soften the curds inside. Ricotta is
a soft whey cheese - low in fat.
Semi-soft Cheeses
Examples are Blue, monterey Jack, Roquefort,
Munster, Stilton, Gouda and Gorgonzola.
Semi-hard Cheeses
Semi- hard cheeses are ‘pressed’ cheeses - but not

pressed as much as hard cheeses. Examples are
Cheddar, Cheshire, Edam and Gruyere.
Hard Cheeses
Hard cheeses have the least moisture. Examples
are Parmesan and Romano. Parmesan is the
hardest cheese of all.
Descriptions of Cheeses
Cheddar
Most popular cheese. It is a semi-hard, white to pale yellow

cheese that lends itself to cooking. The rich yellow-orange
colour that is available in cheddar comes from added colour.
Cheddar is aged for 3 months before it is ready for eating.
Descriptions of Cheeses Cont’d
Stilton
Known as the “King of Cheeses”. It is made from whole

milk with cream added. A semi-soft cheese, Stilton comes
in two types Blue and White. Both types have blue-green
veins. It is a mild cheese and is good for crumbling over
salads. Stilton matures in 6-8 months.
Dorset Blue
Blue veined cheese with a stiff, crumbly texture

categorizing it as a hard cheese. It is made from skimmed
milk, so the fat content is low and the amount of protein is
increased. Maturing this cheese can take 12-18 months.
Cheshire
Oldest type of cheese dating back to 12th century

England. Semi-hard and is made in three types white,
red (coloured with annatto) and blue. It has a crumbly
texture and strong flavour. It is also slightly salty in
flavour. Takes 3-6 months to mature.
Lancashire
Is a hard, crumbly, mild cheese, with a rind that is

described as pale gold. It spreads easily and is suitable
for toasting.
Processed Cheese
A combination of one or more types of natural cheese that

have been pasteurized to extend storage life. Cheese
spreads and imitation or substitute cheeses are also
included in the Processed Cheese categories. Processed
cheeses generally contain added dairy ingredients, such as
emulsifiers to increase smoothness or melting properties.
Processed Cheese Cont’d
Dyes are added to create colouring, preservatives to
lengthen shelf life are added in addition to stabilizers,
vegetable-based gums, and flavouring to provide a
distinctive taste in the product. Unlike natural cheeses that
may have a distinct flavour or texture, processed cheeses
are smooth or spreadable, odorless, and typically mild or
very bland in taste.
Examples of processed cheese
Cheese spreads and dips such as Velveeta, Cheese Whiz,

Tastee, Kraft and others common to cheese processed in
the Caribbean.
Video on Types of cheese
Value of Cheese in the Diet
● Cheese is very nutritious, being an excellent source

of protein, fat and calcium, vitamins A, D and
B-complex, sodium and phosphorus.
● It is very highly concentrated food and a
comparatively economical item of diet.
Value of Cheese in the Diet Cont’d
● It provides a quick, convenient and nutritious meal for
light lunches such as those need for travelling and
camping.
● It is especially suitable for children and old people,
pregnant and nursing mothers, providing valuable
calcium.
● It is very versatile and can be eaten raw or cooked.
Value of Cheese in the Diet Cont’d
● It has distinctive flavours and satisfies a variety of

tastes.
● It is available at a variety of prices.
● It is easy to prepare and excellent for snacks and quick
dishes.
Uses of Cheese in Cooking
● As a main dish. Because it furnishes the same kind of high
quality protein as meat, it is used chiefly as a main dish
substitute for meat, e.g., cheese souffle, macaroni and
cheese.
● To flavour sauces, e.g., cheese sauces, mornay sauce.
Uses of Cheese in Cooking Cont’d
● For cheese pastry, e.g., cheese straws and
foundations for savoury flans.
● After-meal savouries, e.g., cheese and biscuits.
● As snacks, e.g., Cheese omelette, cheese rarebit.
● As garnish for soups and salads.
● For dips and spreads.
Uses of Cheese in Cooking Cont’d
● As accompaniment to pie fruit, e.g., apple pie,

pineapple pie.
● For packed meals, as it is easy and light to carry.
Methods of Cooking
● Grilling- Cheese au gratin, cheese sandwiches.

● Frying- Cheese aigrettes. NB. Add a tsp of boiling water to
the cheese as soon as it is put into the panada to prevent
it from becoming stringy.
● Baking- Cheese pastry, macaroni and cheese.
Always remember
When cooking with cheese, it should be grated - to make it melt more
easily and gently heated to stop the fat separating from the protein.
If cheese is melted too quickly:
A layer of fat appears around the cheese
The cheese becomes tough and hard
A starchy food such as the flour in a sauce helps to stop this happening
- it absorbs the fat.
Cheddar and Parmesan Cheese encourage the flow of the digestive
juices.
Reasons why cheese is difﬁcult to digest
● It is highly concentrated.
● It has a high proportion of fat.
● The fat forms a waterproof coating over the proteins,
which delays their digestion in the stomach.
Reasons why cheese is difﬁcult to digest
● Fatty acids that develop during the ripening process cause

excess acidity during digestion.
● Overcooking causes the protein to become tough and stringy.
To Aid Digestion of Cheese
● Chew well or cut into small pieces, grate or shred.
● Cook with gentle heat. Avoid overcooking, which hardens the
casein.
● Serve with highly flavoured seasoning, e.e., vinegar, mustard. This
stimulates the digestive juices and increases the rate of digestion.
● Mix with starchy food.
● Add an alkali to neutralize fatty acids, e.g., potassium bicarbonate.
Storage
● The ideal storage temperature is 8-10°C
● Keep it cool but preferably not in a fridge!
● Cheese is a living thing! It needs to breathe
● Plastic wrapping is OK for some hard cheeses for a
short time
● Waxy or greaseproof paper, foil or a container are better
● Don’t serve cheese from a fridge - drape a damp cloth
over the cheese left out for 1 to 2 hours
Storage Cont’d
● Freezing will preserve the cheese but the texture will
change and it will crumble easily when thawed.
● If moulds form on cheese, pare them off deeply and use
the remaining amount.
● Let cold cheese warm up for about ½ hour before serving.
● Cheese should not be left open near strong smelling
foods because it will absorb flavours which may spoil the
taste.

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CHEESE COOKERY

In traditional cheese making making, raw milk

Pasteurizing the milk destroys the bacteria and enzymes

Soft Cheeses: Soft cheeses have the most

Cottage cheese has a bacteria added to it that makes

Semi- hard cheeses are ‘pressed’ cheeses - but not

Most popular cheese. It is a semi-hard, white to pale yellow

Known as the “King of Cheeses”. It is made from whole

Blue veined cheese with a stiff, crumbly texture

Oldest type of cheese dating back to 12th century

Is a hard, crumbly, mild cheese, with a rind that is

A combination of one or more types of natural cheese that

Cheese spreads and dips such as Velveeta, Cheese Whiz,

● Cheese is very nutritious, being an excellent source

● It has distinctive flavours and satisfies a variety of

● As accompaniment to pie fruit, e.g., apple pie,

● Grilling- Cheese au gratin, cheese sandwiches.

● Fatty acids that develop during the ripening process cause

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