Ayushi

A
Presentation on
CHEESE
The Preservation of Milk
Guided By; Presented By ;

Mr. Yashwant Patel Aayushi Tiwari
HOD (Dept. of FPT) FPT 5th SEM
CHEESE
Is
a solid or semi solid form of milk
Most cheese is made from cow’s milk
Goat
Sheep
Buffalo
And even Camel milk is used

Cheese is usually classified by the amount of moisture in it. Whether it is
soft, semi -hard or hard:
Soft cheeses have the most

moisture
Cottage cheese has a
bacteria added to it
Some soft cheeses are left to ripen that makes it clump
such as Brie and Camembert 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- hard cheeses
are ‘pressed’
cheeses - but not
pressed as much as
hard cheeses!
Lancashire
Wensleydale Mozzarella is a cheese that is
cooked during its process.
Caerphilly
This gives it its stringy texture
Edam
Gouda
Port Salut
St Paulin
Feta cheese is preserved in
are examples
a brine solution
Hard cheeses have the least moisture.
Examples are:
Parmesan is the hardest
Cheddar cheese of all!
Leicester
Double Gloucester
Cheshire
Gruyère
Emmental
Parmesan
How cheese is used: as an essential ingredient -
the dish couldn’t be made without it
Cheese dips
Cheese fondue
Cheese sandwich and
cheese on toast
How cheese is used: as an essential
ingredient - the dish couldn’t be made without it
- continued:
Halloumi cheese on a Turkish

kebab
Feta cheese in a Greek salad
Paneer cheese in an Indian cheese and

spinach curry
How cheese is used: With other ingredients
In a white sauce to add flavour to a

bland, mild-flavoured ingredient such
as cauliflower or broccoli
On a pizza where it adds flavour

and also makes it easier to eat
as it sticks toppings together!
This is because the protein in
the cheese coagulates on
heating.
How cheese is used: As a topping - decoration
A Cheddar or Parmesan
cheese can be used in au
gratin dishes - baked in the
oven
Red Leicester cheese on a

shepherd’s pie
Parmesan on a lasagne
It adds colour and crispiness

How cheese is used: In sweet foods
Cheesecakes
Uncooked or
cooked
Using a
variety of
cheeses such
as cream and
ricotta
And in other desserts or

cakes such as Tiramisu
- A mascarpone cheese is
used in this dessert.
Nutrition of cheese
Cheese is a very good protein provider. This protein
is an animal protein so of High Biological Value.
100grams 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.
BUT
100grams of cheese can also provide you with nearly
half of the amount of fat you should eat every day!
AND
Nearly a third of the amount of salt you should have
every day!
Different cheeses have different nutritional contents:
Cheddar cheese has the

Cottage cheese has the lowest fat
highest calcium content but
content. It is low in fat. But it has
is high in fat and salt
the lowest calcium content.
Ricotta is quite low in fat but also

Feta cheese has the highest
low in calcium
salt content
Brie is lower in fat, salt and calcium than Cheddar

Process of Making Cheese
13
BASIC CHEESEMAKING
PROCESS
 Milk is heated to
pasteurize
 Culture (for flavor and
style of cheese) is added
to adjust pH
 Rennet is added
 Whey is drained
 Cheese is cut to drain
more whey
 Packed
 Molded
 Stored and aged
Cheese is made from milk.
 To make cheese,
first, milk has to be
changed to curds
(thick parts) and
whey (liquid).
 To do this, the milk is first ripened
by adding a starter of special
bacteria to thicken the milk.
 Then rennet is added to the milk –
this makes the milk separate into
curds and whey.
 The next stage is where the whey is
removed from the curds. First, the
curds are cut to release the whey,
which is then drained off.
 To make Cheddar, the curds are
cut into blocks which are then piled
on top of each other.
 The curd is then milled into
crumbs and salt is added. Do
you know why?
This flavours the cheese and helps it

keep better.
 The curd is then pressed into
moulds – this forces out more
whey and gives the cheese its
final shape.
 The last stage is where the cheese is ripened –
this helps to develop the flavour of the cheese.
 The cheese is placed in special
storage rooms for anything from
2 months to 2 years!
QUICK KITCHEN CHEESES
Mascarpone
Crème Fraiche
Simple Chevre
Paneer
Farmer’s Cheese
(Usually use acid to coagulated the curd)

CHEESE COMES FROM MILK
Cow’s Milk Cheese
Sheep’s Milk Cheese
Goat’s Milk Cheese
Mixed Milks
Blue Cheeses (can be from any of the

above)
FIRMNESS
Good cheese is measured by firmness
Firmness:
◦ Hard (or Firm)
 Parmesan
◦ Semi-Firm (or Semi Hard)
 Cheddar or Gruyere
◦ Semi-Soft
 Gouda
◦ Soft
 Brie
RIPENESS
Ripeness usually refers to aging
◦ Unripe
 Fresh or New
 Chevre
 Cream Cheese
 Crème Fraiche
 Mozzarella
 Ripened or Aged
 Parmesan
 Cheddar
 Gruyere
GREAT CHEESE FROM
AROUND THE WORLD
Parmigianino Reggiano (the King of Cheeses)
◦ Hard/Ripened
◦ Aged for 18 months
Gruyere (Most useful in a French Kitchen)
◦ Semi-Hard/Ripened
◦ Various aging times
Brie
◦ Soft/Ripened
Manchego (Spanish Sheep’s Milk)
◦ Semi-Hard/Ripened
BLUE CHEESE
What is Blue Cheese?
◦ Any cheese made from any milk that
has been injected with penicillium
bacteria to cause the blue veins or
streaks
GREAT BLUE CHEESES
Stilton (England)
Roquefort (France)
Maytag (USA)
Cabrales (Spain)
CHEESE AS A COURSE
Cheese Courses are more and more
popular
Accompaniments
◦ Fruit – Dried and Fresh
◦ Toast – Often a Fruit/Nut Bread
◦ Nuts
◦ Honey
◦ Wine (Pair Accordingly)
Thank You for
Listening

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A

Guided By; Presented By ;

And even Camel milk is used

Soft cheeses have the most

Halloumi cheese on a Turkish

Feta cheese in a Greek salad

Paneer cheese in an Indian cheese and

In a white sauce to add flavour to a

On a pizza where it adds flavour

Red Leicester cheese on a

It adds colour and crispiness

And in other desserts or

100grams of cheese provide you with nearly all your

Cheese also provides some Vitamin A and iron.

Cheddar cheese has the

Ricotta is quite low in fat but also

Brie is lower in fat, salt and calcium than Cheddar

This flavours the cheese and helps it

(Usually use acid to coagulated the curd)

Blue Cheeses (can be from any of the

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