Cheese • Is a solid or semi solid form of milk • Most cheese is made from cow’s milk Sheep Goat 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 Some soft cheeses are left to ripen such as Brie and Camembert Moulds grow on the outside and help to soften the curds inside Cottage cheese has a bacteria added to it that makes it clump together in lumps 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 Caerphilly Edam Gouda Mozzarella is a cheese that is cooked during its process. This gives it its stringy texture Port Salut St Paulin are examples Feta cheese is preserved in a brine solution Hard cheeses have the least moisture. Examples are: Cheddar Leicester Double Gloucester Cheshire Gruyère Emmental Parmesan Parmesan is the hardest cheese of all! Buying and storing cheese • 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 Using Cheese 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. How cheese is used: as an essential ingredient the dish couldn’t be made without it Cheese dips Cheese sandwich and cheese on toast Cheese fondue 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: Cottage cheese has the lowest fat content. It is low in fat. But it has the lowest calcium content. Feta cheese has the highest salt content Brie is lower in fat, salt and calcium than Cheddar Cheddar cheese has the highest calcium content but is high in fat and salt Ricotta is quite low in fat but also low in calcium Which cheese will you use?