cheese

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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?

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