Classifying Cheeses

Classifying Cheeses

Classifying Cheeses Cheese Making Is More an Art Than a Science Terms Coagulation- Change from a fluid to a thickened mass; curdle; congeal. Whey- The watery part of milk that separates after the milk sours and thickens. Brine- Water strongly saturated with salt. Rennin-

A stomach enzyme that coagulates casein and is used to commercially curdle milk in the making of cheese. Introduction to Cheese Can anyone give me a definition of cheese? Did you know cheese was traditionally made as a way of preserving the nutrients of milk. Thousands of varieties of cheeses have evolved that are characteristic of various regions of the world. Common Cheese Making Steps S t a r te r a n d R e n n e t A d d it io n

C u tt in g a n d C o o k in g M illin g a n d S a lt in g D r a in in g , M a t t in g a n d W a s h in g F o r m in g a n d P r e s s in g C u r in g o r R ip e n in g Cheeses of the World 14 Types of Cheese Blue Gouda Brick Monterey Brie Mild

Cheddar Sharp Cheddar Colby Cream (Jack) Mozzarella Munster Provolone Ricotta Swiss Blue Cheese Blue-vein mold ripened variety. Made from Cows Milk.

Ages 2-6 months. Tangy, peppery flavor. Texture is semisoft, pasty, and sometimes crumbly. White interior and marbled/streaked with blue veins of mold. Brick Cheese Semisoft ripened variety.

Made from Cows Milk. Ages 2-4 months. Mild to moderately sharp flavor. Texture is semisoft to medium firm, elastic, and numerous small mechanical openings. Creamy yellow color.

Brie Cheese Soft ripened variety. Usually made from Cows milk. Ages 4-8 weeks Mild to pungent flavor. Texture is soft & smooth when ripened.

Creamy yellow interior with an edible thin brown & white crust. Mild Cheddar Cheese Firm ripened variety. Made from Cows Milk. Ages 2-3 months. Mild to slightly nut-like cheddar flavor.

Texture is firm & smooth with some mechanical openings. White to medium-yellow orange color. Sharp Cheddar Cheese Firm ripened variety. Made form Cows Milk.

Ages 8-12 months. Sharp typically nut-like flavor. Texture is smooth and waxy with some mechanical openings. White to medium-yellow orange. Colby Cheese Firm ripened variety.

Made from Cows Milk. Ages 1-3 months. Mild to mellow flavor. Texture is softer & more open than cheddar cheese. Has numerous irregularly shaped openings. White to medium-yellow orange color. Cream Cheese

Soft unripened variety. Made from cream from Cows Milk. Is not aged. Mild, acid flavor. Texture is soft & smooth.

White to light cream color. Gouda Cheese Firm ripened variety. Made from whole or partly skimmed Cows Milk. Ages 2-6 months. Mellow, nut-like flavor.

Texture is semisoft to firm, smooth, and has small irregularly shaped or round holes. Creamy yellow or medium-yellow orange interior and may have a red wax coating. It has a cannonball or oval shape. Monterey (Jack) Cheese Firm ripened variety. Made from Cows Milk. Ages 1-3 months.

Mild to mellow flavor. Texture is soft to semisoft and has small openings evenly dispersed throughout. White to light cream color. Mozzarella Cheese Firm unripened variety.

Made from whole or partly skimmed Cows Milk. Is not aged. Mild delicate flavor. Texture is slightly firm and plastic. Creamy white color. Munster Cheese

Semisoft, ripened variety. Made form Cows Milk. Aged 1-8 weeks. Mild to mellow flavor. Texture is semisoft and has small openings throughout. Creamy white interior with a

yellow tan surface. Provolone Cheese Firm ripened variety. Made from Cows Milk. Ages 2-12 months or longer Mellow to sharp flavor with smoky and salty overtones.

Texture is firm & smooth. Light creamy interior with a light brown or golden yellow surface. Ricotta Cheese Soft, unripened variety Made from whole or partly skimmed milk, or whey from cows milk with whole or skim milk added. Is not aged.

Sweet, nut-like flavor. Texture is soft and may have a grainy consistency. White color. Swiss Cheese Firm ripened variety. Made from Cows Milk.

Aged 3-9 months (bacteria during ripening produces gas which forms the eyes). Sweet, nut-like flavor. Texture is firm and smooth with medium to large round eyes throughout. Light yellow. Classes of Cheese Soft Whey

Cheeses Semisoft Hard Soft Cheese Unripened: High Fat: Cream Cheese Ripened: Brie Ricotta Whey Cheese Semisoft Ripened principally by bacteria:

Brick Munster Brick and Munster cheeses are the two most often confused. Ripened Blue Principally by blue mold in interior: Hard Ripened by bacteria, without eyes:

Mild and Sharp Cheddar Colby Gouda Monterey(Jack) Mozzarella Provolone Ripened Swiss by bacteria, with eyes: Conclusion Cheese is a delightful food which contributes variety and interest to our diet. Various kinds have always been important sources of

nutrients. Gourmet cooks might pay several hundreds dollars per pound for imported cheese. However, less developing countries, cheese is a staple in the diet.

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