cheese presentation
TRANSCRIPT
Product made from curd of milk from cows or other animals through
coagulation of casein with enzyme (rennin), acid (usually lactic), and
with or without treatment with heat, pressure, salt, and ripening
(fermentation) by micro organisms
DEFINED
Processing of Cheese
Acidification of milk Coagulation or Curdling Cutting & Draining the Curds Ripening
MANUFACTURE OF CHEESE There are very wide range of cheese varieties and
many differences in processing methods, however, the basic steps are: Production of a coagulum through the action of
rennet and/or lactic acid Separation of the resulting curds from the whey Texturisation of the cheese: compressing and
stretching the curds Milling of curd blocks and addition of salt Pressing the curds Ripening to develop flavour and texture.
Processing of Cheese First, lactic-acid producing bacteria is introduced to
curdle the milk, transforming its proteins, butter fat, minerals, sugar and vitamins into solid lumps called curds
Second, the curds are separated from the milky liquid, called whey, and are salted [for taste and curing], cooked [if necessary to shrink the curd], drained, shaped and/or pressed [to eliminate more whey] into moulds
Finally, the shaped curds are ripened using a variety of different aging [generally, the longer it is aged the more pronounced is the flavor] techniques.
CLASSIFICATION
SOFT: Unripened:
Low fat: cottage cheese High fat: Cream cheese
Ripened: Brie SEMISOFT:
Ripened by bacteria: brick, Munster Ripened by bacteria & surface micro: Limburger Ripened by interior blue mold: Roquefort, Blue
Classification …
HARD: Ripened by bacteria w/o eyes: Cheddar Ripened by bacteria w/ eyes: Swiss
VERY HARD (grating): Ripened by bacteria: Parmesan
PROCESSED CHEESE: Pasteurized American / Australian
WHEY CHEESES: Ricotta
MILK COMPONENTS
Fat Protein (casein) Lactose Minerals Water
CHEESE
TERMS Curd: coagulated
protein entrapping some fat, lactose, water & minerals
Whey: Remaining dissolved lactose, proteins, minerals & water
CHEDDARING- CHEESE MAKING PROCESS
Pasteurized whole milk is heated to 31oC in vat and stirred
Streptococcus lactis starter culture added Colouring added After 30 min, acidity has increased and
rennin is added stirring is stopped & mixture sets for 30
min.
Custard like curd forms in 30 min. Acid production continues Curd is cut into 1/2 in. cubes Heated to 38oC for about 1 hour to increase
acid production and release whey Whey is drained and individual curds are
matted together The matted curd is cut into blocks and
stacked/restacked to remove whey (cheddaring)
Curd blocks are milled into small pieces and salted
Curd pieces are pressed overnight at 20 psi to remove remaining whey and shape the cheese
Cheese placed in cool room at 16oC and 60% RH for 3-4 days for rind development
Then wrapped in film or dipped in hot paraffin Ripening for 60 days to 12 months
COTTAGE CHEESE PROCESS
Past., skim milk heated to 22oC Streptococcus lactis and Leuconostoc citrovum
(flavor producing) is added Fermented for 14 hrs Curd cut into small pieces and cooked for 90
min with stirring
Whey is drained & curd is washed with cold water
Curd is salted Mixed with cream to give 2% or 4% fat
(creamed cottage cheese)
SWISS CHEESE PROCESS
Process is similar to Cheddar except that Propionibacterium shermanii and other lactic acid bacteria are added in addition to S. lactis. P. shermanii ferments lactic acid into propionic acid and CO2
ENGLISH CHEESE
Cheddar Cheshire Lancashire Derby Leicester Stilton
FRENCH CHEESE
Brie Camembert Roquefort Neufchatel Port – du – Salut
ITALIAN CHEESE
Gorgonzola Parmesan Bel Paese Romano Mozzarella Ricotta
SWISS CHEESE
Emméntal Sap-sago Gruyère Raclette
DUTCH CHEESE
Gouda Edam
CHEESE SERVICE
The cover for Cheese on a Classic French menu Side plate, Side knife, Small fork
Cheese used in cooking Parmesan and Cheddar
The accompaniments for Cheese Cruet (Salt, pepper and mustard) Butter in a butter dish Celery sticks on ice Radishes – when in season Castor sugar for cream cheese Cheese biscuits (Water Biscuits, Cream
crackers, sweet digestive wafer biscuits) Crowdie oatcakes
Storing Cheese
Cool, dark place Good air circulation Correct packaging If not covered in original wrapping, it must be
wrapped in grease proof paper or cling film Store away from foods, which absorb flavours
FONDUE
A Swiss specialty, wherein a copper pot of melted cheese and wine is kept upon a burner and guests dip pieces of dry bread into the mixture on special long forks
BLUE VEIN CHEESE
Curd is cut into cubes, drained & moulded. During coagulation or moulding spores of fungus penicillium glaucum are added. This fungus gives the blue veining. E.g. Blue Cheshire, Stilton, Gorgonzola
Blue Cheese - By skewering certain types of cheeses with copper wire to inject it with a kind of penicillin