cheese varieties
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VARIETIES OF CHEESE
S.P.SUTHAN
BVM 06122
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Introduction to Cheese
Definition of cheese?
Cheese is the fresh or ripened product obtained after
coagulation and whey separation of milk cream, orpartly skimmed milk, buttermilk, or a mixture of
these products.
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Common Cheese Making Steps
Cutting and Cooking
Milling and Salting Forming and Pressing Curing or Ripening
Draining, Matting and Washing
Starter and Rennet Addition1
2 3
4
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Categorization of cheese
1. Ripening
2. Texture
3. Cooking Types
4. Covering
5. Region and country
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1.Classifications of Cheese by Ripening:
Bacteria ripened from outside (Cheddar, Parmesan)
Bacteria ripened from inside (Limburger,Liederkranz)
Mold ripened from outside (Stilton, Blue)
Mold ripened from inside (St. Andr, Explorateur)
Unripened (Cottage)
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Reddish-brown withcorrugated ridge
Legendary aroma
which is due toenzymes, breaking
down proteins on the
surface of the cheese. Ripens in 6 to 12
weeks
Limburger
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Referred to as "The
King of Cheeses"
White interior andmarbled with blue
veins of mold.
Stilton Cheese
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Named in honor of
the first US satellite
Soft-white cheese of
cylindrical shape
Explorateur
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Acid curd cheese, from
skim milk to curdle
Cow milk
soft
Cottage
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2.Classifications of Cheese by Texture:
Hard Grating Cheeses (Parmesan, Sbrinz)
Firm/Hard (Emmental, Cheddar, Provolone)
Semisoft (Brick, Muenster, Roquefort)
Soft (Camembert, Brie)
Fresh (Ricotta, cottage)
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Parmesan
Named after an
area in Italy, Parma
Parmesan
Cooked but not
pressed
Hard
Cow milk
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Firm ripened variety.
Made from CowsMilk.
Ages 2-12 months orlonger
Provolone
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Traditional,
unpasteurized, hard
cheese made fromcow's milk.
Emmental has walnut-
sized holes.(eye incheese)
Emmental
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Made in brick-shaped
form
Surface ripenedwith B. linens
Semi soft
Brick
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Camembert
soft, creamy,
surface-
ripened cow's milkcheese.
Penicilliumcamemberti
http://en.wikipedia.org/wiki/Cowhttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Penicillium_camembertihttp://en.wikipedia.org/wiki/Penicillium_camembertihttp://en.wikipedia.org/wiki/Penicillium_camembertihttp://en.wikipedia.org/wiki/Penicillium_camembertihttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Cow -
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Soft, unripened variety
Creamery, whey cheese
made from cow's milk
Sweet, nut-like flavor.
grainy consistency.
Ricotta
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3.Classifications of Cheese by Cooking Types:
Cheddar-Style (Cheddar, Colby, Gouda)
Swiss-Style(Swiss, Jarlsburg, Emmentaler)
Parmesan-Style (Pecorino, Romano, Asiago)
Bleu Cheese-Style (Gorgonzola, Stilton,Roquefort)
Ricotta-Style (Ricotta, Cottage)
Cream Cheese-Style (Cream cheese) Mozzarella-Style (Mozzarella, Oaxaca)
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Firm ripened variety.
Made from whole or partly
skimmed Cows Milk.
Ages 2-6 months.
May have a red wax coating.It has a cannonball or ovalshape.
Gouda
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Firm ripened variety.
Made from Cows Milk.
Aged 3-9 months (bacteriaduring ripening produces
gas which forms the eyes).
SwissPropiono bacter
Look for holes!!!!
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Soft unripened variety.
Made from cream from
Cows Milk.
Cream cheese
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Made from skimmedCows Milk or buffalo
milk
Is not aged.
Creamy white color.
Mozzarella
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4.Classifications of Cheese by Covering:
Hard/Leather/Waxed Rind (Raclette,
Gruyre, Gouda)
Bloomy/Downy Rind (Brie)
Saltwater Washed Rind : (Muenster,Feta)
Blue Cheeses (cultured to give it colors:
Stilton, Roquefort, Gorgonzola
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cow's milk cheese
that has a firm
texture Fashioned into a
round shape
Hard rind
Raclette
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The Queen of
Cheese
pale in color with aslight grayish tinge
under a white mold
Brie Brie
http://en.wikipedia.org/wiki/Moldhttp://en.wikipedia.org/wiki/Mold -
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Brined curd chees
e traditionally
made in Greece
Cow ,goat,sheep
milk
Aged crumbly
cheese
Feta
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I ndia
Kalari
traditional ripened cheese product
indigenous to Jammu and Kashmir
Paneer cheese
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Switzerland
Cheese must ripen for
16 months the full flavour only
develops after about
24-30 months in storage
Sbrinz
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USA
semi-soft cheese
made from cow's
milk
generally block-
shaped and free of
rind
Colby
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Holland
Shape of ball
covered with
distinctive red wax
Produced from
skimmed or semi-
skimmed milk
Edam
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TH NK YOU