1. Classifying CheeseCheese Making Is More an Art Than a Science Anshuman Kelsy

2. 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. Anshuman Kelsy 3. 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.Anshuman Kelsy 4. Common Cheese Making Steps S ta r te r a n d R e n n e t A d d itio n C u ttin g a n d C o o k in g M illin g a n d S a ltin gD r a in in g , M a ttin 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 gAnshuman KelsyC u r in g o r R ip e n in g 5. What are curds and whey? Curds- the solid lumps you find in milk when milk sours. You can treat milk with enzymes to get the same effect Whey- The watery liquid that you find in milk when the milk sours / is treated with enzymesAnshuman Kelsy 6. You can add a starter culture with rennet to milk to get curds and whey Why would anybody WANT to make curds and whey? Curds can be used to make cheese Whey can be used as animal feedAnshuman Kelsy 7. Cheese Add salt to curds- you get cheese! The cheese needs to be pressed Crumbly cheeses (e.g. Wensleydale) are only pressed lightlyHard cheeses (e.g. Cheddar) are pressed firmlyThe cheese is then left to mature (to develop flavour and texture) Anshuman Kelsy 8. In groups, arrange the cards in the correct order to product a step by step guide to making cheeseAnshuman Kelsy 9. 1. Take milk; add rennet and a starter culture to it 2. The milk curdles 3. You now have curds and whey. 4. Drain the whey to leave only the curds 5. Add salt to the curds 6. Press the curds into moulds 7. Leave to mature 8. Package Anshuman Kelsy 10. ??Cheddar??How many different cheeses can you think of??????? ??Anshuman KelsyWensleydale 11. Cheeses of the WorldAnshuman Kelsy 12. 14 Types of Cheese Blue Brick Brie Mild Cheddar Sharp Cheddar Colby Cream Anshuman KelsyGouda Monterey (Jack) Mozzarella Munster Provolone Ricotta Swiss 13. 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. Anshuman Kelsy 14. 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. Anshuman Kelsy yellow color. Creamy 15. 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. Anshuman Kelsy 16. 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 Anshuman Kelsy color. 17. 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. Anshuman Kelsy 18. Colby CheeseFirm 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. Anshuman Kelsy 19. 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. Anshuman Kelsy 20. 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. Anshuman Kelsy 21. 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. Anshuman Kelsy to light cream color. White 22. 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. Anshuman Kelsy 23. 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 Anshuman Kelsy yellow tan surface. 24. 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. Anshuman Kelsy 25. 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. Anshuman Kelsy White color. 26. 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. Anshuman Kelsy 27. Classes of Cheese Soft Whey Cheeses Semisoft Hard Anshuman Kelsy 28. Soft Cheese Unripened: High Fat: Cream Cheese Ripened: Brie RicottaAnshuman Kelsy 29. Semisoft Ripened principally by bacteria: Brick Munster Brick and Munster cheeses are the two most often confused. Ripened Principally by blue mold in interior: Blue Anshuman Kelsy 30. Hard Ripened by bacteria, without eyes: Mild and Sharp Cheddar Colby Gouda Monterey(Jack) Mozzarella Provolone Ripened by bacteria, with eyes: Swiss Anshuman Kelsy 31. 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. Anshuman Kelsy