fromage (cheese)
TRANSCRIPT
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FROMAGE
(CHEESE)The word cheese comes from Latin
caseus"to ferment, become sour".
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Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep.
About the CHEESE
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Cheese can mainly be classified in four ways: 1. Hard cheese- parmesan, derby 2. Semi hard cheese- cheddar, edam 3. Soft/ cream cheese- brie, feta 4. Blue veined cheese- gorgonzola, stilton
Note-Accompaniment: brown bread, cream cracker biscuit, celery sticks, water cress, radish etc.
Classification of CHEESE
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Swiss 37.1 26.9 27.8 5.4Feta 55.2 14.2 21.3 4.1Cheddar 36.8 24.9 33.1 1.3Mozarella 50 22.2 22.4 2.2Cottage 80 11.1 4.3 3.4
Nutrient value
MacroNutrients (grams) of common cheeses per 100gm
Cheese Water Protein Fat Carbs
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Beal pease cheese or brick
cheese
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Brie cheese or cheddar
cheese
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Edam or feta cheese
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Glusestor or gouda
cheese
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Roquefort or stilton
cheese
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Limburger or parmesan
cheese
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Characterstics of
cheese
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Thank you.