Cheese Knowledge Heru

History Of CheeseHistory Of Cheese

Around 4000 years ago people have started to breed animals and process their milk

Storing milk will be resulting the milk being

turned to curd and whey

That's when the cheese was born

Cheese DefinitionCheese Definition

Cheese is a fresh or ripened product made from coagulated milk of animals (cow, buffalo, sheep, goat, camels, horse)

Cheese ClassificationCheese Classification

TextureVery soft, soft, semi

soft, crumbly

FlavorCreamy, mild, strong

Country of OriginFrench, Italian, Local,

Swiss, French, etc

MilkAnimal product from,

vegetarian or non vegetarian

Color Yellow, dark yellow,

bone coloredAging

Young, mature, fresh matured, etc

Rind Color of the rind (black

wax, brown wax)

Most Common Most Common ClassificationClassification

FlavorCreamy, mild, strong

TextureVery soft, soft, semi soft, crumbly

Country of OriginFrench, Italian, Local, Swiss, French, etc

Basic processes in Basic processes in Cheese makingCheese making

1. Curdling or coagulation of the

milk

2. Shaping of the curds (de-molding

and draining)

3. Salting, washing and seeding

4. Maturing

Step 1: Curdling or Step 1: Curdling or coagulation of the milk coagulation of the milk

Coagulating from liquid into curd

Temp between 20˚C – 40˚C 30 minutes – 36 hours

Step 2: Shaping of the Step 2: Shaping of the curd (result from step 1)curd (result from step 1)

Put into container, to separate curd and the whey

Whey (liquid)

Soft cheese

Semi hard cheese

Hard cheese

Step 3: salting, washing Step 3: salting, washing and seedingand seeding

Salt for: speeds up the drying process heightens the cheese's flavor, helps the rind to form

slows down the proliferation of micro-organisms

Cheese schemeCheese scheme

rind

Rind peeled off


WashingRind cheeses are brushed or washed with salt to prevent the formation of mould and keeping the rind soft

Some cheese are washed with wine / beer


Seeding:To make the rind softer

finally creates blue-green color on blue cheese

Step 4: MaturingStep 4: Maturing

Stored inside drying room to speed up the maturation

Exchange process carbon dioxide & ammonia in the cheese with oxygen in the cellar room

Temperature 40˚F – 40˚F

Vegetarian CheeseVegetarian Cheese

is cheese that is not curdled with animal rennet (enzyme that exists naturally in animal)

curdled with plants, fungi, or bacteria

Curdling or coagulation Curdling or coagulation of the milk of the milk

acid coagulation Adding acid

substance (lemon or vinegar) to the milk

rennet coagulationadding the rennet to

the heated milkRennet vegetarian

and non vegetarian

Rennet vegetarian: result in Vegetarian Cheese

Cheese category Cheese category (according to texture)(according to texture)

1. Hard2. Semi Soft3. Soft (or

cream)4. Blue Cheese

Hard CheeseHard Cheese

Cheddar cheeseoriginated from an

English village called Cheddar.

cow’s milkThis type of cheese is

one of the most popular cheeses and varies in taste

It can be of a mild taste to a sharper taste


Edam (Holland)pale yellow colorglobal shaped and has a yellow or red rind


Gouda (Holland)paler yellow than Edam

flat cheese with rounded edges

soft textureyellow or red rind


Emmentaler (Switzerland)Pale yellowCavities all over


Parmesan (Italy)dry cheese pinpricks all over

used for cooking purposes

Semi Soft CheeseSemi Soft Cheese

Mozzarella (Italy)is a generic term for

Italian cheese made using spinning and

then cuttingmade from domesticated

water buffalo milkWidely used in food

service industry

Semi Soft CheeseSemi Soft CheeseCottage Cheese (French, Australia)mild flavor. It is drained, but not pressed, so

some whey remains and the individual curds remain loose

Not aged

Soft (or cream) Soft (or cream) CheeseCheese

Camembert (French)made from cow's milk

small flat round yellow

very thin rind

Mascarpone (Italy)Made of milk enriched with cream

The fat content of mascarpone cheese is extremely high

Soft (or cream) Soft (or cream) CheeseCheese

Blue CheeseBlue Cheese

Stilton (England)Brown-grey color It is a close texture

Gorgonzola (Italy)White crud & blue veins

soft semi-solid textures

Serving CheeseServing Cheese

On a cheese board with cheese knife

Garnished with dry nuts, grapes, dates, crackers, honey

Depends on establishment

Pairing cheese with Pairing cheese with BeverageBeverage

mild cheeses - light white wines

sharp cheeses - strong wines and beers

Sweet cheeses - fruity wines and light fruity beers

mature cheeses - robust red wines and dark beers (stout)

Have a pleasant day !P+C setiawan_heru 03052012Compiled from multiple sources

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Cheese Knowledge Heru