CHEESE NOTES

A. SELECTING & BUYING DEPENDS ON: How it will be used Personal preference(flavor/texture) Classification NATURAL
Made by curdling milk and then separating the curd from the whey. Classified according to: Texture: Soft, Medium, Hard Flavor: Mild cured 2-3 months Medium aged 4-7 months Sharp cured 8-12 months

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2. Pasteurized a. Made by blending fresh and ripened natural cheese, then pasteurizing so ripening stops. b. Has no rind or waste c. Easy to slice d. melts quickly and smoothly B. Nutritive Value- Build repair, energy, maintain health A. Minerals -calcium & iron B. Vitamins-Riboflavin, Thiamin, Niacin C. Protein D. Fat C.Store Cheese Properly A. Refrigerate

B. Cover or wrap tightly C. Mold may develop, but cut those areas off D. Freezing isnt recommended because cheese becomes crumbly

D. Cooking Cheese A. Low temperature to prevent toughness and stringiness B. Shred, Grate or dice if blending with other foods E. KINDS OF CHEESE A. FRESH 1. Hasnt been allowed to age or ripen 2. Made from pasteurized milk 3. Highly perishable, must be refrigerated and used within a short amount of time B. CREAM CHEESE -mixture of cream and milk, has soft, creamy texture, Neufechatel is similiar but lower in fat C. FARMERS CHEESE -resembles dry cottage cheese but is pressed together, slices without crumbling

D. Very Hard Cheese: Made from skimmed cows milk ex: Parmesean, Romano E. Hard Cheese: Swiss, Cheddar, Colby, Provolone F. Semi-Soft to hard: Fontina, Edam, Gouda Muenster, Brick, Monterey, Mozzarella, gorgonzola G. Soft: Limburger, Brie, Cottage, Ricotta, Crea, H. PROCESSED CHEESE PRODUCTS: Made by shredding and blending together different cheeses, emulsifier is added; heated to stop bacteria growth-no ripening occurs May have pimento, pineapple, or olives added Are semi-soft and have a smooth texture Lower in cost, less saturated fat, less cholesterol Spreads easily and melts quickly, so it is popular cooking