SAY CHEESE

Prepared by:
Nitin Vijayan

Cheese
Cheese is a food derived from milk prepared from range
of flavors, forms by coagulation of milk protein casein
Orginated during the time of Roman Empire
Production Process:
Curdling Curd Processing Ripening

Types of Cheese
Hard/Semi Hard/Semi Soft/ Soft Cheese (By Moisture
Content)
Double Cream/Goat/Ewe/Water Buffalo (By Source)
Double Cream (60%+ fat content), Triple Cream(75% fat
content)
Soft Ripened/Blue Vein/Washed Rind Cheese/Smear
Ripened (Presence of mold is a significant feature &
treated as per age)
Brined Cheese (Feta, bryndza, halloumi & Sirene)
-Brine gives cheese more stability, inhibiting bacterial
growth

Examples of Cheese
Type

Examples

Hard Cheese

Cheddar Cheese (UK Village)

Gouda Cheese (Dutch

Village)

Parmesan (Italy)

Picture

Type

Examples

Soft Cheese + Smear

Ripened

Port Salut (Origin France)

OatMeals

Brie (Origin France)

Semi Hard Cheese

Emmental (Swiss)/ Swiss

Cheese

Picture

Type

Examples

Sheep Milk + Brined

Feta (Greece)

Sheep Milk + Blue Cheese

Roquefort (France)

Ewes Milk/Sheep Milk

Pecurino (Italy)

Pictures

Type

Examples

Buffalo Milk

Mozzarella (Italy)

Buffalo/ Cow Milk

Khoa (India)

Bufflao Milk

Buccocini (Italy)

Picture

Type

Examples

Soft Ripened

Camembert (French) & Brie

Smear Ripened

Munster & Port Salut

Blue Cheese

Gorgonzola (Italy) &

Roquefort

Pictures

Type

Examples

Brined Cheese + Goat & Sheep

Milk

Halloumi (Turkish)

Brined Cheese + Sheep milk

Bryndza (Eastern
Europe)

Brined Cheese+Cow/Sheep/Goat
milk

Sirene (Bulgaria)

Picture