Applied Microbiology

Name: Saddiqa

Submitted to: Mam Farhana Zulfiqar

Roll No: 51986

Topic: Cheese
 Introduction of Cheese:

Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout
the world in wide-ranging flavors, textures, and forms. Cheese consists of proteins and fat from  milk, usually
the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein. Typically,
the milk is acidified and the addition of the enzyme rennet causes coagulation. The solids are separated and
pressed into final form.

History of cheese:

The process of cheese making was discovered accidentally by storing milk in a container made from the
stomach of an animal, resulting in the milk being turned to curd and whey by the rennet from the stomach.
The first cheese may have been made by people in the  Middle East or by nomadic   Turkic tribes in  Central
Asia. The earliest archaeological evidence of cheese making has been found in  Egyptian tomb murals, dating
to about 2000 BCE. The earliest cheeses were likely to have been quite sour and salty, similar in texture to
rustic cottage cheese. Proposed dates for the origin of cheese range from around 8000   BCE  (when goats
and then sheep were first domesticated ) to around 3000 BCE.

Definition:

Cheese is a dairy product that's made from milk solids. ... Cheese is made from the milk of cows, goats,
sheep, or buffalo, and it's acidified before the solids are separated and pressed. There are many kinds
of cheese, ranging from so

1. Taleggio:

Taleggio originated from the valley of its origin it is a semi-soft washed rind cheese. It is made in the
mountain farms and the valleys. The cheese is made with cow’s milk and it uses five different molds that are
used to form the red color which makes it different and unique. The cheese lasts for about 40 days from the
day of production. It is pale yellow with a salty and tangy taste.

Origin Country of the Cheese: 

The cheese was originated in Italy. It is one of the oldest forms of cheese produced in autumn and winters.

Best Cheese Makers: 

some of the best makers of cheese are Market to Monger and Murray’s cheese.

Have it with: 

You can eat the cheese with Mustard or Honey combination. The cheese can also be used after melting in
pasta, bruschetta, and risotto.

2. Cotija, Mexico:

Cotija is made of cow’s milk and it’s a hard cheese. The cheese tastes salty, flavored, and similar to parmesan
cheese. It is crumbly in its texture. It is easy and quick to make. When the cheese is freshly made it lacks in
its definition but later as it is kept for a longer time it’s got a hard texture.
 Origin Country of the Cheese: 

The cheese was originated in Mexico decades ago. The name Cotija comes from the town of cotija,
Michoacan as the cheese was first introduced there.

Best Cheese Makers: 

some of the best makers of cheese are Cacique, Chapala and V & V Supremo.

Have it with:

You can eat the cheese to enhance the taste of any Mexican dish that you make. You can use the cheese
gardening in pasta or grilled chicken or corn.

3. Roquefort:

Roquefort cheese is made of sheep milk. It is one of the world's known blue cheeses. The cheese lasts for
about 5 months from the time it’s made. The cheese is white, tangy, crumbly, and with a blue mold. The
cheese is famous for its richness and its multilayered flavors.

Origin Country of the Cheese: The cheese was originated from the south of France.

Best Cheese Makers: some of the best makers of cheese are Cacique, Chapala, and V & V Supremo.

Have it with: You can eat the cheese with meat sauce, garnishing with grilled salad to add the flavor taste.

4. Mozzarella

We all are well aware of Mozzarella cheese. The cheese is made of Buffalo’s milk. The cheese is delicate with
a milky flavor, it is smooth and has an elastic texture, and the cheese can be freshly used for making any
dish. The cheese is best used in making pizza, especially in Italy. It can be preserved for one week from the
day it is made.

Origin Country of the Cheese: The cheese was originated in Italy.

Best Cheese Makers: some of the best makers of cheese are Cacique, Chapala, and V & V Supremo.

Have it with: The cheese is used to making pasta and pizza. It can also be used on top of vegetable salads.

5. Feta, Greece

Feta cheese is white cheese made of sheep and goat’s milk. The cheese matures after 2 months nearly. The
cheese is crumbly and squishy in texture. The cheese has tangy, rich, and salty. It has a buttery flavor. It can
be served fresh or can be cooked with various dishes as well.

Origin Country of the Cheese:

 The cheese was originated in Greece. The Greeks know Feta cheese in and out about it.
 Best Cheese Makers: 

Some of the best makers of cheese are Epiros, like white, Dodoni, and Castella Bulgarian cheese.

Have it with: 

The cheese is used in Greek salads or can be eaten with olive oil.

6. Cheddar

The cheese is quite popular in various countries. The cheese is semi-hard and is made of cow’s milk. The
cheese can be of white or yellow color. The cheese has no patent. Depending on the temperature and
climatic conditions of an area, the cheese may take 9-24 months to age. The moment you eat the cheese it
melts in your mouth.

Origin Country of the Cheese: 

The cheese was originated in England. Today the cheese is made in several countries.

Best Cheese Makers: 

some of the best makers of cheese are cracker barrel natural sharp cheddar, o organics, great lakes sharp
cheddar, and Kraft sharp.

Have it with: 

The cheese can be eaten with fresh fruits like apples, nuts, and honey, or can also eat them with meat
dishes.

7. Gouda:

Gouda is one of the most exotic Dutch cheeses in the world. The cheese is creamy and smooth in texture.
The cheese is mild yellow. It is made with cow’s milk. The cheese is so widely used that the cheese is mostly
used all over the world. The bread has a buttery and nutty flavor.

Origin Country of the Cheese: 

The cheese was originated in the Netherlands.

Best Cheese Makers: 

some of the best makers of cheese are Ignourmet, Dutch Mill, Extra aged farm, and Halondeli.

Have it with: 

The cheese can be eaten with sandwiches, vegetable dishes, beer, or red wine.
 Gouda is one of the most exotic Dutch cheeses in the world. The cheese is creamy and smooth in texture.
The cheese is mild yellow. It is made with cow’s milk. The cheese is so widely used that the cheese is mostly
used all over the world. The bread has a buttery and nutty flavor.

Origin Country of the Cheese: 

The cheese was originated in the Netherlands.

Best Cheese Makers: 

some of the best makers of cheese are Ignourmet, Dutch Mill, Extra aged farm, and Halondeli.

Have it with: 

The cheese can be eaten with sandwiches, vegetable dishes, beer, or red wine.

8. Parmigiano:

Also known as parmesan, it is the most preferred cheese in the world. The cheese is made of cow’s milk
inspired by Italian cheese. They are pale yellow. The cheese takes about two years to mature and is made in
restricted areas in Italy. Hence the cheese is quite expensive. The cheese has low in calories and high in
calcium which makes you eat guilt-free

Origin Country of the Cheese: 

The cheese was originated in Italy.

Best Cheese Makers:

 some of the best makers of cheese are Parmigiano Reggiano Stravecchio, Agriform, Grana Padano and
Caseificio.

Have it with: 

The cheese can be eaten with spaghetti, pizza, and Cesar salads.

9. Camembert:

Camembert is made of cow’s milk. It is a rare type of cheese. It is moist, creamy, and soft in texture. Since
many do not know the procedure to make the cheese hence there are very few manufacturers of the
cheese. The cheese tastes better the older it gets. It has a buttery taste.

Origin Country of the Cheese:

 The cheese was originated from Normandy, France.

Best Cheese Makers:

some of the best makers of cheese are Le Châtelain, Mark's and Spencer, Co-op, and Tesco's finest.
 Have it with:

 The cheese can be eaten with crispy bread, crackers, and a baguette.

10. Manchego:

Manchego bread is made of sheep’s milk. It takes about a year to mature. The freshly made cheese is fruity
and sweet in flavor. It has an ivory yellow color. In 2014, the cheese was awarded as the world's best cheese
as it stands out from the crowd and has a rich taste.

Origin Country of the Cheese:

The cheese was originated in Spain.

Best Cheese Makers:

 some of the best makers of cheese are gourmet Spanish Artisan, Manchego reserve, and Unique Artisanal
manchego.

Have it with: 

The cheese can be eaten with olives, dried tomatoes, crusty bread, and wine.

11. Emmental:

Emmental cheese is also Swiss cheese. It is yellow in color and semi-hard. It has a nutty and buttery and
nutty flavor. Once the cheese is fermented it has many holes in it. It is difficult to prepare.

Origin Country of the Cheese:

 The cheese was originated in Switzerland in 1542

Best Cheese Makers: 

some of the best makers of cheese are Kaltbach Gruyère, Alter Schweizer, Der Scharfe Maxx dnd Füürtufel.

Have it with:

 The cheese is mainly eaten with Fondue. It can also be eaten with sandwiches, with wine and can be used as
a topping with fruits and nuts.

Emmental cheese is also Swiss cheese. It is yellow in color and semi-hard. It has a nutty and buttery and
nutty flavor. Once the cheese is fermented it has many holes in it. It is difficult to prepare.

12. Monterey Jack:

Origin Country of the Cheese:

 The cheese was originated in Switzerland in 1542

 Best Cheese Makers:

 some of the best makers of cheese are Kaltbach Gruyère, Alter Schweizer, Der Scharfe Maxx dnd Füürtufel.

Have it with: 

The cheese is mainly eaten with Fondue. It can also be eaten with sandwiches, with wine and can be used as
a topping with fruits and nuts.:

13. Pecorino Toscano:

Pecorino Toscano or Toscanello cheese is made of sheep’s milk. It is sweet and nutty in taste. It can be sold
soft and fresh. It is one of the most common and popular cheeses in Italy. It is one of the top cheese
exported to the United States. The cheese is semi-hard, white, or mild yellow.

Origin Country of the Cheese: 

The cheese was originated from Tuscany, Italy in 1996 by local farmers in Tuscany.

Best Cheese Makers: 

some of the best makers of cheese are Oro Antico Riserva, Genuino by Lopez, Pecorino di Picinisco and
Pecorino Siciliano.

Have it with: The cheese is eaten sweet fruits like apple or honey and jam.

14. Chèvre:

Chevre is made of goat’s milk. It is healthy and has high potassium and vitamin quantities with low-fat
content in it. The goat’s cheese can be made in various styles like from soft fresh cheese to hard cheese. Its
earthy flavor taste makes it highly popular in various counties.

Origin Country of the Cheese: 

The cheese was originated in France.

Best Cheese Makers: 

some of the best makers of cheese are Co-op, Neal’s Yard Ragstone, and Soignon Petite Buche de Chevre.

Have it with: 

The cheese is eaten with toast or soft bagels, can be used as spread on crackers or with wine and other
spirits.

15. Fontina d’Aosta:

It is an unpasteurized cheese made with cow’s milk. The cheese is pale yellow but turns into orange-brown
color over time. Depending on the period the cheese can change its texture and taste. It generally has a rich
creamy flavor which gets nuttier with aging.

Origin Country of the Cheese:

 The cheese was originated from the Aosta valley in Italy in the 12th century.

Best Cheese Makers:

some of the best makers of cheese are gourmet Fontina Val d’Aosta, Sartori Classic, gourmet Danish Red
Wax, and Danish fontina.

Have it with: 

The cheese is eaten with cakes, desserts, olives, fruits, and wine.

Production of Cheese:

There are six important steps in cheesemaking: acidification, coagulation, separating curds and whey, salting,
shaping, and ripening. While the recipes for all cheeses vary, these steps outline the basic process of turning
milk into cheese and are also used to make cheese at home.

Acidification:

The first step to making cheese is acidification. During this stage, a starter culture is added to milk that will
change lactose (milk sugar) into lactic acid. This changes the acidity level of the milk and begins the process of
turning milk from a liquid into a solid.

Coagulation:

Coagulation is the process of transforming the liquid into a semisolid. When making cheese, an enzyme called
rennet is added either as a liquid or paste to further encourage the milk to solidify.

Curds and Whey:

As the milk solidifies, it forms curd and whey. The curds are the solid part and whey is the liquid. In this step,
the curds are cut using a knife or a tool that resembles a rake.

Cutting the curds further encourages them to expel whey. Generally, the smaller the curds are cut, the harder
the resulting cheese will be. Soft cheeses like Camembert or Brie are hardly cut at all. Harder cheeses like
cheddar and Gruyere are cut into a very fine texture. For these harder cheeses, the curds are further
manipulated by cheddaring and/or cooking. Cooking the curd changes its texture, making it tender rather than
crumbly.

When this process is complete, the whey is drained away, leaving the curd alone to become cheese.
Salting:

Salt is added for flavor. It also acts as a preservative so the cheese does not spoil during the long months or
years it spends aging and it helps to form a natural rind on the cheese.

There are several ways to use salt. Salt can be added directly into the curd as the cheese is being made. The
outside of the wheel of cheese can be rubbed with salt or with a damp cloth that has been soaked in brine
(heavily salted water). The cheese can also be bathed directly in a vat of brine, as it is for mozzarella.

Shaping:

In this stage, each type of cheese takes its familiar form as a solid block or wheel. The cheese is put into a
basket or a mold to form it into a specific shape. At the same time, the cheese is also pressed with weights or a
machine to expel any remaining liquid.

Ripening:

Referred to as affinage, this process ages cheese until it reaches optimal ripeness. During this time, the
temperature and humidity of the cave or room where the cheese ages are closely monitored.

An experienced affineur knows how to properly treat each cheese so it develops the desired flavor and texture.
For some cheeses, ambient molds in the air give the cheese a distinct flavor. For others, mold is introduced by
spraying it on the cheese (Brie) or injecting it into the cheese (blue cheese). Some cheeses must be turned,
some must be brushed with oil, and some must be washed with brine or alcohol.

The amount of time a cheese is left to ripen depends on the type of cheese and the cheesemaker's desired
outcome. It may take several months to quite a few years for a cheese to age, but once finished, it is ready to
be packaged.
Flow chart of cheese Production: