Cheese

• -is a dairy product produced in wide ranges 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.
• -Cheese is valued for its portability, long shelf life, and high content
of fat, protein, calcium, and phosphorus. Cheese is more compact
and has a longer shelf life than milk, although how long a cheese will
keep depends on the type of cheese. Hard cheeses, such
as Parmesan, last longer than soft cheeses, such as Brie or goat's
milk cheese.
• Can eat cheese on its own, team it up with crackers, sprinkle it on
pastas, or spread it between slices of bread, it is always a delight.
• Cheeses come in varieties including blue, hard, semi-hard, semi-
soft, soft and fresh.
 Top cheese producers
in 2019
Numbers in million tonnes
European Union (UK not included) 9.83
United States 6.16
Germany 2.56
France 1.61
Italy 1.30
Netherlands 0.95
Poland 0.77
Canada 0.60
Egypt 0.53
Russia 0.48

Consumption
France, Iceland, Finland, Denmark and Germany were the highest consumers of cheese in
2014, averaging 25 kg (55 lb) per person.
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• Blue cheese is semi-soft cheese with a sharp, salty flavor. It is made with
cultures of the edible mold Penicillium, giving it spots or veins throughout
the cheese in shades of blue or green.
• As the name suggests, Hard cheese is firm. Often savoury, it can be
divided into two categories: hard (such as Parmesan), and semi-hard
(such as Gouda). Production involves separating and draining most of the
whey before pressing the curd, which is then either brined to create a hard
rind or waxed.
• Semi-hard-A perfect balance of moisture and aridity, these cheeses
provide a firm, slightly springy texture with a delicate blend of savory and
tangy flavors. Usually dense in consistency, the cheese is often made by
compressing curds into a solid, draining them of any remaining whey in the
process.
• A soft cheese is any young or fresh cheese with a high moisture content
that makes it soft enough to spread. Unripened soft cheeses have a mild
and milky flavor, while ripened soft cheeses are aged for a few weeks to
allow mold within the cheese to grow and impart more flavor
• Fresh cheese is the common name for cheeses made from fresh curds
that have not been pressed or aged. Produced throughout the world and
commonly used in cooking, fresh cheese is a leaner substitute for cream.
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• The fact that different kinds of cheeses are made in different
regions all over the world could be is the reasons why there are
so many variants of it. There are various cheese-making
techniques, which have evolved with changing technology and
consumer demand.
• There are also differences in the characteristics of different
cheeses such as taste, color, aroma, flavor, texture, softness,
mould content, gas holes as well as their shelf life.
Top Cheese
• 1. MOZZARELLA
• The origins of Mozzarella lie in Italy. Earlier, it was made using the milk of water buffalos
reared in Italy and Bulgaria. Most of the Mozzarella cheeses available today, however, are
made from cow‟s milk.
• The semi-soft Mozzarella is supposed to be consumed fresh, within a few hours of being
made from pasteurized or unpasteurized cow or water buffalo milk. It isn‟t difficult to make
mozzarella at home. It is quite versatile and can be used in making salads, pizzas, meat
and vegetable recipes.
• 2. CHEDDAR
• Cheddar cheese is hard/firm cheese made from pasteurized cow‟s milk. In the olden
days, it was produced only in England; although it is manufactured and consumed all over
the world today.
• It has a crumbly texture when it is young, but is still largely smooth. As it ages, its texture
gets sharper. It is typically available in the shape of a drum and its color ranges from white
to pale yellow. Some Cheddar cheese batches may have orange color added to them,
which may alter its color to yellowish-orange.
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• 3. Emmental
• Emmental is produced in the central districts of Switzerland from unpasteurized cow‟s milk. It is
hard in texture and its thin rind is typically wrapped in paper, which has the manufacturer‟s name
mentioned on it.
• Emmental is usually paired and served with wine and fruits, thanks to its sweet aroma and fruity
flavor. It also has a tinge of acidity to it. Compared to its other counterparts, there are bigger gas
holes in this cheese. The formation of such holes during the fermentation process makes it one of
the most difficult cheeses to be produced.
• 4. GOUDA
• Pronounced as „How-da‟, this Dutch cheese is one of the most popular cheeses in the world. It has
been named after the city of Gouda in the Netherlands. It is a rich, flavorful and semi-hard cheese
which is made from cow‟s milk, but some artisan variants use sheep‟s or goat‟s milk to manufacture
cheeses that are going to be aged for a long time.
• The different varieties of Gouda are classified on the basis of their age. Graskass is young, while
Overjarig is extra-aged and full-flavored. Between the two are Jong, Jong belegen, Belegen, Extra
belegen, and Oud. Boerenkaas is a made from unpasteurized milk of cow‟s grazing on the pastures
of Netherlands.
• Young Goudas go well with beer, medium ones complement fruity wines, and mature Goudas are
best paired with deeply flavored wines like Merlot and Shiraz. Gouda may be served sliced, cubed
or melted, and can be used as table cheese or dessert cheese.
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• 5. PARMIGIANO – REGGIANO
• This Italian cheese often gets confused with „Parmesan‟ cheese. However, genuine
Parmigiano – Reggiano is a protected cheese which can only be produced in Emilia-
Romagna and Lombardia in Italy.
• It is a hard, dry, flakey cheese, aged for a minimum of 12 months and a maximum of 36.
The great thing about it is its caramel-nutty flavor, and the crunch it offers with every bite.
• It tastes best when served grated over Italian salads, pastas and soups.
• 6. FETA
• Feta is the most widely used of all Greek cheeses. It is protected by the European Union
legislations and only cheeses which have been manufactured in Macedonia, Thessaly,
Thrace, Central Mainland Greece, Lesvos and the Peloponnese can be called „feta.‟
• Feta is made from pasteurized or unpasteurized milk of goats and sheep which have
grazed on pastures in the above-mentioned Grecian regions. The texture and the
firmness of this cheese vary from region to region. It can also vary by age.
• Feta has a tangy, salty flavor to it which can be reduced by washing it under water. It can
be used in various Greek dishes such as Greek salad and spanakopita. It can also be
used in pizzas and pies. It tastes wonderful when served with olive oil, roasted peppers
and nuts. It can be paired with beer as well as certain wines.
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• 7. BRIE
• Brie is the most famous French cheese. It is known to be the „queen of cheeses‟
and was served as one of the tributes to the French kings. It is soft in texture and
derives its name from the French region Brie, where its origins lie.
• It is made from unpasteurized cow‟s milk and is pale in color, with a trace of grey
under the rind. It can taste different depending on the ingredients added during its
production process.
• It is a dessert cheese and tastes best when served at room temperature.
• 8. PARMESAN
• Parmesan cheese is one of the most commonly eaten cheeses over the world. It
has a hard, crumbly texture and a fruity, nutty flavor. Its creation was inspired by
the Parmigiano-Reggiano cheese from Parma, Italy.
• It is made from unpasteurized cow‟s milk and is pale yellow in color. While it can
be eaten on its own, it is also widely used in a grated form over soups, risottos,
pizzas, pastas and other snacks.
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• 9. Mascarpone
• This is an Italian cheese made from pasteurized cow‟s milk. Used in sweet
as well as savory dishes, it is made by curdling milk cream with citric acid.
This procedure leaves behind a rich buttery creamy cheese which forms
the basis of Italian delicacies such as Tiramisu and several cheesecakes.
• Mascarpone is also used to enhance the taste of the dish without
disturbing the original flavor. It is also used to thicken puddings and
creamy desserts, and can be served as it is with fruits.
• 10. GRUYERE
• This semi-soft cheese made from cow‟s milk is named after a Swiss
village. Its hard texture is pitted with holes and has a brownish rind.
• When eaten, you‟ll experience a fruity flavor initially, only for an earthy and
nutty taste to takeover later. It is slightly grainy as well as dense.
• Gruyere is often used in salads, pastas, soups and served with breads. It
pairs well with beer as well as white wines.
Common Types of Bread
Bread is the most widely consumed food in the world and has
been a staple food since the earliest years of human history.
There‟s evidence from 30,000 years ago in Europe that early
man used starch extracts, possibly sourced from the roots of
cattails and/or ferns, to make flatbread. And even now in the
twenty-first century, many people know that there is nothing quite
like the scent of fresh bread, especially when walking into a
bakery first thing in the morning.
• Along with the wheat used to make it, bread was considered
more important than meat in the diet among the ancient
Romans. The color of bread consumed also indicated one‟s
social standing. Generally, the darker the breads eaten, the
lower the social standing of those eating it was.
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• A baguette is a yeast bread that originated in France. This
bread has a characteristic long, oblong shape with slits in it.
These slits allow for the expansion of gas while the bread is
baking. Also called French bread or French sticks, baguettes
are typically made from flour, water, yeast, and salt, and their
look is easily recognizable to bread lovers all over the world.
• A French bread made with butter and eggs, brioche is
extremely light in texture and has a subtle sweetness in its
flavor. Brioche crust is soft, appearing to have a golden-yellow
shade. This gorgeous golden color can be attributed to the egg
that is brushed on top of the dough before the bread is placed in
an oven to bake. Brioche bread is a perfect bread choice,
especially when making delicious treats like French toast. If
you‟ve never tasted this type of bread before, there is no better
time than right now to grab a loaf of soft, slightly sweet brioche.
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• 4.“Ciabatta” is the Italian word for “slipper.” This Italian-invented
bread is made from a few basic ingredients, which
include water, salt, yeast, and wheat flour. Depending on where
in Italy you are eating ciabatta bread, its crust and even its
texture can vary. However, the main ingredients in making
ciabatta bread are the exact same in every loaf. Ciabatta is
perfect for use in making paninis and sandwiches, as well as
many other dishes, and has a chewy crust and soft interior.
• Focaccia - This type of bread also originated in Italy. Focaccia
bread is usually placed in a baking pan so that it results in a flat
loaf. Focaccia dough is quite similar to pizza dough, and is
usually coated with olive oil before baking. The crust of focaccia
bread comes out crunchy, yet delicate and thin. Many bakers
add herbs and garlic to the recipe as desired, and sea salt is
another popular addition. Focaccia bread can be eaten by itself,
dipped in soup, or used to clean a plate of leftover sauce.
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• Multi-grain bread- With its rich, hearty flavor, multigrain bread
usually uses grains such as oats, barley, flax, and millet, as well
as others. The use of these different ingredients makes
multigrain bread an extremely healthy and delicious bread
choice. Multigrain bread is perfect for use in morning toast,
sandwiches, or to dip in dressings or vegetable oil that has
been sprinkled with herbs.
• Pita Bread - There are a lot of things munchers can do when
eating a piece of pita bread. This includes dipping the pita into
sauces after it is cut it into wedges, or filling it with various types
of meats for a tasty and delicious sandwich. Pita bread
originated in the Middle East and is cooked at very high
temperatures, which makes the liquid in the dough escape
quickly. This helps to create a large air bubble in the center –
the “pocket” of the bread – perfect for stuffing with meat and
other foods. Pita bread is made mostly using wheat flour.
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• Rye bread -Long considered to be the bread of the lower class, rye has
gained a surge in popularity, likely due to its rich flavor. Made with both rye
flour and regular bread flour, rye bread has a tight crumb and a very strong
flavor. Some bakers even add caraway seeds or dill seeds so that the rye
bread flavor is a little more earthy. In certain sandwiches – most notably,
corned-beef and pastrami sandwiches – rye bread is what gives the
sandwich the signature taste that people love about them. Adding a touch
of mustard on a slice of bread used in these sandwiches can help accent
the flavors of the bread and meats, as well.
• Sour dough bread- In a loaf of sourdough bread, a starter is used before
making the dough to create the basis for the dough. The sourdough starter
usually consists of a fermented combination of water and flour, which in
turn can make many batches of bread. Another advantage of this type of
bread is that the sourdough starter can last a long time. The length of the
life of a sourdough starter means that bakers can make loaf after loaf of
sourdough bread without worrying about running out of the starter.
Sourdough bread has a thick crust and a soft chewy center, and is dotted
with very large air bubbles inside. It also has a distinct taste that can be
almost addicting. Sourdough bread can be used to make any type of
sandwich for a mild and delicious bread option.
Whole wheat bread
• In making white bread, only parts of the wheat grain are used.
However, when it comes to whole wheat bread the germ and
the bran are intact. What does this mean for those eating this
bread? It means whole wheat bread is more nutritious and has
much more fiber than white bread does. Whole wheat bread
can be used in making any type of sandwich where white bread
would typically be used. It‟s easy to create one‟s own whole
wheat bread