You are on page 1of 13

CHEESE

CHEESE ARE DISTINGUISHED BY FLAVOUR & CATEGORISED ACCORDING TO THEIR TEXTURE. THEY DIFFER FROM EACH OTHER FOR A NO. OF REASONS, MAINLY ARISING THROUGH VARIATIONS IN THE MAKING PROCESS. CHEESE ALSO VARY BECAUSE THE MILK USED COMES FROM SUCH DIFFERENT ANIMALS AS COWS, SHEEP & GOAT. DIFFERENCE OCCUR IN THE RIND & HOW IT IS FORMED, IN THE PASTE & IN THE COOKING PROCESS. CHEESE ALSO VARY BECAUSE THE MILK USED COMES FROM SUCH DIFFERENT ANIMALS AS COWS, SHEEP & GOAT.

required less salt for preservation. . either ine Europe .HISTORY Cheese is an ancient food whose origins predate recorded history. Cheese produced in Europe. according to Pliny the Elder. The earliest cheeses were likely to have been quite sour and salty. similar in texture to rustic cottage cheese or feta. but the practice had spread within Europe prior to Roman times and. where climates are cooler than the Middle East. The first cheese may have been made by people in the Middle East or by nomadic Turkic tribes in Central Asia. giving aged cheeses their respective flavors . With less salt and acidity. Central Asia or the Middle East. flavorful Greek cheese. had become a sophisticated enterprise by the time the Roman Empire came into being. The earliest archeological evidence of cheesemaking has been found in Egyptian tomb murals. a crumbly. the cheese became a suitable environment for useful microbes and molds. dating to about 2000 BC. There is no conclusive evidence indicating where cheesemaking originated.

with around 500 different varieties recognized by the International Dairy Federation. FRESH BLUE SOFT HARD SEMIHARD .TYPES OF CHEESE There are many types of cheese.

FRESH CHEESE .

mustard .Hungarian cheese spread made from sheep & cow milk. CAMEMBERT:. BEL PAESE:. LIPTAUER:. such as onion.SOFT CHEESE BRIE:. Often found with various additions.This light & creamy Italian cheese has a name tha means ‘Beautiful country’ & was produce in 1929.Famous French cheese which is stronger & often more pungent than brie.Greek cheese made from both goat & sheep. FETA:.Famous French cheese made since the 8th century.

SEMI HARD CHEESE .

.

It is also known as grated cheese. this is a tasty cheese which is suitable for grating. sheep’s milk. PECORINO PROVOLONE . KEFALOTYRI PARMESAN • Hard. more correctly called Parmigiano reggiano. Australia & Italy. the name means ‘cheese on horseback’ because its shape is said to saddlebag CACIOCAVALLO • Literally Greek for ‘Hard cheese’. Also available with added peppercorns as Pepato from Sicily.HARD CHEESE • Originating from ancient Roman times. • Smoked cheese made in America. grating or table cheese from southern Italy. • Classic Italian hard cheese.

It was the 1st European blue cheese to gain popularity. .A strong. The name is Italian for ‘sweet milk’& the cheese is fairly soft & greenish veining DORSET BLUE :. BLUE de BRESSE :Fairly soft & mild flavoured French cheese from the area between SoaneetLoire & the Jura. It is straw-cloured with deep blue vein. BLUE CHESHIRE :One of the finest blue cheese which only becomes blue accidentally. being closed textured & made from skimmed milk. One of the most well known blue cheese. DOLCELATTE :Factory made version of Gorgonzola. hard-pressed cheese.BLUE CHEESE DANISH BLUE :.

SIDE PLATE THE COVER FOR CHEESE SIDE KNIFE SOME TIMES A SMALL FORK (SWEET) .

BUTTER OR ALTERNATIVES ACCOMPANIMENTS SET ON THE TABLE RADISHES(S EA-SONED) PLACED IN A GLASS BOWL ON UNDER PLATE WITH TEASPOON ASSORTED CHEESE BICUITS OR VARIOUS BREADD. CASTER SUGAR FOR CREAM CHEESE .CRUET (SALT PEPPER & MUSTARD) CELERY SERVED IN A CELERY GLASS PART FILLED WITH CHRUSED ICE.

. • If cheese is wrapped in foil this must be removed by waiter before serving. This is not necessary in the case of camembert & brie as the rind of these two French cheeses is palatable.SERVICE OF CHEESE • If not plated. the cheese board or trolley will be presented to the customer containing a varied selection of cheeses in ripe condition together with sufficient cheese knives for cutting & portioning the different cheeses. • The waiter should remove the cheese rind if it is not palatable.

. SUCH AS DAIRY PRODUCE. WITH GOOD AIR CIRCULATION OR IN A REFRIGERATOR. DARK PLACE.STORAGE & CUTTING OF CHEESE  CHEESE SHOULD BE STORED IN COOL. IT SHOULD BE STORED AWAY FROM FOOD ITEMS THAT ABSORB FLAVOURS/ODOURS.