Professional Documents
Culture Documents
IC- 72376X
MAJ MR HUSSAIN
CLASSIFYING CHEESE
“Cheese Making Is More an Art Than a
Science”
PREVIEW
PH I - INTRO TO CHEESE.
PH II - CHEESE PRODUCTION.
PH VI - CONCLUSION.
AIM
4. Ripening/ Aging.
STEP 1
Curd Transformation : -
Different handling techniques and salting
affect how the curd is transformed into the
many cheese varieties made.
STEP 8
Shaping: - The cheese is put into a basket or a
mold to form it into a specific shape. During this
process, the cheese is also pressed with weights or
a machine to expel any remaining liquid.
Soft
Semi -Soft
Semi-Hard
Hard
Classification
Soft – Cream cheese, Ricotta, Mascarpone,
Cottage cheese, Chevre, Feta, Fresh Mozzarella,Brie.
Semi-soft- Fontina, Havarti, Mozzarella di
Buffala,Bocconcini and Port Salut.
Semi-hard – Emmental, Asiago, Gouda, Stilton,
Gongonzola, Roquefort, Edam, Raclette, Cheddar.
Hard –Gru’yere, Parmesan, Pecorino Romano,
Provolone, Gloucester, Parmigiano, Beaufort.
Cheese Produced from different Milk
Cow’s Milk:
Double Gloucester
Cheddar
Wensleydale
Lancashire
Appenzeller
Taleggio
Raclette
and so many to mention…..
Cheese Produced from different Milk
Buffalo’s Milk:
Mozzarella di buffala
Bocconcini
Caciotta
Burrata
Stracciatella di buffala
Cheese Produced from different Milk
Sheep’s Milk
Idiazabal
Serena
Pecorino
Serpa
Roquefort
Stella Royale
Cheese Produced from different Milk
Goat’s Milk:
Feta cheese
Garrotxa
Ibores
Majorero,
Pimentone
Fromaggio Capra
Crottin
and many more to mention……
PHASE - IV
Facts About Cheese
Cheese tastes best at room temperature (allow it to
sit wrapped, outside for at least one hour).
You can't judge a cheese by its smell (some smellies
are bland, some blandies are flavourful).
Artisanal cheese is expensive because it's handmade
in limited batches.
Cut pieces so that everyone gets a bite of the rind
(flavour varies from rind to centre).
Facts About Cheese
Blue Gouda
Brick Monterey (Jack)
Brie Mozzarella
Mild Cheddar Munster
Sharp Cheddar Provolone
Colby Ricotta
Cream Swiss
Blue Cheese
Blue-vein mold ripened variety.
Is not aged.
Is not aged.
Is not aged.
White color.
Swiss Cheese
Firm ripened variety.
Light yellow.
PHASE - VI
CONCLUSION