Bacteria added to milk.
Sugar changes to lactic acid, gives flavour.
Milk warmed, rennet (enzyme) added.
Milk changes to curds and whey.
Curds drained, chopped, salted, whey removed.
Curds pressed into moulds, the harder it is pressed the
harder the cheese.
The blocks of cheese are left to mature.
Packaged and labelled.
Vitamins 1% A B
Minerals 4% Calcium
Nutritive value (Food value)
Protein, high %, HBV, for growth and repair of cells
Fat, high %, saturated, for energy, low fat cheese has
half the fat.
Carbohydrate, none, serve with carbs like bread
Minerals, calcium for bones and teeth
Vitamin A (eyes, skin, membranes, growth), B (nerves,
Water, depends on whether the cheese is hard semi-
soft or soft
Value in the diet
Important for growth – calcium, protein, Vit A.
Lots of varieties.
Versatile – many uses.
Easily packed – lunches, picnics.
Cheap, no waste.
Very little preparation.
High in fat and cholesterol avoided by people
overweight and with heart disease.
Hard to digest because high in fat,
invalids, elderly may have to avoid it
Classification of cheeses
Soft Semi - hard Hard Processed
Uses of Cheese
Part of main dish, Quiche, Pizza, lasagne.
Garnishing: soup, spaghetti, ‘au gratin’ dishes.
Check date stamp.
Wrap or put in plastic box.
Remove from fridge 1 hour
Grate hard cheese into jar
and use for melting.
cooking on cheese
Protein coagulates and
then hardens and
becomes harder to
Vit B lost.
To make cheese easier
to digest: grate it, add
mustard, cook as little
To include more dairy products
in the diet
Drink milk based drinks instead of fizzy drinks.
Add yoghurt to fruit smoothies.
Use cheese and yoghurt and fromage frais for snacks.
Serve dishes au gratin eg. Potatoes.
Add grated cheese to salads.
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