3. Culinary uses
Savoury dishes
(e.g. mac and
cheese)
Garnish (e.g.
French onion
soup)
Desserts (e.g.
cheesecake)
Snack Cheese board Sandwiches
4. Nutritive value
Protein:
- Present (HBV) → growth +
repair
Fats:
- Saturated fat present → heat +
insulation
Carbohydrates:
- Present
→ lactose present (sugar)
→ lactose is converted lactic acid
→ more lactose in hard cheese
compared to soft cheese
Vitamins:
- A + D are present, B 12 present
lacks C
Minerals:
- Source of calcium and sodium
(salt added in production)
- lacks iron
5. Production if cheese
1. Pasteurised → 72 for 25 seconds
2. Starter culture / bacteria added → lactic acid is added. This changes
lactose to lactic acid acts as preservative and flavour
3. Rennet added → milk heated to 30 and contains the enzyme rennin
changes caseinogen to casein. Coagulates the milk
4. Curds and whey → left for 30 – 35 minutes until it separates into
curds (solid) and whey (liquid)
5. Cut → curds cut to release more whey
6. 6. Drained → whey drained after cottage cheese is produced
7. Scalded → curds heated to 35 – 40 for 40 – 45 minutes dried to release
more whey and reach correct consistency
8. Cheddaring → cut into blocks piled on top of each other to drain more whey
9. Curd chips → curds are cut into curd chips by a mill
10. Salt added → 2% salt added to add flavour and preserve the cheese
11. Pressed and ripened → curds pressed into moulds. The longer they’re
pressed the harder the cheese. Sprayed with hot water to form nodules rund.
Removed from mould, stored to ripen and mature for 3 – 15 months. The
longer its left to ripen the stronger the flavour
12. Packaged and labelled → graded according to quality. Cut to retail size.
Packaged in various materials. Labelled. Type of cheese, ingredients,
storage instructions, allergy's, and nutritional information
7. Buying
Buy from a retailer that
has strict food hygiene
and safety policy
Check the use- by date
Buy in small amounts
(avoid food waste)
Ensure packaging &
properly sealed –
spoilage quickens
8. Storing
Store in
Store in fridge at
45 (slows down
spoilage)
Leave in
Leave in its
original
packaging until
ready to use →
mould cheese
should be kept in
box – requires
moisture and air
for mould growth
Use
Use within 2 – 3
days
Remove
For best flavour
remove from the
fridge an hour
before for
flavours to fully
develop
