about cheese

1. The word cheese comes from Latin caseus
"to ferment, become sour".

2. Cheese is a food derived from milk
that is produced in a wide range 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.
About the CHEESE

3. 
 Cheese can mainly be classified in four ways:
 1. Hard cheese- parmesan, derby
 2. Semi hard cheese- cheddar, edam
 3. Soft/ cream cheese- brie, feta
 4. Blue veined cheese- gorgonzola, stilton
Note-Accompaniment: brown bread, cream cracker biscuit,
celery sticks, water cress, radish etc.
Classification of CHEESE

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7. 
Swiss 37.1 26.9 27.8 5.4
Feta 55.2 14.2 21.3 4.1
Cheddar 36.8 24.9 33.1 1.3
Mozarella 50 22.2 22.4 2.2
Cottage 80 11.1 4.3 3.4
Nutrient value
MacroNutrients (grams) of common cheeses per 100gm
Cheese Water Protein Fat Carbs

8. 
Beal pease cheese or brick cheese

9. 
Brie cheese or cheddar cheese

10. 
Edam or feta cheese

11. 
Glusestor or gouda cheese

12. 
Roquefort or stilton cheese

13. 
Limburger or parmesan cheese

14. 
Characterstics of cheese

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Thank you.