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Prepare and serve cheese

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• The term ‘cheese’ comes from the Latin word ‘caseus’, which means
‘to ferment’ or ‘become sour’.
• In this unit, you will learn about the various types of cheeses, ways to
use and serve cheese, as well as how to store and handle cheese.
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1: Introduction

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CULINARY TERMS
You may already be familiar with:
• Alfredo
• Antipasto
• Au gratin
• Carbonara
• Cheesecake
• Mornay sauce
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1: Introduction

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CULINARY TERMS
Other cheese-specific culinary terms that you need to know:
• Artisan
• Bacteria
• Brine
• Curd
• Eyes
• Maturation / Ripening / Aging
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1: Introduction
• Mould
• Rind
• Rennet
• Starter cultures
• Surface-ripened
• Whey

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TYPES OF CHEESES
There are thousands of varieties of cheese, but they are all based on the
nine main types explained here.
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1: Introduction

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CHEDDAR
This cheese is called cheddar due to its
manufacturing process, called ‘cheddaring’,
where curds are cut into sections and stacked on
top of each other.
• Selection tips
• Paired best with
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1: Introduction

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WHITE MOULD
White mould cheeses have rich, buttery
flavours and creamy textures.
• Selection tips
• Paired best with
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1: Introduction

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BLUE MOULD
Blue mould cheeses are internally-ripened
cheeses, available in a variety of flavours and
textures.
• Selection tips
• Paired best with
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1: Introduction

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WASHED RIND
During the production process of washed rind
cheeses, the rinds are dipped in brine solutions,
which have specific bacteria, to add flavour.
• Selection tips
• Paired best with
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1: Introduction

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HARD
Hard cheeses are generally matured for a long
time and therefore have more flavour.
• Selection tips
• Paired best with
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1: Introduction

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SEMI-HARD (EYE)
One has ‘eyes’ – holes in the cheese from gas
produced during maturation.
Semi-hard cheeses are great for grilling, as
they are firm and springy in texture.
• Selection tips
• Paired best with
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1: Introduction

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FRESH
Fresh cheeses are also known as unripened
cheeses, as they are ready to eat once they are
made.
• Selection tips
• Paired best with
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1: Introduction

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STRETCHED CURD CHEESE
Stretched curd cheeses are named after the
way they are made, with curds heated,
stretched, and then cooled. When melted they
have stringy and stretchy textures and can be
either matured or fresh.
• Selection tips
• Paired best with
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1: Introduction

15. LIFT THE LID
To learn more about the different types of cheeses visit the links provided.
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1: Introduction

16. SHARE PLATE
Your trainer will provide you with a list of cheeses. As a group, choose
one and research it. Find out where that cheese is made and what milk is
used, plus its flavour profile, colour, and texture. Then, share your
findings with the class.
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1: Introduction

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BASES FROM WHICH CHEESE IS MADE
• Cow
• Sheep
• Goat
• Buffalo
• Soy
• Specialty
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1: Introduction

18. SHARE PLATE
Your trainer will provide you with a standard recipe that has cheese as its
main component. In small groups, identify an alternative that you could
use for a special request from a vegan customer.
Then, research recipes that use each of the milk bases. You can add
recipes that you like to your Chef’s Toolbox.
Share the substitute cheeses and recipes with the class.
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1: Introduction

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HOW CHEESE IS MADE
• Standardisation
• Pasteurisation
• Starter cultures
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1: Introduction

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HOW CHEESE IS MADE
There are six basic steps when making cheese. These are:
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1: Introduction
acidification coagulation separating the curds and whey
salting
shaping
ripening

21. LIFT THE LID
To learn more about making cheese, watch the videos.
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1: Introduction

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There are countless ways to use cheese in cooking. You can simply have
cheese with accompaniments on a platter, or you can add it as an
ingredient to a hot or cold dish – such as pizza, pasta, or salads.
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2: Ways to use cheese

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HOT DISHES
Hot cheese dishes can include soups, sauces, pasta, pizzas, rice dishes,
pastries, toasted sandwiches, burgers, steaks, desserts, warm salads,
and so on.
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2: Ways to use cheese

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COMMON CHEESE DISHES
• Cheddar cheese dishes
• White mould cheese dishes
• Blue mould cheese dishes
• Washed rind cheese dishes
• Hard cheese dishes
• Semi-hard or eye cheese dishes
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2: Ways to use cheese
• Fresh cheese dishes
• Stretched curd cheese dishes

26. SHARE PLATE
In small groups, research hot cheese dish recipes for each of the cheese
types and share the dishes with the class.
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2: Ways to use cheese

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COLD DISHES
When we think of cold cheese dishes, cheese platters and salads first
come to mind. However, cheese is also a component of many desserts.
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2: Ways to use cheese

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COMMON CHEESE DISHES
• Cheddar cheese dishes
• White mould cheese dishes
• Blue mould cheese dishes
• Washed rind cheese dishes
• Hard cheese dishes
• Semi-hard or eye cheese dishes
• Fresh cheese dishes
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2: Ways to use cheese

29. SHARE PLATE
In small groups, research cold cheese dish recipes for each of the cheese
types and share the dishes with the class.
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2: Ways to use cheese

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CHEESE PLATE
• A cheese platter can be served as a starter, a
main meal, and as a dessert.
• It is a good idea to cut a section, if you are
serving a whole cheese, so that it looks inviting
to the customers.
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2: Ways to use cheese

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HOW TO CUT CHEESE
Cheeses have different shapes, from wheels to logs. Here are some tips
for how to cut each shape.
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2: Ways to use cheese

32. LIFT THE LID
To learn more on how to cut cheese, watch the video below.
Video: https://www.youtube.com/watch?v=fTgm36y884c (42:02)
Details how to cut, which knives to use, pairing options, and store and
serve advice for most of the different types of cheese.
If you have already visited this link, you can move on or review it to
refresh your memory.
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2: Ways to use cheese

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KNIVES AND SERVICE-WARE
There are different knives for soft cheese, slicing cheese, cleaving
cheese, and shaving and grating cheese.
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2: Ways to use cheese

34. LIFT THE LID
To learn more about cheese knives, watch the video below.
Video: https://www.youtube.com/watch?v=BQbTo-gX7gc (01:09)
If you have already visited this link, you can move on or review it to
refresh your memory.
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2: Ways to use cheese

35. SHARE PLATE
Your trainer will provide you with a list of knives and cheeses. In a small
group, work together to decide what knife should be paired with each type
of cheese.
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2: Ways to use cheese

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• Cheese can be served as a platter or as a
main ingredient in hot and cold dishes.
• When served as a platter, the amount to
serve differs for each service style.
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3: Ways that cheese is served

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RIPENESS AND TEMPERATURE
Cheese must be served at room temperature. Some cheese can take up
to two-and-a-half hours to come to room temperature, so ensure that you
remove the cheese well before you need to serve it.
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3: Ways that cheese is served

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APPETISER
• Cheeses served as an appetiser must be light, so as to not fill up the
customer.
• Chose cheeses that will pair well with other dishes on the menu.
• Serving sizes should be around 25-50 g of cheese per person.
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3: Ways that cheese is served

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ENTREE
• Cheese included as a component of an entrée (or as a platter) must
again be light, so as to not fill up the customer.
• Serving sizes should be around 25-50 g of cheese per person.
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3: Ways that cheese is served

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CHEESE COURSE
• If a cheese plate or fondue is served as its own course, it should
contain around 75-125 g of cheese per person.
• The platter should have palate cleansers within the accompaniments,
and each cheese should have a variety of accompaniments paired with
it.
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3: Ways that cheese is served

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AS PART OF THE DESSERT COURSE
A cheese plate may be served after the meal, or cheese
could be the main component of dessert (such as in
tiramisu).
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3: Ways that cheese is served

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CHEESE TASTINGS
• Cheese tastings are generally small amounts of many different types of
cheese.
• This service style can be paired with wines, beers, or spirits that
complement the cheeses.
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3: Ways that cheese is served

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AS A MEAL
Many meals have cheese as the main component, but cheese can also
be included in the sauce or as a garnish.
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3: Ways that cheese is served

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IN BUFFET SETTING
Cheese in a buffet setting could be a cheese platter or it could be as an
accompaniment to other dishes on the buffet – such as grated cheddar or
parmesan.
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3: Ways that cheese is served

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GARNISH AND ACCOMPANIMENTS
• Cured meats
• Mediterranean vegetables
• Olives
• Nuts
• Fruit
• Herbs
• Spreads and chutneys
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3: Ways that cheese is served
• Honey
• Balsamic vinegar
• Bread
• Crackers

47. SHARE PLATE
Your trainer will provide a list of cheeses. In small groups, research and
decide on suitable pairings (both sweet and savoury) for each type of
cheese. Share your findings with the class.
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3: Ways that cheese is served

48. LIFT THE LID
To learn more about serving cheese visit the links below.
A Frenchman's Guide to the perfect cheese board! Stinky tasting
included.
Video: https://www.youtube.com/watch?v=_dyUnMntNXQ (11:10)
How to serve cheese.
Video: https://www.youtube.com/watch?v=jvgERHRhhjI (01:29)
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3: Ways that cheese is served

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MINIMISING WASTE
When cheeses are close to their used-by dates or rinds are removed
when creating dishes, they can be reused in many ways.
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3: Ways that cheese is served

50. CHEF’S TOOLBOX
Locate recipes for a variety of hot and cold cheese recipes.
Add these recipes to your Chef’s Toolbox.
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3: Ways that cheese is served

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Cheese is a high-risk food, and many people avoid eating cheese for this
reason. For example, it is recommended that pregnant women do not eat
soft or fresh cheese.
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4: Handling and storage of cheese

53. TIME FOR SOME FACTS
Look at the following Fact Sheets:
• Fact Sheet 1 - Following Hygienic Work Practices
• Fact Sheet 4 - Managing Food Safety Hazards and Risks
• Fact Sheet 5 - Safe Food Handling
• Fact Sheet 6 - Receiving, Storing and Maintaining Food
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4: Handling and storage of cheese

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CHEESE STORAGE
When storing, many people wrap cheese in plastic or cling film. Cheese
needs to breathe or it creates moisture and loses flavour and texture.
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4: Handling and storage of cheese

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FOOD HANDLING
General food handling practices apply when working with cheese,
including:
• hand washing
• wearing relevant uniforms and PPE
• avoiding cross-contamination
• reporting unsafe practices
• using gloves and avoiding touching food
• cooking foods properly
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4: Handling and storage of cheese

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FOOD HANDLING
General food handling practices apply when working with cheese,
including:
• FIFO principle
• 2-hour/4-hour rule
• cleaning and sanitising preparation and storage areas
• using correct colour coding equipment and utensils
• following hygiene policies and procedures.
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4: Handling and storage of cheese

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HYGIENE REQUIREMENTS
The importance of personal hygienic work practices cannot be overstated.
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4: Handling and storage of cheese

58. SHARE PLATE
Your trainer will provide a list of cheeses. In a small group, work together
to decide what the shelf life and storage conditions are for each cheese.
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4: Handling and storage of cheese

59. LIFT THE LID
Learn more about how to store cheese at the links below.
How to properly store cheese at home.
Video: https://www.youtube.com/watch?v=1cJrI0Wt6-Y (02:15)
Storing and serving cheese.
Website: https://cheese.com/serving_and_storage/
If you have already visited these links, you can move on or review them to
refresh your memory.
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4: Handling and storage of cheese

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Now it’s time to put together everything you have learnt in this unit and
start cooking!
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5: Putting it all together

62. WATCH AND LEARN
Your trainer will show you how to prepare and cook cheese dishes.
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5: Putting it all together

63. WHAT’S COOKING?
Your trainer will provide you with several recipes to practise cooking hot
and cold cheese dishes.
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5: Putting it all together

64. LET IT SIMMER
Reflect on the activity you just completed and think about:
• what you did well
• what you could improve on
• what you would do differently next time.
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5: Putting it all together