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Types of cheese by pauly
1. CHEESE ‘nd it’s types
“Cheese making is art, as well as science”
By Dinesh Kumar
Pauly ~
2. keys
• Coagulation- Change from a fluid to a thickened
mass, curdle or congeal.
• Brine- Water strongly saturated with salt.
• Rennet- A stomach enzyme that coagulates casein
and is used to commercially curdle milk in the
making of cheese
• Ripening - Cheese curing, is a process in cheese
making, It is responsible for the distinct flavor
of cheese.
3. Introduction of Cheese
• May anyone tell what is cheese all about?
• There's fact bout cheese, do you know earlier
cheese was made as a way of preserving milk
nutrients
• varieties of cheeses have evolved that are
characteristic of various regions of the world
4. Word ‘cheese’ – Latin “casues”,
meaning to ferment/become sour
• Cheese is a concentrated dairy
item made from milk, may
categorized as the fresh or
matured product, in other
words it is the major milk
protein.
• The basic art of cheese
making has changed little over
the course of its history.
• Historians believe cheese was
made on accident when
someone carried milk in a
vessel made out of a cow or
goats stomach.
5. Production of cheese
The basic stages in modern cheese production –
• Milk & its pretreatment, including homogenizing
pasteurizing & reheating
• Acidification of milk to change pH level
• Coagulating the milk to create curd
• Separating the curd & whey
• Salting the curd
• Cutting shaping & molding the curd in appropriate
shape
• Ripening
6. What is curd and whey?
• Curd is the solid lumps
we find in milk when
milk sours. So it can
can also make with
enzymes to get the
same effect.
• Whey is the liquid
found in milk when
the milk sours and
solids become
separated from liquid
cause of enzymes.
9. Classes of Cheese
• fresh cheese
• Soft
• firm
• Semi soft
• Hard
• Semi hard
• Smoked
• Alpine
• Blue
10. Fresh cheese
fresh soft cheeses are those cheeses that are unripen
and generally have a fresh, clean, creamy flavor.
For example ~
• Allium piper
• Bufarolo
• Carpone
• Cream cheese
• Fresh Mozarella
• Morlacco
• Stracchino
11. fresh firm cheese
Firm cheeses are aged cheeses that still have some
moisture that adds to the cheeses flavor.
• Cotija
• cabecou
• Fresh ricotta
• Lost lake
• panela
12. Semi soft cheese
There is a fine line describing cheeses as soft or semi-
soft. Typically semi-soft cheeses have been aged a little
bit more than soft cheese and have less moisture.
For example ~
• Airedel
• Baby swiss
• Bocconcini
• Colby jack
• Danish fontina
• Fresh jack
• wigmore
13. Soft cheese
Soft cheeses are typically young cheeses that have been
aged two months or less. The flavors of soft cheeses are
typically mild and tangy.
For example ~
• Ambert
• brie
• Basket Cheese
• Feta
• panela
• Queso fresco
• Ricotta
• Valencay
14. Semi hard
Semi-hard (or semi-firm) cheeses usually become
crumblier and more pungent as they age, but while
young they are firm and flavorful.
For example ~
• Asiago
• Edam
• Gouda
• Romano
• Swiss
• Maasdam
• Monterey Jack
• Sumona jack
15. hard
Hard cheeses are the most aged cheeses that are rich in
flavor and dry in texture. These are the cheeses that are
firm enough to grate.
For example ~
• Aged gouda
• cheddar
• Canadian cheddar
• Gruyere
• Lou Palou
• Parmigiano Reggiano
• Pecorino Romano
16. Alpine cheese
Also known as mountain cheeses, alpine cheese are those
that have been produced from the milk of animals from
typically high altitude, with flavor components that are nutty
and herbaceous.
For example ~
• Appenzeller,
• Comte,
• Gruyere, Beaufort,
• Fontina Val d'Aosta.
17. Blue cheese
blue cheese is a classification describing a cheese
that has been injected with a type Penicillium culture
to create the spread of bluish green mold veins
throughout the pate of a cheese.
For example ~
Aura
Cashel Blue cheese
Danish Blue cheese
Gorgonzola,
Roquefort,
Fourm d'Ambert.
19. Allium piper
• Made from pasteurized goat's milk
• origin: Australia
• Region: South Australia
• Type: fresh soft, artisan
• Fat content: 45%
• Rind: rindless
• Texture: creamy and soft
• Colour: white
• Flavour: garlicky, spicy
• Aroma: fresh, garlicky, spicy
20. Bufarolo
• Made from unpasteurized water buffalo's milk
• Country of origin: Italy
• Region: Lombardy
• Family: Cottage
• Type: fresh soft, artisan
• Texture: chalky and crumbly
• Rind: rindless
• Colour: white
• Flavour: mild, milky, subtle
• Aroma: fresh, mild, milky, pleasant
• Vegetarian: no
21. MASCARPONE
• Made from pasteurized cow's milk
• Country of origin: Italy
• Region: Lombardy
• Type: fresh soft, processed
• Texture: creamy, smooth
• Rind: rindless
• Colour: white
• Flavour: buttery, creamy
• Aroma: fresh
• Vegetarian: yes
22. CREAM CHEESE
• Made from pasteurized or unpasteurized cow's milk
• Country of origin: United States
• Region: Chester, New York
• Type: fresh soft, processed
• Texture: creamy , spreadable
• Rind: rindless
• Colour: white
• Flavour: creamy, mild, sweet
• Aroma: fresh, pleasant
• Vegetarian: yes
23. Fresh MOZZARELLA
• Made from pasteurized or unpasteurized cow's or buffalo's
milk
• Country of origin: Italy
• Region: Campania, Abruzzo
• Family: Italian Cheese
• Type: fresh-soft, brined
• Texture: springy, stringy and supple
• Rind: rindless
• Colour: white
• Flavour: milky
• Aroma: fresh, milky
• Vegetarian: yes
24. BABY SWISS
• Made from pasteurized or unpasteurized cow's milk
• Country of origin: United States
• Region: Charm, Ohio
• Family: Swiss Cheese
• Type: semi-soft, processed
• Texture: creamy and smooth
• Rind: rindless
• Colour: pale yellow
• Flavour: nutty, sharp, sweet
• Vegetarian: no
25. FRESH JACK
• Made from pasteurized cow's milk
• Country of origin: United States
• Region: Monterey, California
• Family: Monterey Jack
• Type: semi-soft
• Texture: creamy and springy
• Colour: pale yellow
• Flavour: mild
• Aroma: fresh
• Vegetarian: yes
26. WIGMORE
• Made from sheep's milk
• Country of origin: United Kingdom
• Region: Risely
• Type: semi-soft, artisan
• Rind: bloomy
• Colour: white
• Flavour: fruity, mild, sweet
• Aroma: yeasty
• Vegetarian: yes
27. AIREDALE
• Made from pasteurized cow's milk
• Country of origin: New Zealand
• Region: Airedale farming district
• Type: semi-soft, artisan
• Texture: smooth
• Rind: waxed
• Colour: pale yellow
• Flavour: milky, salty, tangy
• Aroma: grassy, strong
• Vegetarian: yes
28. BRIE
• Made from unpasteurized cow's milk
• Country of origin: France
• Region: Seine-et-Marne
• Family: Brie
• Type: soft, artisan, soft-ripened
• Texture: runny and soft-ripened
• Rind: bloomy
• Colour: cream
• Flavour: fruity, nutty, tangy
• Aroma: strong
• Vegetarian: no
29. BASKET CHEESE
• Made from pasteurized cow's milk
• Country of origin: Middle East
• Family: Cottage
• Type: soft, semi-soft
• Texture: chewy and supple
• Rind: rindless
• Colour: white
• Flavour: mild, salty
• Aroma: milky
• Vegetarian: yes
30. FETA
• Made from pasteurized or unpasteurized goat's and sheep's
milk
• Country of origin: Greece
• Region: Macedonia,
• Family: Feta
• Type: soft, brined
• Texture: creamy, crumbly
• Colour: white
• Flavor: salty, tangy
• Aroma: nutty, strong
• Vegetarian: no
31. RICOTTA
• Made from pasteurized cow's or water buffalo's milk
• Country of origin: Italy
• Region: Lombardy
• Family: Cottage
• Type: fresh firm, artisan
• Texture: fluffy and grainy
• Rind: natural
• Colour: white
• Flavor: subtle, sweet
• Aroma: fresh, rich
32. VALENCAY
• Made from unpasteurized goat's milk
• Country of origin: France
• Region: Berry, Loire Valley
• Type: soft, blue-veined
• Texture: creamy, runny, smooth
• Rind: mold ripened
• Colour: blue-grey
• Flavor: citrusy
• Aroma: gouty
• Vegetarian: no
33. PANELA
• Made from pasteurized cow's milk
• Country of origin: Mexico
• Family: Cottage
• Type: fresh firm, artisan
• Texture: creamy and crumbly
• Rind: natural
• Colour: white
• Flavour: creamy, mild
• Aroma: fresh, milky
• Vegetarian: yes
34. ASIAGO
• Made from unpasteurized cow's milk
• Country of origin: Italy
• Region: Veneto, Trentino
• Type: hard
• Texture: compact and smooth
• Rind: natural
• Colour: yellow
• Flavour: mild, milky, sharp
• Aroma: pungent
• Vegetarian: no
35. EDAM
• Made from pasteurized cow's or goat's milk
• Country of origin: Holland
• Region: Edam
• Type: semi-hard
• Texture: compact
• Rind: waxed
• Colour: pale yellow
• Flavour: mild, nutty, salty
• Vegetarian: no
36. GOUDA
• Made from pasteurized or unpasteurized cow's, goat's
or sheep's milk
• Country of origin: Netherlands
• Region: South Holland, Gouda
• Family: Gouda
• Type: semi-hard, brined
• Texture: compact, dense
• Rind: waxed
• Colour: yellow
• Flavour: creamy,nutty, sweet
• Aroma: pungent
• Vegetarian: no
37. SWISS
• Made from pasteurized cow's milk
• Country of origin: United States
• Family: Swiss Cheese
• Type: hard, processed
• Texture: firm
• Rind: rindless
• Colour: pale yellow
• Flavour: nutty, sweet
• Vegetarian: yes
38. MAASDAM
• Made from pasteurized cow's milk
• Country of origin: Netherlands
• Region: All Holland
• Family: Gouda
• Type: semi-hard
• Texture: creamy, supple
• Rind: waxed
• Colour: pale yellow
• Flavour: buttery, nutty,
• Aroma: fruity
• Vegetarian: no
• Producers: FrieslandCampina
39. MONTEREY JACK
• Made from pasteurized cow's milk
• Country of origin: Mexico and United States
• Region: Monterey, California
• Family: Monterey Jack
• Type: semi-hard
• Texture: compact, firm
• Rind: natural
• Colour: pale yellow
• Flavour: buttery, mild
• Aroma: aromatic
• Vegetarian: no
40. AGED GOUDA
• Made from pasteurized or unpasteurized cow's, goat's
or sheep's milk
• Country of origin: Netherlands
• Region: South Holland, Gouda
• Family: Gouda
• Type: hard, brined, processed
• Texture: brittle, crystalline
• Rind: waxed
• Colour: yellow
• Flavour: burnt caramel
• Aroma: rich, ripe
• Vegetarian: no
41. CHEDDAR
• Made from pasteurized cow's milk
• Country of origin: England
• Region: Somerset
• Family: Cheddar
• Type: hard, artisan, processed
• Texture: compact and crumbly
• Colour: pale yellow
• Flavour: creamy, sharp
• Vegetarian: no
42. CANADIAN CHEDDAR
• Made from pasteurized or unpasteurized cow's, goat's
or sheep's milk
• Country of origin: Canada
• Region: Ontario
• Family: Cheddar
• Type: hard, processed
• Texture: crumbly and open
• Rind: natural
• Colour: yellow
• Flavour: milky, salty, sharp
• Aroma: fresh, rich, strong
• Vegetarian: no
43. HEIDI GRUYERE
• Made from pasteurized cow's milk
• Country of origin: Australia
• Region: Tasmania
• Type: hard, artisan
• Texture: crumbly
• Rind: natural
• Colour: yellow
• Flavour: nutty
• Aroma: strong
• Vegetarian: yes
44. PARMESAN
• Made from unpasteurized cow's milk
• Country of origin: Italy
• Region: Provinces of Parma, Reggio Emilia, Modena,
Bologna , Mantua
• Family: Parmesan
• Type: hard, artisan
• Texture: crystalline, dense
• Rind: natural
• Colour: straw
• Flavour: fruity, nutty, sharp
• Aroma: strong
• Vegetarian: no
45. PECORINO ROMANO
• Made from pasteurized or unpasteurized cow's or sheep's
milk
• Country of origin: Italy
• Region: Lazio, Sardinia
• Family: Pecorino
• Type: hard
• Texture: crumbly, dense, flaky
• Rind: natural
• Colour: pale yellow
• Flavour: salty, sharp, smokey
• Aroma: nutty, strong
• Vegetarian: no
46. APPENZELLER
• Made from cow's milk
• Country of origin: Switzerland
• Region: Appenzell
• Type: hard, smear-ripened
• Texture: firm, and smooth
• Rind: washed
• Colour: straw
• Flavour: fruity, spicy, tangy
• Aroma: mild
• Vegetarian: no
47. COMTE
• Made from unpasteurized cow's milk
• Country of origin: France
• Region: Jura Massif
• Type: semi-hard, artisan
• Texture: dense, firm
• Rind: natural
• Colour: pale yellow
• Flavour: fruity,nutty, smokey
• Aroma: nutty
• Vegetarian: no
48. BEAUFORT
• Made from unpasteurized cow's milk
• Country of origin: France
• Region: Savoie, French Alps
• Family: Gruyere
• Type: firm
• Texture: creamy and smooth
• Colour: pale yellow
• Flavour: strong
• Aroma: aromatic, pungent
• Vegetarian: no
49. FONTINA VAL D'AOSTA
• Made from unpasteurized cow's milk
• Country of origin: Italy
• Region: Aosta Valley
• Type: semi-soft, artisan
• Texture:creamy,dense, smooth
• Rind: washed
• Colour: pale yellow
• Flavour: mild, nutty, sweet
• Aroma: aromatic, rich
• Vegetarian: no
50. AURA
• Made from pasteurized cow's milk
• Country of origin: Finland
• Region: Äänekoski
• Family: Blue
• Type: semi-soft, blue-veined
• Texture: creamy
• Rind: mold ripened
• Colour: pale yellow
• Flavour: salty, sharp, strong, tangy
• Vegetarian: no
51. CASHEL BLUE
•
Made from pasteurized cow's milk
• Country of origin: Ireland
• Region: County Tipperary
• Family: Blue
• Type: semi-soft, blue-veined
• Texture: creamy, crumbly
• Rind: natural
• Colour: blue
• Flavour: acidic, buttery,
• Aroma: pungent, strong
• Vegetarian: yes
52. DANABLU (DANISH BLUE)
• Made from cow's milk
• Country of origin: Denmark
• Family: Blue
• Type: semi-soft, blue-veined
• Texture: creamy and crumbly
• Colour: white
• Flavour: salty, sharp
• Vegetarian: no
53. GORGONZOLA
• Made from pasteurized cow's milk
• Country of origin: Italy
• Region: Gorgonzola
• Type: soft, blue-veined
• Texture: crumbly and firm
• Colour: yellow
• Flavour: mild, sharp
• Aroma: nutty
54. ROQUEFORT
• Made from unpasteurized sheep's milk
• Country of origin: France
• Region:Roquefort-sur-Soulzon
• Family: Blue
• Type: semi-soft, blue-veined
• Texture: creamy and crumbly
• Rind: natural
• Colour: blue
• Flavour: salty, sharp, tangy
• Vegetarian: no
55. SAINT AGUR
• Made from pasteurized cow's milk
• Country of origin: France
• Region: Auvergne
• Family: Blue
• Type: soft, blue-veined
• Texture: creamy, smooth
• Colour: blue
• Flavour: buttery, sharp, spicy
• Aroma: milky, strong
• Vegetarian: yes
56. APPLEWOOD
• Made from pasteurized cow's milk
• Country of origin: United Kingdom
• Region: Somerset
• Family: Cheddar
• Type: semi-hard
• Texture: crumbly and dense
• Rind: natural
• Colour: yellow
• Flavor: Smokey , spicy
• Aroma: Smokey
• Vegetarian: yes
57. OAK SMOKED WENSLEYDALE
• Made from pasteurized cow's milk
• Country of origin: United Kingdom
• Region: North Yorkshire
• Type: hard, artisan
• Texture: creamy and crumbly
• Rind: cloth wrapped
• Colour: pale yellow
• Flavour: smokey
• Aroma: smokey
• Producers: Wensleydale Creamery
58. SERVING AND STORAGE TIPS
• Keep the cheese in conditions in which it matures. Hard, semi-
hard and semi-soft cheeses are stored in the temperatures from
around 8 - 13 C.
• Keep the cheese wrapped in the waxed paper and place it in a
loose-fitting food-bag not to lose humidity and maintain the
circulation of air.
• Wrap blue cheeses all over as mold spores spread readily not only
to other cheeses but also to everything near.
• Chilled cheeses should be taken out of the refrigerator one and a
half or two hours before serving.
• Cheeses contain living organisms that must not be cut off from
air, yet it is important not to let a cheese dry out.
• Do not store cheese with other strong-smelling foods. As a
cheese breathes it will absorb other aromas and may spoil.
• Wrap soft cheeses loosely. Use waxed or greaseproof paper
rather than cling film.
• Let cold cheese warm up for about half an hour before eating to
allow the flavor and aroma to develop.
59. CHEESE CUTTING TIPS
• Keep in mind not to saw the cheese, cut it in one fluid motion.
• Use wired cheese cutters to cut soft cheese.
• Allow the cheese to attain room temperature before cutting, as it will be
softer and easier to cut.
• While handling soft cheese, which has extremely soft texture, it is better
to keep them in its jar and take some out with the help of a spoon.
• Use specialized knives while cutting different types of cheeses, so as not
to contaminate them.
60. CONCLUSION
• Cheese is a delightful food which contributes
variety and interest to our diet.
• Various kinds have always been important sources
of nutrients.
• Gourmet cooks might pay several hundreds dollars
per pound for imported cheese.
• However, less developing countries, cheese is a
staple in the diet.
Dinesh kumar
61. R E F R A N C E
http://www.cheesemaking.com/shared/pdf/a
mandatitus.
http://nzic.org.nz/ChemProcesses/dairy/3D.
pdf
http://www.eatwisconsincheese.com/searc
h/cheesesearch?searchtext=Fresh+jack&s
earchmode=anyword