CHEESE.

CHEESE
SASIKUMAR NATARAJAN
EDUCATIONALIST & HOSPITALITY TRAINER

INTRODUCTION
Cheese is a food derived from milk that is produced in a wide range of
flavours, 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. During production, the milk is usually
acidified, and adding the enzyme rennet causes coagulation. The solids
are separated and pressed into final form. Some cheeses have molds on
the rind, the outer layer, or throughout. Most cheeses melt at cooking
temperature.
Cheese is valued for its portability, long life, and high content
of fat, protein, calcium, and phosphorus. Cheese is more compact and
has a longer shelf life than milk, although how long a cheese will keep
depends on the type of cheese; labels on packets of cheese often claim
that a cheese should be consumed within three to five days of opening.
Generally speaking, hard cheeses, such as parmesan last longer than soft
cheeses, such as Brie or goat’s milk cheese. The long storage life of some
cheeses, especially when encased in a protective rind, allows selling
when markets are favourable.
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER
2

SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER 3
COMPONENTS IN CHEESEMAKING
Milk – The various cheese of the world first owe their character and taste to the
type of milk used – double cream, toned, or skimmed milk. The character also
greatly depends on the what animal the milk came from – cow, goat, ewe, or
water buffalo.
Starter – If left in a warm place, milk will sour by itself. This souring is due to the action
of bacteria on the milk sugar, lactose, and its conversion to lactic acid or sour milk.
To speed up the process of souring and to prevent the milk from becoming bitter
and unpleasantly sour, a little warm sour milk from the previous day’s milk is added
to this batch. This speeds up or starts the process of coagulation, and is known as
the starter or starter culture. In the case of pasteurized milk, all bacteria is killed, and
hence the starter consists of a combination of cultures grown in the lab.
Rennet – Although the starter culture speeds up the process of souring milk, and
would eventually cause it to curdle, it produces quite a sharp, acidic taste. The use
of rennet, which is an enzyme from the inner lining of young hoofed animals like
lambs and calves, significantly improves the product. Rennet also helps break down
the curd into a smooth, even consistency, contributing to the texture and flavour.

PROCESSING OF CHEESE
Preparation of milk
Milk is one of the prime ingredient was making cheese, it is a high protein dairy
product made from the milk of animals like cows, sheep, goat, buffalo, yak
etc. Prior to manufacture process, milk needs to be prepared, this is done by
pasteurizing the milk, homogenizing it and then clarifying it.
Addition of starter
This is done by two methods:
In sour milk cheese lactic acid bacteria thickens the milk and sweet milk
cheeses (most cheeses are of this kind), which are also called rennet cheeses.
For this the cheese maker adds rennet an enzyme taken from the stomach of
suckling calves to separate solids in the milk from the fluid. The rennet causes
the milk protein to build up and the milk to curdle without the milk turning sour.
In this method all other solid particles like fat, protein and vitamins get
encompassed. Most of the rennet used today in cheese making comes from
the lining of a calf’s stomach.

Formation of Coagulum
Addition of starter leads to coagulation of milk into a thick mass called ‘young
curd’ and separation of whey. When the process is complete the liquid whey
is drained off and the solid mass of curd or coagulated milk protein is used to
make cheese. At this stage this is called as ‘firm curd’
Cutting
Firm curd is cut into smaller pieces by use of knives or chains. The size of the cut
will be dictated by the type and recipe of cheese. In most countries this
process is carried out manually. This process is carried out for hard cheeses.
Stirring/ Scalding
•This process is also carried out for hard cheeses. It expels more whey and
shrinks the curd.
•This process also speeds up the bacterial metabolism.
Salting
•Salt is added into the cheese by the wet or dry method as per the recipe.
•Brining in some cheeses also leads to longevity in shelf life

Moulding or Vatting and Pressing
•After salting cheese is put in moulds for it to acquire a particular shape.
•This can be done in plastic or wooden moulds
•The cheese is pressed which gives it a definite shape.
•In case of blue chesses, pressing is not done.
Finishing
•Cheese is de-moulded and a rind or coating is given to the cheese.
•This process includes coating, wrapping or bandaging the cheese.
•The softer cheeses acquire a natural rind while it matures.
•In some cases rind is dried by rubber ash, use of grape must and wrapping it in
leaves.
•Such as Gorgonzola which is coated with plaster of Paris
Ripening/ Maturing
Mostly the harder cheeses are matured. They are matured in caves. A hard
cheese can take anything from 8 weeks to a year to ripen and mature.

TYPE OF CHEESE
Types of cheese are grouped or classified according to criteria such as length of ageing,
texture, methods of making, fat content, animal milk, country or region of origin, etc.
The method most commonly and traditionally used is based on moisture content,
which is then further narrowed down by fat content and curing or ripening
methods. The criteria may either be used singly or in combination, with no single
method being universally used. The type of cheese produced by the cheesemaker
depends on the amount of moisture he wishes to eliminate and the size of the cheese.
The amount of moisture in the cheese will also determine what kind of rind or mould
will grow on the cheese.
1. Fresh Cheeses
Fresh cheeses are usually made by setting the curd with starter and rennet and are
high in moisture. The young curd is placed in sacks or perforated containers and
drained slowly without pressure for a few hours so that the curd retains much of the
way. Once sufficient whey has been drained off, the curds are either mixed or sprinkled
with salt. They are now ready to be eaten. For some cheese, like fromage frais, the
rennet is not added. Such cheese is called ‘lactic cheese’. Some fresh cheeses are
allowed to mature and grow either a white or bluish grey mould. Fresh cheeses are
always mild and high in moisture and therefore low in fat. They have a slightly acidic or
lactic taste. Most are used for cooking but some may be wrapped in leaves or dusted
with paprika or fresh herbs for serving as a table cheese.

TYPE OF CHEESE
2 .Soft Cheeses
The curd is ladled gently into perforated moulds and left to drain in an atmosphere of
high humidity so that the curd does not lose too much whey. After a few hours, the
cheeses are turned out of their moulds and left to mature for a few weeks. Their high
moisture content, coupled with high humidity, attracts and encourages the growth of
classic white penicillium mould, which helps to break down the curd and contribute the
flavour and texture of the cheese. The result is a creamy, smooth, interior that looks as
though it is almost ready to run
3. Semi-hard Cheeses
To obtain a firmer cheese, the curd is cut up to release some of the whey before the
curd is placed in the moulds. It is then often lightly pressed to speed up the
draining. After a day or so, the cheese is turned out of its mould and washed in
brine. This seals the rind before the cheese is placed in cellars or ripening rooms where
moulds are encouraged to grow. The lower moisture content means the fermentation
process is slower, producing cheeses with a round, full-bodied, rather than strong
flavour. Their taste often seems to be embodied with the oils and esters of the wild
mountain flowers of Europe. When young, semi-soft cheeses have a firm yet springy,
school eraser texture, becoming elastic and supple.

TYPE OF CHEESE
4. Hard Cheeses
To make a hard cheese, the curd must be cut more finely – from small cubes to rice-sized
pieces. The smaller the pieces the more whey will be lost from the curd. The curds are then
gently heated in a vat to force out more moisture before the whey is drained out. Salt is then
added to the curd, which now resembles rubbery, lumpy cottage cheese. They may be cut
again before being placed in large, perforated moulds that are frequently engraved with the
unique symbol, logo, pattern or name to identify the finished cheese or its maker. This is
then sealed and left to mature for weeks or even years. Hard block cheeses are pressed into
shape and then matured in a special plastic wrap that allows the cheese to age without the
development of either mould or rind. The moisture that would normally be lost during
maturation is also retained.
5. Blue Cheeses
Blue cheeses are neither pressed nor cooked. Most frequently the curd is crumbled,
eliminating much of the whey, then scooped into stainless steel cylindrical moulds, each with
a wooden disc on top. The curd remains in the moulds for one to two weeks and is churned
frequently to let the weight of the curds to press out more of the whey. Once the cheeses
can stand up on their own, they are removed from the moulds, rubbed with salt, and
returned to the cellars. The blue mould is a strain of penicillium that is added to the milk
before the rennet is added. For the blue mould to grow, however, it needs to breathe, and
this is aided by piercing the cheese with rods. The blue then grows along the tunnels and
into the nooks and crannies between the loose curd producing shattered porcelain look that
typifies blue cheese. Most blue cheese are normally wrapped in foil to prevent them from
drying up.

CLASSIFICATION
OF
CHEESE
Cheeses are normally classified according to firmness, which varies with the degree of moisture. The
moisture content of firm cheeses may be as low as 30%, while that of soft or fresh cheeses may be as high
as 80%. The most common designations include fresh (or unripened) cheeses, soft ripened cheeses, firm
or semi-firm cheeses, blue-veined, processed and goats milk cheeses.
Fresh cheeses
Fresh or unripened cheeses are coagulated under the action of lactic acid fermentation in the milk instead
of adding rennet. While they are drained after formation of the curd, they are neither ripened nor
fermented. This category includes cottage cheese, ricotta, mascarpone, cream cheese and quark. Fresh
cheeses are mainly used in baking and desserts, plain or flavoured with vegetables, fruits, herbs or spices.
Soft Cheeses
Soft cheeses are ripened for a relatively short period of time before being drained and turned into molds
without being pressed or cooked. They have a moisture content of 50% to 60% and their fat content
represents 20% to 26% of the cheese’s weight. They develop a soft rind that can be more or less satiny
and are usually eaten with bread, since they tend to lose a lot of flavor when heated.
Soft cheeses are divided in two categories according to the characteristics of the rind: the surface-ripened
soft cheeses (covered with a thin layer of a white down or mold) like Brie, Camembert and Coulommiers,
and the interior-ripened soft cheeses (washed in light brine to maintain the moisture level and softness of
the cheese) like Munster, Pont-l’Évèque and Époisses.
10

CLASSIFICATION
OF
CHEESE
Firm and semi-firm cheeses
Semi-firm cheeses are uncooked pressed cheeses that are dense and usually pale yellow
in color. They include Cheddar, Cantal, Reblochon, Edam, Gouda and Monterey Jack. Firm
cheeses are cheeses that have been cooked and pressed. The curd is heated for an hour in
order to make it more concentrated, which, upon pressing, produces a more compact
cheese. Their texture is usually firm, although some hard cheeses, like Parmesan and
Romano, may have a rather granular texture. Gruyère, Emmenthal, Jarlsberg, Raclette and
Beaufort also are a part of that category.
Blue-veined cheeses
Blue-veined (or blue) cheeses are neither cooked nor pressed; the curd is inoculated with
a species of blue-green mold, which is injected into the cheese by means of long needles.
Fermentation occurs from the inside toward the outside. Those cheeses – including
Roquefort, Gorgonzola, Stilton, Bleu de Bresse and Danish Blue – have a strong and sharp,
peppery flavor and are often crumbled in texture.
11

CLASSIFICATION
OF
CHEESE
Process cheeses
Process cheeses are cheeses made from one or several cooked or uncooked pressed cheeses that are
remelted, and to which milk, cream or butter is added; they keep for a long time. Depending on the
product, stabilizers, emulsifiers, salt, colours, sweeteners and seasonings may be added. A more or
less soft and elastic texture and a mild flavor are obtained. In North America, these cheeses are
mostly made using Cheddar cheese, whereas in Europe, Emmental and Gruyère predominate.
Process cheeses have different names depending on the quantity of cheese they contain (process
cheese, process cheese food, cheese spread).
Goats-milk cheeses
Goat’s-milk (or goat) cheeses are soft cheeses with a natural rind; they may be made from 100%
goat’s milk or from a mixture of goat’s milk and cow’s milk. They are available unripened, soft and
surface-ripened, or in some cases hard. Whiter than cheeses made from cow’s milk, they also tend to
have a more pronounced flavor. These cheeses are often very salty, a factor which has the effect of
prolonging their storage life.
Cheeses in this family include Crottin de Chavignol, Valençay, Chevrotin and feta.
12

CURING/RIPENING OF CHEESE
Cheese ripening, alternatively cheese maturation or affinage, is a process in cheesemaking. It is
responsible for the distinct flavour of cheese, and through the modification of “ripening agents”,
determines the features that define many different varieties of cheeses, such as taste, texture, and
body.
After the initial manufacturing process of the cheese is done, the cheese ripening process occurs.
This process is especially important since it defines the flavour and texture of the cheese, which
differentiates the many varieties. Duration is dependent on the type of cheese and the desired
quality, but “three weeks to two or more years” is the general requirement for most cheeses.
By taking the cheese through a series of maturation stages where temperature and relative
humidity are carefully controlled, the cheesemaker allows the surface mould to grow and
the mould ripening of the cheese by fungi to occur. Mould-ripened cheeses ripen faster than hard
cheeses, in weeks as opposed to the typical months or even years.
13

USES OF CHEESE
A cheeseboard:
cheese course may be served at the end of a meal, either replacing, before or following dessert.
The British tradition is to have cheese after dessert, accompanied by sweet wines like Port. In
France, cheese is consumed before dessert, with robust red wine. A cheeseboard typically has
contrasting cheeses with accompaniments, such as crackers, biscuits, grapes, nuts, celery or
chutney. A cheeseboard 70 feet (21 m) long was used to feature the variety of cheeses
manufactured in Wisconsin, where the state legislature recognizes a “cheesehead” hat as a state
symbol.
As a cooking cheese:
To add to a basic cream sauce to make a cheese sauce.
To serve as an accompaniment to soups and farinaceous dishes.
To serve sprinkled on dishes to be gratinated.
To serve on toast e.g. grilled, Welsh rarebit etc.
To include in salads, snacks etc.
14

USES OF CHEESE
3. Health benefits
• Cheese is a great source of calcium, fat, and protein. It also contains high amounts of vitamins A
and B-12, along with zinc, phosphorus, and riboflavin.
• Cheese made from the milk of 100 percent grass-fed animals is the highest in nutrients and also
contains omega-3 fatty acids and vitamin K-2.
• Cheese and dairy products in general could work to protect your teeth from cavities. In a Danish
study from 2015, more children with an above-average dairy intake were cavity-free after three
years than those with a below-average intake.
• Conjugated linoleic acid, or CLA, is a complex compound that does not get enough credit. With
the trend of low-fat, no-fat diets, the intake of CLA amongst most Americans is very low. It is an
essential, “healthy” fat that is commonly found in dairy and meat, primarily from grass-fed cows,
sheep, and goats.
15

CHEESE FROM VARIOUS COUNTRIES
1.Cottage cheese
This is a fresh cheese, mild flavor, and creamy. Cottage cheese is made by acidifying milk in which curds are
separated from the whey, It has a low-fat percentage and high protein
Origin of cheese: U.S.A
Milk Type: Cow milk, skimmed milK
Uses of cottage cheese: It can be used with a variety of foods such as fruit, toast, granola, in salads as a dip.
2.Cream cheese
Cream cheese is a soft mild-flavored fresh cheese. It has a high-fat percentage. Cream cheese is not naturally
matured and usually consumed fresh, made from cream and milk.
Origin of cheese: U.S.A
Uses of cream cheese: Cream cheese is often spread on bread, bagels, crackers, and used in salads. It can be
mixed with other ingredients, such as yogurt or pepper jelly, to make spreads.
3.Mozzarella cheese
Mozzarella is a fresh Italian cheese made from buffalo milk but today also made from cow's milk. Fresh
mozzarella is usually white in color but when seasoned it turns to a light yellow depending on the animal's diet.
Origin of cheese: Italy
Milk type: Buffalo milk, cow,s milk
Uses of mozzarella
cheese: Mozzarella is used in different types of pizza and pasta dishes or served with sliced tomatoes and basil
in Caprese salad.

4.Ricotta
Ricotta is a fresh Italian cheese made from cows
Origin of ricotta cheese: Italy
Milk type: cow's milk and sheep milk
Uses of ricotta cheese: It is mostly used in Italian desserts such as cheesecake, cannoli. and in savory dishes.
5.Bel paese
Bel paese is a soft creamy Italian cheese, bel paese means beautiful country, in Italian, which is a fitting
name for this beautiful cheese. It takes six to eight weeks to mature the cheese, the color is pale yellow.
It has a mild, buttery flavor for which it has been popularly eaten with fruity wines.
Uses of bel paese cheese: It is used in many desserts, and melts easily for use on pizzas or in casseroles. It is
often used as a substitute for mozzarella cheese.
6.Brie
Brie is a soft Italian cheese made from cow's milk, it is named after the Brie region of France. Brie cheese has
a high-fat percentage.
Origin of brie cheese: Italy
Milk Type: Cow,s milk
Uses: lidded ceramic dish, and topped with nuts or fruit, or both.

7.Camembert
Camembert is a soft cheese and was first made in the late 18th century at Camembert, Normandy, in
northwest France. It takes at least 3 weeks to mature, the texture is soft- ripened.
Origin of camembert cheese: France
Milk Type: Cow's milk
8.Feta
Feta is a salty and tangy flavored Greek brined curd white soft cheese made from goat's and sheep's milk. It
is low in fat and calories than aged cheeses like Parmigiano-Reggiano or Cheddar.
Origin of cheese: Greece
Milk type: goat's and sheep milk
Use of feta cheese: It is used in salads such as Greek salad, and in pastries. It is often served with olive oil or
olives and sprinkled with aromatic herbs such as oregano.
9.Neufchâtel cheese
Neufchâtel is a French soft cheese, the texture is slightly crumbly, mold-ripened cheese. It is named after
Neufchâtel-en-Bray the region of Normandy in France. It takes 8 to 10 weeks to mature.
Origin of cheese: France
Type of milk: Cow's milk
Semi-hard cheese

10.Cheddar
Cheddar is the most popular semi-hard cheese comes in many variations. made from cow,s milk aging time is
3 to 24 months depending on the variety. It is named after the cheddar village in somerset in England.
Origin of cheese: England
Milk Type: Cow,s milk
Use of cheddar cheese: sandwiches, grilled cheese, casseroles.
11.Cheshire
Cheshire is a crumbly slightly salty dense semi-hard cheese, named after the English county of Cheshire. It
takes 4 to 8 weeks to mature the cheese. Cheshire is white and red in color.
12.Derby
Derby is a mild, semi-firm British cow's milk cheese, it is a semi-hard cheese with a mellow texture and a
buttery flavor. It has a pale, golden orange interior with a natural or waxed rind and ripens at between one
and six months.

13.Edam
Edam is a semi-hard cheese that originated from Netherland. It is named after the town of Edam in the province of
North Holland. It has a slightly salty and nutty flavor. As the cheese ages, its flavor sharpen and became firmer.
Origin cheese: Netherland
Type of milk: Cow's and goat milk
Use of Edam cheese: It is eaten with fruit and cracker-like pears apples and some wine such as Riesling, sparkling
wine, chardonnay.
14.Emmenthal
Emmenthal is a yellow swiss semi-hard cheese, originated from the Emmental area of Switzerland. It has some holes
in it which occur during production. It is classified as a swiss type or alpine cheese. There are three types of bacteria
that are needed to produce Emmenthal, Streptococcus thermophilus, Lactobacillus helveticus, and
Propionibacterium freudenreich.
Origin of Emmenthal cheese: Switzerland
Uses of Emmenthal cheese: It is usually consumed cold, as the chunk.
15.Gloucester
Gloucester is an English semi-hard cheese, it is traditionally made from milk of Gloucester cattle. There are two types
of Gloucester cheese double and single, but Single Gloucester is more crumbly, lighter in texture, and lower in fat
than double, double is allowed to age longer period of time, it has a stronger savory flavor.

16.Gouda
Gouda is a sweet creamy semi-hard cheese, made from cow's milk, yellow in color. Originated from the
Netherlands, it has a buttery texture and red rind. It goes well with strong beer and port wine.
Origin of gouda cheese: Netherland
17.Gruyère cheese
Gruyere is a semi-hard yellow Swiss cheese, it is named after the town Gruyere. It has small pea size holes
and a smooth relatively hard texture. Gruyere cheese has a grainy texture, and salty flavor, it comes in many
varieties depending on the age.
Origin of cheese: Switzerland
Use of gruyere cheese: As it is a good melting cheese, mostly use for baking. Use in some dishes such as
French onion soup, French toast, cheese sandwiches, often uses with salad, pasta.
18.Port Salut
Port Salut is a semi-hard French cheese with a creamy texture, it has a mellow, sweet, and savory flavor.
Originated from the region Loir valley of France, made from pasteurized cow's milk.
Milk Type: pasteurized cow's milk.
Uses: It is usually served with fruits and crackers, as it is good melting cheese use in various sauces,
sandwiches, pizza.

19.Parmesan
Parmesan is the most popular hard Italian cheese, made from cow's milk. It has a fruity and nutty flavor with
a crumbly texture. Parmesan is wildly known as grated cheese use over dishes like soup, pizza, pasta,
Use of parmesan cheese: Commonly grated over Pizzas, pasta, and can be eaten on its own.
20.Pecorino Romano
Pecorino Romano is a hard Italian cheese with a very crumbly texture. There are regional types of Pecorino
Romano like Pecorino Toscano from Tuscany and Pecorino Sardo from Sardinia. It is aged at least 5 months.
Type of milk: Sheep milk
21.Caciocavallo
Caciocavallo is a hard type of stretched-curd cheese. originated from It is Southern Italy, particularly in the
Apennine Mountains and in the Gargano peninsula. made from sheep or cow's milk.
Origin of Caciocavallo cheese: Italy
Milk Type: Cow's and sheep milk
Blue cheese

22.Danish blue
It is a strong semi-hard blue-veined cheese, made from cow's milk. Danish blue was invented early in the
20th century by a Danish cheesemaker named Marius Boe.
Origin of cheese: Denmark
23.Dorset Blue
It is an English blue cheese with a crumbly hard texture, the aging time is 6 weeks.
Origin of cheese: Dorset, United Kingdom
Milk type: skimmed cow's milk
24.Gorgonzola
It is an Italian veined blue cheese with a crumbly texture and salty taste. Made from unskimmed cow's
milk.
Use of gorgonzola cheese: It is often used in salad as a dressing, and sometimes use as a topping for
steak, and goes well with port, dessert wine.

25.Roquefort
Roquefort is a French blue cheese, made from sheep milk with a crumbly texture and tangy taste.
Originated from southern France. Maturing take place in the cave
Milk Type: Sheep milk
26.Stilton
It is an English semi-hard blue cheese with a crumbly texture. It is named after the village of stilton.
Use of stilton cheese: It is commonly served in crackers, and goes well with port, cherry, or dessert wine.
27.Bleu de Bresse
Bleu de Bresse is a French blue wine that originated from the Bresse region of France. It has a soft and
mild flavor and is white in color, has the aroma of mushroom.

STORAGE OF CHEESE
Storing your cheese after purchase
Decide how and where to store your cheese, first plan how much cheese to buy, and how quickly plan to use
it. There’s nothing more disappointing than buying too much of a delicious gourmet cheese, and leaving it
forgotten at the back of the fridge. Aim to buy about 3-5 days’ worth at most. It’s best to keep cheese, of all
varieties, in a dark, cool and airy space – the vegetable compartment of an average fridge is ideal, as it is not
too humid or cold.
Wrapping your cheese
Cheese should be allowed to breathe, however this needs a little balance to avoid the cheese from drying out,
or becoming too humid and sweaty. If cheese comes wrapped in waxed paper, keep the wrapping as it is
designed to help your cheese breathe. If waxed paper is not available, you can use kitchen foil for blue
cheeses especially, as this will help them retain moisture. You can also use cling film to cover the cut surface,
leaving the rind exposed to air. Leaving cling film on for too long can encourage moulds to develop, so always
use a fresh piece after cutting.
Storing cheese after slicing
Once you’ve broken into a new cheese, keep it contained in a sealed Tupperware box. This will prevent the
smell from filling the rest of your fridge, and also keep the cheese free of any other strong smelling items in
there. A useful way to ensure a long lifespan for your cheese is to pop a small sugar cube inside your
container. The cube will absorb excess moisture, and prevent the cheese from sweating.
Before serving
Cheese is enjoyed best at room temperature, and it should be removed from the fridge for at least an hour
before serving, unless you are in an exceptionally warm and humid environment. Smaller portions of cheese
can dry up faster than large pieces, so if you are planning to serve pre-cut pieces, such as on a cheeseboard,
it’s best to portion the cheese just before to serving.

SOURCE:
• Subject expert
• E source
• Book reference
THANK YOU
SASIKUMAR NATARAJAN
Sasikumar@Harilini.com

CHEESE.

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CHEESE.