Cheese is a fermented dairy product that is classified by its texture and mold content. Cheddar is a popular semi-hard cheese made through a process of pasteurizing milk, adding bacteria and rennet, heating the curds, pressing them, and aging for months to develop flavor. Cheddar is high in protein, calcium, vitamins A and B2, and minerals. It is versatile for cooking, easy to prepare, and nutritious, though high in fat and calories. Cheese should be stored wrapped in the refrigerator and used within a few days of opening soft varieties.

1. Cheese
A fermented dairy food
© PDST Home Economics

2. Classification
Hard Semi-
Hard
Soft External
mould
Internal
mould
Cheddar Edam Mozzarella Brie Stilton
Parmesan Gouda Feta Camembert Cashel Blue

3. % Composition of Cheddar
• Protein 26%
• Fat 33%
• Carbohydrates O%
• Vitamins A, B2
• Minerals 4%
Calcium
• Water 37%

4. Production
• Pasteurise milk
• Add bacteria starter,
changes lactose into lactic
acid
• Warm to 30o
C, add rennet,
turn into curds and whey
• Cut curd, remove whey
• Heat curd to shrink them
and to squeeze out more
whey
• Add salt (2%) to flavour
and preserve

5. • Curds put into moulds and
pressed for different
lengths of time depending
on how hard the cheese is
to be
• Removed from moulds and
stored at 10o
C to ripen for 4
months or more…
• Enzymes and bacteria and
sometimes moulds give
flavour, smell & texture
• Graded and Packed
Production

6. Nutritive Value
• Protein: 14-26%, HBV,
casein
• Fat: 4-33%, saturated,
most cheese high in fat,
hard to digest.
• Carbohydrate: 0% all
lactose change to lactic
acid
• Vitamins: A (retinol) &
carotene (eyes, skin,
membranes & growth).
Vitamin B2 for energy
release
• Minerals: 1.5 - 4%
calcium for bones &
teeth
• Water: 37 - 79%

7. Dietetic Value
• Rich in protein, calcium
and vitamin A for
growth therefore good
for children, teenagers
& pregnant women.
• Versatile
• Cheap protein food and
no waste - good for
people on low income
• Needs no cooking so
quick to prepare & saves
energy
• High in saturated fat ,
avoided by those on low
cholesterol diets
• High in fat , avoided by
those on low calorie
diets
• Hard to digest so needs
to be grated melted or
served with mustard to
those with digestion
problems

8. Effects of Heat
• Fat melts
• Protein coagulates then becomes tough and
hard to digest
• Micro-organisms killed
• Browns
• Easy to overcook so add to dishes at end of
cooking

9. Uses of Cheese
Uses
• Cheese Sauce
• Filling e.g. Quiche,
omelette, baked
potato
• Topping e.g.
vegrtable au gratin,
macaroni cheese,
bolognese, lasagne,
pizza
• Dips & spreads
especially cream
cheese & cottage
cheese
• Desserts especially
cream cheese and
marscapone, tiramisu
& cheesecake
• Packed lunches -
sandwiches etc.
• Snacks on toast or
crackers

10. Buying & Storing Cheese
• When buying fresh
from a block buy just
enough for a few days
• Packed cheese: check
best before date and
the seal
• Wrap in plastic or
tinfoil or keep in plastic
box
• Store in fridge
• Hard cheese can be
grated and kept in jar in
fridge for melting as
topping
• Soft cheese should be
eaten within 1-2 days of
opening
• Take out of fridge 30
minutes before using