This document provides information about cheese including its definition, nutrients, types, care, uses, cooking guidelines, experiments, and recipes. It defines cheese as a solid dairy product made by coagulating milk protein. It lists common types of cheese such as cheddar, parmesan, and mozzarella. The document recommends storing cheese wrapped in the refrigerator and provides guidelines for cooking with cheese at low temperatures. It suggests experiments with cooking cheese at different temperatures and forms. Finally, it includes recipes for cheese shortbread and pudding for students to try.

1. Cheese Cookery

2. Definition of Cheese
⚫Cheese is a solid product made of milk, produced by
coagulating (thickening) the protein (CAESIN)in milk
so that it forms curds.
⚫Cheese is a dairy product derived from milk that is
produced in a wide range of flavors, textures, and
forms by coagulation of the milk protein casein

3. List of Nutrients found in cheese
⚫Protein
⚫Fats
⚫Calcium 2x more

4. Types of Cheese
⚫Cheddar cheese is a relatively hard, off-white
sometimes sharp-tasting, natural cheese. It has a
strong flavour AND IT IS POPULARLY EATEN AS A
DELICACY . This can be white or yellow in colour.

5. Types of Cheese
⚫Parmesan Cheese has a very strong flavour and
usually used to flavour sauces. Parmesan is an Italian
hard, granular cheese that is produced from cow's
milk and has aged 12-36 months. It is sold in hard or
powdered form.

6. Types of Cheese
⚫Mozzarella is a white soft, mild cheese mostly used as
topping for pizza and lasagnas. When melted it is very
stretchy.

7. For your own learning
Visit a supermarket and make a list of the different
types of cheese that is available there
OR
Go on the internet and make a list of at least 10 different
types of cheese that exist.

8. Care of Cheese
⚫DO NOT FREEZE- wrap tightly in heavy waxed paper
or plastic and store in the coldest part of the
refrigerator or in a cool place.
⚫If the flavour is very strong, put wrapped cheese in an
airtight container and store in the refrigerator.

9. Care of Cheese
⚫If the flavour is very strong, put wrapped cheese in an air
tight container and store in the refrigerator.
⚫If mould appears in the surface, scrape it off before using.
Mould on cheese is not harmful, just unsightly.
⚫If hard cheese becomes too dry, wrap in a clean cloth
dampened with vinegar or water
⚫When refrigerated, remove half an hour before using for
best flavour and taste.

10. Uses of Cheese in the diet
⚫As a substitute for meat in Vegetarian diets
⚫As a part of a snack e.g. cheese sandwich
⚫As a flavouring in dishes, e.g. cheese sauce for
steamed vegetables
⚫As a garnish

11. Guidelines for cooking with cheese
⚫Cheese should be cooked at a low temperature. Too
much heat can cause cheese to become stringy,
rubbery and tasteless.
⚫Old pieces of cheese can be used in soups, sauces or
Omelettes. The cheese will melt and flavour the dish.
⚫Cheese may be sliced, cubed or grated and grilled on
hamburgers. It can be used in sauces, gratins,
casseroles, omelettes, batters, sandwiches , biscuit etc.

12. Experiments with cheese
⚫Students carry out experiments and record their
findings
1. Cook cheese at high temperature and note of the
results
2. Cook cheese at low temperatures and note of the
result
⚫Cook food with
1. sliced cheese
2. large chunks of cheese
3. Grated cheese

13. Practice Cheese Recipes
⚫Students are FREE to try any of these
- (1) Cheese Shortbread or (2) Cheese Pudding
- Recipes are attached below for persons without a
textbook. Page 73
- Provide proof that you made these items with either a
short video or photos. Take a picture of the final
product and a 1 paragraph report of your observations

14. Recipes- Page 73