The document provides an overview of cheese including how it is made, classified, ripened, melted, purchased, stored, and paired. It discusses the production process which involves bacteria and rennet converting milk into curds and whey. Cheese is classified by texture, milk source, aging process, and mold content. Ripening refers to the controlled breakdown of proteins and fats over time which develops flavor. Overheating cheese can cause it to become rubbery or burn. Lower heat and adding acid like in a wine help cheese melt smoothly. When purchasing cheese, check the rind, texture and smell for quality. Storing cheese properly in the refrigerator in breathable wrap helps it age well. Pairings mentioned include cheese with crackers

1. Cheesy Notes!!!!
Amuse Bouche:
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Objectives:
Student will be able to:
Identify terms related to ________ ____________ and ___________.
Describe __________________of several different _________.
List the ____________and _______________ of cheeses.
In your own words, explain how cheese is made.
How is cheese classified?
Ripening refers to-
What happens if you overheat cheese?
What encourages cheese to melt without overheating?
What should you look for when purchasing cheese?
How should cheese be stored?
Notes on Savoring Cheese:
List examples of cheese pairings (3 minimum)