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Types of cheese by pauly
- 1. CHEESE ‘nd it’stypes “Cheese making is art, as well as science” By Dinesh Kumar Pauly ~
- 2. keys • Coagulation- Changefrom 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 Thebasic 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 curdand 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.
- 7. milk + rennet Coagulation Separation Salting Shaping& molding Maturing Packaging Dinesh kumar Basic steps in cheese making
- 8. How many differentkinda cheeses that you may think about? Dinesh kumar
- 9. Classes of Cheese •fresh cheese • Soft • firm • Semi soft • Hard • Semi hard • Smoked • Alpine • Blue
- 10. Fresh cheese fresh softcheeses 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 Firmcheeses 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 Thereis 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 cheesesare 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 (orsemi-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 arethe 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 knownas 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 cheeseis 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.
- 18. Cheeses around theWorld Dinesh kumar
- 19. Allium piper • Madefrom 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 fromunpasteurized 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 frompasteurized 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 • Madefrom 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 • Madefrom 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 • Madefrom 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 • Madefrom 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 fromsheep'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 frompasteurized 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 fromunpasteurized 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 • Madefrom 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 frompasteurized 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 frompasteurized 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 fromunpasteurized 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 frompasteurized 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 fromunpasteurized 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 frompasteurized 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 frompasteurized 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 frompasteurized 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 frompasteurized 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 • Madefrom 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 • Madefrom 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 frompasteurized 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 • Madefrom 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 • Madefrom 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 fromunpasteurized 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 • Madefrom 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 fromcow'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 fromunpasteurized 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 fromunpasteurized 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 frompasteurized 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 frompasteurized 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 frompasteurized 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 fromunpasteurized 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 • Madefrom 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 frompasteurized 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 STORAGETIPS • 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 isa 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 FR 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