CHEESE

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Caribbean Union College Secondary
School

Food, Nutrition and Health

A Project on Cheese for Food

Nutrition and Health

Class
5A

By
Annjel Jones

Teachers
Mr. T. Thomas

Date
03/10/21

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 TABLE OF CONTENTS

Reflection 1.................................................... 4

Introduction................................................... 5

Production ...................................................... 6

Nutritive Value .............................................. 7

Effects Of Heat ............................................. 8

Cheese ............................................................... 9

Appendix............................................................. 21

Conclusion....................................................... 48

Reflection 2 ............................................... 49

Glossary................................................. 50

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 Reflection 1

This topic deals with cheese. I’m doing this project because it’s
a great way to help revise when its exam time. I researched and read
up a lot about this topic to ensure that I’m on the right track and have
accurate information. I enjoyed looking at pictures of the different
types of cheeses. It helped me identify the different taste and uses of
cheese. Doing this project help me realize the importance of a
schedule and sticking to it. I will start my projects as soon as I get it
prevent be burdened by it.

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 Introduction
In this cheese project we will cover what is cheese? the nutrients
our bodies can get by consuming cheese, what happens when cheese
is heated and over - heated, the production of cheese, different types
of cheese and they uses and different dishes that uses cheese.
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.

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 Production of Cheese
→ Hard-Pressed Cheeses
Hard Pressing cheese is a process that expels remaining moisture from the curd and
improves the final texture, creating a firm rind on the outside of the cheese and a smooth,
uniform consistency within. Pressing gives the cheese the traditional wheel shape, and readies
it for aging.

→ Lightly-Pressed Cheeses
The curds of a lightly pressed cheese are pressed and are uncooked, as opposed to the
pressed cheese group in which the curd is cooked, then pressed. Your traditional and ever-so-
popular.

→ Blue Veined Cheeses

Blue Veined cheeses are produced by inoculating the curd with a harmless mould which
grows in the air spaces in the curd. The mould produces the characteristic flavour of the
cheese.

→ Acid Curd Cheeses

Acid curd cheeses refer to those varieties produced by the coagulation of milk, cream or
whey via acidification or a combination of acid and heat, and which are ready for
consumption once the manufacturing operations are com- plete.

→ Processed Cheeses
Processed cheese is made from natural cheeses that may vary in degree of sharpness of
flavour. Natural cheeses are shredded and heated to a molten mass. The molten mass of
protein, water and oil is emulsified during heating with suitable emulsifying salts to produce
a stable oil-in-water emulsion.

→ Cream Cheeses
Cream cheeses are not true cheeses but are made from cream with a fat content of 30-
60%. They have a similar composition to cream, but contain less water and more fat.

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 Nutritive Value of Cheese
Cheese is a great source of, carbohydrates; carbohydrates are
our body's main source of energy they help fuel our brain, kidneys,
heart muscles, and central nervous system, fat; stores energy fat
serves an important role for storing energy, and protein; protein is an
important building block of bones, muscles, cartilage and skin repair
your body uses it to build and repair tissue.. It also contains high
amounts of vitamins A; Vitamin A is important for normal vision, the
immune system, and reproduction and B-12 (Cobalamin); Vitamin
B12 is a nutrient that helps keep your body's blood and nerve cells
healthy and helps make DNA, the genetic material in all of your cells,
along with zinc; helps your immune system and metabolism function,
phosphorus; The main function of phosphorus is in the formation of
bones and teeth, calcium; Your body needs calcium to build and
maintain strong bones and riboflavin (vitamin B2); helps break down
proteins, fats, and carbohydrates.

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 Effects Of Heat
At about 90°F, the solid milk fat in the cheese begins to liquefy,
the cheese softens, and beads of melted fat rise to the surface. As the
cheese gets hotter, the bonds holding together the casein proteins (the
principal proteins in cheese) break, and the cheese collapses into a
thick fluid. Overheating causes the protein to toughen and become
stringy, reducing, its digestibility. Eventually the cheese will burn.

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CHEESE

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HARD PRESSED CHEESES
PROVOLANE
Uses
It can be used in cooking, grated
to sprinkle over salads, and even
incorporated into desserts. It
melts very well, so try it in
grilled sandwiches, baked pasta
dishes or casseroles. You can
also enjoy it on pizza.

CHOLBY
Uses
Colby cheese's mild flavour and
creamy texture make it a great
cheese to add to sandwiches,
burgers, casseroles, and other foods
that call for melted cheese. It is also
excellent cubed and pairs well with
fruits like apples and pears.

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HARD PRESSED CHEESES
FRIULANO
Uses
Friulano an excellent table
cheese, it lends itself perfectly to
grating and is particularly
suitable for snacks and
sandwiches. Grated and mixed
with Ricotta, it is great in
cannelloni.

GOUDA
Uses
Gouda is a great melting cheese;
Often used in homemade macaroni
and cheese. It works well on any
cheese board, compiled with other
cheeses. You can use Gouda in a lot
of dishes including cheese-based
soups, smoked gouda mashed
potatoes, grilled cheese sandwiches
and in fondue.

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LIGHTLY PRESSED CHEESES
CANTAL
Uses
Cantal cheese is a popular ingredient in
many French dishes. It makes a nice
addition to green salads (perhaps with a
few walnuts), melts into quiches, tarts,
and savoury clafoutis, blends into soups,
and marries very nicely with potatoes.

EMMENTHALER
Uses
Emmenthaler has very good
melting properties, which makes
it ideal for cheese fondue or any
dish that requires melted cheese,
such as gratins and casseroles,
grilled cheese sandwiches, pasta,
and egg dishes. It can also be
eaten cold, layered into
sandwiches, or served on a
cheese platter with fruit and nuts.

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LIGHTLY PRESSED CHEESES
GRUYÈRE
Uses
Gruyere cheese is commonly used
for baking. It is a good melting cheese
and therefore used for Fondues (a Swiss
dish of melted cheese). It can be used in
baked dishes, soups, casseroles, gratins
etc. It can be grated over salads and
pastas.

CHEDDAR
Uses
Cheddar Cheese can be used in a
variety of ways: sliced for
sandwiches, grated as a garnish
for soups or salads, pared into
curls to top a casserole, or just
eaten in bite-size pieces with fruit
or on its own.

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BLUE VEINED CHEESES
ITALIAN GORGONZOLA
Uses
It's delicious melted into risotto
or polenta, into a sauce with
pasta, and just as wonderful on
pizza (it's an essential ingredient
in the classic quattro formaggi,
four cheese, pizza).

ENGLISH STILTON
Uses
It is a crumbly, creamy, open-textured
cheese now extensively used as a base
for blending with apricot, ginger and
citrus or vine fruits to create dessert
cheeses and has also been used as a
flavouring for chocolate.

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BLUE VEINED CHEESES
FRENCH ROQUEFORT
Uses
Roquefort most often is used as
a salad topping and in dressings. It
is also used in pasta dishes and
quiches and as a filling for pies and
tarts. Dry red wine is considered an
ideal accompaniment.

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ACID CURD CHEESES
MOZZARELLA
Uses
This form is the easiest to shred and
is most often used for snacking,
appetizers, salads, pizzas, and pasta.
Other forms of mozzarella surround
the cheese with brine or whey to
preserve the freshness, such as
ciliegini, small cherry-shaped balls
of cheese having a milder but fresh
flavour.

QUESO BLANCO
Uses
It is a good grilling or pan-frying
cheese as it becomes soft and pliable
when heated, but does not melt and
become runny. Queso Blanco is
used as a garnish, crumbled on top of
many Mexican dishes or salads and
as a stuffing for poultry, peppers,
burritos, and enchiladas.

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ACID CURD CHEESES
COTTAGE CHEESE
Uses
Cottage cheese are used in
pancakes or waffles. Mix it into
the batter as a substitute for milk,
Salads. Add it to your favourite
salads for extra protein, fruit
granola substitute for dipping
sauces and smoothies.

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PROCESSED CHEESES
PARMESAN
Uses
It is especially flavourful in melted
dishes such as soup and sauce
recipes. A few dishes which use
parmesan cheese are mashed
potatoes, shepherd's pie, macaroni
and cheese, casseroles, etc.
Parmesan cheese can be added to
omelettes, pizza, soufflés, au gratins,
fondues, etc. Cheese balls and
poppers are also popular.

POWDER CHEESE
Uses
Cheese powder can be used to
add cheese flavour into
breads by adding the cheese
powder while making the
dough. Cheese powder can be
added to pizza seasoning or
any other seasonings to give it
that extra cheesy kick. Quickly
add cheese powder to flavour
popcorns once they are
popped and hot.

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CREAM CHEESES
CREAM CHEESE
Uses
Cream cheese can be used for many
purposes in sweet and savoury cookery
and is in the same family of ingredients
as other milk products, such as cream,
milk, butter, and yogurt. It can be
used in cooking to make cheesecake
and to thicken sauces and make them
creamy.

RICOTTA
Uses
Ricotta often appears in recipes
for lasagna and other Italian casseroles.
It's also a common stuffing ingredient for
ravioli, manicotti, and other types of pasta.
In desserts, it can be used similarly to
mascarpone in cheesecake or blended with
sugar, spices, and flavourings to fill
cannoli or as a layer cake filling.

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CREAM CHEESES
NEUFCHATE
L
Uses
Since it is a spreadable cheese, it
is an excellent topping for
crackers and bagels. It is also a
good cheese for sandwich
spreads, hors d'oeuvres, as a base
for snack dips, desserts and
dessert frostings.

MASCARPONE
Uses
Mascarpone can be used in savoury
and sweet dishes. It is good for
stirring through savoury sauces to
thicken and add a distinct rich
flavour. Serve it with fresh fruit, use
it in cheesecakes, as a cake filling,
or as a topping for desserts.

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21
 APPENDICES
Hard Pressed Cheese Dishes
APPENDIX 1 – Provolone……………………………………………………21
APPENDIX 2 – Cholby………………………………………………………….23
APPENDIX 3 – Friulano……………………………………………………….24
APPENDIX 4 – Gouda……………………………………………………………25

Lightly Pressed Cheese Dishes

APPENDIX 5 – Cantal…………………………………………………………..26
APPENDIX 6 – Emmenthaler………………………………………………..27
APPENDIX 7 – Gruyere………………………………………………………...28
APPENDIX 8 – Cheddar………………………………………………………..30

Blue Veined Cheese Dishes

APPENDIX 9 – Italian Gorgonzola …………………………………….31
APPENDIX 10 – English Stilton………………………………............32
APPENDIX 11 – French Roquefort……………………………………33

Acid Curd cheese dishes

APPENDIX 12 – mozzarella…………………………………………………34
APPENDIX 13 – Queso Blanco……………………………………………35
APPENDIX 14 – Cottage Cheese…………………………………………36

Processed Cheese Dishes

APPENDIX 15 – Parmesan……………………………………………………37
APPENDIX 16 – Powder Cheese………………………………………….39

Cream Cheese Dishes

APPENDIX 17 – Cream Cheese…………………………………………….40
APPENDIX 18 – Ricotta……………………………………………………….41
APPENDIX 19 – Neufchate……………………………………................43
APPENDIX 20 – Mascarpone……………………………………………….44

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DISHES (PROVOLONE)

CHICK PEA AND

PROVOLONE CHEESE
SALAD

HAM AND CHEESE

PASTA ROSETTES

PROVOLONE PIZZA WITH

CHICKEN AND PESTO

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 DISHES (PROVOLONE)

TOMATO & PROVOLONE

GRILLED CHEESE WITH
KALAMATA OLIVE
CHUTNEY

CHICKEN PROVOLONE

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DISHES (CHOLBY)

BURGERS

PEAR AND CHOLBY CHEESE PAIRING

CHEESY HASHBROWN
CASSEROLE

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 DISHES (FRIULANO)

FRICO FRIULANO

SPINACH RICOTTA
CANNELLON
GRILLED CHEESE

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 DISHES (GOUDA)

CHEESE BOARD

SMOKED GOUDA
MASHED POTATOES

GOUDA FONDUE WITH

HERBED CROSTINI

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 DISHES (CANTAL)

ONION SOUP

TOMATO TART WITH

CANTAL CHEESE

MASHED POTATOES WITH

CANTAL CHEESE AND
PARSLEY AND GARLIC-
BUTTER

SHEPHERDS PIE

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 DISHES (EMMENTHALER)

HAM CASSAROLE

FONDUE

CHEESE SPAETZLE

BROCCOLI GRATIN

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 DISHES (GRUYERE)

CREAMY GRUYERE
SPAGHETTI

CHEESE PUFFS

APPLE AND
GRUYERE CHEESE
TARTS

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 DISHES (GRUYERE)

MUSHROOM LEEK AND

GRUYERE CHEESE
DIP

MUSHROOM GRUYERE
GRILLED CHEESE
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DISHES (CHEDDAR)

CHEESE PUFF

BROCOLI SALAD

GRILLED CHEDDAR
CHEESE SANDWHICH

POTATO CHEESE
SOUP

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DISHES (ITALIAN GORGONZOLA)

GORGONZOLA, PEAR,
& BACON GALETTE
PENNE GORGONZOLA
WITH CHICKEN

CHICKEN MARSALA
WITH GORGONZOLA
GORGONZOLA CREAM
SAUCE

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DISHES (ENGLISH STILTON)

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DISHES (FRENCH ROQUEFORT)

ZITI WITH
ROQUEFORT SAUCE

PEAR AND ROQUEFORT

TART

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 DISHES (MOZZARELLA)

PIZZA MARGHERITA

CHICKEN
MOZZARELLA PASTA

MARINATED BABY
MOZZARELLA BALLS
TOMATO CUCUMBER
MOZZARELLA SALAD

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DISHES (QUESO BLANCO)

QUESO FRESCO
ENCHILADAS

QUESO BLANCO DIP

QUESO SMOTHERED
CHICKEN BURRITOS

REFRIED BEANS
TOSTADA ROMAINE SALAD WITH
QUESO FRESCO

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 DISHES (COTTAGE CHEESE)

COTTAGE CHEESE
WAFFLES
COTTAGE CHEESE
PANCAKES

BLUEBERRY COTTAGE
CHEESE SMOOTHIE

COTTAGE CHEESE FRUIT

GRANOLA PARFAIT

COTTAGE CHEESE
RANCH VEGETABLE
DIP
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DISHES (PARMESAN)

CHEESE SOUFFLE

MASHED
POTATOES

SKILLET SHEPHERDS PIE

CRISPY PARMESAN AND

GRUYERE POTATO
GRATIN

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 DISHES (PARMESAN)

ROASTED GARLIC SOUP

WITH PARMESAN
CHEESE
HOMEMADE
ALFREDO SAUCE

CARAMELIZED ONION,
ARUGULA AND
PARMESAN CHEESE
OMELET

STILTON BISCUITS

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 DISHES (POWDER CHEESE)

CHEDDAR POPCORN

HOMEMADE CHEESE
BREAD

MAC AND-CHEESE

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 DISHES (CREAM CHEESE)

CHEESE SAUCE

CHOCOLATE CHEESECAKE

CREAM CHEESE AND HERB

STUFFED CHICKEN

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 DISHES (RICOTTA)

PEAR AND RICOTTA

CAKE
RICOTTA FILLED RAVIOLI

LEMON RICOTTA
CHEESECAKE

LASAGNA

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 DISHES (RICOTTA)

LEMON RICOTTA CAKE

MANICOTTI

SPINACH RICOTTA
PASTA

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 DISHES (NEUFCHATE)

NEUFCHATEL CHEESECAKE
WITH BLUEBERRY SAUCE

AVOCADO RANCH DIP

AVACADO GRILL CHEESE

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 DISHES (MASCARPONE)

TOMATO MASCARPONE
SAUCE

FRUIT TART

MUSHROOM AND MASCARPONE

RAVIOLI IN CREAMY TOMATO
SAUCE

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 DISHES (MASCARPONE)

MASCARPONE CHEESECAKE

LEMON MASCARPONE
CREAM

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 CONCLUSION
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.

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 REFLECTION 2

Doing this project help me with my summary and research skills

this project was given to me as a revision assignment. I prepared for
this project by read about cheese to get a better feel on the topic. I
really enjoyed being creative with my project. This project helped me
use a lot of finding the main idea skills and summarizing large
passages. From doing this project I learned the importance of starting
your work on time. For any other project I get in the future I learned
to research the topic first and pull ideas before starting the
assignment.

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 GLOSSARY

1) Rennet - Rennet is used to separate milk into solid curds (for

cheesemaking) and liquid whey, and so it or a substitute is used
in the production of most cheeses.

2) Whey - is the liquid remaining after milk has been curdled and
strained.

3) Pasteurized - is a process in which packaged and non-packaged

foods are treated with mild heat, usually to less than 100 °C, to
eliminate pathogens and extend shelf life.

4) Pathogens - an organism causing disease to its host.

5) Chymosin - also known as rennin, is an enzyme found in cells

in the stomach of some animals. Its role in digestion is to curdle
or coagulate milk in the stomach.

6) Casein - the chief protein in milk and the essential ingredient of

cheese.

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