Say Cheese !!!!!

Objectives
• Understand the process of manufacture of
cheese.

• Based on method of process, classify cheeses

into various categories based on its origin and
type.

• To learn and apply the service of cheese.

Who found the cheese anyway?
It was a happy accident

• According to legend, cheese was "discovered"

4,000 years ago when an Arabian merchant
journeyed across the desert, carrying a supply of
milk in a pouch.

• The lining of the pouch, combined with the heat of

the sun, caused the milk to separate into curd and
whey. That night he drank the whey and chewed
on the cheese, and thus, the cheese was born.
 CHEESE SPREADS
• The art of cheese making travelled from Asia to
Europe and flourished.

• Cheese making quickly grew in the New World

but remained a local farm industry until 1851.

• In that landmark year, the first United States

cheese factory was built by the brilliant Jesse
Williams in Oneida County, New York.
 CHEESE SPREADS
• Ever since its inception, cheese business has
only expanded due to its popularity with the
masses all over the world.

• Today, cheese continues to be one of the most

versatile, delicious foods craved from coast to
coast and around the globe.
 TYPES OF CHEESE
• Chesses are categorised into various categories by the following:

– Country of origin

– Method of production
• Fresh Cheese
• Semi soft cheese
• Hard cheese
• Blue Cheese
• Speciality Cheese
 Method of production
• All cheeses are made from one raw material –
Milk.

• Milk is obtained from

– Cow
– Buffalo
– Goat
– Sheep
 Method of production
• Milk is the prime ingredient determining the type
of cheese.

• Milk is determined by the following factors:

– Grazing

– Season

– Soil
 The starter
• Once the milk is obtained, it needs to be separated
into solids with proteins and fats collectively
called ‘curds’ and liquid that consists mainly of
water called ‘whey’.

• This process is known as coagulation.

• In warm climate this process happens naturally

due to bacterial action on lactose converting it into
lactic acid or sour milk.
 The starter
• In cold regions – the process of coagulation is
stimulated by addition of one day old sour milk.

• This process is called as ‘starter’ or ‘starter culture’.

• This natural process of culture creates kaleidoscope

of flavours that cannot be emulated.

• This process yields a soft cheese, though not very

long lasting.
 The Rennet
• Rennet is an enzyme that is present in the
lining of stomach of all milk fed animal.

• Rennet also contributes to the texture and

flavour of the cheese.

• Rennet is stirrer into warm milk and left for a

couple of hours until it coagulates and looks
like a milk jelly.
 The Rennet

• Chesses that use Rennet as a starter are

generally hard in nature.

• The amount of moisture remaining with the

whey will determine how hard or soft the
cheese will be.
 Firm curd

• The jelly that is derived after the process of

coagulation is called ‘young curd’.

• Young curd is placed in sacks, muslin bags or

perforated containers and drained very slowly.

• The product that is derived is called as ‘firm

curd’
 Cutting

• Firm curd is cut into smaller pieces by use of

knives or chains. The size of the cut will be
dictated by the type and recipe of cheese.
 
• This process is carried out for hard cheeses.
 Stirring/ Scalding

• This process is also carried out for hard

cheeses. It expels more whey and
shrinks the curd.

• This process also speeds up the

bacterial metabolism
Salting/ Moulding & Maturing

• Firm curd is salted and the cheese is ready to be

consumed.

• Commercial cheese makers put the cheese in

moulds or casein for it to acquire certain shape.

• Some cheeses are matured for a certain number of

years, in order for them to develop certain
characteristic.
 FINISHING
• Cheese is de moulded and a rind or coating
is given to the cheese.

• This process includes coating, wrapping or

bandaging the cheese.

• The softer cheeses acquire a natural rind

while it matures.
 FINISHING/ RIPENING

• In some cases rind is dried by rubber ash,

use of grape must and wrapping it in leaves.

• Such as Gorgonzola which is coated with

plaster of Paris.

• Cheeses are ripened for a duration of a few

weeks to a year in caves before being sold.
 Snapshot of the process
Milk
Proteins, fat, lactose
Natural Souring Coagulant - Rennet

Soft Curd Thick Curd

Removal
of Whey

Salting Soft Cheese

Firm Curd
Snapshot of the process
Cutting

Stirring/ Scalding

Moulding or Vatting and Pressing

Finishing – Bandaging/ wrapping

Ripening/ Maturing
 Making a Cheese board
• Cheese boards would comprise a mix of 5-6 types
of cheese.
 
• Some of the points to be kept in mind are:
– Texture
– Colour
– Rind
– Country of origin.
 
 Accompaniments of cheese
• Traditional accompaniments of cheese are:

– Cream cracker
– Grapes
– Walnut
– Watercress
– Celery stick
Cheeses of the world
 ENGLISH CHEESES
•  Cheddar

• Stilton

• Lancashire/ Cheshire
 ITALIAN CHEESE
•  Parmesan

• Parmigiano

• Gorgonzola

• Dolce latté
 ITALIAN CHEESE
•  Mozzarella

• Bel Paese

• Mascarpone

• Ricotta
 FRENCH CHEESE

• Brie

• Camembert

• Roquefort
 FRENCH CHEESE

• Boursin

• Neufchatel

• Reblochon
 Swiss cheese

• Racelet

• Emmenthal

• Gruyere
 Holland
• Gauda

• Edam Ball
denmark

• Danablu

GREECE
• Feta
Sponsered By
• Maharanasaheb.com

Idea to promote Udaipur (India)Tourism

And Culinary