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    Cheese Cookery

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    Jevaughnny Green

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    Cheese Cookery

    Uploaded by

    Jevaughnny Green
    3 views26 pages

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    Download as pptx, pdf, or txt
    3 views26 pages

    Cheese Cookery

    Uploaded by

    Jevaughnny Green

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
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    Cheese Cookery

    Prepared by: Sophia Bonnitto


    Class: Grade 10
    Cheese
    Cheese making is a convenient
    way of using up large quantities
    of milk. Cheese is a concentrated
    form of food. There are about
    four hundred kinds of known
    cheese and they vary in food
    value as well as in flavour and
    appearance.
    It is therefore easy to
    say that cheese is a
    food made from the
    pressed curds of milk,
    it is firm and elastic or
    soft and semi-liquid in
    texture .
    Manufacturing Cheese

    1. Start with milk in a stainless steel 3. Add a starter – a special bacteria


    container. Pasteurize and allow milk to or lactic acid to the warm milk.
    cool.

    2. Cover milk to keep the warmth 4. The acidity from the lactic acid
    in. Allow milk to reach 90 degrees. will sour the milk and allow the milk
    to ripen.
    7. The milk will clot into a
    solid curd.
    5. The next step is to add the
    enzyme rennet.

    8. Cut the solid curd into ½ inch


    6. Add rennet to warm milk. cubes with a special knife to
    release the whey.
    11. Stir the curds every 10 minutes
    9. Mix to break apart the cubes. or so to make sure don’t mat
    together.

    10. Scald the curd to 37 degrees for 12. Drain the curds from the whey
    40 – 45 minutes, stirring using a cheesecloth.
    occasionally to help expel the
    whey.
    13. Curds that are drained
    15. After draining, the curds will
    lump together.

    16. The curd is then cut into small


    14. Tie in cheese cloth and let it
    pieces and salt is added for flavor and
    continue to drain.
    to preserve the cheese.
    17. The salted curds are packed into 19. It is then sprayed with hot water
    metal moulds. to form a rind on the cheese for
    protection.

    18. The cylindrical moulds are lined Rind formed on cheese


    with cheese cloth and pressure is
    applied for 24 hours.
    21. The cheese is then 22. At the end of the ripening
    packaged, date stamped period, the cheese is graded
    and left for about four according to its flavour,
    months during which the texture, appearance and colour.
    characteristic flavour,
    smell and texture of the
    cheese is developed.
    Nutritive Value of
    ItCheese
    takes about 1 litre of milk to produce 100g
    of cheese.
    Cheese consists of
     Protein (30%)- this is of H.B.V. (Casein)
     Fat(30%) – there is a high concentration of
    fat in cheese
     Mineral – calcium
     Vitamins – cheese is rich in Vitamin A and B2
     Water (30%)
    Cheese contains no carbohydrate.
    Even though cheese is made from milk
    which contains lactose – during the
    process of cheese manufacturing the
    lactose is converted to lactic acid
    when the rennet is added.
    It is therefore recommended that
    cheese be eaten with starchy foods
    such as breads, buns, crackers,
    macaroni or potatoes.
    Reasons Why Cheese
    is Difficult to Digest
     Cheese is highly concentrated, and
    has a high proportion of fat.
     Thefat forms a water proof coating
    over the protein which delays their
    digestion in the stomach
     Not chewing properly
     Incorrect
    cooking methods –
    overcooking causes the cheese to
    become tough and stringy.
    How to Make Cheese Easier to
    Digest
     Eatcheese with some form of
    carbohydrates

     Shred, grate or cut cheese into small


    pieces

     Chew cheese properly

     Usecorrect preparation methods for


    cheese – do not over cook cheese. This will
    harden the protein (casein) making it hard
    STORAGE
     Keep cheese wrapped in waxed paper.
     Cheese should not be place near strong
    smelling food
     Freezingwill preserve the cheese but
    change the texture.
     Ifmoulds forms on cheese pare them
    off deeply and use the remaining
    amount.
     Store in a cool place - refrigerator
    Soft Cheese
    These are cheese that contains a large
    percentage of water eg. Cream Cheese,
    Brie, Cottage and Ricotta
    Semi Soft Cheese

    These cheese contains less water than


    soft cheese and have a better keeping
    quality than soft cheese.
    Example: Blue, Stilton, Gouda and Gorgonzola

    Gouda

    Blue Gorgonzol
    a

    Stilton
    Semi Hard Cheese
    These cheese have less moisture.
    The keeping quality is very good.
    Examples: Cheddar, Cheshire, Edam
    and Gruyere.

    Cheshire

    Cheddar
    Gruyere

    Edam
    Hard Cheese
    These cheese have very little moisture.
    Examples: Parmesan and Romano

    Parmesan
    Romano
    Processed Cheese
    Effects of Heat on
    Cheese
     Heatmelts the fat in cheese
    and causes the protein to
    coagulate.

     Overcooking toughens the


    protein, and causes it to be
    stringy, rubbery and hard to
    digest
    The Effects of Heat on
    Cheese
    Method of Cooking
    Cheese
     Popular of cooking cheese
    are:
     Grilling
    –cheese au gratin,
    cheese sandwiches.
     Frying – cheese aigrettes.
     Baking
    – cheese pastry
    macaroni and cheese.
     Bake quickly in a hot oven.
    Uses of Cheese in Cookery

    As a main dish
     For dips and spreads
     As accompaniments to pies or fruit
     To flavour sauces
     For cheese pastry
     After-meals savoury
     As a snack
     As garnish for soup
     For packed meals
    Activity
    1. State the reason for eating cheese with
    carbohydrate foods.

    2. Name six (6) carbohydrate foods that are


    eaten with cheese

    3. Suggest eight (8) dishes that may be


    prepared in a practical using cheese as
    the main ingredient.
    Class Activity

     Answer the following questions


     Define cheese.
     List the nutrients found in cheese.
     What happen to cheese when it is
    heated
     How can cheese be used in food
    preparation.
     Why is cheese difficult to digest.
     How should cheese be stored.
    Questions on Cheese
     Why is cheese sometimes difficult to
    digest?
     Explain why there is no carbohydrate in
    cheese.
     Give at least two reasons why we eat or
    cook cheese with starchy food.
     Write a breakfast menu for a small child
    using cheese as the protein.
     Prepare a two course lunch for a young girl
    using cheese as a dessert.

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