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History Of CheeseHistory Of Cheese
Around 4000 years ago people have started to breed animals and process their milk
Storing milk will be resulting the milk being
turned to curd and whey
That's when the cheese was born
Cheese DefinitionCheese Definition
Cheese is a fresh or ripened product made from coagulated milk of animals (cow, buffalo, sheep, goat, camels, horse)
Cheese ClassificationCheese Classification
TextureVery soft, soft, semi
soft, crumbly
FlavorCreamy, mild, strong
Country of OriginFrench, Italian, Local,
Swiss, French, etc
MilkAnimal product from,
vegetarian or non vegetarian
Color Yellow, dark yellow,
bone coloredAging
Young, mature, fresh matured, etc
Rind Color of the rind (black
wax, brown wax)
Most Common Most Common ClassificationClassification
FlavorCreamy, mild, strong
TextureVery soft, soft, semi soft, crumbly
Country of OriginFrench, Italian, Local, Swiss, French, etc
Basic processes in Basic processes in Cheese makingCheese making
1. Curdling or coagulation of the
milk
2. Shaping of the curds (de-molding
and draining)
3. Salting, washing and seeding
4. Maturing
Step 1: Curdling or Step 1: Curdling or coagulation of the milk coagulation of the milk
Coagulating from liquid into curd
Temp between 20˚C – 40˚C 30 minutes – 36 hours
Step 2: Shaping of the Step 2: Shaping of the curd (result from step 1)curd (result from step 1)
Put into container, to separate curd and the whey
Whey (liquid)
Soft cheese
Semi hard cheese
Hard cheese
Step 3: salting, washing Step 3: salting, washing and seedingand seeding
Salt for: speeds up the drying process heightens the cheese's flavor, helps the rind to form
slows down the proliferation of micro-organisms
Cheese schemeCheese scheme
rind
Rind peeled off
Step 3: salting, washing Step 3: salting, washing and seedingand seeding
WashingRind cheeses are brushed or washed with salt to prevent the formation of mould and keeping the rind soft
Some cheese are washed with wine / beer
Step 3: salting, washing Step 3: salting, washing and seedingand seeding
Seeding:To make the rind softer
finally creates blue-green color on blue cheese
Step 4: MaturingStep 4: Maturing
Stored inside drying room to speed up the maturation
Exchange process carbon dioxide & ammonia in the cheese with oxygen in the cellar room
Temperature 40˚F – 40˚F
Vegetarian CheeseVegetarian Cheese
is cheese that is not curdled with animal rennet (enzyme that exists naturally in animal)
curdled with plants, fungi, or bacteria
Curdling or coagulation Curdling or coagulation of the milk of the milk
acid coagulation Adding acid
substance (lemon or vinegar) to the milk
rennet coagulationadding the rennet to
the heated milkRennet vegetarian
and non vegetarian
Rennet vegetarian: result in Vegetarian Cheese
Cheese category Cheese category (according to texture)(according to texture)
1. Hard2. Semi Soft3. Soft (or
cream)4. Blue Cheese
Hard CheeseHard Cheese
Cheddar cheeseoriginated from an
English village called Cheddar.
cow’s milkThis type of cheese is
one of the most popular cheeses and varies in taste
It can be of a mild taste to a sharper taste
Hard CheeseHard Cheese
Edam (Holland)pale yellow colorglobal shaped and has a yellow or red rind
Hard CheeseHard Cheese
Gouda (Holland)paler yellow than Edam
flat cheese with rounded edges
soft textureyellow or red rind
Hard CheeseHard Cheese
Emmentaler (Switzerland)Pale yellowCavities all over
Hard CheeseHard Cheese
Parmesan (Italy)dry cheese pinpricks all over
used for cooking purposes
Semi Soft CheeseSemi Soft Cheese
Mozzarella (Italy)is a generic term for
Italian cheese made using spinning and
then cuttingmade from domesticated
water buffalo milkWidely used in food
service industry
Semi Soft CheeseSemi Soft CheeseCottage Cheese (French, Australia)mild flavor. It is drained, but not pressed, so
some whey remains and the individual curds remain loose
Not aged
Soft (or cream) Soft (or cream) CheeseCheese
Camembert (French)made from cow's milk
small flat round yellow
very thin rind
Mascarpone (Italy)Made of milk enriched with cream
The fat content of mascarpone cheese is extremely high
Soft (or cream) Soft (or cream) CheeseCheese
Blue CheeseBlue Cheese
Stilton (England)Brown-grey color It is a close texture
Gorgonzola (Italy)White crud & blue veins
soft semi-solid textures
Serving CheeseServing Cheese
On a cheese board with cheese knife
Garnished with dry nuts, grapes, dates, crackers, honey
Depends on establishment
Pairing cheese with Pairing cheese with BeverageBeverage
mild cheeses - light white wines
sharp cheeses - strong wines and beers
Sweet cheeses - fruity wines and light fruity beers
mature cheeses - robust red wines and dark beers (stout)
Have a pleasant day !P+C setiawan_heru 03052012Compiled from multiple sources