Cheese

CHEESE

Cheese may be defined as the fresh or matured product made by coagulating any or a combination of any of the following substances, namely milk, cream, skimmed milk, partly skimmed milk, concentrated milk, reconstituted dried milk, and buttermilk and then partially draining the whey resulting from any such coagulation. This definition may not be suitable for whey cheese. Cheese may be named depending on: 

1. The Region: Most of the famous varieties have been taken from the region or the country where the production of a particular type of cheese established a name for itself eg. England Leicester Wenleydale, Switzerland: Emmenthal. 

2. Town within a cheese making region : Eg: England: Cheddar, France : Camembert, Roquefort. 

3. The Type of Milk: When varieties of cheese are made from whey will be used on the labeling and description of the cheese so as to make it distinctive to the customer. Also when using the milk of goats or sheep for making cheese the name will often include wording to identify the cheese as containing a particular milk. Eg: `Zieger’ In Germany indicates cheese made from goat’s milk. `Quark’ In Germany indicates cheese made from skimmed cow’s milk. `Pecorino’ In Italy indicates cheese made from sheep’s milk. 

4. Type of cheese: There are many varieties of cheese which are internally blue-mould and are similar in many ways: England Blue Stilton. Dorset blue. Appearance: A few varieties have a characteristic external appearance which is incorporated in its name eg. France Tome au Raisin. 

5. Addition of flavoring: Herbs, Vegetables and spices are added to cheese in some countries and then incorporated in its name of the cheese, eg: England Derby Sage etc. Germany Til seed (Caraway Seeds). Trade Names: Popular by the firms trade name eg: Italy `Bel Paese’ 

CLASSIFICATION OF CHEESE 

1. According to the Origin of the country. 

                    Eg: France French Roquefort, Swiss Emmenthal, England English cheddar.

2. The Method of Manufacturing: 

           Hard 

                             Cheddar                   England
                             Leicester                       Do
                            Gruyere                     France
                             Parmesan                  Italy

         Semi-hard 

                            White Stilton             England
                             Saint Paulin              France
                             Edam                        Germany
                             Gouda                           Do

         Soft 

                              York                           England
                              Cream                             Do                                                                                                                       Bondon                      France                                                                                                                     Gervais                          Do

Blue Veined Internal Mould 

                              Blue Stilton                England
                              Roquefort                   France
                             Gorgonzola                  Italy

                     External Mould 

                              Somerset Blue             England
                              Brie                              France
                              Camembert                      Do

STEPS INVOLVED IN CHEESE MAKING CURD FORMATION: 

This is brought about by the addition of the rennin which catalyses changes in the protein content of the milk, causing coagulation of the curd. Suitable culture of micro organisms may also be added at this stage these brings about ripening or souring of the milk. This mixture may be held a varying temperature: during what is called the setting period. 

i. 20 – 26° C (70 – 80° F) soft cheese. 

ii. 30 – 32 ° C (86 – 90° F) hard cheese 

The setting temperature, the quantity of rennin added and the amount of acid produced by the micro organism largely govern the rate at which the curd and whey separates, and also affect the texture of the curd. 

CUTTING THE CURD: 

This process allows further separation from the whey the finer the curd is cut the greater is the whey separation retention of excess whey can permit excess acidity to form in the curd resulting in defective flavor in the ripened cheese. 

COOKING OF CURD: This again helps in the removing of whey. The curd begin to compact and become elastic rather than crumbly. During the heating the lactic acid producing bacteria increases. The higher the temperature the more firm the cheese becomes. 

SEPARATING THE CURD: All excess whey is removed finally from the curd. 

CURD PILING: The curd is cut into blocks and piled up this allows the curd to form a solid mass and further development of the starter culture. The curd begins to develop characteristic properties of texture and flavor. 

MILLING AND SALTING: The row dry curd is milled into small fragments and salt is added (brine solution) Salting influences many factors Flavor, moisture content texture, it checks lactic acid formation by inhibiting acid producing organism and at the same time permits the development of specific ripening micro organism. 

PRESSING THE CURD: This gives the cheese its characteristic shape and texture. 

SPECIAL CHARACTERISTIC SHAPE AND TEXTURE: A particular treatment may be necessary to produce a particular variety of cheese (Swiss cheese are often characterized by bacterial cultures some cheeses have mould cultures smeared over their surfaces e.g. surfaced ripened types likes limburger) 

MATURING: During this stage the immature or “GREEN” cheese develops the characteristic texture and flavor of its variety. As has been previously discussed the main constituents of cheese are protein, fats and lactose, and these are converted into simpler products by the action of the enzyme of the cheese ‘s characteristic micro organism. Protein Amino acids Fat Fatty acids Lactose Lactic acids Many other by product such as alcohol, aldehydes, ammonia and sulphur compounds are also formed in relatively small quantities. All these helps in improving the flavor and texture of the cheese.

SOME GENERAL NOTES ON CHEESE MANUFACTURING: 

 i) The percentage of fat in the milk has an effect on the quality of the these produced. A low percentage of fat will produce hard cheese and high percentage will produce soft cheese. 

 ii) The moisture content is also a major factor affecting the quality of the these. The lower the moisture content in the curd the firmer the cheese, milder the flavor and longer its keeping properties.  The more moisture left in the curd the more active will be the micro organisms and enzyme action, and the faster the ripening period resulting in a short storage life. 

 iii) The more open the texture the cheese the greater will be the chance for internal moulds to develop. This can be helped further by little or no pressure being applied to the curd when moulding the cheese. 

 iv) The percentage of salt present will also affect the end product. Salt when added will help to bring out the flavor of the cheese and help to preserve. Cheese made without salt has short shelf life.The method of salting is particular to the type of cheese being made IT is added in one of the three ways to the milled cheese Cheddar, by dry salting Roquefort, by placing in the brine solution Edam, Gouda. 

USES: 

Served as cheese course for lunch and dinner To add to basic sauces Served as an accompaniment to soups and farinaceous dishes Minestrone spaghetti bolognaise Used for gratination To serve on toast welsh rarebit. 

STORAGE OF CHEESE: 

 Cheese should be eaten fresh and in their prime time. Cheese should be wrapped in clean polythene bags to prevent it from drying and then store at 5 - 10° C (40 - 50° F). Before service the cheese is to be removed from the bag and brought to room temperature. Soft cheese to be stored properly because their over ripen faster. The blue cheese to be store at 4° C (38° F) and relative humidity of 80%.