Intro to Cheese Unit Aug2012

On a sheet of paper, answer the following
questions:
 What types of cheeses have you eaten before?
 What kind is your favorite?
 List 5 dishes that cheese plays an

important roll.

 Student will be able to:
Identify terms related to cheese
production and tasting.
Describe characteristics of several
different cheeses.
List the origin and characteristics of
cheeses.

 http://www.5min.com/Video/How-to-Make-Homemade-

 Grating cheese will encourage
melting without overheating.

 Overheating results in separation of
the fat and the development of a
tough, rubbery texture

 Cheese Definition: Concentrated
dairy food fresh or matured
obtained by draining whey after
coagulation of casein.
 Classification:
Amount of Moisture: Soft, semi-
hard or hard
Length of Ripening: unripened,
mold ripened, or bacteria ripened
 http://www.dairyaustralia.com.au/Dairy-food-and-recipes/Dairy-Products/Cheese/Typ

 Ripening Definition: changes in physical and
chemical properties; affecting flavor, texture
and cooking quality.

 Go to stores that specialize (larger variety,
freshest cheese, knowledgeable staff)
 Look for
 Dates
 Freshness
 Tightly sealed and undamaged package
 Ask for tastes

 Unopened store in fridge (34°F-38°F)
 Opened, wrap tightly to prevent air exposure
 Fresh cheese (cottage/cream cheeses)
tightly sealed, cold and used with 2 weeks
 Semisoft, firm and hard cheeses stay fresh
for 4-8 weeks
 Shredded lose moisture, use within a few
days

1. Skim through the descriptive
terms listed.
2. Choose three terms that could
possibly be used to describe
cheese.
3. Choose two terms that would
never be used to describe cheese.
4. Be prepared to share your
responses!

 Provolone  Soft Fresh Cheeses
 Gorgonzola  Semi-hard Cheese
 Goat Cheese  Blue Veined Cheeses
 Havarti  Semi Soft Cheeses
 Swiss  Italian Cheeses
 Parmesan  Hard Cheese

Cheese Variety

 ColbyFirm/RipenedUSMild
 GorgonzolaBlue-viened/mold
ripenedItalyPiquant/spicy
 HavartiSoft/RipenedDenmarkbu
ttery
 FetaSoft/UnripenedGreecesalty
 BrickSoft/RipenedUSmild/sweet
 Monterey
JackFirm/UnripenedUSMild
 BlueBlue-veined/mold
ripenedFrancePiquant/spicy

 GoudaFirm/ripenedHollandmild/nutlike
 RicottaSoft/unripenedItalybland/semiswe
et
 AsiagoFirm/RipenedItalypiquant/sharp
 NeufchatelSoft/UnripenedFrance—mild
 EdamFirm/RipenedHollandmild/salty
 RomanoFirm/RipenedItalysharp/piquant
 CamembertSoft/RipenedFrancemild/pung
ent
 MozzarellaFirm/UnripenedItalymild/delica
te
 MuensterSoft/RipenedGermanymild

 ProvoloneFirm/RipenedItalyBland to
sharp
 ParmesanFirm/RipenedItalySharp/piqua
nt
 GruyereFirm/RipenedSwitzerlandmild/s
weet
 BrieSoft/RipenedFrancemild to pungent

You are being sent to the grocery store to pick-
up cheese for sandwiches, write a one-
minute summary on which you will select
and why.
Be prepared to share!

Intro to Cheese Unit Aug2012

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