* concentrated form of milk

*milk is treated so that it curdles (thickens and separates) and changes into CURD-the solid part-made into cheese

Whey-the liquid part

ripening: <aging process to develop flavor and texture.

<Lasts anywhere from 2 weeks- 2 years whey: <liquid portion of milk left after curds settle out. <dried and added to pet foods,ice cream, and candy.

I. DIFFER IN:

*Kind of milk - cow, goat, sheep

*Amount of salt or seasonings added

*Type of bacteria or mold used in ripening/aging

*Amount(length) of ripening/aging

II. VERY HARD CHEESE: sharp flavor, dry,

usually gratedExampes- Parmesan, romano

Edam, gouda (red wax)

Cheddar, colby, monterey jack, provolone

III. HARD CHEESE: mild flavor, low moisture, firm texture

Examples-swiss-- holes

IV: SEMISOFT CHEESE: strong flavor, pungent (strong) odor

examples- brick, muenster,

blue cheese,

mozzarella

brie

IV. SOFT CHEESE: bland flavor, extremely perishable

examples: cottage cheese, ricotta cheese cream cheese

V. PROCESS CHEESE: -blend of several

cheeses -melts and

mixes easily with other

foods.

Examples: Cheese Whiz, Velveeta, Sandwich slices

PROTEIN

VITAMIN A AND D

CALCIUM

FAT- AMT. DEPENDS ON MILK USED

*To prevent cheese from becoming tough and rubbery use

-Low cooking temperatures -Short cooking time

*Stir constantly to avoid burning

*Cut in small pieces/grate when adding to other food

-Keep refrigerated

-Cover cut surfaces to keep from drying out

-On hard cheeses, cut off mold and use rest of block

-Most can be frozen

-Serve at room temperature to bring out flavor