FROMAGE

(CHEESE)The word cheese comes from Latin

caseus"to ferment, become sour".

Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep.

About the CHEESE

Cheese can mainly be classified in four ways: 1. Hard cheese- parmesan, derby 2. Semi hard cheese- cheddar, edam 3. Soft/ cream cheese- brie, feta 4. Blue veined cheese- gorgonzola, stilton

Note-Accompaniment: brown bread, cream cracker biscuit, celery sticks, water cress, radish etc.

Classification of CHEESE

Swiss 37.1 26.9 27.8 5.4Feta 55.2 14.2 21.3 4.1Cheddar 36.8 24.9 33.1 1.3Mozarella 50 22.2 22.4 2.2Cottage 80 11.1 4.3 3.4

Nutrient value

MacroNutrients (grams) of common cheeses per 100gm

Cheese Water Protein Fat Carbs

Beal pease cheese or brick

cheese

Brie cheese or cheddar

cheese

Edam or feta cheese

Glusestor or gouda

cheese

Roquefort or stilton

cheese

Limburger or parmesan

cheese

Characterstics of

cheese

Thank you.