1. Cheese
© PDST Home Economics

2. Making Cheese
 Bacteria added to milk.
Sugar changes to lactic acid, gives flavour.
 Milk warmed, rennet (enzyme) added.
 Milk changes to curds and whey.
 Curds drained, chopped, salted, whey removed.
 Curds pressed into moulds, the harder it is pressed the
harder the cheese.
 The blocks of cheese are left to mature.
 Packaged and labelled.

4. Average Composition
 Protein 27%
 Fat 33%
 Carbohydrate 0%
 Vitamins 1% A B
 Minerals 4% Calcium
 Water 35%

5. Nutritive value (Food value)
 Protein, high %, HBV, for growth and repair of cells
 Fat, high %, saturated, for energy, low fat cheese has
half the fat.
 Carbohydrate, none, serve with carbs like bread
 Minerals, calcium for bones and teeth
 Vitamin A (eyes, skin, membranes, growth), B (nerves,
energy).
 Water, depends on whether the cheese is hard semi-
soft or soft

6. Value in the diet
 Important for growth – calcium, protein, Vit A.
 Lots of varieties.
 Versatile – many uses.
 Easily packed – lunches, picnics.
 Cheap, no waste.
 Very little preparation.
 High in fat and cholesterol avoided by people
overweight and with heart disease.
 Hard to digest because high in fat,
invalids, elderly may have to avoid it

7. Classification of cheeses
Soft Semi - hard Hard Processed
Cottage
Cream
Brie
Camembert
Edam
Gouda
Stilton
Cheddar
Parmesan
Cheshire
Gruyere
Cheese spreads
Triangles
Slices
Foil wrapped

8. Soft Cheese

9. Semi-soft/semi-hard cheese

10. Hard
Cheeses

11. Uses of Cheese
 Healthy snack.
 Sandwiches.
 Salads.
 Part of main dish, Quiche, Pizza, lasagne.
 Cheese sauce.
 Garnishing: soup, spaghetti, ‘au gratin’ dishes.
 Final course.

13. Storing cheese
 Check date stamp.
 Wrap or put in plastic box.
 Refrigerate.
 Remove from fridge 1 hour
before eating.
 Grate hard cheese into jar
and use for melting.

14. Effects of
cooking on cheese
 Fat melts.
 Protein coagulates and
then hardens and
becomes harder to
digest.
 Turns brown.
 Bacteria destroyed.
 Vit B lost.
 To make cheese easier
to digest: grate it, add
mustard, cook as little
as possible.

15. To include more dairy products
in the diet
 Drink milk based drinks instead of fizzy drinks.
 Add yoghurt to fruit smoothies.
 Use cheese and yoghurt and fromage frais for snacks.
 Serve dishes au gratin eg. Potatoes.
 Add grated cheese to salads.