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Cheese
© PDST Home Economics
Making Cheese
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Bacteria added to milk.
Sugar changes to lactic acid, gives flavour.
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Milk warmed, rennet (enzyme) added.
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Milk changes to curds and whey.
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Curds drained, chopped, salted, whey removed.
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Curds pressed into moulds, the harder it is pressed the
harder the cheese.
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The blocks of cheese are left to mature.
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Packaged and labelled.
Average Composition
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Protein
27%
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Fat
33%
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Carbohydrate
0%
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Vitamins
1% A B
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Minerals
4% Calcium
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Water
35%
Nutritive value (Food value)
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Protein, high %, HBV, for growth and repair of cells
Fat, high %, saturated, for energy, low fat cheese has
half the fat.
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Carbohydrate, none, serve with carbs like bread
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Minerals, calcium for bones and teeth
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Vitamin A (eyes, skin, membranes, growth), B (nerves,
energy).
Water, depends on whether the cheese is hard semisoft or soft
Value in the diet
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Important for growth – calcium, protein, Vit A.
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Lots of varieties.
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Versatile – many uses.
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Easily packed – lunches, picnics.
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Cheap, no waste.
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Very little preparation.
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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
Classification of cheeses
Soft
Cottage
Cream
Brie
Camembert
Semi - hard
Edam
Gouda
Stilton
Hard
Processed
Cheddar
Cheese spreads
Parmesan
Triangles
Cheshire
Slices
Gruyere
Foil wrapped
Soft Cheese
Semi-soft/semi-hard cheese
Hard
Cheeses
Uses of Cheese

Healthy snack.
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Sandwiches.
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Salads.
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Part of main dish, Quiche, Pizza, lasagne.
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Cheese sauce.
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Garnishing: soup, spaghetti, ‘au gratin’ dishes.
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Final course.
Storing cheese
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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.
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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.
Effects of
cooking on cheese
To include more dairy products
in the diet

Drink milk based drinks instead of fizzy drinks.
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Add yoghurt to fruit smoothies.
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Use cheese and yoghurt and fromage frais for snacks.
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Serve dishes au gratin eg. Potatoes.
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Add grated cheese to salads.