Cheese | types of cheese| service, cover, accompaniment

Cheese - types of cheese 

Cheese is a solid derivative of milk. It is produced by coagulating the protein (CAESIN) in milk in order that it forms curds - usually by adding RENNET (outer agent using for seperate the milk protein) - and draining off the liquid (WHEY). Cheese then undergoes a ripening process, during which it changes in taste, texture and appearance and every variety takes on
its own particular characteristics. Some cheeses develop veining during ripening, while other form holes or 'EYES'. Veining is caused by a bacteria within the cheese, which can occur naturally, or may be introduced. All cheeses develop a rind or crust of some sort, or are given one artificially like red wax rind of EDAM. Some cheeses, such as BRIE & CAMEMBERT, develop a mould on the surface surface which produces enzymes which help
ripen the cheese from outside towards the center.
Most cheese is formed from 'EWES' milk with alittle amount made up of 'COWS' or
`GOATS' milk. The type of milk and the different techniques used to seperate the curds and whey and ripen the cheese end in the various differing types of cheese. Climate, vegetation and seasonal changes also can influence the finished cheese, which suggests that some varieties can only be produced during a certain area and can't br produced in large quantities or under factory conditions. CHEDDAR, however lends itself well to factory techniques.
Although CAESIN makes up 78% of the milk protein, there are other proteins present
in smaller quantities, but they are soluble and are drained out with the WHEY. The whey may be then processed to curdle the remaining protein and wont to make low fat cheese like RICOTTA - a moist, unsalted Italian cheese.
Cheese are different by flavour and its categorized according to it's texture. They differ from each other for a number of reasons, mainly arising through variations in the making process. Differences occur in the rind and how it is formed, in the paste and in the cooking process, relating here to both time and temperature. Also cheeses vary because the milk used comes from such different animals as cows, sheep and goats.

Types of Cheese

1. Hard & semi-hard cheese :-

 A semi-hard cheese is made of by removing whey from curd as much as possible, before moulding and ripening and its often done by mechanical pressing . Hard cheeses undergo an one more extra process which involves heating the curd in order that it
shrinks and hardens, making it possible to remove even more of the whey from curd. These cheeses are left to mature for much longer than the softer cheeses. Semi hard cheeses include Cheddar and Edam, while the foremost familiar hard cheeses are Parmesan and Pecorino.

2. Soft & fresh Cheese:-

 a real soft cheese is formed by coagulating unpasteurised milk with rennet. The addition of a starter just before rennet is added make sure a clean acid flavour. The majority of soft cheeses, like Camembert, are foreign in origin.
Today many soft cheeses are made from
skimmed milk, which means they are lower in calories & fat. Varieties of soft cheese are
defined and labelled according to the amount of milk fat and water they contain. Skimmed milk soft cheese must by law contain but 2% milk fat and less than 80% water.
They are usually lower in calories, soft & smooth with a bland/slightly acid taste.
Example include Fromage Frais.
Those labelled as low fat soft cheese have
upto 80% water and
2-10 percent milk fat. Textures can varies from smooth and yogurt - like lumpy
textured cottage cheese.
Medium fat soft cheese must contain 70% water and 10% - 20%
milk fat. It's white with a smooth but slightly granular-texture & lightly acid flavour.
Full fat soft cheeses are often called creamy and are usually confused with the higher fat cream cheeses. Full fat means they must contain 60% water and at least 20% milk fat.
The higher fat cheeses are usually known as double cream cheese. One example is Caboc.

3. Acid Curd Cheese:-

 This cheese is usually classed as a soft cheese, but
is fundamentally different. The curdling is the action of lactic acid upon the caesin. Acid curdling is totally different action from rennet coagulation and by yields of
high acidity, quick drainage properties & somewhat granular texture. The cheese has a clean, acid flavour, and a rather granular soft, spreadable flavour. It has a short shelflife & must be eaten in a fresh state.
Cottage cheese is an Acid Curd Cheese, but is formed from pasteurized, skimmed milk. The curd is cut into small cubes & slowly heated to develop the right body and texture. The whey is drained off, & the curd washed several times & cooled. The washing of curd produces the familiar lumpy appearance of cottage-chesse.

4. Low Fat Cheese:-

This cheeses, like Cheddar and Cheshire, have been produced in response to the needs of people who want to reduce the amount of fat in their diet. They are made in similar thanks to traditional hard cheeses but with half their fat
content and a consequent reduction in calories. Low Fat Cheeses tend to be mild flavoured.
 if needs a stronger flavour chesses then add a pinch of mustard or keep the cheese within the refrigerator for 2 - 3 weeks to allow the flavour to mature and develop.

5.Cream-Cheese:-

It are often classified as a soft-cheese. Its manufacture is very similar to that described above, but is formed from cream rather milk. A typical cream cheese
is a soft bodied unripened cheese with an upscale , full and mildly acid flavour. It has a rather granular texture, buttery consistency and a high content of milk fat which provides it a creamy appearance. It is usually moulded into small cylindrical, square, rectangular or round shapes of varying sizes. There are Two recognized types of cheese - Single & Double Cream Cheese.
Single cream cheese is formed from light cream with an optimum fat content of 20 - 25%. About 1.2 ltrs. of this cream will yield about 6 cheese weighing 100 - 125gms. each. Carefully prepared it'll keep for 1 week during a refrigerator,
after which it chances quickly both in flavour and appearance.
Double cream cheese is produced from cream containing about 50 - 55% butter fat. Usually 1.2 ltrs. of this cream shall be yield 8 double-cream cheeses weighing 100 - 125 grams each. This cheese dose not stored long as single cream cheese do.

6. Processed Cheese:-

this is often made by combining cheese with variety of other ingredients, such as flavourings and cream, and melting it down. A processed cheese contains a minimum of 50% dry matter and 40% fat. A cheese spread contains less dry matter.
Processed cheese are generally sold in portions, wrapped in foil, shaped in triangles cubes and very thin slices. They can be used to make sandwiches, in hamburgers or in appetizers.

Name & Types of cheese according to texture :

1.Fresh Cheese:-

• Cottage: unripened low-fat, skimmed milk cheese with a granular curd. Originated in the USA and now has many variations
  
• Cream: almost like cottage cheese but is formed with full milk. There are a number of different varieties available, some made from non-cow milks
  
• Mozzarella: Italian cheese made now from cow’s milk but originally from buffalo milk
  
• Quark: it is continental-version of cottage cheese,And sharper and more acidic than the American versions. Mainly German and Austrian varieties available
  
• Ricotta: Italian cheese made from the whey of cow’s milk. A number of other Italian varieties are available made from sheep’s milk
  

2.Soft Cheese:-

• Bel Paese: this light and creamy Italian made has a name which means ‘beautiful 1 country’ and was first produced in 1929
  
• Brie: Famous french made since the 18th century. Other countries now make this Types of cheese, distinguishing it by the country’s name, eg German brie
  
• Camembert: famous French made which is stronger and can be more pungent than
  
• Feta:- Greek cheeses made from both goat’s and sheep’s milk
  
• Munster: French Vosges cheeses similar to Camembert in shape but with an orange red rind. American, German and Swiss versions are also available
  

Semi-Hard Cheeses:-

• Cheddar: classic British cheeses now made all over the world and referred to as, for example, Scottish cheddar, Canadian cheddar
  
• Cheshire: popular types of cheese, slightly salty, crumbly, available as either red or white. It was originally made during the 12th century in Cheshire but is now made all over Britain.
  
• Derby: English Derbyshire cheese(types of cheese) now more usually known by the sage-flavoured types, Sage Derby
  
• Edam: similar to, but harder than, Gouda, this Dutch made has a fairly bland, buttery taste and a yellow or red wax coated rind. It is sometimes flavoured with cumin
  
• Emmenthal:- the name of this Swiss cheese comes from the name of Emme Valley. It is similar to Gruyere, although it is softer and slightly less tasty
  
• Gloucester/Double Gloucester: full-cream, classic English, originally made only from the milk of Gloucestershire cows
  
• Gouda: it is very popular types of cheese, buttery in textured, soft and mild in flavoured come in Dutch cheese with a yellow or red rind
  
• Gruyere:- mainly known as a Swiss cheese but both the French and Swiss varieties can legally be called by this name. It has small pea-size holes and a smooth relatively hard in texture. The French types of cheese may have larger holes.
  
• Leicester :- mild flavoured and orange coloured made in England
  

Hard Chese:-

• Parmesan: classic Italian hard cheese, more correctly called Parmigiano Reggiano, and predominantly known as the grated cheeses used in and for sprinkling over Italian dishes
  
• SPecorino: hard, sheep’s milk, grating or table cheeses from southern Italy. Also available with added peppercorns as Pecorino Pepato from Sicily
  
• Provolone: smoked cheese made in America, Australia and Italy. Now made from cow’s milk but originally from buffalo milk. Younger versions are softer and milder than the longer kept varieties
  
• Sapago:Swiss cheese, green in coloured with an aroma of dried clover. It is a hard types of cheese from Switzerland.
  
• Grana Padano:- It is a grainy texured from Italy made with cow milk.
  

Blue Cheese:-

• Bavarian Blue: rich, high-fat and sourish made in Germany
  
• Blue Shropshire: similar to Blue Cheshire but made in Scotland
  
• Danish Blue: one of the most well-known of the blue cheeses. Softish and mild flavoured, it had been one among the primary European blue cheeses to achieve popularity in Britain
  
• Gorgonzola: softish, sharp flavoured, classic Italian cheeses with greenish veining, which is developed with the addition of mould culture
  
• Roquefort: classic, sheep’s milk cheeses from the southern Massif Central in France. The maturing takes place in caves which provide a unique humid environment which contributes to the development of the veining
  
• Stilton: famous and classic English cheeses made up of cow’s milk; so called because it had been noted as being sold within the Bell Inn at Stilton by travellers stopping there. According to legend it was first made by a Mrs Paulet of Melton Mowbray. Traditionally served by the spoonful but nowadays usually (and perhaps preferably) portioned. The pouring of port on to the top of a whole Stilton, once the top rind had been removed, was also popular but this practice is also on the decline.
  

Storing of cheese 

Always Store cheese in china dish which will be covered and ventilated or during a bowl with a plate on top, or wrap in foil and store within the refrigerator. Keep it within the door, dairy compartment or bottom of the refrigerator in order that it doesn't get too cold. Leave cheese at room temperature, still in its paper or other wrappings to stop drying out, for about half-hour before serving.
If you would like cheese to become hard and dry for grating, leave it exposed to the air in a very cool, dry place for a few of days, turning it from time to time. cheese are often stored in a polythene bag within the refrigerator for several weeks.
Cheese are often frozen, though some varieties freeze better than others, specially the higher fat varieties. Once thawed, all cheese should be eaten as soon as possible because it deteriorates quickly.

Cover, Accompaniments, Service:-

The course is generally offered towards the end of a meal as an alternate to the sweet course. the cover to be laid is as follows:

• Side plate
• Side knife
• Sometimes sweet fork (sweet)

In the service of this course the cover should be laid first then the accompaniments set on the table as follows:

• Cruet (salt, pepper, and mustard). 
• Butter in butter dish placed on doily on underplate with butter knife. 
• Celery served in celery glass part full of crushed ice, on an under plate. 
• Radishes, when in season, placed in glass bowl on underplate with teaspoon. 
• Castor sugar from cream cheeses. 
• Assorted cheese biscuits (sweet digestive, cream-crackers, Ryvita, water biscuits, etc). 

The cheeseboard or trolley are going to be presented to the customer containing a varied selection of cheeses in ripe condition along with sufficient cheese knives for cutting and portioning the various types of cheese. Recognition by waiter of all cheeses on the cheeseboard is of utmost importance.

Types of Cheese according to country

🇦🇨British Cheese

1. Cheddar -

It is the very most popular and famous English cheese now initiated and produced in many
other countries. it's a hard cheese with a closed texture and varies in colour from pale straw
to golden orange. it's a full nutty flavour. a standard cheese served with Ploughman's
Lunch.

2. Cheshire -

The oldest British cheese contains a slightly crumbly-texture & a mellow, slightly salty flavour. It is available white or orange. It provides an honest topping for grilling.

3. Blue Cheshire -

Is a deep golden coloured cheese kept under special conditions to permit blue veining to
develop. it's rich creamy, strong tangy flavour and good in cheeseboard.

4. double Gloucester -

Is a hard-cheese with a firm smooth texture. it's a golden orange colour & contains a delicate
creamy flavour. it's ideal for cooking & eating.

5. Cotswold with Chive -

Is a double Gloucester cheese with the addition of chopped chives, which provides it a particular
flavour. Good for the cheeseboard.

6. Sherwood with Pickle-

Is a double Gloucester cheese with the addition of pickle. Good for cheeseboard.

7.Lancashire -

It is a white, soft textured crumbly cheese with a light flavour. Good in soups and casserole.

8.Caerphilly -

It is a moist white cheese with a light , slightly salty flavour and closed texture. It is good for the
cheese board and served with celery, bread, apples or other fruit.
9.Leicester -
Is a rich russet coloured cheese with a light mellow flavour and open textures. it's good for

cooking particularly in Welsh rabbit

10. Wensleydale -

Is a mild white cheese. it's closed textures but crumbly, and contains a slightly salty flavour. It
goes well with fruit especially apples.

11.Blue Stilton -

The 'King of Cheeses'. Its distinctive blue veining is that the results of a mould which is introduced
into the cheese during manufacturing. Between the veining the cheese should be an upscale
creamy colour, a dry white cheese may be a sign of immaturity. A mature Stilton contains a strong but
subtle flavour, best appreciated when eaten with biscuits. Port is that the traditional
accompaniment.

12. Sage Derby -

Is a closed textured Derby cheese, flavoured with chopped sage leaves which provides a
characteristic green marbled effect.

13. White Stilton -

Is a very white crumbly cheese, much milder than blue stilton, but with a rather sour
flavour. an honest substitute for Greek Feta cheese.

14. Windsor Red -

Is Cheddar flavoured and marbled with wine . it's a crumbly texture and a flavour
similar to mild Cheddar.

B Italian Cheese

1. Bel Paese -

It is popular types of cheese with a firm white-texture and a thin-dark yellow-rind. It has a mild, delicate,slightly salty flavour. Good in cooking.

2. Dolcelatte -

Is a milder, creamier version of the Gorgonzolla. It is off-white in color with blue-green veins running through it. Good for the cheese-board.

3. Gorgonzolla -

Is one the foremost famous cheese throughout the planet . It is named after the village of
Gorgonzolla near Milan, where it had been originally made in caves over a 1000 years ago. It is soft in texture & yellow in color, with a characteristic blue-green veining. It has a rich, sharp,sometimes slightly spiced flavour.

4. Mozzarella -

Is traditionally used for Pizza toppings. It is a pale, smooth, patterned-textured cheese with a little mild flavour.

5. Parmesan -

Is the most famous Italian hard cheese. Made from skimmed cows' milk, it takes at least 2 years to mature & acquire its strong flavour. It is a superb cooking cheese & is used grated on many Italian dishes.

🇨🇵French Cheese

1. Babybel -

It is a smooth full fat soft-cheese with a red-wax coating. it's a light slightly sweet flavour,similar to Gouda. Good for the cheese board.

2. Bleu De Bresse -

Is a small, blue veined cheese made up of unskimmed cows’ milk. it's a soft creamy
texture with a thin grey-white rind and an upscale piquant flavour.

4. Boursin -

Is a soft cheese made up of enriched milk . it's available flavoured with garlic,
herbs or black pepper.

5. Bleu D’Auvergne -

Is a blue venied cheese made primarily from cow’s milk but including some goat’s and ewe’s milk. It is a rich cheese with a pointy salty taste.

6. Brie -

Is one among the simplest known French cheese. it's made up of milk in large rounds about 35cm in diameter and 2.5 cm thick. it's a white mould edible crust which encases a soft, pale cheese with a fragile creamy flavour.Good for the cheeseboard.

6. Camembert -

Is made in creameries from the milk of the Normandy dairy herds. Prepared in small rounds with creamy yellow outer crust.

7. Caprice Des Dieux -

It is types of cheese from France, a small oval loaf-shaped cheese made with enriched cow's milk. it's similar in texture & flavour to Brie but rather richer.

8. Chevre -

Is the generic name for goat's milk cheese. they're small and quite strong in flavour.

9. Coeurmandie -

It is a small heart shaped creamy Camembert types of cheese with a velvety-white-rind.

10. Fromage Du Manet -

It is a full fat, soft-cheese flavoured with garlics and herbs. Good for the cheese-board.

11. Neufachatel -

Is a milk cheese from Normandy. A soft, dark-yellow cheese with a soft-white coating and has a salty-flavour. One of famous types of cheese in France.

12. Petit Suisse -

Is a soft cream-cheese made up of milk enriched with extra cream. it's sold in small
cylindrical shape & unsalted with little sour flavour.

13. Port Salut -

Is a semi hard yellow cheese, which was first made by monks within the 13th century. It is almost just like St. Paulins.

14. Rambol Pepper -

Is a process cheese spread made up of Emmenthal cheese & cream. it's flavoured with pepper & flamed with Cognac.

15. Roquefort -

Is a blue venied cheese made up of Ewes' milk curds sprinkled with breadcrumbs and specially treated with mould to offer the characteristic blue-green veining.Good for the cheeseboard& salad dressings too.

16. St. Julien -

Is a full fat process cheese with a spreadably consistency. it's flavoured with parsley & garlic,hazrinuts, walnuts or almonds.

17. St. Paulin -

Is a semi-hard medium fat cheese with a bright orange peel .

18. Tartare -

Is a light, soft cheese flavoured with garlic & herbs, almost like Boursin.

19. Tomme Au Raisin -

It is an uncooked pressed cheese, one of types of cheese which dosenot mature with keeping. This smooth, slightly chewy cheese is coated with a mix of dried black grape skins and pips, which add interest to its mild flavour.

🇨🇭Swiss, 🇩🇪German & 🇦🇹Austrian Cheese

1. Emmental -

Emmental was originally a Swiss types of cheese but now also produced in Denmark & Germany. It is a dull
yellow sweet cheese with holes evenly distributed.

2. Gruyere -

It is a Hard-Swiss cheese(types of cheese) with a full fruity flavour.

3. Swiss Petit Gruyere -

It is processed gruyere-cheese, hard, in boxed foil wrapped triangles.

4. Bavarian Blue -

It is a famous types of cheese, a creamy, rich, full-fat soft-cheese with light blue-veining and a white mould surface.

5. Bavarian Soft -

It is a full-fat, soft cream-cheese, sometimes flavoured along with horseradish.

6. Bavarian Smoked -

Is a cream coloured process cheese , smoked for added flavour.

7. Cambozola -

Is also referred to as German Blue Brie, may be a full fat soft cheese with an edible mould crust,manufactured in a similar way to French Brie.

🇳🇱Dutch & Scandinavian Cheese

1. Edam -

Although named after the town of Edam in Holland, this cheese now incorporates a trading in
Alkmaar. it's a yellowness ball shaped cheese, weighing about 2kgs. with a characteristic
red wax rind.

2. Gouda -

Is another famous Dutch cheese made up of whole cow's milk. It has a creamier and
stronger flavour than Edam.

3. Danish Blue -

Also referred to as Daniblu, could be a milk white cheese with a detailed pattern of blue green veins. It has
a rich creamy consistency and a strong tangy flavour.

4. Havarti -

It is a Danish(types of cheese from dutch ) cheese made in rectangular loaf-shape or flat-rounds. Pale yellow in colour with
small ir-regularly distributed holes.

5. Jutland Blue-

It is a Danish(types of cheese from dutch ) cheese with a high fat content and blue veins. It is more mature & therefore
stronger than Danish blue cheese. Best reserved for eating.

6. Orange Roll -

Is a Danish blue cream-cheese, made up of cream which has undergone various heat
treatments. It is flavoured with Grand Marnier and Orange, and coated with chopped
hazelnuts.

7. Svenbo -

Is a fairly new hard Danish cheese. It is made in flat rounds or rectangular blocks and contains a
dry yellow rind which may be coated with paraffin

8. Jarlsberg -

It is a Hard-cheese, popular types of cheese in Norway this century. It is creamy yellow with large holes and a soft smooth in texture.