Wednesday, 19 December 2012

The Types of Cheese

Do you know the types of cheese? If did not know, scroll down……….


Semi-Hard Cheese

Each country has its own semi-hard cheese such as Colby, Jarlsberg, Tilsiter, Gouda and Edam. They all produced in a similar way but differ in fat content, moisture texture, ripening and taste.

The young, mild, semi-hard cheese ideal for melting which is often sliced for use in sandwiches while more mature cheese with a stronger taste is popular as a snack. 



Cheddar Cheese

It originated in the village of Cheddar in the Somerset region of England.

The cheese curd is formed when the milk coagulates with rennet. Then the curd is cut and cheddared (salted & milled). The salted and milled curd gains are then formed into blocks of cheese.


Cottage Cheese

Cottage cheese is a creamy, granular, fresh cheese. It is an acid curd cheese that relies on warm milk to form a curd as it acidifies.




Fresh Cheese

Fresh cheeses vary considerably in water content which affects their texture. Quark contains the highest moisture level while cream cheese has lower moisture content. 



Hard Cheese

It usually has moisture contents lower than 35% such as Parmesan, Emmenthal and Gruyere, all made from cow’s milk.



Pasta Filata & Pizza Cheese

Pasta Filata cheeses bring perfect cheese sensation to pizza and other hot dishes. The cheese become elastic when heated and form long strings when the melted cheese is pulled such as Low-moisture Mozzarella and pizza cheese.

Pasta Filata cheese originally Provolone, Mozzarella and Caciocavallo from Southern Italy.




Whey

The whey collected from cheese production is a valuable raw material for production of whey powder and products like whey protein concentrate (WPC) and whey protein isolate (WPI).

Whey products used in food products such as processed meat, sausages, health food and beverages. They bring increased nutrition and improved texture to food products.


Source: Tetrapak


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