TYPES OF CHEESE

 TYPES OF CHEESE

                       Cheese may be classified under one or a combination of the following:

The Country of origin

It is helpful to be able to classify cheese in this way, so that chceses from different countries may be featured on the menu or cheese board of a restaurant. 

The method of manufacture

This system of classification is based on how the cheese has been manufactured, which in turn determines the type of cheese produced. This classification identifies six main groups of cheeses

- hard, semi-hard, soft, surface mould, surface slime and blue-veined i.e. internal mould and includes acid coagulated cheeses). The important features in the manufacture of cheeses are:

1. The type of milk being used.

2. Whether the milk is ripened or not.

3. Whether rennet is added or not.

4. Whether the curd is scalded (stirred) or not.

5. Whether the cheese is pressed or not.

General aspects

The general appearance of a traditionally made cheese is important for the recognition of it.

Cheese is recognized by:

1. Size

Traditionally, cheeses have always been made of the same size and shape, hence easily recognizable e.g. English Cheddar is usually made in the shape of a small drum being 13" high and Il" in diameter. The English Leicester is usually made in the shape of a wheel being 4" high and 18 in diameter.

2. Colour

The colour of the cheese-internally and externally-is another point of recognition e.g. the English Stilton has a wrinkled brown coat and a blue-veined creamy white body. The Dutch Edam has a red wax coat and a rich straw coloured body.

3.  Flavour

The flavour of the cheeses, when fully mature, is quite standardized. although only minor changes in the manufacture can affect the flavour considerably. The basic aspects of flavour such as cheese being mild, very rich, salty and tangy are usually quite evident to most people. but the description given by the cheese makers like "slightly nutty", "mildly fruity" etc. needs experience to appreciate.

4. Texture

                        This is seen when examining the cut surface of a cheese and in greater detail, when cutting a portion of the cheese. Typical textures are hard, semi-hard, semi-hard with gas holes, rubbery, close, loose and crumbly, buttery and open.

Moisture content

Soft: Above 40-80% (e.g. in Camembert). Hard : 20-40% (e.g. in Stilton).

Ripening

Cheeses are classified on the basis of ripening as Mild or Strong, Bacterial or Mould. The main classes of cheese are as under:

• Unripened soft cheese (e.g. Cottage cheese, Cream cheese, Neufchatel).

• Ripened soft cheese in moulds by bacteria (e.g. Brie and Camembert).

• Semi-hard, ripened by bacteria (e.g. Gorgonzola, Roquefort and Stilton).

• Very hard cheese without gas holes (e.g. Cheddar. Edam. Gouda and Cheshire). 

• Very hard cheese with gas holes (e.g. Gruyere, Swiss cheese).

                      Cheeses can be classified by the kind of ripening agent and whether it ripens from inside or outside. Some examples include:

1. Bacteria ripened (from inside) : Cheddar, Swiss, Gouda, Parmesan etc.

2. Bacteria ripened (from outside): Limburger. Liederkranz etc.

3. Mould ripened (from inside) : Blue cheeses inc. Roquefort. Stilton etc.

4. Mould ripened (from outside): Brie. Camembert. St. Andre etc.

5. Unripened: Cottage cream. Baker's cheese etc.