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Transcript of Cheese
1. Nutritive Value of Food
2. Varieties and Range of Products Available
3. Buying Tips
4. Preparation Techniques/Cooking Methods
5. Food Storage/Handling
7. Other Interesting Facts
Varieties: What types of cheese are there?
over 2000 different cheeses in the world
about 400 of them are different types of French cheeses
cheese is high in protein and calcium
cheese is especially high in saturated fat
contains dietary cholesterol
*** Please refer to your handout for a chart which shows the nutrition facts for 20 common cheeses.
start by buying cheeses composed of the type of milk you like best
ask or research about which cheeses work with certain recipes
cheese should have a fresh, clean appearance with no cracks or surface mold
be sure the packaging is sealed properly, without any openings or tears that expose the cheese
buy cheese at a store or market where frequent shipments of fresh cheese are delivered
fresh unripened soft cheeses
Preparation Techniques & Cooking Methods
High heat is the enemy of cheese. Hard cheeses tolerate high temperatures better than soft cheeses. However, exposing any cheese to high heat for too long can cause it to curdle, toughen and separate. Therefore, when heating cheese keep cheese warm over low or indirect heat.
When cubing, shredding or grating, remember cheese is best handled cold. Semi-soft and hard cheeses are best for these methods, while soft cheeses should be used for spooning or spreading.
stretched curd cheeses
When broiling foods with cheese toppings, place the pan so the food is about 4 to 6 inches from the heat and broil until the cheese is just melted.
Cheese is best measured by weight:
• 4 oz of natural cheese = 1 cup shredded
• 6 oz of softer cheeses, like Blue and Feta = 1 cup crumbled
• 3 oz of hard cheese = 1 cup grated
semi hard cheeses
white mould cheese
Food Storage & Handling
(The 3 C's)
Because cheese easily absorbs other flavors, keep it away from other aromatic foods in the refrigerator.
washed rind cheese
Refrigerate cheese between 1°C and 3°C.
most common cheeses are available at local grocery store
for more variety and/or unique specialty cheeses, there are multiple cheese stores in Toronto
top 3 Cheese Shops in Toronto:
- Global Cheese (Kensington Market)
- Cheese Boutique (located on Ripley Avenue just off South Kingsway)
- International Cheese (near Keele and St. Clair)
Cheese loses flavor and moisture when it's exposed to air, so make sure to wrap hard cheeses, such as Parmesan, in tightly drawn plastic wrap. Soft or fresh cheeses, such as Mascarpone, are best stored in clean, airtight containers. Semi-hard cheeses, including Cheddar and Gouda, can be wrapped in plastic wrap as well as a lighter wrapping paper, such as parchment.
Organic vs. Non-organic
• Inorganic cheese is made of milk from grain fed cows
Advantages: greater quantity in production, lower production costs
Disadvantages: high in omega-6 fats, low in omega-3 fats, low in conjugated linoleic acids (CLA)
• Organic cheese is made of milk from cows raised naturally on a grass-fed diet
Advantages: healthy balance of omega-6 and omega-3 fats, high in CLA, higher in beta-carotene, vitamin A, vitamin D, and vitamin E, cows have no antibiotics or growth hormones
Disadvantages: high costs, less milk produced by every cow (therefore less cheese produced)
Food Storage & Handling
Once a cheese is opened, it's imperative to minimize moisture loss by keeping it covered in the refrigerator.
Natural and pasteurized process cheese should last about four to eight weeks in the refrigerator, while fresh and grated hard cheese with higher moisture content should be used within two weeks.
If cheese develops surface mold, simply cut off about 1/4 to 1/2 inch from each affected side and use the remaining cheese within one week.
When freezing cheese, wrap pieces tightly in weights of 1 pound or less.
Label and date your cheese before storing it at temperatures of about -18°C.
It's best to thaw cheese in the refrigerator and use your cheese within a couple of days.
Freezing cheese will change the texture. Semi-soft and hard cheeses will be more crumbly while softer cheeses will separate slightly. The nutritional value will remain stable.
there are over 2,000 varieties of cheeses
there are about 400 types of French cheeses
the #1 cheese recipe in America is "macaroni & cheese"
the most expensive cheese is called Pule, which costs around $600 USD per pound and made of a female donkey's milk from Serbia
the terms "Big Wheel" and "Big Cheese" originally referred to those who were wealthy enough to purchase a whole wheel of cheese
cost depends on the type of cheese, brand, and quantity sold
processed cheese is much cheaper than non-processed cheese
for example, cheese from your local Metro supermarket costs around $5-$8, with common cheeses (such as cheddar and mozzarella) around $5 and sold in bigger quantities (500g), and other cheeses (such as provolone) sold around $8 and in smaller quantities (100g-300g)
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For best results of cutting, slicing, or cubing cheese, use specialized cheese knives and cheese cutting boards.
Cheese in Canada
in 2011, Canada produced 137,732,000 kg of cheese
together, cheddar and mozzarella accounted for 61% of Canada's cheese production
Quebec is the leading producer of cheddar cheese, with 49% of Canada's total production, followed by Ontario which produces 32% of the cheddar cheese in Canada
Quebec accounts for 59% of total specialty cheese production, followed by Ontario which produces 26% of the fine cheeses in Canada