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Team 1 cheese presentation

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christopher Luckman

on 1 September 2014

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Transcript of Team 1 cheese presentation

European Cheese
The word cheese comes from the Latin term Caseus; in early English it became Caese and in the middle ages Chese, eventually leading to it been called cheese as we know it today.

Cheese can be broken into four main categories hard, semi hard, and semi soft and soft. We have each chosen one cheese from those categories for this presentation and looked at its content, origin, category and use

European cheese is (Tania's blurb)
Whether you bake it, spread it, duo it with wine or just good old fashion eat it!! Life is all about cheese, and how we choose to cut it. Our presentation is a glimpse, into how a little bit of dairy bi-product... took the world and it's consumers by storm.

(125 words)


All images have been checked using google advanced search criteria for use, share or modify even commercially Resources are of a high quality under Metzgers 5 criteria Authority: Consorzio del Formaggio Parmigiano–Reggiano the governing body of my cheese,
Currency :2014
Coverage: 9 Youtube videos posted only 1 month ago on the making of the cheese with a total of 320 views, Facebook 33,679 likes, pintrest 32 boards 300pins and 762 followers, google+ 9244 views, twitter 603 tweets, 13 photos/videos, 601 followers

cheese.com - (taken from Tania’s wiki entry) Its number two on the google seach. It has has a A-Z listing of every kind of cheese. Using Alexa to evalaute this is what I have found out.
Its global ranking is 173,486. The website is registered to Vanilla Ltd. PO Box 613. Kingstown, FL. 33069 USA. It has a total of 1,092 sites linking in, with its copyright being linked to world news 2012, with the latest article being posted today.
http://gourmet.lovetoknow.com/How_to_Eat_Brie_Cheese has 24k likes on facebook, 4163 twitter followers, the page is registered to LoveToKnow, an online media company with current articles and links.

History of Parmigiano Reggiano Parmesan

• Named for the areas of its production in the Italian provinces of Parma, and Reggio Emilia.

• Made by the same recipes as the Benedictine monks over 800 years ago.

• 2008, European courts ruled Parmigiano Reggiano is the only hard cheese that can legally be called Parmesan.

Made with Just 3 ingredients milk from grass fed cows, salt and rennent

Cooked at 55 degrees & then rested for thirty minutes

Placed in a mould & given it its final shape.

Aged for 18 to 36 months then given a unique number using a casein plate, this number remains with it just like an identity card.

CONCLUSION (very rough idea of some information to include)

Brie, Parmesan, Blue Stilton & Gruyere cheese each originated in Europe, where cheese making has been happening for some 4000 years, preceding Roman times. Although most cheeses are made predominately from cow’s milk, cheese can also be made from other mammals milk including goats, buffalo, reindeer, camels and yaks. (cheese.com)

Source of Info

1.( Chris) www.parmigianoreggiano.com
2. (Chris) http://www.parmesan.com
3. (nikki )
4. (nikki)
5.( Kellie) Vanilla Ltd. (2012). Retrieved from http://cheese.com.

6. (kellie)LoveToKnow (2014). gourmet.lovetoknow. Retrieved from http://gourmet.lovetoknow.com/How_to_Eat_Brie_Cheese
7. (Tania)
8. (Tania)


1.( Chris) (parmesan wedge) http://upload.wikimedia.org/wikipedia/commons/5/5b/Parmigiano_reggiano_piece.jpg

(Nikki Gruyere cheese pic )
(Nikki Gruyere fondue pic)
3. (Tania Blue stilton pic)

4.(Kellie Brie pic)
All images checked for copyright using Matt Morgan’s guide and Tineye.

5.(European Cheese Main pic)

6. (Chris) (map of Italy)

7.(nikki switserland map)

8.(Tania map of france)

9. (kellie map of england)

10. ( Music)
sadness part 1,Enigma November 1990, MCMXC a.D.,Charisma / Virgin / EMI,
Writer(s) Curly M.C.,F. ,Gregorian,David Fairstein

Category and characteristics of Parmigiano Reggiano parmesan

Known as the king of Italian Cheeses

A Hard, crumbly cheese, with only 13-34% moisture content.

Sweet and fruity with a hard dark yellow rind

The white crystals- give its crunch, resulting from its maturing process
Category and Characteristics of
Gruyere Cheese.

Gruyere, a Swiss cheese, is a semi-hard unpasteurised cows milk cheese (paxtonandwhitfield.co.uk)

Fruity and salty in flavour (paxtonandwhitfield.co.uk).

Ivory in colour with a brown and grainy rind. Comes in the shape of a wheel that weighs 25-40 kgs (paxtonandwhitfield.co.uk).

Category and Characteristics of Stilton Blue Cheese

Category and characteristics of
Brie cheese

The best known french cheese, a soft cows milk cheese (cheese.com)

lightly pale in color with a greyish tinge under a rind. Its flavor varies depending upon the ingredients added while producing the cheese.

known as one of the great dessert cheeses(cheese.com)

History of Gruyere Cheese

Originally Gruyere was only made in the Swiss town of Gruyere (paxtonandwhitfield.co.uk).

Gruyere must be made in Switzerland in order to be labelled Gruyere due to its Protected Designation of Origin (PDO) (paxtonandwhitfield.co.uk).

Made from just 3 ingredients; raw cows milk, salt and rennet (cheese.com)

Raw milk is heated to 93 degrees F and liquid rennet is added to obtain curd. Curd is cooked at 130 degrees F until it shrivels which is the cue to place the curds in moulds for pressing. The cheese is then salted in brine for 8 days and ripened for two months at room temperature (cheese.com).

History of Stilton Blue Cheese

History of Brie Cheese

Nicknamed “The queen of cheeses” Brie originates from the French Region, Brie. (cheese.com)

Brie was a tribute given to the French Kings, several hundred years ago.(cheese.com, 2014)

Produced from the whole or semi-skimmed cow's milk.

Rennet is added in to raw milk and heated to 37°C to obtain the curd.

The cheese is then cast into molds, several layers of cheese are filled into mold and then kept for around 18 hours.

After this the cheese is salted and aged for minimum four weeks. (cheese.com) If aged for several months to a year, the flavor becomes stronger.

If over-ripened, the cheese takes on flavors of ammonia.(gourmet.lovetoknow.com)

Uses for Parmesan

Grating cheese on pasta, excellent in soup, salads, veal and chicken.
This succulent Cheese is equally at home as part of an antipasto course, chunked and drizzled with extra virgin olive oil and paired with olives, Prosciutto and grissini.


Grating cheese on pasta, excellent in soup, salads, veal and chicken.

This succulent Cheese is equally at home as part of an antipasto course, chunked and drizzled with extra virgin olive oil and paired with olives, Prosciutto and grissini.

Uses for Gruyere Cheese

Can be enjoyed on any cheese platter or as a tasty basis for warm cheese dishes (paxtonandwhitfield.co.uk).

Most well known as the being the vital ingredient for a classic cheese fondue (paxtonandwhitfield.co.uk).

Uses for Stilton Blue Cheese

Uses of Brie Cheese

enjoy with dry crackers or crusty bread (gourmet.lovetoknow.com)

also goes well with a Sav Blanc and fresh fruit or even

baked in puff pastry to make Brie en Croute and topped with caramelized pears (gourmet.lovetoknow.com).
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