Carmela Ariane D.

Aliazas
BS Chemistry
Cream Cheese
• Cream cheese is considered to be a fresh type of cheese due to
the fact that it is not aged. It was invented by the Americans in
the state of New York in 1872.
• The flavor is subtle, fresh, and sweet, but has lightly tangy taste.
• At room temperature, cream cheese spreads easily and has a
smooth and creamy texture which makes it rich. It is made by
adding cream to cow’s milk which gives it its richness but it is
not ripened therefore limiting its shelf life.
• Cream cheese is usually white in color and is called ‘white
cheese’ in certain parts of the world. It also comes in low fat and
non-fat varieties.
• In comparison to other types of cheeses that have a long aging
process, cream cheese can be enjoyed right away. It however
must be stored in a cool place therefore it should be
refrigerated as it can absorb odors. It is also best
eaten when cool.
• This type of cheese is also good for mixing with herbs
and spices as well as fruits or even chocolates.
Types of Cream Cheese:
• Curd Cheese
• Cottage Cheese
• Mascarpone Cheese
• Ricotta
• Neufchatel (reduced fat cream cheese)
• Flavoured Cream Cheese (herbal, fruity, vegetable and
peppery are available)
• These cheeses are soft and smooth and have a fresh
aroma, except for cottage cheese. The colour varies from
a milky white to a creamy yellow colour, which is ofcourse
dependent on the content of fat that is available in the
cream cheese. Based on the texture of the cream cheese,
it has to be packaged in plastic containers, jars, and sold
in tubs or blocks.

• Presently, existing pasteurization and packaging

techniques are allowing cream cheese manufacturers to
produce cream cheese with a refrigerated shelf-life of up
to 6 months. Remember the fresher the cheese the better
it will taste.
Blue Cheese
Blue cheese is a common categorization of cow's milk and/or goat's
•
milk cheeses with a blue or blue-green mold. The blue mold in these
cheeses is due to mold spores from Penicillium roqueforti or
Penicillium glaucum to name a few.
• Most blue cheeses (bleu cheese) today are either injected with the
mold or the mold is mixed right in with the curds, to ensure an even
distribution of the mold.
• Blue cheese was initially produced in caves, where there was a
natural presence of mold. Most of these cheeses must still be
matured or aged in the caves where they were originally developed.
• So the longer it ages, the more intense the flavour and smoother
the texture. A combination of mold and other ingredients make up
the colour, flavour and texture of the cheese.
• Many blue cheeses are made from whole cow's milk, but there are
also made with goat's milk. These complex blue cheeses are usually
categorized as some of the best cheeses in the world. There flavour
is usually strong, and have a tangy taste that differentiate these
type of cheeses from others.
Types of Blue Cheese
• Gorgonzola - This blue cheese is from Italy and is
made from cow's milk.
• Stilton - This cheese is considered to be the king
English cheeses, it is manufactured from sheep or
cow's milk.
• Roquefort – This is made from cow's milk and is
one of France's national treasures. It is somewhat
porous and has a green color rather than blue
streaks. It has a soft, creamy texture and has a
spicy taste.
• Cabrales - is one of the four most famous blue
cheeses. It is a combination of cow, sheep and
goat's milk.
• Danablu - One of the most well-known blue
cheeses originally from Denmark.
• Benedictine Bleu – This cheese is from Canada
and has been famous since 1943.
Cheddar Cheese
• Cheddar cheese originated from an English village called Cheddar. It
is a firm cheese which originates from cow’s milk.
• This type of cheese is one of the most popular cheeses and varies in
taste.
• It can be of a mild taste to a sharper taste. Because of the
recognition of cheddar cheese, it is usually readily available and
varies in quality as well.
• Individuals tend to associate either off-white, pale yellow or even a
pumpkin orange color with cheddar cheese. This originates from
dyes being added to the cheese for a change in color.
• Cheddar cheese also has different flavors, which is dependent on the
make of the cheese as well as the aging process. Mild tasting
cheddars are usually processed for a shorter period of time while a
sharper taste would come from cheese processed over a several
months.
• There are several aspects that make cheddar different
from other cheeses. Firstly, the bacteria that it is
fermented with. Secondly, the process by which it is
manufactured and thirdly, ‘cheddaring’ which is a
process the cheese goes through to make the end
result distinctive to taste.
Different Types of Cheddar Cheese
1. Mild Cheddar - This cheese is considered young as it
has only been aged for 3 months, hence its mild taste.
2. Semi-Matured Cheddar -Aged for 3-6 months.
3. Matured Cheddar - Aged for 6-12 months.
4. Vintage Cheddar - Aged up to 18 months.
5. Flavored Cheddar - This matured cheddar with an
additional flavour, example: garlic, bacon or port wine.
6. Flavored Processed Cheddar – Has an extra
ingredient such as onion, garlic, curry or even pecan
nut.
7. Processed Cheddar – Has a mild flavour and a
smooth texture.
8. Cheedam – Combination of cheddar and edam
cheeses. This cheese has a mild taste.
9. Steppen – This is low-fat cheddar cheese.
10. Double Gloucester – Has a high colour and a tangy
flavour.
11. Cheshire – A bit acidic yet mild. Depending on the
aging process and may have a more prominent
flavour.
12. Cotto – Made from skimmed milk and has a fresh
mild flavour.
13. Red Leicester - Has a slightly lemony taste. This
cheddar cheese’s colur originates from vegetable dye.
Processing Steps in Cheddar Cheese Production:
1. Standardize Milk  Milk is often standardized before cheese making to
optimize the protein to fat ratio to make a good quality cheese with a high
yield.

2.Pasteurize/Heat Treat Milk  Depending on the desired cheese, the

milk may be pasteurized or mildly heat-treated to reduce the number of
spoilage organisms and improve the environment for the starter cultures
to grow. Some varieties of milk are made from raw milk so they are not
pasteurized or heat-treated. Raw milk cheeses must be aged for at least
60 days to reduce the possibility of exposure to disease causing
microorganisms (pathogens) that may be present in the milk.

3. Cool Milk Milk is cooled after pasteurization or heat treatment to 90°F

(32°C) to bring it to the temperature needed for the starter bacteria to
grow. If raw milk is used the milk must be heated to 90°F (32°C).

4. Inoculate with Starter & Non-Starter Bacteria and Ripen The

starter cultures and any non-starter adjunct bacteria are added to the
milk and held at 90°F (32°C) for 30 minutes to ripen. The ripening step
allows the bacteria to grow and begin fermentation, which lowers the pH
and develops the flavor of the cheese.
5. Add Rennet and Form Curd  The rennet is the
enzyme that acts on the milk proteins to form the curd.
After the rennet is added, the curd is not disturbed for
approximately 30 minutes so a firm coagulum forms.

6. Cut Curd and Heat  The curd is allowed to ferment

until it reaches pH 6.4. The curd is then cut with cheese
knives into small pieces and heated to 100°F (38°C). The
heating step helps to separate the whey from the curd.

7. Drain whey  The whey is drained from the vat

and the curd forms a mat.

8. Texture curd  The curd mats are cut into sections

and piled on top of each other and flipped periodically.
This step is called cheddaring. Cheddaring helps to
expel more whey, allows the fermentation to continue
until a pH of 5.1 to 5.5 is reached, and allows the mats
to "knit" together and form a tighter matted structure.
The curd mats are then milled (cut) into smaller pieces.
9. Dry Salt or Brine  For cheddar cheese, the
smaller, milled curd pieces are put back in the vat and
salted by sprinkling dry salt on the curd and mixing in
the salt. In some cheese varieties, such as mozzarella,
the curd is formed into loaves and then the loaves are
placed in a brine (salt water solution).

10. Form Cheese into Blocks  The salted curd

pieces are placed in cheese hoops and pressed into
blocks to form the cheese.

11. Store and Age  The cheese is stored in coolers

until the desired age is reached. Depending on the
variety, cheese can be aged from several months to
several years.

12. Package  Cheese may be cut and packaged into

blocks or it may be waxed.
Goat Cheese
• Goat cheese is a cheese that is made from goat milk. It is
sometimes called ‘chevre’. Goat cheese comes in a wide array of
forms. It can either be made firm or semi-firm in texture.
• It is usually a soft, smooth cheese which spreads easily and has a
distinct flavor that is tangy like that of goat milk.
• The strong goat flavor is due to the hormones in the milk which
can be reduced.
• Goat milk is highly influenced by what goats are eating as goats
tend to eat more bitter plants which cows would not eat, hence
the distinctive taste.
• Goat cheese is a preferred dairy product as it is said to be less
dense in calories like the cheese made from cow’s milk.
• Goat cheese is also easier to digest; therefore some persons who
can not have other milk products will more likely be able to eat
goat cheese.
• Goat cheese is often made in areas where
refrigeration is limited so aged goat cheeses are
frequently and heavily treated with salt for the
prevention of decay. Due to this, salt has become
a distinct flavour that is present in the taste of
goat cheese.
• It is also said that goat cheese does not put any
strain on the heart, which is great news. This is
due to its low fat content and the cheese being
able to be digested quite easily.
Manufacturing Goat Cheese
• Goat cheese is manufactured by warming goat
milk and mixing it with rennet, which is an enzyme
which allows the milk to curdle. The curds are then
drained and pressed. Soft goat cheese is made by
hanging bundles of cheesecloth filled with curds
for a number of days to be drained and cured.
Types of Goat Cheese
• Castelo Branco – This type of goat
cheese is from Portugal
• Halloumi – Greek cheese made from
a mixture of goat and sheep milk
• Feta – Greek cheese also made from
a mixture of goat and sheep milk
Swiss Cheese
• Swiss cheese is the general name for
numerous types of cheese that were initially
prepared in Switzerland. It is also known as
Emmental.
• Swiss cheese is made from cow’s milk. It is
lightly flavored, sweet and nutty.
• Swiss cheese is known for being glossy, light
or pale yellow, and having large holes in it
which is a result of carbon dioxide released
during the process of maturation.
• So basically the gas bubbles from the
carbon dioxide produces the holes in the
cheese. The holes in Swiss cheese are
known as ‘eyes’.
Types of Swiss Cheese
1. Baby Swiss – This type of swiss cheese is of light
yellow colour, and has a soft, smooth texture with small
holes, or eyes and is made from whole cow's milk. The
flavor is mild, buttery, creamy and a bit sweet.
2. Comte – This Swiss cheese is a type of Gruyere
cheese. The full name is really Gruyere de Comte. It is a
circular cheese with small round holes; it is dark in
colour with a tough texture and has a yellowish interior.
The aging process is longer than that of the Swiss
Gruyere cheese. Comte is a buttery, tangy cheese and
has a sweet, fruit-like flavor.
3. Tete de Moine – This is made from enriched summer
milk, the inside of the cheese is hard and creamy to
yellow in colour and darkens depending on the aging
process. It has a sweet and tangy flavour with a taste of
nuts. It is also the strongest of the Swiss Cheeses.
4. Raclette – this cheese is made from cow's milk
that is heated under a hot grill. The heat intensifies
the full, nutty and somewhat fruity aroma of Raclette.
When grilled, the outer layer becomes crunchy and
has a delightfully savory flavor.
5. Jarlsberg – This type of cheese is from Norway. It
is made from cow’s milk and is rich and creamy and a
bit sweet.
6. Blarney - Blarney Irish Castle Cheese is a natural,
partially soft semi-skimmed cheese somewhat like
young Gouda. It is aged for at least 3 months.
Production of Swiss Cheese
1. Curdling
When the milk first arrives, it undergoes quality controls before being
filtered. Dairy milk is heated slowly and stirred constantly in a large
cheese vat until the desired temperature has been reached. Rennet, an
enzyme taken from the stomachs of young calves that can also be
produced microbially, is added to the milk together with lactic acid
bacteria (or possibly just acids). When making white mould cheese
(e.g. Camembert) and blue mould cheese (e.g. Roquefort), mould
cultures are introduced into the milk.
The stirring equipment is then switched off. After resting for 30 to 40
minutes, a jelly-like mass appears (protein in its set form), the milk has
curdled.
2. Pre-cheesing
The jelly-like mass is broken up using a “cheese harp”, a stirring
instrument strung with thin wire. The pieces become smaller and
smaller as they are stirred. The “curd” separates from the watery part,
which is the “whey”. The smaller the pieces of curd, the harder the
cheese will be at the end of the manufacturing process.
The whey can be processed further in two different ways. It is either
centrifuged to obtain cream, in which case the whey cream is used to
produce dairy butter, or the whey is replaced with vinegar or another
acid and then used to make Ziger.
3. Heating, forming and saline bathing
The curd is heated to 57°C maximum, whilst being constantly stirred. With the help
of a cheesecloth, it is lifted out of the whey and given its shape, the “Järb”. The
cheese is pressed to force the whey out. The lactic acid bacteria that have been
added to the cheese turn the lactose into lactic acid. The cheese, which is still soft,
is put into a saline bath for a period lasting from 30 minutes to two days depending
on the size of the cheese. During this time, it absorbs salt and loses moisture. The
rind forms – the cheese becomes stable.
4. Fermenting and ripening
 The fermentation process affects the formation of holes in the cheese dough and
the aroma. The holes are produced as a result of carbon dioxide gas, which is
released as milk sugar (lactose) is broken down by specific lactic acid bacteria. As
this gas cannot escape, it forms bubbles. The bubbles make holes in the cheese
dough.
As the cheese ripens, the protein is broken down into a more easily digestible form.
At this stage, the cheese gets the taste that is typical of its particular variety. It can
take from several days (e.g. Tomme) to several years (e.g. Sbrinz AOC) for the
cheese to mature. During this time, the cheese wheel must be carefully looked after
by turning and washing it regularly. 
5. Quality control
The cheese is checked thoroughly before it goes on sale. This is to ensure that only
cheese of excellent quality is sold. Hole formation, the quality of the cheese dough,
taste and outward appearance (shape and conservation) are checked and assessed.
Cottage Cheese
• Cottage cheese is a loosely packed cow's milk cheese
distinguished by its slightly bland taste and the whey which is left
in with the cheese curds.
• The cheese is designed to be eaten fresh, and is highly perishable.
• There are a number of uses for cottage cheese, ranging from a
dish in and of itself to a substitute for ricotta in dishes like
lasagna. Most grocers carry cottage cheese, and it is also often
available directly through dairies.
Making Cottage cheese
• To make cottage cheese, cow's milk is curdled and then drained, but
not pressed.
• Draining removes much of the whey in the cheese, but not all of it.
Pressing would extract the remainder of the whey, turning cottage
cheese into a firmer cheese like pot cheese or farmer's cheese.
• Some producers also rinse the curds to reduce the acidity of the
cheese, so that it will taste less sour and tangy. The curds and whey
are packaged together and sent to market; cottage cheese should
ideally be eaten within 10 days.
• There are a number of variants on cottage cheese.
• Some producers use nonfat or skim milk to make
nonfat or low fat cottage cheese. Others add cream to
the cottage cheese after it is made for a rich, creamy
cottage cheese.
• Some producers tend to make a more dry style
cottage cheese, while others keep it moist.
• The curds also range in style from small bits to large
chunks, sometimes called “popcorn style.”
• In some cases, ingredients such as
fruit or savory vegetables are added
to make the cottage cheese more
flavorful.