cheese

• nutrients - HBV - calcium - fat - vitamin A and D - some B vitamins - phosphorus - zinc
• 1. a starter culture is added to the fresh, pasteurised, homogenised milk
• 2. rennet is added to the milk to coagulate it
• 3. curds are formed and cut
• 4. the whey is drained from the curds
• 5. the curd is pressed to remove more whey. the more it is pressed, the harder the cheese becomes
• cheese is wrapped and stored for up to 24 months to allow flavour to develop
• generally, the harder the cheese, the stronger the flavour
• hard cheese - cheddar - red Leicester - stilton - edam - gouda - parmesan - Emmenthal - Jarlsberg - Manchego
• blue cheese - stilton - Roquefort - Danish blue - gorgonzola
• processed cheese - cheese strings - spreadable cheese - cheese slices - cheese triangles
• soft cheese - mozzarella - brie - feta - cream cheese - ricotta - camembert