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DAIRY - CHEESE

DAIRY - CHEESE. Milk and dairy products such as cheese, yoghurt and fromage frais are great sources of protein and vitamins A and B12. They're also an important source of calcium, which helps to keep our bones strong. The calcium in dairy foods are easy for the body to absorb.

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DAIRY - CHEESE

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  1. DAIRY - CHEESE Milk and dairy products such as cheese, yoghurt and fromage frais are great sources of protein and vitamins A and B12. They're also an important source of calcium, which helps to keep our bones strong. The calcium in dairy foods are easy for the body to absorb.

  2. ‘An apple without cheese is like a kiss without a squeeze’

  3. CHEESE • One of best and economical protein foods • Versatile: eaten any time of day as a main meal or snack, cooked or uncooked. • Easily digestible • Many different types and flavours • Can be grated: sauces, salads, sprinkling on soup, scones, pastry or grilling • Can be cubed: salads, speared on cocktail sticks with pineapple, gherkins, onions, chopped fruit and vegetables • Can be the main filling of a tart, pie or pastry. • A hunk of cheese is delicious with fruit or apple pie, gingerbread or fruit cake. • Good simply on its own.

  4. History of cheese Known to have been eaten by Greeks, Romans and Jews over 2000 years ago According to one legend cheese was found accidentally by nomadic Arab tribesmen in the desert. They carried ewe’s milk in a bag made from dried sheep’s stomach. When they opened the bag the milk had turned into curds and whey. The heat of the sun and the curdling effect of the small amount of rennin, still found in the stomach, had turned the milk sour and made a simple form of cheese.

  5. Traditionally cheese made in country farmhouses. • Different soil, grass, climate and maturity resulted in different flavours of the cheeses • Today most cheese is made in modern creameries. They have all the flavour produced by the craftsmen plus a high standard of hygienic production

  6. Cheese is the oldest way of preserving and concentrating the goodness of milk and so has excellent nutritional value • 8 pints of fresh milk make 1lb of cheddar cheese • 25g of cheese contains as much protein as 75g of raw stewing steak • Cheese has more protein gram for gram than raw meat, fish or eggs • Cheese is rich in calcium and contains useful amounts of vitamins A and D • Important for children and very good for old people too as it is tasty and easy to eat and digest.

  7. Shopping and budgeting • Hard cheese available cut from a whole cheese in its traditional form, that is shaped like a barrel and wrapped in muslin and coated with wax, or cut from a rindless rectangular block and either wrapped in film or waxed paper or in a vacuum pack. • Very economical as you can buy enough for the need – 1 person, 2 people or more. There is no waste.

  8. Cheese storage • Wrap it loosely in a polythene bag, greaseproof paper or foil, or in a covered dish to prevent it from drying out. • If it comes in a pre-pack container remove it from this wrapping when opened and store as above. • If, when the wrapping is removed, the surface of the cheese is wet, allow it to dry naturally before eating. • Keep in the fridge and remove an hour before serving to allow the full flavour to return. • Grate any dry or left-over cheese and keep in an air-tight container in the fridge. It is then handy for cooking or flavourings and garnishes.

  9. Types of hard cheese • Cheddar – eaten after 3 months or more; golden or orange red colour; close texture; clean, mellow and nutty flavour; used in most dishes but goes very well with fruit and cider. First made near the Cheddar Gorge over 400 years ago, and is now most popular cheese available. • Cheshire – eaten after 6 weeks; orange-red or white colour; loose and crumbly texture; mild, mellow and slightly salted flavour; good combined with fruit and cake and biscuits. Blue Cheshire, a blue-veined cheese, is sometimes available but is rare. It is one of the best blue cheeses in the world with a rich and creamy taste. First produced in the 12th century and is one of oldest of all cheeses.

  10. Derby – eaten after 4-6 weeks; honey coloured; buttery and open texture; clean and tangy flavour; good with grapes, pears and apples. Sage derby, flavoured with sage leaves popular at Christmas. A rare cheese. • Double Gloucester – eaten after 3-4 months; orange-red colour; buttery and open texture; delicate and creamy flavour; excellent accompaniment to a pint of ale, or fresh fruit salad and cream. Traditional West Country cheese. At one time there used to be a single and a double differing in age and thickness. Only Double Gloucester is now available.

  11. Leicester – eaten after 10-12 weeks; red colour; buttery and open texture; mild and mellow flavour; good dessert cheese and excellent used in Welsh Rarebit • Caerphilly – eater after 2 weeks; white colour; close texture; clean, mild and slightly salty flavour; good with celery and thin slices of bread and butter Originally from Wales and was a favourite of the miners.

  12. Lancashire – eaten after 4-8 weeks or more; white colour; soft, crumbly texture; clean and mild flavour; excellent toasting properties and ideal for crumbling over soups and hotpots. Was once a staple food of the mill workers in the cotton towns. One of best cooking cheeses in the world and especially good for soups and sauces. • Wensleydale – eaten after 3 weeks; white colour; moderately close texture; clean, mild and slightly salty flavour; good with crisp, juicy apples and apple pie. Blue Wensleydale is a blue veined cheese. originally made by the monks of Jervaulx Abbey.

  13. Stilton – eaten after 3-6 months; blue vein colour; soft and close texture; rich, mellow and creamy flavour; the ‘King of Cheeses’. Traditionally accompanied by port. White stilton is a mild, crumbly cheese. 17 gallons of milk make each prime Stilton. The blue veining and tangy flavour is formed by piercing the cheese with stainless steel needles that allow a penicillin mould, that is present in the air in the buildings in which Stilton is made, to penetrate the cheese. Best stilton is made with summer milk and is available at Christmas.

  14. Dunlop and Orkney – Dunlop is a traditionally mellow Scottish cheese which is now produced mainly in the islands of Arran and Islay. Orkney has a similar texture which is slightly softer than cheddar.

  15. Cooking with cheese • Excellent for cooking as none of its nutritional value is lost. • Should never be overcooked; only needs to be melted to impart its full flavour to other ingredients. • Always cook slowly over a low heat. • Dice it to serve at a party • Slice it for sandwiches • Grate it for cooking • Blend it for a sauce • Bake it for a hot meal • Grill it for a quick snack

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