10.01

All cheeses have three basic parts: water, fat, and protein. The amounts vary depending on the type of cheese, several varieties. For example, cottage cheese can have up to 80 percent water and little fat. On the other hand, a hard cheese like Parmigiano (pahr-muh-ZHAH-noh) might have as little as 30 percent water but a high percentage of fat. Dairies make cheese by separating a milk’s solids from its liquid in a process called curdling. The proteins, or curds, that form are then usually processed in some way to make a particular type of cheese. Some are then ripened. Because curdling separates the solids from the lactose portion of milk, lactose intolerant people can eat ripened cheese. Cheese is rich in calcium. There is a wide variety of processing techniques, ripening methods, and types of milk used to make

Cheese can be unripened or ripened. Unripened, or fresh, cheeses include cream cheese and cottage cheese. Some cheeses are ripened by external bacteria put into curds (Brie, bleu, Roquefort, Camem bert). Others are ripened by bacteria naturally in the curds (Swiss, Havarti). The variety of cheese ranges from mild to sharp to pungent (very sharp).

Manufacturers make processed cheese by grinding, blending, and forming one or more natural cheeses. Emulsifiers help to make the product uniform. It’s also pasteurized to prevent it from aging. It can have many flavors, including port wine, herbed, and plain processed (such as American). The taste is usually mild compared to aged cheese.