Storage of Cheese

Cheese must be stored properly to prevent deterioration. Most cheeses should be refrigerated; some can be frozen; and processed cheese products can be stored in a cool, preferably dark, cupboard until ready for use, though refrigeration retains desirable qualities more effectively. Read more »

Cheese Cooking Temperatures

Cooking temperatures for cheeses should be kept low and heating times short. High heat or prolonged cooking toughens cheese proteins and causes the fat to separate out, creating an oily, stringy, and inferior product. When using a microwave, it is best to use lower power settings - between 30 and 70 percent - for melting cheese. Read more »

Selecting Cheese

The chemical composition of a cheese determines its functional properties, which dictate how it will be used in food preparation. Some of these functional properties are shredability, meltability, oiling off, blistering, browing, and stretchability. Read more »

Cheese is most often used as an ingredient to add flavor, color, and texture in a variety of ways - on pizza, as a taco topping, and in cheese souffles, sandwiches, casseroles, quiches, and sauces. Mozzarella, Parmesan, and ricotta cheeses are often found in Italian dishes Read more »

Not all cheeses are graded according to the USDA-defined U.S. Grades AA, A, B and C, but those that are graded are evaluated based on their variety, flavor, texture, finish, color, and appearance. Exceptions to these criteria are Colby cheese, in which color is not considered, and Swiss cheese, which is graded additionally for its salt level and eyes (holes). Read more »

About Processed Cheeses

Approximately one-third of the cheese produced in the United States is used for pasteurized processed cheeses. These are called processed cheese, cold-pack cheese, process-cheese food, process-cheese spread, and imitation cheese. Processed cheese was patented in 1916 by James L. Kraft, who founded Kraft Foods. Read more »

Whey and Whey Products

Whey separated from its water content is rich in nutrients and low in fat. It contains the water-soluble whey proteins, with most of the lactose, water-soluble vitamins, and minerals of the milk. It is highly perishable when fresh, so it is most often processed quickly into whey cheeses, dry whey, and modified whey products. Read more »

Curing and Ripening Cheese

Many Cheeses are like wine, in that their finished character is determined not only by the original ingredients, but by the maturation process. The aging process whereby cheese is converted from a bland, tough, rubbery, fresh curd into a unique cheese with its own mature flavor, aroma, and texture is called, often interchangeably, curing or ripening. Read more »

Curd Treatment in Cheese Production

The curd may be treated to remove more whey by cutting, heating, and salting. Optional further treatment includes knitting and/or pressing. Although a few chemical tests can be made to assess the progress of the curd through each of these treatments, it is often the experienced judgment of a cheese maker that determines when it is time for the next step. Read more »

Coagulation Process in Cheese Making

Cheese-making starts with the coagulation of the casein protein in milk. The two main methods by which coagulation can occur are by the action of enzymes or acid. The type of method used determines many of the characteristics of the resulting cheese. Read more »