Food-Service-Manual-for-Health-Care-Institutions

Natural, Processed, and Imitation Cheeses
More than 2,000 varieties of cheeses are available that have tremendous potential for use in
interesting menus and are a challenge to the food buyer. Making good cheese purchases
requires a knowledge of the quality and flavor characteristics of each cheese and of the ways it
can be used.
Natural cheeses are made from whole, partially defatted, or skim milk, depending on the
variety of cheese. Federal standards of identity specifying the processing methods and setting
minimum fat and maximum moisture contents have been established for the primary cheese
varieties. Cheese is classified by origin, consistency, texture, color, shape, coating, flavor, basic
ingredient, and normal ripening period.
Varieties of Natural Cheese
Natural cheeses are classified into several groups by degree of hardness: soft, such as cottage
cheese, ricotta, and cream cheese; semisoft, such as brick, Muenster, and mozzarella; hard, such
as cheddar and Swiss; and very hard, such as Parmesan and Romano. Further distinctions are
made on the basis of the organism (bacteria or mold) involved in the ripening process and the
length of ripening or aging.
Cheddar Cheese
Cheddar is a whole-milk cheese that is perhaps the most popular of all the natural cheeses in
the United States. Also known as American cheddar, it can be identified by its shape or style
and classified as longhorn or daisy. In addition, it is often identified by the locale where it was
produced, such as Wisconsin, Vermont, or New York. Standards for cheddar cheese specify a
minimum of 50 percent milk-fat content and a maximum of 39 percent moisture by weight.
The USDA grades for cheddar cheese—AA, A, B, and C—are based on the cheese’s flavor, body,
texture, color, and appearance. Some states also have their own grades.
Flavor terminology also is used to specify age of the cheese. As cheddar cheese ages, its flavor
becomes sharper. The market flavors available are fresh or current; medium, mild, or mellow;
aged or sharp; and very sharp. Aged cheddar melts faster and produces a smoother
product than cheese less than three months old.
When purchasing cheddar cheese, the desired form and size should be specified: 20-, 40-,
or 60-pound blocks; 12-pound cylindrical longhorns; 20-pound cylindrical daisies; 5- to 20pound
loaves; or any other size or form available from vendors. Sliced forms also are available.
In addition, the desired degree of aging and USDA or state grade should be specified.
Swiss Cheese
Swiss cheese, produced from pasteurized whole and skim milk, has a lower fat content than
cheddar cheese. Standards require a minimum of 43 percent milk fat and no more than 41 percent
moisture. The characteristic holes, or “eyes,” are formed when bacteria produce gas bubbles
during the aging process. The activity of bacteria also creates the sweet, nutty flavor
characteristic of Swiss cheese. USDA-graded Swiss cheese is available. Aging for three to nine
months is typical, although the desired aging should be specified.
Cottage Cheese
Cottage cheese is the soft, uncured curd from pasteurized skim milk. Cream is added to the dry
cheese curd to make creamed cottage cheese. The milk-fat content and moisture should not be
less than 4 percent and 80 percent by weight, respectively, in the finished product. Creamed or
dry cottage cheese comes in small curds, with particles about 1 ⁄8 to 1 ⁄4 inch in diameter, and in
large curds, with particles up to 3 ⁄8 inch. Specifications for this product should state the curd
size to be ordered. Cottage cheese is available in many container sizes, from 1 to 30 pounds.
Product Selection
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