The Things You Need to Know About CHEESE

April 30, 2008

In the United States, more than 10 billion pounds of natural and processed cheeses are made every year, from about one-third of all the milk produced in the country; and the average American consumes about 27 pounds of cheese every year. Natural cheeses are made from whole, 2%, lowfat, 1% lowfat or fat-free milk or a combination of these. Cheese is a dairy product and offers high-quality protein, vitamins X, B2 and B12 and calcium, phosphorus and zinc. An ounce of cheddar has 114 calories, 8.9 g of fat and 204 mg. of calcium. Some cheeses, eaten after meals, have been shown to help prevent tooth decay. Cheese labeled soft, semi-soft or hard refer to the degree of moisture, softness, and hardness in them. They are coagulated or curdled milk that involves stirring, heating, draining off the watery part called whey, then collected and pressed into a curd. In some cases as noted below, ripening occurs by adding bacteria or mold.

Natural cheeses can be either unripened (not aged and made by coagulating milk proteins with acid) or ripened (aged made by coagulation milk proteins with rennet (an enzyme) and culture acids. These cheeses are subsequently aged. The protein, called casein, is a natural part of these cheeses as is the mold that sometimes covers the cheese as it ages. It takes about five quarts of milk make a pound of whole milk cheese. There are more than 500 popular variations of cheese sold in the U.S.

Processed cheese is a creamy, smooth cheese product made with natural cheese combined with other ingredients, usually more milk and/or milk solids, and water, plus stabilizers for longer shelf life. The combination is then heated and mixed into a homogeneous blend with the end result a cheese that melts and flows. This melting property is due to the emulsifying salts (phosphates or citrates), which bind minerals in the natural cheese to interact with the fat and water. Natural cheeses, when melted, often show a separation from the natural oils and proteins and produce a lumpy appearance.

Processed cheese foods are usually combinations of Cheddar and Mozzarella natural cheeses that are shredded and blended with salts, then heated and mixed into a creamy state. They can then be cooled to a block again. Stabilizers and gums are frequently added to processed cheeses, again to lengthen shelf life.

Pasteurized cheese sauce/spread is a sauce product, pasteurized to stop the aging process. This certainly lengthens the shelf life but greatly impacts the flavor because "age" is a plus in natural cheeses. Cheese spreads have more water/moisture than processed cheeses.

Imitation cheeses, or cheese substitutes, are a great alternative for those looking to avoid fats, cholesterol, sugar (lactose) or allergens. Companies have introduced cheese substitutes made from grains, rice, or soybeans. All are good sources of complex carbohydrates and proteins. However, typically, they do not melt as well as natural cheese, nor have the same mouth feel. Although most cheese substitute products have fat (usually from partially hydrogenated oil), they do not contain cholesterol. They are also typically lower in calories, with a slice ranging from 22 to 90 calories. So top line – read those ingredient labels carefully.

Looking to save $$? You better shop around. Look carefully in three places in your store for the same product -- all with different prices. The dairy case will usually have staple cheeses such as cheddar, Swiss and Monterey Jack, prepackaged at the lowest price. The deli and cheese tables may have the exact same products, but you will pay more. Know what you want, and shop all three areas for the best price.

Proper storage of your cheeses is important. Always rewrap cheese in paper, preferably, and wrap it as tightly as possible to avoid the cheese picking up flavors or odors from other foods. For extra insurance, wrap the paper-wrapped cheese in plastic wrap.

Recommended temperature is 35-40ºF., which is usually the vegetable bin. Do not store in a meat bin. If mold does form, cut off the mold and about ½" more; the remaining cheese will be perfectly fine to eat. If it smells funny, looks slimy, or looks dried and cracked, throw it away.

Change the wrapping of cheeses frequently; if the cheese is still available after one week, rewrap in new paper and plastic wrap. For very pungent cheeses like a washed rind or blue cheeses, double wrap them; sniff the package; if you still can smell the cheese, wrap it once more, and store them in a plastic container with a tight fitting lid. Do not store pungent cheeses with other cheeses. Do not store natural or artisanal cheeses in the freezer; their texture will not survive.

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