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 M.. 
 
 U.t. OEPOWTOm' 
 
 <S5n united states 
 department 
 of agriculture 
 
 HOME AND 
 GARDEN BULLETIN 
 NUM8ER193 
 
 PREPARED BY 
 FOOD SAFETY 
 AND QUALITY 
 SERVICE 
 
CHEESE 
 
 Many countries have developed one or more 
 varieties of cheese peculiar to their own condi- 
 tions and culture. 
 
 When the colonists settled in the New World 
 they brought with them their own methods of 
 making their favorite kind of cheese. The first 
 Cheddar cheese factory in the United States was 
 built by Jesse Williams, near Rome, Oneida 
 County, N.Y., in 1851. As the population increased 
 in the East, and there was a corresponding in- 
 crease in the demand for market milk, the cheese 
 ^ndustry gradually moved westward. Cheesemak- 
 ing in the United States and in the other leading 
 cheese-producing countries of the world is now 
 largely a factory industry. 
 
 Many of the popular varieties, although orig- 
 inating in Europe, are now produced in the United 
 States and are available in most food stores, 
 delicatessens and specialty cheese stores. 
 
 MAKING NATURAL CHEESE 
 
 The making of natural cheese is an art cen- 
 turies old. It consists of separating most of the 
 
milk solids from the milk by curdling with rennet 
 or bacterial culture or both and separating the 
 curd from the whey by heating, stirring, and pres- 
 sing. Most cheeses in this country are made from 
 whole milk. For certain types of cheese both milk 
 and cream are used and for other types, skim 
 milk, whey or mixtures of all of these are used. 
 
 The distinctive flavor and body and texture 
 characteristics of the various cheeses are due to: 
 (1) the kind of milk used, (2) the method used 
 for curdling the milk and for cutting, cooking, 
 and forming the curd, (3) the type of bacteria or 
 molds used in ripening, (4) the amount of salt or 
 other seasonings added and (5) the conditions 
 of ripening such as temperature, humidity and 
 length of time. Sometimes only minor differences 
 in the procedures followed may make the dif- 
 ference between one variety of cheese and 
 another. 
 
 After the cheese has been formed into its 
 characteristic shape it is given a coating of wax 
 or other protective coating or wrapping and al- 
 lowed to cure or age for varying lengths of time 
 depending upon the kind or variety of cheese 
 being made. 
 
 When the cheese has reached its proper curing 
 stage it is often cut or sliced from larger blocks 
 or wheels into more suitable sizes for consumer 
 use. The refrigerated showcase in a modern food 
 market is most enticing with its display of various 
 shapes and sizes of cheese packages such as 
 wedges, oblongs, segments, cubes, slices, blocks 
 and cut portions. 
 
 CARE IN THE HOME 
 
 All natural cheese should be kept refrigerated. 
 Soft unripened cheeses, such as cottage, cream 
 or Neufchatel, are quite perishable and should 
 be used within a few days after purchase. Ripened 
 or cured cheeses keep well in the refrigerator for 
 several weeks if protected from mold contamina- 
 tion and drying out. When possible the original 
 wrapper or covering should be left on the cheese. 
 The cut surface of cheese should be covered 
 
with wax paper, foil, or plastic wrapping material 
 to protect the surface from drying. If large pieces 
 are to be stored for any extended length of time, 
 the cut surface may be dipped in hot paraffin. 
 Small pieces may be completely rewrapped. Mold 
 which may develop on cheeses should be scraped 
 or cut from the surface of the cheese. The particu- 
 lar mold in the interior of such cheeses as Blue, 
 Gorgonzola, Roquefort or Stilton has been care- 
 fully developed to produce the characteristic color 
 and distinctive flavor of those varieties and is con- 
 sumed as part of the cheese. 
 
 Ends or pieces of cheese that have become 
 dried out and hard may be grated and kept refrig- 
 erated in a clean, tightly covered glass jar, and 
 used for garnishing or accenting. 
 
 Cheese with an aromatic or a strong odor such 
 as Limburger should be stored in a tightly cov- 
 ered jar or container. Such cheeses are fast 
 curing and are best when used within a reason- 
 able time after purchase. 
 
 Normally cheese should not be allowed to 
 freeze as this may damage the characteristic body 
 and texture and cause the cheese to become 
 crumbly and mealy. However, small pieces (1 
 pound or less) not over 1 inch thick of certain 
 varieties may be frozen satisfactorily for as long 
 as 6 months if handled and stored properly. Since 
 it is necessary that the cheese be frozen quickly, 
 the temperature of the freezer should be 0'' F. 
 or lower. Cut cheese should be carefully wrapped 
 (foil or other moistureproof freezer wrapping 
 should be pressed tightly against surfaces to 
 eliminate air, and to prevent evaporation), then 
 frozen immediately. Among the varieties of 
 cheese which can be successfully frozen in small 
 pieces are: Brick, Cheddar, Edam, Gouda, 
 Muenster, Port du Salut, Swiss, Provolone, Moz- 
 zarella, and Camembert. Small sizes as in the 
 case of Camembert can be frozen in their original 
 package. When removed from the freezer, cheese 
 should be thawed in the refrigerator and used as 
 soon as possible after thawing. 
 
 Except for soft unripened cheeses such as cot- 
 tage and cream cheese, all cheese should be 
 
served unchilled in order to help bring out its 
 distinctive flavor and texture characteristics. This 
 usually requires 20 minutes to 1 hour or more 
 at room temperature. 
 
 USES 
 
 Cheese is one of the most nutritious and versa- 
 tile foods. Because it is an excellent source of 
 many important nutrients in the diet and because 
 it is a well-liked food, cheese is used freely by 
 nutritionists and homemakers in planning meals 
 and in the preparation of many flavorful dishes. 
 With the wide variety of flavors, colors, and con- 
 sistencies to choose from, natural cheeses are 
 suitable for any meal of the day, from appetizers 
 to desserts, and between-meal snacks as well. 
 Whether served separately or in combination 
 dishes, cheese adds zest and flavor to other foods. 
 There is a cheese to suit every taste, mood or 
 occasion. 
 
 Some of the many ways of using different kinds 
 of cheese are as follows: 
 
 (a) Main dish in the form of fondue, souffle, 
 Welsh rabbit, omelet, pizza, or in combination 
 with potatoes, other vegetables, rice, macaroni, 
 noodles or spaghetti. 
 
 (b) Salads and salad dressings. 
 
 (c) Assorted cheeses on trays with fruit, nuts 
 and crackers or chips. 
 
 (d) Appetizers in the form of cut cheese or as 
 spreads and dips. 
 
 (e) Sliced in toasted or cold sandwiches or as 
 : an ingredient in sandwich spreads and sauces. 
 
 (f) Grated as a garnish for soups, sauces and 
 \ hot dishes. 
 
 . (g) Desserts, as cheese and crackers, cheese 
 (cakes, cheese pies, or fruit pies with cheese. 
 
RIPENING CLASSIFICATIONS 
 Unripened 
 
 The soft unripened varieties such as cottage 
 cheese contain relatively high moisture and do 
 not undergo any curing or ripening. They are con- 
 sumed fresh— soon after manufacture. The firm 
 unripened cheeses such as Gjetost and Mysost 
 also may be used soon after manufacture but 
 because they contain very low moisture may be 
 kept for several weeks or months. 
 
 Soft Ripened 
 
 in the soft ripened cheeses, curing progresses 
 from the outside or rind of the cheese, towards 
 the center. Particular molds or culture of bacteria 
 or both, which grow on the surface of the cheese 
 aid in developing the characteristic flavor and 
 body and texture during the curing process. 
 Curing continues as long as the temperature is 
 favorable. These cheeses usually contain more 
 moisture than semi-soft ripened varieties. 
 
 Semisoft Ripened 
 
 Unlike the soft ripened varieties, these cheeses 
 ripen from the interior as well as from the surface. 
 This ripening process begins soon after the 
 cheese is formed, with the aid of a characteristic 
 bacterial or mold culture or both. Curing con- 
 tinues as long as the temperature is favorable. 
 These cheeses contain higher moisture than the 
 firm ripened varieties. 
 
 Firm Ripened 
 
 These cheeses ripen with the aid of a bacterial 
 culture, throughout the entire cheese. Ripening 
 continues as long as the temperature is favorable. 
 The rate and degree of curing is also closely 
 related to the moisture content. Therefore, these 
 cheeses, being lower in moisture than the softer 
 varieties, usually require a longer curing time. 
 
Very Hard Ripened 
 
 These cheeses also are cured with the aid of 
 a bacterial culture and enzymes. The rate of 
 curing however is much slower because of the 
 very low moisture and higher salt content. 
 
 Blue-Vein Mold Ripened 
 
 Curing is accomplished by the aid of bacteria 
 but more particularly by the use of a character- 
 istic mold culture that grows throughout the 
 interior of the cheese to produce the familiar 
 appearance and characteristic flavor. 
 
 
 I" 
 
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 The charts in this pamphlet will help you in 
 learning some of the more popular and generally 
 available varieties of natural cheese, their general 
 classification, principal characteristics, and some 
 of their uses. 
 
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PASTEURIZED PROCESS 
 CHEESE 
 
 Pasteurized process cheese is a blend of fresh 
 and aged natural cheeses which have been 
 shredded, mixed and heated (pasteurized), after 
 which no further ripening occurs. It melts easily 
 when reheated. The blend may consist of one or 
 two or more varieties of natural cheese and may 
 contain pimentos, fruits, vegetables, or meats. 
 Smoked cheese or smoke flavor may also be 
 added. 
 
 The flavor of pasteurized process cheese de- 
 pends largely upon the flavor of the cheese used 
 which may be modified by flavoring materials 
 added. Pasteurized Gruyere cheese has a nut- 
 sweet flavor, somewhat similar to Swiss. 
 
 Some other available varieties are: pasteurized 
 process American cheese, pasteurized process 
 Swiss cheese, pasteurized process Swiss cheese 
 blended with American, and pasteurized process 
 Brick cheese. 
 
 Process cheese is packaged In slices, V2-, 1- 
 and 2-pound loaves and cut portions. 
 
 It may be used in main dishes, for snacks and 
 cheeseburgers, with cold cuts and salads, on 
 grilled or toasted sandwiches, in numerous sand- 
 wich combinations and in casseroles. 
 
 PASTEURIZED PROCESS 
 CHEESE FOOD 
 
 Pasteurized process cheese food is prepared In 
 much the same manner as process cheese except 
 that it contains less cheese, with nonfat dry milk, 
 or whey solids and water added. This results in 
 a lower milk fat content and more moisture than 
 in process cheese. Pasteurized process cheese 
 food also may contain pimentos, fruits, vegeta- 
 bles or meats or may have a smoked flavor. 
 
 Cheese food is milder in flavor, has a softer 
 texture, spreads more easily and melts quicker 
 than process cheese due to the higher moisture. 
 
 The most popular variety is pasteurized process 
 
 18 
 
American cheese food and is packaged in slices, 
 rolls, links and loaves. 
 
 It may be used in any place where process 
 cheese is used though it is not likely to add as 
 much cheese flavor. 
 
 PASTEURIZED PROCESS 
 CHEESE SPREAD 
 
 Pasteurized process cheese spread is made in 
 much the same manner as pasteurized process 
 cheese food but generally contains higher mois- 
 ture, and the milk fat content is usually lower. 
 A stabilizer is used in the preparation of this 
 product to prevent separation of ingredients. It 
 is normally more spreadable than cheese food. 
 Cheese spread also may contain pimentos, fruits, 
 vegetables or meats or may have a smoked flavor. 
 
 The flavor of pasteurized process cheese 
 spread depends largely upon the flavor of the 
 cheese used which may be modified by flavoring 
 materials added. 
 
 Some available varieties are: pasteurized 
 process American cheese spread, pasteurized 
 process pimento cheese spread, pasteurized 
 process pineapple cheese spread and pasteur- 
 ized process Blue cheese spread. 
 
 Spreads are packaged in jars and loaves con- 
 venient for use as snacks, in stuffing celery stalks, 
 and in deviled eggs, noodle casseroles, meat 
 balls, hot vegetables, sandwiches, sauces, and 
 dressings. 
 
 COLDPACK CHEESE 
 
 Coldpack cheese or Club cheese is a blend of 
 the same or two or more varieties of fresh and 
 aged natural cheese, as in process cheese, except 
 that the cheese is mixed into a uniform product 
 without heating. It may have a smoked flavor. 
 
 The principal varieties are coldpack American 
 cheese and cold pack Swiss cheese. 
 
 The flavor is the same as the natural cheese 
 used and usually is aged or sharp. The body is 
 
 19 
 
softer than the natural cheese and it spreads 
 easily. 
 
 Coldpack cheese is packed in jars, rolls, or 
 links and it is especially good as an appetizer, 
 snack, or dessert. 
 
 COLDPACK CHEESE FOOD 
 
 Coldpack cheese food is prepared in the same 
 manner as Coldpack cheese but includes other 
 dairy ingredients as used in process cheese food. 
 In addition, sweetening agents such as sugar 
 and corn sirup may be added. 
 
 Coldpack cheese food may contain pimentos, 
 fruits, vegetables or meats or may have a smoked 
 flavor. 
 
 The flavor resembles the cheese from which it 
 is made but is milder. It is softer than the natural 
 cheese and spreads more easily due to the other 
 ingredients added and the higher moisture 
 content. 
 
 It is packaged in the same way as Coldpack 
 cheese and may be served in the same manner. 
 
 BUYING CHEESE 
 
 CHECK THE LABEL 
 
 The labels of natural cheese, pasteurized 
 process cheese, and related products carry im- 
 portant descriptive information. The name of a 
 natural cheese will appear as the variety such 
 as "Cheddar cheese", "Swiss cheese", or "Blue 
 cheese." 
 
 Pasteurized process cheese labels will always 
 include the words "pasteurized process", together 
 with the name of the variety or varieties of cheese 
 used, for instance, "pasteurized process American 
 cheese" or "pasteurized process Swiss and 
 American cheese". 
 
 Cheese food also contains ingredients other 
 than cheese and therefore is labeled as "pasteur- 
 ized process cheese food". Cheese spreads have 
 a different composition from cheese foods and 
 
 20 
 
are labeled as "pasteurized process cheese 
 spread". All the ingredients used in the prepara- 
 tion of these products are listed on the respective 
 label along with the kinds or varieties of cheese 
 used in the mixture. Also the milkfat and moisture 
 content may be shown. 
 
 Coldpack cheese ana coIdpacK cheese food 
 are labeled in the same manner as other cheese 
 and cheese foods except that "club cheese" or 
 "comminuted cheese" may be substituted for the 
 name "coldpack cheese". 
 
 BRAND 
 
 CHEOO^R 
 CHEESE 
 
 
 FftOK\ 
 
 WEIGHT 
 
 DISTRIBUTOR 
 
 CURING CATEGORY 
 
 NAME 
 
 QUALITY 
 
 CHECK THE CURE 
 
 A very important bit of information on the label 
 of certain varieties of natural cheese pertains to 
 the age or degree of curing. For instance, Cheddar 
 cheese may be labeled as "mild", "medium" or 
 "mellow", or "aged" or "sharp". In some cases 
 pasteurized process cheese may be labeled to 
 indicate a sharp flavor when a much higher pro- 
 portion of sharp or aged cheese was used in its 
 preparation. 
 
 CHECK THE NAME 
 
 Look for the name of the article. Do not con- 
 fuse the brand name with the name of the cheese. 
 For some purposes you may want natural cheese, 
 
 21 
 
for others, process cheese or cheese food, and 
 for still others, pasteurized process cheese spread 
 or coldpack cheese may best serve your needs. 
 In many cases they may be packaged alike but 
 the names on the labels will be different. 
 
 CHECK FOR QUALITY 
 
 The U.S. Department of Agriculture has estab- 
 lished U.S. grade standards for four varieties of 
 cheese: Cheddar, Colby, Monterey, and Swiss. 
 The cheese industry uses the grade standards to 
 identify levels of quality, to have a basis for 
 establishing prices at wholesale, and to provide 
 consumers with the qualities they want. 
 
 Cheddar cheese carrying the USDA grade 
 shield on the label of consumer-size packages is 
 available in several sections of the United States. 
 
 The* USDA grade shield means that the Ched- 
 dar cheese has been inspected and graded by an 
 experienced and highly trained Government 
 grader. And it means the cheese was produced 
 in a USDA inspected and approved plant, under 
 sanitary conditions. It is your guarantee of con- 
 sistent and dependable quality. 
 
 Cheddar cheese carrying the U.S. Grade AA 
 shield is the highest quality. It meets exacting 
 USDA standards, has a fine, highly pleasing 
 Cheddar flavor, a smooth compact texture, uni- 
 form color, and attractive appearance. 
 
 To earn this grade, cheese must be produced 
 with special care-in the quality of the milk, 
 cheese-making skill, curing or ripening process, 
 and packaging. 
 
 The AA shield is assurance of consistently fine 
 Cheddar flavor and texture in every package. 
 
 22 
 
Cheddar cheese bearing the U.S. Grade A 
 shield on the package is also of good quality — 
 but not as high as AA. The flavor is pleasing; 
 however, there may be more variation in flavor 
 and texture between packages. 
 
 Cheese and cheese products not covered by 
 U.S. grade standards may be inspected for quality 
 according to other quality specifications and bear 
 the USDA "Quality Approved" shield on the label. 
 Cottage cheese is an example of a cheese product 
 bearing the "Quality Approved" shield. 
 
 To carry the "Quality Approved" shield, the 
 product must be manufactured in a plant meeting 
 the USDA sanitary specifications for plant and 
 equipment. 
 
 >•-/ 
 
 23 
 
UNIVERSITY OF FLORIDA 
 
 • i^« # vA ^ ^262 08582 9801 
 
 HOW TO uu I v.ni.u^v 
 
 CHECK Natural, 
 THE TYPE pasteurized process, 
 or coldpock 
 
 LOOK 
 
 FOR THE 
 
 USDA SHIELD 
 
 os_da^^osda 
 
 I QUALITY APPROVED^ 
 
 us DEPT OF AGRICULTURE 
 
 GRADING AND 
 QUALITY CONTROL SERVICE 
 
 ^ 
 
 OFFICIAILT INSriCTIO, 
 
 U.S. Grade 
 
 AA & 
 
 U.S. Grade A 
 
 Found on 
 Cheddor cheese. 
 Grade AA is 
 top quality; fine 
 flavor, smooth 
 texture. 
 Grade A 
 is almost as good 
 
 Quality Found on cottage 
 Approved cheese, may be 
 
 used on other 
 cheeses. Means 
 good quality. 
 
 ISSUED SEPTEMBER 1971 
 SLIGHTLY REVISED MAY 1977 
 
 GPO : 1977 O - 235-429