Eduqas GCSE Food Preparation and Nutrition: Student Book

248 COMMODITIES How is cheese made? Freshmilk has to go through various processing stages before it becomes cheese. Certain cheeses are commonly called‘blue cheese’. These usually have a strong flavour and smell. In fact the‘blue’ is formed by adding mould to the cheese, either at the start of the cheese production or it can be sprayed onto the set curds . The curds are then pierced with stainless steel needles. The holes allow air into the cheese which activates the mould to form the cheese’s familiar blue/ green streaks. There are many different types of cheese and they can be categorised into‘types’: Categories Examples Fresh cottage cheese, cream cheese, fromage frais, ricotta, mozzarella Soft Brie, Camembert, feta Semi-hard Edam, St Paulin, Port Salut Hard Cheddar, Red Leicester, Parmesan, Emmental, Manchego Blue Stilton, Danish Blue, Gorgonzola, Roquefort Processed cheese slices, Cheese Strings, spreadable cheese COTTAGE CHEESE 4g of fat per 100g FROMAGE FRAIS (PLAIN) 6g of fat per 100g FETA 16–23g of fat per 100g RICOTTA 10g of fat per 100g MOZZARELLA 22g of fat per 100g EDAM 25g of fat per 100g CHESHIRE 31g of fat per 100g CHEDDAR 34g of fat per 100g BRIE 28g of fat per 100g PARMESAN 28g of fat per 100g BLUE STILTON 36g of fat per 100g MASCARPONE 42g of fat per 100g Cheese is made from fat, protein and water Extension Soft cheeses such as Brie, feta and Camembert may be contaminated with the bacteria listeria monocytogenes. Listeria will grow to harmful levels even when the cheese is correctly stored in a cold fridge. Women are advised to avoid eating soft cheeses during pregnancy because they are approximately 20 times more likely than other healthy women to develop listeriosis, the illness caused by listeria. A listeriosis infection resembles a mild, flu-like illness but it can cause septicaemia, miscarriages, infection of the newborn baby and, possibly, stillbirths. Listeria is killed by high heat.