Prepared from the curd precipitated from milk by rennet, purified chymosin or lactic acid. Cheeses other than cottage and cream cheeses are cured by being left to mature with salt, under various conditions that produce the characteristic flavour of that type of cheese. Although most cheeses are made from cow’s milk, goat’s milk and sometimes ewe’s milk can be used to make specialty cheeses. These are generally soft cheeses. There is a very wide variety of different types of cheese.There are numerous variants (over 800) including more than 100 from England and Wales alone (eight major regional cheeses: Caerphilly, Derby, Double Gloucester, cheddar, Lancashire, Red Leicester, stilton and Wensleydale).
Some varieties are regional specialties, and legally may only be made in a defined geographical area; others are defined by the process rather than the region of production.The strength of flavour of cheese increases as it ages; mild or mellow cheeses are younger, and less strongly flavoured, than mature or extra mature cheeses. The flavour that develops on ripening is due to the activity of proteinases and lipases, with further metabolism of free fatty acids to a variety of products.
Cheeses differ in their water and fat content and hence their nutrient and energy content, ranging from 50 to 80% water in soft cheeses (Mozzarella, Quark, Boursin, Cottage) to less than 20% in hard cheese (Parmesan, Emmental, Gruyère, Cheddar) with semi-hard cheeses around 40% water (Caerphilly, Gouda, Edam, Stilton). They contain much of the calcium of the milk and many contain a relatively large amount of sodium from the added salt.
Edam, Gouda composition/100g: water 41.5g, 1490kJ (356 kcal), protein 24.9 g, fat 27.4 g (of which 68% saturated, 30% mono-unsaturated, 3% polyunsaturated), cholesterol 114mg, carbohydrate 2.2g (2.2 g sugars) ash 3.9g, Ca 700mg, Fe 0.2mg, Mg 29mg, P 546mg, K 121mg, Na 819mg, Zn 3.9mg, Se 14.5µg, vitamin A 165µg RE (164µg retinol, 10µg carotenoids), E 0.2mg, K 2.3mg, B1 0.03mg, B2 0.33mg, niacin 0.1mg, B6 0.08mg, folate 21µg, B12 1.5µg, pantothenate 0.3mg. A 40 g serving is a good source of P, a rich source of Ca, vitamin B12.
Mozarella composition/100 g: water 50 g, 1256 kJ (300 kcal), protein 22.2 g, fat 22.4 g (of which 64% saturated, 32% monounsaturated, 4% polyunsaturated), cholesterol 79mg, carbohydrate 2.2 g (1 g sugars), ash 3.3 g, Ca 505mg, Fe 0.4mg,Mg 20mg, P 354mg, K 76mg, Na 627mg, Zn 2.9mg, Se 17µg, vitamin A 179µg RE (174µg retinol, 57µg carotenoids), E 0.2mg, K 2.3mg, B1 0.03mg, B2 0.28mg, niacin 0.1mg, B6 0.04mg, folate 7µg, B12 2.3µg, pantothenate 0.1mg.A 40 g serving is a source of P, a good source of Ca, a rich source of vitamin B12.
Blue-veined cheeses (Gorgonzola, Stilton, Roquefort, etc.) derive the colour (and flavour) from the growth of the mould Penicillium roquefortii, during ripening.
Traditionally, hard cheeses must contain not less than 40% fat on a dry weight basis, and that fat must be milk fat. However, a number of low-fat variants of traditional hard cheeses, and vegetarian cheeses, are now made.
Cottage cheese is soft uncured white cheese made from pasteurised skim milk (or milk powder) by lactic acid starter (with or without added rennet), heated, washed and drained (salt may be added). Contains more than 80% water. Also known as pot cheese, Schmierkäse and, in USA, as Dutch cheese.
Baker’s or hoop cheese is made in the same way as cottage cheese, but the curd is not washed, and it is drained in bags, giving it a finer grain. It contains more water and acid than cottage cheese. Composition/100 g: water 79 g, 431 kJ (103 kcal), protein 12.5 g, fat 4.5 g (of which 67% saturated, 30% mono-unsaturated, 2% polyunsaturated), cholesterol 15mg, carbohydrate 2.7 g (0.3 g sugars) ash 1.4 g, Ca 60mg, Fe 0.1mg, Mg 5mg, P 132mg, K 84mg, Na 405mg, Zn 0.4mg, Se 9µg, I 24µg, vitamin A 44µg RE (43µg retinol, 12µg carotenoids), K 0.4mg, B1 0.02mg, B2 0.16mg, niacin 0.1mg, B6 0.07mg, folate 12µg, B12 0.6µg, pantothenate 0.2mg.A 110 g serving (small pot) is a source of I, P, Se, vitamin B2, a rich source of vitamin B12.
Cream cheese is unripened soft cheese made from cream with varying fat content (20–25% fat or 50–55% fat). Composition/100 g: water 53.8 g, 1461 kJ (349 kcal), protein 7.6 g, fat 34.9 g (of which 66% saturated, 30% mono-unsaturated, 4% polyunsaturated), cholesterol 110mg, carbohydrate 2.7 g (0.2 g sugars), ash 1.2g, Ca 80mg, Fe 1.2mg, Mg 6mg, P 104mg, K 119mg, Na 296mg, Zn 0.5mg, Se 2.4µg, vitamin A 366µg RE (359µg retinol, 89µg carotenoids), E 0.3mg,K 2.9mg,B1 0.02mg, B2 0.2mg, niacin 0.1mg, B6 0.05mg, folate 13µg, B12 0.4µg, pantothenate 0.3mg.A 30 g serving is a source of vitamin A, B12.
Processed cheese is made by milling various hard cheeses with emulsifying salts (phosphates and citrates), whey and water, then pasteurising to extend the shelf-life. Typically 40% water, a 30 g portion contains 5 g protein, 8 g fat; provides 100 kcal (410 kJ). Soft version with 50% water is used as a spread.
Feta is Balkan (especially Greek), white, soft, crumbly, salted cheese made from goat’s or ewe’s milk. Composition/100 g: water 55.2 g, 1105 kJ (264 kcal), protein 14.2 g, fat 21.3 g (of which 74% saturated,23% mono-unsaturated, 3% polyunsaturated), cholesterol 89mg, carbohydrate 4.1 g (4.1 g sugars), ash 5.2 g, Ca 493mg, Fe 0.6mg, Mg 19mg, P 337mg, K 62mg, Na 1116mg, Zn 2.9mg, Se 15µg, vitamin A 125µg RE (125µg retinol,3µg carotenoids),E 0.2mg,K 1.8mg,B1 0.15mg,B2 0.84mg, niacin 1mg,B6 0.42mg, folate 32µg,B12 1.7µg, pantothenate 1mg.A 40 g serving is a source of P,a good source of Ca,vitamin B2, a rich source of vitamin B12.
Swiss cheese is an American name for any hard cheese that contains relatively large bubbles of air, like the Swiss Emmental and Gruyère. The holes arise during ripening from gases produced by bacteria. Composition/100 g: water 33.2 g, 1729 kJ (413 kcal), protein 29.8 g, fat 32.3 g (of which 62% saturated,33% mono-unsaturated, 6% polyunsaturated), cholesterol 110mg, carbohydrate 0.4 g (0.4 g sugars), ash 4.3 g, Ca 1011mg,Fe 0.2mg,Mg 36mg,P 605mg, K 81mg, Na 336mg, Zn 3.9mg, Se 14.5µg, vitamin A 271µg RE (268µg retinol, 33µg carotenoids), E 0.3mg,K 2.7mg,B1 0.06mg, B2 0.28mg, niacin 0.1mg, B6 0.08mg, folate 10µg, B12 1.6µg, pantothenate 0.6mg. A 40 g serving is a source of vitamin A, a rich source of Ca,P, vitamin B12.
Soft goat cheese composition/100 g: water 60.8 g, 1122kJ (268 kcal), protein 18.5 g, fat 21.1 g (of which 73% saturated, 24% mono-unsaturated, 3% polyunsaturated), cholesterol 46mg, carbohydrate 0.9 g (0.9 g sugars), ash 1.6 g, Ca 140mg, Fe 1.9mg, Mg 16mg, P 256mg, K 26mg, Na 368mg, Zn 0.9mg, Cu 0.7mg, Mn 0.1mg, Se 2.8µg, I 51µg, vitamin A 288µg RE (283µg retinol,54µg carotenoids), E 0.2mg, K 1.8mg, B1 0.07mg, B2 0.38mg, niacin 0.4mg, B6 0.25mg, folate 12µg, B12 0.2µg, pantothenate 0.7m
Compiled by Leopoldo Costa from the book 'Benders Dictionary of Nutrition and Food Technology' (David A. Bender), Woodhead Publishing Limited, Cambridge, England, 2006,
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