An Overview, History, and Types of Cheese

Overview of Cheese

Cheese by definition is a solid food made from the milk of mammals such as cows, sheep and goats. Cheese is made by curdling milk using a combination of acidification and rennet, an enzyme mixture obtained from the stomach lining of young cattle. Rennet can also be produce synthetically in the laboratory.

There are literally hundreds of types of cheese produces in various areas of the globe. The different styles and flavors of cheese result from a number of factors including:
Using the milk from various mammals
Butterfat contents
Using various species of mold or bacteria
The length of the aging process and processing treatments
Animal diet
The addition of herbs, spices, wood smoke and other flavoring agents
The use of pasteurized verses un-pasteurized milk

The yellow to red coloring of some cheeses results from the addition of annatto, a red or yellowish-red dyeing material prepared from the pulp surrounding the seeds of the Bixa orellana tree found in tropical regions of America.

Most cheeses are acidified by bacteria, which turn milk sugars into lactic acid, following the addition of rennet to complete the curdling.

History of Cheese

The origins of cheese predate recorded history as there is no conclusive evidence indicating where cheese making originated. The practice of cheese making had spread within Europe prior to Roman times and had become a sophisticated enterprise by the time the Roman Empire came into being.

Cheese is a good travel food and helped mitigate the risk of famine. It is a valuable staple due to its high content of fat, protein, calcium, and phosphorous. It is also easily portable and has a long shelf life.

Although the exact origins of cheese making are unknown, credit for the discovery most likely goes to nomadic Turkic tribes in Central Asia or to people in the Middle East. Folklore about the discovery of cheese tells of an Arab nomad carrying milk across the dessert in a container fashioned from the stomach of an animal. Upon reaching his destination he discovered that the mild had separated into curd and whey by the rennet from the animal’s stomach.

The earliest archeological evidence of cheese making has been found in Egyptian tomb murals the date back to approximately 2300 BC. The earliest of cheeses would have had a similar texture to cottage cheese or feta and have been sour and salty.

Types of Cheese

Cheese cannot be placed into exact categories however some common systems that are used are as follows:
Length of aging
Texture (hard or soft)
Methods of making
Fat content
Type of milk used

Fresh Cheese

The simplest of cheeses are made with little processing other than curdling and draining the milk. Examples of these cheeses include cottage cheese, Romanian Cas, Neufchatel and goat’s milk chevre. These cheeses are mild in taste, soft, and are easily spread.

Whey cheeses are made from the discarded whey that results from the processing. These cheeses include Provencal Brousse, Corsican Brocciu, Italian Ricotta, Romanian Urda and Norweigian Geitost.

Mozzarella is a fresh cheese that is made by stretching and kneading the curds in hot water to form a ball

Fresh cheeses without additional preservatives can spoil in a matter of days.

Texture Categories of Cheese

The firmness of cheese results from the moisture content. The lower the moisture content the harder the cheese. Categories of cheese texture fall into soft, semi-soft, semi-hard, and hard although the delineation is an inexact science. Hard cheeses are generally packed into molds under more pressure and are aged for a longer period of time.

Cheddar is an example of a semi-hard to hard cheese whose curd is cut, heated, piled, and stirred before being pressed into forms. Colby and Monterey Jack are similar but milder cheeses whose curd is rinsed before being pressed into forms. The rinsing process washes away some acidity and calcium. The process for making cheeses such as Edam and Gouda include a similar curd washing technique.

Swiss-style cheeses like Emmental and Gruyere are usually firm and are made with bacteria. The bacteria give Emmental its holes and contribute to the aromatic and sharp flavor. The hardest cheeses such as Parmesan, Pecorino, and Romano are packed firmly into forms and aged for months to years.



Nutritional Benefits and Health Risk of Cheese

Cheese supplies large amounts of calcium, protein, and phosphorous. An ounce of cheddar cheese contains approximately seven grams of protein and 200 milligrams of calcium. While cheese is virtually concentrated milk it would take approximately seven ounces of milk to provide 200 milligrams of protein.

There are nutritional disadvantages to cheese similar to those of milk. Cheese is America’s number one source of saturated fat. A diet consisting of foods high in saturated fats, such as cheese, may lead to an increased risk of heart disease. However, levels of heart disease in France and Greece, the leading two cheese consumption countries, are relatively lower than other countries. This may be explained by the French Paradox where levels of the consumption of red wine is higher than average.

The consumption of raw-milk cheeses can cause listeriosis, brucellosis, salmonellosis, and tuberculosis. The US enacted a law in 1944 stating that all raw-milk cheeses must be aged at least 60 days. Some argue that concerns are unwarranted as the consumption of raw-milk cheeses remains legal in Europe and most cheese related illnesses were traced to pasteurized cheeses.

Pregnant women are warned against eating soft-ripened cheeses and blue veined cheeses due to the listeria risk to the unborn baby.

Some studies have indicated that the consumption of cheeses including Cheddar, Mozzarella, Swiss, and American may help prevent tooth decay. Evidence supporting the claim includes the following:
The calcium, protein, and phosphorous may protect tooth enamel
Increased saliva flow washes away acids and sugars
Cheese may have antibacterial properties for the mouth

Some people react negatively to the amines found in cheese, more specifically histamine and tyramine. Certain aged cheeses contain high concentrations of amines which can trigger headaches, rashes, and blood pressure elevation.

An additional concern for a diet consisting of high concentrations of cheese and other dairy products is obesity. Studies indicate that rates of obesity are higher in those whose dairy intake is higher than those whose diet consists of vegetable based fats.