SITHCCC017

Handle and serve cheese

Learner Guide
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CHEESE OVERVIEW

Cheese is made by curdling and coagulating milk with acid and rennet. Rennet is found in the stomach of
cows and it is thought that the first cheeses were made accidentally as a result of storing milk in an animal's
stomach.

It was no doubt soon noticed that this actually preserved the milk for longer so that it could be used in
times when milk production was poor. It is not known where exactly cheese was first made, but most of the
Ancient cultures of Europe, the Mediterranean and the Middle East have records of cheese production.

Many local varieties came about as a result of the local conditions. Colder European climates required less
salting of cheese for preservation, resulting in favourable conditions for mould and bacterial growth. Many
European cheeses are now well-known for the use of moulds and bacteria in their production.

The fromagerie (French for cheese room) at specialty stores provides the perfect environment for cheeses.
Cheese is a living product that needs an environment that encourages "good mould". This is achieved
through the combination of ventilation, temperature and humidity.

The major types of cheeses are:

 White mould cheeses (surface ripened cheeses)

 Washed rind cheeses (surface ripened with bacteria)
 Cooked, pressed and dried cheeses (Swiss style and Cheddars)
 Blue mould cheeses (centre ripened)

Other categories are non-bovine cheeses such as goats' cheese (chèvre), buffalo cheese (mozzarella) and
fresh cheeses such as ricotta and cream cheese.

Cheese can also be classified into common types of cheeses that are produced and sold. These are:
1. milk based from cows, sheep, goats, buffalo
2. soy based
3. specialty
4. low fat or reduced fat
5. mass produced
6. farmhouse
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1.1 – Confirm cheese requirements from food preparation list or work order

Information from food preparation lists or work orders

Preparing and serving food in accordance with a provided food preparation list or work order reflects
well on both the cook and the establishment. For this reason, it is important to refer to any given list at
all times through the preparation stage.

A preparation list or work order will contain a wealth of information that will aid in planning the
execution of the order.

A food preparation list or order may contain details on:

 Date and time order is required

 Location of event

 Nature of event

 Number of guests

 Types of cheeses wanted

 Whether dishes wanted are hot, cold

or a variety

 Dietary requirements

 Budget.

Information such as that mentioned above will enable the

intricacies of the preparation to be confirmed and a timeline of necessary steps to be created.

From a preparation list or work order points to decide may be:

 When to order cheese, garnishes and accompaniments

 The quantity of ingredients to be ordered

 The types of ingredients to be ordered

 The preparation time needed

 Servings to create

 Serving size

 Presentation/serving of food

 The number of kitchen/serving staff required

 Transportation requirements.
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Work order and food preparation list documentation

Depending on the type of company, the way in which a work order or preparation list is
documented may be different. It may be a form that every client is required to complete. This
form could include set choices a customer has to choose from, or it may be less structured.

For example:

THE CHEESE COMPANY – CLIENT ORDER FORM

Name: F Number of
u Guests:
n
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ti
o
n
D
at
e:

Telephone: F Waiter Service

u Required?
n
c
ti
o
n
A
d
d
r
e
ss
:

Billing Address: F Pick Up/

u Delivery:
n
c
ti
o
n
T
y
p
e:

Appetisers:
Cheddar and Apple Slice Parmesan Crisp
Stilton and Walnut Stack Wensleydale and Cranberry Cracker
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Entrees:
Cheese and Crackers Platter Camembert and Focaccia
Cream Cheese and Salmon Mozzarella, Basil and Tomato Bruschetta

Special Requirements/Additional Information:

An order could also take a less formal approach and be presented as simple notes following a telephone
conversation or face to face consultation. Regardless of the presentation of the food order, the relevant
order must be taken from it and steps taken to complete the order.

If at any point, the work order or preparation list is unclear, it is best to contact the person(s) that made
the order and ask for clarification. This will show the customer that as a company, you are dedicated to
providing what has been asked for.

1.2 – Identify and select cheese types and cheeses from stores according to quality, freshness and stock
rotation requirements

Quality
The quality of a cheese refers to its standard compared to similar varieties. When assessing the quality
of a cheese, there are various attributes to consider.

The quality of a cheese may affect its:

 Appearance

 Flavour

 Texture.

Whilst a cheese may conform to legal standards, it may have defects of the aforementioned which
mean it is undesirable, or unfeasible for consumer use. There are things you can look out for or steps
you can take to determine the quality of a cheese and ensure you are selecting the most suitable
product.

Try before you buy

Any good supplier should allow you to sample a cheese before you have to make a purchase. Big chains
of supermarkets may not allow you to do this but look out for deli counters in store alongside specialist
cheese shops and delicatessens.

Check where the cheese is made

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Generally speaking, the more precise the information about where the cheese has been made, the
higher the quality of cheese.

For example, the Australian Grand Dairy Ward’s Grand Champion Cheese award winner for 2016 was a
gruyere that is created on a small farm in Tasmania. The cheese’s origins being so specific suggest it is
not mass produced and that optimum conditions for the cheese are created.

Find a balance
When tasting a cheese, look for a balance of flavours and
a change in flavours. A good cheese, for example, should be
neither too sharp nor too rich. Quality cheese should leave you
experiencing a different flavour at the end than what was
there when it was first put it in your mouth.

Freshness
Usually, when talking about food, freshness means how long ago it
was made and, in most cases,, the more recent, the better. With cheese, freshness is not so clear cut as
in some cases, the first steps of a cheese being produced occurred long ago. Even with that being the
case, there are ways to establish the freshness of a variety of cheeses.

Aroma
You should know the usual smell of any cheese you handle and use on a
regular basis. If the scent has changed, this could be an indication that
the cheese is no longer fresh and therefore not suitable to use. For
cheeses that you deal with on a less regular basis, talk to your supplier
about how it’s odour and they will be able to advise you on what is
typical.

Mould
Mould within a cheese is not necessarily an issue. Some cheeses even
have mould deliberately added to them as part of the ageing and flavouring process, Stilton, for
example. Other hard cheeses may show signs of mould on the exterior. This shows that the cheese may
not be entirely safe to consume. Whilst in some cases, mould can be trimmed, it is usually best practice
to dispose of cheese that is mouldy and should not be.

Longevity
When selecting a cheese, knowing its shelf life may be a deciding factor. Hard cheeses such as cheddar
and Swiss can stay fresh for up to six months if stored correctly. Softer cheese such ricotta and brie,
even when kept properly will only usually stay fresh for about 7 days.

Stock rotation
How quickly produce is used within your business will affect what cheeses you order and when. As
previously touched upon, there is little sense in purchasing ricotta if it is not required for five weeks as it
simply won’t last that long. Orders made for cheese stock must be done with consideration of when the
cheese will be used and how long it can be safely stored for.
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Prior to storing cheese in a cooler or refrigerator, it should be clearly marked with the date of purchase,
in an easy to read place. This will mean anyone looking at the cheese stocks will be able to see at a
glance, what is needed and any expiry dates.

Within your place of work, operate a first in, first out (FIFO) policy to ensure that cheese most recently
purchased is not used before older dated produce. As well as this, stock shelves from left to right so it is
easy to operate said policy.

Production of Cheese

Cheese is produced from first class milk, acid and rennet. Any type of milk can be used: cow's, sheep's,
buffalo, goats' and even yak and camel milk. The milk is heated, held at a specific temperature for a short
period to destroy harmful bacteria and then placed into a vat. A starter culture such as bacteria or acid is
added to the warm milk, then rennet is added as a coagulant (rennet is obtained from the 3rd stomach of a
calf). This mixture turns into the soft curd, which over time will firm up. Once the whey is removed, the
mixture is salted and placed into moulds and pressed. The fresh hard-pressed curd may be bandaged, e.g.
for a Cheddar, then placed into storage for ripening and maturation.

For fresh cheeses such as ricotta the same process applies. The milk is solidified by either adding acid
(lemon juice or vinegar) or letting the milk turn sour (ripen) naturally. The curd produced is formed from the
solidified protein content (casein) of milk. The soluble protein or whey is drained. These are simple cheeses
that should be used while fresh. Cheeses that can be stored for longer time spans need the addition of
rennet.

Production methods

Cheeses can also be categorised by their production methods:

 Farmhouse - cheese made on the farm using milk produced only on that farm
 Farmhouse style - cheese made on the farm or in smaller factories using their own milk and other
local milk. The cheese is generally handmade
 Specialty - refers to all cheeses other than bulk Cheddar, mozzarella, or processed cheese
 Bulk - mass produced cheddar and mozzarella styles

PRODUCTION STEPS FOR CHEESE

1. Standardisation of milk is a process that gives a more consistent or ‘standard’ composition to milk.
Most cheese made in Australia is made from standardised milk. During standardisation the ratio of
proteins and fats in the milk is adjusted to a preset value to ensure the cheese composition is
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uniform. This value depends on the style of cheese being made. Standardised milk gives a more
consistent quality product with less wastage, on a larger scale.

2. Pasteurisation of milk Before being used in cheesemaking, milk is pasteurised by being quickly
heated to 72°C for 15 seconds and then rapidly cooled.This process destroys pathogenic (disease-
causing) microorganisms, provides a more consistently safe cheese product and improves the
keeping quality of the cheese.Hard cheeses which are matured for more than 3 months may be
made from unpasteurised milk provided that strict rules are followed. Some European cheeses are
made from unpasteurised milk but have to undergo stringent controls to be imported. The famous
French blue vein cheese Roquefort is one example of an unpasteurised cheese now available in
Australia.
3. Starter cultures for cheese-The type and quantity of starter culture varies for each style of cheese.
Almost all cheeses have acidifying starters which produce lactic acid from the milk sugar (lactose).
Some cheeses have additional cultures to assist during maturing.The cheese starter cultures are
specially selected bacteria which assist in developing the cheese's texture and flavour. Each type of
starter gives the cheese its unique characteristics. Mould spores are sometimes used in
cheesemaking, depending on the type of cheese being made.

For example:

 Penicillium candidum grows as a white mould on Brie and Camembert

 Penicillium roqueforti are the Blue mould spores which promote blue mould growth in blue vein
cheese
 Gas producing starter or Propionibacterium shermanii known as 'Props' bacteria are a gas
producing bacteria that create the eye formation in Swiss cheese types
 Aroma cultures or Brevibacterium linens are used for rubbing the surface of washed rind cheeses
to produce colour and flavour effects
 Geotrichum candidum is used on several surface ripened cheese to modify the flavour, aroma and
colour of the cheese

4. Coagulation of milk- Coagulation of the milk is the first step in converting the liquid milk to a solid
cheese. Milk for fresh cheese is coagulated by the lactic acid from the starter cultures. For matured
cheese an enzyme known as chymosin, which is found in rennet, is added to the milk to help form
the curd. More recent technology has enabled cheesemakers to use rennet from non-animal
sources such as yeasts and fungi.When the milk is set, the curd releases whey, thereby
concentrating the curd.
5. Cutting the curd- Prior to cutting the curd, the cheesemaker checks to ensure that the consistency
is correct. This task demands an understanding and feel for the cheese that only years of
experience can provide.The style of cutting will depend on the type of cheese being produced. To
produce a drier cheese such as Parmesan (low moisture) the curd is cut the size of rice grains,
giving it a large surface area allowing the release of more whey to produce the drier cheese. On the
other hand, a Brie or Camembert (high moisture cheeses) will require cutting to about 2 cm
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cubes. The process of releasing the moisture, known as syneresis, occurs after the curd has been
cut.
6. Stirring the curd- Stirring keeps the cut curds apart and helps to release more whey. The type of
cheese being made will influence the length of stirring required. Generally, soft cheeses require less
stirring than harder cheeses.

7. Cooking the curd-The curds are cooked in a gentle heating process which helps remove more
whey. Drier matured cheeses are cooked to varying temperatures: Cheddar is heated to 38°C;
Romano to 46°C; and Parmesan and Gruyère to 54°C. Most fresh cheeses are not cooked at all.

8. Salting the curd- Salt enhances the flavour and preserves the cheese. It also helps reduce the
moisture level and can restrict the growth of undesirable bacteria. Except for Cheddar types, which
are dry salted by adding salt to curd chips prior to hooping, most cheeses are brine-salted.The
cheese is placed into a brine solution of 20-26% salt, for a pre-determined time, depending on the
cheese size and desired salt level.Some cheeses also have their surface (rind) washed with a brine
solution during maturation. This helps restrict mould growth and aids the development of the rind.

Depending on the type of cheese, four main methods are used:

 Soft Cheese Salting – these are rubbed with salt on the outer surface once or twice. The salt will
then penetrate the cheese and help the formation of the rind
 Brine Salted Cheeses – this is used for semi-hard and hard cheeses. The firm curd is removed from
the mould and immersed in a salt solution, strong enough to float the cheese. They are removed
from the brine bath and allowed to dry out. Once dried, sufficient salt has spread through the
cheese
 Hard Pressed Cheeses – examples include Cheddar and other English cheeses which are usually
pressed for ~3 days. To stop acid development and to help preservation, salt is added after the curd
blocks are milled, approximately 1.5-3% of the weight. The mixture is then pressed and allowed to
mature
 Blue Vein Salting – usually the salt is applied to the curd before pressing, in rare cases after the
cheese has been removed from the mould

9. Hooping Cheese-Once the curds have achieved the correct firmness and acidity, they are placed
into hoops or moulds to form the shape of the cheese. The cheese stays in the hoops for up to 16
hours.

10. Pressing cheese- Most semi-hard to hard cheeses are pressed in mechanical presses to assist curd
fusion, close the texture and remove more whey. Most soft cheeses are not pressed.

11. Maturing cheese- Maturation of rindless cheeses usually takes place in temperature-controlled
coolrooms. For example, Cheddar requires 8-10°C for 3-24 months. Rinded cheeses require
humidity as well as temperature control. For example, white mould cheeses require 95% humidity
and 11-14°C during the maturation period.During maturation the enzymes in the cheese break
down the fats and proteins allowing textural and flavour characteristics of the cheese to develop.
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The main enzyme sources are the milk, starter and rennet, whilst hard Italian-style cheeses may
also have lipase added to accelerate fat breakdown and contribute to their unique flavour.
12. Wrapping cheese-The style of cheese dictates how and when the cheese is wrapped. Fresh cheese
is packaged soon after it is made. As it is generally soft, it is often placed in a sturdy outer box to
prevent damage during transportation. White mould cheese must be able to breathe through its
wrapping as it continues to ripen. The wrapping therefore plays a big part in the successful
maturation process.Blue cheese is generally wrapped in laminated foil to prevent the rind from
drying out. Cheddar is most commonly wrapped in a vacuum packed bag. More traditional
methods such as waxing and wrapping in cloth are used for specialty cheddars.

Watch this link below about making cheese

https://www.youtube.com/watch?v=y9wLhRrj5Ug

Cheese website that provides examples of different cheeses from different countries. Use this to
answer Question 12

https://www.cheese.com/acapella/

NUTRITION Dairy products are renowned as a source of calcium, which is important for development and
maintenance of healthy bones, as well as other bodily processes. Cheese is also a good source of protein,
zinc, phosphorus and vitamins A, B2 and B12. Also a great source of protein and fat, and provides low levels
of carbohydrates

Type per Protein Fat Carbohydrate Energy Calcium

100g (g) (g) (g) (kJ) (mg)

Blue Vein 20.9 33.5 0.1 1595 540

Brie 19.3 29.1 0.2 1408 468

Cheddar 25.3 33.8 0.08 1681 779

Mozzarella 26.9 23.1 0.22 1300 817

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Parmesan 35.7 31.5 0.14 1773 1091

Ricotta 10.5 11.3 1.2 615 223

These values are approximate as the nutritional value of cheese varies between production batches.
Whereas milk is usually produced from huge numbers of cattle, cheeses are much more varied and often
produced from individual herds. This is what creates individual flavours, as well as seasonal variations. As a
result, the nutritional value varies according to the milk used.
Lactose intolerance is a common problem associated with dairy items; however cheeses that are processed
and aged in the traditional manner contain very little lactose compared to an equivalent amount of milk.
Mass-produced cheeses may however have higher levels of lactose.

FRESH UNRIPENED CHEESE

These are the simplest cheeses and are made using very little processing. They are not pressed and have no
rind. They are soft, moist, creamy and often acidic, without much distinctive taste as they are eaten young.
They have a short shelf life, usually 1 -2 weeks. Check use by dates. Well known fresh cheeses include:

 Ricotta
 Mascarpone
 Quark
 Feta
 Neufchatel
 Cottage cheese

STRETCHED CURD CHEESE

These cheeses are often referred to as 'spun curd' or 'string cheese' because of the way they are made.
Pasta Filata is the traditional Italian name for these types of cheese. To make stretched curd cheeses, the
curd is heated in water (70-80°C) until it becomes elastic, then kneaded and pulled into threads.

Each cheese type can be identified by the quantity of moisture in the cheese, its size and shape and the
conditions in which it is aged. Some of these cheeses may also fall into the fresh or semi-cooked cheese
categories. They may also be smoked.
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Provolone is an example of a matured stretched curd cheese. Caciocavallo is a stretched curd cheese that is
prepared in the same way as Provolone, but it is cured for a short time. Has an anticipated shelf life from 1-
4 weeks.
Examples include: mozzarella, provolone, bocconcini, haloumi

WHITE MOULD CHEESE

The two best known types of white mould cheeses are Brie and Camembert. These cheeses contain
Penicillium candidum, a white mould which blooms on the outside to form their typical white coating.
These cheeses are also known as surface-ripened cheeses, as the mould ripens the cheese from the outside
in.

It takes ~8 days for the mould to bloom, which matures the cheese from the outside in towards the centre.
The interior of the cheese is mild in flavour and depending on the ripeness, chalky to creamy in taste. The
white mould is edible and adds flavour. When ripening, the curd will change into a creamier texture. They
are best produced from early summer or early autumn milk.

Both these cheeses are named after locations in France..

The production method used for the 2 cheeses is basically the same, but differences in the local milk and
the size of the cheese wheels create different flavours. Brie is usually placed into a 3kg sized hoop mould.
Camembert is made in a smaller size mould with more height.

Triple cream cheese, a rich white mould cheese, is made by adding extra cream to increase the fat content
to 75% of dry matter, higher than Brie and Camembert. Triple cream cheeses are higher in shape and due
to the additional height, the bacteria does not reach into the centre. This creates a drier texture, adding to a
balanced flavour with the high fat content. Has an anticipated shelf life from 1-4 weeks.

Brie and camembert is the most well-known. Jindi Triple Cream and Seal Bay Triple Cream are excellent
Australian products.

WASHED RIND CHEESE

The cheese is made as soft ripened cheese until it is placed in a temperature- and humidity-controlled
room. At this point, its surface is washed with a brine solution containing a bacterium, Brevibacterium
linens (also known B linens) to give the rind its red/orange colour. Yeasts are often added to the mix. Some
styles of washed rind cheese have white mould spores added to the milk to create a rind that is not as sticky
or pungent as other cheeses in the category.

The duration and frequency of the washing determines the depth of the rind's colour and facilitates the
ripening of the cheese. The more active the bacteria and mould on the rind, the more flavoursome the
cheese. And the riper the cheese, the stronger the smell! Some people prefer to remove the rind before
eating due to its strong flavour.

Round, rectangular or square in shape and with its distinctive orange rind, washed rind cheese can vary
from soft to firm, depending on the way it has been made. Smear ripened cheeses are softer on the outside
and more putrid. The cheese needs to breathe before being served. Has an anticipated shelf life from 1-4
weeks.

Examples include: Limburger, Münster, Époisses de Bourgogne, Pont-l'Evêque, Taleggio, Affidelice, Tomme
Fermiere, Vacherin

CHEDDAR
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Cheddar is by far the most popular cheese in Australia and accounts for more than half of all cheese sales. It
is named after the village of Cheddar in England where this cheese was originally produced.

Cheddar is traditionally low in moisture and has a long shelf life; it is a firm textured cheese with a delicate
to rich flavour depending on the age of the cheese. The flavour may be modified by adding other
ingredients such as peppercorns, or by using processes such as smoking. Has an anticipated shelf life of
several weeks.

The following types are sold; the age is only indicative:

 Mild: about 1-3 months

 Semi-matured: 3-6 months
 Matured or tasty: 6-12 months
 Vintage: 12-24 months

EYE CHEESES

With their smooth satin-like texture, these cheeses have holes or "eyes" formed in the body of the cheese
during maturation. The eyes are created by gas-producing bacteria, Propionibacterium shermanii, which
generate carbon dioxide during a 2-4 week period in warm maturing rooms at around 20°C. This process is
known as propionic acid fermentation. Regular turning of the cheese during maturation aids the even
distribution of the eyes. Has an anticipated shelf life of several weeks

Eye cheese can be either:

 Hard cooked cheese such as Emmentaler, Gruyère and Tilsit. Hard cooked cheeses are heated to
around 52°C to remove moisture and harden the curd
 Semi-cooked cheeses such as Raclette, Gouda and Edam. These cheeses have been heated to
around 38°C to release moisture and firm the curd

BLUE CHEESES

Blue cheese can be fresh, soft or firm with blue veins of mould growing throughout the cheese. Blue moulds
are best purchased in summer as they are made from the flush of milk in late spring and are ripened over
two months. These cheeses also mature from the inside towards the outside.

There are two types of blue vein mould: The Gorgonzola mould, Penicillium glaucum and Roquefort mould,
Penicillium roqueforti. Most blue cheeses are produced in high moulds which are scalded and ripened until
the consistency is correct. The cheese is then spiked to let air get into the cheese to support the forming of
the blue mould. The cheese requires perfect moisture content to let the blue mould develop.

Young blue cheese has a chalky and slightly tart/bitter taste. As it matures the mould becomes darker and
spreads outward; the cheese softens and develops the distinctive "blue" flavour. Has an anticipated shelf
life from 1-4 weeks.
The main groups of blue cheese are:

 Natural rind - soft and buttery, they become stronger with maturity
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 Scraped rind - usually marketed in wax covering, they are stronger, more acidic, with a pronounced
blue flavour and a salty after taste
 Blue/white mould cheeses - these are a combination of white mould and blue mould cheese
cultures and are milder

HARD CHEESES
These are well-matured cheeses, ideal for grating and with a long life.
Hard cheese has its own distinctive robust, concentrated flavours. They vary in size and weight.
Hard cheese keeps very well due to its very low moisture content, and the longer the cheese is aged, the
more flavour and character it develops.
To make hard cheese, the curd is cut very finely and then cooked at temperatures as high as 55°C.
Together, these steps help maximise the amount of moisture (whey) removed before placing the curd into
hoops.
The cheese is then bathed in brine, turned regularly and left to mature for a period of 6-36 months.
Aged hard cooked cheese may become slightly gritty as a result of salt crystallisation. As a sign of ageing,
some white spots may appear but should not be regarded as a fault. The anticipated shelf life is up to
several months.

Examples are: Reggiano, Parmesan, Romano, Pecorino, Grana

NON-BOVINE CHEESE
These cheeses give you an option for dietary and cultural needs. Also provides alternative substitutes
including non-dairy and vegan alternatives. Non-bovine cheeses are produced from any milk other than
cow (bovine): goats' (chèvre), sheep's and buffalo milk being the most common. Goats' milk has a more
distinctive flavour than sheep's milk. Sheep's milk cheeses are 70% higher in calcium than other cheeses
and are popular with people suffering lactose intolerance.

Chèvre comes in two types - aged, cooked and pressed or fresh. Often goats' cheese is sprinkled with ash
for preservation. Sheep's milk cheeses such as Pecorino are less fatty but saltier and tangier.

Buffalo milk is used to produce mozzarella in Campania, Italy. Kesong Puti is a soft, white buffalo's milk
cheese from The Philippines.

Soy based cheeses are an ideal alternative where dairy and vegan options are required.

AGEING AND RIPENING

As the cheese ages, the white mould begins to break down, showing tinges of brown reddish streaks
through the once fluffy white mould. This is a natural occurrence in the development of the cheese.

Mould development takes 6-10 days depending on the season. It forms the rind and gives the cheese its
wonderful, mushroomy flavours.
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The cheese is then wrapped. If the mould is too thick, it will draw moisture out of the cheese and leave the
body dry and the rind chewy. If there is too little mould development, the mould will not be strong enough
to assist in the maturation of the cheese.

As the rind ages, it begins to brown and becomes less robust, a good indication that the cheese is ripe and
ready to eat! The centre of the cheese should be shiny and soft but not run too freely once cut.

An undertone of ammonia is a sign that the cheese is probably very good to eat, but this depends on
personal preference. A strong ammoniated smell, however, may indicate the cheese is past its best. While
some enjoy these flavours, others find them overpowering.

The three ripening stages of white mould cheese;

Stage 1 - chalky curd throughout cheese

Stage 2 - 3 weeks. The curd under the rind has softened, still with a chalky centre
Stage 3 - minimum 6 weeks. Chalk line disappearing - cheese soft throughout

1.3 – Bring cheeses to room temperature before serving

Refrigerating cheese
Cheese should be refrigerated between
1.5°C and 7°C, however before being
served it needs to be warmed up to room
temperature. This is to ensure the flavour
of the cheese is at its best. Cheese is
largely composed of protein and fat, fat
being where the flavour is derived from.
When fat molecules are chilled, they
contact and therefore emit very little
flavour. In a warmer environment, the
molecules relax, and so the strength of
flavour in the cheese can be realised.

The temperature of cheese also affects its texture and malleability. For example, cold brie can be
rubbery, but at room temperature, the texture is soft and creamy. With hard cheese like cheddar, they
can often feel very dry on the palette when they have come straight from the fridge rather than having
an almost melt in the mouth consistency.

Timings
Cheese needs to be removed from refrigeration early enough for it to warm to room temperature
naturally. The time required will vary depending on the weather and the type of cheese. In warm
weather, cheese can take just 30 minutes to come to temperature but in a cooler environment, can take
over an hour. Hard cheeses, such as cheddar, will take longer to reach room temperature than soft
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cheeses. Timings do have to be considered carefully, as giving the cheese too long out of the
refrigerator before serving could results in the cheese sweating or beginning to melt.

Wrapping
Once the cheese has been removed from the refrigerator, it should be left in the wrapping until just
before it needs to be served so that exposed surfaces of the cheese do not become dry. When it is time
to serve the cheese, unwrap and throw the packaging away. It is not wise to use the same packaging
twice as it will not seal properly after the first use.

Restoring
It is not good practice to expose cheese to multiple changes in room temperature, so it should be
ensured that only what is needed is removed from storage. Bringing a whole wheel of cheese to room
temperature to use a quarter and put the rest back in the fridge will not help to maintain freshness.

1.4 – Create optimum conditions for particular cheeses and service style

Environmental conditions
The correct storage of cheese is complex and in order to create the optimum conditions for cheese
there need to be numerous considerations.

These include:
 Humidity

 Light

 Packaging

 Temperature

 Use of containers

 Ventilation.

For most cheeses, the most perfect storage is within a cool, damp cellar but not every business or
premises will have this at their disposal. For this reason, it is necessary to try and replicate these
conditions in order to maintain the quality and freshness of the cheese.

Humidity
Most cheeses require on optimum humidity of 80% but without accurate
equipment, this can be hard to measure. Looking at the exterior
appearance of the cheese can indicate whether the humidity levels are
right. If cheese becomes covered in mould, then it obvious that the
environment it too damp. If the cheese becomes dry and cracks begin to
appear in the surface then the surroundings are too dry.

In practice, finding the optimum humidity for the cheese will mean
aiming to get it as close to cellar conditions as possible.
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This may require:

 Covering the cheese with a damp cloth

 Storing the cheese in a cardboard box

 Wrapping the cheese and storing it in the bottom drawer of a fridge where airflow is
restricted.

Light
Cheese is light sensitive and if wrapped in clear packaging, can be left vulnerable. Strong lighting can
affect the colour of cheese as well as the flavour through heating the cheese above optimum
temperatures. In order to minimise these risks, cheese should be stored in a dark place.

Packaging/ Use of containers/ Ventilation

Storing cheese in a material such as cling film will result in the cheese becoming moist and pungent as it
is a non-porous material. On the other hand, if you provide the cheese with no packaging it all, it will dry
out. Waxed or greaseproof paper is a good alternative as it allows the cheese to breathe whilst still
offering it protection from taking on the flavour profiles of other foods.

Cheese types should be packaged individually to preserve their unique tastes. Careful packaging
considerations should be given to particularly strong cheese or flavoured cheese as this type of cheese is
more likely to permeate other produce and affect the flavour.

If the cheese has a natural rind, only the cut side of the cheese should be covered to enable the rind to
breathe. Robust cheese such as blue vein and washed rind should be stored in an airtight container
separate from other cheese to prevent the spread of mould spores.

Cross contamination

Cheese, like all dairy products, needs to be handled with care, as it is susceptible to contamination. It can
absorb flavours easily and therefore should be kept apart from strongly flavoured food, including other
pungent cheeses. 

As cheese is usually eaten without being cooked, cross-contamination is a major risk. Always use separate,
clean and sanitised knives, implements and cutting boards when working with cheese. 

Do not store blue vein close to white mould cheeses or hard cheeses as the flavours can impinge on each
other and the mould can affect the other cheese. Cheese should be stored in ideal conditions to support its
type. Usually the original wrapping indicates these requirements.

Temperature
As already discussed in section 1.3, cheese should be stored in a cool environment, which it should be
kept in unless it is about to be served. Putting cheese in the fridge generally means it is at a lower
temperature than its optimum maturing temperature, but without a cellar, or a storage system similar
to a cellar, this situation is one that cannot be avoided.
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The optimum temperature differs between cheese varieties so it can be difficult to provide the best
conditions for every type your company uses. When serving cheese, it should always be done at room
temperature.

Approximate optimum storage temperatures for cheeses are:

 Brie 4°C

 Camembert 2°C

 Cheddar 0°C

 Curd cheese 5°C

 Edam 3-5°C

 Emmental 10-12°C

 Feta 2-6°C

 Gouda 0-1°C

 Processed cheese 5-7°C

 Roquefort 1-4°C

 Tilsit 2°C.

Types of cheese by texture

Every cheese has a texture that defines it. This texture refers to the degree of hardness, or to put it
another way, how much moisture remains in the cheese when it is ready to eat. The method of
manufacturing the cheese and the length of time it is aged will determine its texture and its degree of
firmness. Cheeses which share some basic characteristics can be grouped together according to the
following types of cheese:
SOFT cheeses have been treated with mould so that they ripen from the outside rind inwards. The thin
crust or rind is white and sort of velvety or fuzzy to the touch...thus the word "bloomy" refers to that
tactile sensation when handling these cheeses. This cheese's texture is quite distinctive. The rind is
generally edible, though many people choose not to eat the rind. Characteristics of these cheeses are
strong flavoured rind, soft texture, short shelf life and creamy. Varieties include camembert, Brie
SEMI-SOFT cheeses have characteristics which could be described as nutty, delicate, earthy, like wet
leaves or hay, also has good melting properties. They may or may not be cooked or pressed during
manufacture. Some common examples of SEMI-SOFT cheese are Morbier, Fontina, Tomme de Savoie,
Colby, Monterey jack
SEMI-HARD cheeses are aged (typically 3 months to 2 years) until the moisture content is reduced to a
range of 40-50%. They can be either cooked or uncooked during manufacture. SEMI-HARD cheeses
must never have mould in the interior. Characteristics are their hard texture, mild in flavour, yellow
colour and they are excellent for cooking, grating and for melting. Some well known examples of SEMI-
HARD cheese textures are Gouda, cheddar, Edam, Jarlsberg and Emmental.
HARD cheeses are aged for a long time so that the moisture content is reduced to a range of 30-
40%. HARD cheese must never have mould in the interior. They generally have a crumbly exterior
texture. Aged for 6 months+, these cheeses are wonderful for grating, crumbling or using as a topping in
 P a g e | 18

baked dishes. Main characteristics are white, strong flavour, hard rind, and long shelf life. Varieties
include Parmigiano-Reggiano, Pecorino di Romano and parmesan.

BLUE-VEINED cheeses are well known and distinctive due to the veins and pockets of color they contain
(ranging from blue to blue-green to blue-black). The markings are caused by Penicillium mold spores
which the cheesemaker adds during manufacture. During the ensuing aging process the cheeses must
be exposed to circulating air which in turn feeds the growth of the bacteria. So these cheeses are
regularly pierced with skewers thus allowing oxygen to reach the interior, and cause the blueish colors
to develop. Varieties include Maytag Blue, Gorgonzola, Stilton, Roquefort and Bleu de Bresse.

Ripeness
The ripeness of a cheese (also known as the maturity) is based solely on how long it has been ageing for,
which continues right up until the point that it is eaten. Apart from blue varieties, the ripening process
starts from the outside and works inwards. Just as with fruit, it can be hard to tell when a cheese is at
peak ripeness.

Washed rind cheeses

When determining the maturity of a washed rind cheese, the place to examine on the cheese is the
cream line. This is the area just inside the rind and is detectable by its translucent appearance. The
cream line signals the extent of breakdown by bacteria. If washed rind cheeses are left too long, then
the interior of the cheese will become completely runny, rather than having a creamy, smooth centre.
The perfect ripeness to serve washed rind cheese is when there is an obvious cream line which provides
a distinct taste and texture to the rest of the cheese, but where the majority of the cheese is smooth
and creamy.

Semi-soft and hard cheeses

Semi-soft and hard cheeses tend to fare better during the ripening process so long as they are stored
correctly. In semi-soft cheese, the perfect serving time is when they paste is bright and looks fresh. If it
greasy or appears slimy, then this may be an indication that it is overripe.

Hard cheeses are able to age for a long time before becoming too ripe to consume. A mature, hard
cheese will have darker, dried cheese closer to the rind. If it has been aged for too long, this portion of
the cheese will become too hard and therefore inedible. Hard cheese is best served when matured.

Service styles
Depending on the way that the cheese is being served, the optimum
conditions will be different. Cheese that could potentially be on a
buffet table for several hours will require different
considerations than cheese that is being served as a course of a meal.
No matter which way cheese is being served, it should not be handled
during preparation or serving with bare hands. Instead, wear gloves or use
spatulas/tongs and ensure your hands and surfaces are thoroughly cleaned
beforehand.

Types of service include:

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 Action stations

 Buffet

 Butlered Hors d’Oeuvres

 Cafeteria

 Hand service

 Plated

 Pre-set

 Table service

Buffet
A buffet service usually entails food arranged on a line of tables. Guests move along the buffet line and
serve themselves the food. When the guests have made their selections and filled their plates, they
then take a seat at a table to eat. Generally, it is accepted and expected for guests to return to the
buffet for a second serving if they wish and this can mean food is often on the buffet line for a
considerable duration. The self-service nature of a buffet also means there is a heightened risk of
contamination between foods and the spread of germs.

To keep cheese at optimum conditions on a

buffet you should:
 Place cheese dishes on the table just
before guests arrive to prevent cheese
sweating or drying out

 Locate cheese away from food which is

being served hot

 Provide a knife for each type of cheese

being served to avoid the flavours of
the cheese being merged

 Not add new servings to an already

filled plate. Instead, replace plates that
are nearly empty with freshly filled ones

 Be aware that bacteria from people’s

hands can contaminate food and
multiplies easily at room temperature.

Table service
Table service is when waiting staff or ‘servers’ deliver a meal that is already plated to guests that are
seated at a table. This style of dining is regarded as slightly more formal than buffet style.
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In this context, cheese can be served:

 As an appetiser

 As an entrée

 After main courses

 As part of the dessert course

 As a standalone meal.

 Cheese tasting

To ensure optimum conditions for cheese during table service:

 Allow the correct time for cheese to come to room temperature before serving

 Keep cheese separate on the plate, leaving enough space for cheese to be cut by the
guest

 Provide a knife for each cheese

 Ensure waiting staff do not touch the cheese on the plate.

1.5 – Prepare appropriate garnishes and accompaniments according to

organisational standards

Garnishes and accompaniments are an excellent way to enhance both the flavour and appearance of
cheese. Knowing which garnishes and accompaniments to pair with which cheese requires a good
understanding of flavourings and how different foods can provide complement and contrast. Thinking
about garnishes and accompaniment’s aesthetic requires careful consideration of the balance of shape
and size.

Appropriate garnishes and accompaniments for cheese include:

 Biscuits and crackers

 Breads

 Fresh and dried fruits

 Herbs, edible leaves and flowers

 Jellies and pastes

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 Nuts

 Vegetables.

The preparation of accompaniments and garnishes should require no special equipment. Generally,
sharp knives, a serrated knives and a vegetable peeler will be sufficient. If your company opts to make
some garnishes and accompaniments from scratch, such as breads, biscuits, jellies and dried fruits) then
additional equipment will be necessary.

Prior to preparing garnishes and accompaniments proper hygiene routines should be carried out such as
cleaning of sides and surfaces washing of hands and getting specific chopping boards and knives ready
to use. All preparations of accompaniments and garnishes should be done in line with your company’s
organisational standards.

Organisational standards
Organisational standards are the specific procedures and policies used within an establishment to
ensure continuity and consistency of its practice. They way in which these are relayed within each
workplace will vary but should be available within your workplace to reference at any time.

Organisational standards may be available through:

 A handbook/manual

 Kitchen notice boards

 Labelling on foods.

Breads, biscuits and crackers

Breads and crackers make and excellent delivery vehicle and can provide additional flavours and
textures that work well with cheese. For instance, thick-crusted and rustic breads pair nicely with both
hard and soft cheese whereas brie and a crisp, salted cracker is a good coupling.

Varieties of bread, biscuit and crackers that work well with cheese include:
 Olive bread

 Crisp baguette

 Almond bread

 Water crackers

 Toasted raisin bread

 Sourdough

 Oatmeal or wheatmeal biscuits

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 Toasted walnut bread

 Almond biscotti.

No matter the bread type, it should be a quality product, prepared to ensure freshness and an appealing
presentation. As with the cheese itself, breads and crackers should be stored correctly to maintain
freshness. If bread is left out uncovered it will become stale; a cracker will become soft and lose its
snap. For this reason, only remove these accompaniments from storage when they are to be served
immediately. Slice loaves only when necessary and where possible, try to use a whole loaf during one
service so that part of a loaf does not need to be rewrapped. Have a knife that is especially for bread
and is not used for any other foodstuffs.

When preparing breads and crackers, consider the size and shapes of portions that are being prepared.
A cracker should ideally be no larger than two mouthfuls and bread should be cut relative to the size of
the cheese it is paired with. Serving a slice of cheddar with half a baguette would not look appealing.

Vegetables and fruits

The variety of textures and colours amongst fruit and vegetables makes them very appealing for use as
a garnish or accompaniment to cheese. Supplementary to this, they are also extremely versatile in the
ways that they can be prepared so there is a lot of scope for their use in the presentation of food.

Fruit and vegetables should always be washed under a running tap prior to using them to get rid of any
soil and help remove bacteria on the exterior of the produce. Do not use any chemicals or products to
wash the items and even if the skin of the fruit or vegetable is not being eaten, it is good practice to still
wash it thoroughly.

How the fruit or vegetable is being utilised in a given dish will change when it is best to start preparing
it. Those that are to be served raw are best left until as close to serving as possible as otherwise they
can discolour or wilt when left at room temperature. Once fresh produce has been cut or peeled, it
needs to be refrigerated within two hours. Any longer than this and it should be thrown away.

Methods of preparation for fruit and vegetables may include:

 Poaching

 Roasting

 Drying

 Caramelising

 Steaming

 Stewing

 Seasoning.
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Fruits and vegetables used as a garnish or accompaniment may include:

 Olives

 Tomatoes

 Berries

 Fig

 Pear

 Celery

 Apple

 Sultanas

 Pickles

 Grapes.

Nuts

Nuts are a great accompaniment to cheese as

they often offer a crunch or
alternative texture.

When using nuts as an accompaniment to cheese, it is very important to consider

your food preparation areas. As nuts are a known allergen, not having a specific area for their
preparation could mean leaving nut traces on other surfaces and produce. If this occurs, then there is a
risk that any patron of your business suffering with a nut allergy could be put at risk from eating
contaminated foods.

Good cheese accompaniment nuts include:

 Walnuts

 Hazelnuts

 Pecans

 Almonds

 Pistachios.
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Herbs, leaves and flowers

Herbs and flowers provide vibrancy and fragrance when used as a
garnish to cheese. Even though they may primarily be used as a
visual for the dish, they should still be edible, and many herbs and
flowers have very pleasant tastes that compliment cheeses well.

When selecting herbs to prepare to use with cheese ensure that

they are not turning yellow, have started to wilt or have holes
present in the leaves. The herbs you use should be turgid and have
dark green leaves.

Herbs should be thoroughly washed before use to remove any grit

or dirt. To wash herbs, place them in a deep bowl or clean sink full
of cold water. Make sure the herbs are submerged and leave them
to soak for a little while. Once any dirt has sunk to the bottom, the
herbs can then be removed by skimming them from the top of the
water. Don’t be tempted to drain the water through a sieve or
strainer as this will just place the dirt back onto the leaves.

Once the leaves have been cleaned and removed, lay them out on a
dry, clean towel or kitchen paper. Blot the herbs carefully with the
towel or paper and then leave them for a moment to allow all
excess water to be absorbed.

Finally, pick the leaves from the stem. In order to have herbs that are going to be as visually pleasing as
possible, make sure any trace of stem is removed. The leaves are then ready to be used as a garnish for
cheese. They can be kept whole, chopped or torn as pleased.

When preparing flowers, they should be used straight away if you want them looking best. They can be
refrigerated in a plastic bag for a few days, but dried or frozen flowers should be cooked or used in
infusions. Generally, only the petals of flowers are used to garnish so ensure stamens, calyx and pistils
of flowers are removed before serving.

Types of herbs and flowers to garnish cheese include:

 Capers

 Basil

 Rocket

 Thyme

 Sage

 Rosemary
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 Oregano

 Edible varieties of flowers i.e violas, dianthus

Jellies and pastes

Creating jellies, pastes and chutneys in-house will generally save money and create fresh, flavoursome
products. If these accompaniments are made from scratch rather than bought pre-made, then there are
additional measures that will need to be taken to ensure the products are safe for consumption.

For instance:
 Heating to set temperatures in order to promote chemical changes and prevent
pathogens and germs

 Sealing jars whilst still hot to create a vacuum

 Processing jars of made jellies and pastes by heating.

Types of jellies and pastes etc. to consider serving with cheese include:

 Quince paste

 Chutney

 Fig jam

 Apple puree.

1.6 – Minimise waste to maximise profitability of cheese prepared Within hospitality

and food service, food wastage can occur in restaurants, hotels and institutions (such as schools and
hospitals).Wasted produce can be costly for the environment and for business. It is estimated that half
of all food is wasted between ‘field and fork’ around the world (National Food Waste Assessment, June
2011). Much of the waste that is derived in hospitality can be avoided through better portion control,
storage and preparation techniques. As well as this, anticipating demand through customer reservation
bookings can help in forward planning and making informed decisions about the amount of food being
ordered into the kitchen.

Waste from the kitchen

Cheese can be wasted in the kitchen through incorrect storage and preparation. However, there are
steps that can be taken to ensure as much of the cheese stock as possible is being used and therefore
profit is being maximised.

Steps to take include:

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 Making sure all staff are trained on

techniques to minimise wastage of food

 Inspecting all food orders when they arrive

to check quality and freshness

 Storing all cheese at optimum conditions and

operating a FIFO system

 When bringing cheese out of storage to use,

only take what will actually be needed for
that service/day

 Ordering cheeses according to their longevity

and date of intended use to minimise risk of
spoilage before using

 Making sure serving sizes are consistent

 Using leftovers from the kitchen in other

dishes, for example, to make a sauce

 Tracking and analysing food waste.

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Waste from the menu

Although empty plates are ideal, if customers leave some of their food, it can be a valuable insight into
where losses are being made and where waste reduction techniques can be implemented. Similarly,
whilst it takes time and effort to create a balanced and interesting menu if there are dishes that have
very little interest then it isn’t financially viable to keep them on offer and having to ensure all the
ingredients are available just in case.

To maximise profitability of cheese served via menu decisions:

 Analyse the food that is left on plates from consumers

 Consider making portions smaller or

offering the same dish in different sizes
including children’s portions

 If a dish is not selling as well as

anticipated, create a specials dish that
uses the same cheese so that it is not
wasted

 Consider offering customers the

option to take food home.

2.1 – Determine suitable portions and

present cheese according to required context

Portion sizes when serving cheese make a big impact on the diner. Too small and they may feel hard
done by and be left still hungry, but too large and the dish can be daunting and lose elegance. For most
dishes, an allowance for each person of 80-90g or cheese is acceptable (never exceed 110g when
serving directly to the individual as part of a meal). If serving a variety of different cheeses to each
person then around 20-30g per variety is adequate.

Buffet
Buffets are an excellent way of serving food if there are a large number of guests but not many serving
staff. They can also be a more informal way of dining which can suit various different types of event. As
cheese is not usually the only thing on offer at a buffet, a general rule of thumb is to prepare between
30-40g per head as a cheese allowance.

Things to consider when serving cheese at a buffet:

 Guests will be serving themselves so strict portion control isn’t necessarily possible

 Food is likely to be sat out for longer

 The cheese may be being served alongside various other foods

 The appearance of the plates will change as guests take food from them.
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In order to maintain some degree of control over presentation and portions at a self-serve buffet, there
are subtle things that can be done.

For example:
 Have pre-cut slices of cheese next to bigger
portions so guests aren’t cutting it for
themselves

 Provide labels/description cards alongside the

cheese so guests pick up cheese based on their
personal preferences

 Have cheese in order of strength and in a line along the

table so that individuals are inclined not to spend too
much time standing stationary and holding up other diners.

Cheese plates
A cheese plate is an excellent way to allow diners to experience a range of different cheeses by
providing them with a small portion of each along with suitable accompaniments (up to 100g of cheese
per person total). As there are thousands of cheeses worldwide, and not everyone will have been
exposed to them, it is always good practice to serve at least one familiar cheese, such as cheddar or
brie.

To create a suitably portioned and presented cheese plate:

 Serve a variety of cheeses, either via the way they are produced or their milk types

 Use cheeses with different shapes and colours

 Serve an odd number of cheeses as it creates an aesthetically pleasing balance;3 or 5

is usually best

 Arrange cheese from the mildest flavour to the strongest if the plate is being served
as a course within a meal

 Keep cheese within the rim of the plate

 Avoid cheese portions touching one another

 Allow plenty of room for cheeses to be cut

 Provide a range of accompaniments with varying textures, shapes and colours.

Table service
Table service is the adopted practice in most establishments whereby diners are brought ordered food
to their tables by waiting staff. Within this type of serving context, cheese usually comes after the main
course, either in place of a dessert or as a course before it.

Types of cheese served in this way should be varied just as with other serving manners but as a course
of a meal, it can be served in different ways. Some establishments will serve pre-cut portions of three or
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so cheeses with accompaniments on an individual plate to each person. Others will adopt a more ‘all-in’
approach where a larger platter is placed in the centre of the table to diners to then serve this course to
themselves. When cheese is served in this context, 80-90g of cheese per person is the recommended
complete course size.

2.2 – Add accompaniments and garnishes

As already touched upon, garnishes and accompaniments add colour, flavour and texture to a dish. It is
a fine art to balance all of these attributes well and find a food stuff that works well with a cheese whilst
hitting all of these three specifications.

The accompaniment or garnish should not detract from the cheese visually or in flavour. For instance, a
slice of cheddar served on a plate with a whole, uncut apple will look disproportionate and displeasing.

Colour
Colour is usually the first element that is noticed when looking at a dish and colour plays an important
role in how food is perceived. The reason for this is that humans have a definitive idea of how food
should look and begin to form links with food and colour from a very young age. When food does not
look how it is expected to, the brain can trick an individual into thinking it will not taste that way either.

Colour can be used by humans to determine:

 Taste

o sweet

o salty

o bitter

o sour

 Freshness

 Flavours.

As food colourings are so vitally linked to the psychology behind how food is perceived and thus
enjoyed, it is important that a variety of colour is utilised. If a customer is given a plate where all the
components of the dish are very similar in colour, then subconsciously this is going to lead them to
believe they will also be similar in flavour, leaving an overall impression of a dull dish.

Flavour
Any garnishes and accompaniments used with cheese should complement the flavours, providing a
contract or balance. The cheese pairings should allow the palate to fully appreciate the full flavour of
the cheese without detracting from it. Garnishes and accompaniments may be eaten between different
cheese as a cleanser or within the same mouthful as a cheese in order to highlight the flavour of the
cheese.
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Texture
Texture also plays and important part in the enjoyment and visual perception of a cheese plate. Soft
cheeses, for instance, pair well with an accompaniment that is sturdy and can offer some crunch,
whereas a more firm cheese may be complemented by a smoother garnish.

Complementary pairings
Plain breads and crackers generally go well with any type of cheese and act as a vessel for the cheese to
be placed upon. Garnishes and accompaniments with more complex flavour profiles will, however, be
more suited to particular cheese types.

For example:
Cheese Type Suitable garnishes and accompaniments
Cheddar Muscatels, chutney, celery, green apples, quince paste, sourdough
bread, oatmeal biscuits, fig jam, fruitcake, green tomato chutney

Brie Crisp baguette, almond bread, quince paste, grapes (fresh or frozen),
figs, poached pear, water crackers

Camembert Crisp baguette, almond bread, quince paste, grapes (fresh or frozen),
figs, poached pear, water crackers

Blue Wild honey, walnuts, quince paste, fresh dates, port-soaked prunes,
figs (grilled or fresh), pears (fresh or roasted), almond biscotti, toasted
walnut bread

Washed rind Toasted raisin bread, pears, sultanas, hazelnuts, fruit bread, rye bread,
apple puree, bitter greens

Chèvre Basil, apricot, cranberry, honey, olives, pear (dried or fresh), pecans,
pistachios, sage, strawberries, tomatoes

Gruyère Crusty baguette, apple, pear

Flavoured Crusty baguette, water biscuits, oatcakes, warm bruschetta

Decorative garnishing
On a cheese platter, often careful placing of accompaniments and garnishes make it look interesting and
varied enough. However, if you are keen to make the platter even more decorative, there are
techniques that can be used to add an extra flourish.

 Curling and twisting vegetables - using a peeler to shave small portions into shapes

 Fanning – thinly slicing fruits/vegetables then spreading slightly

 Leaves, animals and flowers – cutting and rolling fruits and vegetables around one another
to make forms, such as roses and swans.
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2.3 – Visually evaluate dish and adjust presentation as required

Being able to plan, practise and revise the plating of a dish is a valuable process and should be
undertaken for every dish being served.

Plating food
There are five elements to the basic plating of food:
 Plan – have an initial idea or sketch from which to work from. Take inspiration from a
range of sources

 Simplicity – ensure there is one main focus of the plate that resonates with diners and
refrain from cluttering the plate

 Balance – create a balance of colour, texture and shape but ensure functionality of
eating and the flavour of the food are the most important aspects

 Portions – Ensure the amount of food being served is appropriate to the nature of the
event and the size of the plate

 Highlight – make sure the main ingredient is the star of the plate but don’t
underestimate the importance of the support i.e. the garnishes and accompaniments.

Evaluating presentation
When evaluating the presentation of the dish, refer back to the five elements to see if it meets the
specifications of each.

Ask yourself questions such as:

 Does each dish look like the original plan?

 Are all the dishes uniform?

 Is each person being served the same portion?

 Is there a balance of colours, flavours and

textures?

 Does the plate look simple enough?

 Is the cheese still the main attraction of the

dish?

 Would I be happy if I were served this?

If your answer to any of the above questions is ‘no’, then the dish needs to be adjusted accordingly. Do
not be prepared to have a dish sent out that you are not happy with – after all, the customer will be
judging the kitchen staff and the company based on their enjoyment of the food.
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Adjusting presentation
The best approach to adjusting presentation is to place
components on various plates and in different compositions to
perfect the dish before it goes ‘live’ – that is before it becomes
available for customers to order.

In reality, when a kitchen is busy and there are time restraints,

it is inevitable that sometimes dishes won’t be plated as
perfectly as they were during the planning stage but this is why
it is important to inspect and assess each plate before it leaves
the kitchen.

If the dish is missing a component it is a simple fix; add it to the

plate. If the plating is not up to par or the portion size is wrong
then it will need to be re-plated, on clean crockery.

2.4 – Store cheeses in appropriate environmental

conditions
The optimum environmental conditions for storing cheese
have already been mentioned in section 1.4, but the way in which cheese is stored has a huge impact on
its flavour and shelf life. Correct storage will ensure it is protected properly against pathogens and
moulds and help the produce remain fresh as long as possible.

The environmental conditions that affect cheese, as already discussed, are:

 Humidity

 Light

 Packaging

 Temperature

 Use of containers

 Ventilation.

Where it is possible, cheese should always be kept in its original packaging. If this is not an
option then waxed or greaseproof paper is a good alternative. Steer clear from cling film and this does
not allow cheese to breathe and results in moisture becoming trapped within the wrapping. Aluminium
foil is a good material for wrapping blue cheese in. Not only does it keep the cheese moist but it also
prevents mould spores travelling and penetrating other cheeses in storage. Never wrap more than one
type of cheese together as the flavours will merge, spoiling the unique taste of each.

Fully sealable plastic storage boxes and containers also work very well as a barrier for the cheese by not
allowing the cheese to be tarnished by the tastes of other produce or letting bacteria settle. Containers
also retain the moisture of the cheese kept inside by limiting air around the cheese.
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There are varying places that cheese can be stored in order to provide the optimum environmental
conditions. As there are so many varieties of cheese, all comprised of different ingredients and made in
different ways, the perfect storage option for each cheese will vary.

STORING AND HANDLING

 Refrigerate at around 4°C at approximately 80% humidity, away from natural light, with
appropriate ventilation
 Preferably store cheese in a designated cheese room or storage area 
 Keep fresh cheese in a covered container
 Store cheese in its original wrapper or other packaging whenever possible
 Wrap up cut mould cheeses in plastic wrap as they should not be opened until fully ripe
 Cover only the cut surface of cut hard cheeses so they can breathe through the natural rind
 Ensure cheese is protected from other strong smelling foods
 Store each cheese separately with the use-by date visible
 Store robust cheeses such as blue vein or washed rind cheese in an airtight container, separate to
other foods
 When taken from the outer box, do not stack cheeses on top of each other. If stacked, the rind may
be damaged, misshaping the cheese and hindering its further maturation
 Purchase only the quantity of cheese that can be consumed within 1-2 weeks, noting the keeping
qualities of each style of cheese
 Harmless mould can develop on cheese, particularly Cheddar. Simply cut it off. The white mould of
soft cheeses may take on an orange tinge. This does not indicate offness, rather it indicates extensive
ripening. If you are in any doubt about the suitability of cheese, it is best to throw it out rather than
poison someone

Cellar
A cellar is the perfect storage area for cheese as most cellars have the unique, but perfect combination
of a damp atmosphere, a cool temperature and an absence of light. Cellars experience minimal
fluctuation in temperature throughout the year as it is largely controlled by heat coming from the
ground.

If your workplace has a cellar, there are still points that need to be considered to ensure the cheese is
being stored correctly.

For instance:
 The footfall into and out of the cellar

 Insulation on the walls

 Permeability of the walls

 Use of equipment e.g. dehumidifiers, heaters, etc.

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 Material of shelves

 Requirement of a clean source of water

 Airflow

 Ease of cleaning and maintaining sanitation.

Refrigerator
Although a refrigerator is not the ideal location for storing cheese, it is
the next best option other than having a purpose built cheese storage
cellar as it provides a stable environment in terms of temperature and
humidity.

Within a refrigerator, the bottom drawers are the best area for storing
cheese as they are the moistest, warmest area of the fridge, and as
they are small spaces, there is a restricted flow of air.

If cheese is being stored in these compartments within the fridge, no

other produce must be stored alongside it.

Freezer
Putting cheese in the freezer is not advisable as it damages the
texture and the flavour. Most hard cheeses can be frozen, but upon being defrosted become crumbly.
Stilton is the exception to this rule. As it is a very crumbly, loose cheese with a strong flavour to begin
with, it freezes and defrosts with no damage. Softer cheeses and cream cheeses will convert to
becoming watery but with an unappealing grainy texture after freezing.

Frozen cheese is only really viable to use in cooking due to the changes in consistency. Even if being
used within cooking, if cheese must be stored in the freezer, it needs to be grated first and put into an
air-tight, sealed plastic bag.

Room Temperature
Some hard cheeses, such as parmesan can be stored at room temperature, so long as the temperature
is consistent, due to having such little moisture in their makeup. As kitchens are usually operating at
various points throughout the day and generating heat through cooking, however, it is best to opt for a
different storage option to keep cheese fresh.
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2.5 – Clean work area, and dispose of or store surplus and re-usable by-products
according to organisational procedures, environmental considerations, and
cost-reduction initiatives
Keeping work areas sanitary through thorough cleaning and proper waste disposal drastically reduces
the risk of the spread of harmful bacteria and pathogens, thus maintaining the integrity of any dishes
made. All cleaning and waste disposal should be done in line with Food Safety Standards
(http://www.foodstandards.gov.au ) and the requirements outlined by your workplace.

Cleaning the work area

Effective cleaning of the work area should be completed
in two distinct stages. The first stage should be to use an
adequate, safe cleaner to remove any visible dirt, grease
and grime from surfaces. Although surfaces that come
into direct contact with food during preparation and
service are the priority, all work surfaces (including floors
and walls) should be submitted to cleaning in order to
maintain hygiene standards. Effective cleaning will
combine detergent, water and vigorous scrubbing using
suitable equipment to remove surface filth and smells.

The second stage of the process is to then sanitise, using

disinfectant on the same surfaces in order to kill bacteria
and prevent it from spreading. The first stage must come
before disinfectant as the second stage of cleaning will
be redundant otherwise.

When using disinfectants and other chemicals in the sanitisation process, it is important to use them
correctly to ensure they are working effectively and will not harm or contaminate any food.

 Sanitisers will not be effective if washed from surfaces straight after their application;
they require time to work properly

Disposing of waste
If waste food is not disposed of properly, not only can bacteria spread but the
waste can also be a slip and trip hazard as well as encourage vermin and
other pests into the food preparation area. Supplementary to this, former
foodstuffs that are not disposed of in the correct way (such as to landfill
or to be turned into animal feed) can pose a risk to animal and human
health.

Within the work area, there should be adequate rubbish disposal

receptacles i.e. bins, that have lids within the work area and the premises
should also have larger outside bins which are emptied into each day.
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Food waste should not be taken through the restaurant or eating area to be disposed of but via a ‘back
of house’ door that does not connect to any area accessible to patrons.

Organic waste (that from fruit and vegetables primarily) can be used to create compost to grow new
produce in. This may be a cycle your business chooses to take part in on a small scale just by growing
some of your own fruits and vegetables, or by having organic waste collected for use on farms and
larger nurseries/allotments.

Any items that are recyclable such as food containers and packaging should be separated from
perishable waste so that they can be collected and taken to a recycling facility where their materials can
be salvaged.

Reusing produce
Where possible, offcuts and scraps of food should be used within the company to maximise profit and
minimise waste. Reusing produce also reduces the environmental impact your company has, as if less
waste is going to landfill, fewer greenhouse gases are being created and emitted into the Earth’s
atmosphere.

Within cheese service, not only may you find yourself with small quantities of cheese left but you may
have peelings and offcuts from fruits and vegetables as well. These should be used as soon as possible
after being prepared but can be placed in the refrigerator for a short time period.

Cheese has many different menu uses:

 Hors d'oeuvres and appetisers, e.g. Brie and quince paste on crostini
 Entrées, e.g. bresaola with Parmesan, grapes and vincotto
 As a component in main courses, e.g. poached fillet of mountain trout with Brie sauce and sautéed,
peeled grapes
 As part of dessert, e.g. pear, cream cheese and flaked almond flan
 As a cheese course or platter
 As the central part of a dish, e.g. fondue

If cheese is to be used in cooking then the recipe or preparation list will usually indicate the appropriate
choice. For example, sliced Monterey Jack may be used for hamburgers, while bocconcini may be
required for pizzas or salads. Here are some ways we can use cheese off-cuts

 Fondue – a Swiss and French tradition of dipping bread into a communal mixture of cheeses,
wine and seasonings. The cheese mixture is melted over a flame to the desired texture and
bread is dipped into it using skewers. Great for using a combination of off-cuts
 Use cheese in canapes or bar snacks
 add cheese to a mornay or bechamel sauce .Grate, shred or chop cheese into small uniform
pieces so that it will be incorporated quickly and melt evenly
 Harder, ripened cheese with less moisture content (Parmesan, Romano and Pecorino) can be
used in salads, pastas or pizzas
 Entrée, main or dessert specials
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References

These suggested references are for further reading and do not necessarily represent the contents of
this unit.

Websites
http://www.foodstandards.gov.au/code/userguide/Documents/WEB%20Dairy%20Processing.pdf

http://www.legendairy.com.au/dairy-foods/agda/2016%20champions

http://www.eatright.org/resource/homefoodsafety/safety-tips/food/how-to-determine-if-cheese-is-
safe

http://www.thekitchn.com/how-to-store-cheese-what-to-do-100285

http://food-hacks.wonderhowto.com/how-to/11-ways-keep-cheese-fresh-mold-free-for-as-long-as-
possible-your-fridge-0151179/

http://www.paxtonandwhitfield.co.uk/cheese-care

http://www.cheesemaking.com/learn/how-to/make-a-cheese-cave.html

http://www.foodstandards.gov.au/consumer/safety/faqsafety/pages/foodsafetyfactsheets/foodsafetyp
racticesa70.aspx

http://www.hia.edu.au/wp-content/uploads/2014/05/Clean-a-food-handling-area-v12.1-course-
notes.pdf

http://ww2.health.wa.gov.au/Articles/A_E/Cleaning-and-sanitising-food-premises-and-food-equipment