INTRODUCTION

Cheese is considered one of the main and richest.

dairy products are very rich in proteins and calcium.
Smooth, spicy, creamy, strong, with a penetrating aroma or not, cheese has
has been one of the most remarkable creations since ancient times
gastronomic.
It is a product obtained by the maturation of milk by curdling, and it has
own characteristic in each of its different classes.
It started as a handcrafted product and with the evolution of technology.
it began to use elements designed to achieve a better product,
with higher quality in the milk, with greater hygiene and thus achieving a
rich and harmless product for health.
The passing of the years and the evolution of technology have made the different
varieties of cresca cheeses, in this work we will talk about
some of the varieties of cheeses, their production, their classification, their
nutritional importance, and the great world that this rich input contains
What is cheese.
HISTORY AND ORIGIN OF CHEESE
Eleven thousand years before Christ the
inhabitants of the Middle East and Europe
they practiced livestock breeding and domesticated
some bovids called aurochs. They were milking and
they kept their milk in leather pouches (bags
made with the stomachs of ruminants) and
in wooden containers. They used to heat
this milk with stones previously placed
about fire.
The story goes that a hungry shepherd tried this pasta.
uniform in which milk was transformed by the action of enzymes
naturals that remained in the bags, after being a long
time stored in the leather containers. When tasting it, I did not
found nothing unpleasant. Discarded the serum and studied the way to
systematically produce pasta. The cheese industry was born.
Preparation of the
milk
Addition of crops
dairy
Coagulation of the
milk
Curd cutting and
desuero
Salty
Molding and pressing
Storage
CLASSIFICATION OF CHEESES
The great variety of existing cheeses makes it impossible to
unique classification of them. There are many of the
characteristics that define them, such as the degree of aging,
the cured, the origin of the milk used, its texture or its
fat content. The classification of cheeses can be
divide into:
Denomination of origin
Types of milk used
Fresh cheeses
Aged cheeses
Creamy cheeses
Green or blue cheeses
Denomination of Origin
Used milk
Fresh cheeses
Aged cheeses
Creamy cheeses
Green or blue cheeses
PRODUCTION COUNTRIES
Cheese is one of the main agricultural products in the world. According to the
Food and Agriculture Organization of the United Nations
In 2004, more than 18 million tons were produced in the world. This
the amount is higher than the annual production of coffee beans, tea leaves,
cocoa and tobacco beans together. The largest producer of cheese is the United States.
United States, which accounts for 30 percent of global production, followed by
Germany and France.
As for exports, the country with the highest monetary value of them is
France, followed by Germany, which is the largest in terms of quantity. Of the
ten largest exporting countries, only Ireland, New Zealand, Netherlands
and Australia has a predominantly Eastern market, with 95, 90, 72
and 65 percent of their exported productions, respectively. Despite
of being France the largest exporter, only 30 percent of production is
exported. And that of the United States, the largest producer, is practically
despicable, since most of its production is for the market
domestic. The countries that import the most cheese are Germany, United Kingdom
and Italy, in this order.
CHEESE RAW MATERIAL
In the making of cheeses, the
the main ingredient is milk
raw, whose participation in the
cost
total
reaches

approximately 50% (the

45% in soft and up to 60%
in cash). Other supplies
(rennet, specific enzymes,
lactic bacteria, acids
organic, sodium chloride and of
football, etc.) and the containers, only
represent between 3% and 6%;
while the cost
energy (gas and electricity)
it oscillates between 1 and 2%.
Nutritional importance of cheese
Cheese shares almost the same nutritional properties as milk.
except that it contains more concentrated fats and proteins. In addition to
as a high biological value protein source, it stands out for being a source
important for calcium and phosphorus, necessary for bone remineralization.
Regarding the type of fats they provide us, they are saturated, which
they have a very negative influence on cardiovascular diseases and obesity
o
overweight.
Regarding vitamins, cheese is a food rich in vitamins A, D, and
group B.
Thanks to all the important nutrients that cheese provides us, it should be
present in a healthy and balanced diet, although it should be consumed with
moderation.
The best option is to choose low-fat fresh cheeses like Burgos, ricottas,
ricotta, or low-fat versions, for both children and
adults, since only in this type of cheese, its content is modified
fat, but not the rest of the vitamins and minerals.
People with lactose intolerance or allergies should be especially careful.
be careful, restricting your consumption, or only taking those that your body
tolerates without generating adverse reactions.
IDEAL TEMPERATURE FOR CONSERVATION OF
CHEESES
To prevent a cheese from cracking, splitting, and drying out it is necessary
it is essential to wrap them well. Excessively cold temperatures
The refrigerator is responsible for such drying out in the cheeses.
Hard cheeses require a storage temperature
between 8º and 12ºC, while soft cheeses and the
blues prefer lower temperatures between 4º and 8ºC
HOW TO STORE AND WRAP A CHEESE FOR YOU
CORRECT CONSERVATION
To wrap the cheeses, the simplest thing is to use their original packaging or the
food use films avoiding squeezing it too much so that the cheese does not
reheated and mold appears. The sulfurized paper is the most effective as it is
it is thicker, thereby increasing the level of protection.
Cheeses can also be stored in containers, but with soft cheeses.
There is a risk of fermentation due to lack of oxygen.
producing putrid odors.
CHEESE CONSERVATION TIME
The small-sized cheeses, lightly cured, made from soft paste or derived from low milk.
fat content (Friesian cow) are those that have a lower preservation, resulting in this.
it is advisable not to keep them cold for more than 15 or 20 days.
The large blue pasta cheeses (DOP Cabrales) are kept in good condition.
for a month, while the small ones tend to dry out in a week.
The pressed goat cheeses weighing 1 kg keep very well for 1 or 2 months.
depending on their state at the time of purchase. It is worth mentioning that those cheeses
Those prepared at the end of winter (available in the market from April) are the most aromatic and fatty.
Pressed sheep cheeses weighing 1kg can be preserved for several months.
The harder the pasta and the fattier the milk, the better its maturing and preservation will be.
FREEZING OF CHEESE
The most convenient thing is to cut the cheese into small pieces, freeze it, and gradually thaw it.
in the fridge until it regains its original texture and then at the appropriate temperature
for the tasting.
Hard cheeses undergo a change in their texture when frozen. After being thawed, they
they crumble when cut.
Freezing is suitable for softer and creamier cheeses, although some will be lost.
of flavor and aroma.
CONCLUSIONS
Cheese consumption in our country has increased in recent years.
years at a very outstanding percentage and this is due to such development
quickly from our gastronomy in recent years, people are
much more interested in consuming new products like cheeses.
However, we continue to be one of the countries that consume the least of this.
ingredient as delicious and with such varied flavors, smells, and textures as
the cheese.
Cheese was the product of chance and the curiosity of people,
during the early years of cheese existence, it was produced
different varieties of this that were completely natural, without
In our days, the high commercialization of cheese makes it that
these contain many additives for their preservation and this makes the
cheese loses many of its qualities and its protein value, however this
input opens our minds to experiencing new flavors and sensations
that are really nice.