CLASSIFICATION AND COMPOSITION OF CHEESE
Classification of cheese by Davis
Country of Origin |
Soft |
Semi-Hard |
Hard |
External Mould Ripened |
Internal Mould Ripened |
| U.K |
Cream (C) |
Lancashire |
Cheddar Cheshire |
|
Stilton |
| France |
Neufchatel |
|
Gruyere (P) |
Camembert |
Roquefort / Blue (G) |
| Belgium |
|
Limburger (S) |
|
|
|
| Italy |
|
|
Parmesan (VH) Romano Provolone (W) |
|
Gorgonzola |
| Germany |
Romadur |
Munster |
|
|
|
| Holland (The Netherlans) |
|
|
Edam Gouda |
|
|
| USA |
Cottage Cream (C) |
Brick |
Cheddar Swiss(P) |
|
Blue (G) |
| Sweeden |
|
|
Herrgard (P) |
|
|
| Switzerland |
|
|
Swiss Emmental Sapsago |
|
|
| Norway |
|
|
|
|
Gammelost |
| Hungary |
Liptau |
|
|
|
|
Composition of cheese
| Name |
Moisture |
Fat |
Protein |
Ash and Salt |
| Brick |
42.5 |
30.7 |
21.1 |
3.0 |
| Camembert |
47.9 |
26.3 |
22.2 |
4.1 |
| Cheddar |
36.8 |
33.8 |
23.7 |
5.6 |
| Cottage |
69.8 |
1.0 |
23.3 |
1.9 |
| Cream |
42.7 |
39.9 |
14.5 |
1.9 |
| Edam |
38.1 |
22.7 |
30.9 |
6.2 |
| Limburger |
54.8 |
19.6 |
21.3 |
5.2 |
| Parmesn |
17.0 |
22.7 |
49.4 |
7.6 |
| Roquefort |
38.7 |
32.2 |
21.4 |
6.1 |
| Swiss |
33.0 |
30.5 |
30.4 |
4.2 |
| Gouda |
38.1 |
24.5 |
29.6 |
6.1 |
Nutrient component of cheese
Cheese serves as an excellent source of milk fat and proteins. It is a rich source of fat soluble vitamins like A, D, E and K. Apart from serving as an important source of minerals calcium and phosphorous, it is concentrated in energy; Cheese is both palatable and easily digestible.
|
|