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) |
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| Italy | Parmesan (VH) Romano Provolone (W) |
Gorgonzola |
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| Germany | Romadur |
Munster |
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| Holland (The Netherlans) |
|
Edam Gouda |
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| USA | Cottage Cream (C) |
Brick |
Cheddar Swiss(P) |
Blue (G) |
|
| Sweeden | Herrgard (P) |
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| Switzerland | Swiss Emmental Sapsago |
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| Norway | Gammelost |
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| 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 is an excellent source of milk fat and proteins. It is a rich source of fat soluble vitamins viz. 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.
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