SITHCCC040

Prepare and serve cheese

First published 2022

Version 1.0

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Contents
1: Introduction 7
2: Ways to use cheese 23
3: Ways that cheese is served 27
4: Handling and storage of cheese 31
5: Putting it all together 35
Chef’s Toolbox 37

SITHCCC040 Prepare and serve cheese

 SITHCCC040 Prepare and serve cheese

Application
This unit describes the performance outcomes, skills, and knowledge required to prepare and serve
cheese and cheese dishes. This requires a comprehensive knowledge of cheese varieties.
The unit applies to hospitality and catering organisations where cheese is served as a menu
course. Responsibility for cheese may rest with a range of individuals depending on the
organisation. It may include cooks or senior food and beverage attendants.
Cheeses may include milk-based products from cows, sheep, goats or buffalo, or alternatives –
such as soy. They may be traditional, contemporary, or specialist and may be locally produced or
imported.
The skills in this unit of competency must be applied in accordance with Commonwealth and State
or Territory legislation, Australian, and New Zealand standards and industry codes of practice.
No occupational licensing, certification, or specific legislative requirements apply to this unit at the
time of publication.

Prerequisite
Nil.

Learning goals
 Prepare and serve cheese for different service styles.

 Prepare and serve various cheese types with suitable garnishes and accompaniments.

 Prepare, plate, and present cheese plates.

Fact Sheets
 Fact Sheet 1 - Following Hygienic Work Practices

 Fact Sheet 4 - Managing Food Safety Hazards and Risks

 Fact Sheet 5 - Safe Food Handling

 Fact Sheet 6 - Receiving, Storing and Maintaining Food

Overlap alert
Learners may already be familiar with the following concepts:

 safe food handling

 hygienic work practices

 managing food hazards

 receiving, storing and maintaining food.

SITHCCC040 Prepare and serve cheese

 You might consider a brief refresher, with an emphasis on applying the existing knowledge and
skills in the context of using food preparation equipment.

SITHCCC040 Prepare and serve cheese

1: Introduction

People around the world use and love cheese in

their favourite dishes, from simple grilled cheese
sandwiches to cheese soufflés. When you think
about cheese, the first you will likely think of is
cheddar. However, there are thousands of different
types of cheese, and cultures around the world
have been making cheese since 6,000BC.

The term ‘cheese’ comes from the Latin word

‘caseus’, which means ‘to ferment’ or ‘become
sour’.

In this guide, you will learn about the various types

of cheeses, ways to use and serve cheese, as well
as how to store and handle cheese.
Image by Alexy Almond on Pexels

Culinary terms
Cheese has its own culinary terms that are important to understand. You may already be familiar with:

A pasta sauce originally consisting of butter, cream, and the finest

Alfredo
parmesan cheese available.

Meaning ‘before the pasta’, a platter served as the first course of a

traditional Italian meal. It consists of ingredients like cured meats
Antipasto (pepperoni, salami, ham, and mortadella), artichoke hearts, a range of
cheeses (fresh provolone, mozzarella, pecorino), olives, sundried
tomatoes, and pickled vegetables.

A meal cooked in the oven to form a crust on the surface, which

Au gratin
consists of breadcrumbs and cheese.

A rich and creamy sauce made with cream, eggs, parmesan or

Carbonara
Pecorino Romano cheese, sautéed pieces of bacon, and vegetables.

A cake that has a crust made from pastry or crushed biscuits. The crust
is filled with a mixture of cream cheese, egg, sugar, and sour cream.
Cheesecake
Fillings may also be flavoured. Garnishes commonly include chocolate
and fruit.

A derivative of béchamel sauceenriched with Gruyere cheese.

Mornay sauce
Variations may include parmesan, Emmental cheese, or white cheddar.

Here are some other cheese-specific culinary terms that you need to know:

Artisan A cheese that is often made in small amounts and generally by hand.

SITHCCC040 Prepare and serve cheese

 Specific microbes used in the cheesemaking process that create
specific flavours in the cheese. The most common microbes used are
Bacteria
Brevibacterium linens (which are used in washed rind cheeses) and
Propionibacterium (which produce the eyes in Swiss-style cheeses).

A salt and water solution. Soft cheeses are commonly immersed in brine
Brine or washed with a brine solution before maturation. Some cheeses, such
as feta, are stored in brine.

At the beginning of the cheesemaking process, milk is set into a gel and
then separated into solid (curd) and liquid (whey). The curd is used to
Curd
make cheese and consists mainly of protein, fat, and fat-soluble
vitamins and minerals.

The holes that form inside some cheeses from the carbon dioxide
Eyes
released by bacteria during maturation.

Most cheeses (other than fresh cheeses) spend a certain amount of

Maturation /
time aging before they are ready to eat. For example, white mould
Ripening /
cheeses mature over 6-8 weeks and cheddar can take three months to
Aging
two years to mature.

Microbes added to the milk during the cheesemaking process that help
mature or ripen the cheese. These edible moulds create flavour and
Mould texture. Most are strains of Penicillium, such as P. candidum (which
forms the rind of white mould cheeses), and P. roqueforti (which is used
in blue cheese).

The external surface of the cheese. The rind can contain moulds or
bacteria (like white mould and washed rind cheeses), a hard crust (like
Rind
parmesan or Gruyere), or be covered in cloth or wax (like many
cheddars). Fresh cheeses generally do not have a rind.

An enzyme that converts milk from a liquid to a solid during the initial
stages of the cheesemaking process. Traditionally, rennet was made
Rennet
from animals, but most cheeses today are made with non-animal rennet
produced in laboratories.

Specific microbes added to milk at the beginning of the cheesemaking

Starter cultures process. They help acidify the milk, which produces specific styles of
cheese with distinctive flavours and textures.

Surface- Cheeses that ripen from the outside-in. They normally have a coating of
ripened special moulds or bacteria on their surfaces.

At the beginning of the cheesemaking process, milk is set and then

separated into solid (curd) and liquid (whey). The whey is usually
Whey
removed from the curd. However, it can be used to make other
products, such as ricotta.

SITHCCC040 Prepare and serve cheese

Types of cheeses
There are thousands of varieties of cheese, but they are all based on the nine main types explained
here.

Cheddar
This cheese is called cheddar due to its manufacturing process, called ‘cheddaring’, where curds are
cut into sections and stacked on top of each other. They are then flipped regularly, which helps
remove more whey and allows the stacks to join.
There are many different maturation times and methods for producing cheddar, which create different
flavours and textures. Cheddars are some of the most popular cheeses in Western cultures.
Aged cheddar classifications include:

 Mildly matured for 1-3 months

 Semi-matured for 3-6 months

 Matured or tasty matured for 6-12 months

 Vintage matured for 12-24 months

Cheddars are made from pasteurised cow's milk and originated in Somerset, England. They are hard
processed cheeses. Rinds can but made from cloth, wax, or natural depending on the manufacturer.
Their textures are compact and crumbly, with pale yellow colours, and their aromas are creamy and
sharp. Originally, England was the only place where cheddar cheeses were made, but they are now
made in many countries.
Examples of cheddar varieties include:

 Cheddar

 Colby

 Cheshire

 Club cheese

 Leicester

 Lancashire

 Double Gloucester.

Selection tips
Select a cheddar with an even yellow-coloured rind. It is okay if a cloth-wrapped cheddar is a little
brown. The longer the cheese has aged, the stronger the flavours. Small white crystals may be visible
in aged cheddar. This is a characteristic of vintage cheddar that many find desirable. Vintage cheddar
should crumble and have a long-lasting flavour. Mild cheddar slices easily and is ideal for sandwiches.

Paired best with

Savoury pairings include:

 smoked meats

SITHCCC040 Prepare and serve cheese

 pickled vegetables

 chutneys

 mustard

 almonds

 herbs and spices – such as cumin seeds.

Sweet pairings include:

 fresh or dried figs, pears, apples, or grapes

 sweet spices

 condiments – such as quince.

White mould
White mould cheeses have rich, buttery flavours and creamy
textures. They are surface-ripened, which means that they
mature from the outside in. Rinds are white moulds, which
break down the cheese inside and usually take 6-8 weeks to
mature.
White mould cheeses are made from unpasteurised cow's
milk. They originated in France, from the region of Seine-et-
Marne. The colours of these cheeses range from white to
brown, with brown being very mature and having a stronger
flavour. The edible white mould rinds give the cheeses fruity,
mild, nutty, and tangy flavours. Creamy in texture, the
aromas of these cheeses are pronounced and strong.
Brie is the most well-known French cheese and is named
after the region where it was originally made.
Examples of white mould cheese varieties include:

 brie

 camembert.

Selection tips
The rind should be velvety white, with no cracks or dry sections. The centre of the cheese should be
soft and creamy (almost oozing). Make sure that the cheese is ripe and ready to eat by pressing on
the surface – it should bulge and be quite soft. If you cut the cheese before it is ripe, it will have an
acidic and chalky taste and it will not ripen further. If the cheese is bad, it will smell of ammonia.

Paired best with

Savoury pairings include:

 ham  most nuts

 chicken  thyme.

SITHCCC040 Prepare and serve cheese

Sweet pairings include:

 berries – such as cherries, strawberries, raspberries, and blackberries

 fresh stone fruits – such as apricots, peaches, and nectarines

 fresh or baked apples or pears.

Blue mould
Blue mould cheeses are internally-ripened cheeses, available in a variety of flavours and textures.
These cheeses are skewered to give the mould access to air, which allows it to grow. Once the
moulds have spread to the outside, they are ready to eat. Blue mould cheeses originated in Italy and
are generally made from pasteurised cow's milk, but they can also be made with goat’s milk, sheep’s
milk, or even a combination.
Gorgonzola – named after the region where it is made – is
one of the world’s oldest and most well-known blue-veined
cheeses. The texture of blue cheeses can be very creamy
(when young) or crumbly and firm (when matured). The
rinds can be made from cloth, wax, or natural. Yellow in
colour, with blue or green veins throughout, blue mould
cheeses usually have a very strong odour but mild
flavours. They are known for their long aftertaste.
Examples of blue mould cheese varieties include:

 Gorgonzola

 Roquefort

 Castello creamy blue

 Stilton

 Danish blue.

Selection tips
Choose a cheese where you can see the blue/green veins on the rind. The rind should be damp, but
do not use a cheese that has a sticky, wet, or cracked rind and a yeasty smell. The interior of the
cheese should be pale yellow. The more blue/green in the cheese, the stronger the flavour will be.

Paired best with

Savoury pairings include:

 meats – such as steak and pork

 roasted vegetables – such as pumpkin and mushrooms

 in sauces.

Sweet pairings include:

 honey

 fruit pastes

SITHCCC040 Prepare and serve cheese

 nuts – such as pecans and walnuts

 fresh, dried, or roasted figs

 pears, grapes, and dates.

Washed rind
Washed rind cheeses are similar to white mould cheeses because they are surface-ripened.
However, during the production process of washed rind cheeses, the rinds are dipped in brine
solutions, which have specific bacteria, to add flavour. While they tend to have a strong smell, flavours
are usually mild. Rinds are red or orange, depending on the bacteria used.
They can be made from pasteurised and unpasteurised
cow’s milk, goat’s milk, sheep’s milk, or a combination –
depending on the manufacturer. While washed rind
cheeses are made in many countries, they originated in
France, where monks attempted to create a cheese that
had a meaty flavour (as the monks could not eat meat
for long periods). They have similar textures and colours
to white mould cheeses, but the aromas are fuller
flavoured.
Washed rind cheeses are generally brand name.
However, Titlist, Gruyere and Raclette cheeses have
their rinds washed during the aging process.
Image by JillWellington on Pixabay

Selection tips
If a washed rind cheese has no smell, it is not ready to eat. Do not use a cheese that has a sticky or
brown rind, or one that smells of ammonia. The centre of the cheese should be soft and creamy
(almost oozing). Make sure that the cheese is ripe and ready to eat by pressing on the surface – it
should bulge and be quite soft.

Paired best with

Savoury pairings include:

 strong flavoured red meats – such as kangaroo or venison

 herbs – such as rosemary and thyme

 spices – such as caraways seed or fennel

 baked or steamed vegetables – such as asparagus, mushrooms, or potatoes.

Sweet pairings include:

 fresh figs or pears

 nuts – such as hazelnuts, walnuts, and pecans.

SITHCCC040 Prepare and serve cheese

Hard
Hard cheeses are generally matured for a long
time and therefore have more flavour. They have
low moisture and long shelf lives. These cheeses
are generally gated or shaved and used as a
garnish on many hot dishes and salads.
They can be made from pasteurised and
unpasteurised cow’s milk, goat’s milk, or sheep’s
milk – or a combination. While there are many
different types from around the world, Italy was the
first to make some hard cheeses – such as
parmesan (or its true name:
Image byParmigiano
Aliona Gumeniuk on Unsplash
Reggiano).
Parmesan is perhaps the most popular hard cheese in Australia. It is made from unpasteurised cow's
milk and produced in the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua. For a
cheese to be called 'parmesan’, it must be produced from cows grazing on fresh grass and hay. The
texture is crystalline, dense, and grainy – with a natural rind that is pale yellow. It has a fruity, nutty,
savoury, and sharp flavour – with a strong aroma.
Examples of hard cheese varieties include:

 Parmesan  Pepato

 Romano  Manchego

 Pecorino  Grana-Padano.

Selection tips
Choose a hard cheese that does not have a dry, split, or cracked rind. If it has no smell when cut, then
it has no flavour. Look for a cheese with a rich and fruity aroma.

Paired best with

Savoury pairings include:

 Mediterranean vegetables

 tomatoes

 olives

 grated or shaved onto pizza, pasta, risottos, or salads.

Sweet pairings include:

 balsamic vinegar

 fresh or dried figs, pears, or apples

 nuts – such as hazelnuts or almonds.

SITHCCC040 Prepare and serve cheese

Semi-hard (Eye)
Semi-hard and eye cheeses are similar and generally fall under the same category. The difference is
that one has ‘eyes’ – holes in the cheese from gas produced during maturation. They are generally
smooth and shiny, with mild flavours that can be sweet. Semi-hard cheeses are great for grilling, as
they are firm and springy in texture. Their coating can be paper, wax, or cloth.
Gouda is the most popular cheese in the world. It is made from pasteurised or unpasteurised cow's
milk, goat's milk, or sheep's milk. It originated in the Netherlands from the region of South Holland,
Gouda.
A semi-hard cheese that is compact, crumbly, dense, and springy, Gouda’s rind is made from wax
and is yellow. It has a creamy, full-flavoured, nutty, and sweet flavour – alongside a pungent aroma.
The original cheese markets in Gouda are one of the longest-standing commercial cheese markets in
the Netherlands.
Another popular semi-hard and eye cheese is Gruyere, which is made from unpasteurised cow's milk
and originated in Switzerland. The rind of Gruyere is made from either paper or wax. It is yellow, both
sweet and a little salty in flavour, and generally has an earthy aroma. Gruyere is named after where it
was originally made (a village in Switzerland).
Examples of semi-hard cheese varieties include:

 Jarlsberg

 Havarti

 Gruyere

 Gouda

 Edam.

Examples of eye cheese varieties include:

 Dutch-style:

o Gouda

o Edam

o Maasdam

 Swiss-style:

o Gruyere

o Emmental

o Tilsit
Image by Mammiya on Pixabay
o Raclette.

Selection tips
Look for cheese with an even yellow colour. When cut, it should have a smooth surface and shiny
eyes. Do not use cheeses with mould, cracks, or dry areas. Remember, semi-hard cheese develops
more flavour with age.

SITHCCC040 Prepare and serve cheese

Paired best with
Savoury pairings include melting or grilling with:

 steak

 hamburgers

 open grills

 smoked and cured meats

 pickles and relishes.

Sweet pairings include:

 dried pears, apples, and grapes

 nuts – such as hazelnuts, walnuts, and pecans.

Fresh
Fresh cheeses are also known as unripened cheeses, as they are ready to eat once they are made.
They are simple cheeses that are gentle and milky in flavour, with soft textures. They are also moist
and generally lower in fat than other cheeses.
Fresh cheeses can be made from pasteurised or unpasteurised cow’s milk, goat's milk, and sheep's
milk. They are not aged, have no rind, and do not have strong aromas. Their flavours are full and
generally creamy, but can also be salty and tangy (as with feta). Countries around the world produce
fresh cheeses and they are commonly used in many dishes.
Feta is made from pasteurised or unpasteurised goat's
milk and sheep's milk. It originated in Greece from
regions such as Macedonia, Thrace, Thessaly, the
Peloponnese, Lesvos, and Kefalonia. With a creamy,
crumbly, grainy, and open texture, feta is white in colour
and nutty in aroma. It has a full flavour that is salty and
tangy. Feta is the most famous Greek cheese. 70% of
the cheese used in Greece is feta.
Ricotta originated in Italy and is made from pasteurised
or unpasteurised cow's milk, goat's milk, sheep's milk and
water buffalo's milk. It has a creamy, fluffy, and grainy
texture – alongside a sweet flavour and fresh aroma.
Ricotta began as whey left over from the production of
Image by Mammiya on Pixabay
cheese and is a popular ingredient in many Italian dishes.
Paneer is made from pasteurised cow’s milk or buffalo’s milk. The texture is crumbly and firm, while
its flavour and aroma are fresh and milky. It originated in India and is used in many popular Indian
dishes.
Examples of fresh cheese varieties include:

 Ricotta  Feta

 Cottage  Mascarpone

 Cream cheese  Paneer

SITHCCC040 Prepare and serve cheese

 Neufchatel  Quark.

Selection tips
Choose a cheese that is white and has a fresh aroma. Fresh cheese is moist but should be free of
excess liquid (unless stored in brine or oil). It must be used by the listed used-by date. Once opened,
you can store fresh cheese in liquid, but do not use it if the liquid is cloudy.

Paired best with

Savoury pairings include:

 tomatoes

 olives

 Mediterranean vegetables

 smoked and cured meats

 fresh herbs.

Sweet pairings include:

 seasonal fruits and berries

 honey

 nuts and spices

 jams and chocolate.

Stretched curd cheese

Stretched curd cheeses are named after the way they are made, with curds heated, stretched, and
then cooled. When melted they have stringy and stretchy textures and can be either matured or fresh.
They were originally made in Italy from buffalo’s milk. While cow’s milk is now used in many stretched
curd cheeses, traditional Mozzarella is still made from buffalo’s milk. These cheeses have a mild and
milky flavour when fresh but can develop more pounced flavours when aged.
Mozzarella is extremely popular and was the first stretched curd cheese made. It originated in the
Italian regions of Campania, Abruzzo, Molise, and Puglia. Its texture is semi-soft and comes in a pear
or ball shape. Mozzarella has a mild and slightly sweet flavour. In the past, buffalo were only herded
in a few countries, such as Italy and Bulgaria. However, they are now much more common.

Image by Nicolás Perondi on Unsplash

SITHCCC040 Prepare and serve cheese

Examples of stretched curd cheese varieties include:

 Haloumi  Provolone

 Bocconcini  Burrata

 Asiago  Stracchino

 Fiore di latte  Scamorza

 Treccia  Caciocavallo.

Selection tips
Make sure that the cheese has a smooth and shiny surface. When cutting, it should have the same
texture as cooked chicken.

Paired best with

Savoury pairings include:

 cured meats  tomatoes

 pesto  basil

 Mediterranean vegetables  oil.

 olives

Sweet pairings include:

 grilled or fresh figs or stone fruits

 mint

 pomegranate molasses.

LIFT THE LID

To learn more about the different types of cheeses visit Cheese.com below.
Website: https://cheese.com/
Find over 1,831 specialty cheeses from 74 countries in the world's greatest cheese resource. This
includes what they are made from, country of origin, region, family, type, fat content, texture, rind,
colour, flavour, aroma, if vegetarian, plus extra history and information.
Watch the video below on dfferent types of cheese | Facts about cheese.
Video: https://www.youtube.com/watch?v=fSkEDZWS5F0 (03:36)
Watch the video below which provides details of 15 types of cheeses – including what they are
made from, country of origin, type, texture, flavour, colour, rind, uses.
Video: https://www.youtube.com/watch?v=2NutfCHAyNM (09:00)
If you have already visited these links, you can move on or review them to refresh your memory.

SITHCCC040 Prepare and serve cheese

 SHARE PLATE

Your trainer will provide you with a list of cheeses. As a group, choose one and research it. Find
out where that cheese is made and what milk is used, plus its flavour profile, colour, and texture.
Then, share your findings with the class.

Bases from which cheese is made

Cheese is made from a variety of milk bases that can be pasteurised or unpasteurised (raw).
Cheesemaking began when humans started to domesticate animals. The first animals domesticated
were sheep and goats, so the original cheeses were made from these types of milk.
Today, cow’s milk is the predominant milk because it is abundantly available. Some traditional cheese
makers still use milk from sheep, goats, and (more uncommonly) buffalo.
Let’s look at the different milk bases further.

Cow
This is the main milk used in cheeses. It can be
pasteurised or unpasteurised (raw) and has a relatively
high fat content. Types of cheeses made from cow’s milk
include Brie, cheddar, parmesan, Gorgonzola, Gruyere,
Gouda, and Camembert.

Sheep
This milk has extremely high fat content, which is ideal for
cheese making. Many European cheeses are made from
sheep’s milk. Sheep’s milk also has a specific protein
structure that makes it easier to digest. These types of
cheeses generally have an earthy (animal) flavour to them.
Types of cheeses made from sheep’s milk include Feta,
Roquefort, pecorino Romano, ricotta, and some blue
cheeses.
Image by Pixabay on Pexels

Goat
‘Chèvre’ means ‘goat’ in French, so many cheeses made with goat’s milk can be called this. Its unique
character comes from capric acid, a flavourful fatty acid that promotes the development of good
intestinal bacteria in humans, which is sometimes sold as a health food product. These types of
cheeses are generally tart, with a soft texture when not matured. They are generally lower in fat than
other cheeses and have low lactose content. This makes them popular for those who are health
conscious or have a medical reason for not consuming cheese. Types of cheeses made from goat’s
milk include Feta, white mould goat's cheese, blue goat's cheese, bûcheron, caprino, crottin de
chavignol.

Buffalo
This milk is less commonly used compared to other types, as buffalo are only herded in some regions
– such as Italy, India, and Bulgaria. It has the highest fat content of all milk types used in

SITHCCC040 Prepare and serve cheese

cheesemaking, which makes it ideal for soft cheeses. Types of cheeses made from buffalo milk
include Mozzarella, originally bocconcini (although it is now made with cow’s milk), paneer,
scarmorze, and Braila.

Soy
Many people cannot consume milk due to health reasons or may simply choose not to. Soy milk is
plant-based milk made from soybeans. It has the texture and appearance of cheese but is not made
using animal products. This makes it ideal for vegetarians, vegans, and those that cannot eat cheese.
It is low in fat, but high in protein. Types of cheeses made from soy milk are generally brand names –
such as Vege cheese and tofu cheese.

Specialty
Specialty cheeses can be made from various non-animal-based products (non-dairy cheese) that are
not soy milk. They are generally for people who choose to be vegan or who are lactose intolerant.
Types of specialty cheeses include cashew cheese, loca questo, other nut cheeses (such as almond),
nutritional yeast, palm oil-based cheese, or potato-based cheese.
A customer may request soy cheeses or speciality cheeses, so it is important to understand the
ingredients and substitutes that can be used. If you are unsure, check with your chef or supervisor.

SHARE PLATE

Your trainer will provide you with a standard recipe that has cheese as its main component. In
small groups, identify an alternative that you could use for a special request from a vegan
customer.
Then, research recipes that use each of the milk bases. You can add recipes that you like to your
Chef’s Toolbox.
Share the substitute cheeses and recipes with the class.

How cheese is made

As we have previously learnt, cheese can be made from various types of milk. However, it can also be
made from full cream, part-skim or skim milk – depending on the type of cheese. The cheesemaking
process always requires quality milk to start with and has many steps that specify correct
temperatures, humidity, and pH levels.
Several things affect the configuration and quality of cheese – for example:

 the breed of the animal;

 lactation cycles;

 type of feed;

 where the animal is located;

 weather; and

 even the individuality of each animal.

SITHCCC040 Prepare and serve cheese

There are also several different methods for making cheese. These include:

which makes milk stable by adjusting the proportion of proteins and fats
Standardisation
using a filter.

which involves heating milk quickly to 72°C for 15 seconds, and then
Pasteurisation quickly cooling it. This kills any microorganisms or pathogens present in
the milk.

which vary depending on the cheese being produced. Some examples

include Propionibacterium shermanii (which releases the CO2 that
Starter cultures
creates the ‘eyes’ in eye cheeses) or Penicillium candidum (which
creates the rinds on white mould cheeses).

Image by PublicDomainPictures on Pixabay

There are six basic steps when making cheese. These are:

acidification coagulation separating the curds and whey

ripening shaping salting

SITHCCC040 Prepare and serve cheese

After these basic steps, there are then the different processes for different types of cheeses.

Let’s look at the basic steps in further detail.

Acidification
This is when the starter culture is added. The starter culture changes lactose into lactic acid and
changes the pH levels. This turns the milk from a liquid to a solid.

Coagulation
Rennet is added to ensure that the liquid solidifies.

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Separating the curds and whey
As the milk solidifies, it forms curds and whey. The curd is solid, and the whey is liquid. When the curd
is cut, it removes further whey. If making a hard or cheddar cheese, the curd is cut into fine pieces. In
the final product, all the whey is removed, and the curd is turned into cheese.

Salting
This process adds flavour and acts as a preservative. Salt can be added into the cheese or onto the
outside.

Shaping
This is where the cheese is made into a shape and pressed to remove any extra liquid.

Ripening
This is the process of aging the cheese until it is ready to eat. Depending on the cheese, it can be
ready to eat immediately (fresh cheese), or it can take years to mature.

LIFT THE LID

To learn more about making cheese, watch the following videos.

How cheese is made tasty.
Video: https://www.youtube.com/watch?v=wxm8jTzU_8o (09:49)
How to make homemade cheddar cheese (cloth banded).
Video: https://www.youtube.com/watch?v=xEnifYNnDCA (14:50)
30-minute homemade fresh Mozzarella cheese (start at 01:00).
Video: https://www.youtube.com/watch?v=mAxy_oXKJig (07:08)
If you have already visited these links, you can move on or review them to refresh your memory.

SITHCCC040 Prepare and serve cheese

2: Ways to use cheese

There are countless ways to use cheese in cooking. You can simply have cheese with
accompaniments on a platter, or you can add it as an ingredient to a hot or cold dish – such as pizza,
pasta, or salads.

Hot dishes
Hot cheese dishes can include soups, sauces, pasta, pizzas, rice dishes, pastries, toasted
sandwiches, burgers, steaks, desserts, warm salads, and so on.

Common cheese dishes

Let’s look at the cheese types and some common hot dishes that they are used for.

Cheddar Grated on top of a dish and heated for a crust – such as in a casserole
cheese dishes or au gratin.

White mould
Added onto pizzas.
cheese dishes

Blue mould
Added to sauces (like in a blue cheese sauce) or garnished on soups.
cheese dishes

Washed rind
Used in Welsh Rarebit cheese sauce or added onto pizzas.
cheese dishes

Added to cheese sauces or used for fondues – also common in Alfredo

Hard cheese
or Carbonara pasta dishes, in risottos or as a garnish on pasta or
dishes
soups.

Semi-hard or
Used in Mornay sauce or melted onto steak, open grill, or toasted
eye cheese
sandwiches.
dishes

Fresh cheese Used as a filling (like in spinach and ricotta), pasta dishes (such as
dishes lasagne), on pizzas or in Indian cuisine.

Stretched curd Melted onto pizza, in hot salads (such as fried halloumi), with grilled
cheese dishes Mediterranean vegetables, on open grills, or garlic bread.

SHARE PLATE

In small groups, research hot cheese dish recipes for each of the cheese types and share the
dishes with the class.

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Cold dishes
When we think of cold cheese dishes, cheese platters and salads first come to mind. However,
cheese is also a component of many desserts.

Common cheese dishes

A cheese platter is a common dish for all types of cheeses, so it is not included below.

Cheddar
Added to sandwiches.
cheese dishes

White mould Added to sandwiches and salads to provide a distinctive and attractive
cheese dishes flavour.

Blue mould
Incorporated into gourmet salads to add strong flavours.
cheese dishes

Washed rind Added to sandwiches and salads – but you must be careful that the
cheese dishes aroma doesn’t make it unappealing to the customer.

Hard cheese
Used as a garnish on salads.
dishes

Semi-hard or
eye cheese Added to sandwiches.
dishes

Fresh cheese Used as a filling in stuffed vegetables, in desserts (such as Coeur à la

dishes Crème or mascarpone tiramisu), and in salads.

SHARE PLATE

In small groups, research cold cheese dish recipes for each of the cheese types and share the
dishes with the class.

Cheese plate
A cheese platter can be served as a starter, a main meal, and as a dessert. The possibilities are
endless, with so many garnishes, accompaniments, and types of cheeses. Serve the cheese at room
temperature and have each accompaniment next to the cheese that it pairs with. We will look at
garnishes and accompaniments in more detail later.
It is a good idea to cut a section, if you are serving a whole cheese, so that it looks inviting to the
customers. Do not overcrowd the platter; you can place the bread or crackers in a separate dish to
enhance the appearance of the platter.
Most platters have three-to-five cheeses. Each cheese should have its own knife, so that you do not
mix the different flavours. Think about the textures, flavours, and shapes of the cheeses when
choosing them.

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 Image by Anto Meneghini on Unsplash

How to cut cheese

Cheeses have different shapes, from wheels to logs. Here are some tips for how to cut each shape.

For most shapes: Cut wedges from small round to square shapes.

For wedges of blue vein cheese: Start cutting from the middle of the pointed end of the
wedge, and then cut like a clock hand.

For logs: Cut slices – the end should be a round section.

For soft cheeses: Cut in wedges (like a clock).

For hard and semi-hard cheeses: Cut a wedge and use a small knife to break the protein
clusters, creating small chunks, or use a cheese planer to shave slices.

LIFT THE LID

To learn more on how to cut cheese, watch the video below.

Video: https://www.youtube.com/watch?v=fTgm36y884c (42:02)
Details how to cut, which knives to use, pairing options, and store and serve advice for most of the
different types of cheese.
If you have already visited this link, you can move on or review it to refresh your memory.

SITHCCC040 Prepare and serve cheese

Knives and service-ware
There are different knives for soft cheese, slicing cheese, cleaving cheese, and shaving and grating
cheese.

Soft cheese knives have sections missing, so that you can push the cheese slice off the blade without
damaging the shape of the cut wedge (as soft cheeses tend to stick to the blade).

Cheese cleaver, spades and planers are used for hard, semi-hard and eye cheeses.
When it comes to service-ware, timber boards and marble tiles are most commonly used. Service
style (starter, main, or dessert platter) determines the size of the platter. Remember, a platter should
not look over-crowded and needs space for the accompaniment that pairs with each cheese type.

LIFT THE LID

To learn more about cheese knives, watch the video below.

Video: https://www.youtube.com/watch?v=BQbTo-gX7gc (01:09)
If you have already visited this link, you can move on or review it to refresh your memory.

SHARE PLATE

Your trainer will provide you with a list of knives and cheeses. In a small group, work together to
decide what knife should be paired with each type of cheese.

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3: Ways that cheese is served

Cheese can be served as a platter or as a main ingredient in hot and cold dishes. When served as a
platter, the amount to serve differs for each service style. When preparing, plating, and presenting
cheese dishes, ensure that you:

 follow the standard recipe

 control portions

 work efficiently within time constraints and deadlines

 evaluate the quality of the cheese and cheese presentation

 adjust where needed before serving your dishes.

Image by Jennifer Murray on Pexels

Ripeness and temperature

Cheese must be served at room temperature. Some cheese can take up to two-and-a-half hours to
come to room temperature, so ensure that you remove the cheese well before you need to serve it.
Cheese ripeness is determined by inspecting the exterior, the interior once cut, and by the smell of the
cheese (it should not be acidic).

For a cheese that ripens from the outside-in (such as Brie): Gently touch the exterior. The
interior should squish and look creamy. The rind colour starts as white, and over time,
changes to off-white and brown – which just adds flavour and aroma.

For a cheese that ripens from the centre to the exterior: Check that the exterior has no
cracks or dry sections. When it is young, the centre is creamy, but it becomes crumbly when it
ages.

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 For a fresh cheese: Eat immediately, but do not use it if the liquid it is stored in is cloudy (not
clear) or if it has an acidic smell.

Appetiser
Cheeses served as an appetiser must be light, so as to not fill up the customer. Chose cheeses that
will pair well with other dishes on the menu. Serving sizes should be around 25-50 g of cheese per
person.

Entree
Cheese included as a component of an entrée (or as a platter) must again be light, so as to not fill up
the customer. Serving sizes should be around 25-50 g of cheese per person.

Cheese course
If a cheese plate or fondue is served as its own course, it should contain around 75-125 g of cheese
per person. The platter should have palate cleansers within the accompaniments, and each cheese
should have a variety of accompaniments paired with it.

As part of the dessert course

A cheese plate may be served after the meal, or cheese
could be the main component of dessert (such as in tiramisu).
Platters for dessert pair well with sweet wine or coffee, sweet
figs, honey, jam, and fruit. The customer has already eaten
the main meal, so the serving size should only be 50-75 g per
person.

Cheese tastings
Cheese tastings are generally small amounts of many
different types of cheese. This service style can be paired
with wines, beers, or spirits that complement the cheeses.

As a meal
Many meals have cheese as the main component, but
cheese can also be included in the sauce or as a garnish.

In buffet setting
Cheese in a buffet setting could be a cheese platter or it could be as an accompaniment to other
dishes on the buffet – such as grated cheddar or parmesan.

SITHCCC040 Prepare and serve cheese

Garnish and accompaniments
As with any garnish or accompaniment, cheese must be fresh, good quality, add texture and contrast
to the dish, and compliment the flavours. Common garnishes and accompaniment include:

 Cured meats add a savoury accompaniment to cheese platters or salads. Common cured meats
include salami, bacon/ham, and prosciutto.

 Mediterranean vegetables such as eggplant, capsicums, and tomatoes pair well with some
cheeses.

 Olives are a popular accompaniment and go well with most cheeses. They add colour and
flavour.

 Nuts are sweet and salty and go well with most cheeses. Complementary nuts include pecans,
walnuts, and hazelnuts.

 Fruit – dried, fresh, or baked – are popular accompaniments. Can include many different types of
fruits, including pears, figs, apples, stone fruits, berries, grapes, and citrus (such as dried
orange).

 Herbs provide a contrast of colour and aroma. Popular herbs include fennel, rosemary, thyme,
and basil.

 Spreads and chutneys provide a sweet-salty balance between cheeses, making them excellent
for pairing.

 Honey drizzles over strong, pungent cheeses (such as blue cheese, goat’s cheese or matured
cheeses) can help balance flavours.

 Balsamic vinegar pairs well with hard, matured cheeses either drizzled on top or as a dipping
bowl.

 Bread (like sourdough, crusty French baguette, rye, or nut bread) pairs well with most cheeses.

 Crackers of all varieties can complement many different flavours and add contrasting textures.

SHARE PLATE

Your trainer will provide a list of cheeses. In small groups, research and decide on suitable pairings
(both sweet and savoury) for each type of cheese. Share your findings with the class.

LIFT THE LID

To learn more about serving cheese visit the links below.

A Frenchman's Guide to the perfect cheese board! Stinky tasting included.
Video: https://www.youtube.com/watch?v=_dyUnMntNXQ (11:10)
How to serve cheese.
Video: https://www.youtube.com/watch?v=jvgERHRhhjI (01:29)

SITHCCC040 Prepare and serve cheese

 If you have already visited these links, you can move on or review them to refresh your memory.

Minimising waste
When cheeses are close to their used-by dates or rinds are removed when creating dishes, they can
be reused in many ways. Here are some tips to try:

Blue cheese can be mashed into sour cream and used as a garnish with steak, or it can be
used to make a blue cheese sauce.

Parmesan rind can be used to flavour soups and stocks.

Grated cheddar, gruyere or raclette is great in muffins, quiches, or frittatas.

White mould or washed rind cheeses can be added to mashed potato.

Grated hard, semi-hard and eye cheese can be frozen and used for grilling on dishes.

Any cheese can be made into a béchamel sauce.

CHEF’S TOOLBOX

Locate recipes for a variety of hot and cold cheese recipes.

Add these recipes to your Chef’s Toolbox.

SITHCCC040 Prepare and serve cheese

4: Handling and storage of cheese

Food safety is important in every aspect of storing, preparing, cooking, and serving food. Cheese is
no exception. Cheese is a high-risk food, and many people avoid eating cheese for this reason. For
example, it is recommended that pregnant women do not eat soft or fresh cheese.
Some cheeses can be frozen – such as cheddar, parmesan, Havarti, feta, and Emmental. However,
cheeses with high moisture content lose their consistency if frozen.

TIME FOR SOME FACTS

Look at the following Fact Sheets:

 Fact Sheet 1 - Following Hygienic Work Practices

 Fact Sheet 4 - Managing Food Safety Hazards and Risks

 Fact Sheet 5 - Safe Food Handling

 Fact Sheet 6 - Receiving, Storing and Maintaining Food

If you have already looked at these Fact Sheets, you can move on or review them to refresh your
memory.

Cheese storage
When storing, many people wrap cheese in plastic or cling film. Cheese needs to breathe or it creates
moisture and loses flavour and texture. Therefore, it should be stored in paper, or if it is a whole
cheese – such as camembert or Brie – it should be left in its original packaging (generally aluminium
foil).
Replace the paper or foil after you have cut wedges from the cheese or each time you touch or use
the cheese. This will ensure that you have not contaminated it. Store the wrapped cheese in a
container with a loose-fitting lid (so that it can breathe) somewhere in a cool room where it is humid
and slightly warmer.
Stronger-smelling cheeses – such as washed rind and blue vein cheeses – should be kept in a
separate container in the cool room, so that the smell does not affect other cheeses or food. Fresh
cheeses can be kept for up to three days in a water solution in a sealed container. However, if the
water becomes cloudy, it must be discarded.
Other general storage principles include:

 FIFO principle

 labelling clearly

 ensuring storage and perpetration areas are clean

 storing in optimum conditions – such as a cool room (with good humidity and temperature)

 storing in the dairy section of a cool room

 turning if required (for hard cheeses).

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Food handling
General food handling practices apply when working with cheese, including:

 hand washing  FIFO principle

 wearing relevant uniforms and PPE  2-hour/4-hour rule

 avoiding cross-contamination  cleaning and sanitising preparation and

storage areas
 reporting unsafe practices
 using correct colour coding equipment
 using gloves and avoiding touching food
and utensils
 cooking foods properly
 following hygiene policies and
procedures.

Hygiene requirements
The importance of personal hygienic work practices cannot
be overstated. Some aspects are similar to general food
handling practice, but you must also:

 wash and dry your hands thoroughly before handling

food, and wash and dry again frequently during work

 dry your hands with a clean towel, disposable paper

towel or under an air dryer

 never smoke, chew gum, spit, change a baby’s nappy,

or eat in a food handling or food storage area

 never cough or sneeze over food, or where food is

being prepared or stored

 wear clean, washed clothing and protective clothing,

such as an apron

 keep your spare clothes and other personal items

(including mobile phones) away from where food is
stored and prepared Image by cottonbro on Pexels

 change into spare clothing and protective clothing, if it becomes contaminated during service

 bathe daily and keep your skin in good condition

 keep your teeth and mouth clean by brushing twice per day

 tie back or cover long hair.

SHARE PLATE

Your trainer will provide a list of cheeses. In a small group, work together to decide what the shelf
life and storage conditions are for each cheese.

SITHCCC040 Prepare and serve cheese

 LIFT THE LID

Learn more about how to store cheese at the links below.

How to properly store cheese at home.
Video: https://www.youtube.com/watch?v=1cJrI0Wt6-Y (02:15)
Storing and serving cheese.
Website: https://cheese.com/serving_and_storage/
If you have already visited these links, you can move on or review them to refresh your memory.

SITHCCC040 Prepare and serve cheese

5: Putting it all together

Now it’s time to put together everything you have learnt in this unit and start cooking!

WATCH AND LEARN

Your trainer will show you how to prepare and cook cheese dishes.

Complete the activity below.

WHAT’S COOKING?

Your trainer will provide you with several recipes to practise cooking hot and cold cheese dishes.
During this activity you will need to:

 interpret standard recipes and food preparation lists;

 confirm food production requirements;

 calculate ingredient amounts;

 identify and select ingredients from stores according to quality, freshness, and stock rotation
requirements;

 bring cheese to room temperature;

 create optimum conditions for different cheeses;

 prepare appropriate garnishes and accompaniments;

 select the type and size of equipment required;

 ensure that food preparation equipment is safely assembled, clean, and ready for use;

 use equipment safely and hygienically;

 use equipment according to the manufacturer’s instructions;

 sort and assemble ingredients according to food production sequencing;

 weigh and measure wet and dry ingredients accurately;

 apply the correct cookery methods for the type/s of cheese being produced;

 create portions according to the recipe/s;

 present dishes attractively;

 make adjustments to dishes to ensure quality;

 use appropriate service ware;

 evaluate dishes and adjust the presentation;

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  minimise waste to maximise profitability;

 store dishes in appropriate environmental conditions;

 follow organisational policies and procedures;

 maintain a clean work area;

 dispose of, or store, surplus products; and

 work safely, hygienically, sustainably, and efficiently within commercial time constraints and
deadlines.
If you identify any issues with any ingredients, utensils, or equipment, speak to your trainer
immediately.

LET IT SIMMER

Reflect on the activity you just completed and think about:

 what you did well

 what you could improve on

 what you would do differently next time.

SITHCCC040 Prepare and serve cheese

Chef’s Toolbox
Use these pages to record recipes, tips, and useful resources to add to your Fact Sheets, so that at
the end of your course, you have a set of references that you can take with you into the workforce.

SITHCCC040 Prepare and serve cheese