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Hard Cheeses

Background

Cheese is a well-known and well-loved dairy product. There are many varieties of cheeses and ways to prepare or use cheese in cooking. Cheese is made from mammal milk, typically cows’ milk; however, sheep, goats, buffalo and more are also used to make cheese. The milk protein, casein, coagulates during cheese production by addition of an acid and adding an enzyme called rennet. Cheeses vary based on their milk origin, aging time, processing, and whether the cheese is pasteurized or fermented. When compared to soft cheeses, hard cheeses tend to have a longer shelf life due to the lower moisture content. Examples of common hard cheeses include: cheddar, mozzarella, gouda, Swiss or Emmental, Parmigiano-Reggiano (parmesan), and many more!

 

Benefits

  • Cheese provides calcium! Calcium helps regulate your heartbeat and reduces blood pressure. It is also essential for maintaining healthy and strong bones.
  • An excellent source of phosphorus! This mineral plays an integral role in DNA and RNA and thus is essential for growth. It also is very important in nutrient metabolism.
  • It’s high in protein. Add some shredded cheese to a salad or enjoy as a snack with an apple or a pear to keep you feeling fuller for longer.

 

Nutritional Value of 1 oz. (30g) of 18% M.F. Cheddar Cheese

  • 85 calories
  • 2 g protein
  • 6 g carbohydrate
  • 5 g fat
  • About 25% of your daily recommended intake of calcium

 

Did You Know

Hard cheese can store in your fridge up to 2-3 weeks. If small specks of blue-green mold starts to appear on the surface, don’t throw it out! Simply cut off the mold, as it will not impact the cheese underneath.

The exact place of discovery is unknown, but cheese dates back over 4000 years. An ancient legend states that the first cheese was made accidentally as a merchant travelled with milk in a sheep stomach. Rennet in the lining and heat from the sun caused a curd to form, leading to the beginning of cheese making.  (I think we’ll save this for the soft cheeses)

 

Recipes

 

 

 References:
http://www.cheese.com
https://en.wikipedia.org/wiki/Cheese
https://ndb.nal.usda.gov/ndb/foods/show/9?manu=&fgcd=
http://www.revivewellness.ca/your-food-and-you-calcium/
http://www.revivewellness.ca/your-food-and-you-phosphorous/
http://www.idfa.org/news-views/media-kits/cheese/history-of-cheese
http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/nutrition-labelling/information-within-the-nutrition-facts-table/eng/1389198568400/1389198597278?chap=6#s12c6