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Ireland produces more farmhouse cheese varieties per capita than any other country in the world - Leaving Cert Home Economics - Question 2 - 2017
Question 2
Ireland produces more farmhouse cheese varieties per capita than any other country in the world. Our reputation for quality extends overseas, with Ireland exporting ... show full transcript
Worked Solution & Example Answer:Ireland produces more farmhouse cheese varieties per capita than any other country in the world - Leaving Cert Home Economics - Question 2 - 2017
Step 1
Evaluate the nutritional value and the dietetic contribution of cheese to the diet.
Answer
Cheese is a valuable source of nutrition, providing essential components that contribute to a balanced diet.
Nutritional Value:
- Protein Content: Cheese typically comprises 20-27% protein, with high biological value (HBV). It is a significant source of casein, which is a complete protein essential for tissue repair and growth.
- Fat Content: The fat content of cheese ranges from 4% to 35%, with some varieties being high in saturated fats. Fat provides energy and helps in the absorption of fat-soluble vitamins.
- Carbohydrates: Cheese contains minimal carbohydrates (1-1.5%), primarily contributing to energy needs.
- Vitamins and Minerals: It provides essential nutrients, including vitamins A, D, and B12, which are vital for overall health. Calcium is abundant in cheese, which supports bone health, though certain varieties can be low in this mineral due to processing methods.
Dietetic Contribution:
Cheese can contribute to a well-rounded diet. Water content varies, and its higher fat content can help individuals looking for calorie-dense foods. However, it is also crucial to consider restrictions; high sodium cheese forms can pose health risks for people with hypertension.
In moderation, cheese contributes positively to dietary requirements, supporting muscle growth and bone development due to its rich content of protein and calcium.
Step 2
Describe the production of cheese. Refer to: stages of production.
Answer
The cheese-making process involves several stages, typically outlined as follows:
- Milk Selection: The process begins with the selection of high-quality milk, which may be from cows, goats, or sheep.
- Pasteurization: The milk is heated to eliminate harmful bacteria, enhancing the safety and longevity of the cheese.
- Inoculation: Lactic acid bacteria are added to the pasteurized milk to initiate fermentation. The bacteria convert lactose into lactic acid, altering the milk's pH.
- Coagulation: Rennet is added to the milk to coagulate it, causing it to form curds.
- Curd Processing: The curds are cut and gently heated to release whey. This step determines the cheese's texture; softer cheeses require less cutting and heating.
- Draining: The whey is drained away, and the curds are collected and pressed into molds.
- Ripening: The formed cheese is left to mature under controlled conditions, during which flavors develop, and texture enhances.
These stages may vary slightly depending on the type of cheese being produced.
Step 3
Describe the production of cheese. Refer to: packaging and labelling.
Answer
Once cheese has been produced, it undergoes careful packaging and labeling to maintain quality and inform consumers:
Packaging:
- The cheese is typically vacuum-packed in materials that protect it from air and moisture.
- Plastic bags or boxes are commonly used, along with appropriate lids, to preserve freshness.
- Packaging also helps to prevent cross-contamination, keeping the product safe for consumption.
Labelling:
- Labels on cheese packaging must include several elements:
- Type of Cheese: Clearly indicating what type of cheese it is (e.g., Cheddar, Brie).
- Brand: The manufacturer or brand name.
- Quantity: Net weight of the cheese.
- Nutrition Information: Essential for consumer awareness regarding health impacts.
- Date-Stamps: Information regarding production dates and expiry ensures consumer safety.
Step 4
Discuss the role of artisan producers / small businesses in the Irish food industry.
Answer
Artisan producers and small businesses play a vital role in the Irish food industry, particularly in the context of specialty foods:
Contribution to Local Economy:
- Artisan cheese makers often source local ingredients, thereby supporting local agriculture and contributing to the economic sustainability of rural communities.
Quality and Diversity:
- With a focus on traditional methods and recipes, artisan producers often emphasize quality over quantity. They create distinctive products that cater to niche markets, contrasting with mass-produced alternatives.
Community Engagement:
- Many small businesses engage with their local communities, offering workshops that teach traditional cheese-making techniques, further enhancing communal knowledge and pride in local food culture.
Sustainability Practices:
- Artisan producers tend to adopt environmentally friendly practices, promoting sustainable agriculture, which aligns with growing consumer preferences for ethically sourced food products.
Overall, the contribution of small businesses in this sector not only enriches the variety of food available but also preserves Ireland's culinary heritage and boosts local economies.