Cheese And Meat: What's The Difference?

Is cheese a kind of meat? This topic has been a subject of discussion and debate, with some people even going as far as calling cheese a tasty yellow beef. While cheese is often paired with meat, particularly in dishes like Pulled Pork Mac & Cheese, it is not a type of meat. Cheese is created by curdling milk, and while it is rich in protein like meat, it is classified as a dairy product.

What is meat?

Meat is animal tissue, often muscle, that is eaten as food. It is mainly composed of water, protein, and fat. The word 'meat' comes from the Old English word 'mete', which means food in general. In modern usage, meat primarily means skeletal muscle with its associated fat and connective tissue, but it can also include offal and other edible organs such as the liver and kidney.

Meat is mostly the muscle tissue of an animal. Animal muscle is roughly 75% water, 20% protein, and 5% fat, carbohydrates, and assorted proteins. Muscles are made of bundles of cells called fibres, and each cell is crammed with filaments made of two proteins: actin and myosin. In a live animal, these protein filaments make muscles contract and relax, requiring large amounts of energy, which they get from the energy-carrying molecule ATP (adenosine triphosphate).

Meat is valued as a complete protein food, containing all the amino acids necessary for the human body. The fat in meat, which varies with species, quality, and cut, is a valuable source of energy and also influences the flavour, juiciness, and tenderness of the meat. Parts such as livers, kidneys, and hearts are excellent sources of vitamins and essential minerals.

Meat can be broadly classified as "red" or "white" depending on the concentration of myoglobin in the muscle fibre. When myoglobin is exposed to oxygen, reddish oxymyoglobin develops, making myoglobin-rich meat appear red. The meat of adult mammals such as cows, sheep, and horses is considered red, while chicken and turkey breast meat is considered white.

What is cheese?

Cheese is a dairy product, typically made from the milk of cows, buffalo, goats, or sheep. It is produced in a range of flavours, textures, and forms through the coagulation of the milk protein casein. The process of making cheese involves separating the solid curds from the liquid whey, pressing the curds into a finished cheese, and then ageing it.

Cheese is made using four primary ingredients: milk, cultures, coagulants, and salt. Milk is the star ingredient, with different types of milk used to make different types of cheese. Cow's milk, for example, is widely available and offers optimal amounts of fat and protein, making it a common choice for cheeses such as Swiss, cheddar, and Gouda. On the other hand, sheep's milk is high in lactose and is used to make cheeses like Roquefort, feta, and manchego. Goat's milk lends a distinctive tangy flavour to cheeses like Le Chevrot and French Bucheron, while buffalo milk is traditionally used for mozzarella. More obscure types of milk, such as camel's, horse, or yak milk, are also used to make regional specialty cheeses.

To turn milk into cheese, cheesemakers first process the milk to prepare it for cheesemaking. This may involve manipulating the protein-to-fat ratio and pasteurizing the milk to kill organisms that could cause spoilage. The milk is then acidified by adding cultures—living bacteria that eat the lactose sugar in milk, turning it into lactic acid. This increases the acidity of the milk, aiding in curdling, preservation, and flavour development. For some soft cheeses, food acids like citric acid or lemon juice are used instead of cultures.

The next step is curdling, where a coagulant is added to cause a reaction that turns the milk into coagulated lumps, or curds, leaving a liquid byproduct called whey. Rennet, an enzyme complex genetically engineered through microbial bioprocessing, is commonly used as a coagulant. It replicates rennin, an enzyme naturally produced in the stomachs of calves and other mammals to help them digest milk.

After the curds and whey have separated, cheesemakers cut through the curds with long knives to help release the whey. The size of the curds after cutting influences the cheese's moisture level, with larger chunks of curd making moister cheese and smaller pieces leading to drier cheese. The curds are then processed further by cooking, stirring, or washing to separate them further from the whey and develop their flavour and texture.

Following this, the whey is drained, leaving only a mat of cheese curd. For harder cheeses that require lower moisture content, pressure is applied to the curd to force out more whey. This is done by pressing the curd into molds or forms. The curd is then salted to enhance flavour and regulate moisture content, as well as to control bacteria growth and preserve the cheese.

Finally, the cheese is aged. Aging is a vital part of the cheesemaking process, as it impacts the flavour, texture, aroma, and microbial balance of the final product. It involves leaving the cheese in a controlled, cool environment for anywhere from a few days to many years. During aging, enzymes break down proteins and fats, creating a range of compounds that shape the cheese's distinct flavour profile. The evaporation of moisture during aging also leads to a firmer, crumblier texture.

Cheese is a versatile food used in dishes like mac and cheese, shredded on top of pasta or potatoes, added to sandwiches, or enjoyed as a snack or appetizer. With its variety, flavour, and versatility, it's no wonder that cheese is so popular today.

How is meat different from cheese?

Meat and cheese are two very different food groups. Meat is obtained from animals, whereas cheese is a dairy product made from milk. Meat is a product of muscle, whereas cheese is a product of milk curds. Meat is typically rich in protein, various vitamins, and minerals, while cheese is a good source of calcium, fat, and protein.

Meat is obtained from the slaughter and processing of livestock such as cattle, pigs, and sheep, among others. It is primarily composed of skeletal muscle and associated tissues, and it is usually consumed as a source of protein and other nutrients. Meat can be cooked and prepared in a variety of ways, including grilling, roasting, stewing, and more.

On the other hand, cheese is a dairy product that is made by curdling milk, usually from cows, goats, or sheep. The milk is coagulated, and the curds are separated from the whey, and then pressed and aged to create the final product. Cheese is known for its diverse range of flavours, textures, and aromas, which can vary depending on the type of milk used, the bacteria present, and the production methods employed.

The production processes for meat and cheese are fundamentally different. Meat is typically obtained through butchery, which involves the slaughter and dressing of animals, yielding cuts of meat that can be sold and consumed. Cheese, on the other hand, is produced through a process of curdling, straining, and aging milk, resulting in a solid or semi-solid product.

In terms of nutritional content, meat and cheese offer distinct profiles. Meat is generally an excellent source of complete protein, providing all the essential amino acids required by the human body. It also contains varying amounts of fat, with some cuts being leaner than others. Meat also provides important micronutrients such as iron, zinc, and B vitamins.

Cheese, on the other hand, is a rich source of calcium, which is essential for bone health. It also contains significant amounts of protein and fat, with the specific composition varying depending on the type of cheese. Some cheeses are higher in fat and calories, while others may be lower in fat and offer different nutritional benefits.

How is cheese made?

Cheese is made from milk, which is about 87% water. The aim of the cheesemaking process is to turn milk into a solid by removing some of this water and acidifying the milk. The amount of water removed depends on how long the cheese needs to last. Drier, harder cheeses keep for longer.

Firstly, milk is collected from dairy farms and taken to a cheese plant. The cheesemakers will then check the milk and take samples to ensure it passes quality and purity tests. The milk is then filtered and standardised, which may involve adding more fat, cream or protein. This is important because cheesemakers need to start with the same base milk to make a consistent cheese. The milk is then pasteurised to kill off any dangerous bacteria.

Next, good bacteria or "starter cultures" are added to the milk. These bacteria ferment the lactose (milk's natural sugar) into lactic acid. Different types of cultures are used to create different types of cheese. The starter culture helps determine the cheese's flavour and texture. Rennet is then added to the milk, which causes it to gel, similar to yoghurt. Rennet is an enzyme complex that is genetically engineered through microbial bioprocessing. It joins up the proteins in the milk to allow it to coagulate and form a firm, jelly-like substance.

The cheesemaker then cuts the coagulated milk, allowing the whey (liquid) to come out. Drier cheeses are cut more to form smaller curds, so more moisture is released. The curds are then stirred and heated to release more whey. The curds and whey are left to separate and ferment, before the cheesemaker uses long knives to cut through the curds. The size of the curds after cutting will influence the cheese's moisture level.

The curds are then processed, which may involve cooking, stirring, or washing. Washed curd cheeses tend to be more elastic and have a mild flavour. The whey is then drained, leaving only the solid curds. The curds are cut into sections and stacked to apply pressure and force out more moisture. This step is known as cheddaring.

The curds are then salted to add flavour and extend their shelf life. They may be mixed with salt or submerged in a salty solution (brine). Spices and herbs can also be added for extra flavour. The curds are then shaped, often using moulds, before being aged for days, months, or years. Aging occurs in a controlled, cool, humid environment. As the cheese ages, it hardens and the flavour intensifies.

What are some examples of meat and cheese dishes?

Meat and cheese is a classic combination, and there are endless possibilities for combining the two. Here are some mouth-watering examples of meat and cheese dishes:

Four Meat, Four Cheese Bagel Breakfast Sandwich

This sandwich is a great way to start the day and fuel up. It includes a variety of meats and cheeses such as corned beef, bacon, ham, cheddar, pepperjack, and provolone.

Cheesy Ground Beef and Potatoes

A comforting casserole dish with layers of cheesy ground beef and buttery potatoes. The dish is easy to prepare and can be customised with additional ingredients such as garlic, onion, and spices.

Lasagna

Lasagna is a classic dish that combines meat and cheese. You can make a traditional beef lasagna with mozzarella and parmesan, or experiment with different combinations such as a four-cheese and meat lasagna with ground beef, sweet peppers, and black olives.

Stromboli/Calzone (Meat and Cheese)

Stromboli and calzones are similar to pizza but in a folded or rolled format. They can be filled with a variety of meats and cheeses, such as pepperoni, Italian sausage, mozzarella, and ricotta.

Meat and Cheese Appetizers

There are numerous appetiser options that combine meat and cheese. Some examples include:

• Bbq chicken bacon and cheese meatloaf
• Mike's Hot 3 Meat 2 Cheese French Dip Paninis
• KETO Jalapeño poppers with cream cheese and bacon
• Smoked Gouda & Roast Beef Pinwheels
• Ham Balls with Brown Sugar Glaze
• Steak & Blue Cheese Bruschetta
• Mini Mac & Cheese Dogs

These dishes showcase the versatility of meat and cheese combinations, offering a range of flavours and textures to suit any taste or occasion.

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