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Day 13 Objective

Day 13 Objective. Understand various cheese’s and the making of cheese Prepare and present a Cheese mirror/marble along with garnishes and dead dough leaves/sculptures Cheese tasting. Cheese making - 7 steps. 1. Cheese starts with milk 2. Curds are produced via a starter / Rennet

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Day 13 Objective

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  1. Day 13 Objective • Understand various cheese’s and the making of cheese • Prepare and present a Cheese mirror/marble along with garnishes and dead dough leaves/sculptures • Cheese tasting

  2. Cheese making - 7 steps • 1. Cheese starts with milk • 2. Curds are produced via a starter / Rennet • 3. Curds breakdown into whey - separated • 4. Curd size is determined - Through Drim • 5. Salt is added - flavor, control fermentation • 6. Molded and Pressed - Shaped • 7. Ripening (Aging)

  3. Cheese Categories : 6 • Fresh Cheese Cottage • Soft/Rind-ripened Cheese Brie • Semi-soft Cheese Fontina • Hard Cheeses (Firm) Cheddar • Hard-Grating Cheese Parmigiano • Blue-veined Cheese Roquefort

  4. Cheese service • Cheeses should be allowed to come to room temp before eating, about 15 minutes. • Wine, beer • breads, crackers • fruits - palette cleanser • Handle and store properly!!

  5. Production • Snow Peas filled with Cream Cheese • Celery stuffed with Pimento CreamCheese • Petite Cream cheese balls in Pistachios • Carrot Blossom dill cream chesse • Radish rose blue cheese mousse • Apple and Cheddar cheese spread • Strawberry tulip lemon cream cheese, kiwi

  6. Production • Pear wedges cheddar cheese, pecan • Dead Dough Leaves/sculptures

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