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Ahh, The Power of Cheese

Ahh, The Power of Cheese. Brie. BREE French decent creamy and pale colored Bloomy rind comes from the Penicillium Candidum , a white mold applied to the surface. Formed into wheels. Napoleon was so delighted in his first taste of Camembert, he kissed the waitress who served it. Blue Cheese.

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Ahh, The Power of Cheese

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  1. Ahh, The Power of Cheese

  2. Brie • BREE • French decent creamy and pale colored • Bloomy rind comes from the Penicillium Candidum , a white mold applied to the surface. Formed into wheels. • Napoleon was so delighted in his first taste of Camembert, he kissed the waitress who served it.

  3. Blue Cheese • Blue-vein mold ripened variety. • Ages 2-6 months. • Tangy • Texture is semisoft, pasty, and sometimes crumbly. • White interior and marbled/streaked with blue veins of mold.

  4. Mozzarella • Origins in Italy. • #1 Cheese used in the food industry. • First made from the milk of the Water Buffalo. • Curds are kneaded or stretched. • Formed into balls or logs. • White soft elastic tears into strips.

  5. Provolone • Pro-vo-lo’neh • A different culture is used in Provolone than mozzarella to make a fuller taste. • Firm texture full flavor more flavor than Mozzarella • Comes in cannonball shapes

  6. Colby • A lovely cheese from the great state of Wisconsin! • Guess which city it is from? Founded 1874 • Fresh form is known as the favorite treat, CURDS!! • Curds are sprayed with cold water and stirred to keep them from knitting together. • Pressed into shape

  7. Gouda • Goo-dah • Dutch origins • Wheel or wedge shape • Buttery flavor • Wax covering- red, black, or yellow flavoring is indicated by the color • Light Buttery nutty, with smooth creamy texture

  8. Cheddar • Only Cheese produced in US prior to 1850. • Accounts for 1/2 of all Cheese in the U.S. • English Origins • Aging makes the flavor • Medium, mild, sharp, and aged • Common used to make curds • Interior is usually yellow but can be white • Exterior can come in three colors, clear mild, Red suggests medium, Black suggests sharp

  9. Swiss • Origin in Switzerland, Americans copied the recipe and gave it a tune up. • Characterized by Holes • Flavor is sweet and nut-like • Baby Swiss is aged less yielding smaller holes

  10. Parmesan • Origins in Italy • hard cheese • Wheel, wedge, or powder • Available fresh or in the “Can” • One of the most popular cheeses in the World

  11. Muenster • Mun’-ster • Origins in France • semi soft • Orange or white surface; creamy white interior. • Wheels or loafs

  12. Brick • Origins in Wisconsin • Semi Hard • Has small and irregular holes • Sweet, spicy, and nutty flavor • Is a relative of Limburger, which has a pungent aroma • It gains aroma with age

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