140 likes | 372 Views
It’s All About the Cheese!. Cheese…What is it?. A food made from pressed curds of milk. How is cheese made?. Cows, sheep, or goats milk Rennet or bacteria Whey Curd Drain or press. Herbst, 2001. Fresh/Unripened Cheese. Examples include Cream Cheese, Cottage Cheese, and Ricotta.
E N D
Cheese…What is it? A food made from pressed curds of milk.
How is cheese made? • Cows, sheep, or goats milk • Rennet or bacteria • Whey • Curd • Drain or press Herbst, 2001
Fresh/Unripened Cheese Examples include Cream Cheese, Cottage Cheese, and Ricotta Herbst, 2001
Ripened/Aged Curds are cured by the following methods; • Heat • Bacteria • Soaking • Ripening Herbst, 2001
Hard Cheeses • Cooked, pressed and turned, aged for about 2 years • Hard and dry • Ideal for grating • Examples include Parmesan, Pecorino, and Gruyere Herbst, 2001
Semi Firm Cheeses • Firm but not crumbly • Cooked and pressed but, not aged as long as hard cheeses • Examples include Cheddar and Edam Herbst, 2001
Semi Soft Cheeses • Pressed • Cooked or uncooked • Sliceable but soft • Examples include Gouda and Jack Herbst, 2001
Soft Ripened/Surface Ripened Cheeses • Not cooked or pressed • Sprayed or dipped in bacteria • Ripens from the outside in • Develops a powdery or golden orange rind • Can range from semi soft to spreadable • Examples include Brie and Port L’Eveque Herbst, 2001
Blue Veined Cheeses • Inoculated or sprayed with spores of molds • Sometimes punctured to ensure mold penetration • Results in pockets or veins of flavorful blue or green mold • Examples includeStilton and Roquefort Herbst, 2001
Italian Pasta Filata(stretched curd cheeses) • Curds are dipped in a hot whey bath, kneaded, and stretched • Examples include Mozzarella and Provolone Herbst, 2001
To Serve Cheese • Serve ripened cheeses at room temperature • Remove from the refrigerator about 30 to 60 minutes before serving • Keep unripened cheeses refrigerated until just before service Herbst, 2001
To Properly Store Cheese Wrap cheeses securely so that they will not dry out. Herbst, 2001