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Cheese

Cheese. Cheeses. One of the oldest foods known to mankind. Appears from in everything, breakfast, snacks to dessert. Starts with mammals milk: cows, goats, sheep. Milk proteins, caesin are coagulated with the addition of an enzyme, usually rennet found in cows stomachs.

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Cheese

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  1. Cheese

  2. Cheeses • One of the oldest foods known to mankind. • Appears from in everything, breakfast, snacks to dessert. • Starts with mammals milk: cows, goats, sheep. • Milk proteins, caesin are coagulated with the addition of an enzyme, usually rennet found in cows stomachs. • Milk coagulates, separates into solid curds and liquid whey. • Drain the whey curds = fresh cheese to make ricotta or cottage cheese. • Kneaded and cooked cheeses are packed into molds and drained. • Salt or bacteria is added to give it flavor and allowed to ripen. http://www.5min.com/Video/How-to-Choose-Cheeses-for-a-Cheese-Plate-411070505 How its Made: http://www.youtube.com/watch?v=FHmXAb3G0ek

  3. Ingredients • Rennet • According "the lining membrane of the fourth stomach of the calf, used to curdle milk, as in making cheese” • Used to describe any enzyme used to coagulate milk, and rennin and chymosin are enzymes found in rennet. • Milk: • Cow • Goat • Sheep: Pecorino

  4. Cheese-plate pointers • Serve 1 to 2 ounces of cheese per person. • Include a mix of fresh, aged, soft and hard cheeses. • Arrange—and sample—the cheeses starting with the freshest and lightest, ending with the ripest and most intense. • http://www.foodandwine.com/creating-the-perfect-cheese-plate

  5. Theme Arrangement • Select cheeses by REGION. Example: tasting of French cheeses including accompaniments • Select cheeses by MILK. Example: All sheep, All goat, All cows milk • Select cheeses by LOCALE. Example: choose all local products including accompaniments. • Select a plate for DESSERT. Example: pair with all fruits, and mellow flavors to pair well with sweet accompaniments • Allow 30-45 min. to temper the cheese for full flavor. • Wrap in paper not, plastic wrap to breath the cheese.

  6. When to Serve? Starter Course: • Awakens taste buds • Choose cheeses at room temp or fried or baked in a crust of walnuts or almonds. Accompaniments: • Cured olives • Pickled vegetables • Salted whole nuts • Crunchy crudites • Roasted or grilled veg. • Chutneys & mustards • Serve on informal plate • Serve w/ cocktails

  7. Midmeal: trasitional • Follows the entrée • Included if you have several courses. • Shared with parties 3 or more or served on a smaller plate. • Usually paired with cocktails or wine/beer. • Cleans the palate. • Choose cheeses that are mellow in flavor non-robust. • http://www.eatwisconsincheese.com/pairings/default.aspx

  8. End of the Meal: in place of dessert • Use fresh cheeses w/ memorable flavors to end the meal. • Fruit: Use apples, dried fruits, jellies, pears, figs, berries. • Nuts: Walnuts, Almonds, Pecans, Candied nuts • Honeys & Reductions • Pair w/ brandies, ports, dessert wines, cordials.

  9. Categories Textures: • Fresh Cheese • Semi-Soft • Soft Ripened • Firm Cheese • Hard Cheese

  10. Fresh Cheeses • Uncooked/Unripened • Fromage Blanc • Mild, creamy with tart tanginess. • Cream Cheese: 35% • Feta: salt brined • Marcarpone: 70-75% • Mozzarella: 45% • Ricotta: 4-10% fat • Queso Oaxaca: 45% fat

  11. Semi soft cheeses • Include mild buttery cheeses, smooth sliceable textures. • Moisture content of 40-50%. • Aged from a few days to a few months. • Good for melting. • Cobrales: Spanish • Gorganzola: Italy • Gouda: Dutch • Stilton: Great Britain • Roquefort: France • Port du Salut: France

  12. Soft-Ripened Cheeses • Distinguished by their white "bloomy" rinds and creamy interiors • get softer instead of harder as they age. • The best-known are Brie and Camembert.

  13. Surface-ripened Cheeses • Sometimes firm and sometimes molten. • Have similarly wrinkly rinds and intensely flavored interiors. • Special molds ensure that their exteriors ripen first.

  14. Firm Cheeses • Not hard or brittle • Aged from a few mo. to few years & longer. • Close-textured & flaky • Moisture 30-40% • Cheddars: North America, Australia, Great Britain • Emmenthaler: Swiss. • Gruyere:France • Comte: France • Manchego: Spain • Provolone: Italy

  15. Hard Cheeses • Carefully aged for extended periods • Contain 30% moisture • Used for grating, salads or table cheese • Salty sharp taste. • Asiago • Parmigiano-Reggiano • Pecorino Romano

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