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Ahh, The Power of Cheese

Ahh, The Power of Cheese. Arcadia High School Food Processing Class. Cheese Classification. Cheese Classification. Brie and Camembert. BREE and CAMEMBERT French decent creamy and pale colored

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Ahh, The Power of Cheese

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  1. Ahh, The Power of Cheese Arcadia High School Food Processing Class

  2. Cheese Classification

  3. Cheese Classification

  4. Brie and Camembert • BREE and CAMEMBERT • 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.

  5. Edam and Gouda • Goo-dah EE-dum • 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

  6. 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

  7. 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.

  8. 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

  9. 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

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

  11. 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

  12. 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 • Cheddaring process is used to matte the curd • Interior is usually yellow but can be white • Exterior can come in three colors, clear mild, Red suggests medium, Black suggests sharp

  13. 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

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