Cheese The most concentrated form of milk In simple terms, the milk is coagulated, the curd is separated from the whey Cheeses made this way are natural cheeses
How did cheese come to be? Legend is that nomadic tribes of Central Asia who carried milk in animal skin bags “discovered” cheese. They carried milk in saddlebags made from animal skins. Fermentation of the milk sugars would cause the milk to curdle. The galloping motion of the horse, acting as churning, would effectively separate the milk into curds. The result, curds and whey, provided a refreshing whey drink as well as curds, which would be drained through perforated earthenware bowls or woven reed baskets, and lightly salted to provide a tasty and nourishing high protein food
Two main categories of cheese Unripened cheese – ready for marketing as soon as they are made. Ripened cheese – controlled amounts of bacteria, mold, yeast or enzymes are added
All cheese is made from milk are used to produce the array of cheeses available today. Cheese can be made from many types of milk, cows, goat, water buffalo About one-third of all milk produced each year in the U.S. is used to make cheese.
Storing Cheese Storing – Refrigerate at 40 degrees F in wax paper or sealed containers – do not recommend aluminum foil or cling wrap. Storing – Refrigerate at 40 degrees F in wax paper or sealed containers – do not recommend aluminum foil or cling wrap. Store away from other foods. Store away from other foods. Cheese can be frozen but may become mealy and crumbly when thawed. Cheese can be frozen but may become mealy and crumbly when thawed.
Cooking with Cheese To melt cheese, best to grate or cube and cook very slowly. If cheese is overheated it will become tough and rubbery or will clump and refuse to melt. To melt cheese, best to grate or cube and cook very slowly. If cheese is overheated it will become tough and rubbery or will clump and refuse to melt. It is best to weigh (scale) cheese because of difference in volume when it is grated, shredded or cubed. It is best to weigh (scale) cheese because of difference in volume when it is grated, shredded or cubed.
The Cheese Families Blue Veined Cheddar Dutch Italian Swiss Parmesan Surface ripened Unripened
1. Blue Veined Blue, Gorgonzola, Roquefort, Stilton Origin – Denmark, Italy, France, England Visible veins of blue – green mold Semi – soft, sometimes crumbly Spicy, tangy flavor
2. Cheddar Family Cheddar, Colby, Monterey Jack Origin England Texture – Hard to Semi soft Flavor – Mild to Sharp Good for cooking, sandwiches, desserts
3. Dutch Family Edam, Gouda Origin Holland Traditional red wax Hard texture, mealy body Dessert and snack cheese
4. Parmesan Family Parmesan, Romano, Sapsago Origin – Italy, Switzerland Hard granular body Sharp spicy flavor Used in cooking and seasoning
5. Italian Family Provolone, Mozzarella Origin – Italy Hard texture Flavor can range from mild to strong usually smoky Used in cooking, sandwiches, salads
6. Surface Ripened Cheeses Camembert, Brie, Muenster, Limburger Origin - France, Germany, Belgium Cheeses that ripen from the surface and are covered with white down or mold Soft texture with a mild to pungent taste Good as an appetizer served warm with fruit
7. Swiss family Swiss, Gruyere Origin – Switzerland Hard texture with holes formed by gas from bacteria released during the ripening process Sweet nutlike flavor
8. Unripened Cottage cheese, Feta, Ricotta, Mascarpone Origin – Italy, Greece, France Soft in texture, mild to sharp in flavor Used in salads or desserts