1. CHEESE The Preservation of Milk

2. HOW DOES CHEESE RELATE TO GARDE MANGER? Food Preservation Cheese is a means of preserving excess milk For the cows to continue to produce milk, they must be continually milked This produces a large quantity of excess milk

3. HOW WAS IT STARTED? The myth is: Nomads in the dessert had excess milk They wanted to take the milk with them They placed it in an sack made from an animals stomach The milk curdled and became clumpy Why?

4. RENNET Rennet – an enzyme in the lining of young animals that assists in milk digestion There are rennets made from vegetable enzymes as well Rennet causes the milk to separate into: Curds Whey

5. BASIC CHEESEMAKING PROCESS Milk is heated to pasteurize Culture (for flavor and style of cheese) is added to adjust pH Rennet is added Whey is drained Cheese is cut to drain more whey Packed Molded Stored and aged

6. QUICK KITCHEN CHEESES Mascarpone Crème Fraiche Simple Chevre Paneer Farmer’s Cheese (Usually use acid to coagulated the curd)

7. CHEESE COMES FROM MILK Cow’s Milk Cheese Sheep’s Milk Cheese Goat’s Milk Cheese Mixed Milks Blue Cheeses (can be from any of the above)

8. FIRMNESS Good cheese is measured by firmness Firmness: Hard (or Firm) Parmesan Semi-Firm (or Semi Hard) Cheddar or Gruyere Semi-Soft Gouda Soft Brie

9. RIPENESS Ripeness usually refers to aging Unripe Fresh or New Chevre Cream Cheese Crème Fraiche Mozzarella Ripened or Aged Parmesan Cheddar Gruyere

10. GREAT CHEESE FROM AROUND THE WORLD Parmigianino Reggiano (the King of Cheeses) Hard/Ripened Aged for 18 months Gruyere (Most useful in a French Kitchen) Semi-Hard/Ripened Various aging times Brie Soft/Ripened Manchego (Spanish Sheep’s Milk) Semi-Hard/Ripened

11. BLUE CHEESE What is Blue Cheese? Any cheese made from any milk that has been injected with penicillium bacteria to cause the blue veins or streaks

12. GREAT BLUE CHEESES Stilton (England) Roquefort (France) Maytag (USA) Cabrales (Spain)

13. CHEESE AS A COURSE Cheese Courses are more and more popular Accompaniments Fruit – Dried and Fresh Toast – Often a Fruit/Nut Bread Nuts Honey Wine (Pair Accordingly)