CHEESE
WHAT IS CHEESE? CHEESE IS A SOLID FOOD MADE FROM
THE MILK OF COWS, GOATS, SHEEP AND OTHER MAMMALS.
CHEESE IS MADE BY COAGULATING MILK .
FIRST ACIDIFICATION WITH A BACTERIAL CULTURE
EMPLOYING AN ENZYME, RENNET TO COAGULATE THE MILK TO "CURDS AND WHEY."
ORIGIN
CHEESE IS AN ANCIENT FOOD . PROPOSED DATES FOR THE ORIGIN
OF CHEESEMAKING IS RANGED FROM 8000 BC TO AROUND 3000 BC.
THE FIRST FACTORY FOR THE PRODUCTION OF CHEESE WAS OPENED IN SWITZERLAND IN 1815 .
PRODUCTION
CURDLING CURD PROCESSING AGING
CURDLING
CURDLING IS A PROCESS OF SEPARATING THE MILK INTO SOLID CURDS AND LIQUID WHEY.
THIS IS DONE BY ACIDIFYING THE MILK AND ADDING RENNET.
THIS DONE BY THE ADDITION OF AN ACID LIKE VINEGAR OR STARTER BACTERIA( LACTOCOCCI, LACTOBACILLI, OR STREPTOCOCCI FAMILIES).
THESE STARTER BACTERIA CONVERT MILK SUGARS INTO LACTIC ACID
CURD PROCESSING AT THIS POINT, THE CHEESE HAS SET INTO
A VERY MOIST GEL . SOFT CHEESES ARE COMPLETE: THEY ARE
DRAINED, SALTED, AND PACKAGED. HARD CHEESES ARE THEN HEATED TO
TEMPERATURES IN THE RANGE OF 35°C–55°C .
THIS FORCES MORE WHEY FROM THE CUT CURD. IT ALSO CHANGES THE TASTE OF THE FINISHED CHEESE.
CURD PROCESSING SOME CHEESES ARE SALTED FROM THE
OUTSIDE WITH DRY SALT OR BRINE WASHES. MOST CHEESES HAVE THE SALT MIXED DIRECTLY INTO THE CURDS.
IT PRESERVES CHEESE FROM SPOILING, DRAWS MOISTURE FROM THE CURD, AND FIRMS UP A CHEESE’S TEXTURE IN AN INTERACTION WITH ITS PROTEINS
CURD PROCESSING STRETCHING: (MOZZARELLA, PROVOLONE) THE
CURD IS STRETCHED AND KNEADED IN HOT WATER, DEVELOPING A STRINGY, FIBROUS BODY.
CHEDDARING: (CHEDDAR, OTHER ENGLISH CHEESES) THE CUT CURD IS REPEATEDLY PILED UP, PUSHING MORE MOISTURE AWAY. THE CURD IS ALSO MIXED (OR MILLED) FOR A LONG PERIOD OF TIME, TAKING THE SHARP EDGES OFF THE CUT CURD PIECES AND INFLUENCING THE FINAL PRODUCT'S TEXTURE.
WASHING: (EDAM, GOUDA, COLBY) THE CURD IS WASHED IN WARM WATER, LOWERING ITS ACIDITY AND MAKING FOR A MILDER-TASTING CHEESE.
CURD PROCESSING
MOST CHEESES ACHIEVE THEIR FINAL SHAPE WHEN THE CURDS ARE PRESSED INTO A MOLD OR FORM .
THE PRESSURE DRIVES OUT MOISTURE — THE MOLDS ARE DESIGNED TO ALLOW WATER TO ESCAPE — AND UNIFIES THE CURDS INTO A SINGLE SOLID BODY.
AGING CHEESES ARE LEFT TO
REST UNDER CAREFULLY CONTROLLED CONDITIONS
THIS AGING PERIOD (ALSO CALLED RIPENING, OR, FROM THE FRENCH, AFFINAGE
LAST FROM A FEW DAYS TO SEVERAL YEARS .
AS A CHEESE AGES, MICROBES AND ENZYMES TRANSFORM ITS TEXTURE AND INTENSIFY ITS FLAVOR.
AGING THE AGING IS THE BREAKDOWN OF CASEIN
PROTEINS AND MILKFAT INTO AMINO ACIDS, AMINES, AND FATTY ACIDS.
ADDITIONAL BACTERIA OR MOLDS INTENTIONALLY INTRODUCED INTO SOME CHEESE BEFORE OR DURING AGING.
THEY ARE SIMPLY ALLOWED TO SETTLE AND GROW ON THE STORED CHEESES.
VARIETY OF CHEESES
Fresh Whey Pasta Filata Semi-soft Semi-firm Hard
Double and triple cream
Soft-ripened Blue vein Goat or sheep Strong-smelling Processed
FRESH CHEESE
NAME SOURCE COUNTRY
COTTAGE SKIMMED COW’S MILK
USA
CREAM FULL MILK USA
MOZZARELLA COW’S MILK ITALY
RICCOTA COW’S MILK ITALY
NEUFCHÂTEL ROMANIA
SOFT CHEESENAME SOURCE COUNTRY
BRIE COW’S MILK FRENCH
CAMEMBERT COW’S MILK FRENCH
FETA GOAT’S MILK GREEK
MUNSTER COW’S MILK FRENCH, WITH RED ORANGE RIND
LIPTAUER SHEEP AND COW’S MILK
HUNGARIAN
SEMI HARD CHEESENAME SOURCE COUNTRY
CHEDDAR COW’S MILK BRITISH
CHESHIRE COW’S MILK BRITISH
DERBY COW’S MILK BRITISH
EDAM COW’S MILK DUTCH,YELLOW OR RED WAX COATING
GOUDA COW’S MILK, SOFT AND MILD .
DUTCH,YELLOW OR RED WAX COATING
SEMI HARD CHEESENAME SOURCE COUNTRY
EMMENTHAL COW’S MILK SWISS
GRUYERE COW’S MILKPEA SIZE HOLES
SWISS,FRENCH
GLOUCESTER COW’S MILK BRITISH
LANCASHIRE COW’S MILK BRITISH
HARD CHEESE
NAME SOURCE COUNTRY
KEFALOTYRI GREEK
PARMESAN ITALIAN
CACIOCAVALLO ITALIAN
BLUE CHEESE
NAME SOURCE COUNTRY
BLUE CHESHIRE
COW’S MILK BRITISH
DANISH BLUE COW’S MILK DUTCH
GORGONZOLA COW’S MILK ITALY
ROQUEFORT SHEEP’S MILK FRANCE
STILTON COW’S MILK BRITISH
SERVICE OF CHEESE
CHEESE BOARD IS PRESENTED WITH VARIED SELECTION OF CHEESE WRAPPED IN FOIL.
WITH SUFFICIENT CHEESE KNIVES FOR CUTTING AND PORTIONING.
FOIL ARE REMOVED BEFORE SEVICE AND RIND REMOVED IF NOT PLATABLE.
COVER REQUIRED FOR SERVICE
SIDE PLATE SIDE KNIFE SWEET FORK (SOMETIMES)
ACCOMPANIMENTS
CRUET SET WITH MUSTARD BUTTER CELERY SERVED ON CRUSHED ICE. RADISHES IN GLASS BOWL WITH
UNDER PLATE AND TEA SPOON. CASTOR SUGAR FOR CREAM CHEESE ASSORTED BISCUITS OR BREADS.
ASSORTED CHEESE BISCUITS
CREAM CRACKERS. RYVITA. SWEET DIGESTIVE. WATER BISCUITS ETC.