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CHEESE ARE DISTINGUISHED BY FLAVOUR & CATEGORISED ACCORDING TO THEIR TEXTURE. THEY DIFFER FROM EACH OTHER FOR A NO. OF REASONS, MAINLY ARISING THROUGH VARIATIONS IN THE MAKING PROCESS. CHEESE ALSO VARY BECAUSE THE MILK USED COMES FROM SUCH DIFFERENT ANIMALS AS COWS, SHEEP & GOAT.DIFFERENCE OCCUR IN THE RIND & HOW IT IS FORMED, IN THE PASTE & IN THE COOKING PROCESS. CHEESE ALSO VARY BECAUSE THE MILK USED COMES FROM SUCH DIFFERENT ANIMALS AS COWS, SHEEP & GOAT.
HISTORY
Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating where cheesemaking originated, either ine Europe , Central Asia or the Middle East, but the practice had spread within Europe prior to Roman times and, according to Pliny the Elder, had become a sophisticated enterprise by the time the Roman Empire came into being. . The first cheese may have been made by people in the Middle East or by nomadic Turkic tribes in Central Asia. The earliest archeological evidence of cheesemaking has been found in Egyptian tomb murals, dating to about 2000 BC. The earliest cheeses were likely to have been quite sour and salty, similar in texture to rustic cottage cheese or feta, a crumbly, flavorful Greek cheese.Cheese produced in Europe, where climates are cooler than the Middle East, required less salt for preservation. With less salt and acidity, the cheese became a suitable environment for useful microbes and molds, giving aged cheeses their respective flavors
FRESH
SOFT
SEMI- HARDHARD
BLUE
TYPES OF CHEESE
There are many types of cheese, with around 500 different varieties recognized by the International Dairy Federation.
CREAMSimilar to cottage
cheese but made of full milk. Some are also made from non-cow milk.
MOZZRELA
Italian cheese
Made from buffalo milk but may also
be made from cow’s
milk
RICOTTA
Italian cheese made
from the whey of
cow’s milk. These are also made
from sheep’s milk
FRESH
CHEESE
SOFT CHEESE
BRIE:- Famous French cheese made since the 8th century.
BEL PAESE:- This light & creamy Italian cheese has a
name tha means ‘Beautiful country’ &
was produce in 1929. CAMEMBERT:- Famous French cheese which is stronger & often more
pungent than brie.
FETA:- Greek cheese made from both goat & sheep.
LIPTAUER:- Hungarian cheese spread made from sheep & cow milk. Often found with various additions,
such as onion, mustard
SEMI HARD CHEESE
CHESHIRE :-
Crumbly, slightly
salty cheese,
available as either white or
red.
CHEDDAR :- Classic British cheese
made all over the world & referred to as for
e.g. Scottish cheddar.
CANTAL:- French cheese from
Auvergne, similar to Cheddar.
CAERPHILLY :-
Buttermilk-
flavoured cheese with a soft
paste. Originally a Welsh cheese but now
manufactured all
over Britain.
APPENZELLER :- Typical example of Swiss cheese texture.
The name is from
the Latin for
‘abbot’s cell’.
DERBY :- It is now
more often
known by the sage-
flavoured
variety, sage
Derby
EMMENTHAL :- The name of
this Swiss cheese
refers to the Emme Valley. It is softer
& slightly less tasty
ESROME :- This Danish cheese
has a red rather than
yellow rind.
JARLSBERG :- Similar
to emmenthal, this
is Norwegi
an cheese was 1st
produced in
1950s. It has
yellow wax
coating.
LANCASHIRE :-
Another classic English cheese similar
to cheshire.
HARD CHEESE
•Originating from ancient Roman times, the name means ‘cheese on horseback’ because its shape is said to saddlebag
CACIOCAVALLO
•Literally Greek for ‘Hard cheese’, this is a tasty cheese which is suitable for grating.
KEFALOTYRI
•Classic Italian hard cheese, more correctly called Parmigiano reggiano. It is also known as grated cheese.
PARMESAN
•Hard, sheep’s milk, grating or table cheese from southern Italy. Also available with added peppercorns as Pepato from Sicily.
PECORINO
•Smoked cheese made in America, Australia & Italy.
PROVOLONE
BLUE CHEESE
DANISH BLUE :- It was the 1st
European blue cheese to gain
popularity. One of the most well
known blue cheese.
DOLCELATTE :- Factory made
version of Gorgonzola. The
name is Italian for ‘sweet milk’& the
cheese is fairly soft & greenish veining
BLUE CHESHIRE :- One of the finest
blue cheese which only becomes blue
accidentally.
BLUE de BRESSE :- Fairly soft & mild flavoured French cheese from the
area between Soaneet-Loire & the
Jura.
THE COVER
FOR CHEESE
SIDE PLATE
SOME TIMES A SMALL
FORK (SWEET)
SIDE KNIFE
ACCOMPANI-MENTS
SET ON THE TABLE
SERVICE OF
CHEESE
• If not plated, the cheese board or trolley will be presented to the customer containing a varied selection of cheeses in ripe condition together with sufficient cheese knives for cutting & portioning the different cheeses.
• If cheese is wrapped in foil this must be removed by waiter before serving.
• The waiter should remove the cheese rind if it is not palatable. This is not necessary in the case of camembert & brie as the rind of these two French cheeses is palatable.
STORAGE & CUTTING OF CHEESE
CHEESE SHOULD BE STORED IN COOL, DARK PLACE, WITH GOOD AIR CIRCULATION OR IN A REFRIGERATOR. IT SHOULD BE STORED AWAY FROM FOOD ITEMS THAT ABSORB FLAVOURS/ODOURS, SUCH AS DAIRY PRODUCE.