Cheese

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Cheese

• Just a little slice of Heaven

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Cheese

• Are 60 water contain fat, high in protein
  calcium
• Types
• Fresh cheese
• Soft, rind-ripened cheese
• Semi-soft cheese
• Hard cheese
• Blue-vein cheese
• Grating cheese
• Processed cheese

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Fresh Cheeses

• Moist, soft cheeses that typically have not
  ripened or significantly aged.
• Used as spreads, with fruit, or in cooking
  baking
• Are highly perishable
• Include cottage cheese, cream cheese, farmer
  cheese, fresh goat cheese, mascarpone, fresh
  mozzarella, feta, fresh ricotta

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Soft, Rind-Ripened Cheese

• Soft cheese that has been ripened by being
  exposed to a spray or dusting of friendly mold
• Aged until the rind (outer surface) develops a
  soft, downy consistency
• When fully ripe it should be nearly runny
• Includes Brie, Camembert, Pont lEveque

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Semi-soft Cheeses

• More solid than soft cheese and retains its shape
  and comes in 3 types
• Rind-ripened rind is washed with grape juice,
  beer, brandy, wine, cider, or olive oil which
  penetrates and flavors the cheese
• Include Muenster, Port-Salut
• Dry-Rind rind is hardened natrually through
  exposure to air so it is firm
• Include bel paese, Monterey Jack, Morbier,
  Havarti

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• Waxed-Rind wax is applied to form a solid shell
  around the cheese as it ripens
• Include Edam, Fontina

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Blue-Vein Cheese

• Needles are injected into the cheese to form
  holes in which mold spores multiply
• Salted and ripened in a cave
• Include Roquefort, Gorgonzola, Stilton, Maytag
  Blue
• Young blue-vein cheese are mild in comparison to
  the aged versions

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Hard Cheeses

• Has a drier texture and firmer consistency
• Slice and grate easily
• Include cheddar cheese, Emmenthaler, Gruyere,
  Cdolby, Jarlsberg, Provolone, Manchego

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Grating Cheese

• Solid, dry cheese that have a grainy consistency
• Used mostly grated or shaved, but can be in
  bite-size chunks for cheese platters
• Often produced in 75-80 lb. wheels
• Include Parmigiano-Reggiano, Pecorino-Romano,
  Sapsago

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Processed cheeses

• Made from one or more cheeses that have been
  finely ground, mixed together with other
  non-dairy ingredients, heated, and poured into a
  mold
• 51 must be cheese
• Additional moisture can be added to processed
  cheese food to make it spreadable.

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Buying Cheese

• Buy only as much as you need
• Once cut, cheeses lose quality and freshness
• Examine the label for information
• Best source of information is the supplier
• Examine the Rind - the color should be natural
• Examine the interior - shouldnt be holes or
  off-coloring
• Taste if possible to know what you are getting

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Handling Cheese

• Cut off only as much as you need
• Mold does not contaminate the entire cheese, so
  trim it away
• Grate cheese only when you need it
• Use proper sanitation practices

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Storing Cheese

• Whole cheese keeps longest
• Hard cheeses keep longest
• Wrap cheese in waxed paper or butcher paper and
  store in a cool place. Plastic wrap does not
  allow cheese to breathe.
• Or Place in a container with a tight-fitting lid.
• Dont reuse storage wrappings

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Serving cheese

• Fresh cheeses are best purchased on the day they
  are to be used.
• Serve cheeses at room temperature
• Served as appetizer - alone or as part of a
  composed salad
• Served following a meal in European tradition -
  with fruit before the dessert

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Cheese as a separate course

• Individual cheese - allows eater to focus on just
  the cheese
• Multiple cheeses - several cheeses offered at
  once (flight of cheeses) which offered the eater
  a variety
• Cheese Cart - allows eater to choose what they
  want
• Served with bread, crackers, and fruit

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Cheese Board

• Flat platter on which cheese is served
• Cheeses may be place on individual cheese boards
  or on one large cheese board.
• A separate knife should be provided for each
  different kind of cheese.
• Foods paired with cheese include bread, crackers,
  fruit, cured meats, roasted pappers, cut-up raw
  vegetables

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Cooking with Cheeses

• Heat will alter the flavor
• High heat causes cheese to be tough rubbery
• Use of low heat is recommended
• Cheeses can be used in dishes, as a sauce, or as
  a topping or garnish

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Cheese in dishes

• Semi-soft cheeses are ideal
• They should be shredded for easier more even
  melting
• Cheddar, Gruyere and Fontina are especially good
  for melting
• Fondue melted cheese with a thick, creamy
  texture used for dipping cooked or raw vegetables
  and bread

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Cheese sauces

• Cheese can add both body and flavor to sauces.
• Cheese should be stirred into sauces at the last
  minute
• Fondue dish prepared by melting cheese that is
  then used for dipping raw vegetables and bread.
• To make use Emmenthaler, Gruyere, Fontina,
  cheddar

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Cheese toppings or Garnishes

• Cheese complements or offsets the flavors and
  textures of other ingredients
• Can use soft or hard or combination in baked
  dishes
• Mozzarella is excellent for melting
• Grated cheese provide a flavor boost on salads,
  meat, or vegetables

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