Cheese Tasting

1
Cheese Tasting
2
(No Transcript)
3
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

4
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

5
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

6

• 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.

7
Storing Cheese

• 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.
• Cheese can be frozen but may become mealy and
  crumbly when thawed.

8
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.
• It is best to weigh (scale) cheese because of
  difference in volume when it is grated, shredded
  or cubed.

9
The Cheese Families

• Blue Veined
• Cheddar
• Dutch
• Italian
• Swiss
• Parmesan
• Surface ripened
• Unripened

10
Blue Veined

• Blue, Gorgonzola, Roquefort, Stilton
• Origin Denmark, Italy, France, England
• Visible veins of blue green mold
• Semi soft, sometimes crumbly
• Spicy, tangy flavor

11
Cheddar Family

• Cheddar, Colby, Monterey Jack
• Origin England
• Texture Hard to Semi soft
• Flavor Mild to Sharp
• Good for cooking, sandwiches, desserts

12
Dutch Family

• Edam, Gouda
• Origin Holland
• Traditional red wax
• Hard texture, mealy body
• Dessert and snack cheese

13
Parmesan Family

• Parmesan, Romano, Sapsago
• Origin Italy, Switzerland
• Hard granular body
• Sharp spicy flavor
• Used in cooking and seasoning

14
Italian Family

• Provolone, Mozzarella
• Origin Italy
• Hard texture
• Flavor can range from mild to strong usually
  smoky
• Used in cooking, sandwiches, salads

15
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

16
Swiss family

• Swiss, Gruyere
• Origin Switzerland
• Hard texture with holes formed by gas from
  bacteria released during the ripening process
• Sweet nutlike flavor

17
Unripened

• Cottage cheese, Feta, Ricotta, Mascarpone
• Origin Italy, Greece, France
• Soft in texture, mild to sharp in flavor
• Used in salads or desserts