1 / 15

Cheese

Cheese. Cheeses. One of the oldest foods known to mankind. Appears from in everything, breakfast, snacks to dessert. Starts with mammals milk: cows, goats, sheep. Milk proteins, caesin are coagulated with the addition of an enzyme, usually rennet found in cows stomachs.

luna
Télécharger la présentation

Cheese

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Cheese

  2. Cheeses • One of the oldest foods known to mankind. • Appears from in everything, breakfast, snacks to dessert. • Starts with mammals milk: cows, goats, sheep. • Milk proteins, caesin are coagulated with the addition of an enzyme, usually rennet found in cows stomachs. • Milk coagulates, separates into solid curds and liquid whey. • Drain the whey curds = fresh cheese to make ricotta or cottage cheese. • Kneaded and cooked cheeses are packed into molds and drained. • Salt or bacteria is added to give it flavor and allowed to ripen. http://www.5min.com/Video/How-to-Choose-Cheeses-for-a-Cheese-Plate-411070505 How its Made: http://www.youtube.com/watch?v=FHmXAb3G0ek

  3. Ingredients • Rennet • According "the lining membrane of the fourth stomach of the calf, used to curdle milk, as in making cheese” • Used to describe any enzyme used to coagulate milk, and rennin and chymosin are enzymes found in rennet. • Milk: • Cow • Goat • Sheep: Pecorino

  4. Cheese-plate pointers • Serve 1 to 2 ounces of cheese per person. • Include a mix of fresh, aged, soft and hard cheeses. • Arrange—and sample—the cheeses starting with the freshest and lightest, ending with the ripest and most intense. • http://www.foodandwine.com/creating-the-perfect-cheese-plate

  5. Theme Arrangement • Select cheeses by REGION. Example: tasting of French cheeses including accompaniments • Select cheeses by MILK. Example: All sheep, All goat, All cows milk • Select cheeses by LOCALE. Example: choose all local products including accompaniments. • Select a plate for DESSERT. Example: pair with all fruits, and mellow flavors to pair well with sweet accompaniments • Allow 30-45 min. to temper the cheese for full flavor. • Wrap in paper not, plastic wrap to breath the cheese.

  6. When to Serve? Starter Course: • Awakens taste buds • Choose cheeses at room temp or fried or baked in a crust of walnuts or almonds. Accompaniments: • Cured olives • Pickled vegetables • Salted whole nuts • Crunchy crudites • Roasted or grilled veg. • Chutneys & mustards • Serve on informal plate • Serve w/ cocktails

  7. Midmeal: trasitional • Follows the entrée • Included if you have several courses. • Shared with parties 3 or more or served on a smaller plate. • Usually paired with cocktails or wine/beer. • Cleans the palate. • Choose cheeses that are mellow in flavor non-robust. • http://www.eatwisconsincheese.com/pairings/default.aspx

  8. End of the Meal: in place of dessert • Use fresh cheeses w/ memorable flavors to end the meal. • Fruit: Use apples, dried fruits, jellies, pears, figs, berries. • Nuts: Walnuts, Almonds, Pecans, Candied nuts • Honeys & Reductions • Pair w/ brandies, ports, dessert wines, cordials.

  9. Categories Textures: • Fresh Cheese • Semi-Soft • Soft Ripened • Firm Cheese • Hard Cheese

  10. Fresh Cheeses • Uncooked/Unripened • Fromage Blanc • Mild, creamy with tart tanginess. • Cream Cheese: 35% • Feta: salt brined • Marcarpone: 70-75% • Mozzarella: 45% • Ricotta: 4-10% fat • Queso Oaxaca: 45% fat

  11. Semi soft cheeses • Include mild buttery cheeses, smooth sliceable textures. • Moisture content of 40-50%. • Aged from a few days to a few months. • Good for melting. • Cobrales: Spanish • Gorganzola: Italy • Gouda: Dutch • Stilton: Great Britain • Roquefort: France • Port du Salut: France

  12. Soft-Ripened Cheeses • Distinguished by their white "bloomy" rinds and creamy interiors • get softer instead of harder as they age. • The best-known are Brie and Camembert.

  13. Surface-ripened Cheeses • Sometimes firm and sometimes molten. • Have similarly wrinkly rinds and intensely flavored interiors. • Special molds ensure that their exteriors ripen first.

  14. Firm Cheeses • Not hard or brittle • Aged from a few mo. to few years & longer. • Close-textured & flaky • Moisture 30-40% • Cheddars: North America, Australia, Great Britain • Emmenthaler: Swiss. • Gruyere:France • Comte: France • Manchego: Spain • Provolone: Italy

  15. Hard Cheeses • Carefully aged for extended periods • Contain 30% moisture • Used for grating, salads or table cheese • Salty sharp taste. • Asiago • Parmigiano-Reggiano • Pecorino Romano

More Related