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    Mcgee 77

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    ghj lkjj
    The document discusses proper storage and handling of cheese to maintain quality. It recommends buying cheese from a specialist who cares for the cheese properly and offers samples. It advises against precut portions which may be old. Cheese should be stored in the refrigerator but not directly from the refrigerator as the cold hardens the fat and flavors. Room temperature is best unless it is too warm, above 80°F, when the fat may melt and sweat out. Some cheeses naturally develop hard salt-like crystals from chemical changes during ripening.

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    Mcgee 77

    Uploaded by

    ghj lkjj
    15 views1 page
    The document discusses proper storage and handling of cheese to maintain quality. It recommends buying cheese from a specialist who cares for the cheese properly and offers samples. It advises against precut portions which may be old. Cheese should be stored in the refrigerator but not directly from the refrigerator as the cold hardens the fat and flavors. Room temperature is best unless it is too warm, above 80°F, when the fat may melt and sweat out. Some cheeses naturally develop hard salt-like crystals from chemical changes during ripening.

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    mcgee-77

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    The document discusses proper storage and handling of cheese to maintain quality. It recommends buying cheese from a specialist who cares for the cheese properly and offers samples. It advises against precut portions which may be old. Cheese should be stored in the refrigerator but not directly from the refrigerator as the cold hardens the fat and flavors. Room temperature is best unless it is too warm, above 80°F, when the fat may melt and sweat out. Some cheeses naturally develop hard salt-like crystals from chemical changes during ripening.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    15 views1 page

    Mcgee 77

    Uploaded by

    ghj lkjj
    The document discusses proper storage and handling of cheese to maintain quality. It recommends buying cheese from a specialist who cares for the cheese properly and offers samples. It advises against precut portions which may be old. Cheese should be stored in the refrigerator but not directly from the refrigerator as the cold hardens the fat and flavors. Room temperature is best unless it is too warm, above 80°F, when the fat may melt and sweat out. Some cheeses naturally develop hard salt-like crystals from chemical changes during ripening.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 1

    cheese 63

    middle-class household, known as Le their large exposed surfaces inevitably


    Ménagier de Paris, includes this formula develop rancid flavors from contact with
    “To recognize good cheese”: air and plastic wrap. Exposure to light in the
    dairy case also damages lipids and causes
    Not at all white like Helen, off-flavors in as little as two days; in addi-
    Nor weeping, like Magdalene. tion it bleaches the annatto in orange-dyed
    Not Argus, but completely blind, cheeses, turning it pink. Pregrated cheese
    And heavy, like a buffalo. has a tremendous surface area, and while it
    Let it rebel against the thumb, is often carefully wrapped, it loses much of
    And have an old moth-eaten coat. its aroma and its carbon dioxide, which also
    Without eyes, without tears, not at contributes the impression of staleness.
    all white,
    Moth-eaten, rebellious, of good Cool, Not Cold If cheese must be kept for
    weight. more than a few days, it’s usually easiest to
    refrigerate it. Unfortunately, the ideal con-
    But these rules wouldn’t work for young ditions for holding cheese—a humid
    goat cheeses (white and coatless), Roque- 55–60ºF/12–15ºC, simply a continuation
    fort (with its pockets of whey), Emmental of its ripening conditions—is warmer than
    (eyefull and light), or Camembert (which most refrigerators, and cooler and moister
    should give when thumbed). As always, than most rooms. Refrigeration essentially
    the proof is in the tasting. puts cheese into suspended animation, so if
    These days, the most important thing is you want an immature soft cheese to ripen
    to understand that bulk supermarket further, you’ll need to keep it warmer.
    cheeses are only pale (or dyed) imitations of Cheeses should never be served direct
    their more flavorful, distinctive originals. from the refrigerator. At such low temper-
    The way to find good cheeses is to buy atures the milk fat is congealed and as hard
    from a specialist who loves and knows as refrigerated butter, the protein network
    them, chooses the best and takes good care unnaturally stiff, the flavor molecules
    of them, and offers samples for tasting. imprisoned, and the cheese will seem rub-
    bery and flavorless. Room temperature is
    Cut to Order Whenever possible, buy por- best, unless it’s so warm (above about
    tions that are cut while you watch. Precut 80ºF/26ºC) that the milk fat will melt and
    portions may be days or weeks old, and sweat out of the cheese.

    Cheese Crystals

    Cheeses usually have such a smooth, luscious texture, either from the beginning or as
    a hard cheese melts in the mouth, that an occasional crunch comes as a surprise. In fact
    a number of cheeses develop hard, salt-like crystals of various kinds. The white crys-
    tals often visible against the blue mold of a Roquefort, or detectable in the rind of a
    Camembert, are calcium phosphate, deposited because the Penicillium molds have
    made the cheese less acid and calcium salts less soluble. In aged Cheddar there are often
    crystals of calcium lactate, formed when ripening bacteria convert the usual form of
    lactic acid into its less soluble mirror (“D”) image. In Parmesan, Gruyère, and aged
    Gouda, the crystals may be calcium lactate or else tyrosine, an amino acid produced by
    protein breakdown that has limited solubility in these low-moisture cheeses.

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