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    Cheese: The Preservation of Milk

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    Cheese is a means of preserving excess milk produced by cows that are continually milked. Traditionally, nomads would place excess milk in animal stomachs which caused the milk to curdle and become cheese as the enzyme rennnet separated the curds from the whey. The basic cheesemaking process involves heating milk, adding cultures, adding rennnet to separate curds from whey, draining whey, packing and aging the cheese. Cheese comes in many varieties depending on the milk used, firmness, ripeness, and region. Popular cheeses from around the world include Parmesan, Gruyere, Brie, Manchego, and blue cheeses like Stilton and Roquefort.

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    Cheese: The Preservation of Milk

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    fafa
    29 views13 pages
    Cheese is a means of preserving excess milk produced by cows that are continually milked. Traditionally, nomads would place excess milk in animal stomachs which caused the milk to curdle and become cheese as the enzyme rennnet separated the curds from the whey. The basic cheesemaking process involves heating milk, adding cultures, adding rennnet to separate curds from whey, draining whey, packing and aging the cheese. Cheese comes in many varieties depending on the milk used, firmness, ripeness, and region. Popular cheeses from around the world include Parmesan, Gruyere, Brie, Manchego, and blue cheeses like Stilton and Roquefort.

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    Cheese

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    Cheese is a means of preserving excess milk produced by cows that are continually milked. Traditionally, nomads would place excess milk in animal stomachs which caused the milk to curdle and become cheese as the enzyme rennnet separated the curds from the whey. The basic cheesemaking process involves heating milk, adding cultures, adding rennnet to separate curds from whey, draining whey, packing and aging the cheese. Cheese comes in many varieties depending on the milk used, firmness, ripeness, and region. Popular cheeses from around the world include Parmesan, Gruyere, Brie, Manchego, and blue cheeses like Stilton and Roquefort.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    29 views13 pages

    Cheese: The Preservation of Milk

    Uploaded by

    fafa
    Cheese is a means of preserving excess milk produced by cows that are continually milked. Traditionally, nomads would place excess milk in animal stomachs which caused the milk to curdle and become cheese as the enzyme rennnet separated the curds from the whey. The basic cheesemaking process involves heating milk, adding cultures, adding rennnet to separate curds from whey, draining whey, packing and aging the cheese. Cheese comes in many varieties depending on the milk used, firmness, ripeness, and region. Popular cheeses from around the world include Parmesan, Gruyere, Brie, Manchego, and blue cheeses like Stilton and Roquefort.

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    of 13

    CHEESE

    The Preservation of Milk


    HOW DOES CHEESE RELATE TO
    GARDE MANGER?
     Food Preservation
     Cheese is a means of
    preserving excess milk
     For the cows to
    continue to produce
    milk, they must be
    continually milked
     This produces a large
    quantity of excess
    milk
    HOW WAS IT STARTED?
     The myth is:
     Nomads in the dessert had excess milk
     They wanted to take the milk with them
     They placed it in an sack made from an animals
    stomach
     The milk curdled and became clumpy
     Why?
    RENNET
     Rennet – an enzyme in the lining of young
    animals that assists in milk digestion
     There are rennets made from vegetable enzymes
    as well
     Rennet causes the milk to separate into:
     Curds
     Whey
    BASIC CHEESEMAKING PROCESS
     Milk is heated to
    pasteurize
     Culture (for flavor and
    style of cheese) is added
    to adjust pH
     Rennet is added
     Whey is drained
     Cheese is cut to drain
    more whey
     Packed
     Molded
     Stored and aged
    QUICK KITCHEN CHEESES
     Mascarpone
     Crème Fraiche

     Simple Chevre

     Paneer

     Farmer’s Cheese

    (Usually use acid to coagulated the curd)


    CHEESE COMES FROM MILK
     Cow’s Milk Cheese
     Sheep’s Milk Cheese

     Goat’s Milk Cheese

     Mixed Milks

     Blue Cheeses (can be from any of the above)


    FIRMNESS
     Good cheese is measured by firmness
     Firmness:
     Hard (or Firm)
     Parmesan
     Semi-Firm (or Semi Hard)
     Cheddar or Gruyere
     Semi-Soft
     Gouda
     Soft
     Brie
    RIPENESS
     Ripeness usually refers to aging
     Unripe
     Fresh or New
     Chevre

     Cream Cheese

     Crème Fraiche

     Mozzarella

     Ripened or Aged

     Parmesan

     Cheddar

     Gruyere
    GREAT CHEESE FROM AROUND THE
    WORLD
     Parmigianino Reggiano (the King of Cheeses)
     Hard/Ripened
     Aged for 18 months

     Gruyere (Most useful in a French Kitchen)


     Semi-Hard/Ripened
     Various aging times

     Brie
     Soft/Ripened
     Manchego (Spanish Sheep’s Milk)
     Semi-Hard/Ripened
    BLUE CHEESE
     What is Blue Cheese?
     Any cheese made from any milk that has been
    injected with penicillium bacteria to cause the blue
    veins or streaks
    GREAT BLUE CHEESES
     Stilton (England)
     Roquefort (France)

     Maytag (USA)

     Cabrales (Spain)
    CHEESE AS A COURSE
     Cheese Courses are more and more popular
     Accompaniments
     Fruit – Dried and Fresh
     Toast – Often a Fruit/Nut Bread
     Nuts
     Honey
     Wine (Pair Accordingly)

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