Term
| Name some factors important in affinage. |
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Definition
Time
temperature
Humidity
Air flow
Molds
Microflora |
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Term
| Name well-known and respected affineurs: |
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Definition
Murray's
Neal's Yards Dairy
Rolf Beeler
Mons
Guiffanti
Cellars at Jasper Hill
Farbault in Minnesota |
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Term
| Name the Italian Stages of Ripeness in cheeses. |
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Definition
Fresco - Fresh
Tenero - Tender
Dolce - Sweet
Duro - Hard
Staginato - Aged/Mature
Vecchio - Old
Stravecchio - Very Old |
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Term
| Strong Ammonia aroma in a soft-ripened cheese indicates what? |
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Definition
| Past it ripeness. No longer sellable. |
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Term
| When is ammonia aroma acceptable? |
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Definition
| As part of the natural development of the rind. |
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Term
| What temperature range is used to age Emmenthal? |
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Definition
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Term
| During the early stages (during cheese making and up to a few weeks after a cheese is made) what chemical and enzymatic changes are happening? |
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Definition
| Fermentation of residual sugar - loss of calcium from casein (solubilization) - absorbtion of serum (entrapped whey) occurs because of calcium loss |
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Term
| What constitutes a naturally ripened cheese? |
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Definition
| No added enzyme or bacteria |
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Term
| What is the progression of growth for smear ripened cheese (ripened by yeast and microorganism)? |
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Definition
1st Yeasts (adds pH)
2nd Micrococci
3rd Brevibacterim lines,
Arthrobacter so (reddish orange color to smear - very proteolytic produces H2S (hydrogen sulfide) and
ammonia |
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Term
| Why is it important to have yeast grow in smear ripened cheese? |
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Definition
| Yeasts add pH and the B. Linens don't work in acid |
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Term
| How does Ammonia effect the ripening of smear ripened cheese? |
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Definition
| Ammonia leaches in from the surface, making it soluble by liquifying the protein. Then the cheese softens from the outside to the inside. |
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Term
| Go through the ripening process of a traditional camembert |
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Definition
Initially the cheese is low in pH -
Body is brittle -
Ammonia leaches into cheese -
That causes the pH to rise and cheese becomes creamy and color change from bright white to straw (whey) - Center remains brittle |
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Term
| What can happen to Camembert when excessivly ripened? |
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Definition
| Runny body with rind brittle and cracked |
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Term
| At what temperature should cheddar be aged? |
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Definition
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Term
| 3 main processes in affinage |
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Definition
Metabolism of Lactose: mostly done in pre-aging but starter cultures continue to affect acidity levels.
Lipolysis: breakdown of fat affect flavor and texture.
Proteolysis: breakdown of protein is most important pathway for flavor and texture development. |
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Term
| Cave/aging conditions for washed rinds |
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Definition
50F and 90% humidity
B. linens grow here. |
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Term
| Cave conditions for bloomy rinds. |
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Definition
50f and 87% humidity
Geotrichum, p. candidum, p. camemberti grow here.
Affinage action: patting cheese rinds, flipping cheeses, pulling mucor off the cheeses. |
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Term
| Cave conditions in natural rind cave. |
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Definition
50F and 92% humidity
Affinage actions: flipping, brushing, patting rinds.
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Term
| Conditions in cave for clothbound cheeses and alpine cheeses. |
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Definition
55F and 95% humidity
Affinage actions: washing rinds, flipping cheeses, brushing cheeses
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Term
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Definition
1979.
Hodgeson has tasted every Montgomery cheddar production (everyday) for at least 20 years. |
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Term
Jacques Vernier
Fromages de France |
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Definition
Prefers raw as pasteurized evens out the flavors.
Has his own caves. |
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Term
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Definition
France
Matures comte.
Opened before WW2
Matured for long time at low temperatur.
Claude is affineur and grades every wheel of comte
Green belt on Comte means it scored at least 15 out of 20 in grading. |
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