Term
| What two aspects should you consider when substituting cheese in recipes? |
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Definition
Texture and fat content.
Should be same family. |
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Term
| When did documented cheesemaking begin in Switzerland? |
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Definition
| As early as the 12 century AD (the 1100s) |
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Term
| What are milk costs based on? |
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Definition
The prices of
cheese
butter
whey |
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Term
| What are some errors in sensory evaluation? |
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Definition
Habituation (getting used to getting the same ressponses)
Expectation (preconceived idea)
Stimulus (irrelevant criteria influence observer)
Halo effect (evaluation of one attribute influences the response to another attribute) |
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Term
| Which cheeses are best made using winter milk? |
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Definition
| Blue, washed rind and soft-ripened (Because the milk is more concentrated and higher in fats and proteins) |
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Term
| Average waste factor for cheese in retail |
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Definition
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Term
| Who was Frank Kowsikowski? |
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Definition
| Cornell Professor who developed the 8 basic steps in cheesemaking. He also started the American Cheese Society. |
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Term
| What is the ingredient in cheese commonly considered an allergen? |
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Definition
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Term
| What is a downside of pasteurizing? |
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Definition
| Kills beneficial (flavor) bacteria and enzymes too |
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Term
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Definition
| It kills 95% of pathogens, but keeps the beneficial (flavor) bacteria and enzymes that pasteurization kills |
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Term
| Does pasteurization sterilize milk? |
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Definition
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Term
| What is standardization in milk? |
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Definition
| Controlling the fat and protein content of the cheesemilk |
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Term
| Cheeses of the same variety may taste so different from each other as to make the taster think they are different species of cheese. Why? |
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Definition
| Variety is often based solely on a similar make process or cheese composition (US-FDA) - There are no Federal Standards of Identity for cheese flavor: mild, medium, sharp or even cheddar, swiss, parmesan, blue - USDA has standards for cheese flavor and texture, but they are based on the presence of defective flavor notes or lack of flavor |
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Term
| What flavor do you associate with Diacetyl? |
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Definition
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Term
| Why use plastic on cheese? |
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Definition
| Prevent moisture loss; keep out other contaminants. |
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Term
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Definition
Contrast textures: Pair prickly beers with creamy cheeses
Complementary testures: Creamy beers with creamy cheeses.
Match intensity: Light beers with fresh cheeses.
Potent beers with bold cheeses.
Beer is hoppy; cheese should be tart or tangy.
Beer is malt-forward, cheese should be buttery, nutty or caramel notes.
Beer is high alcohol, choose concentrated, complex cheeses.
Sour beers with triple cremes and sour cream.
Medium weight, fruity beers with bloomies.
Hoppy beers with tangy goat cheese.
Rich silky dessert beers with triple cremes.
Malty beers with washed-curd cheeses
Extra-strong, spicy, malty beers with spicey, potent blues.
Malty beers with alpine-style cheeses
Strong, complex beers with hard, aged cheeses.
Malty beers with aged sheep's milk cheese
Strong, spicy, fruity beers with washed-rinds
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Term
| What cheeses are highest in protein? |
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Definition
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Term
| When judging, what do you look for? |
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Definition
1. Appearance - does it fit the profile?
2. Smell - aroma must be correct
3. Cut it - supple; pleasant to the nose.
4. Taste and savor it. Linger in the mouth. |
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Term
| Which country eats the most cheese per head of population? |
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Definition
Greece. (per Will Studd) 25 kilos per person per year.
Call cheese "Food of the Gods"
50 million goats and sheep in country.
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Term
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Definition
Cheeses meltability depends on pH - both too high and too low, cheese does not melt well.
Poor melters include: Queso fresco, ranchero, cotija, halloumi, paneer, cottage cheese, ricotta, chevre, feta (all fresh cheeses - high moisture content); par/reg, grana, xo (aged and low moisture content)
Tips;
Use gentle heat;
add cheese after heat is turned off
minimize cooking time: bring to room temp; chopping, shredding, grating.
If extended cooking time is needed, add starch to emulsify to hold cheese together.
Use of wine, lemon juice and other acid lowers the effective melt temp of cheese (think of fondue). |
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Term
| top 3 US states that produce cheese. |
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Definition
Wisconsin - 25%
California 21.1%
Idaho - 8.1%
NY 7.1%
New Mexico 7.0% |
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Term
| Top 2 producers of cheese in the world |
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Definition
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Term
| #1 selling cheese in Spain |
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Definition
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