Term
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Definition
1. mascarpone -italy cow
2. mozzarella -usa, cow
3. feta -france, sheep |
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Term
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Definition
1. brebirousse d'argental -france, sheep
2. saint andre -france, cow |
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Term
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Definition
1. morbier -france, cow
2. muenster -usa, cow |
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Term
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Definition
1. white cheddar -new york, cow
2. comte -france, cow
3. colby cheddar -in house, cow |
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Term
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Definition
1. dry monterey jack -usa, cow
2. manchego -spain, sheep
3. pramigiano reggiano -italy cow
4. parmesan- usa, cow |
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Term
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Definition
1. fromage blanc -france, goat
2. humbolt fog grande- usa, goat
3. oregonzola, roque creamery- OR sheep
4. roquefort -france, sheep |
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Term
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Definition
| made by separating milk solids (protein -casein) from whey by curdling or coagulation (via a rennet) |
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Term
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Definition
| selected bacteria or enzyme, creates curdling, curds then drained, processes, and cured or aged |
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Term
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Definition
| amount of fat in solids only |
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Term
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Definition
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Term
| cheese, milks used to make |
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Definition
| cow, sheep, goat, buffalo |
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Term
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Definition
| the process that converts freshly made curds into distinctive, flavorful cheese, brought about by certain bacteria or molds introduced during processing |
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Term
| variables that produce different types of cheeses |
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Definition
- type milk
- method of curdling
- temp. of curdling
- method of cutting and draining the curds
- conditions of ripening and curing |
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Term
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Definition
- low temp, short cooking time
- aged cheese melt and blend into foods easier then young ones
- aged cheese adds more flavor, so use less
- grate for easier and more uniform melting |
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Term
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Definition
- keep well wrapped, refridge
- fresh cheese spoil in 1-2 weeks
- frim&hard cheeses can be kept several weeks
-soft-ripened cheese deteriorate rapidly once matured |
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Term
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Definition
-serve, except fresh, at room temp.
-serve plates with variety of flavors, colors, textures, or shapes
-many are better served whole or in large pieces |
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Term
cheese classification:
bacteria ripened from inside |
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Definition
cheddar, swiss, parmesan. most hard-ripened and hard-grating cheeses.
ripen uniformly through-out interior |
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Term
cheese classification:
washed-rind cheese |
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Definition
| limburger, Liederkranz, periodically washed with salt brine, orange or reddish rind, usually softer as ripen, pungent |
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Term
cheese classification:
blue-veined |
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Definition
| Roquefort, Stilton. mold cultures that spread through cheese interior |
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Term
cheese classification:
mold-rind cheese |
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Definition
| Brie, Camembert, St Andre. mold crust or rind that is white and velvety when cheese is young but may darken with orange and brown as ages |
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Term
cheese classification:
unripened cheese |
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Definition
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