Chapter 2 Flashcards
Historically, how were cheeses named?
Named after the city/area in which they were made
What is transhumance?
The movement of herds from spring grazing into the mountains and back
What are elements of traditionally made Swiss cheeses?
-low acid, small cut, cooked curds
- high mineral content (calcium phosphate)
- low salt
What about Alpine conditions helped to influence those cheese make procedures?
- lots of forests around to make fires (enabled cooking of the curd to encourage whey removal)
- encourage growth of propionibacterium shermanii (releases CO2; holes in cheese and nutty flavor)
-proper aging temp and humidity hospitable for B. Linens (helps w/rind formation and ripening)
What are some historical differences between French Farmhouse and French Monastery cheese?
-many other duties on farm and had to wait between milking to have enough for cheese; monks devoted to singular tasks. Able to keep milking separate (slower acidifications
- food source on farms; needed to eat/sell young. Not as dependent food source in monasteries; able to try unique techniques (wash rinds, etc)
What historical epidemic helped to shape cheesemaking in Britain?
The bubonic plague
What area of Britain was the beginning of modern English cheesemaking history?
East Anglia
What are the two AOC protected Brie styles?
Brie de Meaux and Brie de Melun
When/where in history is cheesemaking first thought to have began?
9,000-11,000 years ago
Mesopotamia and the Fertile Crescent
What almost ruined traditional cheesemaking?
The industrial revolution, WWI and WWII
Where/when was the first cheese factory in the US?
1851 Rome, NY
Where did most of the cheese makers in early America immigrate from?
East Anglia (Puritan and English settlers)
Who founded the Campaign for Real cheese?
Patrick Rance in England in 1973
Which country has more cheeses and more cheese history in the world?
France
When did the renaissance of American cheesemaking begin?
Late 1970s/early 1980s
