at least 6 different cheeses… - 3 mild soft varieties (cow, goat, ewe) - 1 flavorful soft - 1 pressed - 1 herb

Cheese Flashcards by Sarah Campbell

Basic steps to make cheese

solidify milk
add slat
evaporate part of the way
pour into molds (fascere) & let dry
age (months or years)

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“high fat” cheese

more than 42% fat

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“semi-fat” cheese

20-42% fat

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“low fat” cheese

less than 20% fat

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soft cheese

more than 40% water content

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hard cheese

less than 40% water content

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soft cheese categories

fresh, aged, and fermented

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hard cheese categories

raw, cooked, and fermented

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Table cheeses

served at the end of the meal before dessert and fruit. should be accompanied by foods that enhance their taste, texture, and aroma

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Cheese Board

at least 6 different cheeses…

3 mild soft varieties (cow, goat, ewe)
1 flavorful soft
1 pressed
1 herb

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Fresh Cheese (which wine?)

Wines that don’t mask delicate flavor

light white wines or fresh fruity roses…moscato and sauterne dessert wines

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High Fat Cheese (which wine?)

wines that accentuate the buttery cheese and enhance flavor

spicy white wines or decisive reds

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Delicate soft cheese (which wine?)

light, aromatic white wines, and soft reds

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Flavorful soft cheese (which wine?)

robust and smooth red wines & dry, full-flavored white wines

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Sharp and piquant cheese (which wine?)

dry red wine

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Hard aged cheese (which wine?)

dry, full-bodied red wines

Herb cheese (which wine?)

white dessert wines…sauterne, port, or malvasia

Caprini (goat) (which wine?)

light and fresh red or white wine

Asiago

Northern Italy: Colomite Mountains, Veneto, Trentino
cow’s milk
Types: d’allevo & pressato
D’allevo: 4mo - 2yrs, 34% fat, sharp taste, straw to medium brown color
Pressato: 20-40days, 44% fat, sweet/buttery taste, pale gold with reddish-yellow exterior

Gorgonzola

made in Lombardy
pasteurized cow’s milk
48% fat
Types: Dolce & Piccante
Dolce: 2mos, pleasantly sharp taste
Piccante: 3mos, sharp and tangy taste

Mozzarella

one of the most popular and versatile fresh cheeses
originally made from water buffalo’s milk in Campania region
Now: cow’s milk and all over Italy
Minimum 50% fat
sweet, fresh, & milky taste
bocconcini, fior di latte, mozzarella affumicata, treccia, burrata

Parmigiano Reggiano

King of Italian cheeses & best known internationally
Made in Bologna, modena, Reggio-Emilia, Parma, & Mantua
Strict laws about production & no addition of preservatives allowed
Aging: 1-4 years
skimmed cow’s milk (can only eat fresh grass/hay)
3.2% fat
intense taste

Pecorino

one of the oldest cheeses in Itlay
Made in central & southern Italy & the islands
aging: 2mos - 3yrs
ewe’s milk
48% fat
Taste: sharp & spicy (aged), creamy & pungent (younger), sweet & intense (Tuscan)

Ricotta Fresca

ricotta = “recooked”
Made all over Italy
Made by reheating the why leftover when making hard cheeses; milk or cream sometimes added to improve consistency
cow’s milk, or mixed cow’s and ewe’s milk
10% fat
should be eaten the day it is bought, refrigerated
very delicate taste

Ricotta Salata

- Made by adding salt to fresh ricotta to preserve it for 2-12 months - Made in southern Italy - 38% fat - sharp & salty taste - table cheese, used in cooking, grating

Crescenza/stracchino

- Ancient fresh cheese from Lombardy - Aging: 5 to 6 days - whole, pasteurized cow's milk - 48% fat - sweet, delicate, & buttery taste - creamy & spreadable

Fontina

- Made in Valle d'Aosta - Aging: 3 months - Unpasteurized, whole cow's milk - 45% fat - sweet, distinctive, full flavor, nutty taste - perfect table cheese & cooking (melts beautifully)

Grana Padano

-Invented in the year 1000 as a way of conserving excess milk production -Made in southern Lombardy, Veneto, Emilia Roagna Aging: 1-2 years -Skimmed cow's milk -32% fat -mild almost sweet taste -grainy/crumbly texture -Easy to digest…perfect for after dinner

Taleggio

- table cheese with a firm, creamy consistency & a light aromatic flavor - Made in Lombardy & Veneto - Aging: about 40 days - Cow's milk - 48% fat

Mascarpone

- Originally made from the excess cream extracted during the production of crescenza & stracchino - made from pure cow's milk cream - appearance is a yellowy-white color and similar to a custard - widely used in cooking & desserts - Made in Lombardy - Fresh - 60% fat - smooth, creamy, & sweet taste

Scamorza

- a spun cheese; same family as mozzarella & provolone - Firm to the cut, white, & buttery - Eaten fresh or smoked - Made in Southern Italy - Aging: minimum of 7 days - made from cow's milk - 38% fat - Sweet & delicate taste

Montasio

- Over 700 years old - Made in Northern Italy - firm cheese - cow's milk - 40% fat - 3 types: fresh, moderately aged, & aged - fresh: table cheese, 2-5mos, delicate taste - moderately aged: 5-12mos - aged: over a year, strong taste

Quartirolo

- good table cheese & goes well with salads & walnuts - Made in Lombardy - aging: 5-40days - cow's milk - 30% fat - taste: slightly acidic, but acquires intensity and fragrance with aging