Cheeses Flashcards
Fresh Cheese description and types
Moist and very soft 1. Considered mild 2. Goats or sheep milk may be slightly tangy and strong. 3. Unripened 4. High in moisture 5. Generally have a fresh and creamy flavor 6. Shelf life is much shorter Types: a. Goat b. Queso Fresco c. Mascarpone d. Ricotta e. Boursin f. Feta
Flowered Crust (Croute Fleurie) - Soft/Rind Ripened Cheese description and types.
Usually have a surface mold/ rind.
1. Ripens from the outside to the center
2. Sprayed or dusted with a mold and then ripened
3. Curd inoculated with white mold which forms a white mold on the crust
4. Called Flowered Crust because the mold blooms like a flower on the surface.
Types:
1. Brie (single, dbl and triple have 50, 60 and 70 percent butterfat)
2. Camembert
Washed Rind (Croute Lavee) - Semisoft cheese description and types
More solid than soft cheese
1. Does not grate well, but easily sliceable
2. Good for melting
3. Ripened may be through one of three processes
a. Washed rind
b. Natural rind form a rind during ripening
c. wax rind, sealed in wax prior to aging
d. Breva bacteria- The bacteria that forms on the surface. Same bacteria that is found on the human skin under the armpits and feet.
Types:
a. Fontina
b. Havarti
c. Muenster
d Monterey Jack
e. Taleggio from Italy
Cooked Unpressed Cheese
Cooked but no press is done to release water.
- Rarely in the United States
- Cantal is a type
Cooked Pressed: Hard/Firm Cheese description and types
Firm and drier texture:
Temperature increase and water squeezed out.
1. Typically grated or shaved.
3. Long aging process of 2-7 years
4. Hard with low moisture
5. Prone to less spoilage / longer shelf life
6. Form calcium lactate crystals. Sense on palate as salt crystals. Known as Grana or granular style in Italy.
Types
- Parmigiano Reggiano (king of parms)- cured for 18 months
- Asiago
- Grand Padano - step down from Parm Reggiano
- Perorino Romano
- Gruyere - natural oxidation forms crust
Blue Veined Cheese description and types
Consistency ranges from smooth and creamy to dry and crumbly
1. Blue veining is the result of a adding special mold the cheese is exposed to before repining.
2. Can be salted and brined after injected with mold.
3. Perforated with holes. Penicillium is added for bacteria
4. French refer to this type of cheese as “pate persille” or parleyed paste
5. Mold in center then veins through outer parts
Types:
1. Danish Blue
2. Gorgonzola
3. Roquefort
4. Stilton
5. American artisan type blue cheese
Curds
Formed by taking whole milk and adding rennet or acid
Rennet
An enzyme that you find in the stomach of a young mammal. This enzyme is what all mammals use to convert mother’s milk into a digestible protein
Whey
The by-product of turning the milk into curds is whey. Before the curds are cut, the whey is held in suspension in the gel formed by adding rennet to the milk.
Vegetal Rennet
Can be made from a certain type of thistle
Making Cheese - applying heat does what?
The more heat that is applied to the milk, the less water will be contained in the curd and the longer the cheese will last.
What is needed to make cheese that can be aged.
In order to make a cheese that can be aged for a long time, water needs to be expelled (water or whey) by applying:
- heat
- salt
- pressure
- air drying the cheese in the low end of the danger zone (41 degrees)
What three animal species are commonly used for cheese production?
- Cow
- Sheep
- Goat
U.S. Cheese making
Must be pasteurized. Pasteurizing cooks out animal profiles of what an animal eats.
What is an Affineur
The person that buys cheese from a farmer and cures the cheese until it is perfect.
