Cheeses, Yes Pleases! Flashcards
True or False? Stilton is England’s only name-controlled cheese.
True
What are the two cultures that makes Blue Stilton called?
Penicillium Roquforti and Penicillium Glaucum. Note, there is a white Stilton version that has no blue veining. Both have PDO status.
A triple-cream brie will have how much butterfat?
75% or more.
What is the range of butterfat in a double-cream soft-ripened cheese?
60-70%
What effect does high heat have on cheese?
It renders the fat in the cheese, causing separation.
The addition of BLANK can help to prevent a cheese from separating while cooking.
Emulsifiers, like starch or flour.
A normal pH range for cheeses that are good for melting is about _____ ?
5.5 pH, it is a range
The two main drivers for how well a cheese will melt are BLANK and BLANK.
% moisture, %FDM (fat to dry matter)
Can you name some non-melting cheeses?
Halloumi, paneer, feta, chevre, Cotija, queso fresco
What is the key factor in a cheese that does not melt or stretch at all?
Cheeses with relatively HIGH and LOW pH.
Define French term “terroir” and how it applies to some artisanal cheeses.
Terroir is a word most often used to describe a wine or a cheese (or other food for that matter) when it is an expression of a place, its characteristics such as soil, climate, plants, etc.
What is so special about “cheese paper”?
Cheese paper, like the ones offered by Formaticum.com, are two-ply and allow cheeses to breathe while retaining humidity.
What does MAV stand for?
Moisture Allowable Variation (MAV), this is a way to describe reasonable variations in moisture in the course of distribution and storage.
What does FIFO stand for?
First in, first out. This is the rule of thumb for product, given their “best by” or other code dates.
Name some types of code dates and describe them.
Sell by - how long to display for sale
Use by - last date recommended for use at peak quality
Best Before - same as above, not a safety date!
Mfg on - when the product was made
Packed on - date of packaging for shipment or storage
What is a Closed code?
A number sequence used by the mfg that cannot be understood without a key.
Manufacturers’ code dates are a mark of BLANK.
Quality
What does the FDA’s food code state about TCS food that will be held for more than 24 hours?
Code 3-501.17 states that “(the food) shall be clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41 degrees or less for a maximum of 7 days. Day #1 is the day of preparation.
Data adequately shows that most cheeses containing BLANK% moisture, active BLANK with traditional levels of salt, pH, and fat, do not allow the growth of pathogens when held between BLANK and BLANK degrees F.
< 50%
lactic acid starter cultures
39 - 86 degrees F
True or false? Wisconsin is the largest producer of cheddar in the U.S.
So true!
Why are goat, sheep and water buffalo cheeses whiter than most cow’s milk cheeses?
Goats, sheep, and water buffalos are able to metabolize beta-carotene, (turning it into Vitamin A which is white), so their resulting milk and cheese appear whiter.
(CheeseScience.org has some great videos on cheese color.)
https://www.cheesescience.org/color-video.html
What is the spice, harvested from a plant native to South American, that is added to cheese to make it orange?
annatto
Juustoleipa is another name for what kind of cheese?
Bread Cheese, great for grilling on the barbey!
