Cheeses, Yes Pleases!

Question 1

True or False? Stilton is England’s only name-controlled cheese.

Answer 1

True

Question 2

What are the two cultures that makes Blue Stilton called?

Answer 2

Penicillium Roquforti and Penicillium Glaucum. Note, there is a white Stilton version that has no blue veining. Both have PDO status.

Question 3

A triple-cream brie will have how much butterfat?

Answer 3

75% or more.

Question 4

What is the range of butterfat in a double-cream soft-ripened cheese?

Answer 4

60-70%

Question 5

What effect does high heat have on cheese?

Answer 5

It renders the fat in the cheese, causing separation.

Question 6

The addition of BLANK can help to prevent a cheese from separating while cooking.

Answer 6

Emulsifiers, like starch or flour.

Question 7

A normal pH range for cheeses that are good for melting is about _____ ?

Answer 7

5.5 pH, it is a range

Question 8

The two main drivers for how well a cheese will melt are BLANK and BLANK.

Answer 8

% moisture, %FDM (fat to dry matter)

Question 9

Can you name some non-melting cheeses?

Answer 9

Halloumi, paneer, feta, chevre, Cotija, queso fresco

Question 10

What is the key factor in a cheese that does not melt or stretch at all?

Answer 10

Cheeses with relatively HIGH and LOW pH.

Question 11

Define French term “terroir” and how it applies to some artisanal cheeses.

Answer 11

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.

Question 12

What is so special about “cheese paper”?

Answer 12

Cheese paper, like the ones offered by Formaticum.com, are two-ply and allow cheeses to breathe while retaining humidity.

Question 13

What does MAV stand for?

Answer 13

Moisture Allowable Variation (MAV), this is a way to describe reasonable variations in moisture in the course of distribution and storage.

Question 14

What does FIFO stand for?

Answer 14

First in, first out. This is the rule of thumb for product, given their “best by” or other code dates.

Question 15

Name some types of code dates and describe them.

Answer 15

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

Question 16

What is a Closed code?

Answer 16

A number sequence used by the mfg that cannot be understood without a key.

Question 17

Manufacturers’ code dates are a mark of BLANK.

Answer 17

Quality

Question 18

What does the FDA’s food code state about TCS food that will be held for more than 24 hours?

Answer 18

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.

Question 19

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.

Answer 19

< 50%

lactic acid starter cultures

39 - 86 degrees F

Question 20

True or false? Wisconsin is the largest producer of cheddar in the U.S.

Answer 20

So true!

Question 21

Why are goat, sheep and water buffalo cheeses whiter than most cow’s milk cheeses?

Answer 21

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

Question 22

What is the spice, harvested from a plant native to South American, that is added to cheese to make it orange?

Answer 22

annatto

Question 23

Juustoleipa is another name for what kind of cheese?

Answer 23

Bread Cheese, great for grilling on the barbey!

Paneer, Bread Cheese, Halloumi