Gastronomy Flashcards
5 French mother sauces
Bechamel
Veloute
Espagnole
Tomato sauce
Hollandaise
Roux
Flour baked in fat/butter
Bechamel
Roux+dairy
Veloute
Roux +whote stock
Espagnole
Roux +Brown stock
Tomato sauce
Roux +Tomatoes
Hollandaise
Egg yolks +butter +acid (Lemon juice /White wine)
Demi-glace
Espagnole +beef stock
Aceto Balsamico Tradizionale di Modena
Minimum aging in barrel
12 years
Канноли
традиционный сицилийский десерт: вафельная хрустящая трубочка с начинкой из сыра, пропитанная сиропом, местным ликёрным вином или розовой водой
Eleven Madisson park
New York
Daniel Humm
Melanosporum
Black truffle
The most famous cheese in Galicia
Tetilla
Sheeps milk cheeses
Овечье молоко
Manchego
Feta
Roquefort
Romano Pecorino
When did the 3-stars Michelin system appear?
1931
самый старый трехзвездочник –
La Maison Troisgros в Роане
1968
Березуцкие
Имена
Иван и Сергей
2 звезды Мишлен
Twins garden
Artest
1 звезда Мишлен
7
Savva
Selfie
White rabbit
Сахалин
Grand Cru
Biologie
Белуга
Сколько ресторанов Москвы получили звезды Мишлен
2 - 2
1 - 7
Мамай-Кале
Где
Сочи
Где сохранились террасные виноградники 8го века
Цимлянск
Цимлянское вино
3 сорта
ЦЧ
Плечистик
КЗ
Tour d’Argent restaurant
Where
Paris
Artest
Chef
Артём Естафьев
Savva
Chef
Андрей Шмаков
raclette
Cheese Facts :
Region : Auvergne
Country : France
Cheese Type : Washed-Rind: Stinky & Intense
Milk Type : Raw Cow
Wine Pairing : Off-dry or fruity whites
Rennet : Animal
Age : 5-6 months
Description :
A toaster oven’s dream. Raclette takes its name from the French verb “racler”, meaning “to scrape.” Traditionally, Alpine cheesemakers would lunch upon boiled potatoes and cornichons, covered with melted cheese that they scraped from a nearby fire-heated boulder. Semi-soft, made of raw cow milk, and washed with brine. We finish it to deep, fruity pungency and salty perfection. Stay true to the name, and melt atop all manner of winter root vegetables.
pecorino romane
Cheese Facts :
Region : Lazio
Country : Italy
Cheese Type : Hard: Dry & Caramelly
Milk Type : Pasteurized Sheep
Wine Pairing : Full dry whites; full reds
Wheel Weight : 75 lbs.
Rennet : Animal
Age : 10-12 months
Description :
One of the very few Pecorino Romano cheeses still produced in the countryside of Rome; therefore, according to tradition, it is referred to as “Genuine” Pecorino Romano. A hearty, full flavored, pasteurized sheep’s milk cheese produced in the village of Nepi, using the finest milk from sheep in the Lazio region. The milk, rich in fat and protein, is selected from small producers, analyzed regularly and has no additives or hormones. Handmade in large 65-pound wheels according to ancient tradition and still aged naturally in cellars, Fulvi is never as hard or dry as Pecorino Romano made in Sardinia. It has a bold, pungent flavor and is a cheese to be eaten, not just grated.
types of cheese
Fresh | Bloomy | Semisoft | Washed | Firm | Hard | Blue
fresh
Think: Young. Tart. Tangy. Lemony. Smooth. Moist. Creamy. No rind. Find: Fresh goat cheese (“Chevre), Mozzarella
bloomy
Refers to the snowy, fluffy, “blooming” rind. Think: White. Buttery. Decadent. Pillowy. Fluffy. Rich. Mild to Mushroomy. Edible rind. Find: Brie, Camembert, Triple-Crèmes (Cremeux de Bourgogne, St. Andre)
semi-soft
Think: Pliable. Earthy. Wet straw. Hay. Leaves. Melting. Find: Fontina, Garrotxa, Morbier, Tomme de Savoie
washed
These are washed during aging, in brine (salt water), beer, wine or spirits. Think: Pungent. Stinky. Fruity. Meaty. Intense. Aromatic. Vibrant pink to orange edible rind. Find: Epoisses, Livarot, Pont l’Eveque, Taleggio
firm
Think: Dense but supple. Grassy. Eggy. Fruited. Sharp. Thick, natural rind not typically eaten. Find: Cheddar, Gruyère, Manchego, Ossau Iraty
hard
Think: The super-aged big guns. Dry. Crunchy. Caramelly. Butterscotchy. Grainy. Find: Aged Gouda, Dry Jack, Parmigiano-Reggiano
blue
Think: Mold! Veins. Craters. Big. Sharp-edged. Punchy. Complex. Find: Gorgonzola, Roquefort, Stilton
cheese course
After dinner cheeses would typically start with a fresh cheese (e.g., chevre) or bloomy rind (e.g., camembert); then a semi-soft or medium cheese (e.g., Morbier or Cheddar); then a harder cheese (e.g., an aged Gouda); finally a blue (e.g., Roquefort).
Amanteigado
term used for the style of buttery soft, raw sheep milk cheese typical of southern Spain and Portugal, which is coagulated using the cardoon thistle plant. These cheeses are often pudding-like, aged for 30-45 days, with an acidic, vegetal flavor.
Bloomy rind
A sub-category of soft-ripened cheese, with white, moldy, “blooming” rinds thanks to the addition of penicillium candidum. Aromas of wet straw and mushroom complement buttery, melting paste. When ripe, these feel like the webbing between your fingers.
cheddar
Technically, any cheese made by method of “cheddaring,” wherein curds are cut into small bits, cooked, and stacked into blocks. Generally, a cheese with firm, paste and noticeable acidity (sharpness). The best English farmhouse cheddars are produced in Somerset, cloth-bound, and made of raw cow milk, though there is no protection on the name, and “cheddar” can be made anywhere.
cooked
The process of heating and then holding (all the while stirring) a mixture of cheese curds and whey to a specific temperature to expel whey. Cooked curd cheeses are typically aged, often for upwards of one year, and offer a firmer paste, toast and brown butter aromas, and sweet, sharp, nutty flavors. Classics include Swiss Gruyère and Parmigiano-Reggiano. In our guide, these fall into the Firm and Hard types of cheese.
double cream
A cream-enriched cheese (usually soft and bloomy rinded) with at least 60% butterfat. Luscious, mild and sweet in flavor.
Homogenization
The process of emulsifying the fat in milk to create a uniform texture and prevent separation of the cream. Milk is forced through a very fine membrane, pulverizing the fat into tiny bits that remain suspended. This is why the cream no longer “rises to the top” of your milk.
pressed cheese
Any cheese that is pressed after coagulation, cutting, and cooking (if applicable), draining of whey, and shaping of curds. Semisoft, firm, and hard cheeses are all pressed to achieve a smooth, uniform paste, while most bloomy and blue cheeses are not pressed at all, hence their lighter, moister texture.
rennet
An enzyme used to coagulate milk. Technically rennet refers to an enzyme derived from the stomach lining of an unweaned calf, sheep, or goat There are also “vegetarian” rennets of microbial origin (derived from mold or yeast), and vegetable rennet derived from the cardoon plant.
triple creme
A cream-enriched cheese with a minimum fat content of 75%. Nearly all triple crèmes are made in the bloomy rind style.
gruyere
Cheese Facts :
Region : Fribourg
Country : Switzerland
Cheese Type : Hard: Dry & Caramelly
Milk Type : Raw Cow
Wine Pairing : Full dry whites; full reds
Wheel Weight : 80 lbs.
Rennet : Animal
Age : 12 months
Description :
Every 3-4 years we discover the next greatest Gruyere. The requirements: raw pasture-fed cows’ milk from designated regions in the west of Switzerland, cooked and pressed into 80 pound behemoths. Beneath the brown, pebbly crust we seek a firm but yielding paste redolent of toasted hazelnuts, savory beef-bouillony whiffs and a lingering bitter cocoa finish. The cheese can be sold as young as 5 months; ours is never less than 12 and though our selected cooperatives remain secret, the consistently extraordinary flavor isn’t. For drinking: something dry and nutty: Sherry, Champagne, oaked Chardonnay.
camembert
Cheese Facts :
Country : France
Cheese Type : Bloomy: Buttery & Rich
Milk Type : Pasteurized Cow
Wine Pairing : Bold Reds
Wheel Weight : 250 grams
Rennet : Animal
Age : 3-5 weeks
Description :
We’re always searching for the next great camembert, and we think this is it. Oozing and mushroomy, gooey and earthy, creamy and pungent, this frenchie will keep you coming back for more.
asiago
Cheese Facts :
Region : Veneto
Country : Italy
Cheese Type : Semi-soft: Pliable & Melting
Milk Type : Pasteurized Cow
Wine Pairing : Full dry whites; full reds
Wheel Weight : 30 lbs
Rennet : Animal
Age : 3-5 weeks
Description :
Asiago is a D.O.P (protected designation of origin) cheese produced from the pastureland in the Po River Valley to the Alpine meadows on the Asiago plateau and in the province of Trent in northeastern Italy, area covered within the regions of Veneto and Trentino Alto Adige. Asiago D.O.P. is produced in two distinct ways that correspond to aging time, offering two unique cheeses. Aged Asiago (“vecchio”) is reminiscent of the fragrance of yeast and dried fruit. To the touch, it is fairly solid; slightly elastic if relatively young, and Harder when fully matured. The darker shades of straw yellow typical of this variety can sometimes reach the intensity of amber. The sweet taste can acquire a somewhat more savoury flavour and ranges to slightly piquant. Made of raw cows’ milk. Try with a full red, or an amber ale.
Holy Goat ‘La Luna’
This multi-award winning cheese is recognised as one of Australia’s best. It is hand-made by Carla Meurs and Ann-Marie Monda with 100% organic milk from their own herd of dairy goats. The fresh, clean, citrus flavours of the goat’s milk shine through and there is a subtle nutty note from the wrinkly white rind. The texture is smooth and velvety.
Region: Sutton Grange, Victoria
Milk: Pasteurised Goat (organic)
Size: approx 110g each
