View
220
Download
3
Category
Tags:
Preview:
Citation preview
CHEESE
Styles and Manufacture
Manufacture
• MAKING CHEESE
• Stage 1: produce curds from milk, use bacterial starter to adjust pH & rennet to allow casein to clump.
• Stage 2: concentrate the curds through cutting, cooking, pressing, milling, salting, etc.
More
• Stage 3: ripen through controlled spoilage, chemical breakdown of milk components, each cheese being a product of different byproducts.
CHEESE CLASSIFICATIONS
• fresh: uncooked & unripened, may or may not have had whey drained, molded or scooped.
• -farmers, cottage, mascarpone
• soft-ripened/bloomy rind: semisoft, surface is sprayed, ripen from rind inwards.
• -brie, camembert, triple-cremes
More Cheese
• washed rind: usually orange hued, rubbed/washed with brine, wine, beer or brandy to promote exterior mold, mold is vital to unique and often strong flavors.
• -epoisses, livarot, taleggio, trappist styles
More cheese
• natural rind: self-formed rinds, no washing or mold applied, dense and long aging process.
• -stilton, lancashire, cantal, mimolette
• blue-veined: marbled with bluish-green mold, visible internal mold cultures.
• -maytag blue, stilton, roquefort, gorgonzola
More cheese
• uncooked, pressed: made from unheated/cooked curds that is pressed to remove all whey, firm texture.
• -english cheddar, morbier, manchego
• cooked, pressed: curds are heated and then pressed.
• -gouda, cheshire, cantal, gruyere, parmigiano-reggiano, emmental
Recommended