Cheese Library Revised

8/4/2019 Cheese Library Revised

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Cheese LibraryCheese LibraryCheeseCheese

� According to legend, cheese was first

made in the Middle East when a man

travelled across the desert with his

saddlebag full of milk for the journey.After some time he stopped for a drink

and found that the milk had soured.

� It had become solid lumps watery

liquid, or curdscurds and whey.whey.

� The curdscurds are the solid part of milk,

and consist of protein, fat, water and a

small amount of sugar and milk .

� The wheywhey is the liquid that separates

from the solid. It contains sugar.



The Basic of Making CheeseThe Basic of Making Cheese

� The process of cheese making isan ancient craft that dates back thousand of years. By today¶sstandards of industrial technology,the process of cheese making is

still a complicated one whichcombines both µArt¶ and µScience¶together.

� The subject of chesses has beenextensively investigated by manyresearch groups in many countries,and in depth information has beenreported.

� In brief the constituents of milk can be described as follows.



Milk Milk ( protein, fat, lactose and minerals)

Natural souring Coagulant

Sof t Curd

Firm Curd

R emoval of whey

Salting

Moulding and pressed curd

Fresh Hard - Pressed curd

Bandaging

R ipening Maturation



Brie 60% fdmBrie 60% fdm

First, not all Brie is alike.Most of the Brie available inthe U.S. is double crème / 60%fat in the dry matter (f.d.m.).Traditional Brie is singlecrème / 50% fdm.

Double crème Brie is richerflavor, but most is stabilizedfor a longer shelf life, thusless flavorful. A ripe Brieshould by creamy (not runny),with a salty, mushroom flavorand aroma. If it smellsslightly of ammonia, open andlet it breath, if strong, it'soverripe. Serve in sandwiches,in pastas, on steak, or in acheese course. Serve with afull bodied red wine.



CamembertCamembert -- 8 oz8 oz

Most Camembert found is the

US can be bland. Ours is

full flavor. The aroma is

mushroomy. The rind may have

streaks of red when fullyripe.

Enjoy with a glass of Pinot

Noir or Gamay, or French

hard cider.

Camembert can be eaten with

any meal or snack-good insandwiches, on hamburger, on

vegetables or as a dessert.

Great with apple pie.



CambozolaCambozola

This lovely cheese is fromBavaria, near the BavarianAlps.

It is a soft creamyblue/brie hybrid made frommilk with added cream.

Serve it on sandwiches,salads or on a cheese boardwith crackers.

It is perfect with German-style white wines, light

reds or great foamy Germanbeers.



Cypress Grove Humboldt FogCypress Grove Humboldt Fog

Winner of several American

Cheese Society awards, this

beauty hales from the coast

of northern California.

Great for cheese boards, butalso a delicious addition to

a salad.

White colour inside with a

tend of yellow through

outside and green stripes in

the middle. Cypresse cheese is made of

goat milk



Bleu d'AuvergneBleu d'Auvergne

An appellation d'originecheese from the Auvergne insouth central France.

Mostly available as apasteurized cheese, but can

be made of raw milk as well. If you serve on a cheese

plate, enjoy with full bodiedred wines or a sweet whitewine.

Great in salads, vegetables,or on burgers or steak. Servewith sweet fruit, nuts and adessert wine after dinner.

Can be used as well as saucesand dressing on dishes



Cashel BlueCashel Blue

This is a British and Irish madecheeses and they are exported bythe exporter/retailer-Neal's YardDairy.

They personally hand select thebest cheeses for export.

The Grubb family hand-makes thislovely blue cheese in Tipperary.With a texture and flavor similarto sweet Gorgonzola, it can oozeat room temperature.

Best on a crusty bread with goodIrish (beer)ale or stout(beer),or a good red wine.

This cheese is 50% fat in drymatter and 50%moisture incontent.

Is a blue cheese and has a strongflavor similar to sweetGorgonzola



GorgonzolaGorgonzola -- mountain mountain

Made in the Lombardy region

of northern Italy. In

addition to being a

Stracchino, one of the 'king

of blue cheeses", it is aD.O.C. cheese-certified by

denomination, similar to

A.O.C. in France.

Serve on salads, in

sandwiches, in pasta or

polenta, or as dessert withpears, nuts.

Pair with full bodied red

wine.



Great Hill BlueGreat Hill Blue

An American Cheese Society

award winner.

A medium flavored blue that can

be used in any blue recipe.

Serve in salads, or as dessert

cheese with a mellow port.

Can be served as dessert to

pair with sweet wines, red or

whites.



Greek FetaGreek Feta

Feature this in your

favorite salad , vegetable

or pasta dish.

The oldest of Greek cheeses

can vary in quality. This one is rich and creamy.

Mix with spices and wrap in

filo or puffy pastry for a

delicious appetizer.



Montbriac Rochebaron Montbriac Rochebaron

From the Auvergne region,

this is a delicious

alternative to the richtriple crème blues.

This deceivingly rich,single crème, is good with

any course and should be

enjoyed with a fruity red or

dry white wine.



Roquef ortRoquef ort-- Papillon Papillon

An appellation d'originegreen-blue veined cheesefrom the Rouergue region,south central France.

One of the oldest and best

known cheeses. Served in a vast variety ofways, sharp and salty, itlends robust flavor fromfirst course to desserts.Serve with a full bodied redwine in main courses, to asweet wine for dessert-suchas Sauterne.



Shropshire BlueShropshire Blue

This fine blue cheese is made

by the same dairy as Stilton,

Colston Bassett Dairy and

exported by Neals Yard Dairy,

the source for the very finest

English, Irish and Welshcheeses.

The Shropshire has a very nutty

complex flavor than Stilton.

Like Stilton, Shropshire is

delicious in many dishes

including salads, melted on

baked potato. A perfect dessert

with apples, nuts and a good

port, a dark sweet beer, or a

full bodied red wine.



StiltonStilton-- Colston Bassett Colston Bassett

Colston Bassett is one ofthe top quality Stilton, amust for blue aficionados.

Made in Nottinghamshire, ineast-central England,Stilton is made by a handful

of creameries in threedistricts and said to be"invented" for the Bell Innin Stilton in the 18thcentury.

The British "king of bluecheeses" is delicious in

many dishes includingsalads, melted on bakedpotato.

A perfect dessert withapples, nuts and a goodport, a dark sweet beer, ora full bodied red wine.



Sea Stars Monet Sea Stars Monet -- 7 oz.7 oz.

Made on the coast ofNorthern California,

south of SanFrancisco.

They should beconsumed within 2-4weeks, but best in

first week.

Serve on crusty bread

or crackers or insections on a salad.

Enjoy with a fruityred or white wine.



Ek te Gjetost Ek te Gjetost -- 1 lb 1 lb

Traditionally eaten as a

breakfast cheese.

Great snack or dessert

cheese.

For a sweet omelet, add

chunks and a fruit

preserve.



GarrotxaGarrotxa

Made in the north-central

coast province of Catalonia,

near Barcelona.

Serve with a good crusty

bread, olives, cured ham orsalami and a good red wine.



R edwood Hill Farm Calif orniaR edwood Hill Farm Calif ornia

Crottin Crottin -- 3 oz 3 oz This lovely goat farm and dairy is

in the middle of the wine

country in Sonoma, CA.

They make several types of

delicious goat cheeses and

yogurt.

They also show their 5 breeds of

goats at the state and county

fairs. Their cheeses have

garnered many awards at the

American Cheese Society and

other cheese competitions.The California Crottin won first

place for Farmhouse goat¶s milk

cheeses at the 2000 American

Cheese Society judging.



Ste. MaureSte. Maure -- 10 oz.10 oz.

Made in the Poitou or Berry

region, the cheese may vary

from firm, bone white paste

to creamy, depending on age.Serve on a warm baguette,

with any good red wine.

May be sliced in small

rounds for salads.

Can be offered with redwines from light bodied to

full bodied.



Did you know?Did you know?

�� Cheese is made mostly with milk .Cheese is made mostly with milk .

�� Almost every country mak es cheese.Almost every country mak es cheese.

�� If a cheese is hard it means it¶s aged.If a cheese is hard it means it¶s aged.

�� Cows tak e about 60 hours to turn grass into milk .Cows tak e about 60 hours to turn grass into milk .

�� 10 litres of milk are needed to mak e 1 kg of cheese a10 litres of milk are needed to mak e 1 kg of cheese ayear.year.

Did you know?Did you know?



Questions?Questions?



NotesNotes



Thank youThank you

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Cheese Library Revised