a delightful trip to cheese world

8/4/2019 A Delightful Trip to Cheese World

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A DELIGHTFUL TRIP TO

CHEESE WORLD


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ORIGIN OF ONE OF THE

WORLD TRESURE

IT IS IMPOSSIBLE TO SAY WHERE ANDWHEN CHEESE WAS FIRST PRODUCED,BUT THE FARMERS IN MESOPOTAMIA,

WHO FIRST DOMESTICATED SHEEP ANDGOATS ABOUT 10,000 YEARS AGO, WILDCATTLE 2000 YEARS LATER, CERTAINLY

MADE CHEESE FROM MILK, ORENJOYED CHEESE WHICH WAS

ACCIDENTALLY PRECIPITATED.


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HOW CHEESE IS MADE

A DIARY PRODUCT MADE FROM COAGULATED

MILK, CREAM, SKIMMED MILK, OR A

MIXTURE OF ANY THESE, DRAINED IN A

MOULD { OR FORMA IN LATIN, HENCE ITSFRENCH NAME FROMAGE}. A DISTINCTATION

IS MADE SOFT FRESH CHEESES { INCLUDING

CREAM & CURD CHEESE}, FERMENTED

CHEESE {WHICH ARE MORE NUMEROUS AND

VARIED} & PROCESSED CHEESE.


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CLASSIFICATION

CHEESE CAN BE CATEGORIZE UNDER

FOLLOWING HEADS:

FLAVOURTEXTURE

FORMATION OF RIND

BUT CHEESE KNOWN TO THE COMMONWORLD IS ACCORDING TOTEXTURE.


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THE BROAD HEAD {TEXTURE} CAN BE

AGAIN SUB CATEGORISED FURTHER

FRESH CHEESE: UNRIPENED CURD EATEN SHORTLYAFTER IT IS MADE.

SOFT CHEESE: BRIEFLY RIPEND, EASY TO SPREAD, &CONTAINING A HIGH PERCENTAGE OF FAT &

MOISTURE. SEMI HARD CHEESE: MATURED WITH LESS

MOISTURE {MAY CONTAIN HIGH PERCENTAGE OF FAT}EASY TO CUT.

HARD CHEESE: LONG MATURED WITH LOWMOISTURE ONTENT BUT MAY CONTAIN UP TO 50%FAT. A GOOD GRATING CHEESE BUT DIFFICULT TOCUT.

BLUE CHEESE


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EXAMPLE OF FRESH CHEESE

chevre frais = chvre frais =fromage de chvre frais = freshchevre = fresh goatcheese Pronunciation: SHEH-vruh FRAY Notes: Don'tconfuse this mild fresh cheese withaged chvre, which is rarer but farmore flavorful. Fresh chvre islike fromage blanc, only made with

goat's milk. It's sometimesflavored with herbs orspices. Substitutes:fromage blancOR Montrachet


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cottage cheese Notes: This simple,mild cheese was traditionallyproduced in Europe's "cottages" fromthe milk left over from butter

making. It's wonderfully versatile,easy to digest, and a good source ofprotein. It's sold with either large orsmall curds, and with fruit or chivessometimes added. Use it within a

few days after purchasing anddiscard if mold appears. It's bestserved chilled.


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fromageblancPronunciation: froh-MAHZH

BLAHN Notes: This usually hasthe consistency of thick yogurt. It's

expensive and hard to find, but verytasty and relatively low in fat. Itmakes a great topping fordesserts. Substitutes: quark (verysimilar) OR yogurt cheese OR

buttermilk cheese OR blend equalparts cottage cheese and yogurtuntil smooth OR cream cheesewhipped with cream


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quark = quark-curd =topfen Notes: This is used inmany German and Austrian

dishes. Substitutes:fromagefrais (very similar) OR yogurt

cheese (more acidic) OR two

parts ricotta cheese and one

part sour cream OR strainedcottage cheese OR mascarpone


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SOME OF THE SOFT CHEESE

Boursin Pronunciation: boor-SAN Notes: This creamy cheesefrom France is usually flavoredwith herbs, garlic or coarse ground

pepper. It's mild, delicate andsmooth, and goes well with freshbread and dry white wine. Boursinis better than other flavoredspreadable cheeses, like Alouette or

Rondel, but none of these cheesesare well regarded bygourmets. Store Boursin in therefrigerator but bring it to roomtemperature before serving. Eat it

within a few days of purchase


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An American favorite, cream cheeseis white, easy to spread, and mildlytangy. It goes especially well withbagels and nut breads. Cream

cheese comes in low-fat and non-fatversions. Use cream cheese within afew days after purchasing, andthrow it out if mold appears. Forbest results, serve

chilled. Substitutes: Neufchtel(lower in fat and moister thanregular cream cheese) OR equal partsricotta and yogurt OR tofu


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Mizithra cheese(soft) Notes: Don'tconfuse this with aged

Mizithra, which is a hardgrating cheese.Substitutes: cottagecheese


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Neufchatel = Pronunciation:new-shuh-TELL OR NEW-shuh-tell Notes: Neufchtelis very similar in taste and

appearance to cream cheese,but it contains less fat andmore moisture. Use it withina few days after purchasing,and throw it out if mold

appears. For best results,servechilled. Substitutes: creamcheese (typically higher in fat)OR Boursin


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Vache Qui Rit = LaVache Qui Rit =LaughingCow Pronunciation: V

AHSH-kee-reeNotes: This Frenchcheese comes in wedges or

squares.


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BLUE CHEESE

Danish blue =Danablu Notes: Danishblue is rich and creamy,

but it's considered inferiorto Roquefort, Gorgonzola,

or Stilton. Substitutes:Another blue cheese


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Gorgonzola Pronunciation: gore-gun-ZOH-luh Includes: the typical agedGorgonzola and a new, milder variety called

sweet Gorgonzola Substitutes: Roquefort(has a less fatty texture) OR Stilton (much

firmer) OR Saga Blue cheese Cookingnotes: Use within a few days afterpurchasing. For best flavor, serve at room

temperature. Some Gorgonzola cheeses can

be frozen successfully, others become crumbly

(but still usable in salads). For best results,first cut the cheese into small (1/2 pound)

chunks, and wrap each chunk in an airtight

package.


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MaytagBlue Substitutes: otherblue-veined cheese

Notes: Use within a fewdays after purchasing.

For best flavor, serve at

room

temperature. Substitutes:Roquefort


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picon = picn = picos deEuropaPronunciation: pee-KOHN

Notes:Thisexcellent Spanish cheese

comes wrapped in mapleleaves. It's creamy and

fairlypungent. Substitutes: Roquefort


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Roquefort Pronunciation: ROKE-furt (Americanized) or roke-FOOR (French) Notes: This Frenchcheese is considered to be one of the

finest of the blue

cheeses. Substitutes: Maytag BlueOR Gorgonzola (creamier) OR Stilton(firmer)Cooking notes: SomeRoquefort cheeses can be frozen

successfully, others become crumbly

(but still usable in salads). For bestresults, first cut the cheese into small

(1/2 pound) chunks, and wrap each

chunk in an airtight package.


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BASIC RULES & FACTS OF

CHEESE & PAIRING

AS A GENERAL RULE, LIGHT RED WINES ARE MOSTLY

SERVED WITH SOFT CHEESESTHAT HAVE DOWNY

RINDS & WITH GOAT CHEESE & PRESSED CHEESE.

MORE ROBUST WINES ARE BEST WITH SOFT CHEESES

THAT HAVE WASHED RINDS & WITH VEINED

CHEESES.

GOATS MILK CHEESE CAN ALSO BE SERVED WITH

DRY FRUITY WHITE WINES.


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COOKED & PROCESSED CHEESE GOES WELL WITH

ROSE WINE.

BLUE CHEESES LIKE ROQUEFORT GOES WELL WITH

SMOOTH WHITE WINE.

FINALLY, TO GET BEST OUT OF A

CHEESE & WINE MARRYING, IT IS WISE

TO HAVE A CHOICE OF BREAD OR

BISCUITS ALONG WITH IT.

a delightful trip to cheese world

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