intro to cheese august 15
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Cheese Tasting
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On a sheet of paper, answer the following questions:
What types of cheeses have you eaten before?
What kind is your favorite? List 5 dishes that cheese plays an important roll.
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Student will be able to: Identify terms related to cheese production
and tasting.Describe characteristics of several different
cheeses.List the origin and characteristics of
cheeses.
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Cheese Definition: Concentrated dairy food fresh or matured obtained by draining whey after coagulation of casein.
Classification:Amount of Moisture: Soft, semi-hard or
hardLength of Ripening: unripened, mold
ripened, or bacteria ripened
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Ripening Definition: changes in physical and chemical properties; affecting flavor, texture and cooking quality.
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Go to stores that specialize (larger variety, freshest cheese, knowledgeable staff)
Look for DatesFreshnessTightly sealed and undamaged package
Ask for tastes
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Unopened store in fridge (34°F-38°F) Opened, wrap tightly to prevent air
exposure Fresh cheese (cottage/cream cheeses)
tightly sealed, cold and used with 2 weeks
Semisoft, firm and hard cheeses stay fresh for 4-8 weeks
Shredded lose moisture, use within a few days
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ColbyApples, pears, tomatoes Mild Cheddarapple cider, apples, grapes Monterey Jackfruit, salsa Mozzarellatomatoes, cured meats Swissgrapes, pears, pumpernickel bread Asiagograpes, figs, espresso Fetaolives, vegetables, seafood, chicken Bluecrusty bread, apple, cappuccino Parmesangrapes, figs, walnuts, bread sticks
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Best at room temp (take out of the fridge 30 min. before serving)
Limit the number to 5 at one time Start with less intense/soft cheeses Chew slowly and savor the flavors Cleanse your palate (bread, room
temperature water, fruit, nuts)
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1.1. Skim through the descriptive Skim through the descriptive terms listed.terms listed.
2.2. Choose one or two favorite Choose one or two favorite termsterms
3.3. Choose one or two least Choose one or two least favorable terms.favorable terms.
4.4. Be prepared to share your Be prepared to share your responses!responses!
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As you try each sample, savor the flavors and record your observations!
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ColbyFirm/RipenedUSMild GorgonzolaBlue-viened/mold
ripenedItalyPiquant/spicy HavartiSoft/
RipenedDenmarkbuttery FetaSoft/UnripenedGreecesalty BrickSoft/RipenedUSmild/sweet Monterey
JackFirm/UnripenedUSMild BlueBlue-veined/mold
ripenedFrancePiquant/spicy
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GoudaFirm/ripenedHollandmild/nutlike RicottaSoft/unripenedItalybland/
semisweet AsiagoFirm/RipenedItalypiquant/sharp NeufchatelSoft/UnripenedFrance—mild EdamFirm/RipenedHollandmild/salty RomanoFirm/RipenedItalysharp/
piquant CamembertSoft/RipenedFrancemild/
pungent MozzarellaFirm/UnripenedItalymild/
delicate MuensterSoft/RipenedGermanymild
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ProvoloneFirm/RipenedItalyBland to sharp
ParmesanFirm/RipenedItalySharp/piquant
GruyereFirm/RipenedSwitzerlandmild/sweet
BrieSoft/RipenedFrancemild to pungent
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You are being sent to the grocery store to pick-up cheese for sandwiches, write a one-minute summary on which you will select and why.
Be prepared to share!