Introduction to Cheese

Questions and Answers

What is the common starting point for all cheese production?

Milk

Which type of milk is not commonly used for cheese production?

Grape juice

What process is a controversial subject in cheese production?

Pasteurisation

According to connoisseurs, what is required to make a truly great cheese?

Un-pasteurised milk Signup and view all the answers

Why do food technologists argue that pasteurisation is desirable?

To control the quality of milk Signup and view all the answers

What is a challenge in monitoring the quality of raw milk?

Milk collection from many different farms Signup and view all the answers

How do farmhouse cheesemakers typically source their milk?

From a single farm Signup and view all the answers

Who is pressuring farmhouse cheesemakers to pasteurise their milk?

Government agencies Signup and view all the answers

What is the goal of several organisations battling for farmhouse cheesemakers?

To safeguard consumer choice and preserve raw milk cheeses Signup and view all the answers

What is the reason a skilled cheese maker can still make superb cheese with pasteurised milk?

Because the cheese maker has control over the quality and can introduce exact starters Signup and view all the answers

What type of cheese is Cheddar?

Cheddar Type Signup and view all the answers

Which of the following cheeses is not a type of Hard cheese?

Wensleydale Signup and view all the answers

Why should cheese not be stored in a warm kitchen for long?

Soft cheese tends to liquefy and harder cheese sweat and become oily Signup and view all the answers

How should blue cheese, particularly those without a thin rind, be wrapped?

In silver or gold foil Signup and view all the answers

What is the recommended way to store cheese for perfection?

In a cool larder or cupboard Signup and view all the answers

Why is it better not to freeze cheese?

It is not a recommended method of storage Signup and view all the answers

What is the primary difference between the rind of cheese made from pasteurized milk and that from unpasteurised milk?

The rind of unpasteurised milk is reddish-brown Signup and view all the answers

When selecting a cheese, what should you look for in terms of its appearance?

A whole cheese in perfect condition Signup and view all the answers

How can cheese be served in a restaurant?

All of the above and more Signup and view all the answers

What type of milk is used to make cream cheese?

Cream Signup and view all the answers

What is the traditional French way of eating cheese during a meal?

After the main course Signup and view all the answers

What is the name of the mould used to develop the bloomy white rind on soft spreadable cheeses?

Penicillium Candidum Signup and view all the answers

Why should cheese be removed from the fridge a few hours before serving?

To allow it to come back to room temperature Signup and view all the answers

What percentage of water do soft and semi-soft cheeses typically contain?

40-50% Signup and view all the answers

What type of cheese is Gruyère?

Gruyère Type Signup and view all the answers

Which type of cheese is often crumbly, springy but still moist?

Semi-hard cheese Signup and view all the answers

What is the purpose of the Label of Origin on cheese?

To indicate the cheese's production method and origin Signup and view all the answers

Why is it essential to know the character of the cheese when buying?

To make an informed purchase decision Signup and view all the answers

What type of cheese should be kept refrigerated and eaten within 2 days?

Uncooked and unripened cheese Signup and view all the answers

What is the name of the culture used to develop the rind of semi-soft cheeses?

Breyibacterium linens Signup and view all the answers

What is the ideal number of cheeses to include on a Cheese Board?

3 or 5 Signup and view all the answers

What type of cheese is Cooleeney or Carrigbyrne Camembert?

Soft Cheese Signup and view all the answers

What is the role of a cheese waiter or waitress?

To know the names and origins of each cheese Signup and view all the answers

What is the recommended accompaniment to serve with cheese?

Fresh crusty homemade white bread or simple cheese biscuits Signup and view all the answers

What is a popular trend in serving cheese in Australia and the United States?

Serving a cheese plate with complimentary nuts, dried fruit, and relishes Signup and view all the answers

What is membrillo often paired with?

Manchego or soft goat's cheese Signup and view all the answers

What is the purpose of a cheese course?

To create a harmonious balance of flavors and textures Signup and view all the answers

What type of nut is often paired with cheese?

All of the above Signup and view all the answers

What is the reason for serving cheese with honey?

Particularly good with blue cheese Signup and view all the answers

What is the purpose of relishes in a cheese course?

To complement the flavors of certain cheeses Signup and view all the answers

Study Notes

Intro to Cheese

All cheese starts with milk, which can come from cows, goats, sheep, buffalo, or camels.
Milk sours and curdles naturally, which may have led to the accidental discovery of cheese.
Most cheese is made from pasteurized milk, but some argue that unpasteurized milk is necessary for truly great cheese.

Pasteurization Debate

Pasteurization kills natural bacteria, which can affect the flavor and character of the cheese.
Connoisseurs argue that unpasteurized milk is necessary for unique flavor and character.
Food technologists argue that pasteurization allows for control over quality and introduction of specific starters.

Labels and Origins

Many cheeses carry a Label of Origin, which indicates the type of milk, fat content, and production methods.
Labels may also indicate if the cheese is made in a farmhouse or factory, and whether it's made from pasteurized or unpasteurized milk.
Examples of Label of Origin cheeses include Parmigiano Reggiano (Italy), Gruyère and Emmental (Switzerland).

Cheese Characteristics

Soft cheese: firm to the touch in the center, soft and creamy towards the edge; may have a white or reddish-brown rind.
Hard or semi-hard cheese: freshly cut, no dry or oily appearance on the cut side; may have a mould on the skin or rind.
VERY SOFT cheese: uncooked and unripened, must be kept refrigerated and consumed within 2 days.

Cheese Classification

Cheese can be divided into 5 groups:
- Soft and semi-soft (ripened)
- Soft (spreadable)
- Semi-soft (firmer, crumbly, springy)
- Semi-hard (sliced easily)
- Hard (pressed, dense, grated when old)

Storing Cheese

Ideal storage: cool larder or cupboard, high humidity, wrapped individually in clean damp tea towel or greaseproof paper.
Avoid storing cheese in a warm kitchen, fridge, or with cling film.
Special wrapping has been developed for storing cheese, such as silver or gold foil for blue cheese.

Cheese Service

Cheese can be served in several ways:
- One single cheese in perfect condition
- A selection of cheese on a plate
- A cheese board or basket with a choice of 3 to 5 cheeses
- A cheese trolley with a large selection of cheese
Cheese presentation: timber board, marble slab, or flat basket covered with fresh vine or fig leaves.

Accompaniments to Cheese

Simple accompaniments: fresh crusty homemade white bread or simple cheese biscuits
Trending accompaniments: nuts, dried fruit, relishes, salads, crackers, or flavored breads.
Examples of accompaniments: fresh walnuts, dried Turkish figs, honey, membrillo, or quince cheese.

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Description

Discover the basics of cheese, from its diverse origins to its accidental discovery. Learn about the different types of milk used in cheese production and more.