Thursday, October 05, 2006
Cheese
I have a weakness. Not just chocolate, or cake, or cookies (all stuff that starts with "c" for some reason)...but cheese.
Delicious, yummy cheese.
Looking at the menu at a restaurant, so many dishes to choose from. Delicious pastas, sandwiches, appetizers...but which ones have the cheese?
Everytime I make a Subway visit, no doubt about it, it has to come with cheese. Sometimes, when I'm feeling a little naughty, I ask for extra. It's been a year since I've done this, but not much beats a footlong meatball sub, with double cheese. A layer on the bottom, meatballs on top, then an another layer of that super yummy fromage, perfectly melted so the meat is enveloped with pure cheese goodness. (One time I also added bacon, but that's another story).
I have a weakness, yessir, and it's not just dessert. It's the cheese.
# posted by SBP : 4:49 PM
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A cheese primer:
Acidulous: A clean, pleasant taste describing the slight tanginess of a curd or fresh cheese.
Aging: All the steps that go in ripening a cheese. Temperature, humidity and storage time all play a role.
Ammoniacal: An unpleasant odour emitted by a cheese that's past its prime, particularly by soft cheeses.
Bloomy: A white, velvety ring usually found on soft cheeses. It's produced by spraying the cheese surface with penicillium.
Blue-veined: Cheese that's been treated with penicillium and perforated with needles which allows air to enter the body and promotes the growth of blue mould. Canadian Ermite and Bénédictin are blue-veined.
Coagulation: What happens when milk solidifies and curds form.
Cooked: A step in the making of hard cheese, during which the curd is heated to reduce the amount of moisture.
Curd: The solids formed during coagulation, in the early stages of cheesemaking. Curds are subsequently pressed and aged or enjoyed as is.
Draining: The process by which whey is drained from the milk solids, just before pressing.
"Eyes" or Openings: Holes and other openings in the cheese produced by pockets of gas which is released by bacterial action. Canadian Swiss cheese is a good example.
Fermentation: The process that occurs during the ripening process and that affects the final character of the cheese.
Lactose: The sugar that naturally occurs in milk. Since ripening removes most of the lactose, fresh cheeses contain higher amounts, while firm and hard cheeses have just traces.
Marbled: A cheese made with orange and white curds pressed together.
Moisture: The amount of liquid remaining in the cheese. Expressed as a percentage.
M.F.: Milk fat.
Pasta filata: Italian term for cheeses that are mechanically stretched before being pressed into moulds. The resulting cheeses are more elastic. Examples are Fior di Latte, Caciocavallo, Mozzarella and Providence.
Pasteurization: The process by which milk is heated to high temperatures to destroy certain bacteria. Most Canadian cheeses are made with pasteurized milk.
Penicillium: The family of moulds used to produce "bloomy" rinds, characteristic of Brie and Camembert, and blue-veined cheeses such as Ermite and Bénédictin.
Process Cheese: A preparation that contains cheeses (such as Cheddar) and other dairy products.
Rind: The protective external layer of a cheese. Rinds can be naturally or artificially created.
Ripening: The process and methods by which cheese matures and develops distinctive qualities. Length of time, temperature and humidity are determining factors. Ripening can start from the surface (Camembert), the interior (Cheddar), or both.
Unripened: Cheese that is cut, packaged and distributed for sale after draining. Bocconcini is an unripened cheese.
Washed rind: Refers to the process by which the rinds of certain cheeses are washed periodically during ripening, resulting in the coppery or beige colour of Cantonnier, Mamirolle and Oka.
Whey: The liquid that separates from solids when milk coagulates. Whey contains lactose and mineral salts.
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Acidulous: A clean, pleasant taste describing the slight tanginess of a curd or fresh cheese.
Aging: All the steps that go in ripening a cheese. Temperature, humidity and storage time all play a role.
Ammoniacal: An unpleasant odour emitted by a cheese that's past its prime, particularly by soft cheeses.
Bloomy: A white, velvety ring usually found on soft cheeses. It's produced by spraying the cheese surface with penicillium.
Blue-veined: Cheese that's been treated with penicillium and perforated with needles which allows air to enter the body and promotes the growth of blue mould. Canadian Ermite and Bénédictin are blue-veined.
Coagulation: What happens when milk solidifies and curds form.
Cooked: A step in the making of hard cheese, during which the curd is heated to reduce the amount of moisture.
Curd: The solids formed during coagulation, in the early stages of cheesemaking. Curds are subsequently pressed and aged or enjoyed as is.
Draining: The process by which whey is drained from the milk solids, just before pressing.
"Eyes" or Openings: Holes and other openings in the cheese produced by pockets of gas which is released by bacterial action. Canadian Swiss cheese is a good example.
Fermentation: The process that occurs during the ripening process and that affects the final character of the cheese.
Lactose: The sugar that naturally occurs in milk. Since ripening removes most of the lactose, fresh cheeses contain higher amounts, while firm and hard cheeses have just traces.
Marbled: A cheese made with orange and white curds pressed together.
Moisture: The amount of liquid remaining in the cheese. Expressed as a percentage.
M.F.: Milk fat.
Pasta filata: Italian term for cheeses that are mechanically stretched before being pressed into moulds. The resulting cheeses are more elastic. Examples are Fior di Latte, Caciocavallo, Mozzarella and Providence.
Pasteurization: The process by which milk is heated to high temperatures to destroy certain bacteria. Most Canadian cheeses are made with pasteurized milk.
Penicillium: The family of moulds used to produce "bloomy" rinds, characteristic of Brie and Camembert, and blue-veined cheeses such as Ermite and Bénédictin.
Process Cheese: A preparation that contains cheeses (such as Cheddar) and other dairy products.
Rind: The protective external layer of a cheese. Rinds can be naturally or artificially created.
Ripening: The process and methods by which cheese matures and develops distinctive qualities. Length of time, temperature and humidity are determining factors. Ripening can start from the surface (Camembert), the interior (Cheddar), or both.
Unripened: Cheese that is cut, packaged and distributed for sale after draining. Bocconcini is an unripened cheese.
Washed rind: Refers to the process by which the rinds of certain cheeses are washed periodically during ripening, resulting in the coppery or beige colour of Cantonnier, Mamirolle and Oka.
Whey: The liquid that separates from solids when milk coagulates. Whey contains lactose and mineral salts.
# posted by 
: 7:26 PM, October 05, 2006
: 7:26 PM, October 05, 2006Subscribe to Post Comments [Atom]
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