Transcript cheese

Garde Manger
Cheese
Cheese Making
• Done by religious & monks
• Mid 1800’s grew out of homes to more
commercial
• Basic kinds
– Fresh
– Rind ripened
– Semi-soft
-Blue cheese
-Pasta filata
-Hard or very hard
Cheese Making
– Cheese – food product made from pressed
curd of milk
– Bacteria changes it
– Natural vs. processed cheese
– Sheep's, goats, & cows milk used
– Process
• Acidification & coagulation of milk
• Salting
• Cutting & draining curds
Cheese Making
– Process
• Shaping
• Ripening
– Artisan cheese & dairy's in US
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1851 first to US in Rome NY
Colby – American cheese
1990 8 billion # cheese produced
Artisan – hand made, no mechanization
Kind of sustainable concept
Cheese Making
– Milk
• Condition of
– Pasteurization, time of day collected, animals, mix of
milks & others.
– Safety
– Acidification of milk
• Soured
• Heated & add acid or organism that promotes
lactic acid
Cheese Making
– Acidification of milk
• This releases the whey
– Curdling
• Form curds
• Rennet – gives cheese desired flavor
– Separating the curds & whey
– Salting
• Controls taste & fermentation
Cheese Making
– Shaping
• Shape & drain
– Ripening
• Aging or curing 30 days to several years
• In leaves, wax, ashes or no rind at all
Cheese Classifications
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Soft
Soft ripened
Rind-ripened
Semi-soft
Blue-veined
Hard
Very hard
Pasta filata
• Care & storage
– Living food – sanitation
– Trim mold
– Room temp Yes or no?
• Making
– Nonreactive materials
– Sanitized