Food and Beverage – Lesson 15

Lesson—15

 

Cheese

 

Cheese: cheese is made out of milk.  One gallon of milk to make one point of cheese.  Cheese is of many varieties and most countries manufacture their own special kind of cheese.

Types of cheese:  there are mainly four kind of cheese with numerous varieties of each—

¨       Hard

¨       Semi hard

¨       Softer cream

¨       Blue vein

Hard cheese:

Brand name

Producing countries

Cheddar

England

Lancashire

England

White stilton

England

Derby

England

Emmental

Switzerland

Caerphilly

England

Gruyere

Switzerland

Edam

Holland

Gouda

Holland

Parmesan

Italy

Semi hard cheese

Brand name

Producing countries

St. paulin

France

Belpaese

Italy

Soft cheese:

Brand name

Producing countries

Camembert

France

Pommes demi’ sel

France

Brie

France

Blue vein:

Brand name

Producing countries

Stilton

England

Cheshire

England

Roquefort

France

Gorgan Zola

Italy

Danish Blue

Denmark.

 

 

 

Quality:

  1. The skin or rind of the cheese should not have spot, as this is the sign of damp storage.
  2. The cheese when cut should not give any over strong smell or any indication of ammonia.
  3. Hard, semi hard and blue vein cheese when cut should appear dry
  4. Soft cheese when cut should not appear running but should have a delicate soft consistency.

 

Production:

Cheese is produced almost by every country of the world and is usually made from cow’s milk.  But some cheese also made form goat milk for e.g. Parmesan and some cheese are also made from ewe’s milk e.g. Roquefort.  Rennet is a substance, which causes the milk to curdle.  A typical cheese making process is as follows.

  1. Milk is lasted for acidity and the make sour by the use of some darts.
  2. Rennet is added to curdle the milk.
  3. The curd is then stirred, warmed and allowed to settle.
  4. The whey or the liquid is swing off
  5. Solid substances are now ground salted & put into mould.  It had cheese is being made more pressure applied in order to squeeze more whey.
  6. The curd is now put into a special mould & is allowed form a skin.
  7. When it set the cheese is removed form the mould and it is then kept in a special store in order to allow maturing and developing its typical flavor.

 

Use of cheese in cookery:

 

Cheese has many uses in cookery.  A few examples are:

  1. Soup: grated Parmesan cheese is used as garnish in many soups for e.g. Minestrone soup, cheese is also added to form a crust on top of French onion soup.
  2. Farinaceous dishes: grated hard cheese is mixed and sauced with most of the farinaceous dishes as garnish for e.g. Spaghetti bolognaise, Rizzoto milanasis (fried rice in Italian style decorated on chicken lever and grated cheese).
  3. Fish dish—fish Florentine, fish mornay
  4. Egg dish—egg Florentine, cheese omelet.
  5. Vegetables—vegetables all gratin.
  6. Savoury—cheese soufflé, quick horraine.

 

 

Service of cheese:

Cheese should be served form cheese board with a separate cheese knife for each variety.  The service personnel should know the names types of flavors of different varieties of cheese.

 

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