Reference - Wine & Cheese
Chapter 9
cheese has a wonderful complexity of flavors- at first fruity, later becomes more earthy and nutty. To make Gruyere, raw milk is heated to 93 degrees F and liquid rennet is added for curdling. The resulting curd is cut into small pieces, which release whey while being stirred. Curd is cooked at 110 degrees F and raised quickly to 130 degrees F. The pieces become shriveled which is the cue to place the curd in molds for pressing. The cheese is salted in brine for 8 days and ripened for two months at room temperature or a quick method: 10 days at 50 degrees F. Curing lasts from 3 to 10 months (the longer the curing period the better the cheese).
Parmesan (Parmigiano): Country of Origin: Italy Milk: Cows Milk Named after an area in Italy (Parma). Parmesan is one of the worlds most popular and widely enjoyed cheeses. Milk used for Parmesan is heated and curdled in copper containers but not before most of the milks cream has been separated and removed. Curd is cut and then heated to 125 degrees F, all the while stirring the curd to encourage whey runoff. The curd is further cooked at temperatures of up to 131 degrees F, and the pressed in cheesecloth-lined moulds. After two days, the cheeses are removed and salted in brine for a month, then allowed to mature for up to two years in very humid conditions.
Romano:
Country of Origin: Italy Milk: Cows Milk
Romano is one of the oldest Italian cheeses. It is made by a special method, known as rummaging curd or draining the curd quickly after molding, and then piercing the surfaces slightly before salt is applied. In Europe, Romano is known by its original name Pecorino- Romano. The cheese has a fat content of 27 percent and water content of 32 percent.
Smoked Gouda:
Country of Origin: Holland Milk: Cows Milk
Smoked slowly in ancient, brick ovens over smoldering hickory chip embers, this sausage shaped cheese is perfect for impromptu picnics, party platters, or midnight snacks. Sensational with beer, this hard cheese as an edible, brown rind and a creamy, yellow interior.
Raclette:
Country of Origin: France Milk: Cows Milk
Raclette is a cows milk cheese that has a light-brown rind and a firm texture. It has a round or square shape with a smooth, pink to deep orange, slightly sticky, natural rind. Although the cheese has a pleasant enough flavor, it is not special until it is heated in front of a fire or under a hot grill. Then the full nutty, sweet and slightly fruity aroma intensifies and the elasticity of the melting cheese makes is truly magnificent. It is used in a dish called raclette, the name derived from the French verb racler (to scrape). Also known as Valais Raclette, the generic class is Walliser. It is a hard cheese with a subtle flavor, good aftertaste and firm texture. Raclette is pale yellow inside. Raclette is famous for a Swiss dish, made by melting this slices over broiled potatoes.
Swiss:
Country of Origin: USA Milk: Cows Milk
Swiss has firmer texture than baby Swiss, and is known for being shiny, pale yellow with large holes. Flavor is mild, sweet, and nut-like. It is an American imitation of the Swiss Emmental. The process is specifically designed so that no rind forms on the cheese (maturing takes place in a vacuum-packed plastic wrapping) for the mass-production purposes. The taste of the cheese is very mild. It can be eaten with apples, pears, grapes, and thinly-sliced prosciutto
Aircare FACTS Initial Service Training 65
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