Reference - Wine & Cheese
Chapter 9
added. At about four weeks the cheeses are pierced with thick needles to encourage the spread of mould. Gorgonzola ripens in three to six months. The cheese is usually wrapped in foil to keep it moist. Its color ranges from white to straw-yellow with an unmistakable marbled green or bluish-green mould. The taste ranges from mild to sharp, depending on age. Gorgonzola is also excellent in salads and dips.
Limburger:
Country of Origin: Belgium Milk: Cows Milk Limburger is creamery, washed-rind cheese. The smooth, sticky, washed-rind is reddish-brown with corrugated ridges. The yellow interior hints at sweetness but the taste is spicy and aromatic, almost meaty. Milk is pasteurized at a temperature of 161 degrees F, the cooled to 86 degrees F. The milk is then inoculated with cultures, and then rennet is added for curdling. Curd is cut up, and then heated to 95 degrees F. The cheese is formed in rectangular moulds, and then it is salted and left to ripen in high-humidity conditions for two weeks. The temperature is lowered to 50 degrees F and the cheese matures for several months. Limburger has a legendary aroma, which is due to enzymes, breaking down proteins on the surface of the cheese. The cheese ripens in 6 to 12 weeks and has a fat content that fluctuates between 20 and 50 percent.
Feta:
Country of Origin: Greece Milk: Cows, Ewe, and Goats Milk Feta is one of the most famous cheeses in Greece. It is made various sizes, often as a loaf- shape. Feta is solid, but crumbly with some fissures. Pure white, it has a milky fresh acidity. Feta was originally made with either ewes milk or a mixture of ewes and goats milk but today most feta is made with pasteurized milk and tastes of little besides salt. Some people are put off by the strong salt content but the salt is intended only as a preservative and is not supposed to overpower the taste of the cheese. Feta can be soaked in fresh, cold water or milk for a few minutes or longer, if necessary, to make it less salty.
Mozzarella:
Country of Origin: Italy Milk: Cows Milk The plastic, spun-curd buffalo milk cheese Mozzarella, originated from southern Italy. Pasteurized milk is curdled at 90 degrees F and the curd is cut. Extra time in the vat is allowed so that the curd can sink to the bottom so that the lactic acids can soften the curd to make it easier to knead. The curd is treated with extremely hot water (200 degrees F) and is kneaded into a shiny lump. Bits of the mass are taken off, cooled, salted, and are soon ready to be marketed.
Munster:
Country of Origin: France Milk: Cows Milk Munster is a creamery, washed-rind cheese made from cows milk. It has a round shape with sticky, orange, washed skin. The cheese is very smooth, fairly soft and has a mildly piquant flavor that can become pungent with regular washings. Munster is dark yellow with a strong flavor. It should be served with dark bread and beer. Munster is made with pasteurized milk, which is cooled to 90 degrees F, inoculated with starter cultures and curdled with rennet. Cut curd is heated in whey for 30 minutes, stirred often to accelerate whey run off. Curd is lightly salted, molded and drained for half a day and soon thereafter is sent to market. French Munster is one of the few cheeses which ripen from the inside out. French Munster has nothing in common with Domestic Munster, which is a white, mild cheese. In the USA, this cheese is known as Muenster.
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