Cheese is more than just an ingrediet to your everyday cooking. It is a wonderful indulgence in spoiling yourself and others whom you share your favourite recipe with.
History of cheese:
A legendary story has it that cheese was 'discovered' by an unknown Arab nomad. He is said to have filled a saddlebag with milk to sustain him on a journey across the desert by horse. After several hours riding he stopped to quench his thirst, only to find that the milk had separated into a pale watery liquid and solid white lumps. Because the saddlebag, which was made from the stomach of a young animal, contained a coagulating enzyme known as rennin, the milk had been effectively separated into curds and whey by the combination of the rennin, the hot sun and the galloping motions of the horse. The nomad, unconcerned with technical details, found the whey drinkable and the curds edible.
It is a nice story but hardly very scientific, it makes sense that once people have realised that they could obtain the milk of cows, goats, sheep and camels they would realise that curdled milk was safe and led to the discovery of cheese.
In any case the discovery of cheese gave rise to an entirely new food type.
There are hundreds of types of cheese, differentiated by milk, geographic origin, texture, processing, ageing and flavours. Cheese is grouped into four categories: hard/semi hard; soft; fresh; and mould ripened. Hard cheese like parmesan is matured for a long time in large wheels, while soft cheese like mascarpone is less aged and formend in smaller rounds. Fresh cheese like cottage is not matured. Brie is a mould ripened cheese, meaning that they have been washed with a culture that promotes mould to form an external rind.
Cheese is one of the most multi-purpose foods available. It adds a twist of flavour and texture to many dishes.
Storing cheese:
Storing cheese:
Keep fresh cheese refigerated in its original container and eat as soon as possible.
Normal plastic wrap doesn't allow cheese to breath. Best to wrap cheese in perforated plastic.
Rewap cheese in was paper or caver with a crumpled paper towel and seal it in a plastic container. Resealable ziplock bags can also work.
Avoid storing cheese uncovered near strong smelling foods like garlic or onions as this can tainted their aromas.
When serving cheese on a platter remove from the fridge atleast 2hours before serving. This allows their wonderful flavours to develope.
Round cheese like brie and cambert should be sliced into wedges.
Cheese that is bought in blocks should be cut lengthwise.
On a cheese platter, serve at least one good cheese in a generous portion, like an entire round of camembert.
Several methods can be used to create smoked cheese. Cheese makers can choose either between hot smoking, cold smoking or applying a flavour to give a smokey taste.
Smoked cheese is normally a tawny brown colouring. The best known smoked cheese is Scamorza (Italian), however cheedar, gouda, stilton and mozerrella can also be smoked.
Did you know...
They whey from making parmesan cheese is used to feed pigs in the Parma Region and this is one of the reasons for the prized parma ham to have that unique sweet flavour?
In previous centuries cheese was matured in caves because of its constant tempreature and good huimidity. England's Cheddar Gorge is a well known tourist attraction because it's caves where associated with cheese.
Every year in Gloucester England, many people attempted to beat a 3.5kg wheel of double Gloucester Cheese to the bottom of a steep slope.
In the French and Swiss Mountain Regions the cheese taste different depending on the season. Cheese from animals that has fed on the fresh spring grass is said to be much perferable than that which is produced later in the year.
Brie Cheese is traditionally served in wedges cut off the round so that everyone gets an equal share of the yummy rind. This is known as "pointing the brie" and is considered a "social gaffe in some circles"...
"Cheese - milk's leap toward immortality" - Clifton Fadiman
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