That's So Cheesy!
1. What is cheese?
Cheese is a fresh or ripened product made from coagulated milk.
2. Cheese can be classified according to how and if it is ripened.
1. Fresh- cottage cheese, cream cheese, bakers cheese
2. Soft- brie, camembert, double/triple cream
3.Semi Soft- unripened- Bocconccini, mozzarella
-interior ripened-havarti, Monterey jack
-surface ripened-Oka, limburger, feta
4.Firm- interior ripened-cheddar, brick, marble, gouda, provolone, Swiss
5.Hard-interior ripened-Parmesan, Romano
3. How do you store cheese?
Store cheese well wrapped in the refrigerator to prevent it from drying out.
4. How must cheese be served? Why?
Cheese should be served at room temperature. This is the optimal temperature for full flavour development.
5. List five guidelines for cooking with cheese.
1) Use low temperatures. Cheese is high in protein, which toughens and becomes stringy when heated too much.
2) Use short cooking times. Cheese should be added to a sauce at the ended of cooking.
3) Grate cheese for faster and more uniform melting.
4) Aged cheeses melt and blend into foods far more easily than young cheeses.
5) Aged cheese adds more flavour to foods than young mild cheeses so you need to add less of it.