intro to cheese unit aug2012

Cheese Study

On a sheet of paper, answer the following questions:

What types of cheeses have you eaten before?

What kind is your favorite? List 5 dishes that cheese plays an important roll.

Student will be able to:Identify terms related to cheese

production and tasting.Describe characteristics of several

different cheeses.List the origin and characteristics of

cheeses.

http://www.5min.com/Video/How-to-Make-Homemade-Cheese-35901303

Grating cheese will encourage melting without overheating.

Overheating results in separation of the fat and the development of a tough, rubbery texture

Cheese Definition: Concentrated dairy food fresh or matured obtained by draining whey after coagulation of casein.

Classification:Amount of Moisture: Soft, semi-hard or hard

Length of Ripening: unripened, mold ripened, or bacteria ripened

http://www.dairyaustralia.com.au/Dairy-food-and-recipes/Dairy-Products/Cheese/Types-of-Cheese.aspx

Ripening Definition: changes in physical and chemical properties; affecting flavor, texture and cooking quality.

Go to stores that specialize (larger variety, freshest cheese, knowledgeable staff)

Look for DatesFreshnessTightly sealed and undamaged package

Ask for tastes

Unopened store in fridge (34°F-38°F) Opened, wrap tightly to prevent air

exposure Fresh cheese (cottage/cream cheeses)

tightly sealed, cold and used with 2 weeks

Semisoft, firm and hard cheeses stay fresh for 4-8 weeks

Shredded lose moisture, use within a few days

1.1. Skim through the descriptive Skim through the descriptive terms listed.terms listed.

2.2. Choose three terms that could Choose three terms that could possibly be used to describe possibly be used to describe cheese. cheese.

3.3. Choose two terms that would Choose two terms that would never be used to describe never be used to describe cheese.cheese.

4.4. Be prepared to share your Be prepared to share your responses!responses!

Cheese Variety

Provolone Gorgonzola Goat Cheese Havarti Swiss Parmesan

Soft Fresh Cheeses Semi-hard Cheese Blue Veined

Cheeses Semi Soft Cheeses Italian Cheeses Hard Cheese

Cheese Variety

Provolone Gorgonzola Goat Cheese Havarti Swiss Parmesan

Soft Fresh Cheeses Semi-hard Cheese Blue Veined

Cheeses Semi Soft Cheeses Italian Cheeses Hard Cheese

ColbyFirm/RipenedUSMild GorgonzolaBlue-viened/mold

ripenedItalyPiquant/spicy HavartiSoft/

RipenedDenmarkbuttery FetaSoft/UnripenedGreecesalty BrickSoft/RipenedUSmild/sweet Monterey

JackFirm/UnripenedUSMild BlueBlue-veined/mold

ripenedFrancePiquant/spicy

GoudaFirm/ripenedHollandmild/nutlike RicottaSoft/unripenedItalybland/

semisweet AsiagoFirm/RipenedItalypiquant/sharp NeufchatelSoft/UnripenedFrance—mild EdamFirm/RipenedHollandmild/salty RomanoFirm/RipenedItalysharp/

piquant CamembertSoft/RipenedFrancemild/

pungent MozzarellaFirm/UnripenedItalymild/

delicate MuensterSoft/RipenedGermanymild

ProvoloneFirm/RipenedItalyBland to sharp

ParmesanFirm/RipenedItalySharp/piquant

GruyereFirm/RipenedSwitzerlandmild/sweet

BrieSoft/RipenedFrancemild to pungent

You are being sent to the grocery store to pick-up cheese for sandwiches, write a one-minute summary on which you will select and why.

Be prepared to share!