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Unit 14 - Dairy

Based upon lectures and assigned readings,

you should, by the end of this class, be able

to

Explain why, based on fat content, different

fluid milkproducts have different uses in a

kitchen or bakeshop;

List six categories of cheeses and describeattributes of each category;

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Dairy | milk

Where does milk come from?

Where else does milk come from?

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Dairy | milk The dairy farmer selects breeds of cattle that

are most suitable for producing milk.

Some breeds give large quantities of milk, and

others give milk that contain a highpercentage of butterfat.

HolsteinJersey Guernsey

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Dairy | milk

Today's dairy farmer must have a thorough

knowledge of cattle breeding, feeding, milk

production and modern milking techniques.

The quality and quantity of milk produced by

the cow depends on the fodder that it eats.

Cattle feed with a high nutritional value

improves the quality of the milk.

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Dairy | milk A cow's daily diet consists of:

32.5 kilograms of hay/corn/feed

57 grams of minerals and salt

120 litres of water

Milk consists of 88% water and 12% solidconstituents.

Milk is 1.1% protein, 4.2% fat, 7.0% lactose

and high levels of calcium and potassium

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Dairy | milk

Types of fresh milk: Fat %

Non-fat or skim milk less than .25% fat

Reduced fat milk 1 or

2% milk fat

Whole milk 3.5% milk fat

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Dairy | milk types

UHT (ultra heat treatment)

Milk which is heated to 140 -150 C for a fewseconds & then cooled. Keeps for 6 - 9months.

Evaporated Has 60% of the liquid removed by evaporation

before canning.Condensed

Evaporated milk that has been sweetened.Powdered

All parts of liquid has been removedFlavoured

Chocolate, strawberry, banana etc arebecoming more popular

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Dairy | creamDefinition:

Cream is the name given to a dairy productderived form the globules of butterfat which

separate from milk.Types of cream:

Half and half 10.5% fat content

Light 18% fat content Whipping 34 % fat content

Heavy 36% fat content

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Unit 14 Fresh Cheeses

Cottage Cheese

Feta Cheese

Mascarpone Mozzarella

Quark/FromageBlanc

Ricotta Cheese

Fresh cheeses are

unripened.

Generally moist and soft,

mild in flavor, some may

be tart, such as fresh

goat, or more distinct,

such as sheeps ricotta.

High moisture content

reduces shelf life.

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Cottage Cheese

Sold with either large or small curds,lower in fat than ripened cheeses.

Referred to as pot cheese, it is madefrom pasteurized cows milk.

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Feta Cheese

Crumbly, dry cheese

common in

Mediterranean cuisine.May be sheep, goat or cows

milk.

Submerged in a brine and

may vary in saltiness.

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Mascarpone

Mascarpone is made fromlight cream and processedwith tartaric acid as acoagulating agent. It is then

drained of whey and theresulting product is a freshcream cheese.

A specialty of many dishesfrom Lombardy, Italy,

including the classicaldessert, Tiramisu.

It may be used alone as aspread in place of butter.

Available in 8 oz or 1 lb

tubs.

The fat content is 47%.

Shelf life is one week.

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Mozzarella Originally made from

buffalos milk now

more often cows milk Fresh mozzarella is

made from fresh

cheese curd and may

be formed into avariety of shapes

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Quark/Fromage Blanc

Quark, originating in Germany,

and Fromage Blanc in France, they

are virtually one in the same.

Traditionally made from cows

milk, both have a smooth texture

and tangy taste; made by culturing

pasteurized skim, reduced fat or

whole cows milk with the addition

of rennet.

Curdles when heated.

Often used as an ingredient in

fillings and spreads.

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Ricotta Cheese

Ricotta refers to the recooked process

in which it is made. The original

Italian ricotta is made from either sheep

or buffalo whey, a by-product ofthecheesemaking process.

Domestic ricotta is made by combining

the whey with the addition of either

whole or skim cows milkand an acid.

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Unit 14 Soft and Rind

Ripened Cheeses

Brie

Camembert

Limburger

Explorateur

This category of cheeses have a

soft

int

erior wit

ha

n edible(usually) surface mold on the

exterior. The mold forms a rind

as a result ofthe ripening process.

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Brie

There are only two true A.O.C.,Appellation dOrigineContrlle, named cheeses fromthe Brie area ofFrance

All other cheeses labeled Brie are

made in this style from cows milkand ripened from the outside in.

Often labeled as 60% cream ifadditional cream has been addedto the milk

May be made from pasteurized orunpasteurized milk depending oncountry of origin

Brie is available in wheels

weighing 1, 2, 3 and 6 lb.

usually about 1 inch thick

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CamembertThere is only one true Camembert

called Vertable Camembert de

Normandie, from Normandy.The name Camembert may be used

legally forany cheese made in this

style.

Camembert style maybe made withdifferenttypes of milkand usually

formed into an 8 ounce disk.

Old Chatham Sheepherding

Company Camembert is

made with 50% sheeps

milkand 50% cows milk.

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Limburger Originally a Belgian

Trappist cheese

Pungent, aromatic cheesemade in Germany and

the US with a sharp taste

Predominantly made

from cows milk

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Explorateur

Also a surface ripened, soft

rind cheese from France

Made from gentlypasteurizing cows milk.

The butter fat content is

75%.

Available in 8 ounce, 14

ounce or 4 lb. wheels

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Unit 14 Semi Soft Cheeses

Munster

Fontina DAosta D.O.C.

Monterey Jack

Morbier

Taleggio D.O.C.

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Munster Originally from Alsace regionin France and referred to as awashed-rind cheese, meaningthe rind is washed or rubbedduring the aging process witha brine solution to encouragebacterial growth for distinctflavors

Very different from the com-mercial version commonly

available in the US in blockscoated with paprika

Made from cows milk

Assertive aroma, with a sharpnutty taste

Available in disks of 8

ounces orabout 1 lb.

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Fontina DAosta D.O.C.

From Italys Piedmont region andprotected by the regions governingbody for name control,Denominazione di Origine Controllata

Has a hard (inedible) golden or brown,brushed rind

Grassy, delicate, nutty flavor andsupple texture

Made from unpasteurized cows milkand pressed during aging

Other Fontina style cheeses arecommercially available yet are quitedifferent in flavor and consistencyWheels are 17-22 lbs, 18

inches in diameterand about 4

inches thick.

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Monterey Jack

Cooked and pressed, cowsmilk cheese originating in

California by Davis Jacks in

the 1890s

Moist texture with a slightlytangy yet mild flavor, often

available flavored with

Jalapeno peppers

Melts well

Aged only 1 week

Wisconsin Jack is also

produced

Available (CA) 8-10 lb blocks

or 40 lb. blocks (WI)

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Morbier

Produced in the Franche-Comteregion ofFrance

Originally the bottom layer wasmade from the cows morningmilking and the top layer,

evening milking, separated by athin layer of ash.

The pressed wheels are nowmade with one of the milkingsusing raw or pasteurized milk.

Rubbed, inedible rind, with agrassy, fruity flavor. Best whenmade from raw milk.

Contains 45% milk fat.Available in wheels 10-18

inches in diameter, 16-18

lbs, 3-4 inches thick.

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Taleggio D.O.C. From the northern region of

Lombardy, Italy

Best are made from raw cows

milk, of the northernpastures.

Contains 48% or higher milkfat.

Reddish-brown, washed rind,

soft, creamy, off-whiteinterior with a nutty, robustflavor.

Traditionally sliced and servedwith polenta, or fruit, breadand full-bodied red wine.

Available in 8 in. blocks, 2 in.

thick, about 5#. Look forthe

D.O.C. authenticity markings of

the four circles imprinted in the

rind.

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Cheddar

Traditionally from England, manycountries make cheddar stylecheeses. Mass produced in the US.

The name refers to the process of

making this type of cheese, orcheddaring. The cows milk curdsare scalded twice, then the curdsare repeatedly cut and piled torelease the whey, resulting insmooth, fine particles.

Flavor ranges from mild to verysharp, creamy to crumbly texture,and ivory to orange depending onthe process and the agingtechniques.

Farmhouse Cheddar is made in cylindrical drums,

may be raw or pasteurized milk, and aged from 6months to 2 years or more and never orange.

Orange cheddar has been colored by the addition

of pulp from the outer covering ofthe annatto

seed.

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Gouda and Edam Most are mild, cows milk

cheeses from Holland.

Flavor varies depending onthe length of aging,

becoming more nutty withage.

Farmhouse style Goudas areavailable both imported andin the US.

Edam is made from partiallyskim milk while Gouda ismade from whole milk.

Available in 8# wheels. Mild

styles are usually coated in a

thin layer of red wax.

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Provolone

Made from pasteurized or raw milk, witha 45% fat content.

Flavor is sharp at any age. Salty, crumblywhen older, 1 year or more, very sharpflavor, known as picante, very firm andoily. Also available in sweet or dolcetype. Both types melt well.

Imported in a variety of shapes andalways bound with rope and a hard rindedible or inedible, depending on methodof aging. (May by rubbed with oil orwaxed).

Rind darkens with age, interior ranges incolor from creamy white to yellowish-beige.

US provolone is mass produced and verymild in comparison.

US provolone is usually wrapped

in plastic, shaped in 3-5# tubes.Italian shapes range from 1-3#

balls, 10-200# torpedoes or 1-20#

salami shapes.

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Unit 14 Grating Cheeses Asiago

Parmigiano Reggianno

Grana Padano

Romano

Sapsago

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Asiago

Italian cheese from theregions of Vicenza andTrento

Made from whole or lowfatunpasteurized cows milk

Two types:

Fresco, or fresh, aged only20-30 days

dAllevo, mature, sharpflavor, aged over 2 years

Domestic styles available inthe US

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Parmigiano Reggiano

Made from unpasteurized, cowsmilk, from five designated

counties in Emilia-Romagna, and

only from cows of these regions

that are pasture-grazed.

Authentically identified by the

vertical pattern Parmigiano

Reggiano.

Aged for a minimum of 16 months,

may be up to 48.

Flavors are fragrant, refined, nutty

and sweet, although not sharp.

Excellent eating and finishing

cheese.

Available in full wheels, 66-

80#, quarters and wedges

and pieces ranging in

various sizes.

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Grana Padano

Similar, yet more mild, to

Parmigiano-Reggiano in flavor,

process and texture , Grana

Padano may be made anywhere

in Emilia-Romagna, Lombardyand Piedmont.

It has an authenticity branding

also (as shown).

The minimum age is 6 months, yet

may be as mature as 24.

Less expensive than Parmigiano-

Reggiano, it is an excellent

alternative.

Available is 80# wheels,

quarters and smaller cuts.

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Romano

Genuine Romano, or Pecorino Romano, ismade only in Sardinia, Lazio, Italy, underDOP regulations (Denominazione diOrigine Protetta, Dedomination ofProtected Origin) from 100%, full cream,sheeps milk.

The cylinders must be embossed with thesheeps head symbol (as shown).

It must be aged for a minimum of 8 monthsto be sold as grated cheese.

(Five months for table cheese).

Flavor is pungent, intense, salty and strong;combine with foods of similar charactersuch as bitter greens, broccoli rabe, olivesand tomatoes.

Available in wheels, 15-

40# wheels, quarters and

smaller cuts.

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Sapsago

Truncated cones produced ineastern Switzerland.

Curds are made from cowsskim milk that are pressed,

completely dried, thenpowdered, mixed with groundfenugreek (a spice) and wildclover, pressed again into thedistinctly shaped, 3 oz, molds.

The resulting fat free cheesehas a unique herby, sharpflavor and sage green tint.

Requires no refrigeration.

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Roquefort

Named after its origin area ofsouthern France, it is made fromunpasteurized sheeps milk,inoculated with a specialpenicillium mold. (Made from ryegrain, penicillium roqueforti).

The cheese is ripened for 3 monthsin climate controlled caves orrooms.

They may be stored for an additional

period of3 to 12 months, butyounger wheels contain the morepronounced aroma, creamytexture and complex, earthyflavors.

Available in 5-6# wheels, 4

high and 8 in diameter;

also in half wheels.

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Artisan Blue Cheeses

PointReyes Farmstead Blue made

from a closed herd of Holstein cows.

Old Chatham

Sheepherding Company

Ewes Blue.

Cypress Groves Humboldt Fog. A

goats milk, soft-rind ripened tome style

cheese with an exterior dusted with fine

ash and ash running through the center.

These three examples ofArtisanAmerican blue

cheeses vary in milktypes, processing and aging, andyet yield excellent, award-winning unique blue

cheeses that lend to various cooking and eating

applications.