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Cheese “Just a little slice of Heaven” Cheese Are 60% water & contain fat, high in protein & calcium Types: Fresh cheese Soft, rind-ripened cheese Semi-soft cheese Hard cheese Blue-vein cheese Grating cheese Processed cheese Fresh Cheeses Moist, soft cheeses that typically have not ripened or significantly aged. Used as spreads, with fruit, or in cooking & baking Are highly perishable Include: cottage cheese, cream cheese, farmer cheese, fresh goat cheese, mascarpone, fresh mozzarella, feta, fresh ricotta Soft, Rind-Ripened Cheese Soft cheese that has been ripened by being exposed to a spray or dusting of “friendly” mold Aged until the rind (outer surface) develops a soft, downy consistency When fully ripe it should be nearly runny Includes: Brie, Camembert, Pont l’Eveque Semi-soft Cheeses More solid than soft cheese and retains its shape and comes in 3 types Rind-ripened: rind is washed with grape juice, beer, brandy, wine, cider, or olive oil which penetrates and flavors the cheese Include: Muenster, Port-Salut Dry-Rind: rind is hardened natrually through exposure to air so it is firm Include: bel paese, Monterey Jack, Morbier, Havarti Waxed-Rind: wax is applied to form a solid shell around the cheese as it ripens Include: Edam, Fontina Blue-Vein Cheese Needles are injected into the cheese to form holes in which mold spores multiply Salted and ripened in a cave Include: Roquefort, Gorgonzola, Stilton, Maytag Blue Young blue-vein cheese are mild in comparison to the aged versions Hard Cheeses Has a drier texture and firmer consistency Slice and grate easily Include: cheddar cheese, Emmenthaler, Gruyere, Cdolby, Jarlsberg, Provolone, Manchego Grating Cheese Solid, dry cheese that have a grainy consistency Used mostly grated or shaved, but can be in bite-size chunks for cheese platters Often produced in 75-80 lb. wheels Include: Parmigiano-Reggiano, Pecorino-Romano, Sapsago Processed cheeses Made from one or more cheeses that have been finely ground, mixed together with other non-dairy ingredients, heated, and poured into a mold 51% must be cheese Additional moisture can be added to processed cheese food to make it spreadable. Buying Cheese Buy only as much as you need Examine the label for information Once cut, cheeses lose quality and freshness Best source of information is the supplier Examine the Rind - the color should be natural Examine the interior - shouldn’t be holes or off-coloring Taste if possible to know what you are getting Handling Cheese Cut off only as much as you need Mold does not contaminate the entire cheese, so trim it away Grate cheese only when you need it Use proper sanitation practices Storing Cheese Whole cheese keeps longest Hard cheeses keep longest Wrap cheese in waxed paper or butcher paper and store in a cool place. Plastic wrap does not allow cheese to breathe. Or Place in a container with a tight-fitting lid. Don’t reuse storage wrappings Serving cheese Fresh cheeses are best purchased on the day they are to be used. Serve cheeses at room temperature Served as appetizer - alone or as part of a composed salad Served following a meal in European tradition - with fruit before the dessert Cheese as a separate course Individual cheese - allows eater to focus on just the cheese Multiple cheeses - several cheeses offered at once (flight of cheeses) which offered the eater a variety Cheese Cart - allows eater to choose what they want Served with bread, crackers, and fruit Cheese Board Flat platter on which cheese is served Cheeses may be place on individual cheese boards or on one large cheese board. A separate knife should be provided for each different kind of cheese. Foods paired with cheese include bread, crackers, fruit, cured meats, roasted pappers, & cut-up raw vegetables Cooking with Cheeses Heat will alter the flavor High heat causes cheese to be tough & rubbery Use of low heat is recommended Cheeses can be used in dishes, as a sauce, or as a topping or garnish Cheese in dishes Semi-soft cheeses are ideal They should be shredded for easier & more even melting Cheddar, Gruyere and Fontina are especially good for melting Fondue: melted cheese with a thick, creamy texture used for dipping cooked or raw vegetables and bread Cheese sauces Cheese can add both body and flavor to sauces. Cheese should be stirred into sauces at the last minute Fondue – dish prepared by melting cheese that is then used for dipping raw vegetables and bread. To make use: Emmenthaler, Gruyere, Fontina, cheddar Cheese toppings or Garnishes Cheese complements or offsets the flavors and textures of other ingredients Can use soft or hard or combination in baked dishes Mozzarella is excellent for melting Grated cheese provide a flavor boost on salads, meat, or vegetables