Say Cheese! This is all about cheese. The book is also completed with an introduction to cheese, its history, about the different family types of cheese, cheese texture or firmness categories, cheese making and wine pairing, and accompaniments to serve with the cheese. You can find out more about the great superbness of quality cheeses, by the kinds, firmness, history and some facts that you might want to know about cheese just by flipping through the pages of this book. The world of cheese awaits you. Read away and bon appĂŠtit!
---- Nathannia Euodia Harsono
What is inside? 5 SAY Cheese! 5 What is inside
6
9
22
Gorgonzola 40 Gouda
Mozzarella 44
Cheese Types
22
Brie
28
Camembert 30 Cheddar
Cheese?
9
What is Cheese?
10
Cheese Making
13
The Process
16
42
32
Cottage Cheese
34
Edam
35
Emmental
36
Feta
38
52 Cheese Facts
52
58 Recipes
58
ParmigianoReggiano 46
Beer Cheese Soup
60
Roquefort 48
Slow-Cooked Lasagna
62
Vacherin
Cheese Pumpkin
64
Mac & Cheese
66
Cheese Fondue
68
Merlot Beef
70
50
7
72 Glossary
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CHEESE? Cheese is wildly popular around the world. According to the National Dairy Council, one third of all milk production in the United States goes toward cheese making. In fact, 9.7 billion pounds were produced in 1998 alone. But what is cheese?
What is Cheese?
C
textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep.
molds on the rind or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries are produced. Their styles, sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian agents. The yellow to red color of many cheeses, such as Red Leicester, is produced
alternatives to rennet are available; most
by adding annatto. Other ingredients may be added to some cheeses, such as black
are produced by fermentation of the
peppers, garlic, chives or cranberries.
fungus Mucor miehei, but others have been
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon
extracted from various species of the Cynara thistle family.
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11
Cheese Making Evidence of cheesemaking has been found dating back to 2800 BCE, but the discovery of cheese would have come about as a happy accident. “We soon reached his cave, made? We cannot be so sure,
but he was out shepherding, so we went inside and took stock of
literature suggested that there
all that we could see. His cheese-
have been recordings about
racks were loaded with cheeses,
cheese in the mythology that
and he had more lambs and kids
were believed to be true.
than his pens could hold...
Ancient Greek mythology credited Aristaeus with the
When he had so done he sat down and milked his ewes and goats, all in due course, and then let each of them have her
describes the Cyclops making
own young. He curdled half the milk and set it aside in wicker
milk cheese:
12
strainers.�
The head cheesemakers is checking the quality of the cheese
N
ow, some 5,000 years later, cheese is made all over the world with all kinds of milk,
Historically by the amount of milk available and the proximity to the nearest market; hence, mountain cheese tended to be large, with the farmers combining
milk tastes virtually the same the world over, the
their milk to make slow-ripening cheeses they
diversity of textures, tastes, and aromas is almost
could sell at the end of the summer months when the cows returned to the valleys. Those
however, has been determined by such diverse
made in the valleys and near large markets would
external forces as historical events, centuries
have been smaller, quicker to ripen, and sold at
of experimentation, religious orders, and the terrain, while the nuances of texture and taste are
sophistication of the maker and the raw materials available to make the molds.
stored in a sack made from the stomach of an animal would have soured, causing the milk solids (the curds) and liquid (the whey) to coagulate and separate, allowing humans to learn that their
Today microclimate, and ingenuity of the cheesemaker.
typically made in designated areas by various
European cheeses
artisan producers whose combined volume is
knowledge and, later, the Romans, who built on that knowledge and took their recipes for making
around the world. Classic examples include raw milk Camembert de Normandie made by only
most precious commodity, milk, could be preserved in the form of cheese and,
Artisan cheeses developed in the last 30 years or
eventually, that rennet found in the stomach of the milk-producing animal was the coagulant.
so, however, tend to be invented by individual who developed the cheeses we know today as Trappist or monastery cheeses, of which Maroilles
their region, even if made in large volumes.
15
Cheesemaking equipment and methods vary from cheesemaker to cheesemaker, but the basic principles involved have remained unchanged for thousands of years.
The Process
THE MILK
The weight, again, helping to release more whey.
Ideally, milk is pumped straight from the milking parlor to the dairy where it is checked and tested to ensure it The curd pieces are scalded to a higher temperature for up to an hour and then stirred for a further hour before the whey is drained off the the remaining curd is left on the bottom of the vat. The curd is then cut in to brick
COAGULATION OR CURDLING
culture according to each type of cheese is added. The moulds aid the
remaining whey to escape.
CURD AND WHEY SEPARATION When the milk has become a solid we cut the curd in to small squares in order to start the release of the whey. We test the
coagulates the liquid to the solid we call curd.
18
strength of the curd clot before cutting. After it reaches the right consistency, the curd is cut in to small squares in order to
19
When the right acidity is reached, the curd is fed through the chip mill which shreds At 16 weeks,
the curd in to small pieces ready for salting.
the cheese have developed a natural mould on the rind. Once rubbed down and cut into slices, they are ready to leave
SALTING AND SHAPING
the farm.
AGING Once the cheeses are removed from the moulds, they are kept for 16 weeks in the 11 degree ripening room. The aging process is the art and science of cheesemaking, as it brings out the character of the milk and the unique
The curd and salt combination is mixed by hand before being put in to the container ready for pressing.
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CHEESE TYPES A list of 14 cheeses that we think every food lover, cocktail-party-thrower, and cheese-eater should know. 22
easy-to-grasp system of identifying cheese types, based on the type of rind a cheese grows and its
Fresh Cheeses
texture. The way it works is that the amount of moisture, or whey, that is left in the cheese determines not only the texture of the interior, or
white, usually shiny, and have no rind. Milky with a gentle acidity, slightly sharp like yogurt or sour cream. Little difference between the interior and exterior.
paste as it is often called, but also the type of rind and molds the cheese will grow. there is the odd exception that crosses two of these categories, but most are very obvious.
Soft White Cheeses MUSHROOMY TASTE They have a high moisture content, which keeps fat becomes creamy when mature.
Using this system, with just a glance and a
There is no universal system for identifying cheeses. instead, every cheese-producing country has its own system using technical terms such as semi-hard, semi-cooked, pressed uncooked, smear-ripened, or washed-curd that are all but meaningless, and confusing, to cheese lovers.
market, a New York cheese shop, or elsewhere.
Semi-Soft Cheeses
behave when cooked, and even its ripeness and
They retain a lot of moisture as they are only lightly pressed, if at all. The interior can vary from a pale straw
of the cheeses you meet, whether from a French
quality.
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25
Hard Cheeses When young they are slightly sharp or buttery; with age they dry out and the intensity increases, becoming fruity
Blue Cheeses and more herbaceous, while high acid, high moisture various strains of blue mold, each of which give the cheese its own distinct appearance.
Flavor-Added Cheeses make hard cheeses and stored them near their wood cheeses combined with fruit, spices, and herbs.
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27
Brie Country of Origin: France Type of Cheese: Type of milk: Cow
depending upon the ingredients added while
Aging:
producing the cheese.
rie is the best known French cheese and has
served at room temperature. est Uses: The cheese is sometimes served slightly melted or baked, topped with nuts or
which had to be paid to the French kings.
fruit, or with crackers or bread. Goes With: Crackers, apples, melons, grapes,
slightly brown. When the cheese is still pure-
berries, sundried tomatoes, and nuts.
white, it is not matured. If the cheese is cut
Pairings:
before the maturing process, it will never develop
shelf life and is not susceptible to bacteriological infections
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29
Camembert Country of Origin: France Type of Cheese: Type of milk: Cow Aging: 3 weeks
The outer rind is a layer of penicillium candidum. Take a look at this fungus under a microscope, rind� cheese occasionally. As one of the most widely produced French cheeses, its quality can vary
est Uses: Goes With: Crackers, apples, pears, grapes, dried fruits, nuts, and chutney. Pairings:
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31
Cheddar Country of Origin:
Cheddar cheese made in traditional fashion
Type of Cheese: Hard cheese
are dry and crumbly in texture, with a deep,
Type of milk: Cow Aging: a burger. Cheddar-style cheeses vary dramatically
est Uses: As is, in sandwiches, grilled cheese, casseroles.
cheesemonger about them.
Goes With: Crackers, sausages, apples, pears, dried fruits, and nuts.
can be aged up to ten years. Aging increases
Pairings: is creamy white, but it is often turned bright odorless vegetable coloring.
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33
Cottage Cheese
Edam est Uses: A simple cheese, edam
Country of Origin:
Country of Origin: The Netherlands
Type of Cheese:
Type of Cheese:
is equally at home as a snack, in
Type of milk: Cow
Type of milk: Cow
sandwiches, melted, grated, or served
Aging:
Aging: 1-12 months
at breakfast with chocolate and eggs,
C
F
Goes With: Crackers, apples, pears,
drained but not pressed, so some whey remains and retains moisture. The curd is generally washed to remove the acidity and leave a sweet taste. It is made
of edam, just north of Amsterdam,
from different types of milk with different fat levels.
and made with skimmed milk. its distinctive red waxed coat is a familiar
was generally made in cottages from milk left over, after making butter. Cottage
sight on deli counters the world over.
cheese can be eaten by itself, with fruits, toast or even used in salads. The
The majority is exported, the Dutch
cheese is creamy, lumpy and sold in pots.
preferring Gouda.
est Uses: As is, in grilled cheese, casseroles, sandwiches. Goes With:
as they do in the Netherlands.
melons, apricots, cherries, and nuts. Pairings:
shape of a ball and is known for its distinctive red wax. Wisconsin
Pairings: Mellow beers, wheat beers, lager smoked, caraway, aged, organic, and reduced-fat varieties.
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35
Emmental Country of Origin:
fruity sweetness with a piquancy that hits the back
Type of Cheese: Hard cheese Type of milk: Cow
with tones of fresh-cut hay. What is more, like all
Aging:
Alpine cheeses, it is a great melter.The cheese tastes delicious with a glass of wine, for example
T 200-pound wheels began in the Middle Ages
est Uses:
when cheesemakers were taxed on the number of pieces they produced rather than total weight.
making fondue. And it is great in casseroles, and
Wisconsin cheesemakers carry on this tradition
grilled.
today as they continue to produce excellent
Goes With
cheese with perfectly formed eyes.
honey, pistachios, and olives. Pairings:
“Mountain� cheese, meaning it originated from over multiple seasons, and its curds are cooked are bubbles of carbon dioxide gas created as consumes lactic acid. This cheese has a certain
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37
Feta Country of Origin: Greece
taste that hints of wild herbs, white wine, and a
Feta is undoubtedly one of the
Type of Cheese: Fresh cheese
most famous Greek cheeses.
Type of milk: Goat and sheep
richer and creamier and is more ivory white. the
Aging: 2 months
taste is reminiscent of roast lamb, lamb fat, and
According to Greek mythology, the gods es: and other Mexican dishes. Goes With
milk cheese in his cave, a simple recipe that
Pairings:
would later become Feta.
this removes excess salt but does not mask its Firm and compact yet easily crumbled, it has no rind and a myriad of small holes. Very white
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39
Gorgonzola Country of Origin: Italy Type of Cheese: Type of milk: Cow Aging: 3-6 months
mainly produced in the northern Italian regions
est Uses: Dollop it onto thick wedges of walnut loaf or stir it into steaming pasta with
cheese. Generally it takes three to four months to
a little cream or mascarpone and toasted
attain full ripeness.
pinenuts. Toss into salads with sun-dried
This cheese has crumbly and soft texture
tomatoes, kidney beans, and a honey
with nutty aroma. It can have a mild to sharp
dressing, or add to sauces and dips. It is most sweet wines including Marsala, a robust red, and even a rosĂŠ. Goes With:
are its two varieties, which vary in their age.
honey, walnuts, and cashews. Pairings:
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Gouda Country of Origin: The Netherlands Type of Cheese: Hard cheese Type of milk: Cow Aging: aged at least a year to three
est Uses: wildly from the mild, creamy wax-coated lunchbox versions of our youth to those specimens that are
cooked in hot dishes from gratins to tarts and pasta.
goudas will have a crunchy texture due to crystals
Goes With: Crackers, apples, pears, peaches,
of concentrated calcium lactate or and the amino
apricots, cherries, and nuts.
acid tyrosine that form as the cheese loses
Pairings:
moisture, just like a good parmesan. Young Gouda is ideal for sandwiches, snacks, and in salads, while the stronger taste of aged Gouda lends itself to the cheeseboard or cooked in hot dishes from gratins to tarts and pasta.
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Mozzarella Country of Origin: Italy Type of Cheese: Fresh cheese Type of milk: Water buffalo Aging: From 1 day
gained popularity in America following World War II, as vets returned home with a craving for the giving it a much longer shelf life. The curds are heated in warm water and stretched by hand before being rolled into moist balls. The
to ensure the 120 quality and provenance of the product. est Uses: and fried. Goes With: Tomatoes, cured meats, pesto, black olives, and roasted red peppers. Pairings:
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45
Parmigiano-Reggiano Country of Origin: Italy
Widely considered to be the king of Italian-
Type of Cheese: Hard cheese Type of milk: Cow Aging: 12 months
with age. While commonly grated and melted
est Uses: Grated on salads and pastas. The harder, saltier rinds are perfect for adding Widely considered to be the king of Italian-
Goes With: honey, walnuts, olives, and balsamic vinegar.
with age. While commonly grated and melted
Pairings: Chianti, Merlot, Chardonnay,
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Roquefort Country of Origin: France
Roquefort is sublime when eaten in chunks
Type of Cheese:
with sourdough bread, and spectacular in sauces,
Type of milk:
or when crumbled on top of salads or pasta.
Aging: but it is fantastic with just about any dessert wine
The blue pockets of mold that dot a chunk of
as they cut though the salty tang and highlight the sweetness of the milk.
roquefort, found naturally in the caves of
est Uses:
Roquefort, France. It has a moist, crumbly paste,
Goes With: Nut or raisin bread, pasta, salads, best eaten in the fall, when cheese made from
Pairings:
early spring milk is just coming to market. When fully aged, the mold will have fanned out to the edges of the buttery mass in streaks
consumed too young when there is barely a hint of blue and the texture is crumbly rather than cohesive and the bite has no backbone.
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Vacherin Country of Origin: Type of Cheese: Type of milk: Cow Aging: 6-10 week
The history of making Vacherin dates back to and Champagne. It comes in a various shapes enclosed with a strip of spruce bark. soft, washed-rind cheese as Vacherin du Mont
est Uses: a little hole in the rind, pour in some white wine,
Goes With: Crackers, apples, pears, peaches,
Cheese becomes almost liquid after maturation.
apricots, cherries, and nuts.
It has a grayish-yellow blanched rind which has to be removed before eating it. This rare and
Pairings:
luxury cheese is eaten like a Fondue. Vacherin is produced only during 15th August to 31st March. The cheese tastes delicious with wines
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CHEESE FACTS Do you know that the most consumed cheese in America is actually a non-American cheese?
U.S. produces more cheese than any other nation
You can’t judge a cheese by its smell
cheese tastes best at room temperature
Drinking plain water with cheese invites indigestion (think of butter & water together)
There is even a cheese made out of human breast milk in a small farm in France, Le Petit Singly
cold cheese is easier to be sliced and grated
Cheeses are traditionally made with animal rennet, however vegetarian rennet cheeses are available.
Cheese was mentioned in the Greek mythology. There even a god of cheese-making called Aristaeus
Cheddar has a process of cheese making that can be made anywhere in the world
Around 27.3 and 24.0 kilograms consumed per person.
US produces the most cheese. But Greek and French consumes more cheese per capita.
YES! The most consumed cheese in America is actually an Italian, mozzarella cheese can actually help a good night’s rest Best way to taste hard, sharp cheeses is with the tip of the tongue
Rennet: curdled milk from the stomach of an unweaned calf
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love cheese. It seems that Cheddar is their favourite
Ir is enough to provide 2.2 pounds for every human on the planet.
allow to sit wrapped for 1 hour. It will also melt better, too! some smellies are bland, some blandies
Skunks
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EUROPEAN UNION Europe takes cheese names very, very seriously. The EU affords “protected designation of origin” (PDO) status to 180 cheeses.
CHINA Most Chinese dislikes
UNITED STATES
GREECE
The United Stated produces more than 25% of the world’s supply of cheese,
If you smoke feta cheese, you can not call it feta.
Wisconsin State being the top cheese producer. (2,4 billion pounds per year.
The Greeks are also the top consumers of cheese
the idea of cheese. It is not a favourite food in there.
Did you know that the majority of non-animalrennet specialty cheese manufacturers in Australia currently use a vegetarian rennet by the name of Chymogen
(68,5 lbs/capita a year)
INDONESIA The only city that produces natural cheese is Enrekang, South Sulawesi. ‘Dangke’, which is made with cow or buffalo’s milk
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AUSTRALIA
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RECIPES Ever failed to cook fondue? Or you dare to try something different? Beer cheese soup perhaps? Or try the original recipe of mac & cheese?
Beer Cheese Soup INGREDIENTS:
DIRECTIONS:
1/2 cup butter or margarine
1. over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until celery and onions are transparent.
2.
1/2 teaspoon paprika
ground red pepper. Add broth; heat to -
minute.
3 cups chicken broth
3. Reduce heat; stir in whipping cream
1 cup whipping cream
and cheese. Heat until cheese is melted, serve with popcorn.
cheese
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Slow-Cooked Lasagna INGREDIENTS:
DIRECTIONS:
1.
1 lb. lean ground beef
-
dium-high heat until thoroughly cooked, stirring sauce
frequently. Drain.
sauce
2.
6. hours. If desired, cut into wedges to serve. -
gna noodles
top.
remaining tomato pasta sauce and tomato sauce into ground beef.
cheese
3. Layer 3 lasagna noodles over sauce in slow cooker, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly.
4. Top with 1/3 of the ground beef mixture, spreading evenly.
5. Repeat layering twice, using 2 lasagna noo63
INGREDIENTS:
well chilled
sticks, broken in half 16 tiny pieces fresh parsley leaves
DIRECTIONS:
1. Line small serving plate with waxed paper. Roll
each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handling.
2. With end of toothpick, draw ridges around balls
to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts.
Cheese Pumpkins
3.
cheese balls for pumpkin stems. Decorate with
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Mac & Cheese INGREDIENTS:
DIRECTIONS:
1.
lightly salted water to a boil, add pasta, and cook
Cheddar cheese
until done; drain.
cottage cheese
2.
macaroni, shredded Cheddar cheese, cottage pepper.
cheese
3. In a small bowl, mix together bread crumbs
salt and pepper to taste 1 cup dry bread crumbs
macaroni mixture.
Âź cup butter, melted
4.
golden.
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Cheese Fondue INGREDIENTS: 1 cheese, shredded 1/2 pound Gruyere cheese, shredded 2 tablespoons cornstarch 1 garlic clove, peeled 1 cup dry white wine 1 tablespoon lemon juice 1 tablespoon cherry brandy, such as kirsch
DIRECTIONS:
1. In a small bowl, coat the cheeses with cornstarch and
set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
2. Over medium heat, add the wine and lemon juice and
bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
3.
1/2 teaspoon dry mustard
Assorted dippers fondue forks or wooden skewers, dip, swirl and enjoy!
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Merlot Beef INGREDIENTS: Beef Tenderloin
salt. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
4.
DIRECTIONS:
1.
1 tablespoon butter or margarine about 1/2 inch from top of beef, to within 1/2 inch of side of beef, cutting from the inside edge to within 1/2
Roquefort cheese
1 tablespoon olive or vegetable oil
2. In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms; cook, stirring
occasionally, until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs, cheese and parsley; toss to combine.
Merlot Sauce 1/2 cup currant jelly
3.
inch of edges. Tightly roll up beef, beginning with long side. Turn small end of beef under about 6 inches so
nonalcoholic red wine
it cooks evenly. Tie beef with kitchen string at about 1 1/2-inch intervals. In shallow roasting pan, place beef,
1 tablespoon butter or margarine
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loosely with foil and let stand about 15 minutes or continue to rise about 5°F, and beef will be easier
5. Meanwhile, in 1-quart saucepan, heat all
sauce ingredients to boiling, stirring occasionally. Reduce heat to low; simmer uncovered 35 to slightly reduced and syrupy. Remove string from
GLOSSARY
Curd
Affineur
Mold\Mould The word we use for several types of fungi, especially the microscopic ones, which grow on food. They survive by consuming organic matter. This consumption causes
Annatto
decomposition, making molds a vital part of the food web.
A natural vegetable dye used to give many cheese varieties, especially the Cheddars, a yellow-orange hue. Annatto is tasteless and is not a preservative.
Pasteurization
Artisanal Cheese It refers to cheeses produced by hand using the traditional craftsmanship of skilled cheesemakers. As a result the cheeses are often more complex in taste and variety. Many are aged and ripened to achieve certain aesthetics.
food.
Curdling
Rinds They are the outside shell of cheese that forms during the cheesemaking process.
ussing acid or rennet. “True cheeses� are curdled by both. This is accomplished by
Whey
adding cultures of bacteria to the milk, which ferment it, making it more acidic. After cheese.
72
the lactose sugars by the starter culture.
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