Full Name : Kanigya Kadiso
Nick Name : Kanigya / Nia
Born : Banyuwangi, January 21st 1995
Email : kanigya_kloveasia@yahoo.com
Education :
Elemantary : SDK Santa Maria Banyuwangi
Junior High School : SMPN 1 Banyuwangi
Senior High Scool : SMAK Kolese Santo Yusup Malang
(Hua Ind)
The long-held theory that mice are attracted to the smell of cheese has been
debunked by a new study which reveals the rodents actually have a sweet
tooth.
According to researchers from Manchester Metropolitan University mice prefer
foods with a high sugar content.
For years popular belief has held that the best way to catch a mouse is to
entice it into a trap with a tasty chunk of cheese.
Millions of children have howled with laughter as they watched cartoon cat
Tom try to ensnare arch-rival Jerry with a lump of cheddar.
But as part of a wider study into what foods attract and repel animals,
researchers found that a mouse's diet is primarily made up of grains and fruit -
both foods high in sugar - and would turn their noses up at something as strong
in smell and rich in taste as cheese.
Dr David Holmes, an animal behaviourist from Manchester Metropolitan
University, said: "Clearly the supposition of mice liking cheese is a popular
premise.
"Mice have evolved almost entirely without cheese or anything resembling
it.
"They respond to the smell, texture and taste of food and cheese is something
that would not be available to them in their natural environment and therefore
not something that they would respond to."
Nigel White of the Stilton Cheese Makers Association said: "Blue Stilton
cheese has a very distinctive aroma and has a huge fan base across the world but
mice are clearly not among that."
Below is a list of the most frequently used terms heard in a cheese shop
1. Milk Type
Milk
type refers to the type of milk used to make the cheese. Typically either cow,
sheep, or goat. Some cheeses are made from a combination of the three. Each
type of milk brings out different flavor in cheese. In very general terms,
cow's milk can often be described as earthy. Sheep's milk as nutty, and goat's
milk as tangy and grassy.
2. Artisanal
The term artisanal refers to cheese that is handmade, rather than mass - produced in a factory. If the artisanal cheese maker also raise their own animals for milk, their cheese is considered to be "farmstead " cheese
3. Bloomy Rind
If the outside of a cheese is white and almost fuzzy, it has a bloomy rind. Cheeses like Brie and Triple Cremes have bloomy rinds.
4. Washed Rind
If the outside of a cheese has an orange or reddish hue. It is a sure sign of a washed rind. The exterior of a washed rind cheese
is washed in brine and/or alcohol. This keeps the texture of the cheese
soft and intensifies the flavor. Most washed rind cheeses have a
strong, stinky aroma.
5. Natural Rind
When some types of cheese agethe surface of the cheese naturally hardens
from being exposed to air. Cheeses with natural rinds are sometimes
rubbed down with oil, encased with cloth, or covered with foil.
6. Raw Milk
Raw milk refers to milk that has not been pasteurized. In the United States, cheese made from raw milk
must be aged at least 60 days before being sold. This law was put in
place by the Food and Drug Administration to protect people from harmful
bacteria that might exist in raw milk. The FDA believes that after 60
days, any harmful bacteria in raw milk will cease to exist. There are
opponents of this law in the cheese industry who believe that
pasteurizing milk kills all nuances of flavor in cheese.
7. Blue Cheese
A style of cheese that always has blue and/or green veins of mold
running through it. The flavor ranges from sweet and salty to pungent.
8. Triple Creme
A style of cheese made with the addition of extra cream, bringing the milk fat content up to at least 75%. Triple creme cheese have a whipped texture similar to soft butter. The flavor is buttery, salty and typically mild.
9. Double Creme
A double creme cheese is a step below a triple creme in terms of
richness and milk fat content. The most well-known example of a double
creme is Brie
The texture is gooey and runny as opposed to the whipped texture of a
triple creme. The flavor of double cremes can be mild or strong and
aromatic.
10. Aged Cheese
This is a broad category referring to cheese with a hard, crumbly
texture or a semi-hard texture. Aged can mean several months or several
years.
It all starts with milk
Quality milk, whether it is sourced from cows, sheep or goats, is essential for the making of great cheese.
Standardisation
Milk is standardised so that the protein and fat levels in the milk are uniform which is important for quality and consistency.
Pasteurisation
Milk is pasteurised by being heated to 72°C for a short period to destroy any pathogens and improve keeping qualities.
Step 2
From liquid to solid
Addition of cheese starter cultures
Selected bacteria or moulds are added to the milk to assist in developing the flavour and texture of the cheese. The type and quantity of each starter culture varies with each style of cheese.
Coagulation of the milk
Milk is set it into a junket-like solid by either the lactic acid produced by the starter culture and/or the addition of rennet (an animal derived enzyme).
Cutting the curds
The set curd is cut into cubes to release moisture (whey). The finer the curd is cut, the drier the texture of the final cheese.
Stirring the curds
Gentle stirring releases more whey from the curds and the amount of stirring required will vary with the type of cheese being made.
Heating
Although fresh cheeses are never heated, with some firmer cheese styles, the curds are cooked or gently heated to release yet more whey. This produces hard textured cheeses, such as Parmesan.
Hooping
Cheese curds are hooped into moulds to form the shape of the cheese. The cheese stays in the hoops for up to 16 hours, dependant on the size and type of cheese being made.
Pressing & turning
Firm cheeses are often pressing and turned to extract more whey and produce a close textured cheese. Most soft cheeses are not pressed but turned in their hoops to gently remove excess whey.
Salting
Salting is important in cheesemaking for flavour, texture and maturation, and to assist in preserving the cheese. Salt can be added to the curd prior to hooping (such as when making Cheddar) or added to the cheese after hooping and draining (for soft ripened cheese). If added after, the cheese can be ‘dry-salted’ or ‘brine-salted’.
Step 3
Maturing
The cheese matures in controlled conditions for temperature (around 12°C) and humidity. During this time, which varies with each style of cheese, flavour and texture changes as the fat and protein are broken down by the enzymes from the milk, starter cultures and any moulds used.
Blue cheeses are pierced after salting to aerate the cheese and encourage the internal growth of blue veins, which takes around 2 weeks.
It takes 8 days for white moulds to develop on the surface of soft white cheeses such as Brie and Camembert. Washed rind cheeses are scrubbed or washed during maturation to encourage the growth of aromatic surface cultures to produce colour and flavour effects.
Step 4
Wrapping
Soft white cheeses, like Brie and Camembert are wrapped after 8-10 days maturation; blue vein cheeses – 2 months; Cheddars after a minimum of 6 months and up to 24 months and longer.
Packaging is specifically designed for each type of cheese, depending on flavour and moisture content. Some cheeses are waxed to protect them and mature their flavour differently. Soft white cheeses come in specialised wrapping that allows the cheese to continue to mature and blue cheeses are packed in laminated foil to prevent the rind from drying out.
1) Find a cheese shop with a knowledgeable staff who are willing to teach you and let you taste as many cheeses as you want.
Trust me, there are so many different types of cheeses from all parts of
the world that you really need to find an expert to help educate you
and guide your choices, and any good cheesemonger will be happy to let
you sample the wares.
2) Ask to try a different cheese every time you go into a market that sells cheese.
With the vast array of specialty cheeses available these days, it would
be a shame to limit yourself to just a favored two or three cheeses.
Trying one or two new cheeses whenever you visit the cheese shop can
help expand and educate your palate and expose you to cheeses you might
otherwise not have tried.
3) Start with the three main milk types (goat, sheep or cow).
Figure out which you like best, second, third. If there is one you
really dislike, fine, you just made it easy for future choices.
Each of the three main milks used to make cheese has its own unique
characteristics and flavor profiles which, of course, show up in the
resulting cheese.
4) Try different textures (soft, semi-soft, hard) to see which appeals to you most.
Texture certainly plays a part in taste sensation. Mouthfeel is important to the overall flavor profile. Most cheeses change texture as they age, so you can even ask to try
younger and aged versions of the same cheese to see if you are drawn to a
particular texture.
5) Try the same cheese from different countries. You will be surprised at some of the differences.
Again, your cheesemonger can help you find cheeses from different
countries made in similar styles to help you further expand your palate.
6) Read about cheese in one of the many great books on the subject.
There are several very good books about cheese available If you don't have access to a wonderful local cheese shop, or you don't
want to feel obligated to spend money every time you want to learn about
a couple of new cheeses, having a good cheese resource book on hand can
be invaluable. You can find information on everything from the steps
in the cheese making process to the characteristics of different cheeses
to some great idea for food and wine pairings.
Below are my explanations about some famous cheeses worldwide, besides "Holland Cheese". You can find many kinds of famous cheese all over the world here. These are the greatest cheese in their own country!!! It's interesting, isnt' it? Curious? So, what are you waiting for? Let your cursor go down and start exploring now!
1) Blue Cheese: Roquefort
Made from raw sheep's milk, Roquefort has a characteristic aroma and flavour. The rindless exterior is edible and slightly salty. The white pate is slightly moist and crumbly, with distinctive veins of blue mould that offer a sharp tang.
Roquefort is a complex, but well-balanced cheese. On the palate, it starts out slightly mild and sweet before moving into a smoky, then salty finish. Though similar cheeses are produced elsewhere, European law dictates authentic Roquefort must be aged in the natural stone caves of Mount Combalou of Roquefort-sur-Soulzon.
History and Legend
According to Roquefort legend, one day a shepherd was enjoying a lunch of bread and ewe's milk cheese, when in the distance he saw a beautiful girl. He left his lunch in one of the Combalou caves to follow after her.
Upon his return to the cave (without the girl), the shepherd found his cheese covered with mould. Very hungry, he decided to taste it. Of course, the cheese was delicious, and thus, the first Roquefort was born.
As for Roquefort's documented history, the cheese was first mentioned in 1070. In 1411, Charles VI granted a monopoly for the ripening of the cheese to the people of Roquefort-sur-Soulzon. By the 20th century, Roquefort cheese was famous throughout the world.
In 1925, Roquefort became the first cheese to be granted the title "Appellation d'Origine" (designation of origin), a true mark of quality. Today Roquefort is recognized throughout Europe as a Protected Designation of Origin product.
Production
The production of Roquefort is the main economic activity of southern Aveyron.As defined in the AOC, the ewe's milk used for Roquefort cheese must come from within the Roquefort region, and exclusively from the Lacaune breed.
To begin, the ewe's milk is collected at the dairy, heated and poured into vats. The cheesemaker then adds spores of Penicillium roqueforti and rennet, which transforms milk into curd cheese. The curd is cut into cubes, put into moulds, and drained and salted.
From here, the cheese leaves the dairy for ripening in the Roquefort caves where the "fleurines," natural ventilating faults within the Combalou rock, keep the temperature and humidity of the ripening cellars constant through the year.
To encourage airflow, each Roquefort loaf is pierced about 40 times from top to bottom, and placed on wooden shelves sprinkled with coarse salt. Over the course of two to three weeks, the blue veins of Penicillium roqueforti develop little by little, spreading from the centre of the cheese.
Once the mould is sufficiently developed, the loaves are "put to sleep" -- wrapped in tin foil and stored at a low temperature to further mature. Between three to 10 months later, the Roquefort is placed in its final packaging for sale.
Storage Tips
Roquefort can be kept for up to four weeks when stored under proper conditions. Always keep the cheese wrapped in its original packaging or aluminum foil. Place it in the lower part of the refrigerator (vegetable compartment) or a damp, cool cellar to keep the cheese moist and creamy.
Serving Ideas
Roquefort is a complex cheese that offers rich versatility. Add a sprinkle of luxury to your everyday meals by crumbling the cheese over pizza, salads, and pasta. Or, blend it into dressings or sour cream for dipping crudités.
To create a simple appetiser, skewer cubes of Roquefort on cocktail sticks along with bits of apple, apricot, or mango. You can also blend the cheese with a bit of butter (mash with a fork) and spread it onto fresh endive or celery stalks. Serve with sparkling Champagne or sweet wines such as Sauternes, Sherry, or Port, and you have the makings of a classy cocktail party.
On a cheeseboard, Roquefort pairs beautifully with accompaniments of Muscat grapes, figs, walnuts, and crusty whole grain baguette. To experience Roquefort's flavour, moisture, and texture to the fullest extent, remove the cheese from the refrigerator about one hour before serving.
2) Brie
One of the world’s greatest cheeses and the most famous from France, Brie is a soft-ripened cow’s milk cheese named after the historic French region where it originated. The elegant cheese is characterized by a smooth, edible, white downy rind, and a creamy rich, buttery interior. Very soft and savoury, Brie practically oozes at the peak of ripeness, displaying earthy mushroom overtones and a slight hint of ammonia.
Because the “Brie” name is not protected, there are many varieties made around the world, particularly in North America, Germany and Great Britain. But as any connoisseur will tell you, French Brie is best, especially Brie de Meaux if you can get it. Made outside of Paris since the eighth century, this finest Brie presents an indescribable sweetness and a very soft combination of hazelnut and fruit aromas. Other Brie varieties of note include Brie de Melun, Brie de Montereau and Brie de Nangis.
A Cheese Fit for Royalty
According to legend, Charlemagne had his first taste of Brie in 774 and instantly fell in love with it. Since then, the velvety cheese has been a favourite of noblemen throughout the world. It’s been said that during the French Revolution, Louis XVI’s last wish was for a final taste of Brie. And in 1815, the Congress of Vienna officially recognized Brie as a “royal cheese” when 30 European ambassadors cast votes in its favor. Brie became eternally known as “roi de fromages” (king of cheeses) and “fromages des rois” (cheese of kings).
Making Brie
Brie can be made from whole or skimmed milks, and milks that are raw or pasteurised. After the curd is obtained, the cheese is cast into moulds, traditionally with a perforated ladle or shovel called a “pelle à brie.” The moulds are filled with several thin layers of cheese and drained for approximately 18 hours.
After the cheese is taken out of the moulds, it is salted and inoculated with Penicillium candidum. This fungus creates a light crust on the surface and softens the cheese as it continues to move toward the centre. So unlike many other cheeses, Brie actually ripens from the outside in. Brie is typically aged in cellars for at least four weeks.
Storing Tips
When young, Brie feels firm to the touch; when riper, it feels spongy. To bring your cheese to perfect creamy ripeness, wrap it tightly and store at a cool room temperature for a day or two after purchase. Once the cheese has ripened, store it tightly wrapped in the refrigerator and be sure to enjoy it with in a few days.
If any mould appears on Brie, or any soft cheese, it is no longer safe to eat and must be discarded.
Serving Ideas
Brie is a gastronomical luxury whether served at room temperature or smoothly melted into cooked recipes. Top a round with your favourite flavour of jam and bake in the oven until the cheese starts to ooze. Or, toss chunks of Brie (rind removed) with cooked pasta like rotini or caveat for a very sophisticated macaroni and cheese.
And while an elegant option for any occasion, Brie is perhaps at its best when packed in a romantic picnic lunch for two. Spread it on crackers, croissants, or crusty breads and enjoy with fruits like green apples, strawberries, pears, and grapes. Brie also loves the company of a good wine – pair it with Chardonnay, Pinot Noir, Red Bordeaux or Champagne.
3) Havarti
Denmark's most popular and most famous cheese, Havarti is a traditional creamery cheese with a deliciously mild, sweet, and slightly acidic tang. With age, the buttery aroma and flavour of Havarti turns sharper and saltier, displaying hints of hazelnut.
Havarti is made from cow's milk and characterized by a supple, semi-soft texture laced with irregular pinhole-sized eyes. Mellow, creamy, and simple, the ivory-colored table cheese can be sliced, grilled, or melted with ease. No wonder Havarti is appreciated by the youngest of children and cheese connoisseurs alike.
Havarti History
Hanne Nielsen is the enterprising cheesemaker credited with inventing Havarti in the mid 1800s. The wife of a New Zealand farmer, Nielsen became interested in the art of cheesemaking, and so she decided to travel throughout Europe to learn techniques and trade secrets.
Upon her return to Denmark, Nielsen experimented with her newly acquired knowledge, producing many cheeses. Her finest creation was an original washed rind cheese she named "Havarthi," after her farm.
Production
Today's Havarti is factory made and widely distributed throughout the world, but still a direct descendent of Nielsen's creation. Havarti is an interior-ripened cheese, so after the curdling process, the cheese is pressed, cooked, divided and drained. Typically aged for three months, the ripening begins at the centre of the cheeses and progresses outward to the surface. During this process, the cheese develops a thin rind that is washed periodically. Quality versions of the interior-ripened cheese are produced in the UK, Canada, and on a large scale in the U.S. states of Wisconsin, New York, and California.
Varieties
Havarti varieties range from plain to mildly sharp to aromatic. One of the most popular types is Cream Havarti, an enriched version made with extra cream. The exquisite result is a softer, more luxurious, melt-in-your-mouth feel.
More savory selections of Havarti include smoked varieties and those studded with herbs, fruits, and spices such as caraway, dill, garlic, cranberry, chive, pepper, horseradish, and mustard.
Serving Ideas
The true beauty of Havarti lies in its versatility. It's simple enough to enjoy everyday, especially with sandwiches, or snacks of fruits and vegetables. For the cook, Havarti is a wonderful cheese to have on hand thanks to its excellent melting properties. Shred it into omelets, pasta, rice, and vegetable dishes for a lovely change of pace.
For more elegant occasions, grate Havarti atop salads or melt slices onto French bread (place under the broiler for just a few minutes). Or make chic mini sandwich appetizers by layering Havarti, sliced cucumber and fresh dill on little squares of hearty rye. Of course,Havarti is always the quintessential dessert cheese, especially when served with fruit and wine.
4) Limburger: The Worlds's Smelliest Cheese?
Thanks to its reputation as "stinkiest cheese in the world," even the cheese lovers among us may be afraid to take a taste of Limburger. Indeed, the oft-described stenches of rotting feet and mouldy boots may leave much to be desired, but the flavour of this devastatingly odoriferous cheese is most likely not what you'd expect.
The pungent aroma of Limburger comes from its yellow to reddish brown rind, which is soft and easily trimmed off. Inside, Limburger is a creamy yellow, soft-ripened cow's milk cheese that's rather subdued and spreadable. Much like Brie, it has a tame, tangy flavour and luxurious mouth feel that is worth experiencing at least once in your lifetime.
If you're feeling adventurous, keep reading to learn some tips and tricks for enjoying Limburger.
History
Though Limburger is almost universally known as "the stinky German cheese," it was actually created by Trappist monks in Belgium. It is named for the historical city of Limbourg where it was first sold.
However, the cheese became so popular in Germany, the Germans took the recipe and made it their own. By the late 20th century, most Limburger was produced in Germany and the United States, and today even the Belgians regard it as a German cheese.
Production
To make Limburger, cow's milk is heated with rennet and special cultures and allowed to rest. Once the warmed milk separates into curds and whey, the curds are cut and packed into traditional rectangular moulds for pressing. The cheese is then allowed to ripen for two weeks in conditions of high temperature in humidity.
From here, the temperature is lowered and the cheese is aged for two to three months. During this time, the bricks of Limburger are bathed repeatedly with a brine of salt water and Brevibacterium linens. This bacterium, used to ferment Limburger and other washed-rind cheeses such as Pont l'Eveque, Taleggio, and Reblochon, settles down into the cheese and begins to reproduce. This is what gives Limburger its potent yellowish-orange rind and unmistakable signature scent.
Storing Tips
It's clear the odour of Limburger can be detected at a considerable distance, so take care when storing it among other foods (or sensitive family members). Take steps to tame the aroma by rinsing the rind or cutting it off completely. Then tightly re-wrap the cheese and store in a lidded glass jar in the refrigerator. This will contain the smell without harming the texture or flavour.
Serving Ideas
Limburger is a table cheeses that's best served with full-flavoured foods (and perhaps an after-dinner mint). Traditionally, the cheese is cut into thin slices and served with dark German breads such as rye or pumpernickel. To make a classic Limburger sandwich, spread the bread with mustard and top the cheese with slices of raw sweet onion.
Other tasty accompaniments for Limburger include boiled ham, pickles, crackers, fruits andvegetables (try radishes), and tinned fish like sardines and anchovies. The best beverage pairing here is an icy cold German Bock or Munich Lager, although a nice Riesling will do well to cut through Limburger's creaminess.
When trying Limburger for the first time, you'll find it's easier to cut through with a wire cheese slicer. Trimming the rind will tame some of the cheese's pungency, but be brave enough to try it with the rind, and without, to see if you have an honest preference.
One final and very important note: Limburger is not a cooking cheese. Heat will actually intensify Limburger's musty funk -- which just may serve to ruin your appetite.
5) Cheshire
One of England’s most famous varieties Cheshire is a rich cow’s milk cheese that’s tremendously popular and widely imitated throughout the world. Full-bodied, sharp, and acidic-fresh, true Cheshire derives a mildly salty flavour from salt deposits that permeate the soil of Cheshire pasturelands.
Cheshire is a semi-firm cheese with a silky-crumbly texture. Ripened an average over two to three months, it’s relatively mild when young, and sharper and more full-flavoured when allowed to further mature.
Varieties
Cheshire cheese is made in three types: white, red, and blue. The white (actually ivory to pale yellow in colour) and red (deep peach to orange in color) are identical in flavour. The only difference in the red variety is the annatto vegetable dye used to give it attractive colouring.
Blue Cheshire, penetrated by mould during ageing, has a beautiful golden interior tinted with blue veins. It is distinctively sharp, crumbly, and rich, but milder in flavour compared to English Stilton. Blue Cheshire has not been widely produced since the 1990s, but recent demand for the cheese has spurred a revival from producers like Cheshire’s H.S. Bourne.
In addition to the typical white, red, and blue, Cheshire is also made in speciality varieties such as organic, mature, and oak-smoked. At various times of year, producers will also offer selections flavoured with apricot, cranberry, ginger, or dates and walnuts.
History
Cheshire is perhaps England’s oldest cheese on record, with a mention in William the Conqueror’s Domesday Book circa 1086. Since then, the cheese has earned legions of devotees, including famed 16th century historian/mapmaker John Speed who once proclaimed Cheshire to be the best cheese in Europe.
By the 18th century, Cheshire was the most popular cheese on the market. Produced at an estimated 10,000 tonnes per year, it was the only cheese stocked on the ships of the British Royal Navy. In later years, Cheshire saw a decline in production as a larger variety of cheeses became more widelyavailable, particularly younger, fresher crumbly cheeses that were cheaper to produce.
Though Cheshire reached its peak of production in 1960 at around 40,000 tonnes, it still holds rank as the UK’s best-selling crumbly cheese. It’s also a classic favourite among cheese lovers in France, America, and Canada.
Serving Ideas
Cheshire is often enjoyed as an appetiser or snack, and is absolutely wonderful with fresh fruit. A traditional ingredient in Welsh Rarebit, Cheshire can also be incorporated into recipes for baked foods, egg dishes, and salads. Simply crumble it over romaine lettuce topped with tomatoes, carrots, cucumbers, and red peppers for a burst of flavour.
When pairing Cheshire with wine, Riesling, Bordeaux, and Cabernet Sauvignon all balance Cheshire’s full-bodied flavour quite nicely. Cheshire is also perfect with a glass of fine brown ale.
6) Soft French Cheese: Camembert
One of the most famous French soft cheeses Camembert is a luscious, buttery cheese with a thin, edible, aromatic rind. Though made throughout the world, authentic Camembert is from Normandy, an area of northwest France where cows graze on rich soil scattered with apple trees.
Some people claim to be able to taste a hint of apple in Camembert, but overall the cheese is more earthy and nutty, with the mildest hint of mould. Though often compared to Brie,Camembert is much more robust and complex. This real king of French cheeses has a chalky white rind made from added mould, and when ripe, an oozing, creamy suppleness and saltiness that is altogether unique.
Origins
Legend has it that Camembert was first made by farmer’s wife Marie Harel. She was given the secret of its recipe by Abbe Charles-Jean Bonvoust, a priest from Brie who sought refuge at Harel’s Beaumoncel farm during the French Revolution.Harel served the cheese to Napoleon as a gift from the village of Camembert. Napoleon is said to have christened the cheese he enjoyed with the name “Camembert” to forever distinguish it from France’s other soft cheeses.
Today in the Norman village of Camembert, there is a statue to honour creator Marie Harel. However, it’s likely the cheese was crafted long before Harel was even born. Writings confirm the Normandy region was acclaimed for its cheeses since the 1500s. It’s more probable that Camembert became famous during the 1850s thanks to the advent of the railroad. The cheese became well known throughout Paris and all of France during this time. In 1890, engineer M. Ridel invented the now famous round wooden box and Camembert was exported throughout the world.
Production
The making of Camembert is closely related to that of many other famous soft French cheeses, including Brie. For traditional Camembert, only the fresh raw milk of Norman cows is used. This milk has a high fat content and is rich in proteins and vitamins.Once the milk is curdled, it is inoculated with Penicillium camemberti bacterium. Then the curd is packed into moulds and aged. An affinage of 21 days is legally required, and during this time, the penicillium mould forms the velvety white rind and slowly oozing centre that makes Camembert so famous.
It is said that in the village of Camembert, one local farmer continues the tradition of making Camembert using time-honoured methods. Though cheese makers around the world manufacture the more common commercial Camembert, authentic Camembert is made only in the Pays d’Auge region of Normandy, France. This Camembert is strictly controlled by the French government as an Appellation d’Origine Controlee (A.O.C.) product.
Storage Tips
Camembert is best enjoyed within seven days of purchase. Keep it refrigerated, tightly covered in its original packaging until ready to eat. Note that when Camembert is first unwrapped, it may give off a slight odour of ammonia. This is normal for a cheese with a white exterior ripening mould. Just let it rest unwrapped for a little while and the ammonia scent will disappear.
Serving Ideas
As a rule, Camembert should be served at room temperature (or even warm) to bring out its slightly salty and buttery flavour. This makes the gooey cheese even easier to spread on your favourite crackers or French baguette.
Camembert also makes a fine table cheese or luxurious addition to a cheese board. It’s perfect with grapes, berries, and melon and even more luscious with toasted nuts and sweet pears.
Camembert pairs beautifully with French Champagne and red wines such as Bordeaux or Beaujolais. In Normandy, Camembert is enjoyed with Calvados, a locally made dry apple brandy. Like Camembert, it’s considered one of the world’s greatest.
7) Spanish Cheese: Manchego
From the land of Don Quixote comes Manchego, Spain's most famous cheese. Authentic Manchego is very distinctive as it's made exclusively from the whole milk of Manchega sheep. These sheep graze the high plateau of La Mancha, nibbling on the abundance of wild herbs that flourish in this central rocky region. The result is a cheese with a very special taste and aroma, one that can only be described as the classic taste of Espana.
History
Like Spain's famous Serrano ham and olive oil, Manchego is protected by the country's Denominacion de Origen (DO). This council controls production, ensures the exclusive use of milk from registered DO farms, and dictates an ageing period of at least 60 days in natural caves.
It seems this desire for a pure, unique, high-quality cheese has been passed down through the ages. Archaeological remains show that Manchego was produced and eaten many centuries before Christ. Though their methods are unknown, Bronze Age inhabitants of the La Mancha region made a sheep's milk cheese that likely tasted similar to modern Manchego.
These early cheese makers used the milk from a race of sheep that were ancestors to today's Manchega. Over time, the breed was domesticated, but never allowed to mix with other sheep breeds. Thus the unique, time-honoured characteristics of the Manchega sheep and Manchego cheese have lived on for centuries.
Varieties
The flavour of Manchego cheese ranges from mild and subtle to full-bodied and tangy, depending on its age. Typically, Manchego is sold in three different states of maturity:
Fresco (fresh): Aged only about two weeks, fresh Manchego is bone white in colour. It has a texture similar to goat's cheese, but offers a much richer, buttery flavour. Produced in very small quantities, Manchego Fresco can be difficult to find.
Curado (aged 3-6 months): This semi-firm variety is pleasant, sweet, and nutty. Mild and smooth, it melts nicely and is often used in quesadillas.
Viejo (aged one year): With great age, the texture of Manchego becomes firm, almost reminiscent of Parmesan. It displays a hint of sharpness and a rich, deep, peppery flavour. The yellowish cheese is typically used for grating.
Manchego cheese is also produced in a number of homemade, artisan varieties. These include smoked Manchego and those flavoured with rosemary, the prevalent wild herb of the countryside.
8) Parmesan
The best known of the Italian hard cheeses, Parmesan is a heady cow’s milk cheese that showcases a golden rind, straw-coloured interior and rich, sharp flavour. As a popular table cheese and cooking ingredient, Parmesan is made throughout the world, particularly in Argentina, Australia and the United States. However, none of these renditions can compare to the Italian original, the preeminent Parmigiano-Reggiano.
Parmigiano-Reggiano is adored for its complex nutty-salty flavour and granular, melt-in-your-mouth texture. A long ageing period is what ultimately distinguishes Parmigiano-Reggiano from the rest. While a typical American Parmesan might be aged 14 months, Parmigiano-Reggianos are often minimally aged for two years. Cheeses labelled “Stravecchio” and “Stravecchione” are aged three and four years respectively, and the finest Parmigiano-Reggianos may be aged for up to seven years. During ageing, the firm, savoury cheese matures much like a fine wine.
History
Parmigiano-Reggiano has been a great cheese for at least eight centuries. It was first mentioned in the writings of Adamo Salimbene, a monk who lived in Parma around 1200 to 1300 AD. Historical evidence shows the cheese had already reached its famous typicality by this time, with references to Parmesan in Boccaccio’s Decameron (1364) telling us the cheese was quite well known throughout northern Italy. In 1568, Bartolomeo Scappi, a Dominican under the charge of Pope Pius V, published a cookbook that proclaimed Parmesan to be the best cheese on earth.
Production
Today Parmigiano-Reggiano is made completely by hand, just as it was eight centuries ago. With traditional artisan methods and ritual gestures proudly passed down through the generations, the cheese simply refuses to be changed by automation or modern technology. Its ingredients are genuinely local milk, rennet, salt and art.The production of Parmigiano-Reggiano begins annually on April 1 and promptly ends on November 11. Whole milk from cows that graze northern Italy’s rich pasturelands is mixed with naturally skimmed milk and as well as some whey from the previous evening’s cheese making. The mixture is heated in copper vats and then rennet is added to encourage curdling (interestingly enough, whey that remains in the copper vats is traditionally used to feed local pigs fated to become Parma Hams). The curds are then poured into wheel-shaped forms and aged for at least two years. It takes about 490 litres of milk to make one wheel of Parmesan, which weighs about 32 to 36 kg.
Storing Tips
Parmesan may be stored in the refrigerator for up to four weeks. To preserve the flavour and texture, wrap it first in a layer of wax paper, then in foil. Each time you use the cheese, be sure to re-wrap it in a clean sheet of paper.
Parmesan may also be frozen, whole or shaved. Double wrap the cheese and freeze for up to six months, then thaw it in the refrigerator and use within a few days. While freezing may cause Parmesan to become slightly more crumbly in texture, this will be hardly noticeable if the cheese is used in cooked dishes.
Serving Ideas
Parmigiano-Reggiano is an essential cooking ingredient in Italy, adding flavour and aroma to everything from antipasto dishes and sauces to greens, meats and pies. Throughout the world, it’s a classic topping for pizza, pasta, risotto and soups like the famous minestrone. Always slice, shave or grate just what you need, and preferably just before serving or adding to a recipe.
To appreciate Parmigiano-Reggiano at its finest, enjoy it as the Italians do – as a table cheese. Experience the full delicacy of its flavour by eating Parmesan plain, or complement it with ripe pears, apples, figs, grapes and walnuts. As for wine, Parmigiano-Reggiano goes well with Pinot Noir and Cabernet Sauvignon, but in Italy, it’s been paired for centuries with a dry red Lambrusco.
9) Mascarpone
Italy’s most luxurious fresh cheese, Mascarpone [mahs-kahr-POH-neh] is a soft, buttery cow’s milk variety of double - to triple-cream status. With a milk fat content of 60 to 75%, the ivory-coloured cheese is delicate in flavour and extra creamy in texture. Rich, supple and almost decadent, it can be easily spread onto fruits, breads and crackers, or deliciously mixed into some of Italy’s best recipes, including risotto, lasagne, cannoli and tiramisu.
History
Hailing from Italy’s Lombardy region, it’s believed that Mascarpone was first made in an area southwest of Milan sometime around the late 16th or early 17th century. But many theories exist as to how the exquisite cheese got its name. Some say “Mascarpone” comes from the Spanish “mas que bueno” (“better than good”). Others insist the name comes from “mascarpia,” a local dialect term for the similarly produced “ricotta.” According to culinary experts, though, the cheese’s original name was “mascherpone,” a moniker derived from “Cascina Mascherpa,” a family farmhouse that was once located between Milan and Pavia.
Production
Although Mascarpone is often described as a curd cheese, it’s “technically” not a cheese at all. It’s actually made in much the same manner as a yoghurt, with a culture.
To produce Mascarpone, cream is skimmed off the top of standing milk and poured into metal containers. Once heated to 85ºC, the cream is soured with tartaric acid, a natural acid derived from the tamarind tree. The mixture is then allowed to rest in special containers or cloth bags to drain off the whey. Within 24 hours, the cream mixture thickens and becomes very dense. Unlike many other cheeses, Mascarpone is not aged and it’s generally sold right after production.
One delicious side note: Mascarpone's cream base is traditionally skimmed from the cows’ milk used to make Parmesan. These cows are fed a special diet of grasses, herbs and flowers, which ultimately gives Mascarpone its wonderfully milky fresh flavour and aroma.
Serving Ideas
So delicate and creamy, Mascarpone needs little garnishing to be fully enjoyed. Take pleasure in a Mascarpone dessert topped with sliced strawberries and chocolate shavings. For a sweet surprise, simply mix it into your hot cocoa and coffee instead of cream. For more savoury preparations, spoon Mascarpone onto hot pasta tossed with sautéed mushrooms and grated Parmesan. Or mix it with chopped herbs and spices and enjoy with toasted baguettes. In Italy’s Friuli region, Mascarpone is most famously mixed with anchovies, mustard and spices and spread onto bread. For total indulgence, pair your Mascarpone creations with Port, Champagne or a snifter of Brandy.
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Posted by
KanigyaKadiso at Friday, April 20, 2012
The long-held theory that mice are attracted to the smell of cheese has been
debunked by a new study which reveals the rodents actually have a sweet
tooth.
According to researchers from Manchester Metropolitan University mice prefer
foods with a high sugar content.
For years popular belief has held that the best way to catch a mouse is to
entice it into a trap with a tasty chunk of cheese.
Millions of children have howled with laughter as they watched cartoon cat
Tom try to ensnare arch-rival Jerry with a lump of cheddar.
But as part of a wider study into what foods attract and repel animals,
researchers found that a mouse's diet is primarily made up of grains and fruit -
both foods high in sugar - and would turn their noses up at something as strong
in smell and rich in taste as cheese.
Dr David Holmes, an animal behaviourist from Manchester Metropolitan
University, said: "Clearly the supposition of mice liking cheese is a popular
premise.
"Mice have evolved almost entirely without cheese or anything resembling
it.
"They respond to the smell, texture and taste of food and cheese is something
that would not be available to them in their natural environment and therefore
not something that they would respond to."
Nigel White of the Stilton Cheese Makers Association said: "Blue Stilton
cheese has a very distinctive aroma and has a huge fan base across the world but
mice are clearly not among that."
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Posted by
KanigyaKadiso at Friday, April 13, 2012
Below is a list of the most frequently used terms heard in a cheese shop
1. Milk Type
Milk
type refers to the type of milk used to make the cheese. Typically either cow,
sheep, or goat. Some cheeses are made from a combination of the three. Each
type of milk brings out different flavor in cheese. In very general terms,
cow's milk can often be described as earthy. Sheep's milk as nutty, and goat's
milk as tangy and grassy.
2. Artisanal
The term artisanal refers to cheese that is handmade, rather than mass - produced in a factory. If the artisanal cheese maker also raise their own animals for milk, their cheese is considered to be "farmstead " cheese
3. Bloomy Rind
If the outside of a cheese is white and almost fuzzy, it has a bloomy rind. Cheeses like Brie and Triple Cremes have bloomy rinds.
4. Washed Rind
If the outside of a cheese has an orange or reddish hue. It is a sure sign of a washed rind. The exterior of a washed rind cheese
is washed in brine and/or alcohol. This keeps the texture of the cheese
soft and intensifies the flavor. Most washed rind cheeses have a
strong, stinky aroma.
5. Natural Rind
When some types of cheese agethe surface of the cheese naturally hardens
from being exposed to air. Cheeses with natural rinds are sometimes
rubbed down with oil, encased with cloth, or covered with foil.
6. Raw Milk
Raw milk refers to milk that has not been pasteurized. In the United States, cheese made from raw milk
must be aged at least 60 days before being sold. This law was put in
place by the Food and Drug Administration to protect people from harmful
bacteria that might exist in raw milk. The FDA believes that after 60
days, any harmful bacteria in raw milk will cease to exist. There are
opponents of this law in the cheese industry who believe that
pasteurizing milk kills all nuances of flavor in cheese.
7. Blue Cheese
A style of cheese that always has blue and/or green veins of mold
running through it. The flavor ranges from sweet and salty to pungent.
8. Triple Creme
A style of cheese made with the addition of extra cream, bringing the milk fat content up to at least 75%. Triple creme cheese have a whipped texture similar to soft butter. The flavor is buttery, salty and typically mild.
9. Double Creme
A double creme cheese is a step below a triple creme in terms of
richness and milk fat content. The most well-known example of a double
creme is Brie
The texture is gooey and runny as opposed to the whipped texture of a
triple creme. The flavor of double cremes can be mild or strong and
aromatic.
10. Aged Cheese
This is a broad category referring to cheese with a hard, crumbly
texture or a semi-hard texture. Aged can mean several months or several
years.
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Posted by
KanigyaKadiso at Thursday, April 05, 2012
Step 1
It all starts with milk
Quality milk, whether it is sourced from cows, sheep or goats, is essential for the making of great cheese.
Standardisation
Milk is standardised so that the protein and fat levels in the milk are uniform which is important for quality and consistency.
Pasteurisation
Milk is pasteurised by being heated to 72°C for a short period to destroy any pathogens and improve keeping qualities.
Step 2
From liquid to solid
Addition of cheese starter cultures
Selected bacteria or moulds are added to the milk to assist in developing the flavour and texture of the cheese. The type and quantity of each starter culture varies with each style of cheese.
Coagulation of the milk
Milk is set it into a junket-like solid by either the lactic acid produced by the starter culture and/or the addition of rennet (an animal derived enzyme).
Cutting the curds
The set curd is cut into cubes to release moisture (whey). The finer the curd is cut, the drier the texture of the final cheese.
Stirring the curds
Gentle stirring releases more whey from the curds and the amount of stirring required will vary with the type of cheese being made.
Heating
Although fresh cheeses are never heated, with some firmer cheese styles, the curds are cooked or gently heated to release yet more whey. This produces hard textured cheeses, such as Parmesan.
Hooping
Cheese curds are hooped into moulds to form the shape of the cheese. The cheese stays in the hoops for up to 16 hours, dependant on the size and type of cheese being made.
Pressing & turning
Firm cheeses are often pressing and turned to extract more whey and produce a close textured cheese. Most soft cheeses are not pressed but turned in their hoops to gently remove excess whey.
Salting
Salting is important in cheesemaking for flavour, texture and maturation, and to assist in preserving the cheese. Salt can be added to the curd prior to hooping (such as when making Cheddar) or added to the cheese after hooping and draining (for soft ripened cheese). If added after, the cheese can be ‘dry-salted’ or ‘brine-salted’.
Step 3
Maturing
The cheese matures in controlled conditions for temperature (around 12°C) and humidity. During this time, which varies with each style of cheese, flavour and texture changes as the fat and protein are broken down by the enzymes from the milk, starter cultures and any moulds used.
Blue cheeses are pierced after salting to aerate the cheese and encourage the internal growth of blue veins, which takes around 2 weeks.
It takes 8 days for white moulds to develop on the surface of soft white cheeses such as Brie and Camembert. Washed rind cheeses are scrubbed or washed during maturation to encourage the growth of aromatic surface cultures to produce colour and flavour effects.
Step 4
Wrapping
Soft white cheeses, like Brie and Camembert are wrapped after 8-10 days maturation; blue vein cheeses – 2 months; Cheddars after a minimum of 6 months and up to 24 months and longer.
Packaging is specifically designed for each type of cheese, depending on flavour and moisture content. Some cheeses are waxed to protect them and mature their flavour differently. Soft white cheeses come in specialised wrapping that allows the cheese to continue to mature and blue cheeses are packed in laminated foil to prevent the rind from drying out.
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Posted by
KanigyaKadiso at Saturday, March 31, 2012
1) Find a cheese shop with a knowledgeable staff who are willing to teach you and let you taste as many cheeses as you want.
Trust me, there are so many different types of cheeses from all parts of
the world that you really need to find an expert to help educate you
and guide your choices, and any good cheesemonger will be happy to let
you sample the wares.
2) Ask to try a different cheese every time you go into a market that sells cheese.
With the vast array of specialty cheeses available these days, it would
be a shame to limit yourself to just a favored two or three cheeses.
Trying one or two new cheeses whenever you visit the cheese shop can
help expand and educate your palate and expose you to cheeses you might
otherwise not have tried.
3) Start with the three main milk types (goat, sheep or cow).
Figure out which you like best, second, third. If there is one you
really dislike, fine, you just made it easy for future choices.
Each of the three main milks used to make cheese has its own unique
characteristics and flavor profiles which, of course, show up in the
resulting cheese.
4) Try different textures (soft, semi-soft, hard) to see which appeals to you most.
Texture certainly plays a part in taste sensation. Mouthfeel is important to the overall flavor profile. Most cheeses change texture as they age, so you can even ask to try
younger and aged versions of the same cheese to see if you are drawn to a
particular texture.
5) Try the same cheese from different countries. You will be surprised at some of the differences.
Again, your cheesemonger can help you find cheeses from different
countries made in similar styles to help you further expand your palate.
6) Read about cheese in one of the many great books on the subject.
There are several very good books about cheese available If you don't have access to a wonderful local cheese shop, or you don't
want to feel obligated to spend money every time you want to learn about
a couple of new cheeses, having a good cheese resource book on hand can
be invaluable. You can find information on everything from the steps
in the cheese making process to the characteristics of different cheeses
to some great idea for food and wine pairings.
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comments
Posted by
KanigyaKadiso at Saturday, March 24, 2012
Below are my explanations about some famous cheeses worldwide, besides "Holland Cheese". You can find many kinds of famous cheese all over the world here. These are the greatest cheese in their own country!!! It's interesting, isnt' it? Curious? So, what are you waiting for? Let your cursor go down and start exploring now!
1) Blue Cheese: Roquefort
Made from raw sheep's milk, Roquefort has a characteristic aroma and flavour. The rindless exterior is edible and slightly salty. The white pate is slightly moist and crumbly, with distinctive veins of blue mould that offer a sharp tang.
Roquefort is a complex, but well-balanced cheese. On the palate, it starts out slightly mild and sweet before moving into a smoky, then salty finish. Though similar cheeses are produced elsewhere, European law dictates authentic Roquefort must be aged in the natural stone caves of Mount Combalou of Roquefort-sur-Soulzon.
History and Legend
According to Roquefort legend, one day a shepherd was enjoying a lunch of bread and ewe's milk cheese, when in the distance he saw a beautiful girl. He left his lunch in one of the Combalou caves to follow after her.
Upon his return to the cave (without the girl), the shepherd found his cheese covered with mould. Very hungry, he decided to taste it. Of course, the cheese was delicious, and thus, the first Roquefort was born.
As for Roquefort's documented history, the cheese was first mentioned in 1070. In 1411, Charles VI granted a monopoly for the ripening of the cheese to the people of Roquefort-sur-Soulzon. By the 20th century, Roquefort cheese was famous throughout the world.
In 1925, Roquefort became the first cheese to be granted the title "Appellation d'Origine" (designation of origin), a true mark of quality. Today Roquefort is recognized throughout Europe as a Protected Designation of Origin product.
Production
The production of Roquefort is the main economic activity of southern Aveyron.As defined in the AOC, the ewe's milk used for Roquefort cheese must come from within the Roquefort region, and exclusively from the Lacaune breed.
To begin, the ewe's milk is collected at the dairy, heated and poured into vats. The cheesemaker then adds spores of Penicillium roqueforti and rennet, which transforms milk into curd cheese. The curd is cut into cubes, put into moulds, and drained and salted.
From here, the cheese leaves the dairy for ripening in the Roquefort caves where the "fleurines," natural ventilating faults within the Combalou rock, keep the temperature and humidity of the ripening cellars constant through the year.
To encourage airflow, each Roquefort loaf is pierced about 40 times from top to bottom, and placed on wooden shelves sprinkled with coarse salt. Over the course of two to three weeks, the blue veins of Penicillium roqueforti develop little by little, spreading from the centre of the cheese.
Once the mould is sufficiently developed, the loaves are "put to sleep" -- wrapped in tin foil and stored at a low temperature to further mature. Between three to 10 months later, the Roquefort is placed in its final packaging for sale.
Storage Tips
Roquefort can be kept for up to four weeks when stored under proper conditions. Always keep the cheese wrapped in its original packaging or aluminum foil. Place it in the lower part of the refrigerator (vegetable compartment) or a damp, cool cellar to keep the cheese moist and creamy.
Serving Ideas
Roquefort is a complex cheese that offers rich versatility. Add a sprinkle of luxury to your everyday meals by crumbling the cheese over pizza, salads, and pasta. Or, blend it into dressings or sour cream for dipping crudités.
To create a simple appetiser, skewer cubes of Roquefort on cocktail sticks along with bits of apple, apricot, or mango. You can also blend the cheese with a bit of butter (mash with a fork) and spread it onto fresh endive or celery stalks. Serve with sparkling Champagne or sweet wines such as Sauternes, Sherry, or Port, and you have the makings of a classy cocktail party.
On a cheeseboard, Roquefort pairs beautifully with accompaniments of Muscat grapes, figs, walnuts, and crusty whole grain baguette. To experience Roquefort's flavour, moisture, and texture to the fullest extent, remove the cheese from the refrigerator about one hour before serving.
2) Brie
One of the world’s greatest cheeses and the most famous from France, Brie is a soft-ripened cow’s milk cheese named after the historic French region where it originated. The elegant cheese is characterized by a smooth, edible, white downy rind, and a creamy rich, buttery interior. Very soft and savoury, Brie practically oozes at the peak of ripeness, displaying earthy mushroom overtones and a slight hint of ammonia.
Because the “Brie” name is not protected, there are many varieties made around the world, particularly in North America, Germany and Great Britain. But as any connoisseur will tell you, French Brie is best, especially Brie de Meaux if you can get it. Made outside of Paris since the eighth century, this finest Brie presents an indescribable sweetness and a very soft combination of hazelnut and fruit aromas. Other Brie varieties of note include Brie de Melun, Brie de Montereau and Brie de Nangis.
A Cheese Fit for Royalty
According to legend, Charlemagne had his first taste of Brie in 774 and instantly fell in love with it. Since then, the velvety cheese has been a favourite of noblemen throughout the world. It’s been said that during the French Revolution, Louis XVI’s last wish was for a final taste of Brie. And in 1815, the Congress of Vienna officially recognized Brie as a “royal cheese” when 30 European ambassadors cast votes in its favor. Brie became eternally known as “roi de fromages” (king of cheeses) and “fromages des rois” (cheese of kings).
Making Brie
Brie can be made from whole or skimmed milks, and milks that are raw or pasteurised. After the curd is obtained, the cheese is cast into moulds, traditionally with a perforated ladle or shovel called a “pelle à brie.” The moulds are filled with several thin layers of cheese and drained for approximately 18 hours.
After the cheese is taken out of the moulds, it is salted and inoculated with Penicillium candidum. This fungus creates a light crust on the surface and softens the cheese as it continues to move toward the centre. So unlike many other cheeses, Brie actually ripens from the outside in. Brie is typically aged in cellars for at least four weeks.
Storing Tips
When young, Brie feels firm to the touch; when riper, it feels spongy. To bring your cheese to perfect creamy ripeness, wrap it tightly and store at a cool room temperature for a day or two after purchase. Once the cheese has ripened, store it tightly wrapped in the refrigerator and be sure to enjoy it with in a few days.
If any mould appears on Brie, or any soft cheese, it is no longer safe to eat and must be discarded.
Serving Ideas
Brie is a gastronomical luxury whether served at room temperature or smoothly melted into cooked recipes. Top a round with your favourite flavour of jam and bake in the oven until the cheese starts to ooze. Or, toss chunks of Brie (rind removed) with cooked pasta like rotini or caveat for a very sophisticated macaroni and cheese.
And while an elegant option for any occasion, Brie is perhaps at its best when packed in a romantic picnic lunch for two. Spread it on crackers, croissants, or crusty breads and enjoy with fruits like green apples, strawberries, pears, and grapes. Brie also loves the company of a good wine – pair it with Chardonnay, Pinot Noir, Red Bordeaux or Champagne.
3) Havarti
Denmark's most popular and most famous cheese, Havarti is a traditional creamery cheese with a deliciously mild, sweet, and slightly acidic tang. With age, the buttery aroma and flavour of Havarti turns sharper and saltier, displaying hints of hazelnut.
Havarti is made from cow's milk and characterized by a supple, semi-soft texture laced with irregular pinhole-sized eyes. Mellow, creamy, and simple, the ivory-colored table cheese can be sliced, grilled, or melted with ease. No wonder Havarti is appreciated by the youngest of children and cheese connoisseurs alike.
Havarti History
Hanne Nielsen is the enterprising cheesemaker credited with inventing Havarti in the mid 1800s. The wife of a New Zealand farmer, Nielsen became interested in the art of cheesemaking, and so she decided to travel throughout Europe to learn techniques and trade secrets.
Upon her return to Denmark, Nielsen experimented with her newly acquired knowledge, producing many cheeses. Her finest creation was an original washed rind cheese she named "Havarthi," after her farm.
Production
Today's Havarti is factory made and widely distributed throughout the world, but still a direct descendent of Nielsen's creation. Havarti is an interior-ripened cheese, so after the curdling process, the cheese is pressed, cooked, divided and drained. Typically aged for three months, the ripening begins at the centre of the cheeses and progresses outward to the surface. During this process, the cheese develops a thin rind that is washed periodically. Quality versions of the interior-ripened cheese are produced in the UK, Canada, and on a large scale in the U.S. states of Wisconsin, New York, and California.
Varieties
Havarti varieties range from plain to mildly sharp to aromatic. One of the most popular types is Cream Havarti, an enriched version made with extra cream. The exquisite result is a softer, more luxurious, melt-in-your-mouth feel.
More savory selections of Havarti include smoked varieties and those studded with herbs, fruits, and spices such as caraway, dill, garlic, cranberry, chive, pepper, horseradish, and mustard.
Serving Ideas
The true beauty of Havarti lies in its versatility. It's simple enough to enjoy everyday, especially with sandwiches, or snacks of fruits and vegetables. For the cook, Havarti is a wonderful cheese to have on hand thanks to its excellent melting properties. Shred it into omelets, pasta, rice, and vegetable dishes for a lovely change of pace.
For more elegant occasions, grate Havarti atop salads or melt slices onto French bread (place under the broiler for just a few minutes). Or make chic mini sandwich appetizers by layering Havarti, sliced cucumber and fresh dill on little squares of hearty rye. Of course,Havarti is always the quintessential dessert cheese, especially when served with fruit and wine.
4) Limburger: The Worlds's Smelliest Cheese?
Thanks to its reputation as "stinkiest cheese in the world," even the cheese lovers among us may be afraid to take a taste of Limburger. Indeed, the oft-described stenches of rotting feet and mouldy boots may leave much to be desired, but the flavour of this devastatingly odoriferous cheese is most likely not what you'd expect.
The pungent aroma of Limburger comes from its yellow to reddish brown rind, which is soft and easily trimmed off. Inside, Limburger is a creamy yellow, soft-ripened cow's milk cheese that's rather subdued and spreadable. Much like Brie, it has a tame, tangy flavour and luxurious mouth feel that is worth experiencing at least once in your lifetime.
If you're feeling adventurous, keep reading to learn some tips and tricks for enjoying Limburger.
History
Though Limburger is almost universally known as "the stinky German cheese," it was actually created by Trappist monks in Belgium. It is named for the historical city of Limbourg where it was first sold.
However, the cheese became so popular in Germany, the Germans took the recipe and made it their own. By the late 20th century, most Limburger was produced in Germany and the United States, and today even the Belgians regard it as a German cheese.
Production
To make Limburger, cow's milk is heated with rennet and special cultures and allowed to rest. Once the warmed milk separates into curds and whey, the curds are cut and packed into traditional rectangular moulds for pressing. The cheese is then allowed to ripen for two weeks in conditions of high temperature in humidity.
From here, the temperature is lowered and the cheese is aged for two to three months. During this time, the bricks of Limburger are bathed repeatedly with a brine of salt water and Brevibacterium linens. This bacterium, used to ferment Limburger and other washed-rind cheeses such as Pont l'Eveque, Taleggio, and Reblochon, settles down into the cheese and begins to reproduce. This is what gives Limburger its potent yellowish-orange rind and unmistakable signature scent.
Storing Tips
It's clear the odour of Limburger can be detected at a considerable distance, so take care when storing it among other foods (or sensitive family members). Take steps to tame the aroma by rinsing the rind or cutting it off completely. Then tightly re-wrap the cheese and store in a lidded glass jar in the refrigerator. This will contain the smell without harming the texture or flavour.
Serving Ideas
Limburger is a table cheeses that's best served with full-flavoured foods (and perhaps an after-dinner mint). Traditionally, the cheese is cut into thin slices and served with dark German breads such as rye or pumpernickel. To make a classic Limburger sandwich, spread the bread with mustard and top the cheese with slices of raw sweet onion.
Other tasty accompaniments for Limburger include boiled ham, pickles, crackers, fruits andvegetables (try radishes), and tinned fish like sardines and anchovies. The best beverage pairing here is an icy cold German Bock or Munich Lager, although a nice Riesling will do well to cut through Limburger's creaminess.
When trying Limburger for the first time, you'll find it's easier to cut through with a wire cheese slicer. Trimming the rind will tame some of the cheese's pungency, but be brave enough to try it with the rind, and without, to see if you have an honest preference.
One final and very important note: Limburger is not a cooking cheese. Heat will actually intensify Limburger's musty funk -- which just may serve to ruin your appetite.
5) Cheshire
One of England’s most famous varieties Cheshire is a rich cow’s milk cheese that’s tremendously popular and widely imitated throughout the world. Full-bodied, sharp, and acidic-fresh, true Cheshire derives a mildly salty flavour from salt deposits that permeate the soil of Cheshire pasturelands.
Cheshire is a semi-firm cheese with a silky-crumbly texture. Ripened an average over two to three months, it’s relatively mild when young, and sharper and more full-flavoured when allowed to further mature.
Varieties
Cheshire cheese is made in three types: white, red, and blue. The white (actually ivory to pale yellow in colour) and red (deep peach to orange in color) are identical in flavour. The only difference in the red variety is the annatto vegetable dye used to give it attractive colouring.
Blue Cheshire, penetrated by mould during ageing, has a beautiful golden interior tinted with blue veins. It is distinctively sharp, crumbly, and rich, but milder in flavour compared to English Stilton. Blue Cheshire has not been widely produced since the 1990s, but recent demand for the cheese has spurred a revival from producers like Cheshire’s H.S. Bourne.
In addition to the typical white, red, and blue, Cheshire is also made in speciality varieties such as organic, mature, and oak-smoked. At various times of year, producers will also offer selections flavoured with apricot, cranberry, ginger, or dates and walnuts.
History
Cheshire is perhaps England’s oldest cheese on record, with a mention in William the Conqueror’s Domesday Book circa 1086. Since then, the cheese has earned legions of devotees, including famed 16th century historian/mapmaker John Speed who once proclaimed Cheshire to be the best cheese in Europe.
By the 18th century, Cheshire was the most popular cheese on the market. Produced at an estimated 10,000 tonnes per year, it was the only cheese stocked on the ships of the British Royal Navy. In later years, Cheshire saw a decline in production as a larger variety of cheeses became more widelyavailable, particularly younger, fresher crumbly cheeses that were cheaper to produce.
Though Cheshire reached its peak of production in 1960 at around 40,000 tonnes, it still holds rank as the UK’s best-selling crumbly cheese. It’s also a classic favourite among cheese lovers in France, America, and Canada.
Serving Ideas
Cheshire is often enjoyed as an appetiser or snack, and is absolutely wonderful with fresh fruit. A traditional ingredient in Welsh Rarebit, Cheshire can also be incorporated into recipes for baked foods, egg dishes, and salads. Simply crumble it over romaine lettuce topped with tomatoes, carrots, cucumbers, and red peppers for a burst of flavour.
When pairing Cheshire with wine, Riesling, Bordeaux, and Cabernet Sauvignon all balance Cheshire’s full-bodied flavour quite nicely. Cheshire is also perfect with a glass of fine brown ale.
6) Soft French Cheese: Camembert
One of the most famous French soft cheeses Camembert is a luscious, buttery cheese with a thin, edible, aromatic rind. Though made throughout the world, authentic Camembert is from Normandy, an area of northwest France where cows graze on rich soil scattered with apple trees.
Some people claim to be able to taste a hint of apple in Camembert, but overall the cheese is more earthy and nutty, with the mildest hint of mould. Though often compared to Brie,Camembert is much more robust and complex. This real king of French cheeses has a chalky white rind made from added mould, and when ripe, an oozing, creamy suppleness and saltiness that is altogether unique.
Origins
Legend has it that Camembert was first made by farmer’s wife Marie Harel. She was given the secret of its recipe by Abbe Charles-Jean Bonvoust, a priest from Brie who sought refuge at Harel’s Beaumoncel farm during the French Revolution.Harel served the cheese to Napoleon as a gift from the village of Camembert. Napoleon is said to have christened the cheese he enjoyed with the name “Camembert” to forever distinguish it from France’s other soft cheeses.
Today in the Norman village of Camembert, there is a statue to honour creator Marie Harel. However, it’s likely the cheese was crafted long before Harel was even born. Writings confirm the Normandy region was acclaimed for its cheeses since the 1500s. It’s more probable that Camembert became famous during the 1850s thanks to the advent of the railroad. The cheese became well known throughout Paris and all of France during this time. In 1890, engineer M. Ridel invented the now famous round wooden box and Camembert was exported throughout the world.
Production
The making of Camembert is closely related to that of many other famous soft French cheeses, including Brie. For traditional Camembert, only the fresh raw milk of Norman cows is used. This milk has a high fat content and is rich in proteins and vitamins.Once the milk is curdled, it is inoculated with Penicillium camemberti bacterium. Then the curd is packed into moulds and aged. An affinage of 21 days is legally required, and during this time, the penicillium mould forms the velvety white rind and slowly oozing centre that makes Camembert so famous.
It is said that in the village of Camembert, one local farmer continues the tradition of making Camembert using time-honoured methods. Though cheese makers around the world manufacture the more common commercial Camembert, authentic Camembert is made only in the Pays d’Auge region of Normandy, France. This Camembert is strictly controlled by the French government as an Appellation d’Origine Controlee (A.O.C.) product.
Storage Tips
Camembert is best enjoyed within seven days of purchase. Keep it refrigerated, tightly covered in its original packaging until ready to eat. Note that when Camembert is first unwrapped, it may give off a slight odour of ammonia. This is normal for a cheese with a white exterior ripening mould. Just let it rest unwrapped for a little while and the ammonia scent will disappear.
Serving Ideas
As a rule, Camembert should be served at room temperature (or even warm) to bring out its slightly salty and buttery flavour. This makes the gooey cheese even easier to spread on your favourite crackers or French baguette.
Camembert also makes a fine table cheese or luxurious addition to a cheese board. It’s perfect with grapes, berries, and melon and even more luscious with toasted nuts and sweet pears.
Camembert pairs beautifully with French Champagne and red wines such as Bordeaux or Beaujolais. In Normandy, Camembert is enjoyed with Calvados, a locally made dry apple brandy. Like Camembert, it’s considered one of the world’s greatest.
7) Spanish Cheese: Manchego
From the land of Don Quixote comes Manchego, Spain's most famous cheese. Authentic Manchego is very distinctive as it's made exclusively from the whole milk of Manchega sheep. These sheep graze the high plateau of La Mancha, nibbling on the abundance of wild herbs that flourish in this central rocky region. The result is a cheese with a very special taste and aroma, one that can only be described as the classic taste of Espana.
History
Like Spain's famous Serrano ham and olive oil, Manchego is protected by the country's Denominacion de Origen (DO). This council controls production, ensures the exclusive use of milk from registered DO farms, and dictates an ageing period of at least 60 days in natural caves.
It seems this desire for a pure, unique, high-quality cheese has been passed down through the ages. Archaeological remains show that Manchego was produced and eaten many centuries before Christ. Though their methods are unknown, Bronze Age inhabitants of the La Mancha region made a sheep's milk cheese that likely tasted similar to modern Manchego.
These early cheese makers used the milk from a race of sheep that were ancestors to today's Manchega. Over time, the breed was domesticated, but never allowed to mix with other sheep breeds. Thus the unique, time-honoured characteristics of the Manchega sheep and Manchego cheese have lived on for centuries.
Varieties
The flavour of Manchego cheese ranges from mild and subtle to full-bodied and tangy, depending on its age. Typically, Manchego is sold in three different states of maturity:
Fresco (fresh): Aged only about two weeks, fresh Manchego is bone white in colour. It has a texture similar to goat's cheese, but offers a much richer, buttery flavour. Produced in very small quantities, Manchego Fresco can be difficult to find.
Curado (aged 3-6 months): This semi-firm variety is pleasant, sweet, and nutty. Mild and smooth, it melts nicely and is often used in quesadillas.
Viejo (aged one year): With great age, the texture of Manchego becomes firm, almost reminiscent of Parmesan. It displays a hint of sharpness and a rich, deep, peppery flavour. The yellowish cheese is typically used for grating.
Manchego cheese is also produced in a number of homemade, artisan varieties. These include smoked Manchego and those flavoured with rosemary, the prevalent wild herb of the countryside.
8) Parmesan
The best known of the Italian hard cheeses, Parmesan is a heady cow’s milk cheese that showcases a golden rind, straw-coloured interior and rich, sharp flavour. As a popular table cheese and cooking ingredient, Parmesan is made throughout the world, particularly in Argentina, Australia and the United States. However, none of these renditions can compare to the Italian original, the preeminent Parmigiano-Reggiano.
Parmigiano-Reggiano is adored for its complex nutty-salty flavour and granular, melt-in-your-mouth texture. A long ageing period is what ultimately distinguishes Parmigiano-Reggiano from the rest. While a typical American Parmesan might be aged 14 months, Parmigiano-Reggianos are often minimally aged for two years. Cheeses labelled “Stravecchio” and “Stravecchione” are aged three and four years respectively, and the finest Parmigiano-Reggianos may be aged for up to seven years. During ageing, the firm, savoury cheese matures much like a fine wine.
History
Parmigiano-Reggiano has been a great cheese for at least eight centuries. It was first mentioned in the writings of Adamo Salimbene, a monk who lived in Parma around 1200 to 1300 AD. Historical evidence shows the cheese had already reached its famous typicality by this time, with references to Parmesan in Boccaccio’s Decameron (1364) telling us the cheese was quite well known throughout northern Italy. In 1568, Bartolomeo Scappi, a Dominican under the charge of Pope Pius V, published a cookbook that proclaimed Parmesan to be the best cheese on earth.
Production
Today Parmigiano-Reggiano is made completely by hand, just as it was eight centuries ago. With traditional artisan methods and ritual gestures proudly passed down through the generations, the cheese simply refuses to be changed by automation or modern technology. Its ingredients are genuinely local milk, rennet, salt and art.The production of Parmigiano-Reggiano begins annually on April 1 and promptly ends on November 11. Whole milk from cows that graze northern Italy’s rich pasturelands is mixed with naturally skimmed milk and as well as some whey from the previous evening’s cheese making. The mixture is heated in copper vats and then rennet is added to encourage curdling (interestingly enough, whey that remains in the copper vats is traditionally used to feed local pigs fated to become Parma Hams). The curds are then poured into wheel-shaped forms and aged for at least two years. It takes about 490 litres of milk to make one wheel of Parmesan, which weighs about 32 to 36 kg.
Storing Tips
Parmesan may be stored in the refrigerator for up to four weeks. To preserve the flavour and texture, wrap it first in a layer of wax paper, then in foil. Each time you use the cheese, be sure to re-wrap it in a clean sheet of paper.
Parmesan may also be frozen, whole or shaved. Double wrap the cheese and freeze for up to six months, then thaw it in the refrigerator and use within a few days. While freezing may cause Parmesan to become slightly more crumbly in texture, this will be hardly noticeable if the cheese is used in cooked dishes.
Serving Ideas
Parmigiano-Reggiano is an essential cooking ingredient in Italy, adding flavour and aroma to everything from antipasto dishes and sauces to greens, meats and pies. Throughout the world, it’s a classic topping for pizza, pasta, risotto and soups like the famous minestrone. Always slice, shave or grate just what you need, and preferably just before serving or adding to a recipe.
To appreciate Parmigiano-Reggiano at its finest, enjoy it as the Italians do – as a table cheese. Experience the full delicacy of its flavour by eating Parmesan plain, or complement it with ripe pears, apples, figs, grapes and walnuts. As for wine, Parmigiano-Reggiano goes well with Pinot Noir and Cabernet Sauvignon, but in Italy, it’s been paired for centuries with a dry red Lambrusco.
9) Mascarpone
Italy’s most luxurious fresh cheese, Mascarpone [mahs-kahr-POH-neh] is a soft, buttery cow’s milk variety of double - to triple-cream status. With a milk fat content of 60 to 75%, the ivory-coloured cheese is delicate in flavour and extra creamy in texture. Rich, supple and almost decadent, it can be easily spread onto fruits, breads and crackers, or deliciously mixed into some of Italy’s best recipes, including risotto, lasagne, cannoli and tiramisu.
History
Hailing from Italy’s Lombardy region, it’s believed that Mascarpone was first made in an area southwest of Milan sometime around the late 16th or early 17th century. But many theories exist as to how the exquisite cheese got its name. Some say “Mascarpone” comes from the Spanish “mas que bueno” (“better than good”). Others insist the name comes from “mascarpia,” a local dialect term for the similarly produced “ricotta.” According to culinary experts, though, the cheese’s original name was “mascherpone,” a moniker derived from “Cascina Mascherpa,” a family farmhouse that was once located between Milan and Pavia.
Production
Although Mascarpone is often described as a curd cheese, it’s “technically” not a cheese at all. It’s actually made in much the same manner as a yoghurt, with a culture.
To produce Mascarpone, cream is skimmed off the top of standing milk and poured into metal containers. Once heated to 85ºC, the cream is soured with tartaric acid, a natural acid derived from the tamarind tree. The mixture is then allowed to rest in special containers or cloth bags to drain off the whey. Within 24 hours, the cream mixture thickens and becomes very dense. Unlike many other cheeses, Mascarpone is not aged and it’s generally sold right after production.
One delicious side note: Mascarpone's cream base is traditionally skimmed from the cows’ milk used to make Parmesan. These cows are fed a special diet of grasses, herbs and flowers, which ultimately gives Mascarpone its wonderfully milky fresh flavour and aroma.
Serving Ideas
So delicate and creamy, Mascarpone needs little garnishing to be fully enjoyed. Take pleasure in a Mascarpone dessert topped with sliced strawberries and chocolate shavings. For a sweet surprise, simply mix it into your hot cocoa and coffee instead of cream. For more savoury preparations, spoon Mascarpone onto hot pasta tossed with sautéed mushrooms and grated Parmesan. Or mix it with chopped herbs and spices and enjoy with toasted baguettes. In Italy’s Friuli region, Mascarpone is most famously mixed with anchovies, mustard and spices and spread onto bread. For total indulgence, pair your Mascarpone creations with Port, Champagne or a snifter of Brandy.
