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.
0
comments
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."
0
comments
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.
0
comments
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.
