My situation is a solemn one. Life is offered to me on condition of eating beefsteaks. But death is better than cannibalism. My will contains directions for my funeral, which will be followed not by mourning coaches, but by oxen, sheep, flocks of poultry, and a small traveling aquarium of live fish, all wearing white scarfs in honor of the man who perished rather than eat his fellow creatures. George Bernard Shaw
Aging Cheese
Nearly all cheese is subjected to some form of aging. Fresh cheese is the only type that does not undergo the aging process and needs to eaten soon after it's made. The aging process significantly affects the flavor of cheese. While the aging time varies, almost all cheese has some amount of aging.
The aging process is not the only factor that determines the flavor of cheese. The initial steps in the cheese making process also have a big impact on how the cheese will taste. Everything that goes into the cheese making process contributes to the final product. The end result of flavor and consistency may seem like a complicated process. Let's take a closer look at how ingredients affect the aging process.
It is important to know that milk curdles as a result of acid. Cheese makers add acid or bacteria that creates acid in order to get the milk to curdle. The bacteria or acid added to the cheese plays a critical role in how the cheese will age. For example, Emmental (Swiss cheese) is created by using the Propionibacter shermani bacteria. A common penicillum mold is used in some blue cheeses. The acid or bacteria used affects the aging process.
Salt will also have an impact on aging. Microorganisms can either thrive or fail in the chemical environment created by salt. The type of salt and the amount of it that is used affects the aging process. When the salt also has an impact on aging. Good cheese makers will plan ahead and take
Temperature and moisture control are critical to the aging of fine cheese. At various stages the product will be heated or cooled. Even prior to making cheese, for example, milk is pasteurized - a technique in which the milk is heated enough to kill harmful organisms, but below cooking. This adjustment works in tandem with humidity levels and the moisture content of the cheese. A fine, fresh cheese will have a higher water content, a hard cheese will be dryer.
In the case of some fine cheeses, a spray is used not only to control moisture but to add organisms that affect consistency and taste. Blue penicillum mold affects both the ultimate taste and the consistency of the final product. A related strain is used to produce a camembert. The surface mold affects both the interior consistency and the ultimate taste. At this point additives can be introduced, such as spices that also affect the flavor.
All this has to be monitored and adjusted in just the right way to make a cheese worthy of connoisseurs. The affineur controls this process with the delicate sensibility of an artist and the precise knowledge of a scientist.
A fine cheddar may be aged for a few months or as long as two years, for example. An extra sharp cheddar may see even more time in the shed. Cheddar is technically a method of chopping, but the name has become attached to cheese of a certain color, consistency and flavor. The affineur has to observe, sample and apply years of experience to produce just the right outcome.
Even the type of rind plays a part. Some bacteria used will produce a natural rind as the cheese ages. In other cases, washing or the artificial application of compounds produces the rind. Which occurs is one part of the aging process that has to be kept in mind.
A variety of factors affect the ripening and aging process. Microbes, heat, moisture, and enzymes all seriously impact affinage. A good cheese maker will be very selective in what ingredients go into making the cheese. Properly controlling all aspects of the aging process is crucial to producing a great tasting cheese!
Good for you and your teeth
Good for you and your teeth Published by Wayzata Dental Staff under Dental Health Tea: Yes, drinking too many cups of tea is not detrimental to your dental health but advantageous. Tea contains fluoride which is good for your teeth. Tea, like water, keeps our mouth hydrated, thereby preventing oral problems. It is important to clean the mouth after consuming tea as tea may cause stains on the teeth. Citrus Fruits: Fruits like lemon, guava, orange, grapefruit, and tangerine provide the n
Parmigiano-Reggiano, the Authenticity Stamp that Makes a Difference
Today, following Academia Barilla Italian Culinary Specialist Mario Rizzotti, who loves to educate about the authenticity of Italian gourmet food products, we would like to focus our and your attention on the three different strengths of Parmigiano-Reggiano, as classified by their aging process and by the authenticity stamp on display on the product, as regulated by the Italian Consortium for Parmigiano-Reggiano. Mild and smooth, full-flavoured and crumbly or aromatic and spicy with a grainy
Energy made of cheese waste at Kraft
Whey is the most common waste byproduct of cheese production. Until now the Kraft companytried to reuse the whey by concentrating it and using it as animal food or fertilizer on eco-friendly farm fields. This method of reuse created side-emissions from the transport and cleaning of the waste-water created by the concentration process. The newproject at Kraft is a on-site treatment system which turns used whey into energy. This system generates enough energy to heat more than 2,600 homes.
|
