Culinary Chapter 10 Cheese
At least __ % of the material in processed cheese food must be cheese. Additional moisture can be added to make it spreadable
51
Individual cheeses are typically served as a separate course within a formal meal:
appetizer course following a meal (along fruit before a dessert)
Roquefort
blue-vein cheese
Stilton
blue-vein cheese
gorgonzola
blue-vein cheese
to make them, needles are injected into the cheese to form holes in which mold spores multiply. The cheese is salted and ripened in a cave
blue-vein cheeses
Are often served with cheeses
bread or crackers and fruit cured meats (salami), roasted peppers, raw vegetables
No matter the material (wooden, marble, china), the flat platter is typically called a
cheese board
Processed cheese food is like processed cheese except that it also includes other ______ products
dairy
cheeses in which the rind is permited to harden naturally through exposure to air. The rim becomes firm but the interior remains tender.
dry-rind
______ is one of the best known cheese dishes. It has a thick, creamy texture and is typically used for dipping cooked or raw vegetables and bread
fondue
types of cheese
fresh soft, rind-ripened semisoft hard blue-vein grating processed
cottage cheese
fresh cheese
cream cheese
fresh cheese
feta and ricotta are examples of
fresh cheese
fresh goat
fresh cheese
mascarpone
fresh cheese
mozzarella
fresh cheese
What kind of cheese spoil rapidly?
fresh cheeses
are moist, soft cheeses that typically have not ripened or significantly aged. Are used as spreads, eaten with fruits or used in cooking and baking
fresh cheeses
Parmigiano-Reggiano
grating cheese
Pecorino-Romano
grating cheese
Sapsago
grating cheese
are solid, dry cheeses that have a grainy consistency, making them ideal for grating.
grating cheeses
Manchego
hard cheese
Provologne
hard cheese
What cheeses can keep longer because of their low moisture content
hard cheese
cheddar
hard cheese
gruyèere
hard cheese
have a drier texture than semisoft cheeses and a firmer consistency. They slice and grate easily.
hard cheeses
3 ways cheeses can be used in cooking
in a dish in a sauce as a topping or garnish
3 basic ways to serve cheese as a separate course
individual cheese multiple cheeses (flight of cheeses) cheese cart
The mold on cheese contaminate the entire cheese?
no. You can remove mold and eat the cheese.
If they have been stored in the refrigerator, they should be left for ____ hour at room temperature. If left out longer than several hours, hard cheeses become ______. Soft cheeses may _____
one oily dry out (soft cheeses)
It is best to wrap cheese in _____ paper and store it in a cool place, because plastic wrap does not allow cheese to breathe
paper or butcher paper
Is made from one or more cheeses that have been finely ground, mixed together with other nondairy ingredients, heated, and poured into a mold.
processed cheeses
Is edible and provides a delightful contrast in texture and flavor to the interior of the cheese.
rind
semisoft cheeses whose rinds are washed with a liquid such as grape juice, beer, brandy, wine, cider or olive oil. The washing produces beneficial bacteria that penetrate and flavor the cheese from the rind to the inside
rind-ripened
Cheeses should be served at _____ temperature.
room
when fully ripe, a soft cheese should be nearly _____
runny
fontina
semisoft cheese
monterey jack
semisoft cheese
muenster
semisoft cheese
port salut
semisoft cheese
are more solid than soft cheeses and retain their shape. They may be mild or strongly flavored as a result of the process used to make them.
semisoft cheeses
brie
soft, rind-ripened cheeses
camembert
soft, rind-ripened cheeses
pont l'Eveque
soft, rind-ripened cheeses
are soft cheeses that have been ripened by being exposed to a spray or dusting of friendly mold. These cheeses are aged until the _______ surface develops a soft downy consistency.
soft, rind-ripened cheeses rind
High heat causes cheeses to become ______. That's why you need to use low heat when cooking cheeses
tough and rubbery
Pre-grating cheese causes it to ____ and lose flavor. Grate only when you need it.
dry
Jarlsberg
hard cheese
edam
semisoft cheese
Wax is applied to form a solid shell around the cheese as it ripens. The interior remains consistently soft.
waxed-rind