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