On a sheet of paper, answer the following questions: What types of cheeses have you eaten before? What kind is your favorite? List 5 dishes that cheese plays an important roll.
Student will be able to: Identify terms related to cheese production and tasting. Describe characteristics of several different cheeses. List the origin and characteristics of cheeses.
Cheese Definition: Concentrated dairy food fresh or matured obtained by draining whey after coagulation of casein. Classification: Amount of Moisture: Soft, semi-hard or hard Length of Ripening: unripened, mold ripened, or bacteria ripened
Ripening Definition: changes in physical and chemical properties; affecting flavor, texture and cooking quality.
Go to stores that specialize (larger variety, freshest cheese, knowledgeable staff) Look for Dates Freshness Tightly sealed and undamaged package Ask for tastes
Unopened store in fridge (34°F-38°F) Opened, wrap tightly to prevent air exposure Fresh cheese (cottage/cream cheeses) tightly sealed, cold and used with 2 weeks Semisoft, firm and hard cheeses stay fresh for 4-8 weeks Shredded lose moisture, use within a few days
Best at room temp (take out of the fridge 30 min. before serving) Limit the number to 5 at one time Start with less intense/soft cheeses Chew slowly and savor the flavors Cleanse your palate (bread, room temperature water, fruit, nuts)
1. Skim through the descriptive terms listed.2. Choose one or two favorite terms3. Choose one or two least favorable terms.4. Be prepared to share your responses!
As you try each sample, savor the flavors and record your observations!