Cheese Tasting
On a sheet of paper, answer the following  questions: What types of cheeses have you eaten before? What kind is your fav...
   Student will be able to:     Identify   terms related to cheese production and      tasting.     Describe characteri...
   Cheese Definition: Concentrated dairy food    fresh or matured obtained by draining whey    after coagulation of casei...
   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     Fre...
   Unopened store in fridge (34°F-38°F)   Opened, wrap tightly to prevent air exposure   Fresh cheese (cottage/cream ch...
   ColbyApples, pears, tomatoes   Mild Cheddarapple cider, apples, grapes   Monterey Jackfruit, salsa   Mozzarella...
   Best at room temp (take out of the fridge 30    min. before serving)   Limit the number to 5 at one time   Start wit...
1.   Skim through the descriptive     terms listed.2.   Choose one or two favorite terms3.   Choose one or two least favor...
   As you try each sample, savor the flavors and    record your observations!
   ColbyFirm/RipenedUSMild   GorgonzolaBlue-viened/mold    ripenedItalyPiquant/spicy   HavartiSoft/RipenedDenma...
   GoudaFirm/ripenedHollandmild/nutlike   RicottaSoft/unripenedItalybland/semiswe    et   AsiagoFirm/RipenedIta...
   ProvoloneFirm/RipenedItalyBland    to sharp   ParmesanFirm/RipenedItalySharp/p    iquant   GruyereFirm/Ripene...
You are being sent to the grocery store to pick- up cheese for sandwiches, write a one- minute summary on which you will s...
Intro to Cheese August 15
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Intro to Cheese August 15

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Intro to Cheese August 15

  1. 1. Cheese Tasting
  2. 2. 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.
  3. 3.  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.
  4. 4.  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
  5. 5.  Ripening Definition: changes in physical and chemical properties; affecting flavor, texture and cooking quality.
  6. 6.  Go to stores that specialize (larger variety, freshest cheese, knowledgeable staff) Look for  Dates  Freshness  Tightly sealed and undamaged package Ask for tastes
  7. 7.  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
  8. 8.  ColbyApples, pears, tomatoes Mild Cheddarapple cider, apples, grapes Monterey Jackfruit, salsa Mozzarellatomatoes, cured meats Swissgrapes, pears, pumpernickel bread Asiagograpes, figs, espresso Fetaolives, vegetables, seafood, chicken Bluecrusty bread, apple, cappuccino Parmesangrapes, figs, walnuts, bread sticks
  9. 9.  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)
  10. 10. 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!
  11. 11.  As you try each sample, savor the flavors and record your observations!
  12. 12.  ColbyFirm/RipenedUSMild GorgonzolaBlue-viened/mold ripenedItalyPiquant/spicy HavartiSoft/RipenedDenmarkbu ttery FetaSoft/UnripenedGreecesalty BrickSoft/RipenedUSmild/sweet Monterey JackFirm/UnripenedUSMild BlueBlue-veined/mold ripenedFrancePiquant/spicy
  13. 13.  GoudaFirm/ripenedHollandmild/nutlike RicottaSoft/unripenedItalybland/semiswe et AsiagoFirm/RipenedItalypiquant/sharp NeufchatelSoft/UnripenedFrance—mild EdamFirm/RipenedHollandmild/salty RomanoFirm/RipenedItalysharp/piquant CamembertSoft/RipenedFrancemild/pung ent MozzarellaFirm/UnripenedItalymild/delica te MuensterSoft/RipenedGermanymild
  14. 14.  ProvoloneFirm/RipenedItalyBland to sharp ParmesanFirm/RipenedItalySharp/p iquant GruyereFirm/RipenedSwitzerlandmi ld/sweet BrieSoft/RipenedFrancemild to pungent
  15. 15. You are being sent to the grocery store to pick- up cheese for sandwiches, write a one- minute summary on which you will select and why. Be prepared to share!

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