Intro to Cheese Unit Aug2012

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  • Note: Repeated temperature changes will cause deterioration in cheese flavor and texture and will cause the cheese to spoil more quickly. If you have purchased a large block of cheese, cut off only as much as you think you will consume at one sitting, leaving the remainder tightly wrapped in the fridge
  • Objective: Identify terms related to cheese production and tasting. http://www.dairyaustralia.com.au/Dairy-food-and-recipes/Dairy-Products/Cheese/Types-of-Cheese/Fresh-Unripened-Cheese.aspx
  • Objective: Describe characteristics of several different cheeses. Students divide into groups and use the US Foodservice cheese guide to find the cheese/variety. Note: Provolone is made with additional cultures which results in fuller flavors and allows Provolone to age well
  • Students divide into groups and use the US Foodservice cheese guide to find the cheese/variety. Note: Provolone is made with additional cultures which results in fuller flavors and allows Provolone to age well
  • Lactose Intolerant? Most can still enjoy natural cheeses. During the process of making natural cheese, the whey (liquid portion of the milk) is separated from the curd (solid componients in milk), and most of the remaining lactose is removed with the whey. The small amount remaining is consumed by the good bacteria naturally present in the cheese.
  • Objective: Describe the characteristics of different cheeses
  • Objective: List the origin and characteristics of cheeses
  • Intro to Cheese Unit Aug2012

    1. 1. Cheese Study
    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.  http://www.5min.com/Video/How-to-Make-Homemade-
    5. 5.  Grating cheese will encourage melting without overheating. Overheating results in separation of the fat and the development of a tough, rubbery texture
    6. 6.  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  http://www.dairyaustralia.com.au/Dairy-food-and-recipes/Dairy-Products/Cheese/Typ
    7. 7.  Ripening Definition: changes in physical and chemical properties; affecting flavor, texture and cooking quality.
    8. 8.  Go to stores that specialize (larger variety, freshest cheese, knowledgeable staff) Look for  Dates  Freshness  Tightly sealed and undamaged package Ask for tastes
    9. 9.  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
    10. 10. 1. Skim through the descriptive terms listed.2. Choose three terms that could possibly be used to describe cheese.3. Choose two terms that would never be used to describe cheese.4. Be prepared to share your responses!
    11. 11.  Provolone  Soft Fresh Cheeses Gorgonzola  Semi-hard Cheese Goat Cheese  Blue Veined Cheeses Havarti  Semi Soft Cheeses Swiss  Italian Cheeses Parmesan  Hard Cheese Cheese Variety
    12. 12.  Provolone  Soft Fresh Cheeses Gorgonzola  Semi-hard Cheese Goat Cheese  Blue Veined Cheeses Havarti  Semi Soft Cheeses Swiss  Italian Cheeses Parmesan  Hard Cheese Cheese Variety
    13. 13.  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
    14. 14.  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
    15. 15.  ProvoloneFirm/RipenedItalyBland to sharp ParmesanFirm/RipenedItalySharp/piqua nt GruyereFirm/RipenedSwitzerlandmild/s weet BrieSoft/RipenedFrancemild to pungent
    16. 16. 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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