Intro to Cheese Unit Aug2012Presentation Transcript
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.
Grating cheese will encourage melting without overheating. Overheating results in separation of the fat and the development of a tough, rubbery texture
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
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
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!