30. RAW CURD CHEESES
NORMALLY THEY HAVE A SOFT
CURD, RICH IN WATER, LIKE
CRESCENZA, GORGONZOLA,
ROQUEFORT & STILTON
31. PRESSED CURD CHEESES
CURD IS CUT AND PRESSED TO DRAIN
OFF THE WHEY (SERUM).
CHEESES WILL HAVE A SEMI or HARD
CURD
SEMI HARD: FONTINA, GRUYERE
HARD: PARMIGIANO
40. Sweet tendency and greasiness moderately
perceptile, aromaticness and t.o.p.
moderately perceptibile.
Ricotta has an intense smell of milk
White wine, crispy, sparkling, light body,
medium finish taste
41. SPECIAL CHEESE PROCESSING BEFORE
SEASONING
ADDITION OF SPORES
pennicillium glaucum or roqueforti
BLUE VEINED CHEESES
74. Goats Cheese
Semi fat cheese, raw or semi
cooked curd. Flavour is moderate
to intense, with barely acidic
tendency. When seasoned the
flavour increases saltiness
77. PARMIGIANO:
Semi Fat Cheese, slow seasoning, hard
curd.
1 kg cheese comes from 16 litres of milk!
Sharp, complex fruity/nutty taste and
slightly gritty texture, long length