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Cheese

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Cheese

  1. 1. Ahh, The Power of Cheese Auburndale High School Auburndale, WI Kate Raab & Andrea Lang
  2. 2. Brie and Camembert <ul><li>BREE and CAMEMBERT </li></ul><ul><li>French decent creamy and pale colored </li></ul><ul><li>Bloomy rind comes from the Penicillium Candidum , a white mold applied to the surface. Formed into wheels. </li></ul><ul><li>Napoleon was so delighted in his first taste of Camembert, he kissed the waitress who served it. </li></ul>
  3. 3. Mozzarella <ul><li>Origins in Italy. </li></ul><ul><li>#1 Cheese used in the food industry. </li></ul><ul><li>First made from the milk of the Water Buffalo. </li></ul><ul><li>Curds are kneaded or stretched. </li></ul><ul><li>Formed into balls or logs. </li></ul><ul><li>White soft elastic tears into strips. </li></ul>
  4. 4. Provolone <ul><li>Pro-vo-lo’neh </li></ul><ul><li>A different culture is used in Provolone than mozzarella to make a fuller taste. </li></ul><ul><li>Firm texture full flavor more flavor than Mozzarella </li></ul><ul><li>Comes in cannonball shapes </li></ul>
  5. 5. Colby <ul><li>A lovely cheese from the great state of Wisconsin! </li></ul><ul><li>Guess which city it is from? Founded 1874 </li></ul><ul><li>Fresh form is known as the favorite treat, CURDS!! </li></ul><ul><li>Curds are sprayed with cold water and stirred to keep them from knitting together. </li></ul><ul><li>Pressed into shape </li></ul>
  6. 6. Edam and Gouda <ul><li>Goo-dah EE-dum </li></ul><ul><li>Dutch origins </li></ul><ul><li>Wheel or wedge shape </li></ul><ul><li>Buttery flavor </li></ul><ul><li>Wax covering- red, black, or yellow flavoring is indicated by the color </li></ul><ul><li>Light Buttery nutty, with smooth creamy texture </li></ul>
  7. 7. Cheddar <ul><li>Only Cheese produced in US prior to 1850. </li></ul><ul><li>Accounts for 1/2 of all Cheese in the U.S. </li></ul><ul><li>English Origins </li></ul><ul><li>Aging makes the flavor </li></ul><ul><li>Medium, mild, sharp, and aged </li></ul><ul><li>Cheddaring process is used to matte the curd </li></ul><ul><li>Interior is usually yellow but can be white </li></ul><ul><li>Exterior can come in three colors, clear mild, Red suggests medium, Black suggests sharp </li></ul>
  8. 8. Brick <ul><li>Origins in Wisconsin </li></ul><ul><li>Semi Hard </li></ul><ul><li>Has small and irregular holes </li></ul><ul><li>Sweet, spicy, and nutty flavor </li></ul><ul><li>Is a relative of Limburger, which has a pungent aroma </li></ul><ul><li>It gains aroma with age </li></ul>
  9. 9. Swiss <ul><li>Origin in Switzerland, Americans copied the recipe and gave it a tune up. </li></ul><ul><li>Characterized by Holes </li></ul><ul><li>Flavor is sweet and nut-like </li></ul><ul><li>Baby Swiss is aged less yielding smaller holes </li></ul>
  10. 10. Parmesan <ul><li>Origins in Italy </li></ul><ul><li>hard cheese </li></ul><ul><li>Wheel, wedge, or powder </li></ul><ul><li>Available fresh or in the “Can” </li></ul><ul><li>One of the most popular cheeses in the World </li></ul>
  11. 11. Muenster <ul><li>Mun’-ster </li></ul><ul><li>Origins in France </li></ul><ul><li>semi soft </li></ul><ul><li>Orange or white surface; creamy white interior. </li></ul><ul><li>Wheels or loafs </li></ul>

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