Cheese and wine

1. CHEESE

2. CHEESE
is the coagulation of milk that
occurs through two different
techniques: acidic and enzymatic
coagulation

3. CHEESE
Coagulation of milk is the
concentration of casein (milk’s
protein) and fat with separation of
water (whey) and milk’s soluble
components.

5. Semi cooked curd 48°C
Cooked curd 56°C
Raw curd

6. RENNET PRODUCES CURDLING
PRODUCTION OF CHEESE

7. Traditionally rennet came from the curdled
milk found in cows’ stomachs.

8. COAGULATION CURD
CUTTING OF THE CURD

10. STIRRING AND COOKING

12. DRAINING

17. PRESSING AND DRAINING THE
WHEY

18. SHAPING CHEESE WITH MOLDS

19. PRESSING AND DRAINING OF WHEY

21. Washing/salting the
curd

23. AGEING/RIPENING

26. Milk
Cow Sheep
Goat Buffalo

27. Cow 3.5-5.5%
Goat 3%
Sheep 10-12%
Buffalo 4.4%
TOTAL FAT

28. Cheese can come from:
Raw Milk
Skimmed Milk
Pasteurized Milk

29. CLASSIFICATION OF CHEESES
RAW CURD (NOT COOKED)
SEMICOOKED OR COOKED CURD
PRESSED CURD
PLASTIC CURD CHEESE

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

32. SEMI-COOKED OR COOKED
Temperature of curd increases up to 48°C
(semi-cooked), or up 56°C (cooked)

33. PLASTIC CURD CHEESE
(MOZZARELLA)
After extraction the curd is cut into
slices, and processed in strips or
balls

34. slice
Hot
water

35. slices

36. final mozzarella

37. BURRATA
Buttery flavour, sweet tendency and
greasiness perceptible, aromaticness
perceptible
Sparkling wine, crispy, floral,
fruity. Grapes: Chardonnay,
Prosecco.

38. BURRATA

39. RICOTTA

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

42. ROQUEFORT, GORGONZOLA, STILTON, BLUE
CHEESE
BLUE
&
GREEN
VEINED

43. SPECIAL CHEESE PROCESSING BEFORE
SEASONING
SPORES (penicillium album) ARE
SPRAYED ON THE SURFACE AND THE
MOULD GIVES A “WHITE RIND”

44. Penicillium

45. BLOOMY CRUST
CAMEMBERT, BRIE

46. SPECIAL CHEESE PROCESSING BEFORE
SEASONING
WASHED RIND DURING SEASONING.
SOAKED IN A SALT WATER (BRINE)
SOLUTION

47. TALEGGIO (washed crust cheese)

48. EPOISSES DE BOURGOGNE, NAPOLEON'S
FAVOURITE CHEESE

49. SALTING
Salt gives flavour
Cheese is dipped in salted brine or
dry salting

50. DIPPED IN BRINE
BRINE

51. DRY SALTED

52. SEASONING
THE REDUCTION OF THE
QUANTITY OF WATER INCREASES
THE CONSISTENCY OF THE CURD
AND THE SALTINESS

53. SEASONING
FEW DAYS
1 MONTH
1-6 MONTHS
> 6 MONTHS

56. Acidic tendency Bitter
tendency Sapidity Aromaticness T.O.P.

58. Tete de moines – “girolles”

59. WITH BALSAMIC VINEGAR
chanterelle

60. CHANTERELLE DE TETE DE MOINE
figs and
cherry
chutney

61. SPECIAL SHAPE

62. KEEPING AND SERVICE

63. REFRIGERATOR TEMPERATURE
8/10°C
WRAPPED IN PAPER AND IN
TINFOIL OR PLASTIC WRAP

64. HARD CURD CHEESES HAVE TO BE
WRAPPED IN THIN WHITE COTTON LINEN

65. SERVED AT ROOM TEMPERATURE

66. PAIRING CHEESE AND BREAD

67. NO TO SPICY BREAD, ONION BREAD, OLIVE BREAD,
BACON BREAD, CUMIN BREAD

68. OK TO BREAD WITHOUT SALT, AND RYE BREAD

69. OK TO BREAD WITH GRAPES, WITH FRUITS, PAIRED
WITH GOAT CHEESE (ACIDIC TENDENCY)

70. TOASTED AND GRILLED BREAD,
PAIRED WITH SALTINESS AND BITTER TENDENCY

71. HONEY GOES WELL WITH SPICY TASTE AND
BITTER TENDENCY
BITTER HONEY GOES WELL WITH SWEET CHEESE

72. CHEESE & WINE

73. Goats cheese

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

75. GOATS CHEESES
SEASONED
FRESH WHITE, FRESH, MODER. MINERAL,
MEDIUM A.I.P
WHITE, MODER. FRESH,
MINERAL, SMOOTH, A.P.I
LONG FINISH

76. PARMIGIANO:

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

78. PROSECCO N
BARBARESCO 2015 N
SPARKLING vintage Y
BARBARESCO 1999 Y
CHIANTI CLASSICO
RISERVA 2001 Y

79. CHEDDAR
BAROLO 2001 Y
NAPA CHARDONNAY 2000 Y
SPARKLING CHARDONNAY N

80. PECORINO
/
MANCHEGO

81. DIFFERENT RIPENING

82. SPARKLING ROSE’ N
BAROLO 1995 Y
SAUTERNES Y
PORTO LBV 2000 Y
SAUVIGNON OAKED N