Cheese Production

Bel Paese «Country:Italy Milk:cow milk Texture:semi-soft

Bel Paese is from the Lombardy region of Italy.

• It is a modern, creamery, semi soft cheese and has a light, milky aroma.

• It is matured for 6-8 weeks.

Edam ( Holland, semi-hard to hard cheese)

It comes in a shape of ball covered with distinctive red wax.

• Edam is produced from skimmed or semi-skimmed milk.

• usually consumed young, when the texture is elastic and the flavor is smooth, sweet and nutty.

Black-wax coating means that Edam has been matured for at least 17 weeks.

MYSOST A Norwegian speciality, mysost is a firm, mild tasting whey cheese with a distinctive caramel-like aroma and a golden brown

colour. It is made by boiling down whey with milk, cream and other ingredients until a thick brown mass is formed, which is then shaped

into blocks of cheese.

Mysost — “whey cheese” is also called brunost “brown cheese”.

Myse is Norwegian for whey.

Emmental (Switzerland, hard cheese, unpasteurised thin rind is covered by paper )

The aroma is sweet ,flavor is very fruity

Emmental has walnut-sized holes one of the most difficult cheeses to be produced because of it’s complicated hole-forming

fermentation process.

Feta (Greece, soft)

• Feta is one of the most famous cheeses in Greece. Feta is solid, but crumbly with some fissures.

• Pure white, it has a milky fresh acidity.

• today most feta is made with pasteurized milk.

• It has a fat content of 40 – 50%.

Gouda (Holland, semi-hard) Named after the Dutch town of Gouda.

• It accounts for more than 60% of the cheese produced in Holland.

• It is round with very smooth, yellow, waxed rind.

• The flavor is sweet and fruity. As time passes, the taste intensifies and becomes more complex.

• Mature Gouda (18 months plus) is coated in black wax which provides a stark contrast to the deep yellow interior.

• Gouda is considered to be one of the world’s great cheeses.

• It is both a table cheese and a dessert cheese, excellent with fruit and wine.

Grana (Italy, hard)

• One-quarter of Italian milk production goes on Grana cheese.

• aged for up to four years, still have a smooth texture

Halloumi (Cyprus, hard)

• It is a stretched curd cheese produced from sheeps’s, cow’s or goat’s milk.

• It has a shape of small loafs in different sizes.

• The cheese has no rind.

• Chopped mint is often added to the curd.

• Halloumi is a perfect cooking cheese.

• It will hold it’s shape after grilling or frying. It is very similar to Mozzarella.

Limburger( Belgium,soft,pasteurised,culture,rennet)

The smooth, sticky, washed rind is reddish-brown with corrugated ridges.

• The yellow interior hints at sweetness but the taste is spicy and aromatic, almost meaty.

• Curd is cut up, then heated, rectangular moulds, and then it is salted and left to ripen in high-humidity conditions for two weeks.

Matures for several months. Limburger has a legendary aroma which is due to enzymes, breaking down proteins on the surface

of the cheese.

Mihalic ( Turkey, hard, sheeps milk) various sizes and shapes, usually balls or slices, stored in brine.

• The curds are placed in hot water and stirred

• Then left in the water to harden and acquire a firm, slightly elastic texture and finally are salted and dried.

• The cheese is used in salads or in baked dishes.

Monterey Jack( USA, Semihard)The Monterey Jack was developed by a Californian Scot, David Jacks in 1882

• Monterey Jack’s consistency depends on its maturity; most softer varieties (common in Ameri-can supermarkets) is aged for one

month, while grating Jack is aged for upwards of 6 months.

• Older Jacks are smeared with oil and pepper to maintain softer rinds.

• Monterey Jack has a buttery, bland taste and melts easily.

Mozzarella (Italy, soft) The plastic, buffalo milk cheese

• Pasteurized milk is curdled, the curd is cut.

• Extra time in the vat is allowed so that the curd can sink to the bottom and so that the lactic acids can soften the curd to make it

easier to knead.

• The curd is treated with extremely hot water (>80 C ) and is kneaded into a shiny lump.

Neufchatel(France, soft)

• soft-white, table cheese

• It has aroma and taste of mushrooms.

• Unlike other soft-white-rinded cheeses, Neufchatel has a grainy texture.

• Neufchatel comes in a variety of shapes, such as squares, cylinders and hearts.

Parmesan (Italy,Parma, hard) one of the world’s most popular and widely-enjoyed cheeses.

• Curd is cut and then heated, while stirring the curd to encourage whey runoff.

• The curd is further cooked.

• then pressed in cheesecloth-lined moulds.

• After two days, the cheeses are removed and salted in brine for a month, then allowed to mature for up to two years in very

humid conditions.

Provolone (Italy, semihard) all-purpose cheese used for cooking, dessert purposes and even grating.

• It is traditional, creamery, stretched, curd cheese.

• This cheese appears in various shapes.

• The thin, hard rind is golden-yellow and shiny.

• Sometimes it is waxed.

• Dolce (mild Provolne) is aged for two to three months, and it is smooth with a thin waxed rind.

Quark ( Germany, soft,smooth texture)

• Quark simply means “curd” in German

• Quark can be made from whole, skimmed or semi-skimmed milk or even buttermilk.

• Soft and moist, like a cross between yogurt and fromage frais, it should taste lemon-fresh.

• This cheese ripens within a few days.

Ricotta ( Italy, soft)

• It is white, creamy and mild.

• It is primarily made with cow’s milk whey which is heated ,Citric acid is added to encourage destabilization and separation

• Proteins from the whey separate rise and coagulate; the proteins (lactalbumin) are skimmed off and put in a basket to drain for

two days after which the “cheese” is ready for market.

• There are three distinct varieties of ricotta: ricotta salata moliterna (ewe’s milk whey), ricotta piemontese (cow’s milk whey + 10%

milk) and ricotta romana (a byproduct of Romano cheese production).

Roquefort ( France, semi-hard) Roquefort is considered as the “King of cheeses”.

• It had a tingly pungent taste and ranks among blue cheeses.

• It has the cylinder-shape with sticky, pale ivory, natural rind.

• Ripe Roquefort is creamy, thick and white on the inside and have a thin, burnt-orange skin.

• The ripening of the cheeses is in the natural, damp aired caves found under the village of Roquefort-sur-Soulzon.

• It is the quality of the milk, the processing of the curd, the adding of “Penicillium roqueforti” and finally the ripening in natural

caves that give us this unique and remarkable cheese.

• This cheese has a distinct bouquet and a flavor that combines the sweet burnt-caramel taste of sheep’s milk with the sharp,

metallic tang of the blue mould.

Stilton (England, semi hard,55% fat)

• “The King of Cheeses” Stilton is a blue-mould cheese with a rich and mellow flavor and a piquant aftertaste.

• It has narrow, blue-green veins and a wrinkled rind which is not edible.

• Stilton is milder than Roquefort or Gorgonzola, and is equally excellent for crumbling over salads or as a dessert cheese, served

with a Port Wine.

• There are two types of Stilton: Blue and White Stilton.

• Rennet is added to milk after an hour curd forms. The curd is drained and moulded. One week passes and then Stiltons are

allowed to mature for 6 to 8 months.

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