Hard Cheese
Firm cheese.
What is hard cheese?
Soft cheese
What is high moisture content and is soft?
White liquid produced by cows.
What is milk?
Grades of milk
What is A and B?
Rennet
What is an enzyme?
A firm cheese made primarily in NY, WI, VT, and OR, has 45% to 50% fat.
What is American cheddar?
From California and is cheddar-like cows milk cheese. 50% fat. originally made in Monterey county.
What is monterey jack?
Whipped butter
What is incorporating air into butter?
A mix of whole milk and cream.
(50/50)
Half and half
Causes cheese to curdle.
What is rennet?
Came from Parma, Italy and is a hard cheese with 32% to 35% fat.
Parmigiano-Reggiano
Soft, Italian, cows milk similar to cottage cheese, 4% to 10% fat.
What is ricotta?
a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk
What is cheese?
A thick custard like product. Can be flavored and aids in digestion.
(Hint: yoplait)
What is yogurt?
Pasteurization
What is heating milk up to destroy bacteria?
A fresh, firm Italian cow's milk cheese with mild flavor. Becomes elastic when cooked.
What is mozzarella?
Semi-soft, Italian, blue veined cow's milk cheese. 48% fat
What is gorgonzola?
Soft cows milk cheese with 35% fat.
What is cream cheese?
Milk with less than 0.5% fat
Non-Fat milk
Ultrapasteurization
What is reduces whipping propperties and increases shelf life of cream?
A firm, Swiss cow's milk cheese that is sweet and nutty. Aged 12 months.
What is a gruyere?
Soft french, rind ripened cheese made from cows milk.
60% fat.
What is brie?
Fermented milk. Can be substituted for milk and lemon.
What is buttermilk?
The temperature milk should be kept refrigerated.
What is 40o F?
Homogenization
What is:
gives milk a whiter color and richer taste, breaks fat down into a smaller size, isn't required when making cheese?