By John W. Fischer
Kitchen seasoned sequence: advisor to Cheeses id, category, and usage is the definitive consultant to buying and using cheese for pro cooks, foodservice body of workers, culinarians, and foodstuff fanatics. a part of the CIA's new Kitchen professional sequence concentrating on kitchen practise abilities, this elementary, full-color source discusses the fundamental heritage of cheese, its manufacture, and its incorporation into various cuisines around the eating spectrum. Product identity, availability, garage, taste and improvement are all defined intimately during this beneficial creation to the realm of cheese!
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Extra resources for Cheese: Identification - Classification - Utilization (Kitchen Pro Series)
1. Protection — Cheese starts out with fairly high water content. As it ages, one of the simplest changes is that of evaporation. A coating helps to retain moisture, either to keep the cheese at a preferred texture, or to allow the cheese to slowly age and lose some of its water content more gradually. 2. Flavor — Depending on what type of rind is present, there can be a desirable addition of flavor to the cheese, such as that of some herbs or spices — or even the flavor of a bloomy (moldy) rind.
Lastly, as a fresh and high-moisture cheese, it doesn’t keep very well. Hence ricotta salata was created, which is salted, pressed, and dried to increase shelf life. There are locally produced baked and smoked versions in southern Italy, but these products tend not to be available in the United States, and are also variants that were created to increase the shelf life of what is essentially a by-product of the cheesemaking process. Leave it to Italian ingenuity to make what used to be a troublesome waste product into a delicious ingredient.
So, Mimolette will ripen and live for a couple of years; Camembert is overripe and virtually inedible after a couple of months. Now, while the ingredients and basics of cheesemaking are good to know in order to better understand the product, you can do pretty well by just concentrating on a few basic aspects of a cheese. What milk is it made from? Is it soft, semi-soft, or hard? What kind of rind does it have? The first two have been covered previously. The last follows. RINDS HAPPEN Jean-Francois was feeling a bit peckish, and went to the cellar to fetch some cheese for a quick snack.