In basic terms, the process of making cheese is simply removing the liquid from the milk. A starter culture is added to fresh milk to change the lactose into lactic acid, which curdles the milk separating the liquid from the solid. In some cheeses, enzymes are added to further coagulate the milk. Curds (cheese solids) are then separated with the whey (liquid) by means of cutting it into small pieces and pressing it into molds. This process is a determining factor when deciding on the type of cheese to make. Some cheeses are then aged for some time, which could range from a couple of months to years, or until the proper ripeness and flavour is attained.
Cheese making is a complicated process to do. One could hardly purchase milk from the nearby grocers and try to make Mozzarella di Bufala at home; unless you have a small cheese mill hidden in your basement. In fact, only a handful of cheeses like paneer and cottage cheese can be made at home.
Different factors are responsible when making certain types of cheeses; the actual cutting of the curds, the enzyme to be used, the aging process, and the type of milk used are just a few to be considered. Although cow’s milk is widely used for cheese making, milk harvested from buffalo, goat and sheep are also popular. The milk should contain high amounts of protein for it to be considered for cheese making, since casein, a milk protein, is what make up the curds. Below are descriptions of the different types of milk and the kinds of cheeses that are made from it.
Buffalo Milk – Perhaps the most popular cheese made with this type of milk is the Mozzarella. Buffalo milk has high fat content, making it ideal for mozzarella production. Unfortunately, water buffalo milk is not easy to come by, making it a prized commodity in the dairy industry.
Cow’s Milk – Probably the most common type of milk used for cheese making – which could be credited due to its abundance and stability. It is very versatile, containing just the right amount of fat and protein. Cheddar, Muenster, Mozzarella, Colby Jack, Swiss Cheese, Parmesan, Gouda, Gruyere, Bleu, Appenzell, Asadero, Camembert, Cambozola, Bel Paese are just some of the cheeses produced using Cow’s Milk.
Sheep’sMilk – Due to its high lactose content, sheep's milk is hardly consumed as is, but is commonly used to make dairy products like Yogurt and cheese. Well-known cheeses made from sheep milk include the Feta, Roquefort, Manchego, Pecorino Romano, Berkswell, Castellano, Malvern, Meira, Olde York, Serat, Orla and Yorkshire Blue.
Goat’s Milk – Goat’s Milk or chèvre as it is called in France, is more similar to human milk and is very low in potassium, making it safer for people with kidney disorders; thus it is often consumed by people who are ill or have low tolerance to cow’s milk. Cheeses made from this milk include; Bucheron, Chabis, Clochette, Couronne Lochoise, Chabichou du Poitou, Valençay, Pyramide, Mato, Crottin de Chavignol, Pélardon, Picodon, Pouligny Saint-Pierre, Rocamadour, Sainte-Maure de Touraine, Castelo Blanco, Brunost and Caprino just to name a few.
Select Cheeses – Milk from other animals are also used; however as of this moment, these are not that popular and is only available in selected stores. For instance, Caravane is a brand of cheese found in South Africa and is made from Camel’s milk. Airag is a cheese from Turkey and is made of Horse’s milk. Tibetan cheese made in Tibet is produced from Yak’s milk.
-Written by Gab Castellano
Friday, September 17, 2010
Saturday, September 11, 2010
How to substitute Cheeses when Cooking
When cooking, it is inevitable to replace a few ingredients once in a while. This is due to reasons like; unavailability of certain ingredients, cost constrains, or simply replacing with healthier alternatives. The key factor when swapping ingredients is to determine that the replacement can fulfil and will still be able to come up with worthy results. Therefore characteristics like flavor, fat-content, chemical balance, texture and color should be kept in mind.
Cheeses are very complex when it comes to flavor and texture. One could not only substitute cheddar for mozzarella or Colby jack for provolone, since these largely vary in characteristics. In fact, using the wrong cheese even has extreme implications in some recipes. A lot of cooks out there find themselves in a dilemma since some cheeses are not even available in their area.
Below is a short guide and description on how to replace hard-to-find cheeses with the more common variants but can still yield acceptable results. I do not guarantee best results but I assure you that these will still do justice to your recipes.
Gruyere - is a hard yellow cheese made from cow's milk. It is sweet and slightly salty, but the flavor that varies with age. It is mostly used as melting cheese, bearing a chewy and stringy texture when melted. It has a distinguishing light and savoury flavor but does not tend to overshadow other ingredients. When utilized for melting, a cheese mixture of 75% Mozzarella and 25% mild Cheddar cheese yields similar features.
Brie – is a soft cow’s cheese and is pale in color. It is very soft and savoury in flavor, bearing similarities with Camembert cheese in texture. The latter can be used as substitute for cooking while cream cheese is sometimes preferred for baking applications.
Provolone - is a semi-hard cheese with flavours ranging from semi-sweet to a slightly sharp and piquant taste. More common substitutes vary depending on the purpose; Most people use mozzarella for melting, Muenster and Swiss cheese when going for flavour, and sharp Cheddar or parmesan to add some sharpness to it.
Cottage cheese - is a product of cheese curds and has a mild flavor. It is drained, washed to remove acids to give it a sweet flavour, but not pressed, so some whey remains and the curds remain loose. Cheese curds or Ricotta are the best alternatives to this cheese. Feta is sometimes used but it has a more salty and pickled taste to it.
Bleu cheese - is a general classification of cheeses that have spotted or sometimes veined mold into it. The color of the mold is dependent to the make of cheese; but is usually blue, blue-gray or blue-green in hue. One unique characteristic of this cheese is that distinctive smell. Roquefort, Gorgonzola and Bleu are just some of the variants of blue cheese and can be used alternatively.
Grana Padano - is a hard, fatty cheese which is cooked and ripened for at least 9 months. Parmesan cheese can be used however Grana Padano is less crumbly, milder and less complex in flavor; which is why it is preferred by some since it cannot overpower other ingredients.
Colby – is similar to Cheddar, but is softer, moister, and milder as compared to the latter. Due to its mild flavor, Monterey Jack or Gouda is best used in place of it. In fact, when equally mixed together with Monterey Jack, you can make your very own Colby jack cheese.
Emmental - A yellow, medium-hard cheese which is piquant and sharp in flavor and has large holes that are a characteristic of this cheese. It is a type of Swiss cheese so substituting it with any kind of Swiss cheese will work just fine.
-Written by Gab Castellano
Cheeses are very complex when it comes to flavor and texture. One could not only substitute cheddar for mozzarella or Colby jack for provolone, since these largely vary in characteristics. In fact, using the wrong cheese even has extreme implications in some recipes. A lot of cooks out there find themselves in a dilemma since some cheeses are not even available in their area.
Below is a short guide and description on how to replace hard-to-find cheeses with the more common variants but can still yield acceptable results. I do not guarantee best results but I assure you that these will still do justice to your recipes.
Gruyere - is a hard yellow cheese made from cow's milk. It is sweet and slightly salty, but the flavor that varies with age. It is mostly used as melting cheese, bearing a chewy and stringy texture when melted. It has a distinguishing light and savoury flavor but does not tend to overshadow other ingredients. When utilized for melting, a cheese mixture of 75% Mozzarella and 25% mild Cheddar cheese yields similar features.
Brie – is a soft cow’s cheese and is pale in color. It is very soft and savoury in flavor, bearing similarities with Camembert cheese in texture. The latter can be used as substitute for cooking while cream cheese is sometimes preferred for baking applications.
Provolone - is a semi-hard cheese with flavours ranging from semi-sweet to a slightly sharp and piquant taste. More common substitutes vary depending on the purpose; Most people use mozzarella for melting, Muenster and Swiss cheese when going for flavour, and sharp Cheddar or parmesan to add some sharpness to it.
Cottage cheese - is a product of cheese curds and has a mild flavor. It is drained, washed to remove acids to give it a sweet flavour, but not pressed, so some whey remains and the curds remain loose. Cheese curds or Ricotta are the best alternatives to this cheese. Feta is sometimes used but it has a more salty and pickled taste to it.
Bleu cheese - is a general classification of cheeses that have spotted or sometimes veined mold into it. The color of the mold is dependent to the make of cheese; but is usually blue, blue-gray or blue-green in hue. One unique characteristic of this cheese is that distinctive smell. Roquefort, Gorgonzola and Bleu are just some of the variants of blue cheese and can be used alternatively.
Grana Padano - is a hard, fatty cheese which is cooked and ripened for at least 9 months. Parmesan cheese can be used however Grana Padano is less crumbly, milder and less complex in flavor; which is why it is preferred by some since it cannot overpower other ingredients.
Colby – is similar to Cheddar, but is softer, moister, and milder as compared to the latter. Due to its mild flavor, Monterey Jack or Gouda is best used in place of it. In fact, when equally mixed together with Monterey Jack, you can make your very own Colby jack cheese.
Emmental - A yellow, medium-hard cheese which is piquant and sharp in flavor and has large holes that are a characteristic of this cheese. It is a type of Swiss cheese so substituting it with any kind of Swiss cheese will work just fine.
-Written by Gab Castellano
Monday, September 6, 2010
Six Tips when Cooking with Cheddar Cheese
"Somerset cheddar is close and firm in texture, yet mellow in character or quality; it is rich with a tendency to melt in the mouth, the flavour full and fine, approaching to that of a hazelnut" – Joseph Harding
The father of cheddar cheese, Joseph Harding was neither a chef nor a food critic by profession however; he can best describe what good cheddar would, or should taste like. Due to industrialization, a lot of cheddar out there taste far from the traditional variants. Therefore, a lot of us really don’t know what actual cheddar taste like.
Cheddar is a very versatile group of cheese for cooking, in a sense that it has a wide range of flavors. Different variants offer different profiles so choosing one that is best for your dish is the key. As a rule of thumb, always remember that the quality of the cheese directly affects the outcome of the dish. In fact, this applies to all cheeses; most especially to cheddar and Italian cheeses like mozzarella.
Mild Cheddar
If you need a smooth and creamy cheddar, then this is your best bet. Mild Cheddar is often low in fat and melts better however; it lacks that sharp, earthy and pungent flavor which is sought after by most connoisseurs. In good thought, one can take advantage of this when making mellow-flavored dishes since these are hardly overpowering.
Aged Cheddar
Aged cheddar is usually referred to cheddar that is aged for a year or more. This added process contributes the sharp taste of this cheese. Relatively, the longer it is aged; the sharper the flavors so do keep in mind when applying to your cooking. You could blend it together with milder cheeses to create a toned-down version. Aged cheddar tend to be crumbly in texture and sometimes high in fat so it works great for toppings or grated over pasta.
Herbed Cheddar
Some chopped herbs are sometimes mixed together with the cheese before aging, revealing a different but appealing twist to the classic. Do take note that the cheeses actually taste a lot like the herbs so make sure the herbs you used don’t disagree with each other. Experiment with different flavors when adding to pasta dishes to always keep your taste buds active.
Color of Cheddar
Contrary to belief, real Cheddar is cream white in color. However, annatto oil extract is added during the process to add more color to it. Cheese mills found today, use food color since it is very convenient. Look more into the texture of the cheese rather than the color since these determine the quality of the cheese.
Infused and Smoked Cheddar
Smoked cheddar is a traditional cheddar infused with smoke. When properly executed, the taste can be very robust and will compliment any dark meat dishes and sauces. Cheddar infused with other flavorings like garlic and chili peppers is also popular nowadays. These are most likely used for salads and sandwiches so as to highlight the infused ingredient.
Storing Cheddar – When keeping aged cheddar, make sure to keep it away from moist areas. Always keep in an air-tight container and never store in the open.
-Written by Gab Castellano
The father of cheddar cheese, Joseph Harding was neither a chef nor a food critic by profession however; he can best describe what good cheddar would, or should taste like. Due to industrialization, a lot of cheddar out there taste far from the traditional variants. Therefore, a lot of us really don’t know what actual cheddar taste like.
Cheddar is a very versatile group of cheese for cooking, in a sense that it has a wide range of flavors. Different variants offer different profiles so choosing one that is best for your dish is the key. As a rule of thumb, always remember that the quality of the cheese directly affects the outcome of the dish. In fact, this applies to all cheeses; most especially to cheddar and Italian cheeses like mozzarella.
Mild Cheddar
If you need a smooth and creamy cheddar, then this is your best bet. Mild Cheddar is often low in fat and melts better however; it lacks that sharp, earthy and pungent flavor which is sought after by most connoisseurs. In good thought, one can take advantage of this when making mellow-flavored dishes since these are hardly overpowering.
Aged Cheddar
Aged cheddar is usually referred to cheddar that is aged for a year or more. This added process contributes the sharp taste of this cheese. Relatively, the longer it is aged; the sharper the flavors so do keep in mind when applying to your cooking. You could blend it together with milder cheeses to create a toned-down version. Aged cheddar tend to be crumbly in texture and sometimes high in fat so it works great for toppings or grated over pasta.
Herbed Cheddar
Some chopped herbs are sometimes mixed together with the cheese before aging, revealing a different but appealing twist to the classic. Do take note that the cheeses actually taste a lot like the herbs so make sure the herbs you used don’t disagree with each other. Experiment with different flavors when adding to pasta dishes to always keep your taste buds active.
Color of Cheddar
Contrary to belief, real Cheddar is cream white in color. However, annatto oil extract is added during the process to add more color to it. Cheese mills found today, use food color since it is very convenient. Look more into the texture of the cheese rather than the color since these determine the quality of the cheese.
Infused and Smoked Cheddar
Smoked cheddar is a traditional cheddar infused with smoke. When properly executed, the taste can be very robust and will compliment any dark meat dishes and sauces. Cheddar infused with other flavorings like garlic and chili peppers is also popular nowadays. These are most likely used for salads and sandwiches so as to highlight the infused ingredient.
Storing Cheddar – When keeping aged cheddar, make sure to keep it away from moist areas. Always keep in an air-tight container and never store in the open.
-Written by Gab Castellano
Thursday, September 2, 2010
New Domain Acquired
We just acquired BetterCheddar.com and the site will start forwarding to our site to purchase Cheddar Cheeses shortly. It's catchy and certainly easy to remember like our Mozzarella domain name BellaMozzarella.com which in Italian means beautiful Mozzarella.
Wednesday, September 1, 2010
Italian Cooking with Cheese: Polpettine di Provolone Recipe
Cheese plays a vital role in the Italian kitchen. During Roman times, cheese making was the only way to preserve highly nutritious milk before refrigeration. As a matter of fact, The Roman Empire adopted cheese making from the Middle East settlers, and refining the process into an art form. When the empire collapsed, cheese making regions became isolated. They started to develop their own unique types of cheeses, giving us the different kinds of cheeses found today. Because of this, Italian cooking revolved around this certain ingredient.
Fried Mozzarella is one example of a South Italian classic dish which utilizes fresh Mozzarella di Bufala. This cheese has a very light and creamy taste thus best-suited for as an appetizer. Provolone, also an Italian cheese, is used for cooking, dessert applications and sometimes for grating. Recipes like the Provolone Balls (Polpettine di Provolone) are standby of Italian cuisine, responsible for the classic spaghetti and meatballs. This cheese is also a must when making a traditional lasagna. The unmistakably piquant flavor of Parmigiano Reggiano, somehow similar to Swiss cheese, makes it ideal grated on top of pasta dishes. The Italian cheese basket, is a bowl made out of cheeses, which you can fill with pasta and a thick sauce, although sometimes risotto and gnocchi is used.
Italian cooking is very simple and rustic, relying more on the freshness and quality of their ingredients rather the technique involved. Fresh herbs and cheese is a must when doing Italian dishes. It is also an incredibly neutral cooking style therefore; substituting some hard-to-find Italian cheeses with some good, quality cheddar will still turn out a very pleasant dish.
The Polpettine di Provolone recipe below can give you an idea how this rustic, cooking style works.
Yields 4 servings
Ingredients:
Grate the cheese and the bread. Put the breadcrumbs through a strainer, making sure that there are no large pieces. Combine them in a bowl with the cheese and the minced parsley. Season the mixture with a pinch of nutmeg, a grind of pepper, and a little salt.
Mix in three eggs. The mixture should be quite stiff so turn it out onto a floured counter top and divide it into 3 equal parts. Roll them under your palms to shape like balls, flattening them so they are about a half-inch thick. Dust with flour each balls.
While preparing the balls, set your oil to heat on the stove. It should be fairly hot but not smoking.
Beat the remaining eggs in a bowl. Dredge your cheese balls in the egg, and fry them for a couple of minutes, or until golden. Drain them on kitchen towel paper and serve them hot with the tomato sauce and pasta.
Italian Cooking is a good starting ground for beginners learning how to cook. Like most Italian dishes, this recipe is very easy and simple to do. Make this as an activity you can do with the kids; you’ll be surprised how this can whip up their appetites.
Fried Mozzarella is one example of a South Italian classic dish which utilizes fresh Mozzarella di Bufala. This cheese has a very light and creamy taste thus best-suited for as an appetizer. Provolone, also an Italian cheese, is used for cooking, dessert applications and sometimes for grating. Recipes like the Provolone Balls (Polpettine di Provolone) are standby of Italian cuisine, responsible for the classic spaghetti and meatballs. This cheese is also a must when making a traditional lasagna. The unmistakably piquant flavor of Parmigiano Reggiano, somehow similar to Swiss cheese, makes it ideal grated on top of pasta dishes. The Italian cheese basket, is a bowl made out of cheeses, which you can fill with pasta and a thick sauce, although sometimes risotto and gnocchi is used.
Italian cooking is very simple and rustic, relying more on the freshness and quality of their ingredients rather the technique involved. Fresh herbs and cheese is a must when doing Italian dishes. It is also an incredibly neutral cooking style therefore; substituting some hard-to-find Italian cheeses with some good, quality cheddar will still turn out a very pleasant dish.
The Polpettine di Provolone recipe below can give you an idea how this rustic, cooking style works.
Yields 4 servings
Ingredients:
- 2.5 Pounds sharp Provolone
- 6 ounces day-old bread or breadcrumbs
- 2 cups Ready-made tomato sauce
- 1/4 cup parsley, finely minced
- 5 pieces eggs
- freshly ground nutmeg
- Salt and pepper
- Oil for frying
- All- purpose flour
- freshly ground nutmeg
- Salt and pepper
Grate the cheese and the bread. Put the breadcrumbs through a strainer, making sure that there are no large pieces. Combine them in a bowl with the cheese and the minced parsley. Season the mixture with a pinch of nutmeg, a grind of pepper, and a little salt.
Mix in three eggs. The mixture should be quite stiff so turn it out onto a floured counter top and divide it into 3 equal parts. Roll them under your palms to shape like balls, flattening them so they are about a half-inch thick. Dust with flour each balls.
While preparing the balls, set your oil to heat on the stove. It should be fairly hot but not smoking.
Beat the remaining eggs in a bowl. Dredge your cheese balls in the egg, and fry them for a couple of minutes, or until golden. Drain them on kitchen towel paper and serve them hot with the tomato sauce and pasta.
Italian Cooking is a good starting ground for beginners learning how to cook. Like most Italian dishes, this recipe is very easy and simple to do. Make this as an activity you can do with the kids; you’ll be surprised how this can whip up their appetites.
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