tag:blogger.com,1999:blog-24918753145080604482024-03-13T06:23:55.413-04:00The Cheesy Times<b>To share our knowledge of cheese with the world. Created and maintained by <a href="http://www.GoldenAgeCheese.com">
goldenagecheese.com</a></b>Golden Age Cheesehttp://www.blogger.com/profile/07949505877252582567noreply@blogger.comBlogger531125tag:blogger.com,1999:blog-2491875314508060448.post-78157323444010948862018-02-10T09:34:00.000-05:002018-02-10T09:34:01.572-05:00Celebrate Valentine’s Day With The Gift Of Cheese<div class="MsoNormal">
With Valentine’s Day approaching, it is time to figure out
what you want to get your significant other for this special day. Chocolate and
flowers may be the traditional choice, but there are plenty of other options as
well, including cheese. Cheese is a unique gift that you and your significant
other can enjoy together and there are multiple ways to turn it into a
Valentine’s Day present. <o:p></o:p></div>
<div class="MsoNormal">
Cheese And Chocolate<o:p></o:p></div>
<div class="MsoNormal">
You may not realize it but cheese actually goes great with
chocolate. This means that you can still get your Valentine the traditional
heart-shaped box of chocolates or another similar assortment. Instead of just
leaving it at that, complete the present with some delicious cheese. This is
the perfect chance to give your loved their favorite cheese that is hard to
find or try some new flavors. To make the perfect combination of cheese and
chocolate, look online to see which pairings will bring out the right flavors. <o:p></o:p></div>
<div class="MsoNormal">
Pair Cheese And Wine<o:p></o:p></div>
<div class="MsoNormal">
Although wine may not be a traditional Valentine’s Day
present, it is ever present at celebrations. This makes this romantic holiday
the perfect chance to enjoy some artisan cheese or unique options with your
favorite wines. As with chocolate, you can easily find pairing suggestions
online and most cheese sellers will even list recommended pairings with each of
cheeses on their website so you don’t have to do anything but order. The cheese
and wine can be your appetizer before your date at a restaurant or even dessert
after. <o:p></o:p></div>
<div class="MsoNormal">
Choose Some New Flavors<o:p></o:p></div>
<div class="MsoNormal">
If you are giving your significant other cheese for
Valentine’s Day, take this as an opportunity to try some new flavors and
styles. Unless you live in a handful of areas, you probably haven’t tried
cheese curds, for example, and this is the perfect chance to do so, with a variety
of flavors. Or you can try something unique like horseradish cheese or
very-aged cheddar. Mini cheese samplers are the easiest way to do this with
minimal effort on your part. <o:p></o:p></div>
<div class="MsoNormal">
Opt For A Gift Basket <o:p></o:p></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Of course, you can
also let the cheese retailer do all of the hard work for you and just choose
one of the many available cheese gift baskets or boxes. These will typically
have a variety of cheeses, sometimes along a common theme such as Italian
cheese or various ages of cheddar. Just find a cheese gift basket your
Valentine will love and you are done shopping.</span>Golden Age Cheesehttp://www.blogger.com/profile/07949505877252582567noreply@blogger.com0tag:blogger.com,1999:blog-2491875314508060448.post-41624393349797701162017-12-17T19:05:00.000-05:002017-12-17T19:05:36.135-05:00Three Of The Oldest Cheeses<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeJWnOCA1Ccv3WR-A5x4TlciX-tdwKNSQkG4O3M_h0_tOoxVR33hfn4RpLU6Os3Zb34cHJkGfk_BNi8u3-wI9toJr_u2Jglzt4llELEpkSAzGSyuo3GkVGmTTWXnFepKO4aPjh47eyfmYQ/s1600/3x3+JS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1053" data-original-width="908" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeJWnOCA1Ccv3WR-A5x4TlciX-tdwKNSQkG4O3M_h0_tOoxVR33hfn4RpLU6Os3Zb34cHJkGfk_BNi8u3-wI9toJr_u2Jglzt4llELEpkSAzGSyuo3GkVGmTTWXnFepKO4aPjh47eyfmYQ/s320/3x3+JS.jpg" width="275" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Some cheese is designed to age while others are best eaten
fresh. Even hard cheeses, however, are not typically aged more than a decade. Because
of this, the oldest cheeses in the world are found by mere happenstance. Their
extensive aging isn’t intentional; it is accidental, happening when someone
dies or being discovered years after being left somewhere. Amazingly enough,
some of the cheese archaeologists and others discover is even (probably) safe
to eat. Here are three of the oldest cheeses that have been found. If you buy
from a specialty retailer, you may be able to find <a href="http://goldenagecheese.com/product/jurassic-sharp-cheddar/" target="_blank">cheddar aged over fiveyears</a>, but that is still a baby compared to these cheeses. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The Cheese With A Chinese Mummy<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In 2014, the cheese world got some major news when researchers
announced that mummies found buried in China were discovered with hunks of
cheese. The mummies were originally buried within the Taklamakan Desert and experts
put them at 3,800 years old. The cheese hunks were found around the neck of the
mummies. The cheese was actually discovered when researchers started excavating
Xiaohe Cemetery, or Ordek’s Necropolis, from 2002 to 2004. This necropolis
provided salty soil and dry air, allowing for preservation of mummies and
accessories. The cheese clumps adorned the chests and necks of the mummies and
were between 0.4 and 0.8 inches. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cheese Found In A Milwaukee Walk-In Cooler <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To give an example of the type of old cheese that is more
typically found, look at the case of Ed Zahn, a cheesemaker, who discovered
decades-old cheese in his walk-in cooler in 2012. Zahn, who was 73 at the time
of discovery, had originally made the cheese while working a cheese company
that is no longer in business. His 40-year old cheddar was accidental, but
still won him the honor of having the oldest of all commercially available
cheeses in the world, while supplies lasted. The flavor was reportedly so
strong that people could only handle very small bites. At the same time, Zahn
found two other batches of cheese, one that was 28 years old and another that
was 34. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
20-Year-Old Cheddar<o:p></o:p></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Apparently Wisconsin prides itself on its cheesemaking
skills for good reason; another of the oldest cheeses is from the state as
well. The Hook’s Cheese Company in Mineral Point made headlines in 2015 when
they sold 20-year-old cheddar. It sold for $209 a pound and it was all claimed
very quickly following the announcement. <o:p></o:p></div>
Golden Age Cheesehttp://www.blogger.com/profile/07949505877252582567noreply@blogger.com0tag:blogger.com,1999:blog-2491875314508060448.post-80435228445025028022017-12-10T19:00:00.000-05:002018-01-07T13:46:07.936-05:00Five Facts About Cheese In America<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdLk731siosB4RhOV3UJQWSBR_3mr0dTb3Hjy7vkBxrAM9NkZQGLgT_WwwUkkm2c-i46mZmJ3JvK_7Thb-9mCN6I8RtRi3635hAsXtPWdSxktF1Fsji0REHKJhT7fwb5jrb2WkuIIXlBwO/s1600/group5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdLk731siosB4RhOV3UJQWSBR_3mr0dTb3Hjy7vkBxrAM9NkZQGLgT_WwwUkkm2c-i46mZmJ3JvK_7Thb-9mCN6I8RtRi3635hAsXtPWdSxktF1Fsji0REHKJhT7fwb5jrb2WkuIIXlBwO/s320/group5.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cheese of all types is popular in America, even not
including the overly processed varieties such as “American cheese.” With so
much cheese sold every day in the United States and the rest of North America,
it can give you some important perspective to get basic facts on cheese in this
part of the world. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Around A Billion Pounds Made A Month<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
According to statistics from 2016, the United States
produces a massive amount of cheese each month: a billion pounds. Based on data
from the National Agriculture Statistics Service in February of that year, 341
million pounds of mozzarella were produced, along with 258 million of cheddar. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://goldenagecheese.com/cheddar" target="_blank">Cheddar</a> Isn’t Naturally Yellow<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This cheese fact applies to almost all cheddar in the United
States as well as around the world. Cheddar cheese isn’t actually yellow. Today,
we use dye made from Annato, which is a pod-producing tree found in South and Central
America. The practice of dying cheddar cheese to make it appear more yellow
comes from English farmers in the 16<sup>th</sup> century. As their cows’ diets
changed in the winter, the cheese would go from yellow to white. The practice of
dying cheese has continued around the world, including in America. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Leading Cheese Producers<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
As of earlier this year, Wisconsin was the largest producer
of cheese in the United States. Its annual production is about three billion
pounds. Next up is California, producing about 2.5 billion pounds, and followed
by Idaho at 900 million pounds. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Mice Don’t Actually Eat Cheese<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Another fact about cheese in America that also applies
around the world is that mice don’t actually eat it. You would never know this
is the case based on cartoons and movies. A researcher from Manchester
Metropolitan University even found that mice actively try to avoid cheese
because they find the odor strong and offensive. Instead, mice prefer to munch
on fresh fruit or vegetables. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Convenience Cheese In America<o:p></o:p></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
When other countries in the world picture cheese in the
United States, they imagine the overly processed convenience ones, such as
processed American cheese. This cheese was the creation of J.L. Kraft, who
founded Kraft foods, in 1915. His goal was to create an option with a longer
shelf life than traditional cheese. While American cheese certainly lasts a
long time, most will agree that it isn’t actually cheese, at least not as it is
made today. A related fact about convenience cheese is that Sargento Cheese
Company, from Plymouth, Wisconsin, was the first to introduce packaged shredded
cheese, doing so in 1958. They were also the ones to introduce resealable bags
for this cheese in 1986. <o:p></o:p></div>
Golden Age Cheesehttp://www.blogger.com/profile/07949505877252582567noreply@blogger.com0tag:blogger.com,1999:blog-2491875314508060448.post-65631933557192165592017-12-03T18:55:00.000-05:002017-12-03T18:55:06.709-05:00What Makes Cheese Smell?<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjck730luW1P-hW384NojzSChd7JAmRlk21b2T5HJYvBOIsimXx9oPoSZ5ptYyOD5pzEV7_Q9cwvu9VwKkB-fjMXxZt0XeklTy8C46TOZAveJZ18kVUyG66qO6WeMJH0Qqjbnj1omhmO4BC/s1600/Cheeses+for+pairings.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjck730luW1P-hW384NojzSChd7JAmRlk21b2T5HJYvBOIsimXx9oPoSZ5ptYyOD5pzEV7_Q9cwvu9VwKkB-fjMXxZt0XeklTy8C46TOZAveJZ18kVUyG66qO6WeMJH0Qqjbnj1omhmO4BC/s320/Cheeses+for+pairings.jpeg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Despite the smell, many people absolutely love stinky
cheese, although they typically choose not to eat it in public because others
hate it. In fact, feelings about stinky cheese tend to sit on the extreme ends
of the spectrum. No matter which category you fall into, it doesn’t hurt to
understand how cheese gets that distinctive smell.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
How Washed Rinds Influence Smell<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The most common category of cheese with a strong smell is
those with a washed rind. To create these cheese, the rinds are bathed in a
range of liquids and other edibles, that can include water, wine, salt,
liquors, spices, and more. Washing the rind allows the cheese to develop its
characteristic flavor and maintain moisture. It also leads to the smell as the
rinds help breed <i>brevibacterium linens</i>,
cultures that lead to the strong smell. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
How Blue Cheese Gets Its Smell<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Another type of cheese known for its smell is blue cheese. These
cheeses are associated with high moisture and a texture that is soft and open. The
curd’s airiness lets the mold grow within the cheese following exposure to
oxygen. That mold growth not only adds to the flavor, but the smell as well. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Why Goat Cheese Smells<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Although certainly not the strongest smelling type, goat
cheese does have a distinct scent. The Geotrichum Candidum yeasts usually used
to ripen them are responsible for the sulfuric odor. They can also lead to
hints of a scent like citrus fruit or overripe pineapple. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
How To Tell If Stinky Cheeses Are Safe<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
As a general rule, when buying cheeses that smell due to a
washed rind, opt for one with uniform coloring. You want a cheese with a
pungent smell. You should also avoid ones with too much of an ammonia smell as
that can indicate it has spoiled. Most cheeses should have smooth skin that isn’t
cracked, dry, tacky, sticky, or slimy, although there are a few exceptions. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Some Popular Stinky Cheeses<o:p></o:p></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
If you want to try a stinky cheese, but don’t know where to
get started, consider limburger. This soft, melty cheese is salty and is among
the most famous of the stinky cheeses. Epoisses is also incredibly popular,
with a mild, creamy, and luscious combination of texture and flavor. Nicasio
Square is one of the less stinky washed rind cheeses, making it a good choice
for those trying out this category. The flavor is tart, buttery, and salty.</div>
Golden Age Cheesehttp://www.blogger.com/profile/07949505877252582567noreply@blogger.com0tag:blogger.com,1999:blog-2491875314508060448.post-16533036304809965022017-11-26T18:52:00.000-05:002017-11-26T18:52:07.923-05:00Interesting Nutrition Facts About Cheese You Should Know <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3zls7eenTMuhLBmc45rtlMCpuQtG10JyrgUI3FmpISo0HDu1wzJZiOaoBLwEiZ9v-OR3zYBkOE1DI_JyVLBT1bPp51ycEBBqnklFwIThfMQ_QshDiMDAE-a5yI9b6686FdmufYn4IZoge/s1600/cajun_curd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3zls7eenTMuhLBmc45rtlMCpuQtG10JyrgUI3FmpISo0HDu1wzJZiOaoBLwEiZ9v-OR3zYBkOE1DI_JyVLBT1bPp51ycEBBqnklFwIThfMQ_QshDiMDAE-a5yI9b6686FdmufYn4IZoge/s320/cajun_curd.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Even if you eat cheese every single day, that doesn’t
necessarily mean that you are aware of its nutrition. Cheese is very good for
you, providing calcium and other nutrients, and if you eat it in moderation, it
can also be low in fat and salt. Each of the hundreds of cheese varieties has
its own specific nutritional information, but here are some interesting facts
you may be interested to learn. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cheese Contains Calcium And Protein<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Starting off with some nutrition facts you probably already
do know about cheese, this dairy product is an excellent source of both calcium
and protein. A single serving of mozzarella, cheddar, or Swiss (one ounce) will
deliver 200 milligrams of calcium, about a fifth of the recommended daily
amount. Just one serving of hard cheese can also deliver 8 grams of protein,
putting you well on your way to your daily goal and making it a smart choice
for vegetarians. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cheese Has Probiotics <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
If you take antibiotics, this can sometimes affect the
balance between gut bacteria that “good” and “bad.” To get the good bacteria
back in your gut, eating cheese is one of the simplest ways to go. This is all
thanks to the probiotics in cheese, the “good” bacteria which regulate gut
flora. This means that eating cheese gives you the nutrients needed to improve
your gut’s environment and therefore your overall health. A healthy intestine
can improve your digestive, heart, and brain health. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Not All Cheese Is High Fat<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
While it is true that some types of cheese are high in fat,
you can still enjoy those in moderation. If you absolutely love cheese, you
will be glad to know that not all have high fat content. Even if you do choose
a cheese with higher levels of fat, it likely won’t be enough to make a
negative impact on your diet, unless you eat excessive amounts. To give you
some ideas of fat content, a serving of cream cheese has 34 percent fat content
while cottage cheese is only made up of one percent fat. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cheese Fat Can Be Healthy<o:p></o:p></div>
<span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Not only are the
“unhealthy” fats in most cheeses there in such small quantities that you
shouldn’t have issues, but many of the fats in cheese are actually healthy. Cheese
is complex with hundreds of fatty acids, most of which are good for you. It
also contains a great deal of monounsaturated fat, one of the best types. Cheese
also has ruminant (or dairy) trans fats, which unlike processed trans fats,
provide health benefits.</span>Golden Age Cheesehttp://www.blogger.com/profile/07949505877252582567noreply@blogger.com0tag:blogger.com,1999:blog-2491875314508060448.post-4661479328198442142017-11-19T18:48:00.000-05:002017-11-19T18:48:05.415-05:00Three Cheese Myths Busted<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ZhyyDSKyIk7r7rRW3hQsKnpXkUL9TsX3e8-Tv1DwCRp39LzPEjmKUsa3K_8q4LGbzsMzikNOm6RQOKC09UiEUxe-JECBK4N0tNGwg7BV4BHgP9VqH_RgjWpAPWyHc-BGiv1RAu7ki9aA/s1600/gouda.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ZhyyDSKyIk7r7rRW3hQsKnpXkUL9TsX3e8-Tv1DwCRp39LzPEjmKUsa3K_8q4LGbzsMzikNOm6RQOKC09UiEUxe-JECBK4N0tNGwg7BV4BHgP9VqH_RgjWpAPWyHc-BGiv1RAu7ki9aA/s320/gouda.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
As with any delicious food, there are numerous myths
surrounding cheese. The most common are related to nutrition, but you can also
find myths about cooking techniques, origins, and more. Out of the various
cheese myths, the following include some of those with the most misleading
information. By setting the record straight, you will be able to enjoy our
cheese without guilt. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Myth: Those With Lactose Intolerance Can’t Eat Cheese <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The idea that those who are lactose intolerant cannot eat
cheese seems to make sense. After all, milk has lactose and cheese is made from
milk. The reality, however, is that even those with lactose intolerance can
enjoy cheese, provided they select the right types. Cheese that retains more
whey has a higher level of lactose.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
This means that some folks with lactose intolerance really should
avoid soft and moist cheeses. However some can safely eat hard, dry cheese. Of
course, many people who have negative effects with cheese made from cow’s milk
will also find that from the milk of goats or sheep to be fine. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Myth: Cheese And Diets Are Mutually Exclusively<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Another common myth says that if you are on a diet, or even
just trying to eat healthy, you should avoid cheese. While it is true that
cheese has a relatively high fat content, you can still follow a healthy diet
and enjoy it. Just do so in limited quantities and select your cheese
carefully. Those trying to watch their fat should opt for goat’s milk cheese as
it has the lowest fat content. Soft cheeses also tend to have less fat than
harder ones because of the difference in moisture content. For those whose diet
includes a reduced intake of salt, stick to one of the cheeses with a lower
salt content. These include cottage cheese, mozzarella, Emmental, and cream
cheese. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Myth: Cheese Is Addictive<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
One of the more recent myths involving cheese is that it is
addictive. This is due to research from the University of Michigan that included
cheese on their list of foods with refined carbs and added fats that are more
difficult to give up. The inclusion of cheese, however, was very far down the
list. In fact, it sat below items like bananas, eggs, and broccoli! <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">The theory that
cheese may be addictive comes down to its casein. The idea is that when the
body breaks casein down, a by-product casomorphin has addictive effects on the
brain in a way similar to morphine. However, that claim was from someone who
actively promotes veganism, meaning they have a clear bias. Additionally, the
European Food Safety Authority has expressed extreme doubt that these
casomoprhins would even enter the brain or bloodstream as they enter the
intestine. In other words, only a very small handful of experts thing cheese is
addictive; the overwhelming majority disagree.</span>Golden Age Cheesehttp://www.blogger.com/profile/07949505877252582567noreply@blogger.com0tag:blogger.com,1999:blog-2491875314508060448.post-67024210602535495602017-11-12T18:44:00.001-05:002017-11-12T18:44:40.003-05:00Four Facts About The Origin Of Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8eCzd9ktyN1AuyFxkxEFSH3X1YJGrKdMDAs2Tce2tLiNzVW0d_rc4gPj9vigMUlct1Rp3SBBaoapReIyLXnmYZv_Eh511BCAXZ_e-_oF9yaw_1-2TNW_EpAtsrknKo7NtHAwKo34Qc7y/s1600/jurassic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8eCzd9ktyN1AuyFxkxEFSH3X1YJGrKdMDAs2Tce2tLiNzVW0d_rc4gPj9vigMUlct1Rp3SBBaoapReIyLXnmYZv_Eh511BCAXZ_e-_oF9yaw_1-2TNW_EpAtsrknKo7NtHAwKo34Qc7y/s320/jurassic.jpg" width="320" /></a></div>
<div>
<br /></div>
<div>
Today, we take cheese as a given, assuming that we will be able to find it almost no matter where in the world we go. Next time you are eating your favorite type of this dairy snack, take some time to reflect on the origins of it. You can easily find details of the history of cheese, but here are some of the most interesting facts about its origins. </div>
<div>
<br /></div>
<div>
It Has Been Around For At Least 4,000 Years </div>
<div>
<br /></div>
<div>
Experts agree that cheese has been in existence for a minimum of 4,000 years. The proof of this date comes from murals in Egyptian tombs. While this is the earliest evidence we have that cheese has been around for thousands of years, it is entirely possible that it existed even longer than this. </div>
<div>
<br /></div>
<div>
Our Guess Of How It Was Invented</div>
<div>
<br /></div>
<div>
Because cheese was invented so long ago, the exact origins of it have long been lost to history. That being said, most experts agree on the same theory, that you will find on nearly any website dedicated to cheese. Most likely a traveler of some sort, possibly a nomad on a camel, was traveling across the dessert. He likely filled up his saddlebag with milk to drink along the way. </div>
<div>
<br /></div>
<div>
At the time, saddlebags were sheep stomachs that had been dried. It is likely that due to the heat of desert, after just a few hours of traveling, the milk would have separated. By the time he went to have a drink, he discovered curds (white solids) and whey (the milky fluid). Most assume that this traveler discovered that the curds were delicious and the why still drinkable. </div>
<div>
<br /></div>
<div>
There is another theory, which is that men gave the Gods milk as an offering. When they put it out in warmer weather, they noticed the milk would thicken. They may have noticed that it would curdle and then drained the liquid, discovering it firmed up, accidentally creating soft cheese. </div>
<div>
<br /></div>
<div>
Asian Travelers Brought It To Europe</div>
<div>
<br /></div>
<div>
The theories involving the first cheese are focused in Asia because we know that Asian travelers brought cheesemaking to the European continent. It was particularly popular in the Roman Empire, and they spread it to England. By the 10th Century, Italy was the continent’s cheesemaking center. </div>
<div>
<br /></div>
<div>
Many Of Our Favorite Cheeses Began During The Late Middle Ages</div>
<div>
<br /></div>
<div>
The first records of some of today’s most popular cheeses appeared during the middle ages. These include Cheddar in 1500, Parmigiano-Reggiano in 1597, Gouda during 1697, and finally, Camembert in 1791. </div>
Golden Age Cheesehttp://www.blogger.com/profile/07949505877252582567noreply@blogger.com0tag:blogger.com,1999:blog-2491875314508060448.post-119732166438835712017-08-27T15:22:00.000-04:002017-08-27T15:22:13.038-04:00How Is Cheese Smoked And What Are The Most Common Smoked Cheeses?<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.goldenagecheese.com/" target="_blank"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEialLc4NqA7qUEMKXVgxy2C3auNVnxdc906bokgfyxN5CP51UUn7GNipiOKs_z9G5loIZAyy2zO4gMux4Tj6ZUd_IWEkpZ7_R75qUTf9iRYo1FS_s2deV4B3brzPC0AIGpczy3YaIgJoiiF/s320/AdobeStock_128594003.jpeg" width="320" /></a></div>
<br />
When you start exploring the range of artisanal cheeses available outside of your local supermarket, you will notice that many of them are smoked. This process of smoking is used to add flavor to the cheese, enhancing its taste. There are actually several different ways to create smoked cheese depending on the quality of it. In fact, the cheapest and worst quality “smoked” cheese isn’t smoked at all; they are just cured using liquid smoke or smoke flavoring so they taste like it.<br />
<br />
How To Smoke Cheese<br />
<br />
The most common method of making smoked cheese is to cold smoke it. This involves taking chunks of the cheese in question and placing them in a smoker for just several hours at a time. If you do this at home, you should stick to small chunks of cheese, a pound or less. You may also want to let the cheese go back to room temperature before you smoke it again.<br />
During cold smoking, an ice tray is put inside the smoker and the cheese goes on top. That way, the smoke can penetrate the cheese completely, spreading its flavor but without overheating the cheese or causing melting. The alternative to cold smoking is to use a regular smoking method, just being sure to keep the cheese very separate from the heat. Ideally, only a vent will let the smoke into the area where the cheese is. Following the smoking itself, the cheese is wrapped up in the fridge for between two and four weeks. This way, the smokiness can mellow down and be delicious without being overpowering.<br />
<br />
Adding Flavor Via Smoking<br />
<br />
The most flavorful smoked cheese will be made with special chips. Hickory chips and apple chips are both common choices, each of which adds their own flavor.<br />
<br />
Common Smoked Cheeses<br />
<br />
Some of the most popular smoked cheeses are Cheddar and Gouda, which are among the easiest to find. Colby, mozzarella, provolone, and Gruyere are other common choices that can see their flavors enhanced with smoking.<br />
<br />
You can use smoked cheese any way you want with many of the recipes being similar to those that call for un-smoked cheese. Because of the additional flavors in smoked cheese, you may want to keep things a bit simpler, such as with a smoked cheese quesadilla or a melt with cheese, ham, and some spinach. Of course, smoked cheese is also delicious by itself and with crackers or bread.Golden Age Cheesehttp://www.blogger.com/profile/07949505877252582567noreply@blogger.com0tag:blogger.com,1999:blog-2491875314508060448.post-85581937609809266872017-08-20T15:18:00.000-04:002017-08-20T15:18:03.784-04:00Can you Share Your Favorite Cheese With Your Pet?<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.goldenagecheese.com/" target="_blank"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpKvyvslaf3AYwB082gaWNXHntCl2FEMvLDjgSgWu0PZ5G8gVm-PPHxFG_DJM7lUDX88R15XgtZ5MWNlo1Px7x7MXec6QNUc0UdorYZ47-G6JuELu8SOgLW-TvQiNtib5CPO9bYfj18fUw/s320/IMG_0180.JPG.jpeg" width="320" /></a></div>
<br />
Since pets are part of the family, it makes sense that you will want to share part of whatever you are eating with them. To keep your pets safe, however, you need to make sure that the food you plan on sharing with them is safe to eat. When it comes to cheese, some pets can share your treat while others are best kept away from it.<br />
<br />
Sharing With Your Cat<br />
<br />
If you have a cat, you probably don’t want to give them some of your cheese. This is in no way a natural part of their diet as the animals are carnivores and don’t need cheese’s nutrients. Since their dry food is packed with protein already, they don’t need the added protein found in cheese. To make matters worse, the cream and milk in it may upset your cat’s stomach. Some cats will still be able to eat very small quantities of cheese without a problem, although they may or may not actually enjoy it. Most cats, however, are lactose intolerant. This means that if they eat cheese, they are likely to have diarrhea, throw up, or face other consequences. Additionally, eating cheese too much will cause your feline to gain weight because of the sodium and fat content. The only time your vet may suggest giving your cat some cheese is if it helps convince him to take medicine and he isn’t lactose intolerant.<br />
<br />
Sharing With Your Dog<br />
<br />
While your dog doesn’t need cheese either, he will be better equipped to enjoy it than your cat, although still in small quantities. Keep in mind that not every dog will digest cheese well either and you need to stay away from ones with food items or herbs in them as well as rich, fatty cheeses. The first time you give your dog a bite of cheese, watch him carefully to make sure there isn’t a reaction. If you do want to share cheese with your dog, try to opt for ones with lower fat like cottage cheese or mozzarella as well as cheese with less sodium.<br />
<br />
Sharing With Your Mice, Rats, Or Rabbits<br />
<br />
Despite what you are probably thinking, you shouldn’t really be giving your pet mouse or rat some of your cheese. They simply don’t need any of the nutrients in this food and it is a stereotype that they love it. Buying a well-balanced pet food is a better choice. If you feel like you need to give your mouse or rat a human-food treat, stick to apples, cucumbers, peas, bananas, or something else mouse-friendly. Don’t give them more than a teaspoon or do it more than a handful of times every week. You also shouldn’t give cheese to rabbits as their digestive system can’t handle dairy.<br />
<div>
<br /></div>
Golden Age Cheesehttp://www.blogger.com/profile/07949505877252582567noreply@blogger.com0tag:blogger.com,1999:blog-2491875314508060448.post-58914857011045609302017-08-13T15:11:00.000-04:002017-08-13T15:11:02.506-04:00Can Anyone Make A Cheese Cave?<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.goldenagecheese.com/" target="_blank"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQsuitLeWOzeK8eK_8hNGkxsNQBVs3FUq_onlLRprAtAWny6NjDbhYEBoXMz_58nlBpXxdbS3VKHwP72tsbz-XwMUFAdIRwbkR1MGWnm6Qd2YhSqTxKMREsftz89sJx69j2JaRiNoGV_hm/s320/AdobeStock_87020150.jpeg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
With a cheese cave, you can make your own cheese and age it
as much as you want. The problem is that most people don’t have the space in
their home for a full-sized cheese cave of the traditional variety. Luckily, a
cheese cave doesn’t have to actually be a cave. Anyone can make a cheese cave
with a few simple tools and you make it any size you want, from a truly
spacious cave with room for aging hundreds of cheeses to the size of a
mini-fridge with just enough space for a few. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Turn An Old Fridge Into A Cheese Cave<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The best and most popular way to make your own cheese cave
is with an old refrigerator. Choose whatever size you prefer and get ready to
make a few simple adjustments. You will need to control the temperature as well
as the humidity of the fridge to give it the right environment for cheese
aging. When setting it up, remember that you want the temperature to be as
constant as possible and between 45 and 58 degrees Fahrenheit. You also want
the moisture level to be around 80 to 90 percent. Controlling the temperature
in your old fridge is as simple as buying and installing a basic controller. If
you don’t know where to look, consider a pet store as many reptiles need
temperature-controlled environments. You will control the humidity levels with
a pan of water that has a partial cover; invest in a humidity detector to keep
track of it. If necessary, cover the pan of water more or less and be ready to
refill it. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
You can also do something similar with an old wine cooler.
An alternative to the pan of water is using a personal humidifier with
adjustable settings. Remember that you may need to adjust the humidity levels
more around seasonal changes. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Section Off Part Of Your Current Fridge<o:p></o:p></div>
<span style="font-family: "times new roman" , serif; font-size: 12.0pt; line-height: 107%;"><br /></span>
<span style="font-family: "times new roman" , serif; font-size: 12.0pt; line-height: 107%;">If you don’t have
space for another fridge, you can sometimes turn a portion of your current one
into a cheese cave, although this is less than ideal. Since your fridge is
probably set to 10 to 15 degrees cooler than the ideal temperature for a cheese
cave, you will need to put the cheese in the warmest area of it. Put it inside
an airtight container with the cheese only taking up about 40 percent of the
room as this prevents drying. Keep it humid with a crumpled wet paper towel
within the container.</span>Golden Age Cheesehttp://www.blogger.com/profile/07949505877252582567noreply@blogger.com0tag:blogger.com,1999:blog-2491875314508060448.post-42684681719649333592017-08-06T09:44:00.000-04:002017-08-06T09:44:04.947-04:00Who Should Consider Purchasing Cheese Wholesale?<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">The short answer is that anyone who
uses large quantities of cheese regularly should consider buying it wholesale.
Restaurant owners, food concessionaires, school cafeterias, hospital
cafeterias, nursing homes, assisted living facilities, summer camps—anyone who
prepares food on a volume basis should be purchasing their foods wholesale.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Stores<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Any grocery store that carries cheese
should be ordering at wholesale cost also. Any type of business that sells cheese,
whether in package form or in ready to eat foods, should be purchasing their
cheese at wholesale. This will allow you to get a better value on the cheese
and reduce the frequency that you need to replenish your supply. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Food Manufacturers And Restaurants <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Food manufacturers who create products
using cheese should be buying at wholesale, too. These include makers of TV
dinners, frozen burritos, frozen pizzas, or any of a myriad of prepackaged
and/or frozen foods.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Fast food establishments wanting to step
out and try higher quality cheeses than they normally use should check out the
wonderful array of cheeses at Golden Age Cheese. We will be delighted to sell
our cheeses to you at our wholesale prices. The same goes for convenience
stores or deli counters within grocery or other stores. Order your cheeses from
Golden Age Cheese and benefit from our wholesale prices that cut out the middle
man.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Benefits Of Buying Wholesale<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Why purchase wholesale from Golden Age
Cheese? We are the producers of some of New York’s finest cheeses. Our cheeses
go directly from our factory to you, so you know that you are getting the
freshest cheeses possible. Aged cheeses are aged to the perfect time and then
sent directly to you at the peak of their perfection.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Our wholesale prices are very
competitive with other wholesalers and you are receiving a fresher, more
wholesome product. If serving a quality cheese in your establishment, our
cheeses are just what you are searching for. Quality cheeses at a fair
wholesale price are our goal. You will be buying direct from the factory and
not paying one or more middle men unnecessarily, thereby saving money. Buying
in volume saves you money. The more cheese you buy from us, the more money
you’ll save.<o:p></o:p></span></div>
<span style="font-family: "Times","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">We promise to fill
your order promptly and accurately, and to ship it using our best, cold
shipping methods for the quickest possible delivery time. We do our best to
ensure that your cheeses arrive in the freshest and best possible condition. We
want to connect with our customers and maintain solid, long-term relationships
with each one; therefore, we offer quality products at wholesale prices. We
pledge to do our utmost to make you one of our happy customers.</span>Golden Age Cheesehttp://www.blogger.com/profile/07949505877252582567noreply@blogger.com0tag:blogger.com,1999:blog-2491875314508060448.post-34625515905204190932017-07-30T09:43:00.000-04:002017-07-30T09:43:17.646-04:00Which Mozzarella Is The Best For A Cheese Tasting Party?<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Hosting a cheese-tasting party can be a
lot of fun or it can be stressful. There are so many things to think of; what
types of cheeses to use being at the top of the list. Then you need to worry
about what other foods to serve along with the cheeses. Crackers? Baguettes?
Fruit? Veggies? All of the above? Relax! It’s a party! Put out the foods you
want and like, and enjoy spending time with your guests. After all, a party
should be more about friends and family than about the amazing spread you’ve
been able to put out.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Including Mozzarella <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">When deciding on the variety of cheeses
to have, one of them should be mozzarella. In case you didn’t know, mozzarella
comes in a variety of shapes, sizes, and textures. There is the American
version, store-bought from the dairy case of your favorite grocery store. This
is probably fine, unless you have a “cheese snob” on your guest list. Some
consider this version to be inferior, but if you like it, use it.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Buffalo Milk Mozzarella<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Another twist on mozzarella is the
mozzarella di bufala, which is made from rich Italian buffalo milk. Although
much more expensive, it is highly praised for its buttery, fluffy texture. It
can also be made from cow’s milk. It should be used when it is at its freshest.
Mozzarella di Bufala goes very well with fruits.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Mozzarella Balls<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Bocconcini mozzarella comes in
bite-sized balls, making it perfect for a cheese tray. Bocconcini are most
often made from cow’s milk. Try marinating them for an even tastier treat and
some variety.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Smaller yet, ciliegine mozzarella balls
are about the size of a cherry. In fact, the name comes from the Italian word
for <i>cherry</i>. For something different,
alternate ciliegine with cherry tomatoes on a skewer.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Smoked Mozzarella<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">No cheese tray would be complete
without some smoked mozzarella. Either cow or buffalo milk mozzarella can be
used. Usually this version is cold smoked over cherry wood, chestnut, alder,
apple, pecan, or hickory, and acquires a lovely golden-brown color. Place small
slices on crackers and melt in the oven just before serving. Or make small
tomato and mozzarella finger sandwiches.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Scamorza<o:p></o:p></span></div>
<span style="font-family: "Times","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Scamorza is a firmer,
drier version of mozzarella, and it comes in a pear or ball shape, either plain
or smoked. It will melt well, so it works well on crackers or small squares of
bread which are then toasted in the oven.</span>Golden Age Cheesehttp://www.blogger.com/profile/07949505877252582567noreply@blogger.com0tag:blogger.com,1999:blog-2491875314508060448.post-65608555519104436802017-07-23T21:43:00.000-04:002017-07-23T21:43:00.178-04:00What Is The Best Milk For Cheese Making?<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Asking what the best milk is for cheese
making is like asking what the best flavor is of ice cream. It all depends on
what type of cheese you want, what flavor you enjoy the most, and what the
cheese will be used for.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Milk Sources<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Cheese can be made from the milk of
several animals, including cow, goat, sheep, water buffalo, reindeer, yak,
donkey, camel, and moose. Some are made with a combination of two or more
milks. Many of the cheeses that Americans eat are made from cow’s milk. These
include Cheddar, Monterey Jack, Muenster, and Parmesan. Romano cheese is made
from sheep’s milk and Feta cheese is made from a blend of goat’s and sheep’s
milks. Mozzarella cheese, that wonderfully gooey cheese that makes pizza what
it is, was originally made from the milk of water buffalo. Most mozzarellas are
now made from cow’s milk. Roquefort cheese is made from the milk of the Lacaune
breed of sheep.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Raw Vs Pasteurization <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Other than the type of mammal from
which the milk comes, there is also the debate of whether it is best to use raw
milk, pasteurized milk, ultra-pasteurized milk, ultra-high temperature
pasteurized milk, or homogenized milk. The process of pasteurizing the milk is
done by heating it to a certain temperature for a few seconds, which kills the
harmful bacteria that may be in the raw milk. Depending on the length and
temperature at which the milk is heated, all of the good bacteria is also
destroyed. This affects the flavor of both the milk and cheese that is made
from it.<o:p></o:p></span></div>
<span style="font-family: "Times","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">It is recommended to
not use ultra or ultra-high temperature pasteurized milk for cheese-making.
Homogenized milk will work, however. Raw milk seems to be the preference for
many cheese makers, especially those who make their own cheese at home, or
artisan cheese makers. The raw milk gives a more robust flavor that many
prefer. As long as the cows are healthy, the milk tested regularly for harmful
bacteria, raw milk is probably safe to use. It is even possible to make
“cheese” from soy or nut milks. But that’s a different story! Due to FDA
regulations, cheese made from raw milk can only be sold in the United States if
it is labeled as being unpasteurized and has aged at least 60 days, limiting
the selection available somewhat, particularly compared to certain European
countries.</span>Golden Age Cheesehttp://www.blogger.com/profile/07949505877252582567noreply@blogger.com0tag:blogger.com,1999:blog-2491875314508060448.post-75814863169480364702017-07-16T09:41:00.000-04:002017-07-16T09:41:01.240-04:00How Does The Aging Process Affect Different Cheddar Flavors?<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Cheddar cheese just may be America’s
favorite type of cheese. Used for grilled cheese sandwiches, macaroni and
cheese, and many other dishes, it is an all-around basic cheese. There are
several levels of flavor in cheddar, and much of that difference is in the
aging process. The longer the cheddar is aged, the sharper the flavor grows.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">General Aging Timelines<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Mild cheddar is generally aged for two
or three months. Medium cheddar can be aged anywhere from four to eight months,
although some can go as long as a year. Sharp cheddar sits for between one and
two years, while extra-sharp cheddar is aged for two years or more. Some prime
cheddars are aged as long as six years.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">What Happens During Aging<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">As a cheese ages, the microbes and
enzymes that are used to achieve the curdling of the milk target the milk fat
molecules and the casein, a milk protein. As these two components are broken
down, they become amino and amines acids along with fatty acids. The
proportions of these two elements affect the cheese’s texture as it ages. The
longer cheddar ages, the drier and more crumbly it becomes. It also becomes
sharper in taste. Cheddars that are aged for only a short time are very mild in
flavor and pliable in texture. These mild cheddars are often preferred for
sandwiches as they are easier to slice. As the milk proteins and fats break
down during the aging process, the cheddar dries, becomes much stronger in
flavor and more crumbly. They also produce calcium lactate crystals. Some
people enjoy the crunchy texture of these crystals.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">How Storing Impacts Flavor<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">How the cheddar is stored during the
aging process also has an effect on the flavor. Cheddar can be bandage wrapped
or it can be allowed to generate a natural rind. Each of these processes will
create different flavors even if every block of cheddar was made from the same
batch and aged for the same length of time. One isn’t better than the
other—except to individual taste buds—they are simply different. The wrapped or
rinded cheddars have an earthier flavor to them. Appropriately enough,
cheesecloth is often used to wrap the cheddar.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Final Influences On Flavor<o:p></o:p></span></div>
<span style="font-family: "Times","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">The balance of
moisture content, salt, and starter cultures all affect the cheddar as it ages,
therefore impacting the flavor. The source of milk and the location where the
cheese is produced also have an effect on the flavor of the cheddar as it ages.
With so many variables at play, it is no wonder that cheddar can vary in flavor
so greatly.</span>Golden Age Cheesehttp://www.blogger.com/profile/07949505877252582567noreply@blogger.com0tag:blogger.com,1999:blog-2491875314508060448.post-65145862871338014272017-07-09T09:40:00.000-04:002017-07-09T09:40:15.956-04:00Does New York Cheese Stand Out From The Rest? <div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Cheese is made in many states, with the
most prominent one being Wisconsin. California, Idaho, and Vermont are a few of
the other states that are among the top cheese manufacturers. New York also
makes this delicious dairy product, although it is possibly not as well known
for its cheese production as some of the others.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Choosing The Best Cheese<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Preference among the many varieties of
cheeses is very personal. Each cheese lover is certain that his or her favorite
cheese is the very best. This holds true not only of cheese varieties, but also
of cheese makers and the origin of the cheese. Each state that is a major
cheese producer is sure that theirs is the very best. But if a blind taste test
were to be conducted, would you be able to identify a cheese’s state of origin
based solely on its taste? Many people think they could.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">How New York Cheese Stands Out<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">If such a test were to be conducted,
what would make New York cheeses stand out from all of the other fine cheeses?
Just what makes New York cheese special anyway? It is well known that a cow’s
(or sheep’s or goat’s) milk is only as good as the feed it consumes. Cows that
are fed on rich pasture grass are going to give a better-tasting milk than
those that are fed on commercial feeds alone. Better tasting milk translates
into better tasting cheese. New York dairy farmers know this, and they ensure
that their herds are in the finest pastureland available for grazing.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Healthy cows produce better milk, too.
Cheese lovers will be able to tell that New York farmers take the utmost care
of their herd, keeping them healthy without the use of, or only minimal use of
antibiotics, hormones, and other undesirable treatments. The milk houses are
kept immaculate to avoid contamination of the milk. In the same way, the
cheese-making facilities are kept spotless. Clean facilities promote the
production of the high-quality cheeses for which New York is known.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Tasting The Difference<o:p></o:p></span></div>
<span style="font-family: "Times","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Best practices are
followed for producing the finest cheeses. Cheddars are aged to perfection.
Those cheeses that are wrapped or cured in a rind are monitored closely to
ensure maximum flavor and quality. Known for their sharp cheddars, New York
cheese makers know just how long to age the cheeses to attain that maximum
sharpness that is so loved by many aficionados. New York cheese makers take
pride in producing cheese that does in fact stand out from the crowd.</span>Golden Age Cheesehttp://www.blogger.com/profile/07949505877252582567noreply@blogger.com0tag:blogger.com,1999:blog-2491875314508060448.post-8614104711489889432017-07-02T09:40:00.000-04:002017-07-02T09:40:15.819-04:00Delicious Things To Do With Cheese Curds<div class="MsoNormal" style="line-height: 150%; margin-bottom: 10.0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">Cheese curds are sold in little bags
of squeaky goodness and come in a variety of flavors. They are delicious and
fun to eat, especially when fresh, but what else can you do with them?</span><o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 10.0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">1. Real Canadian Poutine</span><o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 10.0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">Possibly the best thing ever created
north of the border, Poutine is a traditional dish from the Canadian province
of Quebec. This super simple comfort food is the ideal way to eat cheese curds.
Next time you're craving French fries and gravy, mix your favorite cheese curds
in with the fries before slathering the dish with gravy. Voila! Poutine.</span><o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 10.0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">2. Cheese Curd Potato Salad</span><o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 10.0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">Another traditional comfort food,
potato salad can be made a lot of ways. Every family has a favorite recipe, but
they can almost always be made better by adding either plain cheddar curds. If
you're brave, try adding some zing to your salad with Cajun or jalapeno cheddar
curds.</span><o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 10.0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">3. Deep Fried Cheese Curds</span><o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 10.0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">You've had deep fried mozzarella
sticks, right? Well, they are even better when made with cheese curds. All you
have to do is substitute any kind of cheddar cheese curd for the regular
mozzarella in the recipe. The big plus is the variety of flavors you can use
when you choose cheese curds for this beloved appetizer.</span><o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 10.0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">4. Game Day Finger Food</span><o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 10.0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">Having a crowd over to watch the
game? Switch it up a bit by putting out a few bowls of flavored cheddar cheese
curds among the roasted nuts and guacamole. Provide napkins or toothpicks to
keep the greasy fingerprints off the remote.</span><o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 10.0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">5. Road Trip Nourishment</span><o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 10.0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">Delicious, bite-sized cheese curds
are the perfect snack to pull out when your passengers get restless on a long
road trip. Bring along a few flavors, some napkins and see who can make the
biggest squeak!</span><o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 10.0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">6. Mexican Lunch Wraps</span><o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 10.0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">Substitute your favorite cheese
curds for the grated cheese in any lunch wrap recipe. Chop the larger pieces up
for maximum chewiness, wrap it all up and enjoy!</span><o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 10.0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">7. Salad Topper</span><o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 10.0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">Skip the croutons next time you make
a Caesar salad and add cheese curds instead. Or why not add them both? The
potential for added flavor is only limited by the kind of cheese curds you
choose. Just chop it up and top your salad. It's easy and adds some flare to a
plain dish.</span><o:p></o:p></div>
<span style="font-family: "Times New Roman", serif; font-size: 12pt; line-height: 115%;">These are just a few
examples of creative ways to spice up your diet with versatile, incredibly
tasty cheese curds. A little brainstorming can give you even more options. </span>Golden Age Cheesehttp://www.blogger.com/profile/07949505877252582567noreply@blogger.com0tag:blogger.com,1999:blog-2491875314508060448.post-41217265690014904732017-06-25T09:38:00.000-04:002017-06-25T09:38:17.040-04:00How Cheese Can Enhance Your Soup<div class="MsoNormal" style="line-height: 150%; margin-bottom: 10.0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 150%;">Adding cheese is the perfect way to
add flavor and creaminess to any kind of soup. Your recipe doesn’t even have to
call for it for this ingredient to make a difference. Canned soup, in
particular, rises to a whole new level when you add cheese. Whether you choose
plain cheddar or one of the many flavored cheeses available, following these
few steps will deliver perfect cheese infused soup every time.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 10.0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 150%;">Grate Your Cheese</span><o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 10.0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 150%;">The first essential step to adding
cheese to soup is to grate it yourself. Pre-grated cheese has added ingredients
that can cause it to clump when it melts. After grating, if you're cooking in a
particularly hot kitchen or climate, you can toss a little bit of flour in with
your cheese to keep it from sticking together.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 10.0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 150%;">When To Add The Cheese</span><o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 10.0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 150%;">Now that you have the perfect grated
cheese, the next trick is to put it in your soup at the right moment. If the
flavor of your soup can handle it, you will actually want to add just a touch
of lemon juice before adding your cheese. This helps the cheese melt without
clumping. Remember that the more liquid your soup base has, the more likely
your cheese is to clump. Because of this, you should take additional
precautions when necessary. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 10.0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 150%;">Regardless of whether you’re making
a cheese or water-based soup, taking it off the heat before adding your grated
cheese is a must. Make sure your soup is no longer boiling (or even simmering
to be safe) before adding small amounts of cheese to the pot at a time.
Clumping cheese is bad enough, but adding it to boiling liquid will make the
cheese curdle. While curdled cheese isn’t deadly, it takes on a grainy texture
that isn’t pleasant to eat.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 10.0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 150%;">How To Add The Cheese</span><o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 10.0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 150%;">Add about a quarter cup of cheese at
a time, using a whisk to make sure it’s all incorporated before adding more. Do
this quickly, as you want your soup hot enough to melt the cheese. You can put
the pot back on the burner, if you need to, but then you run the risk of
heating it too much. Remember that soup containing cheese should never boil.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: 10.0pt;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; line-height: 150%;">Final Tips</span><o:p></o:p></div>
<span style="font-family: "times new roman" , serif; font-size: 12pt; line-height: 115%;">One last trick: If you’re
worried about clumping or curdling cheese and you already know how to make a
killer cheese sauce, then simply make your sauce first and add it to hot (but
not boiling) soup.</span><span style="font-family: "arial" , sans-serif; font-size: 11pt; line-height: 115%;"> </span><span style="font-family: "times new roman" , serif; font-size: 12pt; line-height: 115%;">Ready to give it a try?
Take these instructions to the kitchen and get cooking with your favorite
cheese.</span>Golden Age Cheesehttp://www.blogger.com/profile/07949505877252582567noreply@blogger.com0tag:blogger.com,1999:blog-2491875314508060448.post-75282079109399587872017-06-18T09:37:00.000-04:002017-06-18T09:37:01.577-04:00What Kind Of Mold Is Involved In Cheese Making?<div class="MsoNormal">
Depending on the type of cheese that you eat, there will be
some mold in it that you don’t need to worry about. While moldy cheese that has
been sitting in your fridge for months should probably be tossed, certain types
of cheese are actually designed to have mold. Mold will only be involved in
cheese making particular cheese varieties and the kind used depends on the
cheese in question. <o:p></o:p></div>
<div class="MsoNormal">
Blue Molds<o:p></o:p></div>
<div class="MsoNormal">
The most popular kind of cheese that is made with mold is
blue cheese. There are two types of blue mold that you will find in blue
cheese, regardless of the variety. These are <i>P. glacucum </i>and<i> P. roqueforti</i>.
Each of these molds provides the unique texture and flavor you love of blue
cheese. The molds can grow in environments with very low oxygen levels, which
is why they are so great at ripening cheese; they can do so in the small
cracks. To encourage this process, many cheesemakers who are aging blue cheese
will actually pierce channels into the cheese and then place the mold inside so
they grow. You can find mold in common blue cheeses like Cabrales, Gorgonzola,
Roquefort, and Stilton. While blue cheese is the most likely to have blue
molds, you can also find them on some goat cheeses. <o:p></o:p></div>
<div class="MsoNormal">
White Molds<o:p></o:p></div>
<div class="MsoNormal">
Although most people think of blue molds when they picture
the mold used in cheese making, there are also white molds. These will be found
along the outside of nearly every soft-ripened cheese. These white molds are <i>P. camembertii</i>, which is also known as <i>P. candidum</i> and its subspecies. White
mold in cheese works by producing enzymes which break down milk proteins from
curds. This in turn causes that ripened layer that is surrounded by a firm
interior. Cheese with white mold will typically produce an earthy or garlicky
flavor. The only thing to remember with cheese featuring white mold is that
ammonia is a by-product of the enzymatic process. Because of this, you need to
let the cheese breathe or sit uncovered so the ammonia can dissipate. <o:p></o:p></div>
<div class="MsoNormal">
Is The Mold Dangerous?<o:p></o:p></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Since mold is
actually used in cheese making, it should be obvious that it does not pose a
health threat. This is particularly true of the cheeses that have intentional
mold growth. There are also some cheeses that will simply grow mold on their
surface. While a very small number can be harmful, the vast majority of these
unintentional molds are not. Instead, they actually enhance the flavor of the
cheese.</span>Golden Age Cheesehttp://www.blogger.com/profile/07949505877252582567noreply@blogger.com0tag:blogger.com,1999:blog-2491875314508060448.post-63163225635220276672017-06-11T09:36:00.000-04:002017-06-11T09:36:00.738-04:00What Is A Cheese Cave?<div class="MsoNormal">
When you start learning more about cheese, you will quickly
come across the concept of a cheese cave. Cheese caves are essentially the
place that you store cheese while it undergoes its aging process, no matter how
long it is. They are an alternative to a regular refrigerator and actually work
better than those. In fact, cheese caves are the traditional location for aging
cheese. <o:p></o:p></div>
<div class="MsoNormal">
Not Always A Cave<o:p></o:p></div>
<div class="MsoNormal">
The term cheese cave comes from the fact that historically,
cheese was placed in a cave to age. Caves have the ideal conditions for this
process thanks to their steady, high levels of humidity and cool temperature.
You simply won’t get the same results for your cheese if the humidity or
temperature is off. Cheese caves have been used for centuries in countries where
cheese is regularly consumed. Today, many modern cheese caves are not caves at
all. Instead, they are rooms that have been set up in a way that mimics the
humidity, temperature, and other conditions of caves. Thanks to modern
technology, this is a very real possibility that allows you to age cheese
anywhere, regardless of whether or not a cave is actually present. <o:p></o:p></div>
<div class="MsoNormal">
Making A Cheese Cave<o:p></o:p></div>
<div class="MsoNormal">
Since you can create a cheese cave anywhere, you can
actually make one right in your home provided that you have enough space.
Companies that produce and age their own cheese will have at least one manmade
cheese cave somewhere on their property and you can copy their techniques on a
much smaller scale. There are a few key requirements when creating your cheese
cave. Make sure that the temperature is as constant as you can make it,
somewhere between 45 and 58 degrees Fahrenheit. You also need the moisture
level to be at the proper level for the cheese you are aging, typically around
80 to 90 percent. Finally, the cheese cave needs to have fresh air so you don’t
get any unwanted products from aging. <o:p></o:p></div>
<div class="MsoNormal">
Using An Old Fridge<o:p></o:p></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">It is possible to age
cheese in your current fridge, but you will have to make some adjustments and
use a wet paper towel to get the proper humidity. Ideally, you will turn an old
fridge into a cheese cave. You can invest in a simple controller to keep the
temperature within the correct range and put a pan of water inside the fridge
with a partial cover to keep the humidity at the proper level. You will need to
keep an eye on the moisture level since it will vary with the seasons. Because
of the effort involved in making a cheese cave, many people prefer to just buy
their cheese already aged.</span>Golden Age Cheesehttp://www.blogger.com/profile/07949505877252582567noreply@blogger.com0tag:blogger.com,1999:blog-2491875314508060448.post-45506313625383807612017-06-04T09:35:00.000-04:002017-06-04T09:35:03.810-04:00How Are Asiago And Parmesan Cheeses Different?<div class="MsoNormal">
While some cheeses are clearly different from each other,
others look very similar and can be nearly impossible to tell apart. Others
will taste very similar with differences that only well-trained taste buds will
notice. Asiago and Parmesan are two cheeses that look very similar, also
resembling Romano. These are also all Italian cheeses, meaning that they have
some elements of shared history. <o:p></o:p></div>
<div class="MsoNormal">
Asiago<o:p></o:p></div>
<div class="MsoNormal">
Asiago is a type of cheese made from cow’s milk and it comes
from the northeastern area of Italy. Most cheese experts consider it an Alpine
or mountain cheese. Depending on the aging process, Asiago can vary greatly in
terms of flavor. When it is fresh, the cheese is known as Asiago Pressato and
is mild flavored and semi-soft. When aged, it is called Asiago D’Allevo and as
it is aged longer, it becomes sharper, dryer, and firmer. There tend to be
three categories of aging for Asiago cheese where it is aged two months, three
months, or a minimum of nine months. Regardless of aging, Asiago tends to be
nutty and sweet. Younger Asiago is delicious by itself while aged Asiago has
more intense flavors that make it great when grated on salad, pasta, or
risotto. <o:p></o:p></div>
<div class="MsoNormal">
Parmesan<o:p></o:p></div>
<div class="MsoNormal">
The cheese you typically refer to as Parmesan is typically
actually Parmigiano Reggiano. While not all Parmesan will be Parmigiano
Reggiano, all Parmesan Reggiano is a type of Parmesan. This is also a cheese
made from cow’s milk but instead of being from Northeastern Italy, it is from
Northern Italy, specifically the Reggio Emilia or Parma regions. Parmigiano
Reggiano has a nutty, rich flavor and a flaky texture that separates it from
Asiago. It has always been aged between one to two years. It works well on a
variety of dishes, including many of those that Asiago enhances, such as
risotto and pasta. <o:p></o:p></div>
<div class="MsoNormal">
Within the regions it is produced in, Parmesan has very
strict regulations that ensure it is made following tradition, including the
milk being heated in copper kettles and cheesemakers needing at least ten years
of apprenticeships. Within the entire European Union, you can’t legally call
cheese Parmesan if it isn’t Parmigiano Reggiano. You can use the term Parmesan
for other cheeses in countries outside the European Union, so don’t expect the
traditional cheese all the time in the United States. <o:p></o:p></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Whether you are
interested in Asiago or Parmesan, you should try your best to get an authentic
version for the richest flavors. Although the United States doesn’t have as
strict of requirements, you can still find imported cheeses or at least those
that have been stamped to indicate they meet some standard.</span>Golden Age Cheesehttp://www.blogger.com/profile/07949505877252582567noreply@blogger.com0tag:blogger.com,1999:blog-2491875314508060448.post-52330262125515849902017-05-28T09:32:00.000-04:002017-05-28T09:32:13.918-04:00What Unusual Traditions Involve Cheese?<div class="MsoNormal">
Cheese is such a popular food in many areas of the world
that it should come as no surprise that there are numerous traditions related
to it. Some will involve eating cheese in ways that seem odd to Americans while
others use the cheese in a different way entirely. Here are some of the unusual
traditions involving cheese. <o:p></o:p></div>
<div class="MsoNormal">
Cheese Rolling In England<o:p></o:p></div>
<div class="MsoNormal">
Perhaps the most famous unusual cheese-related tradition is
cheese rolling in Gloucestershire, England. This is a bank holiday that occurs
in late spring and is an interesting take on racing. The race involves
following a rolling round of cheese, specifically Double Gloucester, down a
hill. The first person to cross the finish line wins. Tradition dictates that
after this, the winner runs back up Cooper’s Hill, where this takes place.
While this tradition may seem tame, injuries do occur, including concussions
and broken bones. This tradition likely has its roots in Pagan traditions that
celebrated rebirth following winter. Interestingly enough, it was officially banned
because of health and safety concerns in 2010, but it still continues
unofficially every year. <o:p></o:p></div>
<div class="MsoNormal">
Cacio al Fuso In Italy<o:p></o:p></div>
<div class="MsoNormal">
The British aren’t the only people to use cheese in unusual
ways in their traditions. Cacio al Fuso is a game that is very similar to lawn
bowls but uses an actual wheel of cheese as the ball. This game is played in
Pienza, a Tuscan hilltop town known for its pecorino cheese. The game takes
place in the Piazza Pio II, the central plaza in the town. During the game, you
roll the cheese wheel towards the central wooden peg in the middle of a marble
ring in the pavement. Keep in mind that you have to roll it from a designated
rug at a certain distance, similar to how you release a bowling ball away from
the pins. Outside of this ring, there are additional rings marked with chalk.
You get points based on how close to the center ring you get. Amazingly enough,
the marble ring used in the game was made around 500 years ago. <o:p></o:p></div>
<div class="MsoNormal">
Traditions With Eating Cheese<o:p></o:p></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">In addition to
unusual traditions that use cheese in interesting ways, some simply involve
cheese choices that are unusual to some. There is a Sardinian traditional
cheese made using sheep’s milk, for example, named Casu Marzu. This cheese is
fermented until it starts to decompose and maggots form in it. Italy has
outlawed it because of the danger associated with it, but you may find it on
the black market for a high price. For a tradition you may be willing to try,
go north to Canada and try poutine. The idea of putting cheese curds and gravy on
fries is odd to many Americans, but this is an incredibly popular food in
Canada.</span>Golden Age Cheesehttp://www.blogger.com/profile/07949505877252582567noreply@blogger.com0tag:blogger.com,1999:blog-2491875314508060448.post-4902004335036992532017-05-21T09:29:00.000-04:002017-05-21T09:29:02.362-04:00What Makes Processed Cheese Unhealthy?<div class="MsoNormal">
When most people think of cheese, they picture a healthy
food that is versatile and can be eaten at any meal or as a snack. While
natural cheese is healthy thanks to its dairy content, processed cheese is
actually unhealthy. If your goal is to eat a well-balanced diet or to lose
weight, natural cheese should be part of your life, but processed cheese should
not. <o:p></o:p></div>
<div class="MsoNormal">
Contains Chemicals And Additives<o:p></o:p></div>
<div class="MsoNormal">
If you were to guess how much actual cheese there is in
processed cheese, you will likely be surprised by the answer. U.S. food
regulations say that processed cheese only has 51 percent natural cheese by
weight. To make up the rest of this, there are plenty of additives you don’t
necessarily need. Processed cheese has more salt, whey, and food coloring than
natural unprocessed cheese. It also contains emulsifiers that keep the water
and oil bound together. <o:p></o:p></div>
<div class="MsoNormal">
Some Common Processed Cheese Ingredients<o:p></o:p></div>
<div class="MsoNormal">
Although the ingredients in processed cheese can vary, many
contain the following. Sodium phosphate is an artificial ingredient and
emulsifier. In some cases, it has been linked to kidney-related health
problems. Instead of starting with actual cheese, many processed cheeses will
also contain milk protein concentrate, a dairy substitute that helps them keep
production costs low. Of course, there are also food colorings like yellow
tartrazine and yellow 6 in certain processed cheese. Both of those coloring
additives have actually been banned in some parts of Europe due to the risk of
tumors in the kidneys and adrenal glands. <o:p></o:p></div>
<div class="MsoNormal">
In the case of spray-able processed cheese and certain
spreadable ones, they also contain trisodium phosphate. This is a scary
ingredient as it is a variation of a common emulsifier compound in
stain-removers and cleansers. <o:p></o:p></div>
<div class="MsoNormal">
Saturated Fat<o:p></o:p></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Unfortunately, all
cheese has saturated fat which is why you are supposed to eat it in moderation.
Even so, processed cheese tends to have more saturated fats than unprocessed
cheese. For example, a single slice will have 21 percent of your daily recommended
limit for saturated fatty acids. Considering you are likely to have more than
one slice and pair it with other saturated fats, this is a big concern. That is
particularly true since the processed cheese won’t even provide you with
nutritional benefits. Since it is only 51 percent actual cheese, you aren’t
getting as much calcium, protein, or other nutrients as you would from
unprocessed cheese. In other words, while unprocessed, natural cheese can be
healthy as long as you don’t binge, processed cheese only hurts your health. </span>Golden Age Cheesehttp://www.blogger.com/profile/07949505877252582567noreply@blogger.com0tag:blogger.com,1999:blog-2491875314508060448.post-44686692587403250432017-05-14T09:28:00.000-04:002017-05-14T09:28:21.862-04:00What Makes A Cheese Artisan?<div class="MsoNormal">
As soon as you start looking for cheese to enjoy, you will
quickly notice that some is labeled as artisan and some isn’t. The natural
question then becomes what exactly makes a cheese artisan or qualifies cheese
as artisanal? The answer makes perfect sense if you think about the definition
of an artisan: someone who makes crafts or other items by hand or using the
old-fashioned techniques. Keeping that in mind, artisan cheese is made in
smaller batches and mostly by hand. In other words, limited mechanization is
used and the cheese isn’t mass-produced. <o:p></o:p></div>
<div class="MsoNormal">
Types Of Artisan Cheese<o:p></o:p></div>
<div class="MsoNormal">
Because the only requirement for artisanal cheese is that it
be made in small batches and mostly using traditional techniques or by hand,
there is an incredible range of artisan cheese available. The small batches are
key since this ensures that the cheese is of a higher quality and extra care is
taken. You can find cheese of any age, with any type of milk, and with various
flavorings as artisanal. This means you can find artisanal cheddar, artisanal
Roquefort, artisanal goat cheese, and everything in between. <o:p></o:p></div>
<div class="MsoNormal">
While artisanal cheese can technically be anything, with any
type of milk, and any aging process, it does tend to follow a few guidelines.
This cheese will typically be incredibly high quality and usually unpasteurized
as this maintains the original flavor better. If you find an artisanal cheese
in the United States, however, this won’t be the case since the FDA regulations
require that cheese must mature for at least 60 days as this reduces the
contamination risk so there is no potential for health issues. <o:p></o:p></div>
<div class="MsoNormal">
Who Are The Artisans?<o:p></o:p></div>
<div class="MsoNormal">
A cheese artisan is simply the person who makes the
artisanal cheese. This means that anyone who puts the extra effort into their
cheese-making process and avoids using mechanization can be a cheese artisan.
While most people will reserve the term for those who regularly make cheese and
then potentially sell it, anyone who makes cheese in the privacy of their home
and does so by hand will technically be a cheese artisan. <o:p></o:p></div>
<div class="MsoNormal">
Not All “Artisan Cheese” Is Truly Artisanal<o:p></o:p></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">It is important to
keep in mind that the terms “artisanal” and “artisan” related to cheese are not
protected. This means that anyone or any company can actually claim that their
cheese is artisan even if it is mass-produced and/or relies on mechanization for
production. If you truly want artisanal cheese, the best option is to get it
from a specialty cheese retailer as they will hold themselves to higher
standards than another store, like your local supermarket. </span>Golden Age Cheesehttp://www.blogger.com/profile/07949505877252582567noreply@blogger.com0tag:blogger.com,1999:blog-2491875314508060448.post-28406552605271309732017-05-07T09:27:00.000-04:002017-05-07T09:27:11.694-04:00Four Ways To Tell If Cheese Is Bad<div class="MsoNormal">
No matter how much you love cheese, you don’t want to eat it
once it has gone bad. Since cheese is made from dairy, it needs to be stored
properly and even when it is, it will eventually go bad. In addition to making
sure you store your cheese correctly, there are a few things you can do to tell
whether it has gone bad. <o:p></o:p></div>
<div class="MsoNormal">
Sight<o:p></o:p></div>
<div class="MsoNormal">
Perhaps the easiest way to tell whether your cheese has gone
bad is to look at it. Just keep in mind that just because there is a little bit
of mold, that doesn’t mean the cheese is bad. All cheese will grow mold
eventually and this is natural. If you see a bit of surface mold, cut around a
quarter inch off the side of the cheese with the mold. If you see more mold
underneath, then it truly is bad. If there aren’t any other signs of mold or
spoilage, then your cheese is safe. In addition to looking for mold, check to
make sure the packaging isn’t bloated, oily, or slimy as these can all indicate
it has gotten old. Also look at the texture and color; if they are different
than they used to be, the cheese is probably bad. <o:p></o:p></div>
<div class="MsoNormal">
Smell<o:p></o:p></div>
<div class="MsoNormal">
Your sense of smell is another great tool to tell whether
cheese is bad. The type of smell will vary based on the cheese but it may be
like a freezer or refrigerator, ammonia, or spoiled milk. Ideally, you will smell
the cheese right when you buy it so you can tell what it is supposed to smell
like and have a comparison. Remember that certain cheeses are very pungent to
begin with so smell won’t always mean it has gone bad. <o:p></o:p></div>
<div class="MsoNormal">
Taste<o:p></o:p></div>
<div class="MsoNormal">
If between your senses of smell and sight you still aren’t
sure if the cheese is bad, give it a little nibble. Of course, you want to eat
the minimum amount necessary to get the flavor and see whether it tastes like
it normally does. This way, if it is bad, you aren’t likely to get sick. If the
cheese has a bad aftertaste or tastes sour, toss it out. <o:p></o:p></div>
<div class="MsoNormal">
Store It Properly<o:p></o:p></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">While storing your
cheese properly won’t necessarily tell you that it is safe to eat, it will give
you more confidence in the fact that it hasn’t gone bad. Cheese should be refrigerated
at 34 to 38 degrees Fahrenheit. It should also be wrapped up tightly in cheese
paper or plastic wrap so mold spores won’t get in. Of course, you also have to
consider the shelf life of the cheese in question. If you’ve had it longer than
it should be good for, toss it.</span>Golden Age Cheesehttp://www.blogger.com/profile/07949505877252582567noreply@blogger.com0tag:blogger.com,1999:blog-2491875314508060448.post-27860104836825196352017-04-30T09:26:00.000-04:002017-04-30T09:26:06.974-04:00What Cheese Is Best In Charcuterie? <div class="MsoNormal">
Cheese is a classic appetizer for dinner parties and other
social events and one of its many potential pairings is with charcuterie. If
you aren’t sure what charcuterie is, this is essentially a range of dry-cured
and cooked meats. This is a French appetizer course that also includes smooth
pates and sausages, mustards, crusty baguettes, pickles, and cornichons among
other savory bites. It goes great with cheese and you can enjoy the combination
of your favorite cheeses and charcuterie in a restaurant or at home. If you
plan on making this at home, you will need to know what cheeses go best with
it. <o:p></o:p></div>
<div class="MsoNormal">
Get A Variety Of Cheeses<o:p></o:p></div>
<div class="MsoNormal">
As with any other cheese platter, one that combines this
dairy product with charcuterie should offer a range of textures. Ideally, you want
a minimum of one soft cheese and at least one or two cheeses that are
semi-firm. This way, guests can pick and choose the texture that they prefer. <o:p></o:p></div>
<div class="MsoNormal">
Things To Avoid<o:p></o:p></div>
<div class="MsoNormal">
While a variety of cheeses will work well in charcuterie,
there are a few types that should be avoided. You won’t typically want to
include smoked cheese as these flavors will be similar to those of the smoked
sausages and other smoked meats already on your tray; you want complimentary
flavors, not repeats. You should also opt for cheese that is unflavored,
meaning nothing that has added garlic, herbs, or other similar enhancements. <o:p></o:p></div>
<div class="MsoNormal">
The Best Cheese To Include<o:p></o:p></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Now that you know
what to avoid, here are a few of the top cheeses to consider including in your
charcuterie. If you want a soft cheese, consider Chevre, Camembert, or Brie as
all of these will balance the flavors of the meats. Provolone is also an excellent
choice since it has a smooth texture that contrasts with sausages. Opt for a
Provolone that is either young or aged so you get mellow flavors. Gouda also
goes well, either goat’s milk Gouda that is lightly colored or the cow’s milk
variety that is slightly aged and the color of pale butterscotch. Going with a
young Gouda is ideal as it will give you a smooth texture and buttery and milky
flavor. Gruyere is another cheese made from cow’s milk that is great in
charcuterie since its color and flavor both contrast with the dishes,
delivering nutty, rich flavors. Finally, consider Manchego. This cheese made
from sheep’s milk has a nutty flavor that pairs perfectly with the meats on the
charcuterie. </span>Golden Age Cheesehttp://www.blogger.com/profile/07949505877252582567noreply@blogger.com0