Cheddar cheese is usually known to be somehow hard. It can have yellow or off white color as well. It actually originated from Cheddar village in Somerset. Today, Cheddar is considered as one of the most popular cheese in the whole of UK. In the US, it’s also very popular. It comes second after Mozzarella which is also a very wonderful cheese widely eaten in the US.
The Cheddar Making Process
Cheddar Cheese is made from cheese curds. The production process begins by the gathering of the food ingredients needed. The basic ingredients needed include milk and rennet. The milk used is allowed to ripen before the rennet is added. The ripening of the milk allows lactose to be turned into lactic acid by the resident bacteria. This lowers the pH and also contributes to making the milk to coagulate. This is very important for the making of quality cheese curds which are then turned into cheddar.
The Rennet usually added is an enzyme which is normally gotten from the belly of milk fed calf. The rennet contributes to the coagulation of the milk proteins which helps in the production of curds. In most cases, rennet contains bovine pepsin and chymosin. These two elements help in making the curds come out well.
In most cases, 3 or 4 oz of rennet is usually added per 1000 lb of mix. This helps the milk protein to coagulate and then form nice curds. The Vat is usually mixed after the rennet has been added. This ensures equal mixing and also helps in diluting the rennet for easy spreading. At this point, clean water will be added to dilute the rennet.
Meanwhile, there are also basic equipments required when making cheddar cheese from curds. A stainless steel knife is usually used to cut the curds in a uniform manner during the production process. A stainless steel frame that has stainless steel wires is also needed to slice the curds well.
Vats are also needed during the production process. They can be in rectangular or oval shapes. They may also have nice hollow walls which will be used for accommodating warm water necessary for keeping the curds at required temperatures.
A quality milling machine will then be used to slice the matted curds which are formed as the cheddaring process continues. This will then allow the curds to be salted easily.
Now, curd setting is the next stage. Once the rennet has been added, the entire mixture is allowed to settle in order to form curds. The right temperature must also be set to control the process. Usually, a flat blade is inserted into the curds to make it set. This will be raised up slowly. If the curd breaks, it’s set for cutting. Usually, the curd is sliced into tiny cubes with the help of a stainless steel wire knife. The sliced curds will then be handled well to avoid the loss of protein and fat.
The next stage is the cooking of the curds. After that comes the draining of the curds. Then the curds will be stacked during the cheddaring process. The milking process commences. Usually, the curds can be milked using the hand. The salting process will then follow. After that, the curds are then packed and pressed. They will also be weighed into moulds. After this, the cheddar cheese will then be allowed to age. The aging process may last for one or two months. However this can also last for 1 or more years depending on the type of cheddar needed.
Thursday, July 26, 2012
Tuesday, July 17, 2012
What Are the Different Kinds of Swiss Cheese and How Do They Differ?
The term, “Swiss cheese,” actually refers to a family of cheeses. The variety we are most accustomed to buying, the pale yellow product with large holes is called Emmentaler, and is manufactured here in the United States. The big holes come from the release of carbon dioxide during the process of fermentation.
The second most popular variety of Swiss cheese is Gruyere, which is a hard cheese that is a product of the French speaking area of Switzerland. It is a popular variety used in cooking because it melts very smoothly and has a mild taste with just a bite of flavor. It is commonly used in fondue recipes, with French onion soup, and on French dip sandwiches.
The hardest of the Swiss cheese varieties is Sbrintz. This product is as hard as Parmesan and is often mistaken for it. Incidentally, Sbrintz is the oldest cheese made in Europe, dating back to 70 AD.
Made in the Appenzell region of Switzerland, Appenzellar is a semi-hard product that is sold at various stages of aging, which affects its taste. It is soaked in a brine of herbs with wine or cider vinegar, giving the cheese a fruity taste.
Schabziger is made with skim milk and is basically fat free. During production, it is usually shaped into a cone and the addition of the herb blue melliot turns the cheese an odd green shade. Schabziger, like Gruyere, is a great ingredient for fondue recipes, and is sometimes mixed with butter to create a cracker spread.
A nutty, pungent variety is Tete de Moine. This was once known as Bellebay, in honor of the monastery where it was made; the name was changed after the French Revolution. This is such a strong tasting and smelling cheese, that it is best served in very thin slices.
Raclette is a softer variety that is named for the way it is most often prepared. Sliced thin and baked on cookie sheet, it melts into a thin, bubbly treat that is usually scraped off the pan and spread on crackers or potatoes.
In all, there are 450 different kinds of Swiss cheese, classified as hard, semi hard, extra hard, semi soft, and soft. The fundamental difference in the production of these varieties is the amount of moisture used in the production process. Harder varieties are usually packed into molds and aged for a longer period of time than the softer products.
The second most popular variety of Swiss cheese is Gruyere, which is a hard cheese that is a product of the French speaking area of Switzerland. It is a popular variety used in cooking because it melts very smoothly and has a mild taste with just a bite of flavor. It is commonly used in fondue recipes, with French onion soup, and on French dip sandwiches.
The hardest of the Swiss cheese varieties is Sbrintz. This product is as hard as Parmesan and is often mistaken for it. Incidentally, Sbrintz is the oldest cheese made in Europe, dating back to 70 AD.
Made in the Appenzell region of Switzerland, Appenzellar is a semi-hard product that is sold at various stages of aging, which affects its taste. It is soaked in a brine of herbs with wine or cider vinegar, giving the cheese a fruity taste.
Schabziger is made with skim milk and is basically fat free. During production, it is usually shaped into a cone and the addition of the herb blue melliot turns the cheese an odd green shade. Schabziger, like Gruyere, is a great ingredient for fondue recipes, and is sometimes mixed with butter to create a cracker spread.
A nutty, pungent variety is Tete de Moine. This was once known as Bellebay, in honor of the monastery where it was made; the name was changed after the French Revolution. This is such a strong tasting and smelling cheese, that it is best served in very thin slices.
Raclette is a softer variety that is named for the way it is most often prepared. Sliced thin and baked on cookie sheet, it melts into a thin, bubbly treat that is usually scraped off the pan and spread on crackers or potatoes.
In all, there are 450 different kinds of Swiss cheese, classified as hard, semi hard, extra hard, semi soft, and soft. The fundamental difference in the production of these varieties is the amount of moisture used in the production process. Harder varieties are usually packed into molds and aged for a longer period of time than the softer products.
Saturday, May 19, 2012
Why is cheese so Good for you? -The Health Benefit of Cheese
Being that cheese is one of the most important elements of the human body, it is known to keep the body healthy no matter what kind of cheese you take. Cheese contains some elements in it, such as Riboflavin, vitamin A, vitamin B12, phosphorous and zinc. Cheese is known to have a high quality of calcium and proteins which are good for strong formation of body bone structures. There are more reasons why cheese should be encouraged.
Cheese plays several functions in the body such as:
1.It strengthens the bones. Some people like the elderly, children, pregnant women and also lactating mothers have weak bones. Therefore, they need to take more cheese that has a high content of calcium and vitamin B.
2.It helps in cancer prevention. Vitamin B contained in cheese is good for protecting the body from diseases and also ensure the maintenance of body functionality. In cheese there are two substances called Sphingolipid and conjugated Linoleic acid which help in cancer prevention. This means that cheese can be considered medicinal.
3.Cheese assists the body in the fight against some diseases like osteoporosis which is caused by lack of calcium. It helps to increase or maintain the density of bones for those who are suffering from this disease. The prevention of Osteoporosis disease is by taking a lot of vitamins, minerals, calcium and proteins which is highly concentrated with cheese.
4.Being that cheese has a very lot content of lactose, which is a substance that comes from food it harms teeth. Therefore, teeth cavity must be prevented by taking low concentration of cheese because it is extremely high in its calcium.
5.Cheese being full of vitamins and minerals which are better for a metabolism balance, protein, fats and calcium, it keeps the muscles and bones healthy and strong. Some cheese has low fat contents that can be very healthy to keep perfect body weight balance. There are some people who try to gain body weight, bone density muscle weight and fat. The best solution is to go for cheese.
6.There are some people suffering from high blood pressure and hypertension. Such people are advised to avoid sodium and cholesterol elements which can cause more harm for them. In this condition cheese must be considered carefully. Cheese contains fats which depend on the quality of the milk it was made from and cream milk will determine how cheese is highly concentrated. Shelves cheese has low-fats while high-fat tastes better which make them to be more popular. Before you buy cheese, look for the fat content in it. Cheese with calcium depends on the amount of salt being added to the milk before changing into cheese.
Heart diseases are treated using low-sodium cheese which helps in reducing agents that bring about cancerous problems. Those with high blood pressure need vitamin B in cheese for their good health. Therefore the need for cheese is very important for the body's healthy growth and development. When you take cheese, you help yourself against bothersome diseases.
Cheese plays several functions in the body such as:
1.It strengthens the bones. Some people like the elderly, children, pregnant women and also lactating mothers have weak bones. Therefore, they need to take more cheese that has a high content of calcium and vitamin B.
2.It helps in cancer prevention. Vitamin B contained in cheese is good for protecting the body from diseases and also ensure the maintenance of body functionality. In cheese there are two substances called Sphingolipid and conjugated Linoleic acid which help in cancer prevention. This means that cheese can be considered medicinal.
3.Cheese assists the body in the fight against some diseases like osteoporosis which is caused by lack of calcium. It helps to increase or maintain the density of bones for those who are suffering from this disease. The prevention of Osteoporosis disease is by taking a lot of vitamins, minerals, calcium and proteins which is highly concentrated with cheese.
4.Being that cheese has a very lot content of lactose, which is a substance that comes from food it harms teeth. Therefore, teeth cavity must be prevented by taking low concentration of cheese because it is extremely high in its calcium.
5.Cheese being full of vitamins and minerals which are better for a metabolism balance, protein, fats and calcium, it keeps the muscles and bones healthy and strong. Some cheese has low fat contents that can be very healthy to keep perfect body weight balance. There are some people who try to gain body weight, bone density muscle weight and fat. The best solution is to go for cheese.
6.There are some people suffering from high blood pressure and hypertension. Such people are advised to avoid sodium and cholesterol elements which can cause more harm for them. In this condition cheese must be considered carefully. Cheese contains fats which depend on the quality of the milk it was made from and cream milk will determine how cheese is highly concentrated. Shelves cheese has low-fats while high-fat tastes better which make them to be more popular. Before you buy cheese, look for the fat content in it. Cheese with calcium depends on the amount of salt being added to the milk before changing into cheese.
Heart diseases are treated using low-sodium cheese which helps in reducing agents that bring about cancerous problems. Those with high blood pressure need vitamin B in cheese for their good health. Therefore the need for cheese is very important for the body's healthy growth and development. When you take cheese, you help yourself against bothersome diseases.
Saturday, May 12, 2012
Why do Wine and Cheese Go Together So Well?
Cheese and wine are both fine foods and they are quite popularly served together. But what is it that makes these two to go so well together? Part of the reason why is cultural while the other has to do with the effect they have on one another. The process of making both cheese and wine involves fermentation and this is at least one of the similarities they share. Wine is a product of fermented grapes while cheese is a product of fermented milk. It is believed to enhance why they taste so good together.
During the wine making process, tannin from the grape skins, stems and seeds are added into the fermentation barrels for several reasons. One of this is preservation since they act as a preservative. Tannin also gives flavor, texture and structure to the wine. Depending on the amount of tannin that a vintner decides to add, different flavors of wines are produced. Red wines seem to have the most amount of tannin since the grapes are crushed in the wine making process. This gives them their distinctive flavor and texture. Some wines are made from squeezed grapes so only a little amount of tannin is let in. These are the milder wines.
As the wine ages, the amount and concentration of tannin increases. It also forms sediments at the base of the bottle. Red wines consumed at an early age have a lesser amount of tannin. Tannin is also responsible for the bitter aftertaste experienced in wines. However, as the wine ages the bitter aftertaste is somewhat softened and the wine actually acquires a mature taste in some wine varieties.
The connection between cheese and wine is that the bitter aftertaste in wine is somehow balanced by high protein, high fat foods, ergo cheese. The two taste so good together and even those who do not know anything about tannin seem to think that the saltiness in cheese is what does it for the tannin. Of course now the question begs which wine and cheese combination?
There is no hard and fast rule since you may actually like the taste of a not recommended combo, if it works for you why not? However there is a general guide to help you get on your way. For starters, soft cheeses such as mozzarella, goat and feta are better complemented with a Chianti, Bordeaux, Champagne or a Beaujolais. Semi-hard cheeses such as Cheddar, Gouda, Chesire and Danish Blue and semi-soft cheeses like Baby Swiss, Fontina and Morbier can be served with practically the same type of wines. Consider serving Chardonnay, Champagne or Riesling with these cheeses and enjoy the combination of flavors.
Hard cheeses have a wide variety of wines to choose from including Chardonnay, Sauvignon Blanc, Chianti, Dark Beer, Chenin Blanc, Pinot Noir and even Tawny Port to name just a few. Some wines can be combined with a variety of hard and soft cheeses so it makes it easy when you are entertaining and serving a variety of cheeses. It is always advisable to shop for the wine with the cheese in mind and vice versa. Salut!
During the wine making process, tannin from the grape skins, stems and seeds are added into the fermentation barrels for several reasons. One of this is preservation since they act as a preservative. Tannin also gives flavor, texture and structure to the wine. Depending on the amount of tannin that a vintner decides to add, different flavors of wines are produced. Red wines seem to have the most amount of tannin since the grapes are crushed in the wine making process. This gives them their distinctive flavor and texture. Some wines are made from squeezed grapes so only a little amount of tannin is let in. These are the milder wines.
As the wine ages, the amount and concentration of tannin increases. It also forms sediments at the base of the bottle. Red wines consumed at an early age have a lesser amount of tannin. Tannin is also responsible for the bitter aftertaste experienced in wines. However, as the wine ages the bitter aftertaste is somewhat softened and the wine actually acquires a mature taste in some wine varieties.
The connection between cheese and wine is that the bitter aftertaste in wine is somehow balanced by high protein, high fat foods, ergo cheese. The two taste so good together and even those who do not know anything about tannin seem to think that the saltiness in cheese is what does it for the tannin. Of course now the question begs which wine and cheese combination?
There is no hard and fast rule since you may actually like the taste of a not recommended combo, if it works for you why not? However there is a general guide to help you get on your way. For starters, soft cheeses such as mozzarella, goat and feta are better complemented with a Chianti, Bordeaux, Champagne or a Beaujolais. Semi-hard cheeses such as Cheddar, Gouda, Chesire and Danish Blue and semi-soft cheeses like Baby Swiss, Fontina and Morbier can be served with practically the same type of wines. Consider serving Chardonnay, Champagne or Riesling with these cheeses and enjoy the combination of flavors.
Hard cheeses have a wide variety of wines to choose from including Chardonnay, Sauvignon Blanc, Chianti, Dark Beer, Chenin Blanc, Pinot Noir and even Tawny Port to name just a few. Some wines can be combined with a variety of hard and soft cheeses so it makes it easy when you are entertaining and serving a variety of cheeses. It is always advisable to shop for the wine with the cheese in mind and vice versa. Salut!
Saturday, May 5, 2012
What Causes Cheese to be Sharp?
Cheese is made differently depending on what the producer wants to achieve. Whether he wants to prepare soft cheese or hard cheese, there will be need to ensure that what comes out is exactly the expected result. There are either sharp or mild varieties of cheese that you will expect to get in the market. Most companies that make cheese will give you either of the two results. All cheeses are grouped as mild and sharp, but this category is mostly used with Cheddar cheese. This means that the sharpness of cheese is a manufacturer's design which may not be associated with anything external.
There are important properties that sharp cheese may have with it. These properties are the same ones which determine the degree of sharpness. The following properties will matter a lot when we are interested in knowing the sharpness of cheese.
You will realize that sometimes, the sharpness of cheese and its mild properties have a very wide difference. There are some cheeses which have labels indicating that they are extra sharp. Extra sharp cheese can be more difficult to cope with if you are the kind that dreads bitterness. Such may not be good for your pet too. However, extra sharp and plain sharp don't have a specific rule for manufacturing. This means that you might get one with plain sharp label, but still find that it is not really plain as you may have thought, depending on your taste anyway. Sharp cheeses in other words are usually bitter. This therefore means that, the stronger the sharpness, the bitter it might actually be. Most packages for sharper cheese are usually small and almost appearing restricted, unlike mild cheese which can be packaged in bigger packaging.
Textural nature of cheese
It is normal that sharper cheeses are made harder than the mild ones. A block of sharper cheese may crumble if the sharpness is too high. Sharp cheeses are mostly served in foods such as crackers which are smaller. You can also find them used in hamburgers and sandwiches. However, they will be more common in special menu options which are either served in restaurants or for special orders made by elite members.
Preparation method
One thing that most manufacturers do to increase the cheese's sharpness is by aging. It is said that as the cheese ages, you will get a denser taste. Aging will make the taste of your cheese sharper. What you do as you prepare cheese will determine how sharp it is all through. If you want to bring the sharp flavor more, you may want to age your cheese for six or even eight months.
Nutrition value
Sharp and even mild cheeses have in them a high content of calcium, Vitamin D and protein. What makes the difference in sharper cheeses is the presence of more purine which comes from uric acid. The uric acid concentration in cheese increases with increase in aging process. In this case, you will discover that cheese will become sharper.
There are important properties that sharp cheese may have with it. These properties are the same ones which determine the degree of sharpness. The following properties will matter a lot when we are interested in knowing the sharpness of cheese.
You will realize that sometimes, the sharpness of cheese and its mild properties have a very wide difference. There are some cheeses which have labels indicating that they are extra sharp. Extra sharp cheese can be more difficult to cope with if you are the kind that dreads bitterness. Such may not be good for your pet too. However, extra sharp and plain sharp don't have a specific rule for manufacturing. This means that you might get one with plain sharp label, but still find that it is not really plain as you may have thought, depending on your taste anyway. Sharp cheeses in other words are usually bitter. This therefore means that, the stronger the sharpness, the bitter it might actually be. Most packages for sharper cheese are usually small and almost appearing restricted, unlike mild cheese which can be packaged in bigger packaging.
Textural nature of cheese
It is normal that sharper cheeses are made harder than the mild ones. A block of sharper cheese may crumble if the sharpness is too high. Sharp cheeses are mostly served in foods such as crackers which are smaller. You can also find them used in hamburgers and sandwiches. However, they will be more common in special menu options which are either served in restaurants or for special orders made by elite members.
Preparation method
One thing that most manufacturers do to increase the cheese's sharpness is by aging. It is said that as the cheese ages, you will get a denser taste. Aging will make the taste of your cheese sharper. What you do as you prepare cheese will determine how sharp it is all through. If you want to bring the sharp flavor more, you may want to age your cheese for six or even eight months.
Nutrition value
Sharp and even mild cheeses have in them a high content of calcium, Vitamin D and protein. What makes the difference in sharper cheeses is the presence of more purine which comes from uric acid. The uric acid concentration in cheese increases with increase in aging process. In this case, you will discover that cheese will become sharper.
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