A Brief History of Cheese.ppt

1、 2007 Thomson Delmar Learning. All Rights Reserved.,A Brief History of Cheese,Archeologists suggest that people began domesticating goats and sheep in the region of the Mediterranean somewhere between 6,000 and 10,000 years BC The Bible contains numerous references to cheese Toussaint-Samat document

2、s the existence of cheese 20 centuries before Abraham The Iraq Museum in Baghdad has a Sumerian fresco of 2500 BC that depicts a peasant milking a cow, 2007 Thomson Delmar Learning. All Rights Reserved.,A Brief History of Cheese,Dairymen of the Lake Constance Stone Age community developed a pottery

3、colander for draining whey in about 2000 BC, 2007 Thomson Delmar Learning. All Rights Reserved.,Early Varieties,7000 BC: Ancient Sumerian and Mesopotamian cultures of the Tigris-Euphrates basin raised cows and sheep and engaged in dairy production 3000 BC: First historical reference to cheese, found

4、 in a Sumerian frieze 800 BC: Homer mentions cheese in his Iliad 329 BC: Greek historian Xenophon wrote about a goat cheese that had already been made for centuries 54 BC: Julius Caesar invades Britain and finds the Britons making Cheshire cheese, 2007 Thomson Delmar Learning. All Rights Reserved.,E

5、arly Varieties,50 AD: The Roman food writer, Columella, outlines the basic steps for cheese making 702 AD: Japan develops first written law codes and establishes regulations for making dairy products, including cheese 800 AD: Gorgonzola is first made in Italy. 1070 AD: Roquefort cheese is discovered

6、 in France 1200 AD: Parmesan cheese and Pont lvque are made, 2007 Thomson Delmar Learning. All Rights Reserved.,Early Varieties,1400 AD: Ementhaler Swiss cheese is first produced in the canton of Berns Ementhal Valley 1680 AD: A French document refers to Camembert as “a very good cheese, well suited

7、 to aid digestion washed down with good wines” 1722 AD: Gruyre cheese is introduced in France. 1740 AD: The London cheese shop Paxton & Whitfield opens, selling Cheddars, Gloucesters, Cheshires, Stiltons, and other English cheeses, 2007 Thomson Delmar Learning. All Rights Reserved.,Early Varieties,1

8、815 AD: The first factory for the mass production of Swiss cheese opens in Bern 1824 AD: Colby cheese developed in Vermont, USA 1851 AD: The first American cheese factory is established in Rome, New York 1865 AD: Marin French Cheese Company opens in Petaluma, California 1876 AD: McCadam Creamery ope

9、ns in Heuvelton, New York (moved to Chateaugay, New York, in 1934), 2007 Thomson Delmar Learning. All Rights Reserved.,Value to Cheese Makers and Consumers,Highly nutritious A means of preservation Use of excessive production of milk Ease of storage Food for carriage Very portable and a staple for t

10、hose who worked in the fields, 2007 Thomson Delmar Learning. All Rights Reserved.,Cheese Today,Categories of production recognized in France, Italy, Switzerland, and other cheese-producing countries Fermier: cheese made in a farmhouse Artisanal: an individual producer uses milk from animals raised o

11、n his farm Cooperatives: cheese made in a single dairy from milk provided by members of the cooperatives Industrial: milk is bought from a number of producers, sometimes from distant regions, 2007 Thomson Delmar Learning. All Rights Reserved.,Classification of Cheese,By ripening agent: Unripened Usi

12、ng mold as the agent, ripened from outside Using mold as the agent, ripened from inside Using bacteria as the agent, ripened from outside Using bacteria as the agent, ripened from inside, 2007 Thomson Delmar Learning. All Rights Reserved.,Classification of Cheese,By texture and method of ripening: S

13、oft fresh (unripened) soft cheeses, uncooked and unripened; generally have a fresh, mild, creamy flavor and texture Have a slight tinge of tartness, but not very acidic High moisture that will keep under refrigeration for only a few weeks Examples: Feta, cottage cheese, ricotta, cream cheese, Neufch

14、tel, Queso, Blanco, 2007 Thomson Delmar Learning. All Rights Reserved.,Classification of Cheese,By texture and method of ripening: Soft Ripened Soft, velvety surfaces, often referred to as the “blooming rind” Penicillium condidum is sprayed or dusted on the surface of the cheese, allowing it to ripe

15、n from the outside toward the center Ripen quickly; are at their peak for a few days Examples: Bel Paese, Brie, Camembert, 2007 Thomson Delmar Learning. All Rights Reserved.,Classification of Cheese,By texture and method of ripening: Blue Cheeses Blue-veined cheeses Prized for their pungent tastes a

16、nd creamy textures Examples: Danish Blue, English Stilton, French Roquefort, Italian Gorgonzola, and American Maytag, 2007 Thomson Delmar Learning. All Rights Reserved.,Classification of Cheese,By texture and method of ripening: Pasta Filata String curd cheeses Made by pulling and stretching until t

17、hey are firm. Examples: string cheese, mozzarella, provolone, 2007 Thomson Delmar Learning. All Rights Reserved.,Classification of Cheese,By texture and method of ripening: Firm Cheeses Firm, solid texture suitable for slicing Very mild, like Colby, to very sharp, such as aged Cheddar Examples: Mont

18、erey Jack, Swiss Ementhaler, Gruyre, Jarlsburg, 2007 Thomson Delmar Learning. All Rights Reserved.,Classification of Cheese,By texture and method of ripening: Hard Cheeses Very hard grating cheeses Dry, grainy texture, often sold already grated Examples: Parmesan, Pecorino Romano, Queso Enchilada, M

19、imolette, aged Asiago, Grana Padano, Parmigiano-Reggiano, 2007 Thomson Delmar Learning. All Rights Reserved.,Classification of Cheese,By texture and method of ripening: Processed Cheeses Made in an artificial mannerby grinding one or more natural cheeses; then blending with flavorings, colors, and e

20、mulsifiers; then heated for pasteurization and hardened in molds, 2007 Thomson Delmar Learning. All Rights Reserved.,Varied Uses of Kitchen-Made Cheeses and Creams,Cooking ingredient Stuffing and binding agent Accompaniments Functional garniture Appetizers Sandwiches and rollups Soups As a course, 2

21、007 Thomson Delmar Learning. All Rights Reserved.,Commercially Made Cheeses,Steps Incoming milk is tested for purity and quality The milk is weighed and heat-treated or pasteurized A starter culture and/or enzymes are added to help curdle the milk The rennet (a milk-clotting enzyme) is added to coag

22、ulate the milk and to form a gel-like mass The coagulated mass is cut into small pieces to begin the separation of the curds (solids) from the whey (liquid), 2007 Thomson Delmar Learning. All Rights Reserved.,Commercially Made Cheeses,Steps The curds and whey are cooked and stirred until the desired

23、 temperature and firmness of curd is achieved The whey is drained for further treatment and other uses The curds are salted and manipulated according to their particular cheese variety The curds are pressed into a cheese mold to form their characteristic shape; the curds knit and release any additio

24、nal whey, 2007 Thomson Delmar Learning. All Rights Reserved.,Commercially Made Cheeses,Steps For cheeses that are aged, they are stored in humidity and temperature-controlled rooms to allow full development of flavor and texture, known as ripening., 2007 Thomson Delmar Learning. All Rights Reserved.

25、,Kitchen-Made Cheeses,Basic Equipment Measuring cups and spoons Dairy thermometer Double-boiler pots Stainless-steel slotted spoon Curd knife (with stainless-steel blade) Commercial cheesecloth Butter muslin, 2007 Thomson Delmar Learning. All Rights Reserved.,Kitchen-Made Cheeses,Basic Equipment Che

26、ese molds Cheese press Cheese boards Cheese mats, 2007 Thomson Delmar Learning. All Rights Reserved.,Kitchen-Made Cheeses,Care and Sanitation of Equipment All equipment must be of a certain material: glass, stainless steel, copper, or enamel-lined vessels Most failures are caused by unsanitary equip

27、ment “Friendly bacteria” are used; introducing harmful bacteria will create an unwanted variable that could produce disastrous results, 2007 Thomson Delmar Learning. All Rights Reserved.,Kitchen-Made Cheeses,Cleaning and Sanitizing Equipment The chef may choose one from a list of alternatives Immers

28、e nonporous equipment and utensils, for 5 minutes, in boiling water Steam nonporous equipment and utensils for 5 minutes in a tightly covered container Boil or steam porous equipment, such as wood, cheese boards, and mats, for at least 20 minutes, 2007 Thomson Delmar Learning. All Rights Reserved.,K

29、itchen-Made Cheeses,Cleaning and Sanitizing Equipment The chef may choose one from a list of alternatives Plastic equipment, including food-grade materials, should not be boiled or steamed; these items should be sterilized with a solution of bleach and water (2 tablespoons bleach to 1 gallon water)

30、Clean and sterilize all counters and work surfaces using a cleaning towel that has been rinsed in a bleach solution, 2007 Thomson Delmar Learning. All Rights Reserved.,Basic Ingredient Identification,Cows Milk 87% water Less than 3.7% butterfat Goats Milk 87% water Nearly 3.8% butterfat Has 13% less

31、 lactose than cows milk Milk fat particles are small, making it superior to cows milk for digestibility, 2007 Thomson Delmar Learning. All Rights Reserved.,Basic Ingredient Identification,Buttermilk Cultured by the addition of bacteria Cream Half-and-half: mixture of milk and cream containing 10.5%

32、to 18% milk fat Light cream contains between 18% to 30% milk fat Light whipping cream contains between 30% to 36% milk fat Heavy cream contains no less than 36% milk fat, 2007 Thomson Delmar Learning. All Rights Reserved.,Basic Ingredient Identification,Yogurt Culturing a mixture of milk and cream w

33、ith lactic acidproducing bacteria, Lactobacillus Bularicus and Streptococcus thermophilussweeteners, flavorings and other ingredients may be added Contains 3.25% milk fat, unless it is the low-fat variety, 2007 Thomson Delmar Learning. All Rights Reserved.,Basic Ingredient Identification,Fresh Start

34、ers Aid in the the coagulation of the milk Aid in the flavor development of the cheese Types Mesophilic: thrives at about room temperature and cannot survive at higher temperatures Thermophilic: used when the curd is cooked to as high as 132F (55C), 2007 Thomson Delmar Learning. All Rights Reserved.

35、,Basic Ingredient Identification,Rennet Active ingredient in rennet is the enzyme chymosin, also known as rennin Obtained from the stomach of newly born slaughtered calves Vegetarian cheeses are made using rennet from either fungal or bacterial sources such as fig leaves, melon, and safflower, 2007

36、Thomson Delmar Learning. All Rights Reserved.,Basic Ingredient Identification,Vinegar Contains acetic acid that will coagulate milk Lemon Juice Contains citric acid that can “denature” the proteins in the milk globules Tartaric Acid Promotes graceful aging and crispness of flavor Salt Adds flavor an

37、d inhibits growth of undesirable microbes, 2007 Thomson Delmar Learning. All Rights Reserved.,Basic Steps in Cheese Making,Milk Preparation Pasteurization Acidification and Coagulation Lowering the pH (increasing acid content) of the milk to make it more acidic After acidification coagulation begins

38、separating milk into curds and whey Methods Acidifying the milk by bacterial action producing lactic acid Coagulating the milk with rennet or a similar coagulant Direct addition of an organic acid such as acetic, citric, lactic, or tartaric acid, 2007 Thomson Delmar Learning. All Rights Reserved.,Ba

39、sic Steps in Cheese Making,Cutting and Pressing the Curd Curd is cut to release whey Heating increases the rate at which the curd contracts and squeezes out the whey Small curds are pressed to form large curds Whey Separation Scooping and draining Kneading or squeezing, 2007 Thomson Delmar Learning.

40、 All Rights Reserved.,Basic Steps in Cheese Making,Finishing and Forming Curd is cut into small pieces with a cheese harp, and salt is added Some cheeses are immersed in a brine solution. Salted-curd pieces are then put into forms or molds to allow remaining whey to escape May be pressed to expel mo

41、re whey Cheese is then removed from molds and wrapped or waxed, 2007 Thomson Delmar Learning. All Rights Reserved.,Basic Steps in Cheese Making,Ripening Bacteria continues to grow to change chemical composition, resulting in flavor and texture change Surface-ripened cheeses such as Camembert and Bri

42、e have outside coatings treated with a different type of Penicillium spore, which creates a feathery white mold, referred to as “blooming” or “flowery” rind Other surface-ripened cheeses have their surfaces smeared with a bacterial broththese cheeses are called “washed” rind and must be washed regul

43、arly, 2007 Thomson Delmar Learning. All Rights Reserved.,Basic Steps in Cheese Making,Forming Rinds Formed during the ripening process Many are naturally formed May be brushed, washed, oiled, treated with a covering of paraffin wax or simply left untouched Function is to protect the interior of the

44、cheese to allow it to ripen harmoniously, 2007 Thomson Delmar Learning. All Rights Reserved.,Adding Flavoring Agents,Most common method is to blend the flavoring agent with the freshly cut curd Salt is added after the curd is cut Other ingredients are added when salt is added, 2007 Thomson Delmar Le

45、arning. All Rights Reserved.,Adding Coatings,Can be coated with fresh herbs, chopped nuts, cracked peppercorns, seeds, or spices, or merely wrapped in a shroud of pickled grape leaves, 2007 Thomson Delmar Learning. All Rights Reserved.,Caring for Cheese,Methods: It holds well when wrapped in waxed p

46、aper, butchers paper, dampened cheesecloth, or aluminum foil; young cheeses, as well as goats cheese, favor being stored in tightly covered plastic containers The use of refrigerators is better than storing at room temperature; however, a cold, damp fruit cellar is preferred Light is damaging to cheese, and too much will cause it to oxidize rapidly and spoil, 2007 Thomson Delmar Learning. All Rights Reserved.,Serving Cheese,Tasting progressions: Milder to stronger Lighter to heavier Younger to older Simpler to more complex Local to regional,