Cheese （6do encyclopedia）

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Cheese is a food product that has been enjoyed by humans for thousands of years. Primarily made from milk, this dairy product has evolved over time and is now found in a myriad of forms, each with their own unique flavor and texture. Cheese is widely found and enjoyed all over the world, and it is consumed both as a standalone item and as an ingredient in various dishes.

History

Cheese has its origin in the Middle East, and its exact origins are not known. However, it is believed that cheese was first made accidentally, and humans discovered its benefits and started to make it intentionally. The first records of cheese production date back to 3,000 BC in ancient Egypt and the Roman Empire.

Throughout history, cheese production has evolved with changes in milk availability, processing techniques, and cultural traditions. In Europe, the production of cheese is said to have been started by the monks in monasteries. They were known to produce a variety of cheeses as a source of food and income.

Types of Cheese

There are hundreds of different types of cheeses, and they can be classified based on factors such as milk source, fat content, texture, flavor, and mode of preparation.

Milk Source

Cheese can be made from the milk of different kinds of animals. The most common milk sources for cheese production are cows, sheep, goats, and buffalo. Cheese made from cow’s milk is the most popular type worldwide.

Fat Content

The fat content in cheese is an important consideration for health-conscious consumers. Cheese can be classified as low, medium, or high fat. Low-fat cheeses contain less than 20% milk fat, while high-fat cheeses have more than 40% milk fat. Cheese labeled as reduced-fat has less than 30% milk fat.

Texture

Cheese texture can range from soft and spreadable to hard and crumbly. Texture is an important consideration during cheese making, and it is influenced by the processing technique, milk source, acidification, and aging.

There are seven main types of cheese texture:

1. Fresh cheese: Soft and spreadable cheeses such as cream cheese, ricotta, and feta.

2. Soft-ripened cheese: Soft cheeses that possess an edible rind such as brie and camembert.

3. Blue cheese: Cheese with veins of blue mold such as Roquefort and Gorgonzola.

4. Semi-soft cheese: Smooth, creamy cheeses that are not too hard or too soft such as Havarti and Muenster.

5. Hard cheese: Firm and dry cheeses such as cheddar, Parmesan, and Swiss.

6. Semi-hard cheese: A type of cheese that falls between the soft and hard cheeses such as Gouda, Colby, and Monterey Jack.

7. Surface-ripened cheese: Semi-soft cheeses that are allowed to develop mold on the surface such as Limburger and Port Salut.

Flavor

Cheese flavor can range from mild to strong, and it is influenced by the milk source, processing technique, and aging. Some cheese flavors are enhanced by the addition of herbs, spices, or other ingredients.

Cheese is known for its umami taste, which is a savory flavor that is often referred to as the fifth taste. Umami is usually found in proteins such as meat, fish and cheese.

Preparation

Cheese preparation is a delicate process that requires specific knowledge and skills to achieve the desired flavor, texture, and appearance. The following are the main steps involved in the cheese-making process:

1. Milk Selection: The type of milk used in cheese production is carefully chosen because it affects the final flavor and texture of the cheese.

2. Coagulation: The milk is heated, and a coagulant such as rennet is added, which causes the milk to coagulate into curd.

3. Cutting the Curd: The curd is cut into small pieces to release the whey.

4. Draining the Whey: The whey is drained from the curd.

5. Salting: Salt is added to the curd to enhance flavor and preserve the cheese.

6. Pressing: The curd is then pressed to create a firm cheese.

7. Aging: Cheese is aged to develop its flavor and texture.

Uses of Cheese

Cheese is used for a wide range of dishes, including sandwiches, pasta dishes, and casseroles. It is also served on cheese platters as an appetizer, and it is used as a topping for pizza, burgers, and other dishes.

Cheese is extensively used in the foodservice industry, and cheese companies supply a variety of cheese types to restaurants, cafes, and fast-food chains.

Conclusion

Cheese is a versatile and delicious food that has been enjoyed for thousands of years. Its evolution and diversity can be attributed to its importance in different cultures, the availability of milk, and advancements in processing techniques. There are countless ways to enjoy cheese, and it remains an important part of many culinary traditions worldwide.

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Emilia-Romagna: Exploring Italy’s gastronomic gem one bite at a time

The Independent

23-05-14 08:31

Trattoria chain Big Mamma sources its Parmesan Reggiano cheese from family-run supplier Caseificio Gennari, situated outside Parma, which produces 100 wheels a day. The factory collects milk from cows grazing on native grasses and hay, and uses three different breeds that produce different flavours. The resulting cheese is infused with salt in a trough for 21 days and then aged for at least a year, and up to 100 months. The failures that cannot be labelled as true Parmigiano Reggiano are taken away and used in other ways.

Prosciutto processor San Nicola Prosciuttificio del Sole is situated in the Emilia-Romagna region an hour’s drive away into the mountains from Gennari. The aging process used to create the pork legs spans up to three years. An inspector from a body which protects the authenticity of Prosciutto ensures batches meet its stringent guidelines, which include feeding pigs offcuts of Parmesan rather than leftovers from even a nearby pizzeria. The pigs are housed in clean mountain air since the resulting meat is sweeter. Venturini Baldini, situated between Parma and Reggio Emilia, supplies Big Mamma with Balsamic Vinegar of Modena and Lambrusco (fizzy red and rosé wine). Must from freshly pressed grapes is boiled in huge cauldrons to reduce the volume and concentrate the sugars, then fed in wooden barrels to ferment for 12-25 years. True Balsamic Vinegar of Modena is known as “liquid gold” in Italy for its unique flavours.

https://www.independent.co.uk/indy-eats/carlotta-big-mamma-parmesan-prosciutto-wine-b2338511.html

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I tasted 21 supermarket mozzarellas: these are the best

Telegraph

23-05-13 08:00

Mozzarella is the world’s best-selling cheese, but how is it actually made? According to food writer Felicity Cloake, mozzarella starts with starter cultures to sour the milk, before curd is set with rennet. The curd is then heated gently and stretched and folded to achieve the cheese’s texture. Traditional mozzarella is stored in whey, while block varieties are heated longer before stretching to reduce moisture content. Cloake noted that most mozzarella in the UK is made in Germany but much is labelled as Italian, so it’s important to look for “made in Italy from Italian milk” for assurance. The majority of the mozzarella tested by Cloake contained manufactured citric acid, which is industrially produced by fermenting carbohydrates with the fungus Aspergillus niger, but is often listed in product ingredients as simply “citric acid”. The use of citric acid saves time and money and can affect a cheese’s flavour and digestibility.

https://www.telegraph.co.uk/food-and-drink/columnists/i-tasted-20-supermarket-mozzarellas-these-are-the-best/

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One group of people can’t substitute their way out of inflation

Financial Times

23-05-12 04:20

Giffen goods - the strange idea that consumers buy more of something when the price rises - were first proposed by Scottish economist Sir Robert Giffen over a century ago, but remained elusive, until laboratory testers found evidence in rats in 1990. The recent sharp rise in the price of basics such as sliced white bread (+29%), tomatoes (+16%), butter (+30%), cheddar cheese (+42%) and cucumber (+55%) makes the discussion relevant again, as the price of basic foodstuffs rise far faster than headline inflation. As the cheapest goods become more expensive, there are no cheaper alternatives, leaving many already living on the breadline with nowhere to go.

https://www.ft.com/content/5eb7b658-c0dd-4b5d-a97e-0031dcbaed17

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How healthy fats can help you lose weight

Telegraph

23-05-07 10:45

New research challenges traditional beliefs about fat consumption. Contrary to previous health advice, it is now considered healthier to eat fats in their natural form while avoiding low-fat options. Lab-made modified starches, synthetic emulsifiers, and sugar substitutes in low-fat foods have been shown to interfere with gut bacteria and create weight-gain. Short-term and long-term health is more likely to benefit from essential fats, which the body cannot create itself. Saturated animal fats and plant-derived unsaturated fats improve body function as well as reducing the risk of heart disease. Nutritious whole foods like nuts for polyunsaturated fat are also recommended. Olive oil, present in the Mediterranean diet, is particularly beneficial due to its anti-inflammatory properties. The quantity of saturated fat intake remains important, with existing health guidelines recommending less than 10% of calorie intake. However, the impact of saturated fat can be mitigated by the type of dairy product eaten. Dairy fat, rich in inflammation-fighting polyphenols and vitamin K2, has been linked to lower weight gain and cardiovascular disease.

https://www.telegraph.co.uk/health-fitness/nutrition/diet/saturated-good-fats-health-benefits-weight-loss/

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Kentucky Derby: Is another upset on the cards, will Jack Harlow show up and what’s new at the ‘Greatest Two Minutes in Sports’?

CNN

23-05-06 09:22

The 149th Kentucky Derby will air in the US on NBC, Peacock, and NBC’s website and app on 1 May, with coverage of all Saturday’s races starting at midday. Dubbed the “Greatest Two Minutes in Sports,” the Kentucky Derby is the first leg of the US horse racing triple crown, which also includes the Preakness Stakes and the Belmont Stakes. Fans don’t have to be present at Churchill Downs to enjoy the occasion, with home parties taking place across the US, and the Kentucky Derby Mint Julep cocktail is a must for anyone watching. Forte is the heavy favourite to win, but New York Times has reported that Churchill Downs Inc has already indefinitely suspended racehorse trainer Saffie Joseph Jr, owner of two horses which have died this week, amid soaring horse death rates. On 1 May, another trainer, Bob Baffert, will break the record for the most starters in the history of the Kentucky Derby when he saddles Medina Spirit, a horse he believes can win. Late last week, Baffert achieved his ninth victory in the Kentucky Oaks with the talented filly, Malathaat.

https://edition.cnn.com/2023/05/06/sport/kentucky-derby-churchill-downs-horse-racing-spt-intl/index.html

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Ann Widdecombe: Don’t make cheese sandwiches if you can’t afford them

The Independent

23-05-17 08:28

Ann Widdecombe, a member of the Reform UK party, has suggested that people on low incomes should not make cheese sandwiches if they cannot afford the ingredients. She was responding to a BBC study that showed that the cost of making such sandwiches had risen by a third in the past year to 40p. Widdecombe also dismissed the idea that everyone has a “given right” to low food prices. The former MEP also said that people receiving unemployment benefits should be required to work in fruit picking and other industries facing labour shortages.

https://www.independent.co.uk/news/uk/home-news/ann-widdecombe-brexit-cheese-sandwiches-b2340362.html

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Vanessa Feltz blasts Ann Widdecombe over 40p cheese sandwich remark

The Independent

23-05-17 12:42

Politician Ann Widdecombe has come under fire from TV presenter Vanessa Feltz after she suggested consumers should not make cheese sandwiches if they cannot afford ingredients, after research showed the price of making one had risen by a third in a year. Feltz likened the comments to those of Marie Antoinette, while pointing out that the food item was a staple and asking what poor people were to eat instead. Rachel Cunliffe of the New Statesman said the rising cost of basic items meant some families could not afford to feed their children, but Widdecombe responded that the situation was not new.

https://www.independent.co.uk/life-style/vanessa-feltz-ann-widdecombe-cheese-sandwich-b2340490.html

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Kraft Heinz wants you to mix flavors in your ketchup

CNN

23-05-17 16:53

Kraft Heinz has developed a prototype sauce dispenser called ‘Heinz Remix’. Currently, customers can select from one of four bases, ketchup, ranch, 57 Sauce, and BBQ sauce, and then add flavour enhancers at low, medium, or high intensities, including jalapeño, smoky chipotle, buffalo, and mango. The device will be piloted in restaurants from late 2023 and the base options may change according to consumer demand. Heinz will use consumer data on flavour choices to inform future product development. The manufacturer has set a goal of $2bn additional revenue from innovation in North American retail revenue by 2027.

https://edition.cnn.com/2023/05/17/business/kraft-heinz-dispenser-remix/index.html

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Ann Widdecombe is right: if you can’t afford a cheese sandwich, don’t make one

Telegraph

23-05-17 14:45

Former Conservative MP Ann Widdecombe has been praised for telling people to "stop complaining" about food prices and accept that they have to make sacrifices in a global economy. Writing in the online magazine Reaction, editor Iain Martin said Widdecombe was speaking for millions of people who are fed up with politicians unwilling to tell the truth about the disadvantages that are part of everyday life. Food prices have risen sharply in the past year, while a range of other goods have increased in cost as a result of the eternally rising global inflation.

https://www.telegraph.co.uk/news/2023/05/17/if-you-cant-afford-a-cheese-sandwich-dont-make-one/

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Woman reveals ‘mouse-sized’ panini she got for $8 in Italy

The Independent

23-05-17 19:41

A Canadian woman received a €7 ($8) "one-bite" panini while on holiday in Naples and shared her horror about the tiny sandwich on TikTok. Emily, who posted the video on the platform under the username @emilydrewmcdonald, opened the takeaway box to reveal a miniature panini. Emily said that the sandwich comprised cheese, olives, carrots and "no cheese, just carrots", before unveiling the receipt for the meal. In a follow-up video, Emily returned to the restaurant and challenged staff about the size and price of the sandwich and was given a much larger replacement panini.

https://www.independent.co.uk/life-style/food-and-drink/naples-italy-tourist-panini-tiktok-b2340832.html

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Down an alleyway, in a basement - a very Melbourne way to dine

The Sydney Morning Herald

23-05-21 09:45

Melbourne’s central business district is home to Ishizuka, a basement Japanese restaurant, which serves Kaiseki cuisine. The concealed entrance often confuses patrons, with the restaurant being hidden in an alleyway and only accessible via glass sliding doors and a lift. Akin to Ishizuka’s hidden nature, Melbourne is home to many other subterranean hospitality venues, including underground drinking dens and a cheese maturing cellar housed in a former underground car park. 

https://www.smh.com.au/national/victoria/down-an-alleyway-in-a-basement-a-very-melbourne-way-to-dine-20230515-p5d8jq.html