Term
| What does "washed curd" mean? |
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Definition
Whey is released from the vat and the curd is washed with water to change
the acidity of the curd and
retain the sweetness of the curd.
Draining whey from the vat and adding water slows the acidification of the curd. |
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Term
| List some acid-set cheeses? |
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Definition
Cottage cheese
Mascarpone
Cream Cheese
Neufchatel
Bakers
Ricotta |
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Term
| Name 4 Inert Natural Coverings. |
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Definition
Ash or charcoal
Cloth
Oils
Leaves |
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Term
| What cheeses are traditionally wrapped in cheese cloth? |
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Definition
| Traditional English Cheddars |
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Term
| Italian term for family of cheeses made by heating the curd and manually stretching it? |
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Definition
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Term
| What are the two main types and formats of washed rind cheeses? |
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Definition
Small format - typically soft-ripened: Epoisses, Alsatian Munster
Large format - semi-soft to firm: Raclette, Taleggio, Morbier |
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Term
| What types of cheeses use a natural or man made cave for ripening? (Minimal control of humidity, temp, microbiological make-up) |
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Definition
Bandaged Cheeses
Natural Rinds |
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Term
| Which cheeses are best made using summer milk? |
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Definition
| Alpine-style cheeses (when the milk is more diluted). |
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Term
| What are the cheese categories by moisture content? |
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Definition
Fresh Soft - Queso Fresco etc -
Soft unripened (>50% h2o) - Cottage, Cream, Ricotta - Soft ripened (>50% h2o) - Brie, Camembert, Feta, Mozzarella -
Semi-soft (>39-50% h2o) - Blue, Brick, Monterey Jack, Muenster -
Hard (<39% h2o) Cheddar, Colby, Parmesan |
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Term
|
Definition
After make, salted and dried 1 to 3 days
Aged in 96-98% relative humidity and temperature of 46-52F
As gray cat fur forms on outside, it is brushed and allowed form a natural rind over about 40 days. |
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Term
|
Definition
Traditional French Blue = 45% moisture
Danish = 47-48% moisture
Italian = >48% moisture
Outside is salted - important in blue mold development
Surface is brushed to increase microflora biodiversity
Piercing occurs 8 to 15 days after aging begins
Age 15 to 20 days at 54F with 90% relative humidity
Blue mold is added to milk during make; piercing introduces oxygen which activates the mold |
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Term
|
Definition
Sweet Cheese because of new milk which has no acidification and curds maintain high mineral content.
Swiss flavor from P. Shermanii which causes CO@ which forms eyes.
Surface bacteria is B. Linens which gives rind its barnyardy aroma and flavor.
Elastic and springy because of low moisture, high mineral content, mechanical pressing and low acid enables curd to knit together and bend without fracturing.
Pairing: Dry, white wine - brings out the creaminess of the cheese. |
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Term
|
Definition
| The process of heating and holding a mixture of cheese curds and why to a specific temperature to expel whey. Cooked curd cheeses are generally aged for upto a year. Examples of cooked cheese: Gruyere and Parm/Reg. |
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Term
|
Definition
Milk type
Animal
Country
Texture
Flavor
Shape
Cheesemaking Process
Rind
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Term
| List some soft-ripened cheeses |
|
Definition
Brie
Double Creme Brie
Triple Creme
Pierre Robert
Formager d'Affinois
Brillat Savarin
St. Andre
Humboldt Fog |
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Term
| Name some washed rind cheeses |
|
Definition
Munster
LeGruyere
Comte
Epoisses
Taleggio
Port Salut
Chaumes |
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Term
|
Definition
Rogue River Blue
Roquefort
Maytag
St. Agur
Bleu d'Auvergne
Stilton |
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Term
| Name some washed curd cheeses |
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Definition
Gouda
Edam
Beemster XO
Rembrandt
Vincent |
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Term
| Name some cooked, pressed cheeses: |
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Definition
Emmenthal
Jarlsberg
Comte |
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Term
|
Definition
1. Pasteurized
2.No rind
3. High moisture content
4. Mild
5. Lemony
6. Lactic set without rennet
7. Lowest fat content of all cheeses.
8. Usually white and shiny. |
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Term
| Examples of fresh cheeses |
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Definition
Mascarpone
Cream cheese
Sour cream
Creme Fraiche
Cottage Cheese
Feta
Mozzarella |
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Term
| Bloomy/Surface Ripened Cheeses |
|
Definition
1. White, fluffy rind
2. ceamy interior
3. At least 50% butterfat in dry matter; but very high moisture content
4. In US, all made with pasteurized milk
5. Brie de Meaux and Brie de Melun are AOC protected
6. Rind is generally made from penicillium candidum or penicillium camemberti
7. Ripens from the rind inward |
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Term
|
Definition
Brie de Meaux, AOC
Brie de Lelun, AOC
Pierre Robert
Brillat Savarin
Formager d'Affinois
Humboldt Fog
Truffle Tremor |
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Term
| The Kehler Brothers are laying what foundation with Bayley Hazen Blue |
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Definition
| They are inviting cheesemakers in and teaching them how to make Bayley Hazen Blue. By doing this, they are laying the foundation for a system of protection similar to the ACO, DOP, PDO systems in Europe. |
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Term
| Name 4 cheeses made in Normandy. |
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Definition
Camembert
Pont l'Eveque
Galet Normand
Livarot |
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Term
| Name cheeses made in the Loire Valley of France |
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Definition
Valencay
Saine-Maure
Selles-sur-Cher
Bleu de Chevre
Tomme de Chevre |
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Term
| Name cheeses made in Auvergne region of France. |
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Definition
Fourme d'Ambert
St. Nectaire
Bleu d'Auvergne
Gaperon d'Auvergne |
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Term
| Names cheeses from Alsace region of France |
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Definition
Munster Gerome
Gres des Vosges |
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Term
| Name cheeses made in the Argental region of France |
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Definition
Roquefort
Ossau Iraty
Pyrenees d'Argental |
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Term
| Names cheeses made in Burgundy |
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Definition
Epoisses
Brillat Savarin
Formager d'Affinois
Delice de Bourgogne
Affidelice au Chablis
Brebirousse d'Argental |
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Term
| Name cheeses of the Rhones/Alps region of France |
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Definition
omte
Jurrassic
Morbier
Raclette
Petit Sapin
Tomme de Savoie
Fromage des Cimes
Tomme de Montagne
Abondance
Reblochon
Fromage des Alpes |
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Term
| When did the European Protections begin? |
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Definition
France - AOC - 1925
Spain - DO - 1925
Italy - DOP - 1963
EU - PDO, PGI, TGI - 1980s |
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Term
| Which was the first protected cheese and when? |
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Definition
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Term
| Name the world's largest cheesemaker. |
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Definition
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Term
| Loire Valley of France is home to what kind of dairy animal? |
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Definition
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Term
| Name cheeses made in Germany |
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Definition
Cambozola
Rougette
Mirabo
Champignon
Limberger
Montagnolo |
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Term
| Famous cheeses of Ireland |
|
Definition
Dubliner
Tuxford and Tebbett's Irish Cheddar
Cashel Blue
Coolea
Ardrahan
Milleens
Ivernia |
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Term
|
Definition
Gouda (50% of prouction)
Edam (25%)
Maasdammer (15%) |
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Term
| To be a true Gouda, name main characteristic |
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Definition
| minimum of 48% butterfat in the dry matter |
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Term
|
Definition
A gouda-style cheese with less than 48% butterfat in the dry matter.
Vincent,
Parrano are examples of this cheese. |
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Term
| Name cheeses of the Lombardy and Valle d'Aosta regions of Italy |
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Definition
Fontina Val d"aosta
Taleggio
Bel Paese
Ricotta
Mascarpone |
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Term
| Names cheeses of the Veneto region of Italy |
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Definition
Asiago
Piave Vecchio
Montasio |
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Term
| What cheeses are made in Emilia-Romagna? |
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Definition
Parmiggiano-Reggiano
Grana Padano |
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Term
| What Italian cheese is used to make Casu Marzu? |
|
Definition
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Term
| How many PDO cheeses are made in Italy? |
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Definition
|
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Term
| How many protected cheeses are made in France? |
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Definition
|
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Term
| How many PDO cheeses are made in Spain? |
|
Definition
|
|
Term
| Name some famous cheeses of Spain. |
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Definition
Manchego
Iberico
Idiazabal
Roncal
Valdeon
Cabrales |
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Term
| Famous Cheeses of Scandanavia |
|
Definition
Jarlsberg
Gjetost
Castello Blue
Havarti
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Term
| Famous cheeses of Switzerland. |
|
Definition
Emmenthal
Gruyere
Appenzeller
Raclette |
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Term
| Main exporters of cheese from Switzerland. |
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Definition
|
|
Term
| At what age is Parm/Reg inspected and graded for quality? |
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Definition
|
|
Term
| Who is credited with creating Washed Rind cheeses? |
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Definition
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Term
| What characteristics exemplfy best a lactic-set cheese? |
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Definition
| Short texture (lack of elasticity) and high acid |
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Term
| The style of VBCC's Bonne Buche originates where? |
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Definition
| The ash-ripened goat cheese originated in the Loire Valley of France. |
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Term
|
Definition
Unaged, lactic fermented cheeses, incluidng unmolded and unpressed "tub" cheeses.
Ricotta
Cottage Cheese
Mascarpone |
|
|
Term
|
Definition
Goat's milk, soft-ripened in the Loire Valley style.
Bonne Buche
Selles-sur-Cher
Sainte Maure
(Many of these cheeses can also be in the category of bloomy rinds) |
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Term
| Define bloomy rind (soft-ripened) |
|
Definition
Unpressed cheeses whose curds have been gently poured or ladled into molds.
Brie
Triple Creme
Camembert
Constant Bliss |
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Term
|
Definition
Semi-soft cheeses whose rind has been washed with a brine to promote the growth of b.linens that give the cheese its pungent smell and orange rind.
Langres
Taleggio
Epoisses
They can also be semi-hard:
Gruyere, Appenzeller are also washed |
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Term
| What is a natural rind cheese? |
|
Definition
Cheese that's rind is allowed to develop naturally without any help - on its own.
Blue cheeses fall in this category.
Orb Weaver
Piedmont |
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Term
| Define uncooked, pressed. |
|
Definition
These are semi-hard and hard cheeses in which the curd is pressed but not cooked.
Tomme de Savoie
Caerphilly
Cantal
Saint Nectaire |
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|
Term
|
Definition
Alpine cheeses.
The curds are cooked before pressing.
Appenzeller
Gruyere
Comte
Beaufort
Pleasant Ridge Reserve |
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Term
|
Definition
Blue mold in introduced in the milk and later blossoms when the cheese is pierced and oxygen activates the mold.
Oregon Blue
Roquefort
Stilton |
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Term
| Define cheese by fat in dry matter (FDM). |
|
Definition
Full fat/whole milk cheese: 42% FDM or higher.
Semi-Fat or partially skimmed: 20-42% FDM
Low fat or skimmed: Less than 20% FDM |
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Term
| Define cheese by water content. |
|
Definition
Hard - less than 40% water
semi-hard - 40 to 45% water
soft - 45-50% water |
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Term
|
Definition
Fresh - for consumption in a fe days.
Young - up to a month
aged medium - 1 to 6 months
extra aged - more than 6 months maturation |
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Term
| What are the Spanish terms to indicate age of the cheese? |
|
Definition
Tierno (young) 15-30 days
semicurado - up to 2 months of aging
crado - 3 to 6 months
viejo or anejo - 9 to 12 months of aging |
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Term
| Name some cooked curd cheeses (aka cooked curd) |
|
Definition
Gruyere
Comte
Emmenthal
Parm/Reg |
|
|
Term
|
Definition
50% or more moisture
No ripening
All pasteurized |
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|
Term
|
Definition
39 to 50% moisture
Maybe be pasteurized or raw depending on age |
|
|
Term
|
Definition
more than 34% and less than 39% moisture
Manchego
Bellavitano
COmte
Le Gruyere |
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|
Term
|
Definition
Less than 34% moisture
Usually can be used in OORD |
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|
Term
|
Definition
at least 50% moisture
All pasteurized milk
aka Bloomies |
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|
Term
|
Definition
34 to 50% moisture
can be either pasteurized or raw milk
washed to inhibit growth of bad "stuff" and promote growth of B. linens which gives cheese its disticntive smell and orange rind |
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Term
|
Definition
39 to 50% moisture.
Can be raw or pasteurized.
Blue mold is added to milk and activated by piercing the wheels to allow oxygen to activate the mold. |
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Term
| What is easiest way to determine if a cheese is "processed" is to how? |
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Definition
| Check the ingredients - if cheese is an ingredient, then it's processed. |
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