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ACS BOK 7 - Cheese Assessment and Evaluation
How to evaluate cheese and what to look for when assessing
66
Culinary Art
Professional
07/01/2013

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Cards

Term
Define weeping.
Definition

 A term that describes the release of moisture from eyes of Swiss-style cheeses, caused by proteins being broken down during ripening.

 

Weeping often indicats that a cheese has reached

peak ripeness and exhibit full flavor.

 

Conversely, it can also indicate that the 

cheese was stored at too warm a temperature.

Term
What should you look for when visually inspecting washed rinds?
Definition

No excessive, visible moisture.

No rogur molds (molds of different color than dominate molds)

No dark areas.

No broken rind.

Uniform shape (Not compromised from shipment or storage.)

Term
List common flavor defect causes.
Definition

Improper moisture content.

Improper acid development.

Microbial contamination.

Calcium.

Proteolysis.

Temperature of cheese storage.

Time of cheese storage.

Original milk composition.

Term
What are some ccharacteristics of stabalized brie?
Definition

Gel-like body

 

Even color

 

Higher pH (little ammonia)

 

Thick mold growth

 

Firm "shell"

Term
What is one reason for puffy cheese packages?
Definition
Lactobaciluus casei metabolism of citric acid and lactic acid due to being held at a temperature higher than 50F
Term
List some common flavor defects in cheese.
Definition

Rancid

Sour

Malty

Ammoniated

Barnyardy

Feed taste

Scorched

Sanitizer taste

Bitter

Fruity

Oxidized

Unbalanced

Term
According to the Wisconsin Center for Dairy Research (CDR), cheese should be store at temperatures that respect the cold chain for what reason?
Definition
To maintain the quality of the cheese.
Term
When evaluating Bloomy rinds what do you look for?
Definition

1. Consistent white, fluffy rind

2. Lack of dark areas

3. No excessive or visible moisture

4. No broken rind

5. No pooling of liquid cheese

6. Uniform shape of wheel

Term
When evaluating Natural rind cheeses, what do you look for?
Definition

1. No cracks or fissures.

2. No excessive or visible moisture.

3. No rogue molds - look for mold that is different from dominate mold on cheese, if any.

4. Free of mites.

 

Term
When evaluating washed rinds, what do you look for?
Definition

1. No visible or excessive moisture.

2. No broken rind.

3. No pooling of liquid cheese.

4. No dark areas.

5. No rogue molds that are different from dominate mold on cheese.

5. Uniform shape - not damaged in transport.

Term
When evaluating fresh cheeses, what do you look for?
Definition

1. Use by or best by date

2.No broken seals or containers.

3. No mold.

4. Uniform shape - no damage during transport.

Term
When evaluating Waxed or cryovaced cheese, what do you look for?
Definition

1. No cracks or opening in covering.

2.No mites.

3. Consistent shape; not damaged in transport.

 

Term
What causes unwanted mold (blue, green, pink, white, black)
Definition

Airborne molds due to high humidity

 

Cross-contamination created by poor sanitary practices.

Term
What causes slits?
Definition

Insufficient humidity.

Curds cooling too much prior to pressing.

Overly acidic brine.

Poor knitting

Improper handling.

Term
What causes ammonia?
Definition

Poor circulation.

In bloomy rinds the protein is broken down faster than can be absorbed.

Term
What causes rubbery cheese?
Definition

Too much rennet.

Over-heating during coagulation.

Improper washing of curds.

Term
What causes plasticity?
Definition

Too high pH.

 

Too low pH

Term
Define gassy.
Definition

Cheese has formed slits and/or small round/oval holes

 

Potential causes:

 

CO2 formation by starter culture bacteria or rogue microorganisms.

 

Often associated with fruity, fermented off-taste.

Term
What causes excessive moisture?
Definition

Too little rennet.

 

pH too high

 

Inadequate pressing

 

Excessive humidity.

Term
Define mechanical holes.
Definition

Asymmetrical openings throughout paste which detracts from slicing properties.

 

Potential causes:

 

Yeast contamination.

Coliform contamination.

Butyric acid,

poor pressing (trapped air)

Curd cooled too much before pressing.

Term
Define weak/soft cheese.
Definition

Breaking or bending cheese occurs late in the bending process. If you take a 4 inch plug and bend in a horseshoe and you can touch ends before break - very weak; if occurs half way - weak.

 

Potential causes:

 

Excessive moisture during manufacturing. Better removal of moisture needed.

Term
What causes overly acidic flavor?
Definition

Too much starter culture

Too rapid or excessive development.

 

Insufficient pressing.

Term
What causes bitter flavor?
Definition

Use of certain cultures.

Too much rennet.

Too high ripening temperature.

Inadequate salt.

Term
What causes fruity and/or fermented flavors similar to pineapple, tutti fruitti, vinegar, sauerkraut, pear?
Definition

Certain strains of cheese cultures.

Wild strains of L. Lactis.

Pseudomonas.

Term
What causes flat, flavorless cheese?
Definition

Insufficient acid development.

Inadequate aging time and/or temperature.

Insufficient and/or inferior starter cultures.

Milling curds at too low of a % T.A.

Term
what causes cooked, caramelized flavor in cheese?
Definition
Cheese milk overheated.
Term
What causes cheese to have a moldy or musty flavor?
Definition
Surface growth of unwanted molds and the surface mold flavor migrates from the surface to the interior.
Term
What causes soapy and/or rancid flavor?
Definition

Lipase hydrolosis.

Over agitation.

Mixing homogenized milk with raw milk.

Term
What gives cheese an unclean, dirty aftertaste?
Definition

Unclean and/or old milk used.

Contaminated cultures.

Term
What causes a sulfide flavor?
Definition
a particular protein hydrolosis of sulfur
Term
What creates a whey taint?
Definition

Incomplete whey drainage.

Infrequent turning.

Term
What causes a yeasty, fermented beer/wine flavor?
Definition

poor packaging.

Poor sanitation.

excessive moisture.

Infrequent turning.

Excessive humidity.

Yeast on dirty surfaces will migrate tot he cheese surfaces.

Term
What causes strong feed taste?
Definition
Cows fed too short a time before milking.
Term
what causes metallic flavor?
Definition

Oxidized milk.

Milk coming in contact with corridible metal.

Term
What causes malty flavor?
Definition

Improper cooling of milk.

Unsanitary equipment.

Term
What causes barny flavor?
Definition
Absorbed flavor due to cow inhaling barn odors associated with poor ventilation and/or unclean conditions.
Term
What causes sour flavor?
Definition

Too rapid and/or excessive acid development.

Too high pasteurization.

This is more pronounced in skim milk.

Too much whey remaining in the finished cheese.

Term
What causes blind cheese (Swiss-style cheeses)?
Definition

Lack of propionic bactria.

Too much salt.

Term
What causes the "unclean" off flavor?
Definition

Old or poor quality milk.

Contaminated cheese cultures.

Term
What causes irregular eyes; large number of small eyes the size of rice grains?
Definition
Release of CO2 too early (before cured is adequately fused)
Term
What creates clusters or nests of holes?
Definition

Lactose fermenting clostridia.

Accumulation of fat in certain areas.

Term
What causes too many or too large holes in Swiss-style cheeses?
Definition

Lack of propionic bacteria.

Stored at too low temperature

Term
What causes niszler (very tiny holes)
Definition
Abnormal gas formation
Term
On a scale of 1 to 10, assess cheese.
Definition

1. Not saleable

2-4 Poor quality

5-6 Marginal quality

7-8 Fair quality, average

9 Very good quality

10. Exceptioanl quality

Term
What causes fruity/fermented off-flavor in cheese?
Definition

Wild strains of lactococcus lactis.

Certain strains of cheese cultures.

(not as frequent in recent decades as in the way past)

Term
What causes bitter taste in cheddar?
Definition
Too rapid or excessive acid development
Term
What causes bitter off-flavor in aged cheeses?
Definition

Use of certain lactic cultures or coagulaing enzymes.

Too low or no salt levels.

Term
What causes flat, lacking flavor?
Definition

Aging at too low a temperature.

Insufficient acid development in manufacture.

Inferior cheese cultures.

Term
What causes moldy, musty off-flavor?
Definition
Surface mold, mustiness migrating from the surface to inside the cheese.
Term
What causes rancid off-flavor?
Definition

Mishandled milk.

Over agitation.

Freezing

Low protein content in livestock feed.

Mixing homoginized milk with raw milk.

Term
On a scale of 1 to 5, assess body and textture of cheese.
Definition

1. extremely poor, unsaleable product.

2. very poor, definite improvement needed.

3. fair quality. improvement advisable.

4. Good, reasonable quality.

5. Excellent, high quality.

Term
Define corky.
Definition

When the young or medium aged cheese is not congealed and cohesive; the cheese falls apart at the curd fusion lines, the curd plug is too dry for the age of the cheese.

 

Possible causes: too rapid acid development; too much calcium lost in the whey; insufficient calcium "shock absorber" for the curd proteins.

Term
Define curdy.
Definition

Rubbery curd that is quite springy, may be non-cohesive, as in very young cheese.

The cheese is usually under 2 months age.

The casein has not hydrolyzed to any extent at this point in the curing.

 

Term
Define mealy.
Definition

A graininess or cornmeal-like effect when an aged cheese is pressed against the roof of the mouth.

 

Cause: formation of several salt complees with amino acids and/or lactic acids.

 

White specks are normally visible.

Term
Define pasty.
Definition

When worked between the fingers, the cheese is tacky and sticks to the fingers.

 

Pasty often occurs in salt-free cheeses.

 

Cause: Low salt or no salt levels on the curd, atypical acid development rate in cheese.

Term
Define short.
Definition

If a core sample of cheese is bent but a 1/4 to 1/3 of an arch and it craks or fractures in two, it is considered short. It has elasticity for only a short distance.

 

Cause: Too rapid and/or excessive lactic acid development; too much calcium is dissolved at the lower pH value of the draining whey.

Term
Define bloats as it pertains to Swiss-style cheese.
Definition
Huffed, mis-shaped, possibly cracked surface, often due to teast growth in high moisture cheese.
Term
Define a well-aged cheddar.
Definition

A full, balanced compound - nutty flavor profile.

A sof suggestion of a sulfur note.

Sharp, moderately intense flavor without bitterness.

Acid note - but in moderation or as an undertone.

A slight flakiness as opposed to crumbliness.

Term
What are Max's 7 degrees of ripeness?
Definition

1. Too young. Fully formed but not ready to eat.

2. Still tender but somewhat one-dimensional. Edible but not showing full potential.

3. Flavors emerge, character development and potential are evident. Very edible, but not exhibiting deeper, richer flavors or full complexity.

4. Peak. Flavors are all there - "screamin to be eaten". Profound, and balanced; overall profile creates a memorable impression; texture and mouthfeel are optimal.

5. Still eminently edible but just past peak. Fladed glory is right around the corner.

6. Remains edible but fading fast. Faults are emerging, losing harmony and balance. texture is declining; too dry or too runny.

7. Over the hill; barely edible if at all.

Term
Do Colby and Monterey Jack tend to share the same defects as cheddar?
Definition

Yes.

 

General manufacturing procedures and microbial fermentations are similar with the following exceptions:

 

Non-cheddaring step which creates a more open structure and less 'way' like body.

 

Higher moisture content than cheddar.

Dry Jack - aged, peppery flavor

Colby usually has annato color added.

Monterey Jack made as sticks a lot.

Term
Max's checklist of defects.
Definition

 

1. Physical 

2. Texture.

3. Aroma

4. Flavor

Term
Name some characteristics of high-quality Swiss-style cheese.
Definition

Cream yellow color.

Solid, compact slightly transluscent body interspersed with uniform shiny-surface gas holes, evenly distributed.

Sweet hazelnut flavor derived from proponic acid and salts.

Term
List some Brie and Camembert characteristics and manufacturing steps.
Definition

Softness is due to high moisture content (48-52%) and extensive protein breakdown.

Curd not cooked or pressed.

Ripened under relatively high humidity (above 75% humidity)

Extensive microbial activity on surface.

Ripening is usually 3 to 4 weeks.

Shelf life is usually 1 to 2 months.

Term
Name the five primary flavors humans perceive.
Definition

Sweet

Sour

Bitter

Salty

Savory (umami)

Term
What is the most common flavor in cheese?
Definition
Saltiness.
Term
Name the steps in tasting cheese.
Definition

Look - examine the cheese; rind and paste.

Touch - run your finger over the surface, press a small portion.

Smell - take a whiff.

Taste - clear palate first and take a small bite. let it come in contact with every part of your tongue. Chew gently and slowly. enjoy it.

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