The Complete Book of Cheese
Format: PDF / Kindle (mobi) / ePub
The Complete Book of Cheese by Bob Brown Illustrations by Eric Blegvad Includes the A- Z of Cheese Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheese market day in a town in the north of Holland. All the cheese-fanciers are out, thumping the cannon-ball Edams and the millstone Goudas with their bare red knuckles, plugging in with a hollow steel tool for samples. In Holland the business of judging a crumb of cheese has been taken with great seriousness for centuries. The abracadabra is comparable to that of the wine-taster or tea-taster. These Edamers have the trained ear of music-masters and, merely by knuckle-rapping, can tell down to an air pocket left by a gas bubble just how mature the interior is. The connoisseurs use gingerbread as a mouth-freshener; and I, too, that sunny day among the Edams, kept my gingerbread handy and made my way from one fine cheese to another, trying out generous plugs from the heaped cannon balls that looked like the ammunition dump at Antietam. I remember another market day, this time in Lucerne. All morning I stocked up on good Schweizerkäse and better Gruyère. For lunch I had cheese salad. All around me the farmers were rolling two-hundred-pound Emmentalers, bigger than oxcart wheels. I sat in a little café, absorbing cheese and cheese lore in equal quantities. I learned that a prize cheese must be chock-full of equal-sized eyes, the gas holes produced during fermentation. They must glisten like polished bar glass. The cheese itself must be of a light, lemonish yellow. Its flavor must be nutlike. (Nuts and Swiss cheese complement each other as subtly as Gorgonzola and a ripe banana.) There are, I learned, "blind" Swiss cheeses as well, but the million-eyed ones are better.
mustard, salt and cayenne 2 eggs, lightly beaten Blend flour in melted butter, add cream slowly, and when this white sauce is a little thick, stir in tomato sprinkled with soda. Keep stirring steadily while adding cheese and seasonings, and when cooked enough, stir in the eggs to make a creamy texture, smooth as silk. Serve on buttered whole wheat or graham bread for a change. Instead of soda, some antiquated recipes call for "a tablespoon of bicarbonate of potash." South African Tomato
BRICK, TILLAMOOK VS. The European Giants PORTUGUESE TRAZ-OS-MONTES, DUTCH GOUDA, ITALIAN PARMESAN, FRENCH ROQUEFORT, SWISS EMMENTALER, YUGOSLAVIAN KACKAVALJ, ENGLISH STILTON, DANISH BLUE, GERMAN MUNSTER, GREEK FETA, HABLE The postgraduate may play the game using as counters the great and distinctive cheeses of more than fifty countries. Your Scandinavian board alone, just to give an idea of the riches available, will shine with blues, yellows, whites, smoky browns, and chocolates
well as Cheddar. College-educated Besides Coimbra several countries have cheeses brought out by their colleges. Even Brazil has one in Minas Geraes and Transylvania another called Kolos-Monostor, while our agricultural colleges in every big cheese state from California through Ames in Iowa, Madison in Wisconsin, all across the continent to Cornell in New York, vie with one another in turning out diploma-ed American Cheddars and such of high degree. It is largely to the agricultural colleges
is whipped stiff with egg whites, drained and eaten with more fresh cream, sprinkled with vanilla and sugar. Cremini Italy Soft, small cream cheese from Cremona, the violin town. And by the way, art-loving Italians make ornamental cheeses in the form of musical instruments, statues, still life groups and everything. Creole Louisiana, U.S.A. Soft, rich, unripened cottage cheese type, made by mixing cottage-type curd and rich cream. Crescenza, Carsenza, Stracchino Crescenza, Crescenza Lombardi
the days of the kaisers and is still made under that once awesome name. Now it's just a jolly old mellow, yellow container of tang. Kajmar, or Serbian Butter Serbia and Turkey Cream cheese, soft and bland when young but ages to a tang between that of any goat's-milker and Roquefort. Kamembert Yugoslavia Imitation Camembert. Karaghi La-La Turkey Nutty and tangy. Kareish Egypt A pickled cheese, similar to Domiati. Karut India Semihard; mellow; for grating and seasoning. Karvi Norway