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Published byAshlee Opal Mitchell Modified over 9 years ago
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GOAT-LESS FAT AND TENDS TO TASTE LIGHTER AND FRESHER, TANGY TASTE COW-ACCOUNT FOR THE MAJORITY OF CHEESE. VARY IN TYPE, TEXTURE, AND FLAVOR SHEEP-HAVE THE FATTIEST MILK, TRANSLATES INTO RICH, HEARTY CHEESE
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UNITED STATES-ALL CHEESE THAT IS LESS THAN 60 DAYS OLD, BY LAW, BE MADE FROM PASTEURIZED MILK. THIS IS TRUE FOR IMPORTED CHEESE. PASTEURIZATION RESULTS IN A CHEESE THAT HAS LESS FLAVOR AND A GUMMIER TEXTURE
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FRESH-YOUNG, TART, TANGY, LEMONY, SMOOTH, MOIST, CREAMY. NO RIND. (CHEVRE, MOZZARELLA) BLOOMY-REFERS TO THE SNOWY, FLUFFY, “BLOOMING” RIND. BUTTERY, DECADENT, PILLOWY. FLUFFY, RICH. MILD TO MUSHROOMY. EDIBLE RIND. (BRIE, CAMEMBERT, TRIPLE CREMES)
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WASHED RIND-WASHED IN BRINE, BEER, WINE, SPIRITS. PUNGENT, STINKY, FRUITY, MEATY, INTENSE, AROMATIC. VIBRANT PINK TO ORANGE EDIBLE RIND. (LIVAROT, TALEGGIO) SEMISOFT-PLIABLE, EARTHY, WET STRAW, HAY, LEAVES. (FONTINA, GARROTXA)
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FIRM-DENSE BUT SUPPLE. GRASSY, EGGY, SHARP. THICK, NATURAL RIND, NOT TYPICALLY EATEN. (CHEDDAR, GRUYERE, MANCHEGO) HARD-DRY, CRUNCHY, CARAMELLY, BUTTERSCOTCHY, GRAINY. (PARMIGIANO- REGGIANO, PECORINO
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BLUE- MOLD! VEINS, CRATERS, SHARP- EDGED, PUNCHY COMPLEX. (GORGONZOLA, ROQUEFORT, STILTON)
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EUROPEAN COUNTRIES BESTOW THIS ON FOODSTUFFS WITH THE HIGHEST QUALITY. THEY ARE OFTEN PRODUCED USING TRADITIONAL METHODS AND USUALLY PRODUCED IN A UNIQUE ENVIRONMENT.
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FRANCE-A.O.C. (APPELLATION D’ORIGINE CONTROLEE) ITALY-D.O.P. (DENOMINAZIONE DI ORIGINE PROTETTA) PORTUGAL- D.O.P (DENOMINACAO DE ORIGEN PROTEGIDA) SPAIN-D.O. (DENOMINACION DE ORIGEN)
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GUARANTEES THE FOLLOWING: ORGIN-THE MILK IS PRODUCED IN A PRECISE GEOGRAPHICAL AREA TRADITION-TRADITIONAL CHEESEMAKING METHODS ARE USED. THEY MAY GO BACK THOUSANDS OF YEARS AND PRODUCE THE “UNIQUE” RECIPE FOR THE CHEESE.
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CHARACTER-CHARACTERISTICS ARE CONTROLLED SUCH AS SHAPE, SIZE, RIND, TEXTURE, AND MINIMUM FAT ARE REGULATED. AUTHENTICITY-THE GOVERNING COUNTRY GUARANTEES AUTHENTICITY AND QUALITY.PRODUCERS SUBMIT TO APPROVAL BY A COMMISSION.
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ITALY-COW’S MILK, PASTEURIZED, FRESH CHEESE MOZZARELLA CURDS ARE PLUNGED INTO HOT WHEY UNTIL THEY BECOME ELASTIC, CUT INTO STRIPS, PLUNGED AGAIN, KNEADED, STRETCHED AND PULLED INTO A SMOOTH BALL.
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THE BALL IS LEFT HOLLOW, TO BE FILLED WITH UNCOOKED CURDS AND FLAKES OF MOZZARELLA. GIVES THE CENTER A SOUPY TEXTURE. THE CENTER CONTINUES TO FERMENT, CREATING A FLAVOR THAT IS GAMIER AND STRONGER THAN OTHER FRESH MOZZARELLA. WINE-SOAVE-DRY WHITE WINE-VENETO, ITALY
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FRANCE-COW’S MILK, PASTEURIZED, BLOOMY-BURGUNDY REGION OF FRANCE TRIPLE CRÈME-ABOVE 75 PERCENT FAT BRIE IS ABOUT 50 PERCENT FAT, THIS CHEESE RUNS ABOUT 82% FAT
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RICH IN FLAVOR WITH A PUNGENT AND MOLDY RIND WITH STRAW AND MUSHROOM AROMAS. SALTY, EARTH FINISH. WINE-WHITE BURGUNDY, CHARDONNAY- LIGHT ON THE OAK
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ITALY- COW, SHEEP’S MILK-PASTUERIZED- BLOOMY Piedmont region Luscious slab of creamy buttery goodness. Addition of sheeps milks give it some tang. Inside is meant to be runny. WINE-PROSECCO
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ITALY-COW’S MILK-RAW-WASHED RIND- D.O.P. PROTECTED Nothing like the red rind cheese that we know of, the real Fontina is protected and made in Italy. Cheese has been made in the 1200s from the milk of alpine grazing cows.
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The flavor is rich and nutty with hints of truffle and apple. A central ingredient in Fondutta WINE-BARBARESCO
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FRANCE – COWS MILK – RAW – WASHED RIND AND AOC PROTECTED ALSACE LORRAINE REGION WASHED AND BRINED UNTIL IT HAS THE CONSISTANCY OF MELTING CHOCOLATE STINKY INTERIOR WITH SWEET MILKINESS
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ITALY-COW’S MILK, PASTEURIZED, WASHED RIND, D.O.P. PROTECTED LOMBARDY REGION OF ITALY Pungent aroma with a gentle, buttery flavor- yeasty in flavor WINE-PINOT GRIGIO
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FRANCE-COW’S MILK-PASTEURIZED- SEMISOFT FROM THE JURA MOUNTAINS OF FRANCE Cheese is made from the morning and evening milkings separated by a layer of ash Thick, creamy texture with a sweet milky finish WINE-LUSH RED RHONE
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GOATS MILK – FRENCH – SEMI SOFT - PASTEURIZED PROVENCE REGION AND CORSICA SLIGHTLY SALTED TANG WITH SUBTLE BACKGROUNDS OF TARRAGON AND WHITE WINE
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Italy-cow’s milk-pasteurized-semisoft- Alto Adige region (NW Italy) Cured in LaGrein wine. Creamy and elastic texture. Nutty and garlic flavors with
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Italy-cow’s milk-pasteurized-semisoft-Veneto region Hefty wheels are studded with slivers of black truffle. The wheels are then rubbed in ash and ground spices: nutmeg, coriander, cinnamon, licorice, cloves and fennel. Creamy cheese with truffle undertones. The name means under the ashes Wine-dry Lambrusco
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FRANCE-COW’S MILK-RAW-FIRM-A.O.C. MORE COMTE IS MADE THAN ANY OTHER CHEESE. ONE WHEEL WEIGHS 90 LB, THAT TAKES 140 GALLONS OF MILK SMALL HERDS GRAZE ON ALPINE GRASS, MILK IS POOLED AND MADE IN MOUNTAIN HUTS. CAN BE AGED UP TO 2 YEARS
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AROMAS OF BUTTER AND HAZELNUTS. FLAVOR IS FRUITY AND SWEETER THAN ITS SWISS COUSINS WINE-RHONE RED
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FRANCE-SHEEP’S MILK-RAW-FIRM-A.O.C. ONE OF THE OLDEST CHEESES MADE IN THE WORLD. MADE FOR AT LEAST 1000 YEARS. ELEGANT WHEAT-FLOUR AROMA. RICH FLAVOR WITH SLIGHT BARNYARD HINTS WINE-POUILLY-FUME
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Italy-raw-sheep-hard cheese Lazio region of Italy Submerged in a bath of balsamic and juniper for 4 months and then aged for another 12-14 months
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Vinegar creates crunchy, bittersweet- chocolate looking rind Juniper gives gin bite with underlying sweetness WINE-NEBBIOLO
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Italy- pasteurized cow’s milk- blue cheese- D.O.P. protected Produced in the Piedmont and Lombardy region. The cheese is firmer and drier with lots of blue striations More mold means a peppery, spicy flavor. Aged for about 300 days WINE-MOSCATO D’ASTI
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France-raw sheep’s milk-blue- AOC Supposedly this cheese was written about in 79 AD. The production of Roquefort is so unique that it was the first cheese awarded an AOC designation for cheese in 1925. To qualify the wheels are made from the lacaune ewe’s milk.
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The cheese is held in selected dairies for ten days and then transported for maturation in the natural caves of Mount Combalou in the commune of Roquefort-sur-Soulzon in southern France. The caves are laced with natural ventilation that keep the caves at 48 degrees and 95% humidity.
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Most of the Roquefort is made by the Societe company accounts for 60% of Roquefort made: mechanized and not a high a quality as the other brands. Vieux Berger, Carles and Coulet are all made by hand and made in small batches. The cheese has a rich, peppery, nutty flavor with a creamy interior with a lingering sweet- salt flavor.
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