Intro to Cheese Unit Aug2012
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Transcript of Intro to Cheese Unit Aug2012
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Cheese Study
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On a sheet of paper, answer the following questions:
What types of cheeses have you eaten before?
What kind is your favorite? List 5 dishes that cheese plays an important roll.
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Student will be able to:Identify terms related to cheese
production and tasting.Describe characteristics of several
different cheeses.List the origin and characteristics of
cheeses.
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http://www.5min.com/Video/How-to-Make-Homemade-Cheese-35901303
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Grating cheese will encourage melting without overheating.
Overheating results in separation of the fat and the development of a tough, rubbery texture
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Cheese Definition: Concentrated dairy food fresh or matured obtained by draining whey after coagulation of casein.
Classification:Amount of Moisture: Soft, semi-hard or hard
Length of Ripening: unripened, mold ripened, or bacteria ripened
http://www.dairyaustralia.com.au/Dairy-food-and-recipes/Dairy-Products/Cheese/Types-of-Cheese.aspx
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Ripening Definition: changes in physical and chemical properties; affecting flavor, texture and cooking quality.
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Go to stores that specialize (larger variety, freshest cheese, knowledgeable staff)
Look for DatesFreshnessTightly sealed and undamaged package
Ask for tastes
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Unopened store in fridge (34°F-38°F) Opened, wrap tightly to prevent air
exposure Fresh cheese (cottage/cream cheeses)
tightly sealed, cold and used with 2 weeks
Semisoft, firm and hard cheeses stay fresh for 4-8 weeks
Shredded lose moisture, use within a few days
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1.1. Skim through the descriptive Skim through the descriptive terms listed.terms listed.
2.2. Choose three terms that could Choose three terms that could possibly be used to describe possibly be used to describe cheese. cheese.
3.3. Choose two terms that would Choose two terms that would never be used to describe never be used to describe cheese.cheese.
4.4. Be prepared to share your Be prepared to share your responses!responses!
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Cheese Variety
Provolone Gorgonzola Goat Cheese Havarti Swiss Parmesan
Soft Fresh Cheeses Semi-hard Cheese Blue Veined
Cheeses Semi Soft Cheeses Italian Cheeses Hard Cheese
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Cheese Variety
Provolone Gorgonzola Goat Cheese Havarti Swiss Parmesan
Soft Fresh Cheeses Semi-hard Cheese Blue Veined
Cheeses Semi Soft Cheeses Italian Cheeses Hard Cheese
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ColbyFirm/RipenedUSMild GorgonzolaBlue-viened/mold
ripenedItalyPiquant/spicy HavartiSoft/
RipenedDenmarkbuttery FetaSoft/UnripenedGreecesalty BrickSoft/RipenedUSmild/sweet Monterey
JackFirm/UnripenedUSMild BlueBlue-veined/mold
ripenedFrancePiquant/spicy
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GoudaFirm/ripenedHollandmild/nutlike RicottaSoft/unripenedItalybland/
semisweet AsiagoFirm/RipenedItalypiquant/sharp NeufchatelSoft/UnripenedFrance—mild EdamFirm/RipenedHollandmild/salty RomanoFirm/RipenedItalysharp/
piquant CamembertSoft/RipenedFrancemild/
pungent MozzarellaFirm/UnripenedItalymild/
delicate MuensterSoft/RipenedGermanymild
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ProvoloneFirm/RipenedItalyBland to sharp
ParmesanFirm/RipenedItalySharp/piquant
GruyereFirm/RipenedSwitzerlandmild/sweet
BrieSoft/RipenedFrancemild to pungent
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You are being sent to the grocery store to pick-up cheese for sandwiches, write a one-minute summary on which you will select and why.
Be prepared to share!