A DELIGHTFUL TRIP TO CHEESE WORLD

ORIGIN OF ONE OF THE WORLD TRESURE

IT IS IMPOSSIBLE TO SAY WHERE AND

WHEN CHEESE WAS FIRST PRODUCED, BUT THE FARMERS IN MESOPOTAMIA, WHO FIRST DOMESTICATED SHEEP AND GOATS ABOUT 10,000 YEARS AGO, WILD CATTLE 2000 YEARS LATER, CERTAINLY MADE CHEESE FROM MILK, OR ENJOYED CHEESE WHICH WAS ACCIDENTALLY PRECIPITATED.

HOW CHEESE IS MADE

A DIARY PRODUCT MADE FROM COAGULATED MILK, CREAM, SKIMMED MILK, OR A MIXTURE OF ANY THESE, DRAINED IN A MOULD { OR FORMA IN LATIN, HENCE ITS FRENCH NAME FROMAGE}. A DISTINCTATION IS MADE SOFT FRESH CHEESES { INCLUDING CREAM & CURD CHEESE}, FERMENTED CHEESE {WHICH ARE MORE NUMEROUS AND VARIED} & PROCESSED CHEESE.

CLASSIFICATION
CHEESE CAN BE CATEGORIZE UNDER

FOLLOWING HEADS: FLAVOUR TEXTURE FORMATION OF RIND BUT CHEESE KNOWN TO THE COMMON WORLD IS ACCORDING TO TEXTURE.

THE BROAD HEAD {TEXTURE} CAN BE AGAIN SUB CATEGORISED FURTHER

FRESH CHEESE: UNRIPENED CURD EATEN SHORTLY AFTER IT IS MADE. SOFT CHEESE: BRIEFLY RIPEND, EASY TO SPREAD, & CONTAINING A HIGH PERCENTAGE OF FAT & MOISTURE. SEMI HARD CHEESE: MATURED WITH LESS MOISTURE {MAY CONTAIN HIGH PERCENTAGE OF FAT} EASY TO CUT. HARD CHEESE: LONG MATURED WITH LOW MOISTURE ONTENT BUT MAY CONTAIN UP TO 50% FAT. A GOOD GRATING CHEESE BUT DIFFICULT TO CUT. BLUE CHEESE

EXAMPLE OF FRESH CHEESE

chevre frais = chvre frais = fromage de chvre frais = fresh chevre = fresh goat cheese Pronunciation: SHEHvruh FRAY Notes: Don't confuse this mild fresh cheese with aged chvre, which is rarer but far more flavorful. Fresh chvre is like fromage blanc, only made with goat's milk. It's sometimes flavored with herbs or spices. Substitutes: fromage blanc OR Montrachet

cottage cheese Notes: This simple, mild cheese was traditionally produced in Europe's "cottages" from the milk left over from butter making. It's wonderfully versatile, easy to digest, and a good source of protein. It's sold with either large or small curds, and with fruit or chives sometimes added. Use it within a few days after purchasing and discard if mold appears. It's best served chilled.

fromageblanc Pronunciation: froh-MAHZH BLAHN Notes: This usually has the consistency of thick yogurt. It's expensive and hard to find, but very tasty and relatively low in fat. It makes a great topping for desserts. Substitutes: quark (very similar) OR yogurt cheese OR buttermilk cheese OR blend equal parts cottage cheese and yogurt until smooth OR cream cheese whipped with cream

quark = quark-curd = topfen Notes: This is used in many German and Austrian dishes. Substitutes: fromage frais (very similar) OR yogurt cheese (more acidic) OR two parts ricotta cheese and one part sour cream OR strained cottage cheese OR mascarpone

SOME OF THE SOFT CHEESE

Boursin Pronunciation: boorSAN Notes: This creamy cheese from France is usually flavored with herbs, garlic or coarse ground pepper. It's mild, delicate and smooth, and goes well with fresh bread and dry white wine. Boursin is better than other flavored spreadable cheeses, like Alouette or Rondel, but none of these cheeses are well regarded by gourmets. Store Boursin in the refrigerator but bring it to room temperature before serving. Eat it within a few days of purchase

An American favorite, cream cheese is white, easy to spread, and mildly tangy. It goes especially well with bagels and nut breads. Cream cheese comes in low-fat and non-fat versions. Use cream cheese within a few days after purchasing, and throw it out if mold appears. For best results, serve chilled. Substitutes: Neufchtel (lower in fat and moister than regular cream cheese) OR equal parts ricotta and yogurt OR tofu

Mizithra cheese (soft) Notes: Don't confuse this with aged Mizithra, which is a hard grating cheese. Substitutes: cottage cheese

Neufchatel = Pronunciation: new-shuh-TELL OR NEWshuh-tell Notes: Neufchtel is very similar in taste and appearance to cream cheese, but it contains less fat and more moisture. Use it within a few days after purchasing, and throw it out if mold appears. For best results, serve chilled. Substitutes: cream cheese (typically higher in fat) OR Boursin

Vache Qui Rit = La Vache Qui Rit = Laughing Cow Pronunciation: V AHSH-kee-ree Notes: This French cheese comes in wedges or squares.

BLUE CHEESE

Danish blue = Danablu Notes: Danish blue is rich and creamy, but it's considered inferior to Roquefort, Gorgonzola, or Stilton. Substitutes: Another blue cheese

Gorgonzola Pronunciation: gore-gunZOH-luh Includes: the typical aged Gorgonzola and a new, milder variety called sweet Gorgonzola Substitutes: Roquefort (has a less fatty texture) OR Stilton (much firmer) OR Saga Blue cheese Cooking notes: Use within a few days after purchasing. For best flavor, serve at room temperature. Some Gorgonzola cheeses can be frozen successfully, others become crumbly (but still usable in salads). For best results, first cut the cheese into small (1/2 pound) chunks, and wrap each chunk in an airtight package.

Maytag Blue Substitutes: other blue-veined cheese Notes: Use within a few days after purchasing. For best flavor, serve at room temperature. Substitutes: Roquefort

picon = picn = picos de Europa Pronunciation: peeKOHN Notes: This excellent Spanish cheese comes wrapped in maple leaves. It's creamy and fairly pungent. Substitutes: Ro quefort

Roquefort Pronunciation: ROKEfurt (Americanized) or rokeFOOR (French) Notes: This French cheese is considered to be one of the finest of the blue cheeses. Substitutes: Maytag Blue OR Gorgonzola (creamier) OR Stilton (firmer) Cooking notes: Some Roquefort cheeses can be frozen successfully, others become crumbly (but still usable in salads). For best results, first cut the cheese into small (1/2 pound) chunks, and wrap each chunk in an airtight package.

BASIC RULES & FACTS OF CHEESE & PAIRING

AS A GENERAL RULE, LIGHT RED WINES ARE MOSTLY SERVED WITH SOFT CHEESESTHAT HAVE DOWNY RINDS & WITH GOAT CHEESE & PRESSED CHEESE. MORE ROBUST WINES ARE BEST WITH SOFT CHEESES THAT HAVE WASHED RINDS & WITH VEINED CHEESES. GOATS MILK CHEESE CAN ALSO BE SERVED WITH DRY FRUITY WHITE WINES.

COOKED & PROCESSED CHEESE GOES WELL WITH ROSE WINE. BLUE CHEESES LIKE ROQUEFORT GOES WELL WITH SMOOTH WHITE WINE.

FINALLY, TO GET BEST OUT OF A

CHEESE & WINE MARRYING, IT IS WISE TO HAVE A CHOICE OF BREAD OR BISCUITS ALONG WITH IT.