Garde Manger Chapter 8: Cheese

Ripening is the last step in cheese-making because it is the process where the cheese develops its flavor, texture, and aroma. During ripening, the cheese is aged and allowed to mature, which involves the breakdown of proteins and fats, the development of complex flavors, and the formation of characteristic textures. This step is crucial in determining the final quality and taste of the cheese. Acidification, milk pretreatment, and salting are all important steps in cheese-making, but they occur before ripening and contribute to the initial stages of cheese development.

In Italy, very hard cheeses are commonly referred to as "granas". This term is used to describe cheeses that have a hard and granular texture, such as Parmigiano-Reggiano and Grana Padano. These cheeses are aged for a long time, resulting in a firm and crumbly texture. The term "granas" is specific to Italy and is widely recognized and used within the country to describe this type of cheese. Therefore, the statement is true.

Colby is indeed an American cheese. It is a semi-hard cheese that originated in the United States. It is similar to cheddar cheese but has a milder and creamier flavor. Colby cheese is commonly used in sandwiches, burgers, and snacks, and it is a popular choice for melting due to its smooth texture. Therefore, the statement "Colby is an American cheese" is true.

The decline in milk prices during the late 1980s and mid 1990s made it more affordable for small dairies to purchase milk and produce dairy products. As a result, many small dairies were able to enter the market and increase their production, leading to a great increase in the number of small dairies. This is because lower milk prices meant lower production costs for these dairies, making it easier for them to compete with larger dairy farms.

Jesse Williams opened the first cheese factory in America in Rome, New York. This statement is true because historical records confirm that Williams established the first cheese factory in the United States in 1851. This marked a significant development in the American dairy industry, as it introduced a more efficient and standardized method of cheese production. Williams' cheese factory paved the way for the growth and expansion of the American cheese industry, making his contribution historically significant.

Monterey Jack cheese was indeed invented in America. It was created by a Californian businessman named David Jacks in the 19th century. Jacks developed the cheese in Monterey, California, hence the name. Monterey Jack cheese is a semi-hard cheese that is known for its creamy texture and mild flavor. It has since become a popular cheese variety in the United States and is used in various dishes, including sandwiches, quesadillas, and burgers.

Salt is important in cheese-making because it serves multiple purposes. Firstly, it adds flavor to the cheese, enhancing its taste. Secondly, salt controls fermentation by inhibiting the growth of unwanted bacteria and promoting the growth of desirable bacteria, which helps in the development of the cheese's texture and flavor. Lastly, salt limits spoilage by creating an inhospitable environment for spoilage-causing microorganisms. Therefore, all of the mentioned reasons make salt an essential ingredient in cheese-making.

This statement suggests that the drier the cheese is, the longer it will last or remain usable. This is because moisture in cheese can lead to spoilage and the growth of bacteria, which reduces its shelf life. Therefore, it is true that a drier cheese will have a longer useful life.

An overripe cheese can be identified by an ammonia odor because as cheese ages, the proteins break down and release ammonia. This can result in a strong, pungent smell that is characteristic of overripe cheese. It is important to note that while some cheese varieties, like certain blue cheeses, naturally have a slightly ammonia-like aroma, an overpowering ammonia odor is a sign of cheese that has gone bad or is past its prime.

The first step in cheese-making is milk pretreatment, specifically homogenizing or pasteurizing the milk. This step is essential to ensure the milk is free from any harmful bacteria and to create a consistent texture and flavor in the cheese. By homogenizing or pasteurizing the milk, it becomes safer for consumption and easier to work with during the cheese-making process. Ripening, acidification, and coagulating the milk are subsequent steps that occur after the milk has been pretreated.

Processed cheeses are not expected to ripen because they are made using a combination of natural cheeses and other ingredients, such as emulsifiers and stabilizers. These additional ingredients prevent the cheese from aging and developing flavors over time. Processed cheeses are typically manufactured to have a consistent taste, texture, and shelf life, making them a convenient option for consumers who prefer a milder and more uniform cheese experience. Therefore, it is true that processed cheeses are not expected to ripen.

Soft, fresh cheeses are considered unripened because they do not undergo an aging process. These cheeses are typically made from milk that is coagulated and then drained, resulting in a soft and creamy texture. Examples of unripened cheeses include cream cheese, ricotta, and goat cheese. These cheeses are typically consumed shortly after production and do not develop the complex flavors and textures that are characteristic of aged cheeses. Therefore, the statement that soft, fresh cheeses are unripened is true.

In 1851, the first real cheese factory in America was established. This suggests that prior to this year, there were no cheese factories in America. The establishment of the cheese factory in 1851 marked a significant development in the cheese industry, as it paved the way for the mass production and commercialization of cheese in America. This allowed for increased efficiency and standardization in cheese production, ultimately leading to the growth and success of the American cheese industry.

Ricotta is an Italian cheese that is made from the whey leftover from the production of other cheeses. The word "ricotta" is derived from the Italian word "ri-cotta," which translates to "recooked." This is because ricotta is made by reheating the whey, causing the proteins to coagulate and form curds. Therefore, the statement that "Ricotta literally means recooked" is true.

They are probably the MOST popular.

Originally, rennet was collected from the fourth stomach of young ruminants. However, other forms of rennet are now available. Which rennet is used depends on the desired flavor of the cheese.

Mascarpone is a fresh cheese that is made by curdling heavy cream with citric acid. This process creates a rich and creamy texture, making it a popular ingredient in desserts such as tiramisu. Mascarpone is distinct from ricotta and Roquefort, as ricotta is made from whey and Roquefort is a blue cheese made from sheep's milk.

Sheep's or goat's milk was most likely the first milk used to make cheese.

Although it originated in England, cheddar IS one of the most popular hard cheeses in America.

Mozzarella is the most common "pasta filata" cheese. This type of cheese is known for its stretchy and elastic texture, which is achieved through a unique stretching and kneading process during production. Mozzarella is widely used in various dishes, such as pizzas, lasagnas, and caprese salads. Provolone and Scamorza are also pasta filata cheeses, but they are not as commonly consumed as Mozzarella.

Pasta filata is a term used in Italian cuisine that translates to "spun curds" or "spun paste." This refers to a specific type of cheese-making technique where the curds are stretched and kneaded, creating a smooth and elastic texture. This method is commonly used to make cheeses like mozzarella and provolone.

Plastic will suffocate the "good" bacteria in cheese, killing it. Use wax paper or aluminum foil instead.

Roquefort is a type of blue cheese that is made exclusively from sheep's milk. The unique flavor and texture of Roquefort cheese are derived from the specific qualities of sheep's milk, such as its high fat content and rich flavor. The milk is carefully fermented and aged with the addition of a specific type of mold, which gives Roquefort its distinctive blue veins. The use of sheep's milk is a traditional and essential aspect of producing authentic Roquefort cheese.

Once cut, it will dry out and deteriorate.

Morbier is the correct answer because it is a cheese that is traditionally made by layering the richer milk collected in the evening with the leaner milk of the next day's first milking. This layering process gives Morbier its distinct appearance with a dark line running through the middle. Mozzarella and Parmesan are not made using this specific layering technique.

Whey will leak from formed cheese if there was too little acid added to the milk.

Roquefort, Italian Gorgonzola, and English Stilton are all blue-veined cheeses. Blue-veined cheeses are characterized by the presence of blue or greenish veins of mold, specifically Penicillium. These cheeses are typically aged and have a strong, tangy flavor. Havarti, on the other hand, is a semi-soft cheese that does not have blue veins and has a milder taste.

More of the whey will drain away if you cut the curd into smaller pieces. This will result in a more dry cheese.

If a soft ripened cheese is firm and chalky, it means that the cheese is underripe. Soft ripened cheeses are typically meant to have a creamy and gooey texture, so when they are firm and chalky, it suggests that they have not fully ripened and developed the desired texture. This could be due to insufficient aging or improper storage conditions, preventing the cheese from reaching its optimal ripeness.

Friendly bacteria in an enzyme starter will produce lactic acid. Since less overall acid is required, this will produce a sweeter curd.