Atlantic Islander
10-15-2013, 12:57 AM
HISTORY:
Cheese was probably discovered when our ancestors used animal stomachs to carry milk. An enzyme in the stomach, called rennet, caused the milk to curdle and separate into cheese and a watery liquid called whey. Human curiosity and ingenuity took the process to where we are today.
As with different cuisines, spices, wine and beer, the various types of cheeses generally reflect the geography, traditions, culture and tastes of the country from which they originated. It is commonly believed that cheese originated in the Middle East.
TYPES OF CHEESES:
Cheese is usually divided into four categories of consistency: Soft, Semi-Soft, Semi-Hard, and Hard. To these categories, we can add a few categories that describe the production method: Fresh, Blue-veined, Pressed (non-heated or uncooked), Pressed (heated or cooked), and Washed-rind (otherwise known as Stinky).
http://imageshack.us/a/img18/248/7do4.png
Additional factors include: the type of milk used (cow, sheep, goat, etc.), the type of bacteria or mold used, and the length of aging. Generally speaking, younger cheeses tend to be mild, soft, and moist. As cheeses age, they become more pungent, hard, and crumbly.
Sheep milk tastes slightly sweet, but is much more rich compared to other milks due to a higher content of butterfat, protein and total solids in the milk. Most people that are allergic to cow milk products or who are lactose intolerant can use goat and sheep milk products. The lactose or protein in the milk is what usually causes the allergic reaction or intolerance (note: lactose intolerance is different than milk allergy, which is usually a reaction to a protein called casein found only in cow’s milk). Goat and sheep milk both have lactose and protein but it is of a different make-up that doesn't bother most people.
DECRYPTING FAT CONTENT
Cheese can be a part of a healthy diet as it contains essential fats, proteins (casein and albumin), enzymes (lipase, protease, and lactase), vitamins (A, B, C, D, E, and K), lactose (milk sugar), and minerals (iron, salt, calcium, phosphor, and magnesium).
The fat in cheese is saturated fat (i.e. derived from animal). Figuring out the fat in cheese can sometimes be confusing, especially because Canadian cheeses have different numbers on the labels than do European cheeses. In Canada, you will notice a % M.F. or % B.F. on labels – these numbers indicate the milk fat or butter fat in the cheese. The % M.F. and % B.F. is the weight of fat relative to the net weight of the cheese. Light cheeses are less than 20 %, low fat cheeses are 20 to 30%, fat cheeses are 50 to 60%, double-cream cheeses are at least 60% and triple-cream cheeses are at least 75 %. No specific names separate cheeses containing 30 to 50% fat – this is the category that most cheeses fall under. For example, cheddar would have a minimum of 31% M.F.
In parts of Europe, such as France, the labels will bear two percentages, one marked E.S. and the other M.G. The E.S. figure gives the percentage of dry matter in the cheese. If a cheese is marked “60% E.S.,” 40% of the cheese, by weight, is water. “40% M.G.” means that 40% of the dry matter in the cheese is fat. So, for example, a cheese marked 60% E.S., 40% M.G. would be (0.6 × 0.4 = .24) 24% fat by weight.
PASTEURIZATION
Cheese is usually made with pasteurized milk. Pasteurization is the process of either heating the milk to a high temperature for a short time, or heating the milk to a lower temperature for a longer time. The end result is that bacteria is killed, including pathogens like Listeria and Salmonella. Pasteurized milk is not sterile; if it was, an unopened carton wouldn’t spoil. Simply put, pasteurization makes the milk a little safer as well as extends the shelf-life. Unfortunately, pasteurization also destroys friendly bacteria and enzymes that many cheese makers insist give their cheese a richer microflora, better flavour and texture. Regardless, a cheese made from high-quality pasteurized milk will be better than a low-quality raw milk product any day.
Should you avoid eating raw milk products? Absolutely not – in fact, two of our featured cheeses below are from raw milk. You should avoid, however, cheese produced in less than sanitary conditions. You’re more likely to get Listeria from a pasteurized product that has been mishandled post-production, than you are of a raw milk product treated with care. So, you must know and trust the source. That being said, pregnant women should avoid moist, soft cheeses such as queso fresco, cottage cheese, Brie and Camembert where Listeria can grow. On the other hand, aged cheeses (even made with raw milk), like Parmigiano-Reggiano, Gruyère and Emmental are too dry, too low in pH, and too high in salt to support Listeria – and they are an excellent source of calcium and protein.
SERVING & STORING CHEESE:
Most cheeses are best served at approximately room temperature. Temperate cheeses are richer on the palette than cold cheese from the fridge. However, cheese should not be left out in warm temperatures for extended periods as they will dry out or turn bad fairly quickly. Cheese should be stored in a refrigerator (7-10C is ideal) and free of air in order to stay fresh.
CHEESE, WINE AND MEAT – A MATCH MADE IN HEAVEN
Creating a delectable dinner almost certainly includes cheese, wine, and a premium organic meat (from The Healthy Butcher of course)… So how does one go about ensuring the different tastes compliment one another, rather than conflict with each other? Here’s a simple way – start by choosing recipes, wine(s), and a cheese(s) that are all from one country. Following this rule of thumb will immediately tip the odds in your favour of finding a winning combination. In a future edition of Live to Eat, we’ll go over some basics of pairing wine with meat as this subject deserves it’s own edition – for now, we’ll stick to wine and cheese. To match all three, we suggest moving backwards – start with your main meat course and pair a wine to that course… assuming you will be serving that same wine with the cheese, you can then pair the cheese to your wine. There’s no substitute for a sommelier, but let’s be realistic – most dinners don’t involve five courses, five wines, and guests able to discern the intricacies of every selected flavour.
Generally, soft cheeses are mild and should be matched with mild white wines – try a Pinot Blanc or a Riesling. Always avoid heavy, tannic red wines with soft cheeses. If you’re a red lover and must have red, try soft reds such as a young Beaujolais, Pinot Noir or Gamay. These same light reds, stronger whites such as Chardonnay and Pinot Grigio, or even rose wines will generally pair nicely with semi-soft cheeses. That being said, do you remember Rule #1? Although mild cheeses like Gouda and Edam are fine with a nice white wine or light red, they are actually much more enjoyable with a premium beer – especially a Dutch beer – the home of those cheeses. Hard cheeses are usually nicely paired with full-bodied, red wines that compliment their stronger flavour – try Baco Noir, Cabernet France, Cabernet Sauvignon, Merlot and Shiraz. And finally, skip the apple pie on your next round of dessert and try a sweet wine (an Ontario late harvest Vidal is ideal, but an ice wine will also work) paired with a regal blue-veined cheese.
SOFT: Ramembert, by Ewenity, Ontario – A twist on the French classic – Camembert; made from sheep milk. Excellent by itself or with fruit.
SEMI-SOFT: Paradiso, by Monforte, Ontario – a soft, buttery cheese, straw-white in colour, with a distinctive pinkish rind. Tangy burst of flavour. This cheese has always been one of our favourites, and we always recommend it as a stand-alone cheese.
SEMI-SOFT: Le D'Iberville, by Fromagerie Au Gré des Champs, Quebec – semi-soft cheese from the St-Jean-sur-Richelieu region, ripened over 60 days, unpasteurized cow’s milk. Washed in a bloomy rind with a sharp flowery flavour.
FIRM: Toscano, by Monforte, Ontario – a firm sheep’s milk cheese boasting an extraordinarily well-rounded palette of flavour; ideal for complimenting Mediterranean cooking.
BLUE: Rassembleu, by Les Fromagiers de la Table Ronde, Quebec – From unpasteurized cow’s milk cheese, this soft, milky textured blue cheese aged 120 days, - subtle, but with the punch of a great blue.
FRESH: Feta, by Ewenity, Ontario – In eastern Europe, the finest feta is made from sheep milk. Ewenity’s sheep milk feta revives memories of the Mediterranean with its unmistakable, creamy, tangy taste.
A WORLD TOUR OF CHEESES:
Last, but not least, we’ve compiled a table featuring cheeses from around the world… keep this by your side when planning your next wine and cheese shindig.
http://imageshack.us/a/img546/1576/fges.png
source (http://www.thehealthybutcher.com/livetoeat/volume4/LiveToEat-Volume4-Cheese_The_Healthy_Butchers_Primer.html)
Cheese was probably discovered when our ancestors used animal stomachs to carry milk. An enzyme in the stomach, called rennet, caused the milk to curdle and separate into cheese and a watery liquid called whey. Human curiosity and ingenuity took the process to where we are today.
As with different cuisines, spices, wine and beer, the various types of cheeses generally reflect the geography, traditions, culture and tastes of the country from which they originated. It is commonly believed that cheese originated in the Middle East.
TYPES OF CHEESES:
Cheese is usually divided into four categories of consistency: Soft, Semi-Soft, Semi-Hard, and Hard. To these categories, we can add a few categories that describe the production method: Fresh, Blue-veined, Pressed (non-heated or uncooked), Pressed (heated or cooked), and Washed-rind (otherwise known as Stinky).
http://imageshack.us/a/img18/248/7do4.png
Additional factors include: the type of milk used (cow, sheep, goat, etc.), the type of bacteria or mold used, and the length of aging. Generally speaking, younger cheeses tend to be mild, soft, and moist. As cheeses age, they become more pungent, hard, and crumbly.
Sheep milk tastes slightly sweet, but is much more rich compared to other milks due to a higher content of butterfat, protein and total solids in the milk. Most people that are allergic to cow milk products or who are lactose intolerant can use goat and sheep milk products. The lactose or protein in the milk is what usually causes the allergic reaction or intolerance (note: lactose intolerance is different than milk allergy, which is usually a reaction to a protein called casein found only in cow’s milk). Goat and sheep milk both have lactose and protein but it is of a different make-up that doesn't bother most people.
DECRYPTING FAT CONTENT
Cheese can be a part of a healthy diet as it contains essential fats, proteins (casein and albumin), enzymes (lipase, protease, and lactase), vitamins (A, B, C, D, E, and K), lactose (milk sugar), and minerals (iron, salt, calcium, phosphor, and magnesium).
The fat in cheese is saturated fat (i.e. derived from animal). Figuring out the fat in cheese can sometimes be confusing, especially because Canadian cheeses have different numbers on the labels than do European cheeses. In Canada, you will notice a % M.F. or % B.F. on labels – these numbers indicate the milk fat or butter fat in the cheese. The % M.F. and % B.F. is the weight of fat relative to the net weight of the cheese. Light cheeses are less than 20 %, low fat cheeses are 20 to 30%, fat cheeses are 50 to 60%, double-cream cheeses are at least 60% and triple-cream cheeses are at least 75 %. No specific names separate cheeses containing 30 to 50% fat – this is the category that most cheeses fall under. For example, cheddar would have a minimum of 31% M.F.
In parts of Europe, such as France, the labels will bear two percentages, one marked E.S. and the other M.G. The E.S. figure gives the percentage of dry matter in the cheese. If a cheese is marked “60% E.S.,” 40% of the cheese, by weight, is water. “40% M.G.” means that 40% of the dry matter in the cheese is fat. So, for example, a cheese marked 60% E.S., 40% M.G. would be (0.6 × 0.4 = .24) 24% fat by weight.
PASTEURIZATION
Cheese is usually made with pasteurized milk. Pasteurization is the process of either heating the milk to a high temperature for a short time, or heating the milk to a lower temperature for a longer time. The end result is that bacteria is killed, including pathogens like Listeria and Salmonella. Pasteurized milk is not sterile; if it was, an unopened carton wouldn’t spoil. Simply put, pasteurization makes the milk a little safer as well as extends the shelf-life. Unfortunately, pasteurization also destroys friendly bacteria and enzymes that many cheese makers insist give their cheese a richer microflora, better flavour and texture. Regardless, a cheese made from high-quality pasteurized milk will be better than a low-quality raw milk product any day.
Should you avoid eating raw milk products? Absolutely not – in fact, two of our featured cheeses below are from raw milk. You should avoid, however, cheese produced in less than sanitary conditions. You’re more likely to get Listeria from a pasteurized product that has been mishandled post-production, than you are of a raw milk product treated with care. So, you must know and trust the source. That being said, pregnant women should avoid moist, soft cheeses such as queso fresco, cottage cheese, Brie and Camembert where Listeria can grow. On the other hand, aged cheeses (even made with raw milk), like Parmigiano-Reggiano, Gruyère and Emmental are too dry, too low in pH, and too high in salt to support Listeria – and they are an excellent source of calcium and protein.
SERVING & STORING CHEESE:
Most cheeses are best served at approximately room temperature. Temperate cheeses are richer on the palette than cold cheese from the fridge. However, cheese should not be left out in warm temperatures for extended periods as they will dry out or turn bad fairly quickly. Cheese should be stored in a refrigerator (7-10C is ideal) and free of air in order to stay fresh.
CHEESE, WINE AND MEAT – A MATCH MADE IN HEAVEN
Creating a delectable dinner almost certainly includes cheese, wine, and a premium organic meat (from The Healthy Butcher of course)… So how does one go about ensuring the different tastes compliment one another, rather than conflict with each other? Here’s a simple way – start by choosing recipes, wine(s), and a cheese(s) that are all from one country. Following this rule of thumb will immediately tip the odds in your favour of finding a winning combination. In a future edition of Live to Eat, we’ll go over some basics of pairing wine with meat as this subject deserves it’s own edition – for now, we’ll stick to wine and cheese. To match all three, we suggest moving backwards – start with your main meat course and pair a wine to that course… assuming you will be serving that same wine with the cheese, you can then pair the cheese to your wine. There’s no substitute for a sommelier, but let’s be realistic – most dinners don’t involve five courses, five wines, and guests able to discern the intricacies of every selected flavour.
Generally, soft cheeses are mild and should be matched with mild white wines – try a Pinot Blanc or a Riesling. Always avoid heavy, tannic red wines with soft cheeses. If you’re a red lover and must have red, try soft reds such as a young Beaujolais, Pinot Noir or Gamay. These same light reds, stronger whites such as Chardonnay and Pinot Grigio, or even rose wines will generally pair nicely with semi-soft cheeses. That being said, do you remember Rule #1? Although mild cheeses like Gouda and Edam are fine with a nice white wine or light red, they are actually much more enjoyable with a premium beer – especially a Dutch beer – the home of those cheeses. Hard cheeses are usually nicely paired with full-bodied, red wines that compliment their stronger flavour – try Baco Noir, Cabernet France, Cabernet Sauvignon, Merlot and Shiraz. And finally, skip the apple pie on your next round of dessert and try a sweet wine (an Ontario late harvest Vidal is ideal, but an ice wine will also work) paired with a regal blue-veined cheese.
SOFT: Ramembert, by Ewenity, Ontario – A twist on the French classic – Camembert; made from sheep milk. Excellent by itself or with fruit.
SEMI-SOFT: Paradiso, by Monforte, Ontario – a soft, buttery cheese, straw-white in colour, with a distinctive pinkish rind. Tangy burst of flavour. This cheese has always been one of our favourites, and we always recommend it as a stand-alone cheese.
SEMI-SOFT: Le D'Iberville, by Fromagerie Au Gré des Champs, Quebec – semi-soft cheese from the St-Jean-sur-Richelieu region, ripened over 60 days, unpasteurized cow’s milk. Washed in a bloomy rind with a sharp flowery flavour.
FIRM: Toscano, by Monforte, Ontario – a firm sheep’s milk cheese boasting an extraordinarily well-rounded palette of flavour; ideal for complimenting Mediterranean cooking.
BLUE: Rassembleu, by Les Fromagiers de la Table Ronde, Quebec – From unpasteurized cow’s milk cheese, this soft, milky textured blue cheese aged 120 days, - subtle, but with the punch of a great blue.
FRESH: Feta, by Ewenity, Ontario – In eastern Europe, the finest feta is made from sheep milk. Ewenity’s sheep milk feta revives memories of the Mediterranean with its unmistakable, creamy, tangy taste.
A WORLD TOUR OF CHEESES:
Last, but not least, we’ve compiled a table featuring cheeses from around the world… keep this by your side when planning your next wine and cheese shindig.
http://imageshack.us/a/img546/1576/fges.png
source (http://www.thehealthybutcher.com/livetoeat/volume4/LiveToEat-Volume4-Cheese_The_Healthy_Butchers_Primer.html)