Today is June 4 Cheese Lover’s Day. There is no solid evidence on how cheese making was discovered. The earliest record of cheese making dates back to 5,500 BCE in what is now Poland. Today there are over 1,400 varieties of cheese.
The average American consumes nearly about 31 pounds of cheese each year that may seem like a lot but for the average French person it’s 50 pounds.
Bacteria, enzymes or fungi may be added at various stages. These along with the type of milk, temperature, time and moisture are all controlled to produce the desired taste, color and texture. Herbs and spices may also be added.
There are more than 900 known cheeses in the world, and they can all be classified by texture. Here are the primary classifications and some examples: fresh cheese (ricotta); soft cheese (feta); semi-soft cheese (Fontina); semi-hard cheese (Gouda); hard cheese (Cheddar); double or triple crème cheese (Brillat-Savarin); blue cheese (Gorgonzola); washed rind cheese (Limburger); and bloomy rind cheese (Brie).
Cheese Making Process
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