Cheese
is a solid food made from animal milk. Animals are used as a source of water is usually cow's milk. Camel's milk, goat, sheep, horses, or oxen are used in some types of local cheese. Food is known around the world, but allegedly first became known in the area around the Mediterranean.
Cheese useful because usually durable, and has a fat content, protein, calcium, and phosphorus is high. Cheese is a form of preservation of milk.
History
Cheese was produced since prehistoric times. There is no certain evidence which the cheese-making was first performed, in Europe, Central Asia, and Middle East, but the practice of cheese making spread to Europe before the days of Ancient Rome, Pliny and obedient, cheese-making has become a coordinated effort at the time of the Roman Empire.
Initial estimates of the cheese-making is between 8000 BCE (when sheep began breeding) until 3000 BC. The first cheese maker is expected to man in the Middle East or nomadic tribes in Central Asia. The first archaeological evidence of the making of cheese found in murals in ancient Egyptian tomb, which was made in 2000 BC.
Greece and Ancient Rome
Ancient Greek mythology as the inventor of Aristaeus mention cheese. Writing Odyssey Homer (800 BC) said that the Cyclops making cheese by using and storing sheep and goat milk.
In ancient Roman times, cheese has become a daily bread, and cheese-making has become a regular business has been, not much different from today. De Re Rustica Columella writing (65 M) tells it with Rennet cheese, remove the water content, salinity, and the aging process. Natural History by Pliny (77 AD) has a chapter (XI, 97) which describes the various types of cheese consumed by the Romans in the early Roman Empire.
Medieval Europe
The Roman Empire spread the cheese-making techniques means uniform in Europe, and introduced to the cheese-making areas that do not know. With the fall of the Roman Empire, variations of cheese making in Europe more and more. In certain areas of cheese-making techniques to develop different. France and Italy each currently has about 400 kinds of cheese. However, advances the art of making cheese begins to decline some centuries after the fall of Rome. Many cheeses are known at present was first documented in the middle ages or later, such as cheddar cheese in 1500 AD, in 1597 Parmesan, Gouda cheese in 1697, and Camembert in 1791. [2]
Kinds of cheese
Cheese first distinguished from the way for it. There are two major groups of cheese: fresh cheese and cheese solid. Fresh cheeses are not experiencing the process of cooking and pressing. It is white and eaten like butter: topical, or if it is packaged in compressed air. Included in this type is mozzarella.
Solid cheese, by contrast, is made by compaction, heating, pressing, and, the most decisive, maturation. Cheese is not a long period of maturation can be described as a young cheese. Gradually, he became an old cheese. Cheese is usually a dry solid, to be sliced or melted.
Although it is difficult to mention all of the following kinds of cheese are some popular cheeses. In France for instance, in some areas of each village had its own distinctive cheese-alone, making it difficult to mention in full.
Dutch Cheese
Country of origin of cheese is the famous Dutch Gouda and Edam. Both are named from the name of the place. Both types of cheese is cheese "young" (age brief cooking, four months). It was neutral. Form of packaging is a typical Gouda like flat-coated spheres "skin" the color red or yellow.
Swiss Cheese
The typical Swiss cheese is known for having lots of air voids in it. These cavities are formed during the process of maturation, due to the accumulation of carbon dioxide in the maturation stage. Two popular types are Emmental and Appenzell. Emmental cheese cooked after storage of at least four months, has a sweet taste. This cheese can be shredded and then heated in the oven as a cover schotel. Appenzell sold in various ages of maturity, but must be more than six weeks. This cheese is more aromatic and taste stronger and more salty. Another type of Gruyère, with a stronger taste than Appenzell, which is perfect for fondue and bread and wine to accompany.
Cheese Spain
Manchego cheese has a black skin. Sheep cheese from La Mancha is two months old when called curado, hereinafter referred to as viejo (cheese in Spanish). This cheese has a taste of spices and tasty, and usually eaten with olive oil, palm fruit, or jam.
Cheese Italy
Italian cheese Pecorino is known is, the more spicy than Manchego. Parmesan and Pecorino cheese commonly used to accompany the pasta. Fresh mozzarella cheese that is usually eaten for breakfast.
French Cheese
Tête de Moine (monk's head ", because of its shape) is a soft cheese with a slightly spicy taste strong. This cheese can be eaten with bread or with pickle. France is also famous for its goat cheese, widely known as Chèvre. When young, this cheese neutral, weakly flavored, but the more mature aroma and taste stronger. This versatile cheese: to accompany the bread, jam, vinegar, pickled, or processed further.
German Cheese
Mountainous area south of Germany has Schönegg cheese, which comes from the Allgäu. The cheese is matured after a year has a little touch of salty and sweet. The skin can be eaten. Like Swiss cheese, this cheese has cavities.
Making cheese
Although there are hundreds of types of cheese produced all over the world, but the cheese is basically made in a similar way. Cheese has a style and taste different, depending on the type of milk used, the type of bacteria or fungus used in fermentation, while the process of fermentation and storage ( "maturation"). Other factors such as type of food consumed by mammals produce milk and milk heating process.
In making cheese, the first stage after the milk obtained, and pasteurized milk. This is a common process. There are also several producers who make cheese from milk "raw", with 40 ° C warming over and over again, but many producers who doubts this process for reasons of hygiene. Pregnant women are not allowed to eat cheese from milk "raw".
Cheese from the milk formed by removing the water content using a combination of Rennet and pickling. Bacteria are also used in pickling milk to add texture and taste of cheese. Making certain cheeses also use mushrooms.
is a solid food made from animal milk. Animals are used as a source of water is usually cow's milk. Camel's milk, goat, sheep, horses, or oxen are used in some types of local cheese. Food is known around the world, but allegedly first became known in the area around the Mediterranean.
Cheese useful because usually durable, and has a fat content, protein, calcium, and phosphorus is high. Cheese is a form of preservation of milk.
History
Cheese was produced since prehistoric times. There is no certain evidence which the cheese-making was first performed, in Europe, Central Asia, and Middle East, but the practice of cheese making spread to Europe before the days of Ancient Rome, Pliny and obedient, cheese-making has become a coordinated effort at the time of the Roman Empire.
Initial estimates of the cheese-making is between 8000 BCE (when sheep began breeding) until 3000 BC. The first cheese maker is expected to man in the Middle East or nomadic tribes in Central Asia. The first archaeological evidence of the making of cheese found in murals in ancient Egyptian tomb, which was made in 2000 BC.
Greece and Ancient Rome
Ancient Greek mythology as the inventor of Aristaeus mention cheese. Writing Odyssey Homer (800 BC) said that the Cyclops making cheese by using and storing sheep and goat milk.
In ancient Roman times, cheese has become a daily bread, and cheese-making has become a regular business has been, not much different from today. De Re Rustica Columella writing (65 M) tells it with Rennet cheese, remove the water content, salinity, and the aging process. Natural History by Pliny (77 AD) has a chapter (XI, 97) which describes the various types of cheese consumed by the Romans in the early Roman Empire.
Medieval Europe
The Roman Empire spread the cheese-making techniques means uniform in Europe, and introduced to the cheese-making areas that do not know. With the fall of the Roman Empire, variations of cheese making in Europe more and more. In certain areas of cheese-making techniques to develop different. France and Italy each currently has about 400 kinds of cheese. However, advances the art of making cheese begins to decline some centuries after the fall of Rome. Many cheeses are known at present was first documented in the middle ages or later, such as cheddar cheese in 1500 AD, in 1597 Parmesan, Gouda cheese in 1697, and Camembert in 1791. [2]
Kinds of cheese
Cheese first distinguished from the way for it. There are two major groups of cheese: fresh cheese and cheese solid. Fresh cheeses are not experiencing the process of cooking and pressing. It is white and eaten like butter: topical, or if it is packaged in compressed air. Included in this type is mozzarella.
Solid cheese, by contrast, is made by compaction, heating, pressing, and, the most decisive, maturation. Cheese is not a long period of maturation can be described as a young cheese. Gradually, he became an old cheese. Cheese is usually a dry solid, to be sliced or melted.
Although it is difficult to mention all of the following kinds of cheese are some popular cheeses. In France for instance, in some areas of each village had its own distinctive cheese-alone, making it difficult to mention in full.
Dutch Cheese
Country of origin of cheese is the famous Dutch Gouda and Edam. Both are named from the name of the place. Both types of cheese is cheese "young" (age brief cooking, four months). It was neutral. Form of packaging is a typical Gouda like flat-coated spheres "skin" the color red or yellow.
Swiss Cheese
The typical Swiss cheese is known for having lots of air voids in it. These cavities are formed during the process of maturation, due to the accumulation of carbon dioxide in the maturation stage. Two popular types are Emmental and Appenzell. Emmental cheese cooked after storage of at least four months, has a sweet taste. This cheese can be shredded and then heated in the oven as a cover schotel. Appenzell sold in various ages of maturity, but must be more than six weeks. This cheese is more aromatic and taste stronger and more salty. Another type of Gruyère, with a stronger taste than Appenzell, which is perfect for fondue and bread and wine to accompany.
Cheese Spain
Manchego cheese has a black skin. Sheep cheese from La Mancha is two months old when called curado, hereinafter referred to as viejo (cheese in Spanish). This cheese has a taste of spices and tasty, and usually eaten with olive oil, palm fruit, or jam.
Cheese Italy
Italian cheese Pecorino is known is, the more spicy than Manchego. Parmesan and Pecorino cheese commonly used to accompany the pasta. Fresh mozzarella cheese that is usually eaten for breakfast.
French Cheese
Tête de Moine (monk's head ", because of its shape) is a soft cheese with a slightly spicy taste strong. This cheese can be eaten with bread or with pickle. France is also famous for its goat cheese, widely known as Chèvre. When young, this cheese neutral, weakly flavored, but the more mature aroma and taste stronger. This versatile cheese: to accompany the bread, jam, vinegar, pickled, or processed further.
German Cheese
Mountainous area south of Germany has Schönegg cheese, which comes from the Allgäu. The cheese is matured after a year has a little touch of salty and sweet. The skin can be eaten. Like Swiss cheese, this cheese has cavities.
Making cheese
Although there are hundreds of types of cheese produced all over the world, but the cheese is basically made in a similar way. Cheese has a style and taste different, depending on the type of milk used, the type of bacteria or fungus used in fermentation, while the process of fermentation and storage ( "maturation"). Other factors such as type of food consumed by mammals produce milk and milk heating process.
In making cheese, the first stage after the milk obtained, and pasteurized milk. This is a common process. There are also several producers who make cheese from milk "raw", with 40 ° C warming over and over again, but many producers who doubts this process for reasons of hygiene. Pregnant women are not allowed to eat cheese from milk "raw".
Cheese from the milk formed by removing the water content using a combination of Rennet and pickling. Bacteria are also used in pickling milk to add texture and taste of cheese. Making certain cheeses also use mushrooms.
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