Lesson 7 for Mr. Don's class is on American baked cheese cake and he had shown a video on famous cow's milk cheese from Italy and French goat's milk cheese.
Stracchino-Italian cow's milk cheese usually from Lombardy. Normally square shaped. Eaten young with soft creamy texture and mild delicate flavour. Served as dessert cheese and as filling for focaccia.The name was derives from the Italian word "stracca," meaning "tired". It is said that the milk from tired cows is richer in fats and more acidic. These qualities were discovered, according to legend, in the milk of cows who were moved seasonally, up and down the Alps to different pastures. The milk of such cows gives the cheese its characteristic flavors.
Gorgonzola-Veined Italian blue cheese, made from unskimmed cow's milk. Can be buttery or firm, crumbly and salty, with a 'bite' from its blue veining. Play significant roles in Italian cooking. Named after Gorgonzola, a small town near Milan, Italy, where it was first made. Lactobacillus bulgaricus and Streptococcus thermophilus along with spores of the mold Penicillium glaucum and Penicillium roqueforti. Metal rods inserted into the cheese during the 3 to 4 months aging time to creates air channels for the mold spores to germinate and form veining. Gorgonzola is typically aged for three to four months. Younger cheese are more creamy; olders are firm. Served in many ways from risotto to pizzas. INTERESTING!
Taleggio-Reddish soft cheese made of cow's milk. Strong aroma but mild flavour with fruity tang.
Chèvre ('goat' in French) or goat's milk cheese-Unique flavour which is different from cow's milk cheese.
Stracchino-Italian cow's milk cheese usually from Lombardy. Normally square shaped. Eaten young with soft creamy texture and mild delicate flavour. Served as dessert cheese and as filling for focaccia.The name was derives from the Italian word "stracca," meaning "tired". It is said that the milk from tired cows is richer in fats and more acidic. These qualities were discovered, according to legend, in the milk of cows who were moved seasonally, up and down the Alps to different pastures. The milk of such cows gives the cheese its characteristic flavors. Gorgonzola-Veined Italian blue cheese, made from unskimmed cow's milk. Can be buttery or firm, crumbly and salty, with a 'bite' from its blue veining. Play significant roles in Italian cooking. Named after Gorgonzola, a small town near Milan, Italy, where it was first made. Lactobacillus bulgaricus and Streptococcus thermophilus along with spores of the mold Penicillium glaucum and Penicillium roqueforti. Metal rods inserted into the cheese during the 3 to 4 months aging time to creates air channels for the mold spores to germinate and form veining. Gorgonzola is typically aged for three to four months. Younger cheese are more creamy; olders are firm. Served in many ways from risotto to pizzas. INTERESTING!Taleggio-Reddish soft cheese made of cow's milk. Strong aroma but mild flavour with fruity tang.Chèvre ('goat' in French) or goat's milk cheese-Unique flavour which is different from cow's milk cheese.An interesting lesson indeed...
No comments:
Post a Comment