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Virtual Wine and Cheese Kickoff Party Game Wine Virtual Wine and Cheese Kickoff Party Game Wine descriptions are hilarious, are they not? Did you know that sommeliers in training are required to lick granite, dirt etc to learn about the earthy tones with which they describe wine? Don’t worry, I won’t be asking you to do this. Instead, describe your teaching style using the Wine Descriptions Chart. And if you’re game, describe how your students might describe your teaching style. (If this is difficult to see, you can find a jpeg copy in our resource folder.) This poster can be found: http://shop.winefolly.com/collections/posters Using the cheese thesaurus below, pick three cheese characteristics to describe your teaching philosophy. For instance: Just as coagulating is the first step in making cheese, I believe requiring students to be prepared for class is the first step in effective teaching. This sets students up for success. ** the bolded word and its description are found in the cheese thesaurus. CHEESE THESAURUS AMMONIATED Certain cheeses past their prime and overripe, particularly soft cheeses such as Brie and Camembert, can smell and often taste of ammonia. They are still safe to eat. ARTISAN CHEESE Artisan cheese refers to cheese that is produced in small batches, with particular attention paid to the traditional cheesemaker’s art. As little mechanization as possible is used in the production of the cheese. Artisan cheeses may be made from any type of milk; flavorings and inclusions (nuts, fruits, herbs, flowers, etc.) may be added. ASH-COVERED After they are molded into shape, some goat cheeses are dusted with a fine powder of charcoal ash, traditionally from oak but more recently, vegetable ash. BANDAGE-WRAPPED or BANDAGED A cheese that has been wrapped in cloth, generally instead of wax. After the curds are removed from the press, the pressed cheese is wrapped with a sterile cloth “bandage”; the cloth becomes an inedible part of the rind. BARNYARDY A term often used to describe a cheese’s aroma and sometimes its taste: Aged goat cheeses are often barnyardy. It is considered a positive characteristic of the cheese. BLOOMY RIND or WHITE RIND CHEESES This class or category of cheese comprises the white cheeses with soft creamy interiors. The rind is composed the Penicillium candidum mold, which grows naturally as the cheese ages. The mold grows on the outside of the cheese, breaking down the protein and fat inside, making it soft, runny, and more complex. Bloomy rind cheeses are generally aged for two weeks, which produces a mild flavor and subtle aroma. BLUE CHEESE, BLUE MOLD or BLUE VEINED CHEESES Penicillium roqueforti, Penicillium gorgonzola or Penicillium glaucum spores are added to the cheese, which provide the blue-green colors and piquant flavor. The mold will not thrive until oxygen comes into contact with it, so the cheeses are pierced with pins, which allows the mold to flourish and causes the cheeses to develop a very high acid content and crumb-like texture. BRINE CURED Many types of cheese are washed with, or submerged into, a brine bath as part of the cheese making process. The brining solution provides cheese with a slightly salty flavor and helps to limit the growth of unwanted bacteria. CASEIN The element of milk which solidifies when coagulation takes place. Caseins are insoluble milk proteins which form suspended masses in milk, and thus create emulsions. CAVE A room, sometimes underground, where cheeses are left to ripen. Some cheeses, like Roquefort, are ripened in caves from which they pick up bacteria that give them their distinctive flavors. CELLAR A room, sometimes underground, where cheeses are left to ripen. Some cheeses, like Roquefort, are ripened in caves from which they pick up bacteria that give them their distinctive flavors. CHEDDARING A cheese production technique where the curd is cut into blocks, which are turned and stacked at the bottom of the cheese vat at intervals of ten to fifteen minutes for about one-and-a-half hours. This is an additional step in the production of Cheddar-style cheeses, and one of the most complex techniques in cheesemaking. CLOSE Used to describe a cheese’s texture: A close-textured cheese is one which is smooth, unblemished and devoid of holes or cracks. CREAMLINE The area between the rind and the paste of a bloomy rind, washed rind or semisoft cheese. The bacterial activity of the rind breaks down the solid paste into a liquid. COAGULATION The transformation of milk into curd, which is the first step in cheese production. CRÈME FRAÎCHE Crème fraîche is cultured cream, a thickened cream with a slightly tangy, nutty flavor and velvety, creamy texture. CRUMBLY A term referring to a cheese that has portions that breaks off when the cheese is cut. Blue-veined cheeses are particularly crumbly. CURD Cheese is made of curds. Curd comes from the Latin word coagulare, meaning to thicken or to clot. Curds are obtained by curdling (coagulating) milk with rennet (an enzyme) or an acid such as lemon juice or vinegar; then draining off the whey. Whey is the liquid portion of milk, after the solids (protein and fat) have been extracted. The solids become curds when an acid (vinegar, lemon juice) or enzymes are added. CURD MOLDING The stage of cheesemaking in which the cheese curd is ladled into molds that determine the final shape of the cheese: round, rectangular, cylindrical etc. This process is also known as “hooping the curd.” EARTHY A descriptive term often used to describe the nature of monastery cheeses. FARMSTEAD CHEESES or FARM CHEESE A cheese that is made on the farm by the farmer, using only the milk from the farmer’s own herd or flock, on the farm where the animals are raised. Milk used in the production of farmstead cheeses may not be obtained from any outside source. FIRM CHEESES or HARD CHEESES Firm or hard cheeses are a broad group that can be very mild to very sharp. FRESH CHEESES or SOFT, UNRIPENED CHEESES A high-moisture-content, unaged cheese, intended to be eaten within days of its production. HARD CHEESE or HARD PASTE CHEESE Also known as firm cheese. These have a dry, granular paste and are the hardest of all cheeses, solid and heavy. Hard cheeses typically are aged more than two years, during which the water and moisture evaporate to make the paste hard (to be classified as a hard cheese, the water content must be less than 40%). HOLES or EYES The openings in the body of Swiss-type cheeses such as Emmentaler and Gruyère. The holes are spherical, equally-spaced and about the size of cherry pits. They are caused by bacterial activity which generates prioponic acid, causing gas to expand within the curd and create the pockets, or holes. LACTIC FERMENTING AGENT Bacteria which encourage the coagulation of milk by fermenting the lactose in the milk into lactic acid. MOLD-RIPENED CHEESES These are soft cheeses, not pressed, that are salted and covered with the mold spores Pennicillium candidum (white) and Pennicillium glaucum (grey). The spores use the proteins and fats in the cheese to ripen it from the outside, creating a white rind. MUSHROOMY A description of the flavor and aroma of certain soft and semi-soft cheeses, particularly members of the Brie and Camembert family. NATURAL RIND CHEESES These cheeses have rinds that self-form during the aging process. Generally, no molds or microflora are added, nor is washing used to create the exterior rinds. NUTTY Often referring to hazelnut, a flavor that occurs naturally in some cheeses. OPEN A texture description referring to a cheese which contains openings and holes in its body. It is the opposite of close. PARMIGIANO REGGIANO Parmigiano-Reggiano is a hard-textured cheese that is cooked but not pressed. It has been described by connoisseurs as the King of Cheeses. Parmigiano-Reggiano is a D.O.P. protected trade name. Parmigiano- style cheeses that are made outside of the Emilia-Romagna and Lombardy regions of Italy, and outside the jurisdiction of the Consorzio, anywhere in the world, are called Parmesan. PASTE or PÂTÉ The interior body (non-rind portion) of the cheese. It is described by its texture, density, and color. When milk is too low in beta carotene, producing pale cheese, the vegetable dye annatto can be added to the curds to give the paste more color. PIQUANT A descriptive term for a sharp-tasting cheese. PROCESSED CHEESES These are cheese by-products made from a combination of natural cheese and added ingredients, such as stabilizers, emulsifiers and flavor enhancers. The objective is not to create artisan cheese, but a consistent and shelf-stable product for mass market consumption. SHARP Sharp is a descriptive flavor term, referring to the fully developed flavor of aged cheeses, such as traditional Cheddar and Parmigiano-Reggiano. The flavor is actually sharp and biting, but not excessively so. The more the cheese is aged, the sharper the flavor becomes. SOFT-RIPENED CHEESE or SEMI-SOFT CHEESE Cheeses in this category span a wide variety, all made with whole milk, and melt well when cooked. They include Blue Cheeses, Brick, Fontina, Havarti, Monterey Jack and Muenster. Bloomy-rind examples include Brie, Camembert.. Soft-ripened cheeses are uncooked, unpressed cheese, which, as a result, are creamy or even runny when fully ripe. They ripen from the outside in, and have been allowed to mature to various degrees. Some soft-ripened cheeses ripen (or age) inside of a fluffy white rind and become softer and creamier as they age. The rind is edible and is produced by spraying the surface of the cheese with Penicillium candidum.
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