Holiday Wine and Cheese

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2009 Ventana 2008 Hogue Genesis 2006 Château Barreyres 2008 Mastroberardino Gewürztraminer, Monterey, Viognier, Columbia Haut-Médoc cru Aglianico Campania, California Valley, Washington Bourgeois, France Italy Gewürz means "spicy" in German Tasting Notes: Tasting Notes: Tasting Notes: and that is the main characteristic of This wine is a blend of 88% With a ruby red color and hints of With a deep red color, this juicy Gewürztraminer. Traminer means Viognier and 12% Chardonnay purple, this wine has a nose of wine has a lovely sweetness. It Wine Flight "coming from Tramin," which is a and is aged in oak for seven minerals and spice. On the palate, is filled with ripe cherries, dried small city where the grape is from. months. It boasts a flowery this wine tastes of strawberries and herbs and tobacco and its December 7, 2011 Alsatian versions are bone dry, with nose with a hint of citrus. With black cherry with the fresh fruits sweetness spreads out nicely on their spicy character accentuated by pear, apple and citrus flavors, balancing a subtle oakiness. the lingering finish. bracing acidity. German versions this well bodied wine finishes range from dry (kabinett) through with a bit of spice. Food Pairings: Holiday Wine off-dry (spätlese) to sweet (auslese), This wine can be paired with sweeter (beerenauslese) and Food Pairings: aged cheeses such as aged sweetest (eiswein and Try this with Emmentaler, provolone or Parmigiano and Cheese trockenbeerenauslese). Manchego or Ossau-Iraty Reggiano. (Pyrénénes sheep milk cheese). Tasting Notes: @ $15.99 PLCB 32272 Ventana models its Gewürztraminer PLCB 32238 @ $8.99 in the off-dry Alsatian Style. With flavor characteristics of lychee, orange blossoms, cinnamon and nutmeg spices, it exudes a lively bouquet. The wine is medium bodied with a lingering crisp, spicy Food Pairings: finish with some lemon-lime on the Serve with Beaufort, Roquefort, end. Ossau-Iraty or Saint Nectaire. Best served at 62.6F, after Food Pairings: decanting. A classic pairing is with French variety Munster cheese, Alpine PLCB 32246 @ $12.99 Shepard, Ardrahan, Boursin, Chevre, Durrus, or Hirtenkäse. PLCB 32288 @ $9.99 .

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The Cheeses of France
HOMMAGE À FROMAGE: THE CHEESES OF FRANCE Curt Wittenberg e-mail: [email protected] Queso Diego August 18, 2015 Chèvre… Speaking of Chèvre…..let’s have our first sample: HOMEMADE Fresh Chèvre with Homegrown Figs Picture of Chèvre • French chèvre is thought to have been developed in the Loire Valley during the 8th century but arose at least 1000 years earlier in other regions. • Goat cheese seems less rich, despite a similar fat content, and is more tart than cow’s milk cheese due to the abundance of short chain fatty acids. • Ubiquitous in France and includes many AOC protected varieties (more later). There is more to French Cheese than an aged Chèvre! Blue Cheese Blooming-Rind Cheese Washed-Rind Goat’s Milk Cheese Cheese Where will we go from here? 1. The history of French cheese 2. Regionality in French cheese (AOC) 3. French cheese varieties 4. Some examples and recipes 5. Sources for cheese and information The Beginnings of French Cheese • The earliest solid evidence of cheesemaking was found in Poland from 5500 BCE but likely originated around 6000 BCE. • Cheesemaking and dairying was practiced by the Sumerians (2000-1000 BCE) and appears in the writings of the Greek philosopher Etricus (ca. 300 BCE) and Pliny the Elder (ca. 20 CE, well before the development of his namesake IPA). • The Romans are credited with the spread of commercial cheesemaking throughout Europe and Britain. • Cheese varieties multiplied dramatically during the middle ages and became a staple in many areas of Europe including France. What makes French cheese French? Regionality of French Cheese The Evolution of French Cheese • The French government recognized that the distinctive nature of regional cheeses reflects both technique and terroir.
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Bacteriology of Cheese V. Defects of Blue (Roquefort-Type) Cheese H
Volume 25 Number 283 Bacteriology of cheese V. Defects of blue Article 1 (Roquefort-Type) cheese October 1940 Bacteriology of cheese V. Defects of blue (Roquefort-Type) cheese H. W. Bryant Iowa State College B. W. Hammer Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/researchbulletin Part of the Agriculture Commons, and the Dairy Science Commons Recommended Citation Bryant, H. W. and Hammer, B. W. (1940) "Bacteriology of cheese V. Defects of blue (Roquefort-Type) cheese," Research Bulletin (Iowa Agriculture and Home Economics Experiment Station): Vol. 25 : No. 283 , Article 1. Available at: http://lib.dr.iastate.edu/researchbulletin/vol25/iss283/1 This Article is brought to you for free and open access by the Iowa Agricultural and Home Economics Experiment Station Publications at Iowa State University Digital Repository. It has been accepted for inclusion in Research Bulletin (Iowa Agriculture and Home Economics Experiment Station) by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. October, 1940 Research Bulletin 283 Bacteriology of Cheese v. Defects of Blue (Roquefort-Type) Cheese By H. W. BRYANT AND B. W. HAMMER AGRICULTURAL EXPERIMENT STATION IOWA STATE COLLEGE OF AGRICULTURE AND MECHANIC ARTS DAIRY INDUSTRY SECTION • AMES, IOWA • CONTENTS Summary 112 I n trod u c ti 0 n ______ ____________ ______ ____ _______ ______ _____________________________________ _________________ _______ 113 Methods _______________________________
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Technology of Cheesemaking
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The Fuzzy Mold on a Wheel of Fresh Brie Is Called Cats Fur
The Fuzzy Mold On A Wheel Of Fresh Brie Is Called Cats Fur National Moldy Cheese Day is a unique holiday that is observed each year on October 9. A cheesemonger is a person who specializes in cheeses, butter, and other dairy products. They may take umbrage at the ordinary person’s oﬀense of moldy cheese. Like a sommelier pairs the best wines with meals, a cheesemonger provides expert advice on artisan cheeses for recipes, banquets, and sources for restaurants. Cheeses such as Maytag blue, Roquefort, Brie, bleu, camembert, gorgonzola, and Stilton are a few of the moldy reasons cheese lovers celebrate on this day. Moldy cheese gets such colorful phrases. For example, the fuzzy mold on a wheel of fresh brie is called cats fur. These bloomy rind cheeses take some careful maintenance. However, the results are satisfying. Isn’t the best food is a bit of a science experiment, anyway? Gorgonzola cheese is made with three diﬀerent kinds of mold spores. It’s like a milder blue cheese, but gorgonzola is creamier and earthier. Toss it with pasta and mushrooms for an outstanding meal. Also, it compliments any cheese plate. Add apples and tart, dried cranberries. Did you know that there are over 2,000 varieties of cheeses? The #1 cheese recipe in America is “Macaroni and Cheese”. What appears to be the remains of cheese has been found in Egyptian tombs over 4,000 years old! The terms “Big Wheel” and “Big Cheese” originally referred to those who were wealthy enough to purchase a whole wheel of cheese.
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Flavor Description and Classification of Selected Natural Cheeses Delores H
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by K-State Research Exchange Culinary Arts and Sciences V: Global and National Perspectives, 2005, ed. Edwards, J.S.A., Kowrygo, B, & Rejman, K. pp 641-654, Publisher, Worshipful Company of Cooks Research Centre, Bournemouth, Poole, UK Flavor description and classification of selected natural cheeses Delores H. Chambers1, Edgar Chambers IV1 and Dallas Johnson2 1The Sensory Analysis Center, Department of Human Nutrition, Kansas State University, Justin Hall, Manhattan, KS 66506-1407, USA 2Department of Statistics, Kansas State University, Dickens Hall, Manhattan, KS 66506, USA Abstract Intensities of 30 flavor attributes were measured for 42 cheeses. Rated intensities of flavor characteristics generally fell in the low to moderate range for all cheeses. Some of the flavor characteristics (dairy fat, dairy sour, dairy sweet, sharp, astringent, bitter, salty, sour, and sweet) were present in all cheeses, and some (cooked milk, animalic, goaty, fruity, moldy, mushroom, and nutty) were specific to only a few of the cheeses evaluated in this study. The flavor of each of the 42 cheeses is described. Similarities in flavor were observed among many of the individual cheeses. Therefore, a clustering scheme was developed to show the overall flavor relationships among the cheeses. Those relationships are schematically represented by a tree diagram. Proximity on the tree diagram indicates a high degree of flavor similarity among the types of cheese. Introduction In most countries, consumption of cheese has been on the rise over the past decades (Richards, 1989; Magretti, 1996; Havrila, 1997; Hoebermann, 1997; Anonymous, 2002).
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Continental Cheese 2016
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