Fungi in Cheese Ripening : Camembert and Roquefort
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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. -
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 _______________________________ -
Brie/Camembert
“Cheesemaking Made Easy” Brie/Camembert Kate Johnson, The Art of Cheese, LLC www.theartofcheese.com www.facebook.com/artofcheese Equipment Needed: Stainless Steel Pot (1 or 2 Gallon) w/ lid Slotted Spoon Cheese thermometer Large Knife Cheese Form (mold) or Basket Cheese Mat or Tray with holes Dorm refrigerator (for aging your cheese) Ingredients: Fresh or store-bought whole milk, pasteurized (goat’s or cow’s milk) Mesophilic Starter Culture Penicillium candidum mold spores Rennet Cheese salt (or non-iodized sea salt) Ash (optional) To Pasteurize Milk Option 1: Heat milk to 145 degrees stirring constantly. Hold at that temp for 30 minutes. Cool quickly in an ice water bath. Option 2: Heat milk to 161-165 degrees stirring constantly. Hold at that temp for 30 seconds. Cool quickly in an ice water bath. Raw Milk CSA's: www.rawmilkcolorado.org Copyright © 2018 The Art of Cheese www.theartofcheese.com [email protected] Cheesemaking Supply Resources 1. New England Cheesemaking Supply Company, www.cheesemaking.com 2. Artisan Geek, http://artisangeek.com 3. Grape and Granary, www.grapeandgranary.com 4. Hoegger Supply Company, www.thegoatstore.com 5. www.cheesesupply.com Books on Cheesemaking 1. Home Cheese Making by Ricki Carroll 2. 200 Easy Homemade Cheese Recipes by Debra Amrein-Boyes 3. Kitchen Creamery by Louella Hill Lactic Recipes vs Fully Renneted Recipes Lactic Recipes (often rennet-assisted): • Made with little or no rennet and rely primarily on the action of the bacteria converting the milk lactose to lactic acid • Examples: Fresh Mold-Ripened Goat Cheese, Selles sur Cher (Southern French style cheese traditionally made from goat’s milk), Brie de Melun (Northern French lactic acid vs animal rennet cheese considered to be the ancestor of all Bries traditionally made with raw cow’s milk). -
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. -
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). -
Tales of Mold-Ripened Cheese SISTER NOËLLA MARCELLINO, O.S.B.,1 and DAVID R
The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese SISTER NOËLLA MARCELLINO, O.S.B.,1 and DAVID R. BENSON2 1Abbey of Regina Laudis, Bethlehem, CT 06751; 2Department of Molecular and Cell Biology, University of Connecticut, Storrs, CT 06269-3125 ABSTRACT The history of cheese manufacture is a “natural cheese both scientifically and culturally stems from its history” in which animals, microorganisms, and the environment ability to assume amazingly diverse flavors as a result of interact to yield human food. Part of the fascination with cheese, seemingly small details in preparation. These details both scientifically and culturally, stems from its ability to assume have been discovered empirically and independently by a amazingly diverse flavors as a result of seemingly small details in preparation. In this review, we trace the roots of cheesemaking variety of human populations and, in many cases, have and its development by a variety of human cultures over been propagated over hundreds of years. centuries. Traditional cheesemakers observed empirically that Cheeses have been made probably as long as mam- certain environments and processes produced the best cheeses, mals have stood still long enough to be milked. In unwittingly selecting for microorganisms with the best principle, cheese can be made from any type of mam- biochemical properties for developing desirable aromas and malian milk. In practice, of course, traditional herding textures. The focus of this review is on the role of fungi in cheese animals are far more effectively milked than, say, moose, ripening, with a particular emphasis on the yeast-like fungus Geotrichum candidum. -
Camembert and Brie
Dairy Foods Consulting Westminster Artisan Cheesemaking Peter Dixon, MS Artisan Cheesemaker Camembert and Brie Although similarities occur in the way these cheeses are made and ripened, Camembert originated in Normandy and Brie in the Ile-de-France, a region surrounding Paris. Another difference between Brie and Camembert is the size. Brie is made in one-kilo 9” diameter (2.2-2.5 lb.) and Grand 14.5” diameter (5-6 lb.) wheels; Camembert is made in a 4” diameter (250 gram or 8.5 oz.) disc. The thickness of both is approx. 1.25“. In the traditional methods of making of these cheeses, raw milk is used and the cheeses are aged a minimum of 21 days before sale. The well known raw milk Brie cheeses are Brie de Melun and Brie de Meaux. The Camembert de Normandie should have “au lait cru” and “moule a la louche” displayed on the label to be authentically made from raw milk. When the curd is ladled by hand, it drains for a longer time, up to 48 hours, before the cheeses can be removed from the forms. Hand salting with a coarse flake salt is required. These three cheeses are designated as A.O.C. so the names are protected and the entire processes of making the cheeses follows strict guidelines. This recipe was developed by the French cheesemakers that I worked with from 1986-1987. They made the A.O.C. Brie de Meaux and Brie de Melun but adapted this recipe to provide a more modern approach for making these traditional cheeses from pasteurized milk. -
Continental Cheese 2016
The Cheese Man French Baby Brie 1kg Cows, Veg FR002 A soft, creamy cheese that is ready to eat from young until end of life. Ideal for both culinary and cheeseboard use Brie 60% 3kg Cows, veg FR004 Brie de Meaux 3kg Cows, FR005 A full flavoured AOC brie that ripens from a firm core to smooth, runny, Unpast creamy consistency with a deeper flavour and aroma over its life Brie de Meaux ¼ 700g Cows FR097 Brie de Pays 2.5kg Cows, FR006 Inside its velvety ivory rind, it ripens to a thick soft silky core that is rich Unpast and full bodied with mushroomy, savoury and sweet notes Brie wedges 200g Cows, Veg FR009 Classic brie that ripens from a firm core to smooth, runny, creamy consistency with a deeper flavour and aroma over its life. Brique Brie 900g Cows, Veg FR010 Creamy brick-shaped brie ideal for slicing throughout its life. A favourite for sandwich makers Camembert small boxed 145g Cows FR016 Bold and rich, yet creamy. Not Vegetarian! Camembert small boxed 125g Cows, Veg FR014 Miniature version of a classic Camembert that ripens over its life from a firm core to smooth, runny consistency with a deeper flavour and aroma. Presented in a wooden box for baking Camembert portions 250g Cows, Veg FR012 Camembert Boxed 250g Cows, Veg FR015 Wonderfully smooth and creamy, this award-winning cheese has fantastic flavour and very moreish Presented in a wooden box for baking Camembert Calvados 250g Cows, FR017 A traditional farmhouse-made cheese which is produced in several steps; it Unpast is first aged as a standard Camembert, the rind is then carefully removed and the cheese is dipped in a Calvados and Cider mixture, and finally it is covered in a fine biscuit crumb. -
Cheese. Cheese-O-Matic 12 Cheese Knives Pro 31 Cheddar Cutter 48 in the Shop
PROFESSIONAL EN Cheese Works + Display Tools PRO FOREWORD CONTENT Cheesewares Professional and reliable The possibilities with cheese are endless. However, passions do For four generations, Boska has been developing Cheesewares not fit in a box; customers’ questions are constantly changing. that meet the highest professional standards. They are user With our professional Cheesewares, we help you answer those friendly, HACCP certified and durable. How does that look in Cheese Works questions. Whether it’s the splitting, cutting, planing or grating practice? On Youtube (boskaholland1896) we cut into such of Gouda cheese, Mozzarella, Brie or even Cheddar: with Boska, topics as safety, hygiene and efficiency in short product films. Starter Kit 4 Mozzarella Cutter 26 Cheese Testers 40 it’s a piece of cake. Starter Kit Expension Boska Filmpacker Hotelblock Cutter Cheese is and will remain one inspiring journey of discovery. It 6 28 42 Cheese is a passion that we would love to share with you. is an “experience” that we would like to share with you. Do you Cutting Wires 8 Cheese Packaging Foil 29 Cheese Blocker Pro 44 Cheese is experiencing, discovering and sharing. It is an have any questions? Email us at [email protected] or follow us Unika 11 Dutch Cheese Knives 30 Emmental Cutter 46 adventure that starts with an inspirational fresh presentation on Twitter for the latest product news via @explorecheese. Cheese-O-Matic 12 Cheese Knives Pro 31 Cheddar Cutter 48 in the shop. It is one that makes your mouth water. For us, Divide-O-Matic 14 Dutch Cheese Knives Wood 32 Scandinavia 50 professional Cheesewares is a lifestyle. -
La Route Des Fromages
Producteurs, marchés, appellations... Toutes les bonnes adresses La route des fromages www.petitfute.com ÉDITION Auteurs : Corine LACRAMPE, Jean-Paul LABOURDETTE, Dominique AUZIAS et alter Edito Directeur éditorial : Stéphan SZEREMETA Rédaction : Marie-Cécile HAINGUE, François TOURNIE, Clémentine GIRARD, Morgan CHARVEYS et Jeff BUCHE 300, 400, 1 000 ? Les fromages de France sont innom- PUBLICITÉ / COMMUNICATION brables ou presque ! Des plus célèbres comme le Comté, Directeur Commercial : Olivier AZPIROZ le Roquefort ou le Camembert, aux plus confidentiels assisté de Michel GRANSEIGNE et Victor CORREIA comme le Bleu de Termignon, en passant par de petites Relation Gestion Clientèle : Nathalie GONCALVES et Vimla BHADYE tommes au lait de chèvre élaborées dans un seul village, Régie Nationale : Aurélien MILTENBERGER, voire une seule ferme, la liste est effectivement difficile Caroline GENTELET, Perrine DE CARNE MARCEIN, Stéphanie BERTRAND, Caroline AUBRY, Sabrina à établir de façon exhaustive. Et si les règles des AOC SERIN, Orianne BRIZE, Sacha GOURAND, Virginie – 46 fromages AOC en France – sont strictes, les fromages SMADJA, Sophie PELISSIER, Agnès BUGUET, développent des saveurs particulières d’une vallée à assistés de Sandra RUFFIEUX Régie publicitaire Internationale : Karine l’autre, d’un producteur à l’autre, d’une saison à l’autre VIROT assistée de Camille ESMIEU, Guillaume et c’est bien ce qui fait toute la spécificité des fromages LABOUREUR, Romain COLLYER et Elise CADIOU artisanaux et fermiers de France, typés, voire très typés -
Les Fromages À Pâte Persillée 04100 MANOSQUE Tél 04 92 72 56 81 Fax 04 92 72 73 13 Avec Le Soutien Financier [email protected] Bovin Lait Caprin Lait Ovin Lait
pate persillee.qxp_Mise en page 1 09/10/2018 11:51 Page1 Coiffage du grain : Moulage : Le coiffage consiste à soumettre le grain à des perturbations physiques jusqu’à ce qu’une fine pellicule imperméable Le moulage est progressif et surtout sans pression. De cette manière, les grains de caillé coiffés s’empileront les Actions de diffusion régionale des filières d'élevage se forme à sa surface, limitant son égouttage et le rendant plus résistant à l’écrasement. uns sur les autres, sans se tasser, laissant bon nombre d’ouvertures. MAISON RÉGIONALE DE L'ÉLEVAGE PROVENCE-ALPES-CÔTE D'AZUR Retournements : Les retournements (en moule) doivent être faits très régulièrement : au moins deux dans la première heure qui suit le moulage et les autres plus espacés. Ils permettent un bon égouttage du fromage et si les fromages ne sont pas suffisamment retournés la face sur store va s’écraser et fermer toutes les ouvertures de la pâte. Pour vérifier si un grain est suffisamment coiffé, il existe un test simple : faire sauter le grain dans sa main. S’il Soins des fromages en cave : rebondit encore au troisième lancer, le grain est coiffé. - Piquage : il intervient à plusieurs reprises au cours de l’affinage. L’objectif est de percer les fromages de part en part, afin de crever les poches de CO2 accumulé Le coiffage du grain se fait de plusieurs façons : dans les cavités de la pâte (néfaste au développement du bleu), et le remplacer par - Brasser le caillé de manière intensive (d’abord doucement et lentement pour l’égoutter, puis vivement pour le de l’oxygène, indispensable au développement du Penicillium roqueforti. -
Potential Production of Cyclopiazonic Acid by Penicillium Camemberti Strains Isolated from Camembert Type Cheese
Journal of Microbiology, Biotechnology and Císarová et al. 2012 : 2 (2) 434-445 FoodSciences REGULAR ARTICLE POTENTIAL PRODUCTION OF CYCLOPIAZONIC ACID BY PENICILLIUM CAMEMBERTI STRAINS ISOLATED FROM CAMEMBERT TYPE CHEESE Miroslava Císarová, Dana Tančinová*, Zuzana Barboráková, Zuzana Mašková, Soňa Felšöciová, Vladimíra Kučerková Address: Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra *Corresponding author: [email protected] ABSTRACT The aim of this study was to isolate the strains of fungi from Camembert type cheese, identify them and to test isolated strains of Penicillium camemberti for their ability to produce cyclopiazonic acid. The description of micro- and macromorphological features was used for identification of Penicillium camemberti strains. Strains were subsequently in vitro tested on their potential ability to produce mycotoxin cyclopiazonic acid (CPA). All of the 14 strains of Penicillium camemberti, which were obtained from 20 samples of Camembert type cheese, were cultivated 7, 14, 21, 27 and 30 days on CYA medium at 10±1°C, 15±1°C and 25±1°C in the dark. For determination of CPA production ability by P. camemberti isolates in vitro was TLC used. After 7 days of cultivation cyclopiazonic acid was produced only by 5 from 14 strains cultivated at all cultivation temperatures. After 14 and 21 days of cultivation was CPA produced by 6 strains at all of cultivation temperatures. After 27 and 30 days of cultivation was CPA identified in 7 strains cultivated at all temperatures of cultivation. The other strains also produced mycotoxin, however, not at each temperature.