Method for the Preparation of Cheese
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
2020 World Championship Cheese Contest
2020 World Championship Cheese Contest Winners, Scores, Highlights March 3-5, 2020 | Madison, Wisconsin ® presented by the Cheese Reporter and the Wisconsin Cheese Makers Association World Cheese Contest ® Champions 2020 1998 1976 MICHAEL SPYCHER & PER OLESEN RYKELE SYTSEMA GOURMINO AG Denmark Netherlands Switzerland 1996 1974 2018 HANS DEKKERS GLEN WARD MICHEL TOUYAROU & Netherlands Wisconsin, USA SAVENCIA CHEESE USA France 1994 1972 JENS JENSEN DOMENICO ROCCA 2016 Denmark Italy TEAM EMMI ROTH USA Fitchburg, Wisconsin USA 1992 1970 OLE BRANDER LARRY HARMS 2014 Denmark Iowa, USA GERARD SINNESBERGER Gams, Switzerland 1990 1968 JOSEF SCHROLL HARVEY SCHNEIDER 2012 Austria Wisconsin, USA TEAM STEENDEREN Wolvega, Netherlands 1988 1966 DALE OLSON LOUIS BIDDLE 2010 Wisconsin, USA Wisconsin, USA CEDRIC VUILLE Switzerland 1986 1964 REJEAN GALIPEAU IRVING CUTT 2008 Ontario, Canada Ontario, Canada MICHAEL SPYCHER Switzerland 1984 1962 ROLAND TESS VINCENT THOMPSON 2006 Wisconsin, USA Wisconsin, USA CHRISTIAN WUTHRICH Switzerland 1982 1960 JULIE HOOK CARL HUBER 2004 Wisconsin, USA Wisconsin, USA MEINT SCHEENSTRA Netherlands 1980 1958 LEIF OLESEN RONALD E. JOHNSON 2002 Denmark Wisconsin, USA CRAIG SCENEY Australia 1978 1957 FRANZ HABERLANDER JOHN C. REDISKE 2000 Austria Wisconsin, USA KEVIN WALSH Tasmania, Australia Discovering the Winning World’s Best Dairy Results Wisconsin Cheese Makers Association was honored to host an international team of judges and an impressive array of samples of 2020 cheese, butter, yogurt and dairy ingredients from around the globe at the 2020 World Championship Cheese Contest March 3-5 in Madison. World Champion It was our largest event ever, with a breath-taking 3,667 entries from Michael Spycher, Mountain 26 nations and 36 American states. -
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). -
MANCP, Multi Annual National Control Plan, the Netherlands
MANCP Multi Annual National Control Plan Annual Report 2014 1 Contents Executive Summary of the MANCP Annual Report 2014 2 Chapter 1 Introduction 11 Chapter 2 Description and developments in the organisations involved 12 Chapter 3 Enforcement in the food chain 17 Chapter 4 Reports on areas of supervision in 2014 20 4.1 Introduction 20 4.2 Animal health – monitoring and control 21 4.3 Animal health – prevention 26 4.4 Animal welfare 31 4.5 Animal feed 37 4.6 Animal by-products 41 4.7 Meat chain 43 4.8 Meat products 47 4.9 Imports of veterinary consignments 50 4.10 Composite products 53 4.11 Fish, fish products and aquaculture 56 4.12 Dairy, eggs and egg products 60 4.13 Hotel/restaurant/catering and artisanal production 64 4.14 Know what you are buying 68 4.15 Contaminants, residues and GMOs in food 70 4.16 Microbiology 76 4.17 Nutrition and health/special food and drink 79 4.18 Plant health 84 4.19 Plant protection 87 4.20 Organic products 91 4.21 Geographical protection: PDO, PGI, TSG 93 Chapter 5 Audits 97 Chapter 6 NVWA Intelligence and Investigation Service (IOD) 102 1 EXECUTIVE SUMMARY OF THE MANCP ANNUAL REPORT 2014 This Multi Annual National Control Plan (MANCP) Annual Report is the eighth annual report on the Netherlands’ organisation and implementation of official controls on animal health, animal welfare, food and feed safety and plant health. The first MANCP annual report was drawn up in 2007. The most recent MANCP, the plan for the 2012-2016 period, was drawn up in 2011. -
A Guide to Kowalski's Specialty Cheese Read
Compliments of Kowalski’s WWW.KOWALSKIS.COM A GUIDE TO ’ LOCALOUR FAVORITE CHEESES UNDERSTANDING CHEESE TYPES ENTERTAINING WITH CHEESE CHEESE CULTURES OF THE WORLD A PUBLICATION WRITTEN AND PRODUCED BY KOWALSKI’S MARKETS Printed November 2015 SPECIALTY CHEESE EXPERIENCE or many people, Kowalski’s Specialty Cheese Department Sadly, this guide could never be an all-inclusive reference. is their entrée into the world of both cheese and Kowalski’s Clearly there are cheese types and cheesemakers we haven’t Fitself. Many a regular shopper began by exclusively shopping mentioned. Without a doubt, as soon as this guide goes to this department. It’s a tiny little microcosm of the full print, our cheese selection will have changed. We’re certainly Kowalski’s experience, illustrating oh so well our company’s playing favorites. This is because our cheese departments are passion for foods of exceptional character and class. personal – there is an actual person in charge of them, one Cheese Specialist for each and every one of our 10 markets. When it comes to cheese, we pay particular attention Not only do these specialists have their own faves, but so do to cheeses of unique personality and incredible quality, their customers, which is why no two cheese sections look cheeses that are perhaps more rare or have uncommon exactly the same. But though this special publication isn’t features and special tastes. We love cheese, especially local all-encompassing, it should serve as an excellent tool for cheeses, artisanal cheeses and limited-availability treasures. helping you explore the world of cheese, increasing your appreciation and enjoyment of specialty cheese and of that Kowalski’s experience, too. -
18º Curso De Mestrado Em Saúde Pública 2015-2017 Saturated Fat
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Repositório Científico do Instituto Nacional de Saúde 18º Curso de Mestrado em Saúde Pública 2015-2017 Saturated fat, sodium and sugar in selected food items: A comparison across six European countries Jennifer Marie Tretter Ferreira September, 2017 i “An ounce of prevention is worth a pound of cure” Benjamin Franklin ii iii 18º Curso de Mestrado em Saúde Pública 2015-2017 Saturated fat, sodium and sugar in selected food items: A comparison across six European countries Dissertation submitted to meet the requisites required to obtain a Master's Degree in Public Health, carried out under the scientific guidance of Dr. Carla Nunes and Dr. Maria Graça Dias. September, 2017 iv v Special thanks to the availability and guidance of Dr. Carla Nunes and Dr. Maria Graça Dias. For patiently answering questions, explaining processes and always directing me on the correct path. You both have been amazing mentors. A special thanks as well to Dr. Isabel Andrade. You have been a wealth of knowledge and relief on the technical side of writing. This thesis is dedicated to: Edgar for always supporting my goals and life ambitions André and Daniel, my two continual motivations to pursue the best in life Manuela and Agnelo for their availability and kindness to help pick up wherever I could not Mom and Dad for the constant moral and monetary support throughout my life and this process vi vii TABLE OF CONTENTS Acknowledgments...........................................................................................................vi -
The Cheese Markets of the Netherlands by Lee Foster
The Cheese Markets of the Netherlands by Lee Foster Few experiences satisfy the person who savors food and drink more than a journey to the source, the place where a favorite wine, cheese, or fruit is produced. The encounter imparts a knowledge of terrain and an appreciation of techniques used to make the prized food or drink. No book can teach this experience; no number of trips to the local delicatessen or bottle shop can equal it. For the appreciator of cheese, Dutch cheese is one of the gustatory glories of the Netherlands. The place to start is a good cheese store in Amsterdam. Beyond Amsterdam, you can visit the cheese markets at Alkmaar and at Gouda. You can also visit a cheese-making farm, Clara Maria, near Amsterdam. Details can be easily arranged by the Netherlands Board of Tourism office, www.holland.com. Cheese Shops in Amsterdam Cheese shops in Amsterdam, such as Abraham Kef’s, 192 Marninxstraat, are the places to make your first encounter with Dutch cheeses. At Kef’s you can make a tasting ceremony of cheese and wine. First, try a slice of Gouda, which is 60 percent of all the cheese produced in the Netherlands. Half of this Gouda is exported, making the Dutch one of the world’s largest exporters of cheese. Ask for a piece of Young Gouda, about three months old, which is imported to the U.S. labeled Young or Mild Gouda. Most Goudas are whole milk cheeses with a fat content of 48 percent. The Young Gouda has a creamy, buttery taste. -
Traveler's Guide to America's Dairyland
13 159 150 24 38 94 44 144 108 124B 8 19 124A 57 120 106 166 5 129 15 135 78 64 63 58 154 157 25 168 89 99 75 54 114 136 96 79 53 12 164 116 102 156 128 49 61 48 90 139 55 82 115 110 86 98 167 133 155 97 127 118 100 74 17 40 161 76 151 132 81 143 4 111 163 153 34 43 69 122 84 65 77 103 28 85 72 7 109 29 59 66 71 11 112 101 145 160 91 33 162 36 123 141 27 119 107 125 46 104 121 134 39 142 14 35 32 83 52 73 93 95 3 70 62 30 21E 21A 152 31 6 42 105 26 16 56 21B&C 158A 158B 126 113 10 165 50 107 68 41 51 87 146 131 2 23 37 20 22 149 80 92 137 60 148 169 1 47 147 9 21D 140 130 88 67 18 117 138 45 1) 14F Alp and Dell Cheese Store www.alpanddellcheese.com 10) 13G Bavaria Sausage and Cheese Chalet www.bavariasausage.com 657 2nd St., Monroe, WI 53566 Ph: 608.328.3355 6317 Nesbitt Rd., Madison, WI 53719 Ph: 608.271.1295 Alp and Dell Cheese Store offers a wide selection of locally produced cheese and sausages as Family owned since 1962. Award-winning authentic German sausage made by our Master well as ice cream, candy, wines from around the world, locally brewed beers and cheese-related Sausage Maker. -
Dec/Jan 2008
SPECIAL SECTION 2008 Specialty Cheese Guide Dec./Jan. ’08 Deli $14.95 BUSINESS Also Includes The American Cheese Guide ALSO INSIDE Entrées Natural Meats Italian Deli Salami Reader Service No. 107 DEC./JAN. ’08 • VOL. 12/NO. 6 Deli TABLE OF CONTENTS BUSINESS FEATURES Merchandising Entrées In The Deli ..............17 Fresh is the buzzword sparking a revolution in today’s supermarket industry. COVER STORY PROCUREMENT STRATEGIES Natural Deli Meats ........................................59 More retailers are responding to consumer concern for both a more healthful product and animal welfare. MERCHANDISING REVIEW Viva Italy! ......................................................63 Learning about the background of imported Italian deli products spurs effective marketing and increased profits. DELI MEATS Salami And Cured Meat: Renaissance With An Ethnic Flair ..................69 Effectively merchandise a range of salami and cured meats as high-end unique products. SPECIAL SECTION......................19 1122 2008 COMMENTARY EDITOR’S NOTE Specialty The Specialty Cheese Challenge/Opportunity..................................6 Cheese Guide It may sound like a burden — can’t we just sell product? — but it really is the opportunity. PUBLISHER’S INSIGHTS 2008 Will Be An Interesting Year...................8 From cause marketing and the invasion of the Brits to the greening of politics, 2008 will prove to be a pivotal year. MARKETING PERSPECTIVE There’s No Place Like You For The Holidays ..................................73 You can mount any merchandising -
CHEESE LIST with PLU.Xlsx
COW'S MILK CHEESES FARMINGTON 1000 DAY GOUDA COTIJA MONTBOISSÈ AGED COMTE COTSWOLD MUENSTER ALPKASE CRANBERRY WENSLEYDALE MUSHROOM BRIE APPENZELLER CURDS, plain & ranch MUSTARD SEED GOUDA APPLEWOOD SMOKED CHEDDAR DELICE DE BOURGOGNE NEW WOMAN APPRICOT STILTON DEMILL SWISS OLIVE JACK ARMENIAN STRING CHEESE DOUBLE CREAM GOUDA PANEER ASIAGO BLUE EMMENTALER CAVE AGED PARMIGIANO REGGIANO ASIAGO PLAIN EUROCREAM PARMIGIANO RIND ASIAGO STAGIANATO FLORY'S TRUCKLE PECORINO TOSCANO ASIAGO WITH BASIL FONTINA FONTAL PEPPADO SPREAD ASIAGO WITH ROSEMARY FRENCH RACLETTE PIAVE VECCHIO BACON JACK FROMAGER D'AFFINOIS PICO de QUESO BARBERS VINTAGE RESERVE GARLIC JALAPENO CHEDDAR PLEASANT RIDGE BEECHERS SMOKED FLAGSHIP GHOST PEPPER JACK POINT REYES TOMA BEEMSTER CLASSIC GOUDA GOUDA BASIL GARLIC PORT DERBY BEEMSTER GARLIC GOUDA GRAFTON SMOKED CHILLI CHEDDAR PORTER CHEDDAR BEEMSTER HATCH CHILE GRANA PADANO PRAIRIE BREEZE BEEMSTER LITE GREEN PEPPER CORN RACLETTE PRIMA DONNA AGED BEEMSTER SMOKED GOUDA GRUYERE de COMTE PROVOLONE BEEMSTER XO GUINESS CHEDDAR RATTLESNAKE BELLAVITANO BLACK PEPPER HARLECH READING RACLETTE BELLAVITANO ESPRESSO HATCH CHILE CHEDDAR RED DRAGON BELLAVITANO GOLD HAVARTI - DILL RED LESTER BELLAVITANO MERLOT HAVARTI - HERBS & SPICES RENY PICOT SMOKED BELLAVITANO WHISKEY HAVARTI - HORSERADISH ROBIN COLBY BIG JOHN'S CAJUN HAVARTI - JALEPENO SAGE DERBY BIG RUSS BEER SPREAD HAVARTI - PLAIN SCORPION BLUEBERRY STILTON HERKIMER CHEDDAR SIRACHA CHEDDAR BOORENKAAS HOP ON TOP ST ANGEL BRIE BRICK CHEESE HOT HABAÑERO CHEDDAR SWISS RACLETTE BRUN-UUSTO IRISH CHEDDAR TALEGGIO BULGARIAN FETA KICK ASS CHEDDAR TCL CRAB DIP BUTTERKASE Le CHATELAIN CAMEMBERT TETILLA CACIOCAVALLO SMOKED LE ROULE TRUGOLE CANADIAN CHEDDAR LEMON ZEST STILTON VACHERIN CAVE AGED GRUYERE LEYDEN VAT 17 CHEDDAR CHALLENGER IPA CHEDDAR LIMBURGER VLASKAAS GOUDA CHEDDAR W/ CARAMELIZED ONION MAHON WIDMER 10 YR CHEDDAR W/ IRISH WHISKEY MANGO GINGER STILTON ZINGERMAN's PIMENTO CHIMAY TRAPPIST GRAND CLASSIC MARCO POLO CHOCOLATE CHEDDAR MELKBUS TRUFFLE GOUDA COCONUT GOUDA MIMOLETTE. -
Varieties of Cheese
Research Library Bulletins 4000 - Research Publications 1980 Varieties of cheese T A. Morris Follow this and additional works at: https://researchlibrary.agric.wa.gov.au/bulletins Part of the Dairy Science Commons, and the Food Processing Commons Recommended Citation Morris, T A. (1980), Varieties of cheese. Department of Primary Industries and Regional Development, Western Australia, Perth. Bulletin 4066. This bulletin is brought to you for free and open access by the Research Publications at Research Library. It has been accepted for inclusion in Bulletins 4000 - by an authorized administrator of Research Library. For more information, please contact [email protected]. CA1 Department of Agriculture, Western Australia. BULLETIN 4066 AGDEX 416/80 Varieties of cheese by T. A. Morris Chief, Division of Dairying and Food Technology VARIETIES OF CHEESE by T. A. Morris Chief, Division of Dairying and Food Technology While Cheddar cheese is by far the main type as far RIPENED CHEESE English speaking countries concerned, it is only as are Cheese ripened by bacteria one of a large number of varieties of cheese which are becoming more universal in production and con- This group includes those cheeses in which most of sumption. In other than English speaking countries the ripening and flavour development is a result of the Cheddar cheese is almost unknown and yet the con- action of bacteria within the cheese. In considering sumption of cheese in some of these countries is very these cheeses it is found that they can be formed into much greater. two sub-groups on the basis of the presence or absence of round holes known as "eyes" in the cheese. -
Why Some Cheeses Are Sensitive to Food Safety Problems WAFP Spring Food Safety Workshop June 11Th, 2014
CDR UW Why Some Cheeses are Sensitive to Food Safety Problems WAFP Spring Food Safety Workshop June 11th, 2014 Dean Sommer Wisconsin Center for Dairy Research Center for Dairy Research “Solution Based Research Backed by Experience, Passion and Tradition” Factors Influencing Enzyme or CDR UW Microbiological Activity • Temperature/time • pH • Acidity (And type: acetic, latic, propionic) • Ionic Strength (salt and mineral content) • aw (water activity) and humidity • Ability to compete in cheese environment – Oxygen, nutrient availability, competitiveness • Initial numbers Factors Influencing Enzyme and CDR UW Microbiological Activity Temperature • More growth at higher temperature pH • Danger if high pH Salt • If high, slows ripening Humidity • If low, slows ripening Factors Influencing Enzyme and CDR UW Microbiological Activity: the BIG 3 Temperature and Time • 38ºF, 45ºF, 50ºF, 70ºF pH • 4.4, 5.0, 5.4, 6.4, 6.7 Water Activity (aw) • Mostly combination of salt, moisture, and acid content CDR UW Water Activity of Various Cheeses Cheese aw Brie 0.980 Camembert 0.982 Cheddar 0.950 Cottage Cheese 0.988 Gouda 0.950 Gorgonzola 0.970 Parmesan 0.917 Ruegg, M. and Blanc, B., 1981. In “Water Activity: Influences on Food Quality”, ed. Rockland and Stewart, Academic Press, 799. CDR UW aw Bacteria Growth Limits Bacteria Growth Limit E. coli 0.96 C. botulinum 0.93* L. monocytogenes 0.91 S. aureus 0.86 Yeast and Molds 0.65-0.70 *If other conditions are met, such as pH Source: Food Research Institute, UW Madison Classification of Cheeses by Type of Ripening -
Reference Manual for U.S. Cheese
Reference Manual for U.S. Cheese CONTENTS Introduction U.S. Cheese Selection Acknowledgements ................................................................................. 5 5.1 Soft-Fresh Cheeses ........................................................................53 U.S. Dairy Export Council (USDEC) ..................................................... 5 5.2 Soft-Ripened Cheeses ..................................................................58 5.3 Semi-Soft Cheeses ....................................................................... 60 The U.S. Dairy Industry and Export Initiatives 5.4 Blue-Veined Cheeses ................................................................... 66 1.1 Overview of the U.S. Dairy Industry ...........................................8 5.5 Gouda and Edam ........................................................................... 68 1.2 Cooperatives Working Together (CWT) ................................. 10 5.6 Pasta Filata Cheeses ..................................................................... 70 The U.S. Cheese Industry 5.7 Cheeses for Pizza and Blends .....................................................75 5.8 Cheddar and Colby ........................................................................76 2.1 Overview ............................................................................................12 5.9 Swiss Cheeses .................................................................................79 2.2 Safety of U.S. Cheese and Dairy Products ...............................15 5.10