cheeseman 1 Posted May 27, 2007 Author Share Posted May 27, 2007 I don't approve of that "cheese" there SirJib! Link to post Share on other sites
cheeseman 1 Posted May 27, 2007 Author Share Posted May 27, 2007 About those holes, just found this which might help: A search on "swiss cheese holes" revealed that gassy bacteria are behind all that holey cheese. In order to make cheese, you need the help of bacteria. Starter cultures containing bacteria are added to milk, where they create lactic acid, essential for producing cheese. Various types of bacteria can be used to make cheese, and some cheeses require several different bacteria to give them a particular flavor. ------------------- Swiss cheese or fromage Suisse has holes in it due to the fermentation process which creates the cheese. Cheese is made by introducing bacteria to milk, which begins to curdle as the bacteria eat and produce lactic acid. Another byproduct of the digestion process is often carbon dioxide gas, which in some cheeses is trapped inside the rind, forming bubbles in the finished cheese product. Swiss cheese is the most well known for this, with some types of Swiss cheese having holes as large as walnuts. A number of cheeses are marketed under the name of Swiss cheese. The true Swiss cheese is Swiss Emmental or Emmentaler, produced in a particular part of Switzerland. Emmental has a protected origin designation, which means that only cheese prepared in that area of Switzerland, and in a certain way, can be labeled Emmental. Swiss Emmental has the creamy texture and large holes most consumers associate with “Swiss cheese.” Other holey cheese is made in various parts of the world and labeled as Swiss cheese because it uses the same bacteria and a similar fermentation practice. Some dairies also specialize in the manufacture of Lorraine Swiss, also known as baby or lacy Swiss. Baby Swiss has much smaller holes than Emmentaler, because the cheese is not allowed to age as long. The longer the cheese cures, the larger the holes will be. Swiss cheese is made by adding Propionibacter shermani and other cultures to milk after it has been warmed. If the cheese in question is Swiss Emmental, the milk is not pasteurized. In the United States, Swiss cheese is usually made with pasteurized milk. The bacteria forms curds in the milk, which are pressed into heavy molds and briefly allowed to soak in a brine bath, forming a wheel of cheese. The brine bath forms a thick rind on the cheese, which is then placed into ripening caves to mature. As Swiss cheese ages, the bacteria inside continue to eat away at the cheese. Propionibacter shermani produces carbon dioxide while it eats. In looser cheeses, the carbon dioxide would slowly move through the cheese and escape through the rind. Swiss cheese, however, is a densely packed cheese with a very thick rind. As a result, the gas cannot escape, forming bubbles instead. A briefly aged Swiss cheese will have smaller bubbles and a mild, buttery flavor. More mature Swiss cheese such as Emmentaler will have larger holes and a more assertive flavor. Both types are quite delicious. Propionibacter shermani is one of the three types of bacteria used to make Swiss cheese, and it's responsible for the cheese's distinctive holes. Once P. shermani is added to the cheese mixture and warmed, bubbles of carbon dioxide form. These bubbles become holes in the final product. Cheesemakers can control the size of the holes by changing the acidity, temperature, and curing time of the mixture. Incidentally, those holes are technically called "eyes," and the proper Swiss name for the cheese is Emmentaler (also spelled Emmental or Emmenthaler). Swiss cheese has been in the news recently because the U.S. Department of Agriculture (USDA) created new guidelines that regulate the hole size of domestically produced Swiss cheese. The USDA reduced the standard size of the holes by half because new cheese-slicing machinery got caught on larger holes. The Swiss weren't pleased by the revised guidelines and insist that Emmentaler must have large holes. Considering how iconic those eyes are, we think they have a good point. Link to post Share on other sites
SirJibAlot 0 Posted May 28, 2007 Share Posted May 28, 2007 Originally Posted By: Cheeseman I don't approve of that "cheese" there SirJib! That's good to know...the Cheeseman is strictly legal. BTW, are there any cheeses that are illegal (other than the one I posted)? Link to post Share on other sites
big-will 7 Posted May 28, 2007 Share Posted May 28, 2007 Illegal cheese?! Some of the smelly ones perhaps. Link to post Share on other sites
thursday 1 Posted May 29, 2007 Share Posted May 29, 2007 I think some countries have banned cheeses made with non-pasteurized milk. I think there's a death penalty. If the cheese doesn't kill ya, the law will. Link to post Share on other sites
rach 1 Posted May 30, 2007 Share Posted May 30, 2007 Some of the smelly ones should perhaps be banned. Link to post Share on other sites
cheeseman 1 Posted June 5, 2007 Author Share Posted June 5, 2007 Apologies for the delay cheesefans. Here's this weeks Cheesemans Cheese of the Week. This time down to Argentina. I tried this one once recently and I thought it was excellent. Reggianito Similar to Italian Parmigiano Reggiano, mostly used for grating. The popular cheese is Reggianito. Because the loaf is smaller, its name is the diminutive in Spanish for the Italian, hard cheese Reggiano. It is made from milk, produced by cows which are pasture fed. Cured longer than competitive, it has an excellent taste and is perfect for cooking or a topping on pasta. Link to post Share on other sites
cheeseman 1 Posted June 15, 2007 Author Share Posted June 15, 2007 Hi folks time for Cheesemans Cheese of the Week again. This time back to Europe and Holland. I have only had this cheese a few times but I really liked it. Could really do with a nibble now. Maasdam Modern, creamery, semi-hard cheese made from cow's milk. It is boulder-shaped cheese. The smooth, natural rind is polished and may be waxed. The cheese was created in the early 1990's as an alternative to more expensive Swiss cheese Emmental. Although there are similarities with Emmental, it is higher in moisture and therefore, more supple. It ripens faster than other Dutch cheeses, being ready in four to 12 weeks. The flavor is sweet and buttery, with a fruity background, making it ideal for serving as a snack or breakfast cheese. It can also be grilled. Link to post Share on other sites
keba 0 Posted June 16, 2007 Share Posted June 16, 2007 Unpasteurised cheese is illegal in Australia, as far as I know, we can't import any of the smelliest French cheeses. Link to post Share on other sites
BagOfCrisps 24 Posted June 19, 2007 Share Posted June 19, 2007 Maasdam. I have actually tried that one. One of the few that you mention here that aren't british. Grilled cheese is often a wonderful thing. Stick some banana on there as well for a top treat! Link to post Share on other sites
2pints-mate 0 Posted June 20, 2007 Share Posted June 20, 2007 Banana?! Are you sure about that, you didn't mean raspberry jam? Link to post Share on other sites
cheeseman 1 Posted June 25, 2007 Author Share Posted June 25, 2007 Hello folks, it's time for Cheesemans Cheese of the Week. This week, actually not one that I like too much. I'll always prefer another one on the plate rather than this. A Swiss cheese: Vacherin-Fribourgeois A 25-lb. Swiss cheese with a soft, smooth consistency. Pasteurized milk is inoculated with bacteria and rennet is added at 100 degrees F. Curd is cut into large pieces and heated to 110 degrees F. The curd is then moulded and salted in brine. The cheese is cured in very damp conditions in order to promote the growth of mould on the surface. Link to post Share on other sites
SirJibAlot 0 Posted June 28, 2007 Share Posted June 28, 2007 I'm enjoying a little "Laughing Cow" at the moment....excellent with Ritz crackers! Link to post Share on other sites
thursday 1 Posted June 28, 2007 Share Posted June 28, 2007 Dairy Lea...mmmmmmmmmm Link to post Share on other sites
cheeseman 1 Posted July 3, 2007 Author Share Posted July 3, 2007 It's time for Cheesemans Cheese of the Week. This week over to Denmark. Never been but had this cheese once or twice. Quite good. Maribo Traditional, creamery, semi-hard cheese made from cow's milk. The shape can be round or block. The natural rind has a pale yellow color. The cheese has its name after the town on the island of Lolland. The cheese resembles Gouda and has a firm, dry interior with numerous irregular holes. It is usually coated in yellow wax and is sometimes flavored with caraway seeds. It ripens in four months and has a fat content of between 30 and 45 per cent. To make Maribo, cheesemakers use pasteurized milk and liquid rennet for curdling. The cut curd is heated at a temperature of 100 degrees F. The whey is drawn off, salting occurs and then the curd is pressed in molds and cured for 3-5 weeks. The strength of the taste varies with the amount of curing time (longer curing time = stronger flavor). Link to post Share on other sites
bushpig 0 Posted July 3, 2007 Share Posted July 3, 2007 Ooooo! Maribo is awesome cheese! Link to post Share on other sites
cheesewoman 0 Posted July 3, 2007 Share Posted July 3, 2007 Yes I really like that one - more than cheeseman does actually. Link to post Share on other sites
bushpig 0 Posted July 3, 2007 Share Posted July 3, 2007 one of my favs, up there with havarti Link to post Share on other sites
cheeseman 1 Posted July 8, 2007 Author Share Posted July 8, 2007 A celebration of Cheddar. Cheddar is one of the most popular and widely copied cheeses in the world. Cheeses that are 'cheddared' undergo a step in the making process which involves them being cut into pieces and stacked and turned at the bottom of the cheese vat for a period. The archetypal Cheddar cheese is firmtextured, yellow in colour with a clean, mellow taste which develops a sharp and tangy bite the further it matures. English cheeses such as Gloucester, Cheshire, Leicester, Lancashire, Derby, Wensleydale and Caerphilly all belong to the Cheddar family. Even Stilton, a blue vein, is Cheddar based. America, Australia, Canada and New Zealand all make varieties of Cheddar in varying degrees of strength. Vermont is one of the best-known American types and the Canadian Cheddars, made from unpasteurised milk, are highly rated. Cantal is a French Cheddar-style cheese and Kashkaval is a distant Greek relative made from sheep's milk. Ever tried this one A cheese made from the whole milk of cows that may be creamy white or orange in color if the natural additive known as annatto has been added to create the traditional orange colored cheddar. The flavor or cheddar ranges from mild and sweet to sharp and tangy, which is a result of the age of the cheese. Mild cheddar is aged from 2 to 4 months. Medium cheddar is aged from 4 to 6 months. Sharp cheddar is aged from 6 months to a year and extra sharp cheddar for 1 year or longer. Cheddar cheese originated in the town of Cheddar Gorge, England and is one of the most popular and versatile varieties of cheese available. In addition to varieties that range from mild to sharp in flavor, some of the common types of cheddar that may be available as either a white or orange cheddar include the following: light versions (lower fat content), spicy (chile or horseradish flavored), wine soaked or wine flavored, smoked, vegetable or herb flavored, and cheddars layered with blue cheeses, such as Double Gloucester Stiltons. Cheddar cheese is often served in sandwiches with luncheon meat, in open or closed-faced grilled cheese sandwiches, as an appetizer or snack with meats, fruit and breads, as a dessert cheese with pie, or as an ingredient in a variety of cooked dishes and baked goods. It is a cheese that is also served in soups, pasta dishes and well known versions of macaroni and cheese. Link to post Share on other sites
cheeseman 1 Posted July 16, 2007 Author Share Posted July 16, 2007 Over to Greece this week, Cheesemans Cheese of the Week fans. A "lower fat" cheese too with a distinctive taste: Xynotyro Xynotyro means "sour cheese", but this one does not represent its name. It is made from the mixture of sheep's and goat's milk in various shapes and sizes. Xynotyro is a hard, flaky cheese that melts in the mouth and the flavor is a combination of sweet, burnt caramel, lanolin and the sour taste of the whey. This cheese belongs to the group of low-fat cheeses and has a fat content of 20 per cent. Link to post Share on other sites
cheeseman 1 Posted July 22, 2007 Author Share Posted July 22, 2007 Time for Cheesemans Cheese of the Week, cheesefans. As a fair few people seem to be going to sunny (!) England, here's a nice English cheese Red Leicester Red Leicester is a traditional, creamery, hard cheese made from cow's milk. It has a round shape. The bright, orange-red rind has fine, powdery moulds. A good Red Leicester has a firm body and a close, flaky texture. The flavor is delicately sweet. This cheese can be eaten young, but it should ideally be left to mature for six to nine months. Link to post Share on other sites
BagOfCrisps 24 Posted July 24, 2007 Share Posted July 24, 2007 I haven't had any Red Leicester for ages. I will buy some tonight on the way home. Link to post Share on other sites
thursday 1 Posted July 24, 2007 Share Posted July 24, 2007 I was a bout to pick that one. Then my wife said Cheddar looked nicer. Duh!! Link to post Share on other sites
stemik 14 Posted August 2, 2007 Share Posted August 2, 2007 Cheeseman - is there a good online cheese shop in Japan? Link to post Share on other sites
Tubby Beaver 209 Posted August 2, 2007 Share Posted August 2, 2007 there is a website that FT told me about, its called the meat guy, can't remember the url just google it, and it has a cheese section. They're based in Nagoya but do deliveries all over Japan Link to post Share on other sites
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