Monday

Dairy detective: new life for lower-fat cheese

cottage cheese, mozzarella, buttermilk

by Sharon Gerdes

Q What are the opportunities for lower-fat cheeses?

A Cheese lovers who scream "More cheese, please!" will find that lower-fat cheeses provide a great way to indulge in more cheese and still meet personal dietary goals. Food manufacturers and foodservice formulators can use lower-fat cheese to develop products and menu items that appeal to the calorie conscious. Schools can incorporate lower-fat cheese into entrees to meet new stricter dietary guidelines. To capitalize on these opportunities, processors must meet the challenge of producing lower-fat cheeses that taste and perform like traditional cheese. Fortunately, new research supported by America's dairy farmers can help processors tap the opportunities.

What constitutes a lower-fat cheese? The FDA has defined three nutrient content claims for finished cheeses. They are:

Fat-Free Cheese: Less than 0.5g of fat per reference amount and per labeled serving size (30g for most cheeses, 110g for cottage cheese).

Lowfat Cheese: 3g or less of fat per reference amount (per 50g, if the reference amount is less than 30g).

Reduced-Fat Cheese: At least 25% less fat per reference amount than its full-fat counterpart.

The FDA has also separately defined skim milk cheese for manufacturing, which can be incorporated into lower-fat cheese sauces and processed cheese products. According to 21CFR 133.189, "skim milk" means cow's milk from which the milkfat has been separated. Fat content is normally less than 0.1%.

Like their full-fat counterparts, lower-fat natural cheeses qualify as both a "good source" of protein and a "good source" of calcium. Kraft[R] Free[R] Fat Free Natural Shredded Mozzarella bears the "3-A-Day For Stronger Bones" logo, and provides an "excellent source" of calcium, with negligible amounts of fat
.

These cheeses also may be eligible to carry the "3-A-Day Burn More Fat, Lose Weight" logo, indicating that enjoying three servings a day of milk, cheese or yogurt as part of a reduced-calorie weight loss plan can help adults achieve better results when it comes to trimming the waistline than just cutting calories and consuming little or no dairy. Illustrating that lower-fat cheeses may fit into popular weight control programs, the Athenos[R] Reduced Fat Feta is "South Beach Diet[TM] Recommended" for phases 1, 2 and 3 of the diet.

An excellent opportunity for lower-fat cheese is in school foodservice. Leprino Foods offers a "lite" mozzarella cheese for schools. One ounce of Leprino's lite mozzarella, combined with other healthy pizza ingredients, will allow schools to meet the 20% calories from fat target provided by the US Department of Agriculture's 2005 Dietary Guidelines for Americans. This cheese also offers consistent melt, bake and stretch. A 2005 dairy farmer-funded cheese applications project is aimed at developing a nutritious, tasty, fat-free mozzarella for school foodservice that would use condensed buttermilk.

Producing a lower-fat cheese with optimal flavor and texture is the goal for cheese manufacturers. Cabot[R]'s 75% Light Vermont Cheddar took home the gold award from Health magazine's Best of Foods awards. For superior texture, Roth Kase USA uses partially skimmed milk and no fillers in its Reduced Fat Havarti cheese. DCI Cheese Co. has kicked up the flavor in its reduced-fat line by creating Organic Creamery[TM] Reduced Fat Habanero Jack Cheese.

Company efforts have been assisted by dairy farmer-funded research on special cheese cultures and aroma components to optimize flavor and texture as well as new ways to keep the full flavor of cheese while removing the fat. Current research supported through Dairy Management Inc.[TM] (DMI), for example, is investigating the commercialization of a process that removes fat from Cheddar cheese after it has aged.

Developing lower-fat cheeses that can perform well under heat is another challenge. DMI-supported research projects have explored the roles of calcium and pH in reducing skin formation and post-bake chewiness. Additional research has explored conditions conducive to optimal ripening and storage quality of reduced-fat cheeses.

Sales of reduced-fat cheese varieties grew 2.3% during the 52-week period ended June 26, 2005, according to Information Resources, Inc. (IRI). This category, which includes part skim mozzarella, may be just the ticket for cheese manufacturers looking to cut the fat.

For more information, contact the DMI Dairy Technical Support Hotline at 800/248-8829 or visit the new DMI Web site, www.innovatewithdairy.com.

Dairy Management Inc.[TM] (DMI) is the domestic and international planning and management organization that builds demand for US-produced dairy products on behalf of America's dairy farmers.
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Mild feta cheese

rennet, buttermilk, liquid rennet

1 gallon milk
1/4 cup cheese culture or buttermilk
1/2 teaspoon liquid rennet
1/4 cup cool water
Coarse salt


Warm milk to 86 [degrees] F and stir in cheese culture or buttermilk. Set one hour to ripen. Mix rennet into cool water and stir into milk. Cover and allow to set another hour to coagulate. Cut curds into l/2-inch cubes and allow to rest five minutes. Stir gently for 15 minutes, keeping the curds at 86 degrees.

Pour curds into a cheesecloth-lined colander, tie the bag of curds and hang to drain for four to six hours. Slice the cheese ball in half and lay the slabs of cheese into a dish that can be covered. Sprinkle all the surfaces with coarse salt, cover and allow to set at room temperature for 24 hours.

After 24 hours, salt all the surfaces with more coarse salt and let it rest for two hours. Place the cheese in a covered dish and refrigerate for five to seven days. Use within two weeks or freeze for future use. The cheese will keep at room temperature for months if marinated in oil.

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Miami Pizza Restaurants

calamari, mozzarella, italian sausage,

by Samantha Ferguson

Miami's Best Pizza, located in South Miami, has been serving locals since 1970. This Miami pizza restaurant is close to the University Miami and is a favorite among college students. Miami's Best Pizza continues to wow their customers with their high spinning pizza tossing skills.

Miami's Best Pizza Menu: We recommend the BBQ Chicken Pizza with their tangy special sauce and the Moroccan Pizza topped with prosciutto, hearts of palm, capers, and a pesto crust.

Archie's Pizza, located in Coral Gables, is surely making a statement. With an emphasis on using fresh ingredients and cheeses, it's no surprise that patrons are making this Miami pizza restaurant a success. Archie's Pizza is always packed with the work crowd for lunch and happy hour. Archie's Pizza is a must try pizza restaurant because
it uses the best ingredients and is moderately priced.

Archie's Pizza Menu: The Spaghetti Scoglio filled with sautéed shrimp, calamari, mussels and clams and the Brie and Prosciutto pizza are two splendid items that you must try.

Pizza Rustica, located in South Beach, has been serving loyal customers for nine years. Winning countless consumer awards, Pizza Rustica is known for using fresh ingredients and imported Italian pepperoni. All pizzas are prepared by hand in an open kitchen. Pizza Rustica has three Miami restaurant locations in South Beach to cater to their hungry patrons.

Pizza Rustica's Menu: We suggest trying the Pizza Campagnola ($9-$15.50), which is topped with beef Italian sausage, red peppers, red onions, tomato sauce, and fresh mozzarella; the Pizza con Spinaci ($9 - $15.50), which is topped with spinach, tomatoes, and extra virgin olive oil; and the Pizza Caprese with slices of mozzarella, olives, tomatoes, and basil.

The Big Tomato, located in Pinecrest, is known for its special sauces and delicious crusts. At the Big Tomato, you can only buy individual slices, but this shouldn't matter because you will want the whole pie.

The Big Tomato's Menu: We recommend the Baja Barbeque Pizza because of its unique, smoky BBQ sauce. If you are in the mood for something tangy, try the Jamaican Jerk Pizza, which has a sweet jerk sauce.

To get more information on Miami Pizza Restaurants or to view Miami Restaurant Menus, visit http://www.restaurantplace.com.
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How To Throw A Wine and Cheese Party

Chardonnay, cheesecake, Cabernet

By Lee Dobbins

A wine and cheese party can be a great way to get together with friends or for a special bridal or wedding shower, birthday party or other celebration. It be easy to put together with a minimum of work even if you don’t know much about wine or cheese! You can throw together a simple but elegant party without a lot of fuss and have an interesting theme to boot.

You can setup your room in a couple different ways which really depends on how much room you have and the shape of your room or rooms. One way is to use a long buffet table against one wall with different sections. Another is to have several “stations” around the room by using little tables each with certain wines and their complimentary cheeses. You’ll want to add some other foods too as man cannot live on wine and cheese alone!

Decorations

A wine and cheese party should be somewhat elegant but not too gaudy. You could have simple white tablecloths with white candles. Perhaps decorating the table with
grapes and grape leaves or something seasonal such as fall leaves if the party is in the fall or holly, pine boughs and ornaments if it’s at the holidays. A summer party might be cute with light floral bouquets. Fruit – especially grapes go great with wine and cheese so you could have a 3 tiered centerpiece or large antique bowl filled with grapes and other fruit on the tables too. If you choose one large table a big centerpiece would be a nice focal point, you could even use and old architectural urn filled with ice and wine bottles or a large tiered platter with various tidbits on it.

You’ll want to have labels for each cheese that states the name and general flavor – you can expand on that by adding the origin and maybe some history if you feel ambitious. Each section of cheese could have it’s own cutting board and cutter – A cute idea would be to use the cheese boards that are made out of flattened wine bottles to cut the cheese on.

Glasses and Plates

You’ll want to make sure to use the right type of wine glass with each wine. Red wine should be poured into a round ball shaped glass and white wine is more fluted but not as narrow as a champagne flute. Keep a bunch of each type of glass out so your guests can be sure to have the right glass at all times. For dishes you could get wine themed plates or go with an eclectic mix of little antique plates. Make sure you have plenty of little plates around to encourage quests to try small samples of cheese with each wine.

What To Serve

A wine and cheese party needs more than just wine and cheese! You’ll also want to provide lots of interesting breads and crackers. Maybe some caviar? And don’t forget dessert – a cheesecake would be in keeping with the theme but any dessert will do! And finally, some coffee might be in order after all that wine and please make sure that no one drives after having too much wine.

Of course, you’ll want to make sure you serve the right wine with the right cheese and in fact complimentary wine and cheese pairings can produce interesting and unusual tastes. Half the fun of a wine and cheese party is experimenting for yourself to see what new combinations you can come up with, but heres some tips to start you off:

Wine And Cheese Party Pairing Tips

- Wines usually go well with cheese that is from the same country or region
- An acidic cheese usually goes well with acidic wines
- Roquefort goes well with Port
- Camembert, Cheddar and Brie go well with Cabernet and Champagne
- Cream Cheese and White Zinfandel make a nice pair
- Mix muenster with Beaujolais
- Colby and Gouda go good with Reisling
- Pair provolone with Chardonnay
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Wednesday

Healthy Pizza Tips

pine nuts, tomato pie

by Della Franklin

The pizza has been voted America's favorite food for countless years, and is consumed by most Americans each year. Actually, the pizza could have been invented by the Greeks, the Phoenicians, the Romans or anyone who had the foresight to mix flour and water together and heat the mixture on a hot stone.

It has been around in one of its many forms and has been a basic part of the Italian diet since the Stone Age.

The pizza in its first generation as a food in Rome was a healthy tomato filled food that was not only great tasting, but actually good for your body. It was a crude bread that was baked beneath the stones of a fire. After cooking, it was seasoned with various toppings and used instead of plates and utensils to sop up broth or gravies.

It has been written that the idea of using bread as a plate came from the Greeks who ate flat round bread baked with all manner of toppings. It was eaten by the working man and his family because it was more economical and more convenient.

In "The Aeneid" written by Virgil (70-19 B.C.), it describes the legendary origin of the Roman nation, describing cakes or circles of bread:


"Beneath a shady tree, the hero sprad his table on the turf, with cakes of bread; And, with his chiefs, on forest fruits he fed. They sate; and (not without the god's command). Their homely far dispatch'd, the hungry band invade their trenchers next, and soon devour to mend the scenty meal, their cakes of flour...See, we devour the plates on which we fed."

In the ashes after Mount Versuvius erupted and covered Pompeii on August 24, 79 A.D., evidence was found of a flat flour cake that was baked and widely eaten at that time in Pompeii and nearby Neopolis, the Greek colony that became Naples and from a great cookery book by Marcus Gavius Apicius who was proported to be a culinary expert. This book contains recipes which involve putting a variety of ingredients on a base of bread (in his case, a hollowed-out loaf.)

This recipe called for chicken, pine nuts, cheese, garlic, mint, pepper and olive oil (all ingredients found in our pizzas today.)

Tomatoes were first added to pizzas in the early 1500s. First thought to be poisonous, the poorer people of Nales began adding tomatoes to yeast dough they used to make their pizzas. These new pizzas with the tomatoes were proclaimed to be the best pizzas in all of Italy.

Pizza migrated to America with the influx of Italians in the latter half of the 19th century. For many people, expecially the Italian-American population, the first American pizzas were know as Tomato Pie. It is said that Gennaro Lombardi, who came from Naples, opened the first Pizzeria in the United States in New York City at 53 1/2 Spring Street.

There are two distinct forms of pizza in America. The thin almost cracker crust form popularized by the Italian-Americans in New York and what's known as Chicago-style deep-dish pizza. This last form was created by Ike Sewell at his bar and grill called Pizzeria Uno in Chicago. This form is baked in an inch deep pan and contains layers of meat, cheese, and other ingredients in a flaky crust.

Most pizza nowadays are the fat loaded kitchen sink style pizza. Everything from bacon, Italian and other types of sausage, to cheddar cheese top pizzas around the world every day. To make matters worse delivery chains have started to use inexpensive processed food products to help make the pizza as cheaply as humanly possible. As with most things in life, you get what you pay for. That pizza the chain company delivers to your door with a smile, could land you in the doctor's office with a frown in no time.

The first step in eating a healthy pizza is making it yourself. There are any number of restaurants that will boast healthy pizzas on their menus, but to be sure it truly is a healthy pizza, it's better to play it safe and make it yourself. There are some places that will truly make a healthy pizza, but in order to understand what is most healthy for you to eat it's easier to cook it.

Once you've come to the realization that you will be cooking this culinary masterpiece, it's time to decide on ingredients. The healthiest pizzas include fresh tomatoes, garlic, and small amounts of fresh mozzarella cheese. The pizza can be topped with spinach, broccoli, or any number of fresh vegetables.

Bake the pizza for 20 minutes at 400 degrees, and dab off the grease from the cheese as it starts to settle on top of your pizza. After you have finished cooking the pizza, let it cool, and enjoy. The pizza should taste better than ever knowing that it's one full of healthy ingredients and there is nothing like the satisfaction you have in knowing that you made it yourself.
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Grows up: farmstead, artisan and specialty cheesemaker are developing real markets, upgrading facilities and even partnering with the big boys

Goat cheese, raw milk

by David Phillips

Mateo Kehler and Jed Davis inhabit different planets in the cheese galaxy.

Kehler is a co-founder of Jasper Hill Farm, where cheese is made by hand from the milk of 35 Ayrshire cows. Davis works for Cabot/McCadam, the processing subsidiary of Agri-Mark Inc., cooperative. That operation sold $760 million worth of cheese and other dairy products in 2004. Nonetheless, 38-1b Cheddar wheels from Cabot's Montpelier, Vt. plant are traveling a couple counties over to Jasper Hill in Greensboro, where Kehler wraps them in cloth and places them on wooden shelves in an underground cheese cave. There they will age anywhere from 10 to 18 months to develop rich, complex flavors and textures.

The resulting product, Cabot's Vermont Clothbound Cheddar starts with small batches using the pasteurized milk of a single herd of Holsteins. A proprietary blend of cultures and Jasper Hill's affinage (the craft of storing and aging the cheese), results in a cheese with the complexity of raw milk Cheddar made with the milk traditional breeds.

"It's an unlikely partnership, but it's worked out extremely well," Kehler says. "Cabot is demonstrating that they are not so big that they cannot make an artisan product that can stand on its own in the best retail shops in the country, and we can get them into places they can't get to on their own."

It was Cabot who initiated the partnership after getting to know Jasper Hill through the Vermont Cheese Council.

"For 10 years or more we have attempted to make a natural rind Cheddar," says Davis, Cabot's dir. of marketing. "The biggest problem for us is that
in making a natural-find Cheddar you naturally encounter some mold or mites, and we didn't want any of that anywhere near our regular cheddars.

Both men say the partnership has offered mutual benefits. It helps Jasper Hill increase its volume and broaden its portfolio (Jasper Hill markets the cheese, with both companies getting billing on the label), while the project offers Cabot deeper penetration into the lucrative and growing specialty cheese market.

The partnership with Cabot will allow Jasper Hill to grow even taster. It will begin blasting this month in order to quadruple its underground storage, and its staff will likely double this year.

Goat cheese, please

The story of what Kehler and Davis are doing may ring familiar among other American artisan cheese makers. Many are growing their sales by leaps and bounds while learning to manage supply and demand. Some are ramping up their plants and expanding affinage and storage space to meet the growing demand, and some are working with a growing number of distributors to enter new markets. Some are doing all of these things.

Jasper Hill is less than four years old. It has six full-time and two part-time employees. Its herd will soon be expanded to 45 cows. That makes it one of the larger farmstead cheese manufacturers in Vermont, but it is still quite young and quite small in comparison to the full gambit of American artisan, specialty, and farmstead cheese companies which have cropped up in all comers of the country in the past two decades. For the most part those who have been the business for more than 10 years are considered veterans, and any company with more than 20 employees has achieved some heft.

Cypress Grove Chevre, Arcata, Calif., began making and selling goats milk cheese in 1983, which makes it one of the old men of American specialty cheese. Still, its sales grew 28% in 2005.

"Yes, we are growing up," says owner Mary Keehn, when asked about her company and the broader specialty cheese market. "When we began, goat cheese was not all that popular, but over the years our sales have been growing every bit as fast as we can manage."

So last November Cypress Grove picked up stakes and moved 10 miles after building a brand new production facility that quadrupled its floor space.

"Keep in mind we are still talking 12,000 sq ft, office space included," Keehn says. "But we now have more production capacity and we have things like an automated washing machine for the cheese molds."

Cypress Grove employs 40 people (hand-made cheese is labor intensive), and while these numbers are small, the company's reputation has grown large. Cypress Grove products, including its flagship Humbolt Fog, have become synonymous with the excitement being created by American specialty cheese and the newfound interest here in goats milk and sheeps milk cheeses. The company routinely takes home a handful of medals from the annual national competition of the American Cheese Society (ACS), Louisville, Ky.

The national organization has a membership of nearly 1,000 individuals and organizations. Among them about 25% are cheesemakers from as many as 200 different companies.

ACS includes everything from the tiniest farmstead cheesemakers, who are milking six cows, to companies like Carr Valley Cheese, LaValle, Wis., a fourth-generation company with a certified master cheesemaker. Carr Valley sells bags of cheese curds right along side cave-aged sheeps milk cheese that have taken best of show at the cheese society's annual conference and competition.
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Tuesday

Cheeseburger Cake

Cheeseburger, Catsup

by: Prizewinning

Serves: 10 Servings

Ingredients:

1 lb Ground beef
1 c Chopped onion
1 cn Diced green chiles; 4-oz.
2 c Bisquick® baking mix
1/2 c Mayonnaise
1/2 c Catsup
2 tb Mustard
2 ts Seasoned salt
1 Egg
8 oz American or Cheddar cheese
2 tb Sesame seeds

Instructions:

Heat oven to 375 degrees. Brown ground beef and onion in skillet. Drain off
excess fat. Mix ground beef, onion and all remaining ingredients except
cheese and sesame seeds. Spread half of batter in greased 9-inch springform
pan. Lay cheese slices on batter and cover with remaining batter. Sprinkle
with sesame seeds. Bake until edges are brown and pull away from side of
pan, 35 to 40 minutes. Let stand 10 minutes; loosen edge. Serves 10 to 12.

High Altitude Directions (3500 to 6500 ft.): No adjustments are necessary.
Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Prizewinning Recipes
by You from Bisquick. Lynn's notes: Made this 2-10-98; omitted the salt,
next time I'll use garlic and chopped green and red peppers to be cooked in
with the beef. A good recipe, easy to make and could be made in a pie plate
instead of a springform pan.

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Cheese Trees or Snowman

Pesto, Pine nuts, Kale

Recipe by: Betty Crocker

Serves: 1 Servings

Ingredients:

3 pk (8 oz) cream cheese;
-softened
4 c Cheddar cheese (16 ounces);
-shredded
2 tb Pesto
1 tb Grated onions
1/4 ts Ground mustard
2 dr Red pepper sauce; (up to 3)

Instructions:

-----------------HAVE READY AT SERVING TIME-------------

1/4 c Pine nuts or sliced almonds
2 tb Chopped red bell pepper
Assorted crackers
Kale or Bibb lettuce

Mix cream cheese and Cheddar cheese; divide in half. Mix pesto into 1 half;
mix onion, mustard and pepper sauce into other half. Cover each halh and
refrigerate about 4 hours or until firm enough to shape.

Place cheese mixtures on cookie sheet. Shape each half into cone shape to
resemble Christmas tree. Wrap each tree and freeze..Can be stored up to 1
month...

12 hours before serving, remove trees from freezer. Thaw in wrapper in
refrigerator. Just before serving, roll trees in parsley, pressing parsley
evenly onto trees. Press pine nuts onto trees in string form for garland.
Press bell pepper pieces onto trees for ornaments...Top each tree with star
shape cut from lemon peel.... Dress up the trees with a tree skirt using
kale or Bibb lettuce.

For Snowman: Omit parsley,pine nuts and bell pepper. Mix cheeses together
and divide into 3 equal parts. Combine 2 parts to equal two-thirds pf
mixture; mix in pesto. Mix onion, mustard and pepper sauce into remaining
one-third mixture. Refrigerate as directed. Shape each cheese mixture into
ball; roll in 1/3 cup finely chopped blanched almonds. Wrap each ball and
freeze.

12 hours before serving, remove balls from freezer. Thaw in wrappers.
Arrange balls on serving plate with smaller ball on top for head of
snowman, flatten slightly. Insert pretzel sticks for arms. Decorate as
desired with sliced olives, capers, chopped bell peppers,ect...

NOTES : Makes 2 trees or 1 snowman....


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Cheese Stuffed Red Peppers

Cayenne pepper, Cayenne,

Serves: 6 Servings

Ingredients:

1/2 lb Ground turky breast
1 ts Garlic -- minced
3 Red peppers -- large
4 c Water
8 oz FF Pepper Jack Cheese, HC -- Shredded
3/4 c Cooked borwn rice
3/4 c Cooked wild rice
1/3 c Green onions -- sliced
2 oz Pimiento -- choped
1/8 ts Cayenne pepper

Instructions:

Heat oven to 350 F. In 10" skillet, cook turkey and garlic until browned;
drain. Cut red peppers lengthwise in halves. Remove seeds and membranes,
rinse. In Dutch oven bring water to a boil; cook pepper halves 2 minutes;
drain. In large bowl stir together 1 c. cheese, brown rice, green onions,
pimiento, cayenne pepper and turkey mixture. Loosely stuff each pepper
half. Arrange in 12"x 7" baking dish sprayed with non-stick cooking spray.
Cover and bake at 350 F. for 30 minutes. Uncover and sprinkle with
remaining cheese. Continue baking until cheese melts. 6 servings, each 176
calories, 26 g protein, 15 g carbo., 2 g fat, 33 mg cholesterol, 299 mg
sodium.

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Cheese Production

lactic acid, rennet, casein


For most cheeses produced worldwide, cow's milk is used, however milk of other animals, especially goat and sheep is also widely used. The quality of milk used in (semi-) industrial cheese making is rigidly controlled in Europe. The majority of cheeses are made from heat-treated or pasteurised milk (either whole, low-fat or non-fat). If non-pasteurised milk is used, the cheese must be ripened for at least 60 days at a temperature of not less than 4°C to ensure safety against pathogenic organisms. Pasteurisation requirements for milk used to make specific cheese varieties are regulated differently in each country.

Cheese making involves a number of main stages that are common to most types of cheese.

The cheese milk is pre-treated, possibly preripened after addition of a bacteria culture appropriate to the type of cheese, and mixed with rennet.

The enzyme activity of the rennet causes the milk to coagulate to a solid gel known as coagulum. This is cut with special cutting tools into small cubes of the desired size – in the first place to facilitate expulsion of whey. During the rest of the curd making process the bacteria grow and form lactic acid, and the curd grains are subjected to mechanical treatment with stirring tools, while at the same time the curd is heated according to a preset programme.

The combined effect of these three actions – growth of bacteria, mechanical treatment and heat treatment – results in syneresis, i.e. separation of whey from the curd grains. The finished curd is placed in cheese moulds of metal, wood or plastic, which determine the shape of the finished cheese.

The cheese is pressed, either by its own weight or more commonly by applying pressure to the moulds. Treatment during
curd making and pressing determines the characteristics of the cheese. The actual flavour of the cheese is determined during the ripening of the cheese.

Different steps in cheese making are discussed below.

Pasteurisation

Before the actual cheese making begins, the milk usually undergoes pre-treatment designed to create optimum conditions for production.

Milk intended for types of cheese which require more than one month for ripening need not necessarily be pasteurised, but usually is.

Milk intended for unripened cheese (fresh cheese) must be pasteurised. This implies that cheese milk for types needing a ripening period of at least one month need not be pasteurised in most countries.

Milk intended for original Emmenthal, Parmesan and Grana, some extra hard types of cheese, must not be heated to more than 40°C, to avoid affecting flavour, aroma and whey expulsion. Milk intended for these types of cheese normally comes from selected dairy farms with frequent veterinary inspection of the herds.

Although cheese made from unpasteurised milk is considered to have a better flavour and aroma, most producers (except makers of the extra hard types) pasteurise the milk because its quality is seldom so dependable that they are willing to take the risk of not pasteurising it.

Pasteurisation must be sufficient to kill bacteria capable of affecting the quality of the cheese, e.g. coliforms, which can cause early “blowing” and a disagreeable taste. Regular pasteurisation at 72 – 73°C for 15 – 20 seconds is most commonly applied.

However, spore-forming microorganisms in the spore state survive pasteurisation and can cause serious problems during the ripening process. One example is Clostridium tyrobutyricum, which forms butyric acid and large volumes of hydrogen gas by fermenting lactic acid. This gas destroys the texture of the cheese completely (‘blowing'), not to mention the fact that butyric acid is unsavoury.

More intense heat treatment would reduce that particular risk, but would also seriously impair the general cheese making properties of the milk. Other means of reducing thermotolerant bacteria are therefore used.

Traditionally, certain chemicals have been added to cheese milk prior to production to prevent “blowing” and development of the unpleasant flavour caused by heat-resistant spore-forming bacteria (principally Clostridium tyrobutyricum). The most commonly used chemical is sodium nitrate (NaNO3), but at production of Emmenthal cheese, hydrogen peroxide (H2O2) is also used. However, as the use of chemicals has been widely criticised, mechanical means of reducing the number of unwanted microorganisms have been adopted, particularly in countries where the use of chemical inhibitors is banned.

Starter cultures

The starter culture is a very important factor in cheese making; it performs several duties.

Two principal types of culture are used in cheese making:

– mesophilic cultures with a temperature optimum between 20 and 40°C

and

– thermophilic cultures which develop at up to 45°C.

The most frequently used cultures are mixed strain cultures, in which two or more strains of both mesophilic and thermophilic bacteria exist in symbiosis, i.e. to their mutual benefit. These cultures not only produce lactic acid but also aroma components and CO2. Carbon dioxide is essential to creating the cavities in round-eyed and granular types of cheese. Examples are Gouda, Manchego and Tilsiter from mesophilic cultures and Emmenthal and Gruyère from thermophilic cultures.

Single-strain cultures are mainly used where the object is to develop acid and contribute to protein degradation, e.g. in Cheddar and related types of cheese.

Three characteristics of starter cultures are of primary importance in cheese making, viz.

– ability to produce lactic acid

– ability to break down the protein and, when applicable,

– ability to produce carbon dioxide (CO2).

The main task of the culture is to develop acid in the curd.

When milk coagulates, bacteria cells are concentrated in the coagulum and thus in the cheese.

Development of acid lowers the pH, which is important in assisting syneresis (contraction of the coagulum accompanied by elimination of whey).

Furthermore, salts of calcium and phosphorus are released, which influence the consistency of the cheese and help to increase the firmness of the curd.

Another important function performed by the acid-producing bacteria is to suppress surviving bacteria from pasteurisation or recontamination bacteria which need lactose or cannot tolerate lactic acid.

Production of lactic acid stops when all the lactose in the cheese (except in soft cheeses) has been fermented. Lactic acid fermentation is normally a relatively fast process. In some types of cheese, such as Cheddar, it must be completed before the cheese is pressed, and in other types within a week.

If the starter also contains CO2-forming bacteria, acidification of the curd is accompanied by production of carbon dioxide through the action of citric acid fermenting bacteria. Mixed strain cultures with the ability to develop CO2 are essential for production of cheese with a texture with round holes/eyes or irregularly shaped eyes. The evolved gas is initially dissolved in the moisture phase of the cheese; when the solution becomes saturated, the gas is released and creates the eyes.

The ripening process in hard and certain semi-hard cheeses is a combined proteolytic effect where the original enzymes of the milk and those of the bacteria in the culture, together with rennet enzyme, cause decomposition of the protein.
Other additions before making the curd

Calcium chloride (CaCl2)

If the milk is of poor quality for cheese making, the coagulum will be soft. This results in heavy losses of fines (casein) and fat as well as poor syneresis during cheese making.

5 – 20 grams of calcium chloride per 100 kg of milk is normally enough to achieve a constant coagulation time and result in sufficient firmness of the coagulum. Excessive addition of calcium chloride may make the coagulum so hard that it is difficult to cut.

For production of low-fat cheese, and if legally permitted, disodium phosphate (Na2PO4), usually 10 – 20 g/kg, can sometimes be added to the milk before the calcium chloride is added. This increases the elasticity of the coagulum due to formation of colloidal calcium phosphate (Ca3(PO4)2), which will have almost the same effect as the milk fat globules entrapped in the curd.

Carbon dioxide (CO2)

Addition of CO2is one method of improving the quality of cheese milk. Carbon dioxide occurs naturally in milk, but most of it is lost in the course of processing. Adding carbon dioxide by artificial means lowers the pH of the milk: the original pH is normally reduced by 0.1 to 0.3 units. This will then result in shorter coagulation time. The effect can be utilised to obtain the same coagulation time with a smaller amount of rennet.

Saltpetre (NaNO3 or KNO3)

Fermentation problems may be experienced if the cheese milk contains butyric-acid bacteria ( Clostridia) and/or coliform bacteria.

Saltpetre (sodium or potassium nitrate) can be used to counteract these bacteria, but the dosage must be accurately determined with reference to the composition of the milk, the process for the type of cheese, etc., as too much saltpetre will also inhibit growth of the starter. Overdosage of saltpetre may affect the ripening of the cheese or even stop the ripening process.

Saltpetre in high doses may discolour the cheese, causing reddish streaks and an impure taste. The maximum permitted dosage is about 30 grams of saltpetre per 100 kg of milk.

In the past decade usage of saltpetre has been questioned from a medical point of view, and in some countries it is also forbidden.

Colouring agents

The colour of cheese is to a great extent determined by the colour of the milk fat, and undergoes seasonal variations. Colours such as carotene and orleana, a natural anatto dye, are used to correct these seasonal variations in countries where colouring is permitted.

Green chlorophyll (contrast dye) is also used, for example for blueveined cheese, to obtain a “pale” colour as a contrast to the blue mould.
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Cheese Fondue #3

gruyere cheese, cornstarch, nutmeg, Kirsch

By: Elizabeth Powell

Serves: 4 Servings

Ingredients:

2 c White wine
1/2 Clove garlic; pressed
1 lb Gruyere cheese; grated
2 tb Cornstarch
2 tb Kirsch
1/4 ts Nutmeg
1/2 ts Salt

Instructions:

In the top of a double boiler, heat wine until barely simmering. Add
garlic. Dredge cheese in cornstarch, add to wine and stir until cheese
melts. Add Kirsch and seasonings, continuing to stir until smooth. Turn
into Fondue pot, keep warm over alcohol lamp while serving.

Serve with chunks of French bread, slices of apples and pears, and
quartered carrots to dip in cheese.

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Monday

Cheese Making Through the Ages

hieroglyphics, Egyptian hieroglyphics, lactic acid

by Jean Feingold

The many different types of cheeses available mean there is something to suit every taste. It is generally believed that cheese was first made in the Middle East. Legend has it that a nomadic Arab made cheese by accident when a saddlebag filled with milk fermented due to the hot sun and the galloping movement of his horse.

Early cheeses were not the solid products we eat today. They were simple curds and whey, like what Little Miss Muffet ate. The curd is the solid part while the whey is liquid.

Workmen making cheese are depicted in Egyptian hieroglyphics. In ancient times, the whey was eaten immediately while the curd was salted or dried for preservation. The Roman Legion helped spread the art of cheesemaking throughout Europe and England. The monasteries and feudal estates of Europe made great improvements in cheesemaking during the Middle Ages. Many of the classic varieties of cheese enjoyed today were developed by monks.

During the Renaissance, cheese decreased in popularity because it was considered unhealthy. By the nineteenth century, sentiment had changed and cheese production moved from farms to factories. No one involved in the early history of cheese could have imagined that today people would buy cheese online.

While most cheeses are mass produced today, some artisanal cheeses are still made
by hand using old-fashioned techniques. When you buy cheese online, it is possible to deal directly with the people who make the cheese.

How cheese is made today

Cheese can be made from the milk of cows, goats, sheep and even buffaloes. The basic principle involved in making natural cheese is to curdle the milk so it forms into curds and whey. Contemporary cheesemaking methods stimulate the curdling process by using a starter, which is a bacterial culture that produces lactic acid, and rennet, a coagulating enzyme to speed up the separation of liquids and solids. Different bacterial cultures are used depending on the type of cheese being made.

The least sophisticated types of cheese for sale are the fresh, unripened varieties like cottage cheese. These are made by warming milk and letting it stand, treating it with a lactic starter to help the acid development and then draining the whey. The cheese is eaten fresh. This is the simplest form of cheese.

For more complex cheeses, bacterial cultures are used to lower the pH or acidify the cheese. It is important to make sure the right amount of acid is produced or the cheese's texture will be poor. At this point, the cheese will begin to coagulate and form curds and whey. The process is enhanced by adding rennet.

The curd is then heated and cut, allowing whey to escape. The curd hardens before it is salted, shaped and pressed. Depending on the variety, the cheese will then be aged or ripened for different amounts of time. Bacteria are still growing in the cheese, resulting in flavor and texture changes.

Cheese rinds are formed during the ripening process, often naturally. The rind's main function is protecting the interior of the cheese while allowing it to ripen harmoniously. Its presence does affect the final flavor of the cheese. Every variety of cheese for sale has gotten to market after being made through some variation of this process.
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Cheese Grits

Grits, Velveeta, casserole


Serves: 12 Servings

Ingredients:

1 1/2 c Grits
1/4 c Margarine
3 Egg; beaten
1 lb Velveeta; grated
1 ts Salt
1 ds Tabasco or Pickapeppa sauce
Paprika

Instructions:

Cook grits according to package directions. Add margarine, eggs, cheese
and salt; cook slowly until cheese melts. Remove from heat and add Tabasco
or Pickapeppa sauce. Pour into a casserole or souffle dish and sprinkle
with paprika. Bake one hour at 250 degrees.

Readmore »»

Cheese Blintzes #2

crepes, cottage cheese, Ricotta cheese


Serves: 8 Servings

Ingredients:

---------------CREPES------------------
3/4 c All-purpose flour
1/2 ts Salt
2 lg Eggs
1 c Milk
2 tb Unsalted butter; melted
1 Stick unsalted butter at


Instructions:

---------------FILLING-----------------
-room temp.
1 lb Ricotta cheese (or dry
-cottage cheese)
1 lg Egg yolk
1 tb Unsalted butter; melted
1 tb Granulated sugar
1/2 ts Vanilla extract

Make the crepe batter:

*** Sift flour and salt together into a bowl.

*** In a large bowl, beat eggs with an electric mixer. Add milk and 2
tablespoons of melted butter, beating until well mixed. Add flour mixture
and continue to beat until smooth. Cover and refrigerate at least 30
minutes.

Prepare the filling:

*** Combine ricotta cheese, egg yolk, 1 tablespoon melted butter,
granulated sugar, and vanilla extract. Beat with an electric mixer until
smooth. Cover and refrigerate until ready to use.

*** Preheat oven to its lowest setting.

*** Remove crepe batter from the refrigerator. It should be the
consistency of heavy cream. If too thin, add up to 2 additional tablespoons
of flour to thicken.

*** Melt 1 teaspoon of the butter in a 7-inch skillet over medium heat,
swirling pan to
coat the whole surface. Put 1+1/2 tablespoons of batter
into the pan, swirling quickly to spread batter evenly over bottom of pan.
Cook until air bubbles begin to form on top on top and the edges start to
curl away from the sides of the pan. Remove crepe with a spatula and flip
over, browned side up, onto a plate. Repeat until batter is used up,
melting 1 teaspoon of butter in the pan before adding each 1+1/2
tablespoons of fresh batter.

*** To make blintz, take a crepe, browned side up, and place 1 tablespoon
of filling in the center. Lift the far edge of the crepe up and over the
filling, then lift up the near edge, overlapping and crimping the edges
together to close. Fold sides up, again overlapping and crimping to
secure. Transfer to a plate, and repeat with remaining crepes.

*** Melt the remaining butter in a large frying pan over medium heat. Add
a few filled blintzes, seam side down, and saute until golden brown. Gently
turn blintzes over and cook until the other side is golden brown. Remove
blintzes from the pan and place on an oven-proof plate. Keep cooked
blintzes warm in a very low temp. oven as you saute the rest.

*** Dust with confectioners sugar, serve with fruit sauce or syrup. Makes
16-18 blintzes
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Cheese and Bacon Pinwheels

Rye bread, jelly roll


Serves: 28 Servings

Ingredients:

1 c Shredded cheddar cheese
1/4 c Crisp bacon; crumbled
1/4 c Margarine; softened
2 tb Green onions; chopped
7 sl Rye bread; crusts removed

Instructions:

In a small bowl, stir together all ingredients except bread. Flatten each
bread slice with a rolling pin. Spread each slice with 1 1/2 Tablespoon
cheese mixture.

Roll up jelly roll style. Place 4 toothpicks into each piece, then using a
serrated knife, cut into 4 pices. Place on a cookie sheet.

Heat boriler, and broil for 1 1/2 to 2 1/2 minutes or until lightly browned
and cheese is melted.

Serve immediately.

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Tuesday

Better Mac And Cheese, Please

Macaroni and cheese, Alfredo sauce,


by Poellnitz, Vicki A

Treat your family to the ultimate feel-good food.

Macaroni and cheese makes it to the top of the list of comfort foods. Most of the mac and cheese served these days comes from a boxed mix or the freezer, but it's easy to make it from scratch. Ten minutes is all you need to stir up the sauce. Once you've reached this point, the variations are endless. Mix in any type of shredded cheese, cooked pasta, salt, and pepper, and you're set.

We recommend shredding block cheese with a grater for the creamiest results. VICKI A. POELLNITZ

TACO DINNER MAC AND CHEESE

MAKES 4 SERVINGS

PREP: 15 MIN., COOK: 25 MIN.

1 (8-ounce) package elbow macaroni

1 pound ground beef

1 (1.25-ounce) envelope reduced-sodium taco seasoning mix

¾ cup water

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

1 (8-ounce) block sharp Cheddar cheese, shredded

Toppings: chopped tomato, avocado, and green onions, sour cream, salsa

PREPARE pasta according to package directions. Drain and keep warm.

BROWN ground beef in a nonstick skillet over medium-high heat until no longer pink. Drain.

RETURN beef to skillet; stir in taco seasoning mix and ¾ cup water. Bring to a boil, and cook, stirring occasionally, 7 minutes or until most of the liquid evaporates. Remove beef mixture from heat.

MELT butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat.

STIR in 1 ½ cups cheese, stirring until melted. Stir in cooked pasta and beef mixture. Sprinkle with remaining ½ cup cheese. Serve immediately with desired toppings. STEWART GORDON

CHARLESTON, SOUTH CAROLINA

HEARTY MAC AND CHEESE

MAKES 4 SERVINGS

PREP: 15 MIN., COOK: 17 MIN.

1 (8-ounce) package elbow macaroni

1 ½ cups diced cooked ham

½ small onion, chopped

Vegetable cooking spray


1 cup frozen green peas, thawed

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1/8 teaspoon ground red pepper

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

1 (8-ounce) block sharp Cheddar cheese, shredded

PREPARE pasta according to package directions. Drain and keep warm,

SAUTÉ ham and onion in a large nonstick skillet coated with cooking spray over medium-high heat 5 minutes; stir in peas and next 3 ingredients. Set aside.

MELT butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until mixture is thickened. Remove from heat.

STIR in 1 ½ cups cheese, stirring until melted. Stir in cooked pasta and ham mixture. Sprinkle with remaining ½ cup cheese. Serve immediately.

CREAMY MAC AND CHEESE

MAKES 2 TO 3 MAIN-DISH OR 4 TO 6 SIDE-DISH SERVINGS

PREP: 10 MIN., COOK: 8 MIN.

1 (8-ounce) package elbow macaroni

1 (10-ounce) container refrigerated Alfredo sauce

½ cup milk

½ teaspoon freshly ground black pepper

¼ teaspoon salt

¼ teaspoon ground red pepper

1 (8-ounce) block Cheddar cheese, shredded

PREPARE pasta according to package directions. Drain and keep warm.

BRING Alfredo sauce and next 4 ingredients to a boil in a large saucepan. Remove from heat. Stir in cheese until melted. Stir in cooked pasta. Serve immediately.
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Baked Mac 'n' Cheese

casserole,

Serves: 2 Servings

Ingredients:

1 cn Campbell's Condensed Cheddar
-Cheese Soup (10.75 oz)
1/2 cn Milk (use soup can)
1 ts Prepared mustard
1/8 ts Pepper
2 c Hot cooked elbow or medium
-shell macaroni (~1.5 c dry)
2 ts Margarine or butter, melted
1 tb Dry bread crumbs

Instructions:

*** In 1 quart casserole, combine soup, milk, mustard and pepper. Stir
in macaroni.

*** In cup, combine margarine and bread crumbs. Sprinkle over
casserole.

*** Bake at 400'F. 20 minutes or until hot and bubbling.

Makes 2 1/2 cups, 2 main dish or 4 side dish servings.

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Almond-Blue Cheese Balls

Chives, Chutney, Parsley

Recipe by: Mrs. C. K. Payne, III

Serves: 24 Servings

Ingredients:
1/2 lb Cream Cheese
1/2 lb Blue Cheese
A Little Fresh Cream; as
-necessary
1 tb Onion; grated
1 1/2 tb Fresh Parsley; chopped
1 1/2 tb Chives; chopped
1 1/2 tb Chutney; drained-chopped
Salt And Pepper; to taste
Almonds; chopped

Instructions:
Blend and form in little individual balls adding drops of fresh cream to
adjust consistency of mixture. Roll in chopped almond and chill. Source:
Mountain Measures--Junior League of Charleston, WV ed. 1974


Readmore »»
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