Tag Archives: Cheese

Diet Plans And Menus – The Atkins Diet by Levi Reiss

Posted by on January 30, 2012 No comments

The Atkins Diet is one of the best known diets. It consists of four phases, the induction phase, the ongoing weight loss phase, the pre-maintenance phase, and the lifetime maintenance phase. The induction phase lasts two weeks. In this phase you will burn off your fat reserves and free yourself from food dependencies. It is very important to avoid forbidden foods such as bread, pasta, fruits, and certain vegetables. Be sure to quit eating when you are no longer hungry. Your daily consumption of glucides must not exceed 20 grams a day. The ongoing weight loss phase lasts for several weeks. In many ways it resembles the previous phase. Now your food intake may include small red fruits or berries, cheese such as cottage cheese or mozzarella, or nuts such as almonds or walnuts. Another choice is sunflower seeds. You may also add lemon juice or tomato juice to your diet at this point. Pay strict attention to the quantities of all these additional foods and do not add more than 5 grams of glucides to your daily intake.

Your consumption of glucides increases by 10 grams weekly throughout the pre-maintenance phase. During this phase you have to add foods one at a time to your diet. Each week you add 10 grams to your daily glucide intake. Permitted fruits include kiwi, peach, apples or grapefruit, (half an apple or grapefruit per day), or one third of a banana. Other choices include lentils, dried green beans, chick peas, long grain brown rice, oatmeal, potatoes, and carrots. Among the principles to follow in the lifetime maintenance phase are: avoid prepared foods (they tend to contain excessive glucides), stay away from sugar, practice sports or exercise a half hour a day, and moderate your caffeine and alcohol consumption.

The Atkins Diet is relatively easy to follow, at least if and when you reach the later stages. You don’t have to count calories. This diet claims to help fight heart disease, high blood pressure, and Type 2 diabetes. Among its disadvantages are the major changes in dietary habits and the lack of variety in the early stages. During these stages many people suffer from constipation due to the lack of fiber and fruits.

Here are two sample menus: Menu 1 (Induction phase) Breakfast: Scrambled eggs with nitrate-free bacon and stewed tomatoes. Lunch: Chicken salad and nitrate-free ham and cheese. A fried egg with hamburger. Supper: Lamb chops, braised endives, and cheese.

Menu 2 (Ongoing weight loss phase) Breakfast: Fried eggs and creamed salmon. Lunch: Steak (half pound) with spinach, cucumber, and celery salad. Supper: Shrimp cocktail with mayonnaise. Roast chicken and red pepper. Cream cheese.

Some of the information in this article comes from a fascinating new book, La Bible des Regimes, written by Jenny de Jonquieres and published by Amerik Media. Her book describes more than 80 diets and weight reduction programs. Each diet is presented with 5 menu plans, a detailed discussion of its advantages and disadvantages, and a whole lot more. La Bible des Regimes is presently available only in French. For more information consult the publisher’s website www.amerik-media.com.

Unique Pizza Toppings You May Want To Try

Posted by on January 30, 2012 No comments

Are in you the mood for pizza? Before you order a traditional supreme or pepperoni, you may want to consider one of these unique versions. Get out of your rut with these tasty toppings ideas!

Greek

Greek pies forgo the traditional red sauce in favor of an olive oil based sauce, such as greet salad dressing. This type may have olives, onions, chopped roma or cherry tomatoes, and feta cheese. Mozzarella is typically added to hold it all together. Sometimes these types of pies are made with no sauce at all other than olive oil, with much of the flavor coming from the cheeses.

Seafood

Seafood pies use your favorite seafood instead of typical meat toppings. For instance, a shrimp pizza may use breaded shrimp and cocktail sauce instead of pepperoni and marinara sauce. The cheese is typically parmesan, which compliments the flavor of seafood well.

Taco

Taco pizza will use taco sauce or salsa as the main sauce. This is then topped with taco meat and, perhaps, cheddar and Monterrey jack cheese. This is cooked until the dough is baked and the cheese is melted, and then cool tomatoes, onions, and lettuce are added to the top. Sometimes, crushed taco or cheese flavored tortilla chips are added for additional crunch. Refried beans can also be added as part of the bottom layer to help all of the toppings stick. This style is best eaten with a fork, because the lettuce has a tendency to fall off of the crust.

BLT

Do you love the taste of BLT sandwiches? Why not make it into an Italian pie? To do this, bake the crust with no toppings. Then, when it is done, spread mayo or ranch dressing on it, top with crumbled cooked bacon, shredded lettuce, and chopped up tomatoes. If you want cheese, add shredded cheese.

Barbecue

A barbecue pizza will use barbecue sauce instead of marinara sauce. This is typically topped with onions and a smoked meat, like chicken, and cheese. This is a smoky twist on typical pies that can be quite pleasing.

Alfredo Based

Some people cannot eat traditional sauce due to stomach sensitivity. For these individuals, alfredo based version is a great alternative. These taste great topped with onions, chicken, and spinach. Fresh, cold tomatoes are also an excellent topping for this style.

PBB

Do you prefer something a little sweet? Then why not consider ordering or making a PBB (peanut butter and banana) pizza? These pies require an unflavored crust. Once the crust is baked but before it has a chance to cool, spread it with peanut butter. Then, top this with sliced bananas. For an added sweet touch, drizzle it with chocolate sauce, or add chocolate chips to the entire thing. This can be your entire meal, or you can add it on as a dessert option with a traditional dish for your main meal. With the fruit and healthy peanut butter, there is plenty of room for something sweet in your next meal.

By: aardis

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When they crave pizza Falls Church VA residents know just the place to call. Check out www.pizzapaisanos.com/.

I Love Italian Wine and Food – The Emilia-Romagna Region by Levi Reiss – ArticleCity.com

Posted by on January 30, 2012 No comments

Emilia-Romagna stretches from the Ligurian border in northeastern Italy to the Adriatic Sea. As the name indicates, historically it was composed of two regions, Emilia and Romagna. It may be the only region of Italy named for a road, one constructed by the Ancient Romans almost 2200 years ago. It is one of the most prosperous regions of Italy with strong agricultural, industrial, and tourist economic activity. Its total population is about 3.9 million.

Emilia-Romagna produces a very wide variety of pasta, fruits and vegetables, olive oil, balsamic vinegar, cheese, and fresh and cured meats. Two of its biggest stars are a cheese, Parmigiano Regianno, and a ham, Prosciutto di Parma. Parmesan cheese as it’s known in English, was mentioned by the famous Italian author of the Fourteenth Century, Giovanni Boccaccio. We review it below. Parma ham, as it’s known in English, is an uncooked ham that is dry cured for at least ten months. Usually it is served in very thin slices, often as appetizer with melon.

Bologna whose population is about 375,000 is the administrative center of Emilia-Romagna. It is the home of the first university in the Western World, founded in the 11th Century. Bologna is also considered the capital of Italian gastronomy, in spite of its unfortunate association with a low-quality sandwich meat. Another city of interest is Rimini, a resort center on the Adriatic Sea with a population of 135 thousand.

Emilia-Romagna devotes about 178,000 acres to grapevines, it ranks 5th among the 20 Italian regions. Its total annual wine production is about 125 million gallons, giving it a 4th place. About 57% of the wine production is red, leaving 43% for white. The region produces 18 DOC wines. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin, presumably a high-quality wine and 1 DOCG white wine, Albana di Romagna. The G in DOCG stands for Garantita, but there is in fact no guarantee that such wines are truly superior. In fact, while this wine was the first white wine to be accorded the DOCG designation in Italy (1987), many feel that Albana di Romagna does not deserve such an award. (I have never tasted this wine, and from the reviews that I’ve read, I’m in no hurry to taste it.) About 21% of Emilia-Romagna wine carries the DOC or DOCG designation. Emilia-Romagna is home to more than four dozen major and secondary grape varieties, a few more red than white.

Widely grown international white grape varieties include Malvasia and Trebbiano. The best known strictly Italian white varieties are Albana (source of the DOCG wine) and Pignoletto.

Cabernet Sauvignon is the only widely grown international red grape variety. The best known strictly Italian red variety is Bonarda. The Italian red varieties Barbera and Sangiovese are found elsewhere, including California.

Before we reviewing the Emilia-Romagna wine and cheese that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region.

Start with Gelato di Parmigiano, Parmigiano “Ice Cream”, which includes heavy cream and grated Parmigiano-Reggiano cheese, suggested as an appetizer.

A more traditional dish is Scaloppine di Vitello alla Bolognese, Veal Scaloppine all Bolognese, which also includes Parmigiano-Reggiano cheese, as well as other local specialties Prosciutto di Parma and balsamic vinegar.

For dessert (as if the ice cream wasn’t a dessert) try Torta Bonissima, a Honey and Nut Pie.

OUR WINE REVIEW POLICY While we have communicated with well over a thousand Italian wine producers and merchants to help prepare these articles, our policy is clear. All wines that we taste and review are purchased at the full retail price.

Wine Reviewed

Donini Lamberti Trebbiano-Chardonnay IGT 2005 12% alcohol about $8 (liter)

Everybody has prejudices. I approached this bottle with several of them. It seems to me that a liter of wine is usually too big, accentuating quantity at the expense of quality. Given the economics of the wine industry, I am usually reticent to purchase a bottle for $8, which would be $6 for a regular-sized bottle. And finally while Emilia-Romagna is often known for its red wines, it is not particularly known for its white wines, with an unfortunate exception, the DOCG wine Albana di Romagna, discussed above. And now to the actual wine.

The first time that I drank this wine I found that its taste was one of green apples, dominating everything else but still light on flavor if not unpleasant. It didn’t really accompany the food, a breaded chicken cutlet in sweet and sour sauce with potatoes cooked in chicken fat. As the wine aged a bit, (it takes a long time to finish a liter if you don’t care to drink very much at a time) it got better instead of worse. I have read that 3.5 million bottles of this type wine are produced yearly. I understand that it is popular in fish restaurants along the Adriatic Sea. I’d love to find out for sure. Final verdict, not bad for the price.

Parmigiano-Reggiano is a cooked, unpressed semi-fat hard cheese made from raw cow’s milk. It is encased in a thin, yellow rind. This cheese is finely grained and very flaky. Its taste is delicate and fragrant, and frankly wasted with a wine of this quality.

Pizza – Moving Beyond Pepperoni

Posted by on January 30, 2012 No comments

If you’re a big fan of pizza, you have probably had more than your share of pepperoni and mozzarella cheese. But this venerable food doesn’t have to be constrained to such a small box. While most restaurants offer a host of typical toppings (ham, ground beef, sausage, various vegetables, mushrooms, etc.), more than a few have gotten extremely creative with the ingredients they put on their pie. If you feel like you’re ready to take your pie to the next level, you might want to try some of these unusual toppings next time you get a hankering for Italy’s finest export.

BBQ

A popular treat, particularly in the southern U.S., BBQ pork can make a delicious topping if used the right way. Most people don’t think of cheese and pork going together, but they fit together like peanut butter and jelly. One trick is to get creative with the sauce. Instead of using the usual tomato sauce, make a tangy barbeque sauce and you’ll get an entirely new experience out of a familiar meal. You might even want to make a little extra for dipping your crust.

Hot Wings

There are more than a few restaurants serving both hot wings and pizza, but how many of them combine the two? The results might be better than you would expect. Chicken is already a popular topping, so the main difference here is the sauce. A good hot sauce (you may be able to handle something a tad spicier than you usually like because of the bread) can transform your meal into a red-hot, mouthwatering surprise. Instead of having breadsticks on the side, you can serve it up with blue cheese and celery.

Cheeseburger

Another alternative pizza topping gaining popularity is the combination of ground beef and cheddar. That’s right, it’s a cheeseburger pizza, combing two of America’s favorite foods into one. If you’ve ever been unable to decide which you wanted for dinner, this can be a great way to avoid the choice altogether. If you’re feeling adventurous, you can add bacon to the pie for an added dimension. Pickles, onions, and other toppings are delicious and can add to that cheeseburger feeling.

Breakfast

Tired of waiting until dinner to enjoy a nice slice of pizza? Apparently, you’re not alone. Breakfast foods like sausage and eggs have become rather popular toppings. You can find some of these concoctions in the frozen food area of your grocery store, but you’re far more likely to enjoy it if you make your own at home or find a good restaurant specializing in this new twist on breakfast.

By: Andrew Stratton

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For the pizza Chantilly residents never get enough of, there’s only one place to go. For great deals and speedy delivery, go to www.pizzapaisanos.com/.

Wine And Cheese Parties Are Positively Delicious! by Ken Finnigan

Posted by on January 30, 2012 No comments

If there is one thing we all love I think we can all agree it would be food. In many cultures around the world food is a very important aspect of life with special occasions and food intertwined with each other. Food is a social and fundamental part of society. Face it going to dinner with a friend is much more fun than eating dinner alone. Perhaps that is why dinner parties are such a genius idea, the notion of a group of people getting together to share a meal as well as stimulating conversation while sipping a glorious wine is nothing short of sublime. Putting together such a gathering of companions does not need to be a daunting task, which often seems to be one of the main reasons many people do not host as many soirees as they would like. A much more simple wine and cheese party can give the same jovial atmosphere as a dinner party with less work, less expense and above all less stress on the host or hostess.

Not much is required for having a wine and cheese party compared to holding a dinner party. Decor can be relatively simple and often works best as such. Fancy plates and glasses are not obligatory either. While it is important to make sure that you have proper wine glasses, do not go out and buy glasses just for the occasion. As stated in an earlier article, Essential Wine Accessories, red wines tend to be served in a larger bowl style glass than whites because of their bigger bouquets, but many wine glass companies nowadays manufacture a more universal wine glass which is suitable for both reds and whites. Don’t feel obliged to buy red wine glasses if you only drink white and vice versa because if you would only get use out of them occasionally when you had an event like a wine and cheese party it is not worth the expense.

Plates are much the same as wine glasses. If you do not plan on throwing many events it is not worth the expensive of going out and purchasing small serving or even mingling plates. Mingling plates are special plates that have a hole in one side to side in a wine glass so that while a person is eating and drinking they do not have to worry about balancing their glass or setting it down somewhere. Instead you can opt for a much less expensive yet still fashionable idea of cocktail napkins. Go down to your local party supply store and pick up a variety of small cocktail napkins in different colors and patterns. Using a variety of cocktail napkins not only is less expensive but also means you can better color or theme coordinate if you are having a themed wine and cheese party.

The most important part of a wine and cheese night is of course the wine and cheese! It is important to pair the two as best as possible, even if neither you nor your guests are sommeliers. Wine and cheese from the same regions tend to go very well together, but this does not mean you have to serve a French wine with a French cheese. Some of the most basic and most popular pairings for wine and cheese are:

Brie with Merlot, Champagne or a Sweet Sherry

Camembert with Chenin Blanc or Cabernet

Sharp Cheddar with Cabernet, Sauvignon Blanc or Rioja

Cream Cheese with White Zinfandel

Muenster with Beaujolais or Zinfandel

Roquefort with Tawny Port

Swiss with Gewurztraminer

So as you can see having a wine and cheese party is very simple, inexpensive and just as enjoyable as a full on dinner party! Don’t stress if you don’t have the right sort of glasses or plates, the wine and cheese party is meant to be a stress free social event with friends and loved ones.

Pizza Trivia – Little Known Facts

Posted by on January 29, 2012 No comments

If you’re like most people, you have probably eaten pizza many times while taking this journey called life. Chances are, you have eaten it this year. But did you ever take the time to ask where it came from? Sure, everyone knows that it belongs to the broad spectrum of “Italian” food, but there is much more to the rich history of the food than just this. If you want to know more about your favorite pepperoni treat than how long it will take to get to your doorstep, here are some little known facts.

Greek Origin

While pizza is certainly most closely associated with Italy (and, by proxy, New York City), it was actually invented by the Greeks. Always a fan of using flat breads, they were the first to bake these breads and spread oil, vegetables, and spices on top. While this may not sound exactly comparable to what you get delivered today, it was almost certainly the first step towards the dish we know today. Italy, however, was the first country to open a pizzeria, which happened in the 18th century.

Cheese

While it’s hard to imagine pizza without cheese today, it wasn’t until 1889 that this indispensable topping was added. An Italian chef was commissioned to create a masterpiece for the visit of Queen Margherita. His innovations included adding cheese, tomato sauce, and basil, each of which represented one of the colors on the Italian flag. Now, of course, this particular version is known popularly as Margherita pizza, and most of the common pies we eat are derivations of this concept.

Pepperoni

Taking cheese as a staple ingredient, pepperoni is by far the most popular pizza topping in the United States. Nearly a third of all pies sold in America have pepperoni included, which makes the meal one of the country’s most enduring and widespread. Of course, this has in turn led to popular sales of the meat in grocery stores and other food outlets, as people either adapt it to other meals, eat it as a snack, or use it to make their own pies at home.

Crust

While there is no question that Chicago style deep dish has made a substantial impact on pizzerias around the world, the large majority of people still order and prefer a thinner crust. This doesn’t necessarily mean the thin, bark-like crust endorsed by some popular chains, but certainly thinner than the thick, nearly cake-like variety so popular on the banks of Lake Michigan.

By: aabadie

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For pizza Tysons Corner VA residents never leave one restaurant unsatisfied. Check out www.pizzapaisanos.com/.

Unique Pizza Toppings You May Want To Try

Posted by on January 28, 2012 No comments

Are in you the mood for pizza? Before you order a traditional supreme or pepperoni, you may want to consider one of these unique versions. Get out of your rut with these tasty toppings ideas!

Greek

Greek pies forgo the traditional red sauce in favor of an olive oil based sauce, such as greet salad dressing. This type may have olives, onions, chopped roma or cherry tomatoes, and feta cheese. Mozzarella is typically added to hold it all together. Sometimes these types of pies are made with no sauce at all other than olive oil, with much of the flavor coming from the cheeses.

Seafood

Seafood pies use your favorite seafood instead of typical meat toppings. For instance, a shrimp pizza may use breaded shrimp and cocktail sauce instead of pepperoni and marinara sauce. The cheese is typically parmesan, which compliments the flavor of seafood well.

Taco

Taco pizza will use taco sauce or salsa as the main sauce. This is then topped with taco meat and, perhaps, cheddar and Monterrey jack cheese. This is cooked until the dough is baked and the cheese is melted, and then cool tomatoes, onions, and lettuce are added to the top. Sometimes, crushed taco or cheese flavored tortilla chips are added for additional crunch. Refried beans can also be added as part of the bottom layer to help all of the toppings stick. This style is best eaten with a fork, because the lettuce has a tendency to fall off of the crust.

BLT

Do you love the taste of BLT sandwiches? Why not make it into an Italian pie? To do this, bake the crust with no toppings. Then, when it is done, spread mayo or ranch dressing on it, top with crumbled cooked bacon, shredded lettuce, and chopped up tomatoes. If you want cheese, add shredded cheese.

Barbecue

A barbecue pizza will use barbecue sauce instead of marinara sauce. This is typically topped with onions and a smoked meat, like chicken, and cheese. This is a smoky twist on typical pies that can be quite pleasing.

Alfredo Based

Some people cannot eat traditional sauce due to stomach sensitivity. For these individuals, alfredo based version is a great alternative. These taste great topped with onions, chicken, and spinach. Fresh, cold tomatoes are also an excellent topping for this style.

PBB

Do you prefer something a little sweet? Then why not consider ordering or making a PBB (peanut butter and banana) pizza? These pies require an unflavored crust. Once the crust is baked but before it has a chance to cool, spread it with peanut butter. Then, top this with sliced bananas. For an added sweet touch, drizzle it with chocolate sauce, or add chocolate chips to the entire thing. This can be your entire meal, or you can add it on as a dessert option with a traditional dish for your main meal. With the fruit and healthy peanut butter, there is plenty of room for something sweet in your next meal.

By: aardis

Article Directory:

When they crave pizza Falls Church VA residents know just the place to call. Check out www.pizzapaisanos.com/.
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    Fooding Group Limited is a global provider of food ingredient specializing in serving the demand for raw materials needed for finished food products. Our clients trust us to provide quality ingredients every single time.

Ny Catering Companies How They Can Add Spice To Your Bagels

Posted by on January 28, 2012 No comments

Usually, NY catering companies couple bagels with cream cheese. This kind of cheese, in addition to lox, is this chewy bread’s toppers. Nevertheless, modern days have introduced changes. That’s why today’s NY catering services not only match bagels with cream cheese and lox but also along with other varieties of cheeses, along with other varieties of food.

Cheeses are the most popular sorts of food in Europe, Australia, and the Americas. With the exception of wines, it is one of the oldest known food to people. There are a variety of cheeses for sale in North America, although the most popular topper for bagels is the cream cheese. When it comes to catering, NY eating places have totally changed how bagels are consumed. Here is a list of variants of cream cheese as well as other kinds of food that could be paired with bagels.

1. Regular cream cheese. Of course, everybody’s favorite and is particularly included in desserts, just like cheesecakes and fondues. It comes with a soft, creamy consistency, ideal as toppers for other breads too. The first American version of the cheese was initially known as Philadelphia. Today, it is identified by other brands and has been combined with bagels since.

2. Light or fat-free cream cheese. There are several brand names of sunshine or fat-free cream cheese out there and buyers can take a look at NY catering companies if they provide this kind of cheese. Normally, this type of cheese has no less than 15 calories per ounce and possesses zero grams fat. Great choice for girls, and also men, on the diet.

3. Scallion cream cheese. This version of cream cheese is scattered with carefully chopped scallions. Sodium or garlic powder maybe increased, yet restaurants and NY catering service companies have their own quality recipes. The scallions enhance the flavor of the cream parmesan cheese and its taste becomes fresher.

4. Sun-dried tomato cream cheese. Sun-dried tomatoes were initially found in Italy as a way to keep vegetables to be cooked during winter when meals are rare. These were sun-dried on tiled rooftops on the many houses in Italy. These days in catering, NY restaurants cut these scrumptious dried out tomatoes that are added onto the cream cheese, which give it a beautiful and delicious orange color. Individuals who wish to add more nutrition to the usual bagels and cream cheese can also add this nutritious food as well.

5. Fruit flavored cream cheese. Fresh along with processed fruits are added by NY catering companies onto cream cheese to give it a sweeter or more relaxing flavor. Jellies can be added as well.

6. Other cheeses. Those people who are bored with the standard cream cheese can add American, Swiss, or Muenster cheese on their bagels, as well. American cheese is mild-flavored and completely different from Swiss cheese. Muenster cheese’s smooth texture can be perfect for bagels.

In relation to catering, NY restaurants have unquestionably transformed the way the locals eat by adding scallions, sun-dried tomatoes, and fruits on regular cream cheese. NY catering service companies realize that bagels do not need to be boring. Thanks to these great enhancements you can use as bagel toppers, more people will be enticed to eat this scrumptious bread more frequently.

By: Albert Owens

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Looking for NY catering companies on the internet? Then check out NY catering services to learn more.
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    Fooding Group Limited is a global provider of food ingredient specializing in serving the demand for raw materials needed for finished food products. Our clients trust us to provide quality ingredients every single time.

Tips On Making A Low Fat Pizza by Peter Suhm

Posted by on January 27, 2012 No comments

Everyone loves pizza, especially kids. This is great and pizza is a great thing, but there is one single problem that parents can’t ignore: Pizzas tends to be very unhealthy, made by very fat cheese, bad meat etc. But it is possible to make a pizza that doesn’t contain that much fat. Here are some tips:

1.Use a low carb flour

Don’t only use normal flour, but look in your supermarket for special coarse pizza flour, it exist!

2.Don’t use normal salami/pepperoni

The standard salami/pepperoni that many pizza restaurants use is very unhealthy. Often it has nothing to do with meat at all and is almost only fat. Find a good Spanish chorizo sausage, but don’t put too much on, because it contains fat as well, but the quality is much higher.

3.Use the right cheese

A pizza isn’t a pizza without cheese, but cheese is the one thing that really makes a pizza unhealthy. When using grated mozzarella, find the low fat one in your supermarket. Always remember that the cheese is the evil bastard.

4.Vegetables, vegetables and vegetables

Teach your children (or yourself) to eat vegetables. For pizza topping I can recommend using red pepper (it’s so good on pizza!), mushrooms, onions and chilli (chilli helps you loose weight!).

5.Combine the pizza with salad

Nothing is more delicious than a newly baked pizza served with a green salad consisting of rucola, tomatoes and red onions on top of it.

6,7,8,9 and 10

Use your head! I bet you know what isn’t healthy. Just use your imagination and come up with great low fat pizza ideas!

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    Fooding Group Limited is a global provider of food ingredient specializing in serving the demand for raw materials needed for finished food products. Our clients trust us to provide quality ingredients every single time.

Cheese Making Pertinent Facts to Know About the Practice by Jean Kokus

Posted by on January 27, 2012 No comments

In Ancient History

Cheese making is said to be accidentally discovered by the nomads of Central Asia 10,000 years ago. Cottage cheese was a favorite among ancient Greeks as illustrated by their tragedies and comedies. Egyptian murals depict cheese making. Gauls and Romans alike, even when fighting, shared their love for cheese. Cheese products were efficient sources of nutrients for warriors because they could withstand all types of weather and time itself.

In Recent History

The start of mass production of cheese is parallel to the Industrial Revolution. Scientists of that time developed bacteria that aided production of cheese at large amounts. During World War II like in ancient times, they became staple foods of soldiers of all sides and fighting countries. Cheese making has become an industry not just a craft limited to a few people.

Its Products

Due to the varieties that have evolved in different countries, it is very difficult to categorize or classify cheese. One way of classifying the products of cheese making is by the characteristics of the products and they are fresh, processed, whey, semi-soft, sharp, hard, strong-smelling, semi-firm, blue vein, goat or sheep, soft-ripened, double and triple cream, and pasta filata. When classified according to age, they are the following:

▪ Curdled and drained, which are simplest and with very minimal processing. They are soft and with mild taste. They are spreadable on breads, crackers, and biscuits. A good example is cottage cheese.

▪ Whey, which refers to fresh cheeses that could be eaten raw or used in cooking

▪ Stretched curd that are kneaded using hot water and eaten after preparation. Good examples are Mozzarella and paneer.

Cheese making products could also be categorized according to texture and content.

The Process

Cheese making involves fundamental steps that you could do in your own kitchen. If you do it systematically, you could create your desired cheese as to content, texture, and taste. Here are common steps.

1. Sterilization of dairy milk at 161 degrees Fahrenheit, which is called pasteurization

2. Ripening, which is when you culture the milk by turning it into an acid

3. You add rennet into the cultured milk, which causes its protein to coagulate

4. Break up the curd to instigate whey release, which is referred to as cutting

5. Heat the cut curd so that moist is driven out of the curd and will result to its firming up

6. Remove the whey by hanging the cheese using a cheesecloth bag

7. Add salt for seasoning and preservation purposes

8. Mechanically press the whey from the cheese

9. Air dry the cheese

10. Ensconce the cheese in an air-tight container and let it age so that it will acquire its flavor and traits

Do not hesitate to conduct cheese making in the security and warmth of your home. coz if you really dont know you may end up wasting time, money etc.. Log online and visit The Grape and Granary for the best quality of materials and equipment. Save yourself from the enticement of packaging and branding that would cost you much, do your own cheese making! and thus we can now say that Cheese making is indeed an art! an art not much are familiar with!

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    Fooding Group Limited is a global provider of food ingredient specializing in serving the demand for raw materials needed for finished food products. Our clients trust us to provide quality ingredients every single time.