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Lecture Professional cooking (7/E): Chapter 25 (part 2) - Gisslen

This chapter identifies and describes the many dairy products used regularly in the kitchen and gives guidelines for handling, storing and cooking with them. The longest section of the chapter describes the many types of cheeses produced in North America and Europe and gives examples of each type. | Cheese Unripened Cheeses Cottage Cheese Ricotta cheese Cream cheese Neufchâtel Mozzarella Mozzarella di bufala Feta Varieties Cheese Semi-Soft Cheeses Bel Paese Fontina Port Salut American Muenster Brick Varieties Cheese Soft Ripened Cheeses Brie Camembert Chaource Explorateur Brillat-Savarin St. André Boursault Boursin Liederkranz Limburger Varieties Cheese Hard Cheeses Cheddar Colby Monterey Jack Emmenthaler Gruyére Comté Varieties Appenzeller Raclette Edam Gouda Provolone Cheese Blue-Veined Cheeses Roquefort Maytag Stilton Gorgonzola Cabrales Bleu de Bresse, Fourme d’Ambert Pipo Crem’ Saga Bavarian Blue Blue Castello Varieties Cheese Goat Cheeses Chèvre Montrachet Boucheron Banon (wrapped in chestnut leaves) Crottin de Chavignol Chabis Rocamadour Saint-Marcellin Varieties Top row: Bucheron, Humboldt Fog, and Valençay. Bottom row: Banon and button chèvres. Cheese Varieties Clockwise from top left: Parmigiano-Reggiano, Caerphilly, . | Cheese Unripened Cheeses Cottage Cheese Ricotta cheese Cream cheese Neufchâtel Mozzarella Mozzarella di bufala Feta Varieties Cheese Semi-Soft Cheeses Bel Paese Fontina Port Salut American Muenster Brick Varieties Cheese Soft Ripened Cheeses Brie Camembert Chaource Explorateur Brillat-Savarin St. André Boursault Boursin Liederkranz Limburger Varieties Cheese Hard Cheeses Cheddar Colby Monterey Jack Emmenthaler Gruyére Comté Varieties Appenzeller Raclette Edam Gouda Provolone Cheese Blue-Veined Cheeses Roquefort Maytag Stilton Gorgonzola Cabrales Bleu de Bresse, Fourme d’Ambert Pipo Crem’ Saga Bavarian Blue Blue Castello Varieties Cheese Goat Cheeses Chèvre Montrachet Boucheron Banon (wrapped in chestnut leaves) Crottin de Chavignol Chabis Rocamadour Saint-Marcellin Varieties Top row: Bucheron, Humboldt Fog, and Valençay. Bottom row: Banon and button chèvres. Cheese Varieties Clockwise from top left: Parmigiano-Reggiano, Caerphilly, Dry Jack, Pecorino Romano, and aged Gouda. * All except Dry Jack and Gouda are hard grating (grana) cheeses. Cheese Process Cheese Process cheese is manufactured by: Grinding one or more natural cheeses. Heating and blending them with emulsifiers and other ingredients. Pouring the mixture into molds to solidify. Process cheese is a uniform product that does not age or ripen like natural cheese. It keeps very well. It is usually mild in flavor and gummy in texture. Varieties Cheese Storage and Service In general, the firmer and more aged the cheese, the longer it will keep. Serve cheeses at room temperature. This is the single most important rule of cheese service. Only at room temperature will the full flavors develop. Varieties Cheese Cooking with Cheese Three varieties of cheese account for the majority of cheese used in cooking: Cheddar: Most frequently used in North American dishes. Swiss-type cheeses: Used more often in European-style dishes. Parmesan-type .