Find out more about blue cheese, ways cheese can help you lose weight and more!
The Battle of Cheeses:
Colby Vs. Cheddar
Similarities: Similar appearance, Both made from cows
Differences: Colby is softer, Cheddar requires aging, Colby originated in Wisconsin U.S., Cheddar originated in England.
Different Results of Age in Cheese
There are different results of the aging of cheese. For example, with cheddar cheese, the longer it is aged the bolder it will taste. It will also make the cheese harder. Colby cheese is better not aged because when it isn't aged it is soft and mild but when it is aged it is all cracked and dry. Mozzarella cheese moisture lowers the longer it ages. When Swiss cheese is fully aged, it will start to show cracks in it.
How to make Traditional Parmesan Cheese
Here are the steps on how to make real Traditional Parmesan cheese.
- 2 gallons fresh milk from cows, goats, or both
- 1/4 teaspoon lipase powder, dissolved in 1/4 cup cool water and allowed to set for 20 minutes (optional)
- 1 packet direct-set thermophilic culture (use 1/8 teaspoon if using bulk packet)
- Rennet (choose one):
- 2 pounds sea salt (non-iodized) or cheese salt
- 1 gallon water
- Olive oil
- Large pot
- Long knife (curd knife; does not need to be sharp)
- Cheesecloth (2 pieces)
- Cheese press
- Wire whisk
- Heat the milk to 87°F. Add the thermophilic culture and lipase, and stir well. Cover and allow to ferment for 45 minutes.
- Check temperature and make sure milk is no warmer than 90°F. Stir to homogenize the milk, and slowly incorporate the diluted rennet using an up-and-down motion with your spoon to ensure that the rennet works its way through all the milk, so you can get the highest possible yield.
- Allow the cheese to set for 30 to 45 minutes at 90°F, or until the whey begins to separate from the curd. You should see a layer of mostly clear whey floating on top of the curd, and the curd should be pulling away from the sides of your pot. If you use lipase, this may take a little longer.
- Using a long knife, cut the curds into 1/4-inch cubes.
- Stir the curd with a whisk, slicing it into small pieces. The pieces should all be roughly the same size.
- Over the next 25 minutes, slowly heat the curds to 100°F, stirring frequently with your wooden spoon. As you stir, the curds will shrink.
- Slowly heat the curds to 125°F, stirring to prevent matting. The curds should be small, and if you bite one it should squeak in your teeth. When they have reached 125°F, turn off the heat and allow the curds to rest for 5 minutes.
- Pour the curds into a press lined with cheesecloth, and press at 5 pounds of pressure for 15 minutes.
- Using a fresh piece of cheesecloth, flip the cheese and press, again, at 10 pounds of pressure for 30 minutes.
- Repeat this process again, at 15 pounds of pressure for 2 hours, rinsing your cheesecloth in clean, cool water each time and hanging to dry.
- Finally, press at 20 pounds of pressure for 12 hours, or overnight.
- Mix two pounds of sea salt with 1 gallon of cold water to make a brine. Place the cheese in the brine and let it soak for 24 hours.
- Take the cheese out of the brine and age at 55° to 60°F for at least 8 months. (Click here for practical methods for aging cheese.) Coat the cheese daily with olive or coconut oil, and if mold appears wipe it off with a clean cloth dipped in salt water or vinegar. Credit:http://www.culturesforhealth.com/how-to-make-parmesan-cheese-recipe
How Cottage Cheese can Help You Lose Weight!
If you are going on a diet cottage cheese can help you.It is high in calcium which is great for bone growth. It is also low in calories and is high in protein so it will give you all the nutrients you need to grow but still stay healthy at the same time.
Blue cheese is a type of semi soft and creamy textured cheese with blue veins of mold inside it.
Why does it have veins? During production of the cheese the veins are formed when the cheese is spiked, or when stainless steel rods are poked in the cheese to let oxygen flow throughout it and encourage the mold to grow.
What kind of milk is blue cheese made of? Blue cheese is made out of pasteurized and unpasteurized cow milk, sheep milk, and goat milk.
1. What are veins?
2. Which requires age, Colby or Cheddar?
3. What cheese shows cracks in it when it is fully aged?
4. Cottage cheese is high in protein and what?
5. What happens when cheese is spiked?
Blue Cheese: A semi soft creamy textured cheese with blue veins of mold inside it.
Cheddar Cheese: An aged cheese that originated in England and is now manufactured in many countries.
Colby Cheese: A semi soft cheese that was originally manufactured and named after a city in Wisconsin .
Cottage cheese: A fresh cheese curd that has a mild flavor.
Cow Milk: Milk from a cow.
Goat Milk: Milk from a goat.
Mold: A fungus that can be used for medicine or dairy products and sometimes can be
Mozzarella Cheese: A slice-able cheese that originated in Italy.
Parmesan Cheese: A hard granular cheese used to add flavor to things.
Pasteurized: Dairy products that go through factory during production.
Sheep Milk: Milk that comes from a sheep.
Spiked: When stainless steel pipes are used to poke little holes through cheese to bring oxygen inside it to help mold grow inside.
Swiss Cheese: A name for a category of related cheese in North America that originated in Switzerland.
Veins: Little holes inside cheese that mold grows through.
Unpasteurized: Dairy products that are produced naturally.
Wisconsin: Big state in which cheese is made.