1 / 16

Soft ripened cheeses

Soft ripened cheeses. Queso Diego Tuesday, October 16, 2012 Laurie Gerber. Kinds of Cheese (American Cheese Society Classification). Fresh cheeses – chevre , cottage cheese, mozzarella Soft-ripened cheeses – brie, camembert Semi-soft cheeses – jack, havarti , port- salut

gareth
Download Presentation

Soft ripened cheeses

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Soft ripened cheeses Queso Diego Tuesday, October 16, 2012 Laurie Gerber

  2. Kinds of Cheese(American Cheese Society Classification) • Fresh cheeses – chevre, cottage cheese, mozzarella • Soft-ripened cheeses – brie, camembert • Semi-soft cheeses – jack, havarti, port-salut • Firm/hard cheeses – cheddar, gouda, swiss, parmesan • Blue cheeses – roquefort, stilton, gorgonzola • Pasta filata cheeses – mozzarella, provolone • Natural rind cheeses – Stilton, Mimolette • Washed rind – Muenster, Taleggio • Processed cheeses – American, Laughing Cow

  3. Appearance of soft-ripened cheese 2012 1000 1000BC AD 2000BC 1500 - Cheddar 879 - Gorgonzola 1791 - Camembert 1900 - Cambozola • 2000 BC - First “secure” evidence of cheesemaking • Sumerian cuneiform • Egyptian tomb murals 700s - Brie– Charlemagne places standing order

  4. Brie

  5. What makes it a soft ripened cheese? • Soft – high moisture curds • Primary ripening (acidification) with bacterial culture • Shaped in molds/hoops but not pressed • Secondary ripening with fungal mold – from the outside in • “Bloomy” or wrinkly exterior • Perishable – brief time window of perfection • All about flavor – not a milk preservation method

  6. Types and styles • Fully ripened (brie, camembert) • Thin profile enables full paste ripening before spoilage • Chalky core (humbolt fog, grattepaille) • Thick profile retards mold ripening of center • Surface ripened • Lower moisture inhibits spoilage as cheese ages/dries • Cow, goat, sheep and mixed-milk varieties • Majority from France, some in Spain, Italy, Germany, US, UK • Other common features: • Vegetable ash – encourages mold, discourages bacteria. Most common on goat cheese.

  7. Brie de Meaux

  8. GrattePaille

  9. Soft ripened cheese production • Cultures • generally mesophillic bacterial culture • Two or three strains produce diacetyl giving buttery flavor: • Leuconostocmesenteroides ssp. Cremoris • Lactococcuslactissubsp. biovardiacetylactis • LactococcuslactissspLactis ? • Two types of white mold – in starter or spray on • Penicilliumcandidum • Geotrichumcandidum • One blue mold • Penicilliumroqueforti • Ripening temperature: Low (75°) to moderate (90°) • Milk ripening time: Varies – 1 – 24 hours • Rennet: small quantity – few drops – 1.2t/gallon • Curd cutting: Large pieces - Large cubes – slices – no cutting • Stirring: none • Cooking/washing: none • Shaping: Drain in mold – no pressing • Salting: Surface salting • Ageing: brief – 10 days – 6 weeks • Shelf life: Short, perishable

  10. About the (fungal) molds • Often used in combination • Equal amounts or about 2:1 • Penicilliumcandidum • Geotrichumcandidum

  11. Penicilliumroqueforti • Blue mold • Stilton -> • Also possible to use as surface mold as in Monte Enebro

  12. About butteriness • Brie – whole milk cheese • Secondary ripening and diacetyl, not high fat • Fat content • Brie – 60% (of dry matter); 31% of cheese • Double cream – 60-75% (of dry matter); • Triple cream – >75% (of dry matter); 39% of the cheese • Because brie is high moisture – lower fat than cheddar

  13. Ripening/Ageing • Mold growth is aerobic • Ripening from outside->in • Desirable developments • Bloomy rind • Proteolysis/lipolysis (transformation of paste from chalky/firm to supple/oozy) • Flavor development: savory, mushroomy, pungent • Undesirable developments • Pathogens (salmonella, listeria) • Pink or black mold • Ammonia and sulphur (overripe/spoiled)

  14. Valençay

  15. Aging profile

  16. Examples – Provided by Mary PalmerTaste Artisan Cheese! • Brie de Meaux Whole cow’s milk France • Explorateur Triple cream cow’s milk France • Humboldt Fog Goat’s milk Ash midline and exterior dusting Sonoma, California • Monte Enebro Goat’s milk Blue mold ripened Spain

More Related