the milk of cows, goats, sheep and other
mammals. The milk of any of these mammals
is curdled using some combinations of rennet
or any of its substitutes and acidification.
The bacterium present in the milk acidifies it
and defines the flavour and texture of most of
the cheeses. Some cheeses also have mould,
a type of fungi, either throughout or only
on the outer rind.
Some facts about cheese...
There is proof that shows that cheese came in to being in
the prehistoric times. You can say that cheese was not invented
rather came about due to simple observations. The first technological
discovery of cheese making is considered to be simply when
people must have observed that milk curdles faster in warmer
climate than in the cold. Now, there are hundreds and hundreds
of different type of cheeses that are differentiated by the
type of the milk i.e., pasteurised, raw or skimmed and by
different animals like buffalo, horse, camel, cow, sheep,
goat. Some of the different types of Australian cheeses are
blue vein, bocconcini, cottage cheese, feta, halloumy, mascarpone,
mozzarella, neufchatel, provolone, quark, ricotta, and washed
rind cheese.
Some useful storage & serving tips...
-It is advised that the unpasteurised cheese with a array
of flavours should not be sliced until it's bought or else
it will start to lose its aroma and subtlety.
-The cheese should be kept in conditions where it is allowed
to mature. The hard, semi-soft, and the semi-hard cheeses
should be stored in temperatures ranging from about 8 - 13
C.
-The cheese should be wrapped and kept in the waxed paper.
It is always better to it put in a loose-fitting food bag.
This will maintain the circulation of air and the humidity
won't be lost.
-The blue cheeses should be wrapped from all the sides as
the mould spores not only spread in the cheese but also to
all the near-by food items.
-The refrigerated cheeses should be taken out at least an
hour and a half before serving.
-The cheeses should be stored in a container or away from
the other food items as the cheese can get spoilt while breathing
the other aromas.
-Make sure the soft cheese are wrapped loosely and not in
any cling films.
-For savouring the flavour and the aroma, let the cheese that
is cold become warm for at least half an hour.
Cutting of cheeses...
The essential thing to remember while cutting it that it should
be cut in such a way that everyone gets an equal share of
the outside and the inside of the cheese. It also largely
depends on the size and the shape of the cheese to be cut.
Round cheeses should be cut in wedges like a cake.
Sliced cheeses should not be cut across, rather lengthwise.
Tall truckles should be cut horizontally. It makes serving easier.
For more information and some lip-smacking recipes go through our other pages mentioned below.
Gourmet Cheeses
Cheese Recipes
Popular Cheese Brands
Types of Cheese