A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition
- Excellent aged sharp cheddar makes a great mac and cheese all by itself, but my favorite mac & cheese uses a blend of sharp cheddar, gruyere, and a touch of blue cheese, in about 4 times the ratio of cheese to pasta (10 cups for 8oz of pasta). The cheese is half in the roux and half sprinkled between and on top of layers of pasta.
- According to my local cheese expert, Danish Blue and Gorgonzola are considered more on the mild side for a blue cheese and Roquefort and Maytag are generally on the strong end of the spectrum. In McNack’s first Mystery Basket Challenge, we had an American made blue cheese from Point Reyes in the basket.
This cheese is a great pick for two reasons, according to Shepos Cenami: “The first is the cheese, with its creamy texture and delicious tangy flavor; and the second is the oil,” which isn’t the least bit greasy. Once you finish the cheese, use the herb-infused oil to make a salad dressing or for dipping bread.
Book • 2007
A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition
Book • 2007
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Description
Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format.
Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few.
Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry.
Ultramagnetic Mc's Blue Cheese Dip
Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format.
Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few.
Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry.
Key Features
- Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process
- An essential reference and problem solving manual for professionals and trainees in the cheese industry
- Benefit from the knowledge of leading specialists in the field
- Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process
- An essential reference and problem solving manual for professionals and trainees in the cheese industry
- Benefit from the knowledge of leading specialists in the field
Details
Language
English
Copyright
Copyright © 2007 Woodhead Publishing Limited. All rights reserved.
No. of pages
424
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