The Basic Preparation Food: Dairy Products.
CHEESE.
Cheese is made from milk which has been naturally or artificially soured. The former method is brought about by standing the milk in a warm place and allowing natural, friendly bacteria to turn the milk's natural sugars into lactic acid. The latter method is effected by adding an enzyme, usually in to form of rennet.
Salt and colouring and frequently put in too. The whey is then allowed to drain away and the curds are pressed into moulds where they are kept until ripened or cured. Some cheeses, usually hard ones, are subjected to pressure; soft cheeses are not. Curds are ripened or cured by various means. The way it's done, the quality of the milk, the breed of cow, sheep or other animal and its pasture, and the type of bacteria all govern the end result.
Some local environmental conditions are unique and those areas are capable of producing cheeses that are not successfully copied anywhere else: for instance Roquefort and Camembert, although factories do attempt it. Some even have a measure of success: remember that most of the world's Cheddar cheese now derives from the United States and Canada.
The constituent parts of cheese are roughly: 33% fat, 33% protein and 33% water with salt, colouring, sugar etc making up the other 1%. These proportions do vary from area to area as some manufacturers use full cream milk, others skimmed milk and yet others add extra cream. Yet others add extra sugar, although most do not. All cheeses have a high calcium content and can be considered 'concentrated milk' and stored in the same way.
Many people say that cheese should not be kept in a fridge and while storing in water, as for milk, is not an option, a cool larder is ideal. Try the traditional method of hanging it up in cheesecloth in a cool, airy place. If the weather is hot, dampen the cloth with water to which a little vinegar has been added.
Cheese is often served in Europe with a salad or/and bread and is often dished up after or instead of the pudding. Hard cheese can be nigh-on impossible for children to digest and grating it first will make it more edible for them. Once grated the cheese can be sprinkled on vegetable or fish soups or sauces; combined with egg, pasta, rice and oatmeal dishes; put on baked potatoes or pastry; toasted on bread or put in salads and sandwiches.
How To Cook Cheese: A little known fact is that a lot of people find cooked cheese indigestible. The reason lies in its molecular structure. This is why: cooked starch can be digested by the saliva in the mouth but other foods must pass to the stomach or intestines for this process. They are, however, broken up in the mouth. Digestion of protein begins in the stomach and is completed in the small intestine, while fat is not rendered soluble until it reaches the small intestine.
Cheese has a high fat and protein mixture, but when melted, the fat frequently covers the protein and stops the digestive juices reaching it in the stomach. Therefore, its digestion is delayed until the fat has been absorbed in the intestines. Cheese can be rendered more digestible in the following way:
1] Combining it with some starchy food, because the starch will absorb the fat, not allowing it to cover the protein.
2] Adding seasoning. Cayenne Pepper or mustard will irritate the intestinal lining, causing extra digestive juices to be released.
3] Cooking quickly at high temperature. This prevents the protein from becoming tough and stringy and therefore, harder to digest. Add cheese late to sauces.
4] Adding an alkali: for example, a generous pinch of Bicarbonate of Soda per 3 ozs (75g) will help neutralize the fatty acids and make the proteins easier to digest.
CHEESE.
Cheese is made from milk which has been naturally or artificially soured. The former method is brought about by standing the milk in a warm place and allowing natural, friendly bacteria to turn the milk's natural sugars into lactic acid. The latter method is effected by adding an enzyme, usually in to form of rennet.
Salt and colouring and frequently put in too. The whey is then allowed to drain away and the curds are pressed into moulds where they are kept until ripened or cured. Some cheeses, usually hard ones, are subjected to pressure; soft cheeses are not. Curds are ripened or cured by various means. The way it's done, the quality of the milk, the breed of cow, sheep or other animal and its pasture, and the type of bacteria all govern the end result.
Some local environmental conditions are unique and those areas are capable of producing cheeses that are not successfully copied anywhere else: for instance Roquefort and Camembert, although factories do attempt it. Some even have a measure of success: remember that most of the world's Cheddar cheese now derives from the United States and Canada.
The constituent parts of cheese are roughly: 33% fat, 33% protein and 33% water with salt, colouring, sugar etc making up the other 1%. These proportions do vary from area to area as some manufacturers use full cream milk, others skimmed milk and yet others add extra cream. Yet others add extra sugar, although most do not. All cheeses have a high calcium content and can be considered 'concentrated milk' and stored in the same way.
Many people say that cheese should not be kept in a fridge and while storing in water, as for milk, is not an option, a cool larder is ideal. Try the traditional method of hanging it up in cheesecloth in a cool, airy place. If the weather is hot, dampen the cloth with water to which a little vinegar has been added.
Cheese is often served in Europe with a salad or/and bread and is often dished up after or instead of the pudding. Hard cheese can be nigh-on impossible for children to digest and grating it first will make it more edible for them. Once grated the cheese can be sprinkled on vegetable or fish soups or sauces; combined with egg, pasta, rice and oatmeal dishes; put on baked potatoes or pastry; toasted on bread or put in salads and sandwiches.
How To Cook Cheese: A little known fact is that a lot of people find cooked cheese indigestible. The reason lies in its molecular structure. This is why: cooked starch can be digested by the saliva in the mouth but other foods must pass to the stomach or intestines for this process. They are, however, broken up in the mouth. Digestion of protein begins in the stomach and is completed in the small intestine, while fat is not rendered soluble until it reaches the small intestine.
Cheese has a high fat and protein mixture, but when melted, the fat frequently covers the protein and stops the digestive juices reaching it in the stomach. Therefore, its digestion is delayed until the fat has been absorbed in the intestines. Cheese can be rendered more digestible in the following way:
1] Combining it with some starchy food, because the starch will absorb the fat, not allowing it to cover the protein.
2] Adding seasoning. Cayenne Pepper or mustard will irritate the intestinal lining, causing extra digestive juices to be released.
3] Cooking quickly at high temperature. This prevents the protein from becoming tough and stringy and therefore, harder to digest. Add cheese late to sauces.
4] Adding an alkali: for example, a generous pinch of Bicarbonate of Soda per 3 ozs (75g) will help neutralize the fatty acids and make the proteins easier to digest.
About the Author:
For the best gourmet Traditional Welsh Recipes, please visit our website at http://welsh-recipes.the-real-way.com/. This article, How To Use Dairy Produce: Part 2 - Cheese is released under a creative commons attribution license.
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