Cheese Tasting

On a sheet of paper, answer the following questions:

What types of cheeses have you eaten before?

What kind is your favorite? List 5 dishes that cheese plays an important roll.

Student will be able to: Identify terms related to cheese production

and tasting.Describe characteristics of several different

cheeses.List the origin and characteristics of

cheeses.

Cheese Definition: Concentrated dairy food fresh or matured obtained by draining whey after coagulation of casein.

Classification:Amount of Moisture: Soft, semi-hard or

hardLength of Ripening: unripened, mold

ripened, or bacteria ripened

Ripening Definition: changes in physical and chemical properties; affecting flavor, texture and cooking quality.

Go to stores that specialize (larger variety, freshest cheese, knowledgeable staff)

Look for DatesFreshnessTightly sealed and undamaged package

Ask for tastes

Unopened store in fridge (34°F-38°F) Opened, wrap tightly to prevent air

exposure Fresh cheese (cottage/cream cheeses)

tightly sealed, cold and used with 2 weeks

Semisoft, firm and hard cheeses stay fresh for 4-8 weeks

Shredded lose moisture, use within a few days

ColbyApples, pears, tomatoes Mild Cheddarapple cider, apples, grapes Monterey Jackfruit, salsa Mozzarellatomatoes, cured meats Swissgrapes, pears, pumpernickel bread Asiagograpes, figs, espresso Fetaolives, vegetables, seafood, chicken Bluecrusty bread, apple, cappuccino Parmesangrapes, figs, walnuts, bread sticks

Best at room temp (take out of the fridge 30 min. before serving)

Limit the number to 5 at one time Start with less intense/soft cheeses Chew slowly and savor the flavors Cleanse your palate (bread, room

temperature water, fruit, nuts)

1.1. Skim through the descriptive Skim through the descriptive terms listed.terms listed.

2.2. Choose one or two favorite Choose one or two favorite termsterms

3.3. Choose one or two least Choose one or two least favorable terms.favorable terms.

4.4. Be prepared to share your Be prepared to share your responses!responses!

As you try each sample, savor the flavors and record your observations!

ColbyFirm/RipenedUSMild GorgonzolaBlue-viened/mold

ripenedItalyPiquant/spicy HavartiSoft/

RipenedDenmarkbuttery FetaSoft/UnripenedGreecesalty BrickSoft/RipenedUSmild/sweet Monterey

JackFirm/UnripenedUSMild BlueBlue-veined/mold

ripenedFrancePiquant/spicy

GoudaFirm/ripenedHollandmild/nutlike RicottaSoft/unripenedItalybland/

semisweet AsiagoFirm/RipenedItalypiquant/sharp NeufchatelSoft/UnripenedFrance—mild EdamFirm/RipenedHollandmild/salty RomanoFirm/RipenedItalysharp/

piquant CamembertSoft/RipenedFrancemild/

pungent MozzarellaFirm/UnripenedItalymild/

delicate MuensterSoft/RipenedGermanymild

ProvoloneFirm/RipenedItalyBland to sharp

ParmesanFirm/RipenedItalySharp/piquant

GruyereFirm/RipenedSwitzerlandmild/sweet

BrieSoft/RipenedFrancemild to pungent

You are being sent to the grocery store to pick-up cheese for sandwiches, write a one-minute summary on which you will select and why.

Be prepared to share!