The Basic Preparation Food: Dairy Products.
CHEESE.
Cheeses are manufactured from milk which has been naturally or artificially turned sour. The first method is achieved by standing the milk in a warm place and allowing natural, beneficial bacteria to convert the milk’s natural sugars into lactic acid. The second method is effected by adding an agent, usually rennet.
Colouring and salt are usually added too. The whey is then allowed to drain off and the curds are pressed into moulds where they are kept until ripened or cured. Some cheeses are subjected to pressure; soft cheeses are not. Curds are ripened or cured by various means. The way it is done, the quality of the milk, the breed of cow, sheep or other animal and the quality of its pasture and the type of bacteria all govern the final product.
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 constituents of cheese are typically: 33% fat, 33% protein and 33% water with salt, colouring, sugar etc making up the rest. These percentages vary from region to region as some producers use full-cream milk, others skimmed-milk and yet others add extra cream. Some add extra sugar, most do not. All cheeses have a high calcium content and may be considered ‘concentrated milk’ and stored as such.
Many people say that cheese most not be kept in a fridge and while storing in water, as for milk, is not a viable option, a cool larder is definitely ideal. Try the traditional method of hanging it up in cheesecloth in a cool, airy place. If it is hot, dampen the cheesecloth with water to which a little vinegar has been added.
in Europe, cheese is frequently served with a salad or/and bread and is often presented after or instead of the dessert course. Hard cheese can be nigh-on impossible for children to digest and grating it first will make it more edible for them. After being grated the cheese can be scattered on vegetables 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 sandwiches or salads.
How To Cook Cheese: A not well known fact is that many people find cooked cheese indigestible. The reason lies in its make-up. Here 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 content, but when melted, the fat frequently covers the protein and stops the digestive juices reaching it in the stomach. This results in, its digestion is delayed until the fat has been absorbed by the intestines. Cheese can be made more digestible in the following way:
1] Adding to or combining with starchy foods. The starch will absorb the fat, not allowing it to cover the protein.
2] Using seasoning - Cayenne Pepper or mustard will irritate the intestinal lining, thus causing extra digestive juices to be released.
3] Cooking rapidly at high temperature. This stops the protein from becoming tough and stringy and so, harder to digest or you could add cheese to sauces late in the process.
4] Adding alkali. A large pinch of Bicarbonate of Soda per 75g will help neutralize the fatty acids and make the proteins more easily digestible.
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