cheese...muahahahahahha tbaik dr ladang lembu;))

CHEESE

BENEFIT
high in protein and calcium
a good source of vitamin B12
cheddar and other aged cheese may fight tooth decay.

DRAWBACKS
most are high in saturated fat and sodium.
Some may trigger migraines or allergic reaction in susceptible people.


HISTORY CHEESE.


One of our most versatile and popular foods cheese is used for everything from snacks and appetizer to main course and dessert. its an ancient food than can be made from the milk of almost any animal, cow,sheep,goats,yaks,camel and buffaloes.

Along with many other great finding,cheese was discovered by accident. Cheese is ancient food those whose origin may predate recorded history. Probably discovered in central Asia or the middle east, cheesemaking spread to Europe and had becoming a sophisticated enterprise by roman times. as Romes time influences receded, distinct local cheesemaking technique emerged. According to other source , a traveling Arabic merchant had brought some milk along his journeys. The pouch in which he placed the milk was lined by that the stomach of a sheep. As he traveled the heat from the sun activated the enzyme , rennin found in the stomach lining. this made the milk turn into liquid whey and solid curd or cheese component. and thus was revealed. This diversity reached its peak in the early industrial age and has declined somewhat since then due to mechanization and economic factors.

On the other hand the exactly time of the appearances of cheese is unknown. However cheese has its earliest record dating back to the ancient Sumerians circa de 3500bc.it is believed to have been wider use in Asia which then migrated to Europe.
HOW PROCCES OF CHEESE.

Cheese was mentioned in homer epic,the Odyssey in the scene in which the cyclops is making cheese and placing in wicker basket. later the during the roman empire the process of cheese making was extended. milk from different sources began to be mixed and variety of seasoning were added to produces an abundances of flavors. Italy became the Mecca of cheese making in Europe at this time.

The middle ages show a decline in the production and consumption of cheese. The process was mainly carried out by monk in the middle European monasteries. The monk studied the proceess of curing the cheese and its effect, which lead to improved ripening technique. Brie and Camembert are example of the cheese types that were developed.

Cheese has served as a hedge against famine and good travel food. It is valuable for its portability ,long life and high content of fat,calcium and phosphorous. Cheese is light weight more compact and has longer shelf life than the milk from which it is made. cheese makers can place themselves near the center of dairy milk region and benefits from fresher milk prices and lower shipping costs. Cheese substantial storage life lets a cheesemaker sell prices are high or when money is needed.

Most cheese are made by adding a mixture of enzymes,known as rennet, to milk to curdles it. the main enzyme in rennet,which traditional has been isolated from the stomach lining of calves is chymosin. Today it can also be produced by inserting the gene that codes for its into production to bacteria.this allow for more ready production of chymosin and can also cater consumers who do not favor the idea of animal extract in their cheese.the liquid that remains after the curds have formed is known with cottage farmer cheese. Or the curds may be mixed with other ingredients injected with specials mold or bacteria,soaked in wine or beer,pressed or molded or smokedor aged to make any of hundred of different cheeses.

On average it takes about 4qt(3.8L) of milk to make 1lb(450g)of cheddar,muenstar,swiss or other firm cheese. A typical 1oz (30g) serving of cheese contains 115 calories, about 200g of calcium and 9g of fat. cottage cheese has the fewest colories, about 90 in half cup serving , but it has only half the calcium of milk.cream cheese,brie and other soft cheese are comparable to hard cheese in calories and fat,but have less calcium.























ORIGIN OF CHEESE MAKING
The exactly origins cheese making are debated or unknown and estimate ranges from around 8000 BCE (when sheep were domesticated) to around 3000BCE. Credit for discovery most likely to nomadic Turkic Tribes in centre asia,around the same time that they developed yogurt or the people in middle east. A common tale about the discovery of cheese tells of an arab nomad carrying milk across the desert in container made from an animals stomach, only to discover the milk had been separated into curd and whey by the rennet from stomach.

Folktoles aside,cheese likely began as a way of preserving soured and curdled milk through pressing and salting, with rennet introduced later-perhaps when someone noticed that cheese made in an animal stomach produced more solid and better textured curds. The earliest archaelogical evidence of cheese making has been found in Egyptian tombs murals dating to about 2300 BCE. The earliest cheese would likely have been quite sour and salty,similar in texture to rustic cottage cheese or feta.
From middle east basic cheese making found its way into Europe where cooler climates meant less aggressive salting was needed for preservation. With moderation salt and acidity,the cheese became a suitable environment for a variety of beneficial microbes and molds,which are what give aged cheeses their pronounced and interesting flavors.








TYPES OF CHEESE.
Rome spread a uniform set of cheesemaking technique throught much of europe and intro
HARD CHEESE.
Hard Cheese is often pigeon-holed, to its detriment, as a "grating cheese". In fact, hard cheeses are packed with flavor and deserve a place on any great cheese plate. The maturation period of these cheeses is usually measured in years, not months. To ripen a cheese to such an extent, the cheesemaker must take extra care at the outset to use only the highest quality starter cultures, rennet, and milk.
The production of hard cheese is much the same as that of any other type of cheese. The curd is usually pressed and sometimes cooked to drive out as much whey as possible at the outset. If too much whey remains, the water activity of the cheese is high, and the more prone the cheese is to spoilage over the long term. The grainy texture of hard cheeses can be imputed to the fine cutting of the curd.
Hard cheese often possesses a uniquely crystalline texture. As cheese matures, the proteins and amino acids naturally break down. When this occurs in the low-moisture, high-salt environment of an aged cheese, the denatured proteins crystallize. These intensely flavored, crunchy bits are one of the most pleasurable characteristics of hard cheese.
Some common hard cheeses include cheddar around 1500CE, parmesan in 1597, Gouda in 1697,emmental,Edam.

CHEDDAR
The most widely purchased and eaten cheese in the world. Cheddar cheeses were originally made in England, however today they are manufactured in many countries all over the world. Fully cured Cheddar is a hard, natural cheese. It is shaped like a drum, 15 inches in diameter, with natural rind bound in cloth. Normally, the color of Cheddar ranges from white to pale yellow. Some Cheddars, however, have a color added, giving the cheese a yellow-orange color. Cheddar is always made from cow's milk and has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures. It is generally matured between 9 and 24 months. The important thing in purchasing Cheddar, is to consider the age of the cheese. Milk is heated to 86 degrees F and inoculated with a lactic starter culture. After an hour rennet is added. When the curd is firm, it is ground down to marble-sized bits which are heated to 100 degrees F. The whey is discarded and it is sliced into slabs. The curd is pressed overnight and stands for 4 days in a cool atmosphere. Unlike other well known cheeses, Cheddar's name is not protected so it has been used and abused by many producers around the world.

PARMESAN
Named after an area in Italy, Parma Parmesan is one of the world's most popular and widely-enjoyed cheeses. Milk used for Parmesan is heated and curdled in copper containers but not before most of the milk's cream has been separated and removed. Curd is cut and then heated to 125 degrees F, all the while stirring the curd to encourage whey runoff. The curd is further cooked at temperatures of up to 131 degrees F, then pressed in cheesecloth-lined moulds. After two days, the cheeses are removed and salted in brine for a month, then allowed to mature for up to two years in very humid conditions.
 










GOUDA
Named after the Dutch town of Gouda, just outside Rotterdam. It accounts for more than 60% of the cheese produced in Holland and it has a very long history. Gouda is a traditional, creamery, hard cheese. It is round with very smooth, yellow, waxed rind. The flavor is sweet and fruity. As time passes, the taste intensifies and becomes more complex. Mature Gouda (18 months plus) is coated in black wax which provides a stark contrast to the deep yellow interior. Gouda is considered to be one of the world's great cheeses. It is both a table cheese and a dessert cheese, excellent with fruit and wine. Gouda is now made globally in a style similar to the creation of Edam.





EMMENTAL
This cheese is produced in the central cantons of Switzerland. It is a traditional, unpasteurized, hard cheese made from cow's milk. It's hard, thin rind is covered by paper with producer's name on it. The aroma is sweet with tones of fresh-cut hay. The flavor is very fruity, not without a tone of acidity. Emmental has walnut-sized holes. It is considered to be one of the most difficult cheeses to be produced because of it's complicated hole-forming fermentation process.

SOFT CHEESE

Soft Cheese occupies the fuzzy realm between fresh and aged cheese. It is always consumed within a month or two of production. Soft cheese is soft because it still retains a high percentage of water in the paste. As a cheese ages, it loses its moisture to evaporation - the angel's share - and slowly hardens.
Cheesemakers employ other methods to attain a desirable soft texture. Many soft cheeses are mold-ripened, like Brie, Camembert, and Triple-Creams. Mold-ripening refers to the inoculation of milk or the spraying of cheese rind with particular strains of fungus. These fungi, like Penicillium Camemberti and Geotrichum candidum, contribute to the proteolysis and lipolysis of curd. In other words, they break down the paste of the cheese, softening it. These are the microorganisms that are responsible for the deliciously oozy texture of ripe Brie.
Soft cheeses are often aged in moist caves at low temperatures to try and retard the loss of moisture. Some common soft cheeses include brie, camembert 1791, mozzarella,ricotta.

BRIE
Brie is the best known French cheese and has a nickname "The Queen of Cheeses". Several hundred years ago, Brie was one of the tributes which had to be paid to the French kings. In France, Brie is very different from the cheese exported to the United States. "Real" French Brie is unstabilized and the flavor is complex when the surface turns slightly brown. When the cheese is still pure-white, it is not matured. If the cheese is cut before the maturing process is finished, it will never develop properly. Exported Brie, however, is stabilized and never matures. Stabilized Brie has a much longer shelf life and is not susceptible to bacteriological infections. Brie, one of the great dessert cheeses, comes as either a 1 or 2 kilogram wheel and is packed in a wooden box. In order to enjoy the taste fully, Brie must be served at room temperature.



CAMEMBERT
A very famous French cheese, Camembert dates back to the 18th century and is named for a Norman village in which there is a statue of the creator of this particular variety (Marie Harel). Originally, this cheese was dry and yellow-brown, but after a few modifications it became softer and more earthy. In 1855 one of Marie Harel's daughters presented Napoleon with a piece of that cheese, saying that it came from village called Camembert. He liked it a lot and from that moment Camembert became known by its contemporary name. At the beginning of its ripening, Camembert is crumbly and soft and gets creamier over time (usually 2-3 weeks). A genuine Camembert has a delicate salty taste.

MOZZARELLA
The plastic, spun-curd buffalo milk cheese Mozzarella, originated from southern Italy. Pasteurized milk is curdled at 90 degrees F and the curd is cut. Extra time in the vat is allowed so that the curd can sink to the bottom and so that the lactic acids can soften the curd to make it easier to knead. The curd is treated with extremely hot water (200 degrees F) and is kneaded into a shiny lump. Bits of the mass are taken off cooled salted and are soon ready to be marketed








MOZZARELLA BUFFALO
Mozzarella di Bufala is a creamery, stretched curd cheese made from mixture of buffalo's and cow's milk in the south of Italy. It has an oval or spherical shape of various sizes and it is wet, shiny and pure white. Like most fresh cheeses, mozzarella is used to add texture rather than a specific taste to a dish. The juices oils and flavors of the other ingredients are absorbed and intensified by the mild, moist open layers of spun curd. The cheese is sold swimming in whey. It is soft and rubbery and stored in a whey brine. It is best served with sliced tomatoes and fresh basil drizzled, with extra virgin olive oil , and sprinkled with salt and pepper.

RICOTTA
Traditional, creamery, whey cheese made from cow's milk. It is a basin-shaped cheese, pure white and wet but not sticky. Good Ricotta should be firm, not solid and consist of a mass of fine, moist, delicate grains, neither salted nor ripened. It is white, creamy and mild and is primarily used as an ingredient in lasagna. It is primarily made with cow's milk whey which is heated to 170 degrees F. Citric acid is added to encourage destabilization and separation and the temperature is quickly raised to 185 degrees F. Proteins from the whey separate rise and coagulate; the proteins (lactalbumin) are skimmed off and put in a wicker basket to drain for two days after which the "cheese" is ready for market. There are three distinct varieties of ricotta: ricotta salata moliterna (ewe's milk whey), ricotta piemontese (cow's milk whey + 10% milk) and ricotta romana (a byproduct of Romano cheese production).







COTTAGE CHEESE
Snow-white cottage cheese which is produced in United States, Britain and other countries. It is a creamy, lumpy cheese sold in pots. It is an acid curd cheese, relying on the natural tendency of warm milk to curdle (no use of rennet). Once the floppy curd has formed, it is cut into pieces and heated gently in whey until it reaches desired texture. Then the whey is removed (by draining and rinsing). This cheese ripens in one or two days and has a fat content of five to 15 per cent.



FETA CHEESE
Feta is one of the most famous cheeses in Greece. It is made in various sizes, often as a loaf-shape. Feta is solid, but crumbly with some fissures. Pure white, it has a milky fresh acidity. Feta was originally made with either ewe's milk or a mixture of ewe's and goat's milk, but today most feta is made with pasteurized milk and tastes of little besides salt. Some people are put off by the strong salt content but the salt is intended only as a preservative and is not supposed to overpower the taste of the cheese. Feta can be soaked in fresh, cold water or milk for a few minutes or longer, if necessary, to make it less salty. It has a fat content of 40 – 50%.





BLUE CHEESE
The official name of this cheese is Blue du Haut Jura, it is also known by the name of Blue de Septmoncel. The area of production for the cheese are the departments of l’Ain and Jura. This is defined by the AOC of which the cheese became a member in 1986. It is produced only from the Montbéliardes or Pie rouge de l’Est cows that graze on the mountain grasses and wild flowers of the Jura. The cheese has a mild taste that hints of mushrooms, tarragon and fresh milk. The "pâte" of these cheeses is soft and ivory white and evokes the aroma of rich mountain pastures. Immediately after milking, the milk is pressed in the mountain chalets and the curd, lightly salted is placed in mould for 4/5 days prior to maturing which is generally about a month. During "affinage" (maturing) air is inserted with a syringe into the pâte to allow the mould to grow internally. The difference of this cheese from other "blues" is that it is considerably heavier and the taste is less pronounced with a perfumed and slightly bitter savor. The local people eat this cheese with boiled potatoes


Green cheese is a name applied to several varieties of cheese that are green in colour. The terminology is also used to refer to a young cheese one thats only been matured for a short time)

BASING
Modern, farmhouse, unpasteurized, organic cheese made from goat's milk. Suitable for vegetarians. The cheese is lightly pressed, moist and crumbly. The mild and pleasant acidity, with just a hint of the herbaceous goat's milk, becomes smooth and more creamy as it matures. It ripens within two months and has



EAT IN MODERATION
Cheese is rich in calcium and protein, making it staples for vegetarians.but its also high in fat , cholestrol and sodium. Most people those with a weight or cholestrol problem,should use it moderately as an a staple food. Exception include adolescents going through a growth spurt,vegetarian, and thin older women threatned by osteoporosis, a weakening of the bones. Many people who cannot digest milk because lactose in tolenrances can be cheese ,especially the hard one ,the bacteria and enzymes used to make cheese also breakdown some of lactose(milk sugar).

HEALTH HAZARDS
doctors often advise patients with heart disease,elevated blood chlosterol or high blood to reduce the amount of cheese they consume. Because most cheese is high in cholesterol and its fat highly saturated. it increase the risk of atherosclerosis,the clogging of arteries with fatty deposits.and the sodium it contain can be hazard for people with high blood preesure.
Aged of cheese can trigger a migraine headache in some susceptible people. The likely culprit is tyramine also in chemical in cheddar , blue cheese ,camembert and certain other ripe cheeses. Tyramine also interact with monoamine oxidase(MAO)inhibitors,drugs sometimes used to treat depressions, and can cause a life threatening rise in blood pressure. People taking MAO inhibitors should get list af foods to avoid from their doctor.
People who are penicillian may react to blue cheese and other soft cheese and other soft cheese that are made with allergic to cows milk are less likely to be allergenic.
pasteurized milk must be used to make commercial cheese in both united states and canada. occasionaly however health food stores and specialty shops sell imported or homemade unpasteurized cheese.such cheeses can harbor dangerous salmonella and other bacteria, a case in point involved several food poisoning death in the united states that were later traced to imported cheese made from raw milk.




LOW FAT CHEESES
fat gives cheeses rich texture and delicious taste,but it also adds calories and cholesterol. About 70%-80% of the calories in cheese comes from fat. Even reduced fat or part skim milk cheese can be more than 50% of the calories in part skim milk mozarella come from fat.historically low fat cheese often lacked flavor and tended to be high in salt to improves flavor,sodium phostate may be used create a smoother texture.today there is a broader range of tasty low fat cheese on the market. cholestrol free imitation cheese are often made of soy or tafu they still can be high in ft and sodium.

Fresh cheese made from skim milk for example non fat ricotta and cottage cheese are low in fat and calories. whipped or blended version of cheese can be substituted for regular cream cheese which is 90% fat. nonfat yogurt strained through cheesecloth is another possible alternative.
Cheese Fact Sheet

No matter how far archaeological finds go, there is evidence that cheese came into being in prehistoric times. Cheese can not really be said to have been "invented". This delicious food must have resulted from the simple observation that milk left in a container ends up by coagulating, even more if it is hot. People living in areas where the climate changed seasonally would also have noticed the effect of temperature on this process: in warmer weather the milk would curdle faster than in the cold. This might be considered the first technological cheesemaking discovery.

There are hundreds of different types of cheese that can be differentiated both by the type of milk - raw, skimmed or pasteurised, and by the animal - cow, goat, sheep, buffalo, horse or camel.

Serving and Storage Tips
Unpasteurised cheese with a range of flavours should not be sliced until purchase otherwise it will start to lose its subtlety and aroma.
Keep the cheese in conditions in which it matures. Hard, semi-hard and semi-soft cheeses are stored in the temperatures from around 8 - 13 C.
Keep the cheese wrapped in the waxed paper and place it in a loose-fitting food-bag not to lose humidity and maintain the circulation of air.
Wrap blue cheeses all over as mould spores spread readily not only to other cheeses but also to everything near.
Chilled cheeses should be taken out of the refrigerator one and a half or two hours before serving.
Cheeses contain living organisms that must not be cut off from air, yet it is important not to let a cheese dry out.
Do not store cheese with other strong-smelling foods. As a cheese breathes it will absorb other aromas and may spoil.
Wrap soft cheeses loosely. Use waxed or greaseproof paper rather than cling film.
Let cold cheese warm up for about half an hour before eating to allow the flavour and aroma to develop.















SYMBOLISM OF THE CHEESE
The Roman culture continued the production of cheese. The Romans were true admirers of cheese, especially goats cheese. Like the Greeks, they too accompanied their cheese with things such as pine nuts, thyme, black pepper, different dried fruits or nuts. The latin word they used for cheese was caseus, from which was derived the name in other languages such as queso in Castellano or, of course, the english cheese. Authors such as Columella from the 1st century AD speak of the cheese making process. Also, there are other authors like Pliny that spoke of different vaieties of cheese that were made in different regions of the Empire, specifically he referred to, in his texts, the quality of the cheeses from Gaul and those from the area that we now know as Turkey.
With the fall of the Roman Empire, the cheesemaking traditions from the germanic villages spread all over Europe. The Middle Ages can be considered as the 'golden age' for cheese. In these times, in which monastic and military orders disseminated throughout the European territory, cheese gained a lot of weight in the human diet. Especially in the days of Lent, when Christians could not eat meat, they acquired the necessary proteins through dairy products. Also the grand part of the population were involved in livestock which facilitated the production of artisan cheeses.
La llegada The arrival of the Renaissance brought with it an increase in the diversity of cheese. Lots of new varities appeared such as Gruyere cheese that was made in the Swiss region since the fourteenth century; Cheddar or Parmesan cheese that appeared in the sixteenth century; and Gouda that appeared in the seventeenth century; while cheeses such as Camembert were invented towards the end of the eighteenth century. Cheese production was boosted with the development of international trade; it was a time when they conquered new markets such as the New World.
During the nineteenth century cheese was converted into a gastronomic product symbolic of delicacy and distinction. Each region began to promote their own cheeses. With the arrival of the twentieth century and new chemical and bacteriological methods, the sector industrialised making it possible to increase population considerably. In this way, little by little, cheese managed to convert itself into one of the most important agricultural products worldwide; and its consumption has spread greatly and its various flavours are recognised all over the world.
Cheese as a luxury food, naturally occupied a prominent place in ancient religious ceremonies. It symbolism for wealth and health.