Cheese, also known as cheese, cheese, cheese or cheese, is a dairy product made by mixing cow/goat milk with rennet. When ta meets ta, the story of cheese begins…
People all over the world love cheese in different ways, but the French will never go to sleep if you start a conversation about cheese. In France, cheese is the most common food, with thousands of kinds of cheese in France, but the veritable “cheese country”.
From cheese to French cheese, there are many hidden “hot and cold knowledge” beyond the pursuit of taste. Do you know all of them? What is the milk source of cheese? How do you classify cheese? What is AOP? …
How do you classify cheese
Classify cheeses by milk source: cow cheese, goat cheese, sheep cheese, and mixed cheese.
Classification by production process: raw milk cheese, pasteurized cheese and ultra high temperature pasteurized long – lasting cheese.
But most commonly, cheese is classified according to the way it is made, namely the eight families of cheese: fresh cheese, flower skin soft cheese, washed soft cheese, goat cheese, green cheese, compressed unripe cheese, compressed ripe cheese, and melted cheese.
Did a machine make the holes in the cheese
No, it’s the fact that the cheese ferments and creates a lot of carbon dioxide, which pushes apart from the inside of the cheese and forms these spherical cavities. The holes are also related to the hay dust in the milk used to make the cheese. The smaller the hay dust in the milk, the smaller the holes, and the more hay dust, the larger the holes.
Why does cheese get shredded
Cheese contains a substance called casein, which is very tightly packed together. When the cheese melts in heat (above 65℃), the casein thickens, changing from bunches to fibers. When we pull it, the casein can stretch and stick to each other, which is a common cheese drawing.
Whether cheese will gain weight
Eating natural cheese certainly doesn’t! Natural cheese ingredients only milk, rennet and fermentation bacteria, which is rich in vitamins, protein, calcium and other nutrients, appropriate consumption not only does not grow fat but also can supplement the body’s missing nutrition.
What’s the difference between AOP and AOC
AOP, Appellation d ‘Origine Protegee, or protection of Naming of Origin. This is a European-created system that generally has several criteria: manufacturing in a limited geographical area, responding to specific manufacturing rules defined in the specification, and having known expertise.
AOC, Appellation d’Origine Controlee, or Control of Naming of Origin, is a national standard and system created by France and established in 1958.
The European AOP and the French AOC have the same value. Both systems protect the authenticity and uniqueness of cheese origin to the greatest extent, as well as the specification of production process. France currently has about 45 varieties of AOC cheese and 38 varieties of AOP cheese.
Is white cheese the same as yogurt
Although the texture is very similar, but not the same thing!
The biggest difference between white cheese and yogurt is the way the milk coagulates. White cheese coagulates proteins in milk by rennet enzyme, while yogurt is fermented by bacterial strains. In addition, there are nutritional differences between the two. White cheese has twice the protein of yogurt.
As a member of the fresh cheese family, white cheese with a smooth, tender texture is especially suitable for first tasting cheese.
The most famous cheese in France
Brie, a national cheese from the Brie region of northern France, is known as the “king of cheese”. It is said that the Roman emperor Charlemagne I, the French King Louis XVI, Napoleon, and so on are fond of it ~
Brie is a white mildew soft cheese made by fermenting a raw, soft, unsterilized milk cheese, with a soft white skin covered with a white fermented mold. The inner core is golden and creamy, silky and sticky, and the overall taste has a slight buttery aroma.
Brie cheese usually takes 3-4 weeks to mature, and it is a classic way to eat it when it is ripe, whether it is eaten straight away or cooked in a dish, grilled, with bread, nuts, fruit, or wine.
The most popular cheese in France
Camembert cheese comes from Camembert, a small town in Normandy, France. To some extent, it is the symbol of French cheese, deeply rooted in the mainstream culture of French cuisine. Like brie, it is a cheese named after a place.
Camembert, which belongs to the same family of soft cheeses as brie, is very similar in texture and taste. The outer skin is also covered with a layer of white fermented mold, a cut, the inner core is milky yellow, rich milk smell, the overall taste has a kind of earthy fragrance and mushroom flavor.
The way to determine a good Camembert cheese is as simple as using your fingers to gently press the surface of the cheese. The soft, elastic cheese is the best cheese.
The best-selling cheese in France
Conte cheese, which originated more than 1,000 years ago, comes from the Francche Conte region of eastern France. It was the first cheese in France to receive the AOP certification, and is the highest producing cheese in France.
One of the most typical hard cheeses, Conte is fermented for at least four months, usually between nine and 36 months. After a long fermentation, the resulting cheese is firm on the outside but still tough on the core.
Unlike soft cheeses, hard cheeses tend to have a richer, more layered flavor the longer they ferment. Under the milky white shell, it has nutty, creamy and fruit flavor at the same time. The taste is endless.
The smelliest cheese in France
Known as “the smelliest cheese in France,” LaoBoulogne-sur-mer comes from Boulogne-sur-mer, a small town on the English Channel in northern France.
During fermentation, the old Boulogne cheese is constantly washed with beer, and the crust gradually becomes rough, taking on a distinctive orange color and having a very strong stench. Its devastating stench has led some regions of France to introduce regulations on the carrying of old Boulogne cheese, such as banning it on public transport.
It’s the “canned herring” of cheese, but behind its pungent taste lies another distinct flavor — a salty mix of nuts and mushrooms, creamy and elastic cheese that’s both smelly and delicious.
The country’s “zongzi” cheese is what kind
Banon, from the Provence region of southern France, is a small, soft cheese with a creamy skin.
The Banon cheese has a unique packaging that looks like a rice dumpling. It was wrapped in chestnut leaves and tied up with Southern French wine leaves to prolong its shelf life. The tannins in the chestnut leaves and the flavors of the cheese itself overlap to produce another peculiar aroma.
What is known as the “French foie gras” in cheese
Bria-savarin cheese, known as the “foie gras of cheese”. Named after the famous French gourmand Savillin, this cheese originated in the village of Forges-les-Eaux in the Normandy region of France in the late 19th century.
Although it is also a soft, flowery cheese, unlike other cheeses, Bria-Savarin cheese is made with cream. The cheese after the cream is added, the taste is first salty cheese and then creamy cream, the overall taste is rich, delicate and smooth.
“One mountain, one water, one thousand things thousand flavor.” The flavor of cheese is both natural and humanistic. Different environments have shaped different ingredients, production techniques and tastes.
In the world of “cheese”, in addition to enjoying the delicious taste on the tongue, if we can explore the deep food culture behind it, it will be more fun to taste.
