{"id":2647,"date":"2018-10-15T10:30:25","date_gmt":"2018-10-15T14:30:25","guid":{"rendered":"http:\/\/rdilauro.com\/CarpeVino\/?p=2647"},"modified":"2018-12-11T10:32:20","modified_gmt":"2018-12-11T15:32:20","slug":"cheese","status":"publish","type":"post","link":"https:\/\/rdilauro.com\/CarpeVino\/2018\/10\/15\/cheese\/","title":{"rendered":"Cheese"},"content":{"rendered":"

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Cheese, Cheese, Chesse and Wine<\/strong><\/p>\n

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A little history<\/em><\/strong><\/span> —\u00a0Who made the first cheese?<\/p>\n

According to an ancient legend, it was made accidentally by an Arabian merchant who put his supply of milk into a pouch made from a sheep’s stomach, as he set out on a day’s journey across the desert. The rennet in the lining of the pouch, combined with the heat of the sun, caused the milk to separate into curd and whey. That night he found that the whey satisfied his thirst, and the cheese (curd) had a delightful flavor which satisfied his hunger.<\/p>\n

Thomas Jefferson was the first to bring mac and cheese to\u00a0America.\u00a0 While visiting France he\u00a0fell in love with so many of the pasta dishes he had been served.\u00a0He brought a pasta machine back with him and first served Mac-and-Cheese at a state dinner in 1802!<\/em><\/p>\n

The first milk used for cheese was from goats or sheep<\/em>, as these were most prevalent in the Mediterranean areas of the Fertile Crescent.\u00a0There are ancient Sumerian records going back as far as 4000 BC<\/em>\u00a0showing they ate cheese.<\/p>\n

Thomas Meacham who hailed from Sandy Creek, New York.\u00a0 He was quite proud of his cheese-making abilities, and in 1835 he held a public celebration in Oswego where he revealed ten cheeses of his own creation. He made two giant wheels of cheese, each weighing in at 750 pounds<\/em>, one for Vice President Martin Van Buren and the other for\u00a0 New York Governor William Macy.<\/p>\n

The really really big wheel\u2014four feet wide and two feet tall\u2014he made for President Andrew Jackson and sent it to him via schooner. When it arrived in Washington, it was paraded to the White House in a cart drawn by twenty four horses.<\/p>\n

The Canadians still hold the record for the largest cheese: a 57,000 pound monster made in Ontario in 1995.<\/p>\n

Cheese Rinds<\/em>\u00a0\u00a0are the outside layer that form on a\u00a0cheese\u00a0during the cheesemaking and aging<\/em> process. Most\u00a0rinds\u00a0(except for wax, cloth or bark)\u2013\u00a0 are naturally edible and will enhance a\u00a0cheese’s\u00a0overall flavor<\/p>\n

Can you eat Cheese Rinds?<\/em><\/p>\n

The velvety white, gray, or yellow<\/em>\u00a0rinds\u00a0of many soft or semisoft\u00a0cheeses\u00a0(think Brie or Taleggio) are\u00a0<\/strong>edible<\/strong>\u00a0<\/em>and often have a pungent, mushroomy flavor.<\/p>\n

Discard<\/strong> the inedible wax\u00a0rinds<\/em>\u00a0on hard\u00a0cheeses, like Gouda and Manchego,<\/p>\n

Save<\/strong> earthy Parmesan r<\/em>inds\u00a0for simmering in soups and stews (pecorino works, too).<\/span><\/p>\n

End of the History lesson<\/em><\/strong><\/span><\/p>\n

I love wine, there isn’t anything about wine that I do not like\u00a0 \u00a0What makes wine\u00a0 even better is food and cheese.\u00a0 \u00a0Wine and Cheese,\u00a0<\/em>to me, is just like\u00a0 Bread and Water.<\/p>\n

I love cheeses of almost every kind and used in almost every way.\u00a0 \u00a0 I have total weaknesses for Pizza\"\"<\/a>.<\/p>\n

I love\u00a0 any kind of Parmigiana cheese,\u00a0 Grilled cheese sandwiches,\u00a0 Macaroni and cheese\"\"<\/a> and then some more.\u00a0 \u00a0 But for me, what makes any cheese shine even more<\/em> is having it with wine.<\/em>\"\"<\/a><\/p>\n

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Interesting Facts About Cheese<\/strong><\/p>\n

1. Cheese was created over 4,000 years ago-by accident
\n<\/strong>Legend has it the first cheese was created accidentally, by storing milk in a container lined with an animal\u2019s stomach. An enzyme from the stomach caused the milk to separate into liquid (whey) and solids (curd).<\/p>\n

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2. It takes 10 pounds of milk to make just 1 pound of cheese.
\n<\/strong>Cows eat about 90 pounds of feed every day and produce 2,604 gallons of milk per year.\"\"<\/a> That can make a lot of cheese!<\/p>\n

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3. Over 25% of cheese in the U.S. is made in Wisconsin (the rest comes mostly from California, Idaho and New York). \"\"<\/a>More than half the nation\u2019s artisan cheese is made in Wisconsin.<\/strong><\/p>\n

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4. Some cheeses are illegal in the United States.\u00a0\u00a0<\/strong>Because of safety concerns related to bacteria, the FDA has banned certain cheeses from entering the United States. These include cheeses made with raw milk and aged under 60 days, including Brie de Meaux, Reblochon, Valencay, Epoisses, and Camembert de Normandie<\/p>\n

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5. Cheese caves are a real thing.\u00a0\u00a0<\/strong>Storing cheese in caves, whether natural or man-made, helps to age them and imparts another level of flavor. \"\"<\/a>Caves are cool and humid, which is exactly what cheese needs to age properly.<\/p>\n

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6. Mice don\u2019t like cheese.\u00a0<\/strong>\u00a0Despite popular belief, mice\u00a0\"\"<\/a><\/p>\n

actually don\u2019t like cheese.<\/p>\n

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7. Lactose-intolerant people\u00a0can<\/em>\u00a0eat cheese\u00a0<\/strong>\u00a0\u00a0\u00a0Aged cheeses have less lactose than fresh and usually can be enjoyed without discomfort.\u00a0 Cheeses like Brie, Camembert, cheddar, Gouda, Muenster, Parmesan, provolone and Swiss are good choices.<\/span><\/p>\n

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8. There\u2019s a reason certain cheese names are capitalized.\u00a0\u00a0<\/strong>If a cheese is named after a city or country, it\u2019s capitalized.\u00a0 Examples include Asiago, American, Brie, Camembert, Gouda, Gruyere and Parmesan. Cheeses that aren\u2019t capitalized include cheddar, feta, fontina, mozarella and provolone<\/p>\n

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9. Curd sizes yield different types of cheese\u00a0<\/strong>\u00a0 \u00a0Large curds yield softer cheeses, such as ricotta and mascarpone. Small curds yield hard cheeses-think Parmesan and Romano<\/p>\n

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10. There are 60 Master Cheesemakers in the United States\u2026and every one of them lives in Wisconsin.\u00a0 \u00a0<\/strong> Is the\u00a0only<\/em>\u00a0state that has a Master Cheesemaker program.\u00a0 Before entering the program, you need to have a cheesemaker\u2019s license for 10 years, a process that requires 250 school hours and a six-month apprenticeship.<\/p>\n

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Cheese made from Milk from<\/span><\/strong><\/p>\n

Cow<\/strong>\u00a0 –\u00a0Probably the most common type of milk used for cheese making \u2013 which could be credited due to its abundance and stability. It is very versatile, containing just the right amount of fat and protein.
\nCheeses\u00a0 include\u00a0Cheddar,\u00a0Muenster, Mozzarella,\u00a0Colby Jack,\u00a0Swiss Cheese, Parmesan,\u00a0Gouda, Gruyere, Bleu, Appenzell, Asadero, Camembert, Cambozola<\/em><\/p>\n

Goat<\/strong>\u00a0 – or ch\u00e8vre as it is called in France, is more similar to human milk and is very low in potassium, making it safer for people with kidney disorders; thus it is often consumed by people who are ill or have low tolerance to cow\u2019s milk.
\nCheeses include:\u00a0Bucheron, Chabis, Clochette, Couronne Lochoise, Chabichou du Poitou, Valen\u00e7ay, Pyramide, Mato, Crottin de Chavignol, P\u00e9lardon, Picodon, Pouligny Saint-Pierre, Rocamadour, Sainte-Maure de Touraine, Castelo Blanco, Brunost and Caprino<\/em><\/p>\n

Sheep<\/strong>\u00a0 –\u00a0\u00a0Due to its high lactose content, sheep’s milk is hardly consumed as is, but is commonly used to make dairy products like Yogurt.
\nCheeses include : Feta, Roquefort, Manchego, Pecorino Romano, Berkswell, Castellano, Malvern, Meira, Olde York, Serat, Orla and Yorkshire Blue.<\/em><\/p>\n

Buffalo<\/em><\/strong>\u00a0 –\u00a0 Has a high fat content, making it ideal for mozzarella production. Unfortunately, water buffalo milk is not easy to come by, making it a prized commodity in the dairy industry.
\nCheese include:\u00a0\u00a0\u00a0Mozzarella.<\/em><\/p>\n

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Cheeses with Wine<\/strong><\/span><\/p>\n

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I can not think of any two better items together\u00a0 \u00a0Put some wine and cheese together, add some fresh crusty bread and you are as close to heaven as possible.<\/p>\n

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Cheese Types<\/strong><\/span><\/p>\n

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Hard\u00a0\u00a0\"\"<\/a><\/strong>As the name suggests, hard cheese is firm. Often savory, it can be divided into two categories: hard, such as\u00a0 Parmesan<\/em>, and semi-hard, such as Gouda and Grev\u00e9.<\/em> Production involves separating and draining most of the whey before pressing the curd, which is then either brined to create a hard rind or waxed. Finally, the cheese is aged for between two and 36 months, and in some cases even longer. Ageing determines the intensity of the flavor. A well-aged cheese will be more flavorful, less creamy and grainier in texture. Hard cheeses are lactose-free too \u2013 good news for the lactose-intolerant.<\/p>\n

Hard cheese\u00a0has a moisture content of less than 50% due to the\u00a0cheese\u00a0being aged for a long period of time which causes the\u00a0cheese\u00a0to lose some of its moisture content and have a stronger flavor.<\/p>\n

Examples:<\/p>\n

Cheddar\u00a0<\/em> \u00a0 USA, United Kingdom
\nComet\u00a0<\/em> –\u00a0 France
\nParmigiano Reggiano\u00a0<\/em> – Italy
\nProvolone\u00a0<\/em> – Italy
\nAged Gouda<\/em> – Netherlands<\/p>\n

Wines:<\/strong>
\nMild\/Medium\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Light reds, Pinot Noir, Beaujolais, dry Roses
\nSharp\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/span>\u00a0Bordeaux,\u00a0 C\u00f4tes-du-Rh\u00f4ne, Zinfandel, Rioja, Chianti\u00a0<\/span><\/p>\n

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Soft\u00a0\u00a0\"\"<\/a><\/strong>\u00a0A Soft Cheese is a cheese with a lot of moisture in it, keeping its texture so soft that it is usually spreadable.\u00a0 The process of making Soft Cheeses differs from making \u201cHard Cheeses\u201d in that the curds aren\u2019t pressed to squeeze out the whey, as they would be for instance in making a hard cheese like Cheddar. Consequently, they have a high moisture content, making them ideal growing places for mold.\u00a0These cheeses are typically the most perishable and are sometimes held in brines.<\/p>\n

Examples:<\/p>\n

Cottage Cheese\u00a0 –<\/em> USA
\nQueso Blanco\u00a0 – <\/em>Mexico, Spain
\nCream Cheese\u00a0 – <\/em>USA
\nMozzarella – <\/em>Italy
\nRicotta –\u00a0<\/em> Italy
\nFeta –\u00a0<\/em>Greece
\nGoat –\u00a0<\/em>France
\nGrueye<\/em> –\u00a0 Switzerland<\/p>\n

Wines
\n<\/strong>Chardonnay,\u00a0 Riesling, Pinot Grigio, Sauvignon Blanc,<\/p>\n

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Strong\u00a0\u00a0<\/strong>Stilton,\"\"<\/a> England’s answer to French Roquefort is another\u00a0strong\u00a0flavored\u00a0cheese. Also considered by many enthusiasts as the “king of cheeses”.\u00a0 \u00a0A sharp white Cheddar has a very distinctive character. Among the soft\u00a0cheeses, Camembert is known for strong flavor<\/p>\n

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Examples:<\/p>\n

Stinking Bishop\u00a0 – <\/em>United Kingdom
\nLimburger –\u00a0<\/em>\u00a0Germany<\/em>,\u00a0Belgium<\/em>\u00a0and\u00a0Netherlands
\nStilton<\/em> –\u00a0 United Kingdom
\nRoquefort\u00a0 –\u00a0\u00a0<\/em>France
\nBrie de Meaux\u00a0 –<\/em> France
\nMuenster \/ Munster\u00a0 – <\/em>France
\nCamembert – <\/em>France<\/p>\n

Wines:
\n<\/strong>Zinfandel, Malbec, Red Blends, Riesling
\nWith Stilton<\/em> or Roquefort:\u00a0 \u00a0Tawny or Vintage Port<\/em><\/p>\n

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Herb\u00a0\"\"<\/a><\/strong> Is basically any soft or semi-hard cheese.\u00a0 Then fresh chives, parsley, and tarragon or other herbs are added\u00a0 and blended to this cheese spread.<\/p>\n

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Examp[e:<\/p>\n

Boursin\u00a0 –\u00a0<\/em> Original from\u00a0 Normandy, France, now made worldwide<\/p>\n

Wines:
\n<\/strong>Merlot, White blends<\/p>\n

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The same I always say about wine.\u00a0 \u00a0Its not about what the book tells you to have, its what you want and like.\u00a0 \u00a0Thats all that counts<\/strong><\/span><\/p>\n

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\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Cheese, Cheese, Chesse and Wine   A little history —\u00a0Who made the first cheese? According to an ancient legend, it was made accidentally … <\/p>\n

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