All about cheese

[idaku]

I am not familiar with cheese, types of cheese, which one is for salad, use for cooking, etc..... Can someone teach me or brief me all about cheese? Thank you.

[Mezzaluna]

That's a tall order, Idaku, but we'll do our best. I'll begin by directing you to our discussion earlier this year with Sid Cook, the master cheesemaker from Wisconsin. He was our guest in the Special Guests forum. There's some good information there. Also, try the search tool here to trawl for information from the discussion threads.

Your choice of cheese will depend on the meal. For example, I'm making an Italian-style meal this evening (chicken piccata, soft polenta, vegetable gratin). I'll use grated Grana Padano (similar to parmesan) in the polenta and either sliced fresh mozzarella or a young fontina in the gratin. If I were doing a Greek style meal I'd use kasseri in place of the Grana and maybe feta in place of the mozzarella. They melt similarly and have similar flavor profiles (saltiness, nuttiness, etc.).

I'll stop there and let others who are more knowledgeable jump in!

[idaku]

Thank you for some explaination Mezzaluna . I would like to know more. Thank you.
Resepi RR Recipe : For those who loves cooking...

[bughut]

I don't pretend to know a great deal about cheese, i'll leave that to those that do.
One basic rule i learned long ago was to never buy cheap cheddar for cooking just cos it was cheap... I know now... But back in the day, I thought i was getting a good deal. But you end up using twice as much to get the flavour and a whole lot of residual grease DONT DO IT!! Buy the best you can afford.
PS Dont buy pre grated Parmisan. It's not worth it. Although I do have a liking for a thick layer of the grubby stuff on minestrone soup... I'm bad!

[Luc_H]

Hello Idaku,

which part of the world are you? Your site is very nice.

I have the distinct impression your knowledge of cheese is very limited. I think you are asking for basic information like how it's made, what it taste like, how to use in recipes, etc, right? (I hope I am not mistaking)

I think you are from a culture that does not use cheese traditionally, correct?

If that is the case then I think the explanation will need to be more basic before making recommendations in recipes.

A basic explanation of cheese: Cheese is a precipitate of milk (any animal milk). It is made in a similar fashion as tofu meaning additives are added to the milk which coagulates then pressed to expel the water then place in a mold. In the case of cheese, bacterial cultures are added and also enzymes called rennet which can come from the stomach of a calf. Once the coagulated milk is strained it is salted then place in mold to age sometimes days to years. Cheese taste very umami and range in texture, solidity, acidity and most of all taste. Some cheeses smell/taste very strong. Cheese quality varies enormously.
Fine cheeses are usually appreciated as is accompanied with fruits, nuts, crackers and wine.
Cheese melt when warmed/cooked. It makes for an interesting ingredient in recipes.
Ok that was the basics.

Luc H

[idaku]

Originally Posted by Luc_H

Hello Idaku,

which part of the world are you? Your site is very nice.

I have the distinct impression your knowledge of cheese is very limited. I think you are asking for basic information like how it's made, what it taste like, how to use in recipes, etc, right? (I hope I am not mistaking)

I think you are from a culture that does not use cheese traditionally, correct?

If that is the case then I think the explanation will need to be more basic before making recommendations in recipes.

A basic explanation of cheese: Cheese is a precipitate of milk (any animal milk). It is made in a similar fashion as tofu meaning additives are added to the milk which coagulates then pressed to expel the water then place in a mold. In the case of cheese, bacterial cultures are added and also enzymes called rennet which can come from the stomach of a calf. Once the coagulated milk is strained it is salted then place in mold to age sometimes days to years. Cheese taste very umami and range in texture, solidity, acidity and most of all taste. Some cheeses smell/taste very strong. Cheese quality varies enormously.
Fine cheeses are usually appreciated as is accompanied with fruits, nuts, crackers and wine.
Cheese melt when warmed/cooked. It makes for an interesting ingredient in recipes.
Ok that was the basics.

Luc H

Thank you Luc H,

I live in KL, Malaysia. We do not consume cheese very much here in Malaysia. Basiccally, I know how cheese was made. I am only familiar with cheeddar, mozarella, parmesan and cream cheese which I used a lot when making sandwich, pizza, lasagna, and spaghetti.

1) What kind of cheese that you normally use for salad (cube cheese).
2) Which kind of cheese is the most suitable for sandwiches and quich or frittata.
3) Is there any cheese, which is creamy like cream cheese texture suitable for sandwiches.

Thank you.
Ida
Resepi RR Recipe : For those who loves cooking...

[Luc_H]

Originally Posted by idaku

1) What kind of cheese that you normally use for salad (cube cheese).
2) Which kind of cheese is the most suitable for sandwiches and quich or frittata.
3) Is there any cheese, which is creamy like cream cheese texture suitable for sandwiches.

1) Feta is my preference. Aged cheddar is good
2) Sandwhiches suggestions: Gruyère (to melt), Cheddar, Monterey Jack, Provalone, Swiss (classic), Émental, Brick.
Shredded Gruyère (is classic for quiche), Swiss, cheddar, Monterey Jack also good.
Fritatta: parmesan (parmigiano) is classic (romano is a good substitute)
3)Neufchatel is a good substitute. (soft Feta and ricotta are big maybe). Chèvre (goats milk) many are soft enough to spread.

I am sure others will have excellent suggestions for you also.
(oh and you're welcome)
Luc H

[idaku]

Originally Posted by Luc_H

1) Feta is my preference. Aged cheddar is good
2) Sandwhiches suggestions: Gruyère (to melt), Cheddar, Monterey Jack, Provalone, Swiss (classic), Émental, Brick.
Shredded Gruyère (is classic for quiche), Swiss, cheddar, Monterey Jack also good.
Fritatta: parmesan (parmigiano) is classic (romano is a good substitute)
3)Neufchatel is a good substitute. (soft Feta and ricotta are big maybe). Chèvre (goats milk) many are soft enough to spread.

I am sure others will have excellent suggestions for you also.
(oh and you're welcome)
Luc H

Thank you for your time and explaination.

Ida
Resepi RR Recipe : For those who loves cooking...