Depending on the type of milk (such as from sheep, goat or cow), the pre-treatment (pasteurization, bacteria, etc.), the manufacturing process (temperature, curd size, etc.), possibly additives like salt, spices, bacterial and fungal cultures, treatment with brine or mold, the ripening conditions (temperature, humidity, film aging, etc.) and the ripening period resulting in taste and in strength (consistency) and look very different cheeses. For each type of cheese, there are also special cheese knife.
classification by origin of milk
cheese is now produced in contrast to earlier times, mostly from cow , but there are still too cheese sheep - and goat milk . mozzarella is produced originally from buffalo milk ; for today's mass production is used, however, often the cheaper milk. From the milk of pigs no cheese can be made because the pig's milk enough contains casein and it is technically difficult to acidify milk . [2]
cheese groups on the water content
cheese is on the water content in the fatty matter that groups:
- cream cheese - water content of 73%, quark / stuff , cottage cheese, ricotta
- cheese - water content above 67%, Brie , Romadur , Munster , Feta , Camembert
- sour milk cheese - Water content 60-73%, Limburger cheese , Mainzer cheese , cooked cheese , Handkäse
- semi-hard cheese - Water content 61-69%, mostly young cheese, butter cheese , blue cheese
- cheese - Water content 54-63%, Edam , Gouda , Tilsit
- cheese - water content to 56%, cheese , Parmesan , Emmentaler , Pecorino , Manchego
This division does not apply to " pasta filata cheese "as mozzarella and provolone . These cheeses are made by treating the mass fraction of hot water, hot salt water or hot whey and kneading, pulling the plastic material into strips or strands and forms.
In Switzerland, the following terms used:
- fresh cheese: ricotta, mozzarella, cottage cheese usually made from pasteurized milk, no maturity
- soft cheeses: Brie, Tomme - usually made from pasteurized milk, matured for a few weeks
- semi-hard cheese : Appenzeller cheese , Fribourg Vacherin , Tête de Moine , Raclette - from raw milk or pasteurized milk, matured for a few months
- hard cheeses: Emmentaler, Gruyere - from raw milk, matured for a few months to eighteen months
- extra cheese : Sbrinz , sliced \u200b\u200bcheese - made from raw milk, matured for several years
fat contents of cheese
- low fat < href="http://de.wikipedia.org/wiki/Fett_in_der_Trockenmasse" title="Fett in der Trockenmasse"> FDM.
- quarter fat level ≥ 10% fat.
- -fat level ≥ 20% fat.
- Three-quarter fat level ≥ 30% fat.
- fat level ≥ 40% fat.
- full fat ≥ 45% fat.
- Rahmstufe ≥ 50% fat.
- Doppelrahmstufe 60-87% fat in dry matter.
The fat content is the Cheese is not a percentage of total mass is given, but as a percentage of dry mass. The reason is that the cheese during the storage of moisture and thus still losing weight, the relative fat content can increase further during storage. The ratio of fat to dry matter in a piece of cheese remains during the entire period of the same.
cheeses and fat content
| fat level | FDM. | fat | |||
|---|---|---|---|---|---|
| cheese cheese cheese | Frischkäse | ||||
| Doppelrahm | 60%-87% | ≥ 42% | ≥ 36% | ≥ 30% | ≥ 18% |
| Rahm | ≥ 50% | ≥ 35% | ≥ 30% | ≥ 25% | ≥ 15% |
| Vollfett | ≥ 45% | ≥ 32% | ≥ 27% | ≥ 23% | ≥ 14% |
| Fett | ≥ 40% | ≥ 28% | ≥ 24% | ≥ 20% | ≥ 12% |
| three-quarter fat | ≥ 30% | ≥ 21% | ≥ 18% | ≥ 15% | ≥ 9% |
| bold | ≥ 20% | ≥ 14% | ≥ 12% | ≥ 10% | ≥ 6% |
| quarter fat | ≥ 10% | ≥ 7% | ≥ 6% | ≥ 5% | ≥ 3% |
| skimmed | <> | <> | <> | <> | <> |
Each cheese is, as already mentioned, at different ratios of water and fat. If it contains more water, he has less dry, so less fat and vice versa. A thick double-cream cheese with 60% fat. therefore has less fat than a cheese with 45% fat. The fat content of fresh mass is obtained if one evaluates the fat content of dry matter with the following factors:
- cream cheese x 0.3 x 0.5
- cheese
- Cheese x 0.6 x 0.7
- cheese
- example The Gouda cheese has 48% fat in dry. x 0.6 = 28.8% fat in the fresh mass
cheeses to specific cultures
- sour milk cheese - cakes of cheese , Handkäse , Tyrolean Graukäse , Harzer Roller and cooking the cheese without rennet cheese by lactic acid bacteria and most of lubricating bacteria, Brevibacterium linens.
- a special role in this process one of the cheese mites that is manufactured using cheese mites ( Tyroglyphus casei ).
- cheese
- white cheese - Camembert, Brie , Coulommiers be produced by the fungus Penicillium camemberti .
- blue cheese - Roquefort , Gorgonzola, Blue Stilton , Cabrales be produced by the fungus Penicillium roqueforti .
- soft cheese - Romadur , Limburger be prepared with lubricating bacteria, Brevibacterium linens .
Other
- raw milk cheese is made from untreated milk. The vast majority of the cheeses produced at least in the original country of origin and to the extent not intended for the export of raw milk.
- cheese be made from different cheeses with the addition of water and salt fluxes .
- whey cheese is not made of milk, but from the sweet whey . This whey is heated to 95 ° Celsius and often it is added just before reaching the temperature, acid agent, which settle in a row, the whey proteins (albumin and globulin) above, can be skimmed off and processed. Then the remaining whey is no longer yellow and turbid, but rather greenish and transparent clear.
whey cheese is very low in fat. He is beaten to the draining still fine and salted, reaching only its creamy texture and delicate flavor. The whey cheeses are the Italian ricotta , the Norwegian brown cheese , the Alemannic or produced in Austria and Switzerland Ziger and the Greek Manouri . A characteristic of the cheese whey can be found in Switzerland and Vorarlberg : Here you can sometimes find on the so-called markets Alpine chocolate . This is made so that the sweet whey for hours at high heat, stir and reduce it. The caramelized small residual is considered a special, very expensive and rarely available specialty.
addition, a difference is cheese preparations and process cheese (they contain other dairy products such as cream, or other foods such as mushroom or fruit pieces), and cheese compositions (products which are composed of two or more types of cheese). Many cheeses are also by the addition of spices, nuts or refined herbs, such as the French Mimolette , the annatto (a dye extracted from the seeds of Orléans-containing shrub).
From the perspective of the end user, a distinction also between the cheese spread, which is spread on the bread and the "Legkäse" which is put on the bread.
Recent developments
Besides increasing the international range in the trade as well as the offer of so-called light products which fat and cholesterol reduced are is also the food cheese is a trend towards so-called "convenience foods" (finished and semi-finished products) notice. Thus, besides ready fondues, portion packs and grated cheese and freeze-dried cheese powder, which is used in the food industry. Industrial Arts cheese is also known as "analog cheese .
use
found in the kitchen of the cheese in many dishes and recipes to its use today best known is probably the cheese fondue and Raclette . Each round table is maintained as a dessert course a selection of good cheeses, and you truly begin with mild cheeses and - costs more intense flavor to the - often in conjunction with matching wines.
storage and maturation
cheese tastes just really good if he really stored ( not too cold) and right is ripe. Here, the room temperature achieved without any problems for the cheese also 20 to 23 degrees Celsius, if the humidity is high enough and the cheese ideally before the whole loaf is. At these high temperatures of the cheese matures, however, very quickly and should be eaten soon.
The smell of mature cheese can then be truly "space-filling" and simply, a good pantry or a basement to play an important role. Similarly, a high humidity. stored at low humidity (< href="http://de.wikipedia.org/wiki/Roquefort_%28K%C3%A4se%29" title="Roquefort (Käse)"> Roquefort caves in at a humidity of 95%. Who does not have the appropriate storage rooms, which can the cheese in a large Stock pot (> 30 liters) or under a large, established Tonblumentopf runs best on simple and untreated spruce - store or fir boards .
The humidity can rise rapidly under the above conditions for desired> 90%. Caution is advised in foreign mold, a clay pot offers the advantage that you can heat it again and again in the oven for about half an hour at 220 ° C, thereby, possibly existing mold spores killed. Likewise, it is with this method (despite the high ambient temperature) is less problems with odors. Larger cheeses can access these Be stored as quite a long time - we should run all the loaves a week, rub with salt water. The storage of cheese on glass, stone or stainless steel should be avoided, the best are wood planks that must be cleaned often. spruce has an antibacterial effect.
cheese should not be stored in the vicinity of bread because yeast can make the cheese inedible. For this reason, cheese is also not come into contact with wooden boards on which bread was cut. Who does not want anything that needs his cheese at Affineur (Affineur) essreif each purchase, for the (long) storage in the refrigerator and plastic does not get the cheese.
remarkable
The fermentation of carbohydrate contained in milk lactose leads to the formation of lactic acid and development of carbon dioxide . It can, under certain conditions, maturity, for example, Emmentaler cheese, small amounts of hydrogen are formed (by propionibacteria). This gas is responsible for the formation of holes in the cheese as it is not opposed to carbon dioxide in water and is therefore not absorbed by the cheese.
Not all cultures are valued cheese. In the kitchen of Asia, Africa and South America does not matter cheese. The main reason is the widespread lactose intolerance of the population. Cheese in China is regarded as spoiled milk.
Wikipedia
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