Cheese (borrowed from Portuguese , queijo ) is solid food made from milk water animals. Animals are used as sources of milk cows usually are . camel's milk, goat , sheep, horse, or buffalo are used in some types of local cheese. This food is known throughout the world, but allegedly first recognized in the area around the Mediterranean .
Cheese useful because usually durable, and have the content fat, protein , calcium, phosphorus and high. Cheese is a form of preservation for milk.
History
origin
Cheese has been produced since prehistoric times . There is no definite evidence where cheese making was first performed, in Europe, Central Asia , as well as the Middle East , but the practice of cheese making spread to Europe before the days of Ancient Rome , and obedient Pliny, cheese making has been be a coordinated effort at the time of the Roman Empire .
Preliminary estimates of cheese making is between 8000 BC (when the sheep began to farmed) to 3000 BC. The first cheese maker is expected to humans in the Middle East or nomadic tribes in Central Asia. The first archaeological evidence of the making of cheese found in murals in ancient Egyptian tomb, built in 2000 BC. [1]
Ancient Greek and Roman
Ancient Greek Mythology Aristaeus mention as the inventor of cheese. Odyssey Homer writings (800 BC) said that Cyclops making and storing cheese using the milk of sheep and goats.
During ancient Roman , cheese has become a daily bread, and cheese-making has become a business that has regular, not much different from today. De Re Rustica writing Columella (65 M) tells the manufacture of cheese with rennet , the process removes the water content, salinity, and the aging process. Natural History Pliny work (77 M) has a chapter (XI, 97) which describes the various types of cheese that is consumed by people Roman Empire in the early .
medieval Europe
Roman Empire spread the way of a uniform technique of making cheese in Europe , and introduced the manufacture of cheese into areas that do not know. With the fall of the Roman Empire, variations of cheese making in Europe more and more. With certain areas to develop the technique of making cheese is different. France and Italy each currently has about 400 kinds of cheese. However, the progress of the art of cheese making began to decline several centuries after the fall of Rome. Many cheeses are known at the present time was first documented in the middle ages or thereafter, such as Cheddar cheese in 1500 M, Parmesan cheese in 1597 , Gouda cheese on 1697, and Camembert on 1791. [2]
Various kinds of cheese
first distinguished from how to manufacture. There are two major groups of cheese: fresh cheese and solid cheese. Fresh cheese does not undergo a process of cooking and pressing. It is white and eaten like butter: topical, or if he solidified packed in water. Included in this type is Mozzarella .
solid cheese, by contrast, is made by compaction, heating, pressing, and, the most decisive, maturation. Cheese that has recently experienced maturation may be cited as a young cheese. Increasingly, he became an old cheese. Cheese is usually dry solid, to sliced \u200b\u200bor melted.
Although it is difficult to mention all of the following kinds of cheese presented some popular cheeses. In France for instance, in some areas every village has its own distinctive cheese, making it difficult to mention it in full.
Cheese Dutch Cheese
origin of the famous Holland is Gouda and Edam . Both were named for the place. Both types of cheese is cheese "young" (Short ripening age, four months). It was neutral. Gouda is a typical form of packaging is like a flattened sphere coated "skin" the color red or yellow.
Swiss Cheese
typical Swiss cheese is known for having a lot of air cavities in it. Cavities are formed during the process of maturation, due to the accumulation of carbon dioxide in the maturation stage. Two popular types are Emmental and Appenzell . Emmental cheese matured after the deposit of a minimum of four months, has a sweet taste. This cheese can be shredded and then heated in the oven as a cover schotel . Appenzell sold in various age of maturity, but definitely more than six weeks. This cheese is more flavorful and it feels stronger and more salty . Another type is Gruyère, with a stronger flavor than Appenzell, which is perfect for fondue and accompany bread and wine .
British Cheese
One of Britain's most famous cheese is Cheddar cheese sold in Indonesia with various brands. In addition, Britain is also known as Stilton cheese, cheese Bonchester , Buxton Blue cheese , Dovedale cheese , And Swaledale cheese.
English Cheese
Manchego Cheese have black skin. Sheep cheese from La Mancha is two months old when called curado , hereinafter referred Viejo (cheese in English ). This cheese has a flavor of spices and tasty, and usually eaten with olive oil , fruit dates, or jam.
Italian Cheese
known Italian soft cheese is Pecorino , which is more spicy than Manchego. Parmesan cheese and Pecorino commonly used to accompany pasta. fresh mozzarella cheese is commonly eaten for breakfast.
French Cheese
("monk's head", because of its shape) is a soft cheese with a slightly stronger flavor spices. This cheese can be eaten with bread or pickles accompany . France is also famous for its goat cheese, which is widely known as Chèvre . When young, this cheese neutral, weakly flavored, but the more mature the stronger the aroma and taste. This cheese is versatile: it can accompany the bread, jam, vinegar , Pickled, or processed further.
German Cheese
Mountain areas south of Germany has Schönegg cheese, which comes from the Allgäu. Cheese is ripe after a year has a little touch of salty and sweet. His skin may be eaten. As Swiss cheese, this cheese has cavities.
Making cheese
Although there are hundreds of types of cheese produced all over the world, but fundamentally cheese made in a similar way. Cheese has a style and taste different, depending on the type of milk used, the type of bacteria or fungus used in fermentation , long process of fermentation and storage ("maturation"). Other factors such as type of food consumed by mammals produce milk and milk heating process.
In making cheese, the first stage after the milk is obtained, then in pasteurized milk . This is a common process. There are also several manufacturers who make cheese from milk "raw", with heating 40 ° C over and over again, but many manufacturers are skeptical of this process for reasons of hygiene. Pregnant women are not allowed to eat cheese from milk "raw".
formed from milk by removing the water content by using a combination of rennet and acidification. Bacteria are also used in the acidification of milk to add texture and taste in cheese. Manufacture of certain cheeses also use mushrooms .
Source: Wikipedia
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