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Cheese ripening, alternatively cheese maturation or affinage, is a process in cheesemaking. It is responsible for the distinct flavour of cheese, and through the modification of " ripening agents ", determines the features that define many different varieties of cheeses, such as taste, texture, and body. [ 2 ]
Surface-ripened cheese is cheese ripened by mold growing on its surface, which changes both its texture and flavor as it matures from the outside inward. The mold often gives the rind distinct colors, such as the white mold (Penicillium camemberti) on Brie and Camembert or the reddish-orange hue on cheeses like Limburger. [37] [38] [39]
Washed-rind cheeses are periodically cured in a solution of saltwater brine or mold-bearing agents that may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria (Brevibacterium linens, the reddish-orange smear bacteria) that impart pungent odors and distinctive flavors and produce a firm, flavorful rind around the cheese. [1]
Mild, unripened Mongolian cheese made from yak or cow milk. Chura kampo (Tibetan dried cheese) is a Tibetan cheese and important within the cuisine of Tibet. Chura kampo is made from the curds that are left over from boiling buttermilk. Chura loenpa: A Tibetan cheese that is significant within the cuisine of Tibet.
Djamid or Jameed is an unripened, hard cheese with a salt encrusted rind popular in Jordan and Syria. [3] Jibneh Arabieh (Arabic: جبنة عربية) (also jibni) is a soft white cheese found all over the Middle East. It is particularly popular in the Persian Gulf region. The cheese has a mild taste similar to feta but less salty.
7. Soy Can Affect Fertility in Men. Soy has come a long way. Once dismissed as “hippie food,” today it’s a popular protein alternative for vegetarians and vegans.
Montenegro began making her own desserts during a time when she was aiming to consume more protein, which inspired her to get inventive and dream up a base with cottage cheese, Greek yogurt ...
Wheels of gorgonzola cheese ripening Dorset Blue Vinney Shropshire Blue Stichelton at a market. Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria.
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