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308 Cards in this Set
- Front
- Back
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*Vacherin Mont D’Or is in the same category as which of the following cheeses:
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Grayson and Epoisses
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*Which best describes the components of milk?
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Water, fat, protein (casein), sugar (lactose), vitamins and minerals
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*The milk at the beginning of the cycle (during first week of birth of offspring), that is not appropriate for cheesemaking is:
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Colostrums – it does not coagulate properly
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The culture that gives Swiss style cheese certain characteristics such as holes due to carbon dioxide release is:
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Propionibacterium
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*The culture that contributes to the surface ripening of bloomy-rind and some washed rind cheeses (that has yeast-like qualities) is:
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Geotrichum candidum
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The culture that that is responsible for the white bloomy mold on Bries is:
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Penicillium Candidum
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*The moist reddish smear of bacteria that helps ripen many washed rind cheeses is:
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Brevibacterium Linens, or “b linens”
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Two principle enzymes in rennet are:
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Chymosin and Pepsin
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Salting does the following in cheesemaking:
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Moisture reduction, control of bacteria and molds, rind formation and flavor
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The basic chemical reactions occurring in cheesemaking are the following:
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Glycolysis, the conversion of sugars into acids
Proteolysis, the breakdown of proteins by enzymes Lipolysis, the breakdown of fats by other enzymes |
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The three principle substances in cheese contribute to it’s aroma and flavor are the food and water the animals consume and:
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Casein (milk protein), butterfat, and lactose (milk sugar)
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The five flavors detected by the taste buds are:
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Sweet, sour, bitter, salty and umami
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Examples of cooked, pressed cheeses are:
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Appenzeller, Comte, Beaufort and Pleasant Ridge Reserve
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Examples of uncooked, pressed cheese are:
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Saint Nectaire, Laguiole and Tomme de Savoie
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*The two most common types of pasteurization are High Temperature Short Time (HTST) and Low Temperature Long Time (LTLT), defined in the U.S. as follows:
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HTST: Milk is heated to at least 161 degrees F (72 degrees C) for at least 15 seconds
LTLT: Milk is heated to at least 145 degrees F (63 degrees C) for at least 30 minutes |
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*The crunchy crystallized pockets that develop in the paste of an aged cheese (that are the long chains of amino acids comprising the casein molecules) are:
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Tyrosine
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*How many pounds are in a kilo?
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2.2 pounds
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*How long does raw milk cheese have to be aged to be sold in the United States?
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60 days
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*What is the old world version of Grayson?
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Taleggio
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What is the chemical process of the breakdown of fats called?
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Lipolysis
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*What is FOB?
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Freight on Board
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*In what order would you cut the following cheeses? Bloomy, blues, washed rind, fresh, firm pressed
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Fresh, firm pressed, washed rind, bloomy rind, blues
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*The moving of herds from valleys to mountains, for feeding purposes is called what?
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Transhumance
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What is the approximate PH of cow’s milk before cultures are added?
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6.7
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What does washed-curd mean?
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Whey is released from the vat and water is added to change the curd acidity and retain sweetness
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When speaking of demineralization in cheesemaking, what mineral in milk is being discussed?
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Calcium Phosphate
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Who is traditionally credited with the invention of Camembert?
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Marie Harel
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What is the first AOC cheese?
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Comte
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On what day may French cheesemakers begin Vacherin Mont d'Or production?
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August 15th
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*List the three British counties can you legally produce Stilton in?
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Nottinghamshire, Derbyshire, Leicestershire
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*What type of cattle is permitted in the production of Comte?
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Monbeliarde
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Which breed of goat recognized by the American Dairy Goat Association produces milk with the highest fat content?
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Nubian
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What is the Italian term used for cheeses made by heating curd and manually stretching it?
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Pasta Filata
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“Cheddaring” refers to which specific cheesemaking step?
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Formation of curd Slabs
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In what region of Spain is Garrotxa traditionally produced?
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Catalonia
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Bitterness in cheese is frequently due to:
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The size of the protein breakdown products
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A cheese becomes ammoniated when:
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Proteins breakdown faster than the cheese is able to dissipate the ammonia
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Name the highest consumed AOC/PDO cheese in France
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Comte
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Cypress Grove was 1 of how many goat creameries started in the early 80's?
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7, Cypress Grove started in 1982
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What causes flavor development in blue cheese?
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Metabolism of Penicillium roqueforti
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What are the general differences between Emmentaler type and Baby Swiss?
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Milk
- Tradionally raw or heat treated - Part skim - Baby swiss is pasteurized whole milk Vats/Kettles - Traditional Swiss historically copper kettles (some use stainless steel vats now) - Baby Swiss stainless steel vats Cultures - Tradtional Swiss - Streptococcus Thermophilus (cocci) - Lactobacillus helveticus or L bulgaricus (rod) Cultures - Baby Swiss - L lactis subsp lactis and/or cremoris |
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How long is AOC Emmentaler (classic) aged?
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A minimum of 4 months
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On average how much does a 110lb dairy goat eat and drink a day?
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- Eats 7lbs of food
- Drinks 2 gallons of water |
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Define Alpage
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A french term for alpine fields where animals graze during the summer months, which enhances the flavor and complexity of their milk and the resulting cheese
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List 2 ways to bandage cheddar
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- Dip in hot water, fat comes to the surface, wrap bandage and adhere, add lard to outside
- After cheese is pressed cloth is added and pressed again |
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What are some errors in sensory evaluation?
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- Habituation (get used to giving the same response
- Expectation (preconceived idea) - Stimulus (irrelevent criteria influence the observer) - Halo effect (evaluation of one attribute influences the response in another attribute) |
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How is mold introduced in blue-veined cheeses?
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Mold spores are added to the milk
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List some acid set cheeses
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- Cottage Cheese
- Cream Cheese - Neufchatel - Bakers - Ricotta - Mascarpone |
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Why is it important to have yeast grow in smear ripened cheese?
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Yeasts add pH and the B. Linens don't work in acid
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List 7 raw milk pathogens
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Listeria Monocytogenes
- Salmonella & E.coli - Campylobacter - Yersinia entercolitica - Staphylococcus aureus - Bacillus cereus |
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When did documented cheese making begin in Switzerland?
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As early as the 12th century
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What is the added bacteria in Swiss cheese?
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Propionibacterium Shermanii
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What are some examples of the various feeds used in TMR (Total Mixed Ration)
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- Corn
- Corn Silage - Hay - Haylage - Cottonseed - Soybeans - Vegetable waste products - Orange peels - Almond husks |
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Does pasteurization sterilize milk?
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No
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Who has final jurisdication; local, state or federal food safety regulations?
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Local, but they can only make laws tougher
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Cheeses of the same variety may taste so different from each other as to make the taster think they are different species of cheese. Why?
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Variety is often based solely on a similar make process or cheese composition (US-FDA)
- There are no Federal Standards of Identity for cheese flavor: mild, medium, sharp or even cheddar, swiss, parmesan, blue - USDA has standards for cheese flavor and texture, but they are based on the presence of defective flavor notes or lack of flavor |
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What are 3 Coccus starter culture bacteria and what are they commonly used in?
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Streptococcus lactis
- Streptococcus cremoris - Streptococcus thermophilus - Commonly used in cheddar, colby, brick |
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Can this Parmesan Cheese be held at temperatures that do not exceed 30c (86f)?
water activity = .68 - .76 pH = 6.5 curd heated to ~130f and cured 2-3 years then packaged |
Ambient storage is desired and no history of related illnes
- The food is heat-treated/cured and packaged - water activity and pH intersect at Non-PHF/Non-TCS Yayyyyy |
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What are the basic steps of cheesemaking
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Collect/deliver milk
- Clarify milk - Standardize milk (optional) - Pasteurize or heat treat milk (optional) - Add starter culture (ripening) - Add rennet/milk clotting enzyme aka set(collagulates milk) - Cut the curd (expels whey) - Heat the curd (cook) expels whey - Salt the curd (dry salt) - Put curd in form (hoop) - Press the curd - Package the cheese - Cure or ripen cheese |
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Define Eyes
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Holes within cheese, such as Swiss, that are formed by trapped gas as a result of the fermentation during the curing process
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What temperature does harder cheeses like cheddar begin to melt?
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At around 150 F
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What are milk costs based on?
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The prices on cheese, butter and dried whey
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Which animal has the highest protein content in its milk?
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Buffalo, then Sheep
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What are 2 whiteners used in cheesemaking?
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- Liquid chlorophyll
- Titanium dioxide |
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What type of cheeses use a controlled room (set humidity, temp, microbiological make up) for ripening
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Washed rind/surface ripened cheese
- Internal and/or external rind mold ripening (brie, blue) - Drying function, no surface growth (hard Italian, Gouda |
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List 2 breeds of dairy sheep that are currently available in the US?
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East Friesian
Lacaune |
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How should cheese be stored at distribution facility?
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- Rotate stock, first in, first out
- Refrigerate cheese to local standards (FDA is 41F) - Keep cheese away from fans - Maintain inventory control for optimum health of cheese |
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What are the general differences between Havarti, Brick and Muenster relating to milk and cultures?
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Milk
- Brick and Muenster use whole milk - Havarti uses 5% fat free milk and add cream Cultures - Muenster Streptococcus Thermophilus (cocci) - Brick L lactis subsp lactis and/or cremoris - Havarti L lactis subsp lactis and/or cremoris L lactis sinsp diacetylactis and leuconostoc |
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What is the average daily milk yield of dairy buffalo?
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Less than 30lbs
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List cow breed by milk fat content
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- Jersey
- Gernsy - Ayshire - Brown Swiss - Holstein |
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What type of cheese would you pair with a Pilsner (crisp, dry)?
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Slightly fruity, sweet cheese
- Sheeps milk cheese - Gouda |
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What are the times and temperature for thermalized (heat treated milk)?
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145 - 155 F for 15 - 20 seconds
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Give me an example of cheese that was produced with thermalized milk
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Herve Mons Camembert
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How is mold applied with brie and camembert?
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Brie and camembert are sprayed with mold and ripen from outside to inside
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List 6 ways microorganisms can get into raw milk on the farm
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Through teat channel of the udder
- As a result of mastitis (udder infection) - As a result of contact with milking equipment and storage tank - From the enviroment (eg air, soil, water, bedding, manure, silage etc) - From the milker (human) - Udder (feces contamination) |
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How long is AOC Kaltbach Emmentaler aged?
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At least 12 months (3 months in the dairy and at least 9 in the cave)
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Define Soapy
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A taste sensation caused by long-chain fatty acids as a result of excessive milk-fat breakdown in cheese
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What is rennet and it's purpose?
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Rennet are enzymes
- The enzymes coagulates milk |
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What are some chacteristics of No-melt Latin cheeses? Includes Para Frier, Blanco, Fresco, Ranchero, Panela
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Fresh milky taste
- May have vegetable fat (imported) - Can be crumbly or slice - Tend to water off - Typically high pH (unless Caribbean) - Shelf life and micro issues |
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How is FPC (Fermentation-Produced Chymosin) rennet produced?
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Genes from veal rennet were taken and inserted into mold and produces the exact rennet of veal
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How long is Cave Aged Emmentaler aged?
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At least 12 months, a minimum of 6 months of which are in a natural cave
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What are the 2 main types and formats of washed rind cheese?
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- Small format (typically soft ripened)
- Large form (typically semi-firm to firm) |
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What are some pros and cons of FPC (Fermentation-Produced Chymosin) rennet?
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- Good supply
- Affordable - Kosher/Halal - GMO perception |
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What are the effects of high heat on cheese?
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It will cause the protein to coagulate, squeezing out fat and water and leading to a gritty mouth feel and oily appearance
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What is a downside of pasteurizing?
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Kills beneficial (flavor) bacteria and enzymes too
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What are the desirable flavors of Parmesan, Asiago and Romano?
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- Nutty
- Sweet - Fruity - Salty - Rancid (Only Romano and Asiago) |
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What temperature does soft, high moisture cheese begin to melt?
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Around 130F
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What is calcuim chlorides effect on cheesemaking?
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- Optimizes pH
- Promotes yield - Hastens coagulation |
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What is the average daily milk yield of dairy cows?
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6.6 gallons (about 50lbs)
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Name the 2 main differences between goat and cows milk
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- Goats milk is 10% lower in lactose
- Goats milk has twice the medium chain fatty acids |
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How long is AOC Emmentaler Reserve aged?
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At least 8 months
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Why are blue-veined cheeses spiked?
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To add oxygen so that the cheese will ripen all the way through. Mold needs oxygen to grow.
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Name 3 ways microorganisms get into raw milk (not on the farm)
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During transport to the milking processing facility (contaminated bulk tanker and pumping equipment)
- At the processing facility a. Storage tanks, pumping equipment, pasteurization equipment b. Post-heat-treatment contamination, air, human contact with equipment c. Biofilms |
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Define Ubriaco
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Italian for "drunk" and a general term for wine-washed cheeses traditionally made of cows milk in northern Italy but produced increasingly elsewhere
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What does PDO stand for?
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Protected designation of origin
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*What are the colors of the PDO seal?
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Red and yellow
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What is the minimum amount of time a wheel of Comte can be aged?
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4 months
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What do Brevibacterium linens (B-linens) do?
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It excretes an enzyme that goes down and eats through the cheese and it helps develop a lot of interesting flavors and aromas.
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What are the 5 components of flavor?
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- Appearance
- Aroma - Taste - Sound - Tactile (mouthfeel) |
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How many microorganisms are allowed in Grade A milk?
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Maximum (100,000) per ml
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How much of cheeses moisture is trapped within it's protein network?
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90%
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Are high pH cheeses typically more or less melty?
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less melty
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What type of cheese would you pair with an amber lager, Octoberfest, Bock(malty, sweet)?
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- Nutty, sweet, aged cheese
- Gruyere - Emmentaler - Parmesan |
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What are the FDA/USDA Risk Categories?
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High - Soft unripened cheeses
Moderate - Fresh soft cheeses, soft ripened, semi-soft cheeses Very Low - Hard cheeses, pasteurized processed cheese |
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List some facts about Epoisses
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Created by monks in epoisses, possibly as early as the 16th century
- Recipe given to peasants 200 years later, but by mid-1900 it had disappeared - Relauched by Simone & Robert Berthaut - PDO protected since 1991 |
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Define Pave
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A French term used to describe a shape of a cheese that resembles paving stones in country towns
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What is the average daily milk yield of dairy sheep?
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3 pints (less than 5lbs)
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What is the average bacteria count in milk today?
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10,000 in raw milk and less than 100 coming from pasteurizer
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What is another name for LTLT?
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Vat pasteurization (similar to a double boiler), this is the simplest method
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*What should you look for when visually inspecting bloomy rinds?
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- Consistency in white fluffy rind
- No dark areas - No excessive visable moisture - No broken rind (no pooling of liquids) - Uniform shape (not compromised from shipment or storage) |
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What can happen to Camembert when excessivly ripened?
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Runny body, but the surface will be brittle or cracked
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In pairing cheese with beer or any other beverage or food products you should consider?
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- Complementing and contrasting flavors together make the best pairings
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Define Print
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A rectangular cheese that has been cut from a 40lb block, normally a 10lb loaf
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Cheese is best measured by weight, how much hard cheese do you need for 1 cup of grated cheese?
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3 ounces
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What is the significance of microorganisms in raw milk?
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- Index of sanitary conditions and regulations
- Spoilage and quality defects - Pathogens and food poisoning |
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What percentage of raw milk has pathogens?
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7 Percent
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Define Tomme
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A French term indicating a small round of cheese; smaller tommes are known as tommettes; also a generic name given to a class of cheese produced mainly in the French Alps from skim milk left over after the cream has been removed to produce butter and richer cheese (thus, tommes are often low in fat)
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What are some outside influences that can affect milk?
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- Age
- Body size - Number of milkings - Temperature - Stress of the enviroment - Diseases |
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From the time curd is formed to the time it hits the end user what has changed?
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Change in chemical and enzyme breakdown of protein, fat and sugar
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What do you call microorganisms that are benefical to the health and wellbeing of humans and other animals in milk?
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Probiotics
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What are 4 types of rennet?
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- Animal rennet
- Microbial rennet - FPC (fermanent produced chymosin) - Thistle seed |
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On average what is the composition of cows milk?
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- Water 87%
- Fat 3.88% - Proteins (casein) 3.39% - Glucids (lactose) 4.85% - Salts and minerals .7% |
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On average what is the composition of sheeps milk?
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- Water 83.5%
- Fat 7.2% - Proteins (casein) 5.8% - Glucids (lactose) 4.8% - Salts and minerals .97% |
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When will ewes naturally dry-off?
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End of September or Early November
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How do you control the undesirable microorganisms yet keep the desirable ones?
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- Keep all microorganisms out of the milk and prevent growth of those that are present
a. Overall cleanliness b. Sanitation (time/temperture of contact) c. Cool rapidly < 40 F - Kill those that are in milk and prevent contamination using pasteurization |
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What percentage of cheeses in the US are made with FPC (Fermentation-Produced Chymosin) rennet?
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90%
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Define Hoops
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Forms used to press curds into shape after salting and before aging
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What type of cheese would you pair with a dry stout/porter (bitter, roasted)?
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Salty, sweet, creamy cheese
- Soft-ripened cheese - Washed-rind cheese - Blue cheese |
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Is spring or winter lambing more beneficial for milk production?
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Winter, increases the lactation length to 200 - 240 days
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What does TCS stand for?
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Time/Temperature Control for Food Safety
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What should you look for when visually inspecting fresh un-aged cheese?
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- Check best by date
- No broken seals or containers - No mold - Uniform shape (not compromised from shipment or storage) |
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What are by products of cheese making?
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- Whey products
- Sweet Cream - Whey Cream |
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Define Persille
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French for "parsleyed" which refers to the delicately veined blue cheeses, such as Roquefort and Stilton, in which mold distribution resembles sprigs of parsley
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What are the benefits of longer pasteurization?
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Kills more microorganisms
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Where is animal rennet found in a ruminant animal?
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The lining of the 4th stomach, called the Abomasum
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*What is the average output of 100lbs of milk?
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10 lbs of cheese
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List 6 Things that make quality milk
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- Lack of odors
- Lack of bacterial growth and contamination - Composition: casein and fat meets standard (higher for cheese) - No antibiotics - Extremely low sediment - Produced from healthy cows |
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What are some pros and cons of animal rennet?
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- Best flavor for aged cheese
- Supply issues - Most expensive - Not kosher or halal (mainly for whey purposes) - 95% of people want kosher/halal whey |
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What does GHP stand for?
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Good Hygienic Practices
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What is the result of the early stages of chemical and enzymatic changes that are happening?
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- Curds begin to fuse
- Melt and stretch increases (if cheese is heated) - Cheese becomes pliable |
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Le Gruyere can only be made in which towns?
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- Fribourg
- Vaud - Neuchatel - Jura |
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What happens when coagulated milk is cut?
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Curds shrink and expel water (whey)
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What is one reason for puffy cheese packages?
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Lactobaciluus casei metabolism of citric acid and lactic acid due to being held at a temperature higher than 50F
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Cheesemaking has many critical steps, what are the few that are always included?
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- Collection of milk
- Add rennet or clotting enzyme - Package finished product for market |
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How should cheese be stored at producers facility?
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- Cheese should leave the creamery at proper temperature
- The cheese should be wrapped and packed in a manner that will protect it in travel - Description of the cheese, batch number, date of production and other perinent information should be packed with the cheese (this will help in the event of a recall) - Note moisture content of cheese for retailers |
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What causes flavor development in camembert cheese?
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Metabolism of Penicillium camemberti
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What is salts effect on meltability?
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As salt rises, cheese melt is restricted, because salt tightens the protein network. A saltier cheese (like Parmesan) will have restricted melt compared to a lower salt cheese (like Gruyere)
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On average how many lambs are born per lambing?
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1 - 3
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What are some pros and cons of microbial rennet?
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- Readily available
- Inexpensive - Kosher/Halal/Vegetarian - Cheese yield is not as high as animal rennet - Lack of flavors good or bad |
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What does TMR stand for?
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Total Mixed Rations (the current most common feeding practice on large farms where various feeds are blended together)
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Name 4 ways to create conditions in the product that will either kill those that are in the finished product or prevent them from growing
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- Acid (low PH)
- Rapidly cool product < 40 f - Low storage tempertures (40 f or less, especially retail) - Add inhibitors (sorbates, baceriocins (antibiotic), salt) |
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Why are microorganisms and enzymes deliberately added to ripen cheese?
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- Push ripening in the desired direction
- Overwhelm the cheese with selected enzymes or microorganisms |
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How many dairies in Switzerland make authentic Emmentaler?
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180
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What type of cheese would you pair with a Barleywine, Doppelbock (strong, malty)?
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- Aged-strong, assertive cheeses
- Blue cheese - Washed rind cheese |
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How long is Le Gruyere Reserve aged?
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10 - 18 months
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What do microorganisms do?
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- Decompose foods
a. Metabolize sugars and make acids b. Breakdown fats (produce flavors) c. Breakdown proteins (produce flavors) |
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What is the average daily milk yield of dairy goats?
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6 pints (less than 10lbs)
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The PDO Emmentaler can only be made in which townships in Switzerland?
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- Argovie
- Berne - Lucerne - Schwyz - Soleure - St Gall - Thurgovie - Zoug - Zurich - 2 districts of the township of Fribourg |
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What are the 2 components in milk that cheesemakers really care about?
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Fat and protein
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What should you look for when visually inspecting waxed or other cheeses?
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- Consistent wax or cryovac seal
- No cracks or fissures - Free of mites - Uniform shape (not compromised from shipment or storage) |
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What is a surface ripened cheese?
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A cheese in which microbial growth on the surface contributes to the characteristic flavor of the cheese
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List the basics of making Ricotta
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- Acid can be used before heat or after (Lactic acid is usually the favorite, helps flocation of curds)
- Vinegar/acetic acid used as well, but can give different flavor notes - Citric acid used for whey ricotta and for secondary harvesting of whey protein - Minimize agitation |
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What type of cheese would you pair with a Hoppy Beer (bitter hop flavor)?
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Strong Cheese
- Blue cheese - Strong washed rind cheese - High acid aged cheddar |
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On average what is the composition of buffalo milk?
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- Water 81.1%
- Protein (caseins) 4.5% - Fat 8% - Glucids (lactose) 4.9% - Salts and minerals .77% |
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List common flavor defect causes
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- Improper moisture content
- Improper acid development - Microbiological contamination - Calcium - Proteolysis - Temperature of cheese storage - Time of cheese storage - Original milk composition |
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How does Ammonia effect the ripening of smear ripened cheese?
|
Ammonia leaches in from the surface, making it soluble by liquifying the protein. Then the cheese softens from the outside to the inside.
|
|
|
What two aspects should you consider when substituting cheese in recipes?
|
The texture and fat content should be in the same family
|
|
|
*How do you calculate the fat content of cheese
|
- Take the inverse of the cheeses moisture content %
- Multiple that by the weight of cheese - Multiple that number by the fat in dry matter % |
|
|
*Define Lipolysis
|
The release of fatty acids attached to fat molecules. The enzymes that attack fat are called lipases.
|
|
|
*What does HACCP stand for?
|
Hazard Analysis Critical Control Points
|
|
|
What are the sources of the microorganisms and enzymes that ripen cheese?
|
- Milk
- Coagulant (breakdown protein) - Starter (acid development) - Contaminants (naturally present or from enviroment) - Deliberately added for ripening |
|
|
*According to the FDA food code, what is the temperature that potentially hazordous food be at when received?
|
41F (5C) or below
|
|
|
What type of cheese would you pair with a Belgian Ale(complex culture)?
|
Derived flavors
- Musty, earthy leaf wrapped cheeses - Aged goat cheese |
|
|
What can be used to keep Salmonella & E.coli in check?
|
Salt
|
|
|
What type of cheese would you pair with a Wheat beer(sweet, spicy)?
|
More lactic cheeses
- Goats milk cheese - Young, soft-ripened cheese |
|
|
Define Paste/pate
|
The interior of a cheese beneath its outer rind, which can range in texture from soft and creamy to firm and smooth to hard, dry, crunchy
|
|
|
*What should you look for when visually inspecting shipment and packaging?
|
- Uniform shape (not compromised from shipment or storage)
- Shipping boxes should be clean, dry and free of mold - Cheese should be easily removed from packaging, not stuck with moisture or mold - Check best by or manufacturing date to confirm proper shelf life |
|
|
What are some of the main certifications relevant to cheese?
|
- USDA Certified Organic
- Animal Welfare Approved - Certified Humane Raised and Handled - Certified Kosher - Halal Certification - Food Alliance Sustainable Producer - PDO - Country Specific Appellation Certificate (AOC, DOC, DOP) |
|
|
Why thermalize milk?
|
It kills 95% of pathogens, but keeps the beneficial (flavor) bacteria and enzymes that pasteurization kills
|
|
|
Go through the ripening process of a traditional camembert
|
- Initially the cheese is low in pH
- Body is brittle - Ammonia leaches into cheese - That causes the pH to rise and cheese becomes creamy and color change from bright white to straw (whey) - Center remains brittle |
|
|
What is the average lactation cycle of dairy cows?
|
300 days
|
|
|
What are some concerns during all modes of cheese transportation?
|
1. Maintain cold chain (41f by FDA, this source lists 38f) - Ensures consistent temperature that prevents deterioration of product in transit
2. Suitable packaging - prevents damage from boxes possibly being tossed around - maintains proper moisture control - initial packaging starts with the producer and the producer must assume it needs to hold up through the transport/distribution chain to the retailer/foodservice outlet and/or consumer |
|
|
What are some different types of molds for cheese?
|
- Penicillium caseicolum (snow white)
- Penicillium candidum (grayish) - Penicillium roqueforti or glaucum (blue) |
|
|
Define Truckle
|
A small barrel-shaped cheese, especially cheddar
|
|
|
Define Pasta filata
|
Italian for "spun paste" a process in which curds are heated and then stretched or kneaded before being molded into a desired shape to create elastic cheeses that stretch when cooked or melted
|
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|
Define Cendre
|
A term indicating that a cheese (commonly made with young goats milk) is sprinkled with dark vegetable ash
|
|
|
What type of starter cultures do soft surface ripened cheese use?
|
Mesophilic
|
|
|
List some common flavor defects in cheese
|
- Sour
- Rancid - Malty - Feed - Barnyardy/unclean - Heated/scorched - Sanitizer - Bitterness - Fruity - Stale - Ozidized - Calcium lactate crystals - Tyrosine crystals - Unbalanced |
|
|
What is the effect of Lipolysis on cheese?
|
- The flavor of free fatty acids is rancid , piquant (romano, provolone, feta)
- Fatty acids are converted in other compounds (blue cheese, camembert flavor) |
|
|
What is the difference between Grade A and Grade B milk?
|
- Grade A 100,000 bacteria per ml
- Grade B 1,000,000 bacteria per ml |
|
|
Define Beestings
|
The first milk a cow produces after calving; high in protein, beestings is specifically used, for example, in spain for the production of Armada, a strong, semifirm cheese
|
|
|
Define Weeping
|
A term that descripes the release of moisture from the eyes of Swiss-type cheese, caused by proteins being broken down during ripening; weeping often indicates that a cheese has acheived peak ripeness and will exhibit full flavor, or conversely that is been stored at too warm a temperature
|
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|
Define veining
|
The mold in blue cheeses, also called bluing
|
|
|
What does CFR stand for?
|
Code of Federal Regulations
|
|
|
*What is the average lactation cycle of dairy sheep?
|
180 days
|
|
|
What is a make procedure?
|
A systematic record keeping of the times, temperatures and ingredients used during the cheesemaking process aka recipe
|
|
|
What is one thing molds need to grow?
|
Oxygen, though they will survive in low oxygen enviroments
|
|
|
What is the average lactation cycle of dairy goats?
|
260 days
|
|
|
List the typical raw materials used in cheesemaking
|
- Milk
- Cultures - Color (Annatto) - Calcium Chloride - Rennet - Lipases - Salt |
|
|
What is smear?
|
- Water + diluted salt (~3 - 6%)+ native bacteria
- Rubbing or spraying - Blend of microorganisms; yeast, micrococci, bacteria - No contamination |
|
|
What does the affineur need to control with surface ripened cheese?
|
- Air flow
- Humidity - Room Temperature - Length of time in room - Established microconditions - Shelf racks or wood |
|
|
What constitutes a naturally ripened cheese?
|
No added enzyme or bacteria
|
|
|
Drinking milk and aged cheddar share these composition components typically?
|
- Water
- Protein - Minerals - Fat |
|
|
*What do you call microorganisms that are harmful in milk?
|
Pathogens
|
|
|
How should cheese be stored at home?
|
1. Clean - Cheese easily absorbs other flavors, keep it away from other aromatic foods in refrigerator
2. Cold - Refridgerate cheese 34 - 38f 3. Covered - Cheese loses flavor and moisture when it's exposed to air - Wrap hard cheeses, such as Parmesan, in tightly drawn plastic wrap - Store soft or fresh cheeses, such as mascarpone, in clean, airtight containers - Wrap semi-hard cheeses, including Cheddar, in lighter wrapping paper, such as parchment |
|
|
Define Proteolysis
|
Breakdown of casein to peptides, amino acids and then a variety of other compounds
|
|
|
Why cure or ripen cheese?
|
To develop desirable body, texture and flavor
|
|
|
When do sheep naturally breed?
|
Ewes will mate from August - December
|
|
|
What is microbial rennet made from?
|
Mold
|
|
|
What type of cheese would you pair with a sweet stout/porter or brown ale (chocolate, caramel)?
|
Sweet, fruity, caramel
- English farmhouse cheddar - Aged Gouda |
|
|
What should you consider when shipping product via UPS, Fedex, USPS?
|
- Use shelf life and possible temperature issues as a consideration when choosing ground or air
- Importance of gel packs, protective packaging, seasonal ambient temperatures - Carefully consider cost factors of freight and packaging affecting final retail price to consumer |
|
|
When tasting cheeses why should every portion of cheese contain a rind?
|
- This will avoid the other tasters from being left out
- The taste of the cheese is never uniform: it gets stronger the closer it is to the rind due to the molding process on the surface - Discovering the subtleties is part of the pleasure in tasting |
|
|
List some of the potential nutrional benefits of cheese
|
- Protein
- High quality essential fatty acids - Calcium - Phosphorus - Cultures (probiotics) - Vitamin A and Riboflavin - Bioactive peptides - Satiation - Grass based milk has higher CLA |
|
|
What is the definition of cheese license?
|
Permit that allows an importer to bring in a specified quantity of certain goods during a specified time
|
|
|
What does TRQ stand for?
|
Tarrif-rate-quota
|
|
|
TRQ products with import license can be imported at what type of rate?
|
Low-tier rate
|
|
|
When does the FAS issue licenses?
|
In late December for the following calendar year
|
|
|
List products needing import licenses
|
- All cows milk dairy products, except soft ripened cheeses like brie
- Blue cheese made from sheep or goats milk |
|
|
List 3 kinds of licenses
|
- Historical
- Non-historical - Designated |
|
|
List 7 basic principles of HACCP
|
1. Conduct a hazard analysis (what are potential hazards?)
2. Identify the Critical Control Points (CCPS), where can the potential hazards occur and how can they be prevented 3. Establish procedures and critical limits for each CCP, a Critical limit is a condition that must be met for each CCP 4. Establish a monitoring system for each CCP, this will ensure each CCP stays within it's critical point 5. Establish a corrective action plan, this plan is needed in case a critical control point goes outside its established limits 6. Establish a recordkeeping system 7. Verify the system is working, establish HACCP documentation and record keeping and review |
|
|
What is the result of Proteolysis in a soft ripened cheese
|
It creates the creamy ridge under the rind
|
|
|
When are the butterfats and protein highest in goats milk?
|
It's highest at the beginning and ending of the lactation cycles
|
|
|
Describe Cooked Pressed Cheese
|
This style of cheese refers to the curds being heated after they have been cut and before they are put into the form to be molded. Gruyere is an example.
|
|
|
What does SSOP stand for?
|
Santitation Standard Operating Procedures
|
|
|
Milk not collected or used within 2 hours after milking should be cooled to what temperature?
|
- To 42.8f or below when collected on a daily basis
- To 39.2f or below when not collected everyday |
|
|
Explain how surface-ripened cheeses rely on microorganisms on the exterior to galvanize ripening
|
- The active organisms can be molds, bacteria, yeasts or some combination
- Their mission: to produce enzymes that break dow the cheeses protein and fat, thereby softening the paste and generating aroma |
|
|
How does Geotricum affect the cheese surface?
|
It neutralizes, or de-acidifies the cheese surface, making it easier for other molds, yeasts and bacteria to grow
|
|
|
What is the charcteristic of a cheese with a Geotrichum rind?
|
A wrinkly, brainy surface
|
|
|
What percentage of pathogens are killed by thermalization?
|
95%
|
|
|
With washed rind cheeses, what is the benefit from washing the oldest cheeses back to the youngest?
|
This method inoculates fresher cheeses with bacteria from mature ones
|
|
|
How do natural rind cheeses need to be maintained while aging?
|
The wheels need to be brushed periodically to keep mold growth under control and turned frequently so the rind develops evenly
|
|
|
What is a dry rind?
|
A process of sealing the wheel with olive oil or wax, to slow the moisture loss
|
|
|
What are some more modern ways of making dry rind cheeses
|
- Wheels are coated with polyvinyl acetate, a thin sealant that still allows the cheese to breathe
- Many producers add natamycin, a synthetic mold inhibitor, to the coating (This ingredient is not allowed by Whole Foods) |
|
|
What do cheese mites prey on?
|
- The rind of unwaxed and otherwise unprotected aging cheeses, including bandage wrapped cheddars
- Generally they don't start to work on cheese under a couple of months of age, the longer aged cheese has a greater degree of protein breakdown (proteolysis) is a better source of nutrition for the mites |
|
|
What is the affect of mites on cheese?
|
- As the mites dine, they create little pinholes that later turn into growing craters
- They eat their way under the rind and eventually cause large pits - Initially the damage they do has no effect on the flavor of the cheese, but over time they impart a floral, sweet, sickly flavor |
|
|
What are 2 cheeses that use mite assisted affinage?
|
- Milbenkase (literally mite cheese)
- Mimolette |
|
|
What is another term for lactose intolerance and what causes it?
|
- Lactase deficiency
- A deficiency of an enzyme (lactase) produced by the lining of your small intestine |
|
|
Which cheeses are particularily susceptable to spoilage due to bacteria?
|
Cheeses that are high in pH
|
|
|
What qualifications make Stilton PDO?
|
- It can only be produced in the 3 counties of Derbyshire, Nottinghamshire and Leicestershire
- It must be made from locally produced milk that has been pasteurized before use - It can only be made in a cylindrical shape - It must be allowed to form its own coat or crust - It must never be pressed - It must have the magical blue veins radiating from the centre of the cheese |
|
|
What causes the pink discoloration of annatto-colored cheeses?
|
- A rapid loss of the yellow component of the annatto coloring the cheese produces under fluorescent light produces a pink color at the cheese surface, along with the discoloration an objectionable oxidized flavor also develops
|
|
|
How would a cheesemaker reduce the potential for pink discoloration in annatto colored cheeses?
|
- Avoid using old colorants
- Select appropriate packaging with a low oxygen transmission rate (OTR) - Light blocking film (eg aluminum laminated film) |
|
|
Why is sheep milk particularly suited to making cheese?
|
Sheep milk has a higher solid content than cow or goat milk, the yield of cheese from goat are cow milk is usually around 1:10, whereas sheep is closer to 1:5
|
|
|
In what categories of cheese must milk be pasteurized?
|
- Fresh, including mascarpone, ricotta, chevre, feta, cream cheese, quark, cottage cheese, queso fresco and other mexican style fresh cheeses
- Pasta filata - Processed Cheeses |
|
|
What is the right way to measure the temperature of food?
|
- Make sure thermometer is ready to be used (washed, rinsed, sanitized)
- Calibrate thermometer - Stick thermometer into the thickest part of the food - Wait until the thermometer reading stays steady before noting a temperature - Take another reading in a different spot - Wash, rinse, sanitize and air-dry the thermometer after using |
|
|
Pathogens grow well in what temperature range?
|
41f - 135f (according to servsafe)
|
|
|
How often should food temperatures be checked?
|
At least every 4 hours
|
|
|
How long should cheese last in the refrigerator (in the home)?
|
- Natural and pasteurized processed cheese should last about 4 to 8 weeks
- Fresh and grated hard cheese with higher moisture content should be used within 2 weeks |
|
|
How should surface mold cheese be handled (in the home)?
|
Cut off about 1/4 to 1/2 inch from each affected side and use the remaining cheese within one week
|
|
|
Although freezing cheese is not adviced which are the best candidates?
|
Firm cheeses, such as swiss and hard cheeses such as parmesan
|
|
|
List some health benefits of cheese.
|
- It supplies valuable nutrients, including proteins, sugars, vitamins, minerals and trace elements
- Significant portions of vitamins A, B2 and B12 |
|
|
What are 3 of the worlds highest per capita cheese consuming countries?
|
- Greece
- Italy - France |
|
|
What is CLA?
|
Conjugated Linoleic Acid - A highly beneficial nutrient, which is considered an antioxidant, a cancer fighter and a fat reducing fat
|
|
|
All cheese contains CLA, but what type of milk has more of it?
|
Grass-fed milk
|
|
|
What is the average fat % in whole milk cheese?
|
45 - 50
|
|
|
What is the average fat % in double cremes cheese?
|
60 - 75
|
|
|
What is the average fat % in triple cremes cheese?
|
75 or more
|
|
|
Which type of cheeses have the least amount of lactose?
|
Well made, aged cheeses, the small amount of lactose left over after active cheesemaking ends is further broken down by glycolysis in lactic acid during aging
|
|
|
Why does cheese make people happy?
|
- Tyrosine, an amino acid that has high concentrations in cheese (it comes from the Greek root tyros, which means cheese)
- Casein is also broken down into Casomorphin, which is an opioid |
|
|
It is believed that simple, fresh lactic fermentation cheeses have been around for how long?
|
Roughly 11000 years ago, after the domestication of sheep and goat
|
|
|
When does evidence of cheese making appear in pre-Roman cultures in both northern Europe and the Italian peninsula?
|
3000 years ago
|
|
|
Who left the first written accounts of cheese and cheesemaking
|
The Romans
|
|
|
How did cheese naming come about?
|
Once political power was centralized fine local cheeses were summoned to the royal courts and it bacame necessary to distinguish them by their place names ie Brie
|
|
|
How did the industrial revolution negatively impact traditional cheesemaking?
|
It led to the construction of of cheese factories and the invention of mass-market cheeses beginning in the mid-nineteeth century in Europe and the US
|
|
|
When was widespread pasteurization implemented in dairy production?
|
In the 1940s in response to disease outbreaks
|
|
|
What was another early 20th century development that affected traditional cheesemaking?
|
The introduction of commercially manufactured starter cultures - Prior to that cheesemakers relied strictly on ambient, naturally occuring lactic acid to ferment their milk for cheese
|
|
|
How did Henry VIII negatively affect traditional medieval cheesemaking practices?
|
In the 1530s he appointed himself head of the new Church of England and shortly thereafter began the disolution of the monasteries - this caused the evolvtion away from softer, fresher, local types to bigger, harder more marketable ones
|
|
|
What were some of Frances earliest cheeses (believed to be be invented centuries before the Roman conquest of Gaul)?
|
- Laguiole
- Cantal - Salers - Roquefort - Beaufort - Comte |
|
|
What is the worlds most famous goat-cheese producing region?
|
The Loire Valley (France), Selles-sur-Cher and Pouligny-Saint-Pierre for example
|
|
|
When did Brie de Meaux and Brie de Melun receive their AOC designation?
|
1980
|
|
|
What does AOC (France) stand for?
|
Appelation d'Origine Controlle or Appellation of Controlled Origin
|
|
|
Why were cheeses originally smoked?
|
As a preservation method
|
|
|
What does DOP (Italy) stand for stand for?
|
Denominazione d'Origine Protetta
|
|
|
By the middle of the 19th century what was the largest cheese producing state in the US?
|
New York, followed by Ohio and Vermont
|
|
|
By midcentury Wisconsin would become America's number one dairying and cheesemaking region, what influenced that?
|
The railroad
|
|
|
When was America's first industrial cheese factory started?
|
In 1851 by Jesse Williams in Rome, New York
|
|
|
When was the ACS founded?
|
In 1983 by dairy scientist Professor Frank Kosikowski
|
|
|
When did NYD (Neal's Yard Dairy) open?
|
July 1979
|
|
|
List several pioneers of the real-cheese renaissance
|
- Laura Chenel
- Judy Schad (Capriole 1978) - Jennifer Bice (Redwood Hill Farm (1978) - Marjorie Susman and Marian Pollock (Orb Weaver Farm) 1982 - Paula Lambert (Hoja Santa)1982 - Mary Keehn (Cypress Grove) 1983 - Allison Hooper and Bob Reese 1984 |
|
|
Who was the first American to be inducted into France's exclusive cheesemongers guild (Guilde des Fromagers Confrerie de Saint-Uguzon)
|
Steve Jenkins - In 1982 he was made an official taste-fromage, an honorary French designation for cheesemongers
|
|
|
What was the original reason for leaf wrapping cheese?
|
Protection (acted like a rind)
|
|
|
When did the practice of thistle renneting begin?
|
About 1500 years ago
|
|
|
In what region did brie, camembert orginate?
|
Ile-de-France
|
|
|
How is milk effected during mid-cycle?
|
The volume of milk increases, but is more diluted
|
|
|
How is milk effected toward the end of the cycle?
|
The volume decreases and milk becomes concentrated again
|
|
|
How often are dairy animals usually milked and when is the milk generally lower in fat content?
|
They are usually milked twice a day, the evening milk generally has a lower fat content than the morning milk
|
|
|
How will water affect milk and cheese character?
|
- First via the ground and/or melt water which irrigates the animals plant foods
- Second via the drinking water given to the animals - A third potential factor is young cheeses being bathed to enhance ripening |
|
|
What is Silage and how can it potentially cause off flavors in cheese?
|
Silage is hay and other plant food kept in a silo, but it is potentially problematic since off flavors from the fermentation can work their way into the milk and eventually the cheese
|
|
|
In traditional cheese making what could be used as a starter?
|
By using a small amount of the naturally soured milk from the day before
|
|
|
How does acid coagulation effect the curd?
|
- Generally they will be less firm and elastic than those formed by reneet coagulation
- They are more fragile and lead to softer cheese (higher moisture content) |
|
|
List some vegetarian rennets, which are mostly associated with fresh cheeses and farmstead or homemade production
|
Ficin - From Fig Trees
Papain - From the Papaya Bromelin - From Pineapple Urtica Dioica - From stinging nettles Galium Rerum - From lady bedstraw Calostropis procera - A juice extract from a tropical plant Cynara Cardunculus - From the thistle flower |
|
|
What is the difference between Brie de Melun and Brie de Meaux?
|
Brie de Melun relies almost entirely on lactic coagulation while Brie de Meaux uses traditional rennet coagulation
|
|
|
What does the pH scale measure?
|
The concentration of hydrogen ions - The higher the concetration of these ions, the more it will react with other molecules, more readily creating bonds within and thereby breaking down or corroding those other molecules
|
|
|
What is the center point of the pH scale?
|
It is assigned the value 7.0 which is neutral (neither acid nor akaline aka bacic) and is represented by water
|
|
|
How does the pH scale read?
|
- From 7.0 to 0 is acidic
- From 7.0 to 14 is basic |
|
|
What does a pH of 6.0 indicate
|
A concentration of ten times more hydrogen ions than one of 7.0 and one of 5.0 is a hundred times more than 7.0
|
|
|
Where does Roquefort have to be aged according to it's appellation rules?
|
In the Combalou caves beneath Roquefort-sur-Soulzon
|
|
|
According to dairy and flavor scientists what percentage of aromatics come from the feed and water that animals ingest?
|
20 - 30%
|
|
|
What are the building blocks of cheese flavor?
|
- Casein (milk protein)
- Butterfat - Lactose (milk sugar) |
|
|
What are the 2 principle sources of the "aromatics" in cheese?
|
- The plants the animals eat and the breakdown of chemical compounds in those plants during the animals digestion process
- The action of key enzymes, secreted by microorganisms, in breaking down those building blocks of flavor during the cheesemaking and ripening process |
|
|
What is a typical flavor for cheeses that use thistle rennet?
|
Bittersweet flavors
|
|
|
Abondance
|
Abondance in Chablais, Haute-Savoie.
The aging period for Abondance is only 90 days; Raw Abondance cattle |
|
|
Banon
|
raw
goat aged 3 weeks Alpes-de-Haute-Provence dipped in eau de vie and wrapped in chestnut leaves |
|
|
Beaufort
|
1968
Beaufort is produced in the Beaufortain, Tarentaise and Maurienne valleys, as well as parts of the Val d'Arly valley, all located on 450,000 hectares of the Savoie region.[1] The cheese is prepared using 11 liters of milk for every 1 kg of cheese desired. The milk used in one variety comes from the Tarentaise or Abondance cows that graze in the Alps 12-15 months |
|
|
Bleu d'Auvergne
|
cow 1975 blue
|
|
|
Bleu des Causses
|
Bleu des Causses is a French blue cheese made from cow's milk. It is considered a mild variant of Roquefort. The cheese has a fat content of 45% and is aged for 3–6 months in Gorges du Tarn's natural limestone caves.
|
|
|
Bleu de Gex
|
Raw Blue Cow
aged 3 weeks montbeiliard cow1977 |
|
|
Bleu du Vercors-Sassenage
|
pasteurized cow's milk blue Now made in the Dauphiné 1998.[ As a requirement, the cheese has to be composed of milk from Montbéliard, Abondance or Villard cows
|
|
|
Brie de Meaux
|
The production territory of Brie de Meaux is limited to the departments of Seine-et-Marne, Loiret, Meuse, Aube, Marne, Haute-Marne and the Yonne.
Brie de Meaux is made with raw cow's milk Aged 3 weeks aoc 1980 |
