Cheese: Identification - Classification - Utilization (Kitchen Pro Series)

256 Pages·2010·17.159 MB·English

by  John W. Fischer

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Australia • Brazil • Japan • Korea • Mexico • Singapore • Spain • United Kingdom • United States
KitchenPro Series: Guide to Cheese © 2011 Delmar, Cengage Learning
Identifi cation, Classifi cation and Utilization
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John W. Fischer
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Contents
viii
ABOUT THE CIA
xi
AUTHOR BIOGRAPHY
xii
ACKNOWLEDGEMENTS
1
INTRODUCTION
1 3
WHY CHEESE?

The Anatomy of a Cheese 4
Milk 4
Other Ingredients 17
The Making of Cheese 19
Rinds Happen 22
Artisanal vs. Industrial 25
2 27
FRESH AND YOUNG CHEESES

Cheeses by Flavor 27
Fresh and Young Cheeses 28
Whey Cheeses 39
3 47
MILD AGED CHEESES

Mild Cheeses 48
Triple-Crème Cheeses 62
Mild Blue Cheeses 76
4 79
MEDIUM STRENGTH AND NUTTY CHEESES

Volume Cheeses 81
vv
5 101
STRONG AND STINKY CHEESES

Volume Cheeses 103
Smaller Production Cheeses 103
When You Got da Blues 124
The Big Four 131
6 135
COOKING WITH CHEESE

Cheese Behavior 136
Croque Monsieur 139
Grilled Halloumi 141
White Wine Vinaigrette 142
Macaroni and Cheese with Bacon 145
Ravioli with Zucchini and Lemon Thyme 147
Midnight Moon Cheese Souffl é 149
Tartifl ette Americaine 151
Fondue 155
Gnocchi alla Romana 156
Fonduta 157
Gougères 158
Raclette 160
Warm Mozzarella Appetizer 163
Risotto with Taleggio and Arugula 166
Fresh Herbed Cheese Spread 168
Leek Tart with Ossau Iraty 169
Pâte Brisée 170
Spiedini alla Romana 171
Roquefort and Walnut Pithivier 175
Goat Cheese and Pecan Napoleon 177
Homemade Ricotta 179
Herb-Marinated Yogurt Cheese 183
Belgian Endive au Gratin 185
Grilled Trevigiano with Smoked Scamorza 189
Paneer Paratha 191
7 193
WHAT’S WITH THIS CHEESE?

Washing It Down 194
Grows Together, Goes Together 195
Sweeter is Safer 195
Whiter Means Lighter 196
The Funk Factor 196
Don’t Forget the Beer! 196
vi CONTENTS
On the Plate 197
Dancing Partners 197
Composed Cheese Plates 205
Cheese Carts 205
How Much Cheese? 206
Cutting Direction 206
Cheese Deserves Some Warmth 207
Storage 207
When Good Cheese Goes Bad 208
Buying Cheese 209
210
GLOSSARY
214
READING AND RESOURCES
216
APPENDIX A: REFERENCE TABLES
230
APPENDIX B: RESOURCES
231
INDEX
241
PHOTO CREDITS
242
CIA CONVERSION CHARTS
CONTENTS vii
ABOUT THE CIA
THE WORLD’S PREMIER
CULINARY COLLEGE
The Culinary Institute of America (CIA) is the recognized leader in culinary education
for undergraduate students, foodservice and hospitality professionals, and food enthu-
siasts. The college awards bachelor’s and associate degrees, as well as certifi cates and
continuing education units, and is accredited by the prestigious Middle States Com-
mission on Higher Education.
Founded in 1946 in downtown New Haven, CT to provide culinary training for World
War II veterans, the college moved to its present location in Hyde Park, NY in 1972.
In 1995, the CIA added a branch campus in the heart of California’s Napa Valley—The
Culinary Institute of America at Greystone. The CIA continued to grow, and in 2008,
established a second branch campus, this time in San Antonio, TX.
From its humble beginnings more than 60 years ago with just 50 students, the CIA
today enrolls more than 2,700 students in its degree programs, approximately 3,000
in its programs for foodservice and hospitality industry professionals, and more than
4,500 in its courses for food enthusiasts.
LEADING THE WAY
Throughout its history, The Culinary Institute of America has played a pivotal role in
shaping the future of foodservice and hospitality. This is due in large part to the caliber
of people who make up the CIA community—its faculty, staff , students, and alumni—
as well as their passion for the culinary arts and dedication to the advancement of the
profession.
Headed by the visionary leadership of President Tim Ryan ’77, the CIA education team
has at its core the largest concentration of American Culinary Federation-Certifi ed
Master Chefs (including Dr. Ryan) of any college. The Culinary Institute of America
faculty, more than 140 members strong, brings a vast breadth and depth of foodser-
vice industry experience and insight to the CIA kitchens, classrooms, and research
facilities. They’ve worked in some of the world’s fi nest establishments, earned industry
awards and professional certifi cations, and emerged victorious from countless interna-
tional culinary competitions. And they continue to make their mark on the industry,
through the students they teach, books they author, and leadership initiatives they
champion.
viii
The infl uence of the CIA in the food world can also be attributed to the eff orts and
achievements of our more than 40,000 successful alumni. Our graduates are leaders in
virtually every segment of the industry and bring the professionalism and commitment
to excellence they learned at the CIA to bear in everything they do.
UNPARALLELED EDUCATION
DEGREE PROGRAMS
The CIA’s bachelor’s and associate degree programs in culinary arts and baking and
pastry arts feature more than 1,300 hours of hands-on learning in the college’s kitch-
ens, bakeshops, and student-staff ed restaurants, along with an 18-week externship at
one of more than 1,200 top restaurant, hotel, and resort locations around the world.
The bachelor’s degree programs also include a broad range of liberal arts and business
management courses to prepare students for future leadership positions, as well as a
Wine and Food Seminar travel experience in one of the world’s top culinary regions.
CERTIFICATE PROGRAMS
The college’s certifi cate program in culinary arts is designed for students interested
in an entry-level position in the food world and those already working in the foodser-
vice industry who want to advance their careers. The CIA also off ers an accelerated
culinary arts certifi cate program (ACAP), which provides graduates of baccalaureate
programs in hospitality management, food science, nutrition, and closely related fi elds
with a solid foundation in the culinary arts and the career advancement opportunities
that go along with that skill base.
PROFESSIONAL DEVELOPMENT PROGRAMS
AND CONSULTING
The CIA off ers food and wine professionals a variety of programs to help them keep
their skills sharp and stay abreast of industry trends. Courses in cooking, baking,
pastry, wine, and management are complemented by stimulating conferences and
seminars, online culinary R&D courses, and multimedia training materials. Industry
professionals can also deepen their knowledge and earn valuable ProChef ® Certifi ca-
tion and Certifi ed Wine Professional™ credentials at several levels of profi ciency.
In addition, the college off ers expert culinary consulting to the industry through its CIA
Consulting group. Headed by a seasoned team of Certifi ed Master Chefs and supported
by the college’s acclaimed international faculty, CIA Consulting off ers foodservice busi-
nesses a rich menu of custom consulting services in areas such as product innovation,
menu R&D, restaurant strategy and design, and culinary training.
FOOD ENTHUSIAST PROGRAMS
Food enthusiasts can get a taste of the CIA educational experience during the college’s
popular Boot Camp intensives and Weekends at the CIA courses off ered at all three
campuses. In addition, the college’s CIA Sophisticated Palate programs at Greystone
off er the very best of Napa Valley’s food and wine scene, including exclusive visits to
area growers, vintners, and purveyors.
ABOUT THE CIA ix
CIA LOCATIONS
MAIN CAMPUS—HYDE PARK, NY
Bachelor’s and associate degree programs, professional development programs, food
enthusiast programs
The CIA’s main campus in New York’s scenic Hudson River Valley off ers everything an
aspiring or professional culinarian could want. Students benefi t from truly exceptional
facilities that include 41 professionally equipped kitchens and bakeshops; fi ve award-
winning, student-staff ed restaurants; culinary demonstration theaters; a dedicated wine
lecture hall; a center for the study of Italian food and wine; a 82,000-volume library; and
a storeroom fi lled to brimming with the fi nest ingredients, including many sourced from
the bounty of the Hudson Valley.
THE CIA AT GREYSTONE—ST. HELENA, CA
Associate degree programs, professional development programs, certifi cate programs,
food enthusiast programs
Rich with legendary vineyards and renowned restaurants, California’s Napa Valley
off ers students a truly inspiring culinary learning environment. At the center of it
all is the CIA at Greystone—a campus like no other, with dedicated centers for fl a-
vor development, professional wine studies, and menu research and development; a
15,000-square-foot teaching kitchen space; demonstration theaters; and the Ivy Award-
winning Wine Spectator Greystone Restaurant.
THE CIA, SAN ANTONIO—SAN ANTONIO, TX
Certifi cate program, professional development programs, food enthusiast programs
Created to promote Latino diversity in the U.S. foodservice industry, the CIA campus
in San Antonio, TX provides a variety of educational opportunities. In addition to a
30-week certifi cate program in culinary arts, the CIA’s southwest campus also hosts
Latin American cuisine courses for foodservice professionals as well as programs for
food enthusiasts. The campus is currently undergoing an expansion that will grow its
facilities from 5,500 to 25,000 square feet. Opening in fall 2010, it will include three
new kitchens, one bakeshop, a 125-seat demonstration theater, and an outdoor cooking
facility.
x ABOUT THE CIA