FER-1000 Lecture Notes - Lecture 15: Streptococcus, Bifidobacterium, Lactobacillus Acidophilus
20 Mar 2017
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Fresh cheese: chevre, feta, queso blanco, bright white, no rind, milky, milk, tart, or lemony flavors. Soft-ripened: camembert, bright white exterior, fuzzy or wrinkled rind, buttery, mushroomy, floral, musty. Hard cheese: cheddar, parmigiano-reggiano, firm body, yellow / golden, butterscotch, pineapple, earthy, salty, sweet. E(cid:374)z(cid:455)(cid:373)es a(cid:374)d (cid:373)i(cid:272)(cid:396)o(cid:271)es (cid:396)ipe(cid:374) o(cid:448)e(cid:396) ti(cid:373)e, softe(cid:374) (cid:272)e(cid:374)te(cid:396) a(cid:374)d (cid:858)(cid:396)i(cid:374)d(cid:859) (cid:271)e(cid:272)o(cid:373)es firm (cid:862)o(cid:448)e(cid:396) (cid:396)ipe(cid:374)i(cid:374)g(cid:863) (cid:396)esults i(cid:374) a(cid:373)(cid:373)o(cid:374)ia a(cid:396)o(cid:373)a (t(cid:455)pi(cid:272)all(cid:455) 2 8 weeks edibility) Belletoile brie, triple cream, france: 75% fat or greater, double cream 75 60, buttery, creamery, light aroma, subtle. Alted a(cid:374)d (cid:862)(cid:374)eedled(cid:863) to e(cid:374)(cid:272)ou(cid:396)age penicillium roqueforti development. Bleu dauvergene: france: salty, tangy, sharp, semi-creamy, nutty, slightly sweet. Comte, swiss, gouda, havarti, fontina, monterey jack. O(cid:373)e (cid:272)a(cid:374) (cid:271)e (cid:395)uite (cid:858)ga(cid:373)e(cid:455)(cid:859) a(cid:374)d fi(cid:396)(cid:373: similar to swiss cheese, more pungent aroma, firm, some buttery notes, some gamey note, grassy and nutty. Can be brittle, often shaved for service, tick rind, develop waxy texture, sharp aromas, often sha(cid:396)pe(cid:396) a(cid:374)d (cid:373)a(cid:455) taste o(cid:396) feel (cid:862)(cid:272)(cid:396)(cid:455)stals(cid:863) i(cid:374) (cid:272)heese te(cid:454)tu(cid:396)e.
