The Story of Roquefort in Australia
The story of Roquefort in Australia is significant and has made big changes for the world of cheese in Australia. Continue reading for a little history and a cheese story that has had a significant impact. A Little History: As many readers will know, Australia has some strict food importation rules. One such rule is no importation of unpasteurised (raw) milk cheese. However, there are always some exceptions to this rule. Imports of Swiss Gruyere, Emmental and Parmigiano Reggiano are legal. The reason unpasteurised cheese cannot be imported is due to the suggested health risks associated with consuming raw milk products. However, it is the traditional method for making cheese, particularly French styles such as Brie and Camembert. There were even some issues selling unpasteurised cheese in Australia that had been produced with Australian milk. Of course, the risks of eating unpasteurised cheese are minimal. However, there is the concern…
Which Cheese Rinds Can You Eat?
There is a wide variety of different styles of cheese, each of them with a unique composition and flavour profile. In this article, we consider which cheese rinds you can eat, which ones will enhance the flavour, and which rinds probably should be avoided. What Cheese Rinds can you Eat? Most cheeses have edible rinds. For example, all soft cheeses, which typically have a bloomy rind, and similar in colour to the cheese. Typically, harder cheeses like cheddar also have edible rinds. The rinds on blue cheeses can also be eaten and can enhance the flavour. However, it is best to avoid wax and paper style rinds, for example on a cheese like Manchego. These are things that cover the cheese, as opposed to forming naturally during maturation. What is a Cheese Rind? The rind of the cheese is the outer ‘crust’ or shell of the cheese. Whilst the cheese…
What is Fresh Cheese? – All you Need to Know.
There are a variety of different styles of cheese, each one giving us a different texture and wide flavour profile. In this article, we look at what is fresh cheese and what are the different types. What is Fresh Cheese? Fresh cheese is the youngest of all the different cheese styles and made with fresh curds. It has not been aged or pressed. Fresh cheese does not have a rind and is normally soaked in brine, and stored in containers. It comes in a variety of different styles, from spreadable (for example, Cream cheese) to crumbly (Feta) even stretching to creamy and soft. Cream Cheese: Cream cheese (brands such as Philadelphia) have a high-fat content (minimum 35%), however are also tangy in flavour, due to the lactic acid bacteria. It is the basis for key desserts such as cheesecake. Cottage Cheese: Cottage cheese is milk proteins turned to curds and…
What is Clothbound Cheddar?
Cheddar is one of the most popular styles of cheese all around the world. However, there are a variety of different types of techniques developed to enhance the flavour and quality of the cheese, for example clothbound. In this article, we look at what is clothbound cheddar, when it was invented and why it is used. What is Clothbound Cheddar? Clothbound Cheddar is a technique for aged cheddars after the cheddaring process. Clothbound cheese is a traditional, authentic technique to ensure the loss of moisture to create a full-flavoured, sharp and earthy flavoured cheese. It results in a very dense and crumbly texture. The cloth adds a natural protection, ensuring the cheese can breathe and expel moisture. What is Cheddaring? Cheddaring is a long-established technique that gives cheddar cheese its unique texture and flavour. The majority of cheesemakers use the cheddaring technique. The cheese-making process involves cutting the curds and…
Can Cheese be Frozen?
Sometimes, our eyes are a little bigger than our bellies and we purchase a little more cheese than necessary. You can store your cheese in a variety of different ways to use at a later date. Considering this, does this mean that cheese can be frozen? Can Cheese be Frozen? Certain cheeses can be frozen. This includes harder style cheeses such as cheddar and parmesan, which can be grated or sliced pre-freezing. Shred certain soft cheeses, such as mozzarella, before freezing. Store the cheese in airtight packaging before freezing. Freeze dishes that can contain cheese, for example Lasagne and Quiche, these do freeze well. Frozen cheese is best used in cooking and dishes once it is thawed. This is because the texture can become crumbly. The Science Part: Use cheese in cooking after freezing. This is because some cheeses have high water content. When the cheese freezes, this water will…
What is Soft Cheese? – Everything you Need to Know
As we know, there are lots of very different styles of cheese out on the market. In this article, we look at the category of soft cheese and what features typically make it. What is Soft Cheese? Semi-soft cheese is created when milk proteins are combined with moulds and has a fat content of around 30%. Soft cheese is ripened for no longer than one month and therefore has a higher moisture content, between 35-45%, preventing it from drying out. It also does not keep for a long time, due to bacteria growing and thriving in moist damp conditions. The interior of such cheese is neither pressed nor cooked.It is typically made with raw (also known as unpasteurised) milk. Categorising Cheese: Cheese can be categorised through moisture content or firmness. It can also be categorised by mould type. Examples of Soft Cheese with Bloomy Rind: Brie and Camembert: Although technically…
What is Burrata Cheese? – Everything you Need to Know
Burrata may be one of the lesser-known cheeses in the cheese world- however, this makes it an undiscovered gem! It is a perfect light, fresh cheese, great in recipes or to eat on its own. In this article, we look at what is burrata cheese, how it is made and how best to enjoy it. What is Burrata Cheese? Burrata translates to mean buttery in Italian and is a fresh cheese made with either cow or buffalo milk, in Southern Italy. It has contrasting textures of smooth, creamy centre and buttery outer layer. It has a very mild, light and fresh flavour. Such flavours are created when the cattle graze on lush pastures situated between the coast and the mainland. This can also add a lightly salted flavour to the cheese. How to Eat Burrata: Burrata is great to add to a variety of cold and hot dishes, as well…
The Difference Between Double and Triple Cream Cheese
Ever heard the phrase ‘double cream’ or triple ‘cream’ cheese? Or, you’ve tried these cheeses and they seem remarkably similar to a traditional Brie. In this article, we look at the similarities between these three types of cheeses, as well as the difference between brie, double cream and triple cream cheese. The terms ‘double cream cheese’ and ‘Brie’ are often used interchangeably, however, it is important to understand the difference between the terms and how to use them correctly. What are the Key Differences? A traditional Brie must be made in one of the 4 Brie Regions in Il de France and made with double cream. It must have a minimum butterfat content of 60%.Triple cream cheese has an even higher butterfat content, it must be a minimum of 75%. For instance, the well-known triple cream cheese Brillat-Savarin is 82% butterfat. The Similarities: All three types of cheese are made…
Can Cheese Float on Water?
Ever wondered if cheese will float on water? If the answer is yes, then look no further! In this article, we look at why some cheese will float, as well as the process involved in brining cheese correctly. Can Cheese Float? Cheese is more likely to float if it is in brine rather than water. This is due to the high levels of salt. In addition, the density of the cheese will also impact whether or not it can float. A cheese that is very low in moisture, and has a high density (for example Parmesan) is less likely to float and will take a lot longer to ensure an even brine coating. How to Brine Cheese: After the cheese-making process and prepping have occurred, allow the temperature of the cheese to decrease by moving it to a cool location. The cheese must be cool before it is brined, as…
Why is Blue Cheese Blue?
Blue cheese. Love it or hate it. Blue cheese is one of the more controversial cheese types, however, it is very diverse and can be used in a variety of different ways. In this article, we look at why blue cheese is blue as well as examples of different strength blues. Why is Blue Cheese Blue? Blue cheese contains the enzyme Penicillium Roqueforti, which speeds up the breakdown process of fats and proteins within the cheese. This is because Penicillium Roqueforti has a very high Ph level. This breakdown of the fat ensures the cheese has a strong, tangy and sharp flavour. Penicillium Roqueforti requires oxygen in order to continue its breakdown process. The cheese is either pierced (also known as needling) in a downward motion or air holes are created to ensure that there is a continuous oxygen flow. This is also the reason some blue cheeses (such as…