Tuesday, July 3, 2012

Cheeses (Engl) (IT) (DE) (Esp)

(Italian Cheeses)

(Italian Cheeses)

Italian cheeses are famous all around the world being extremely tasty and apt for cooking of everyday and special meals. You may find any sort of cheese you want in this wonderful country, which annually attracts a lot of tourists with its numerous sights and highlights. Italian cheeses can be soft and firm, made of milk and cream, whey and curd, salt and sweet in taste. In short, your every cheese-related culinary wish will be easily realized in the country of pastas and pizzas, which cannot even be imagined without this delicious product.
A long list of Italian cheeses astonishes the fantasy, and if you are not a native of this country it is easy to lose yourself in such a variety. You will need much more time than usual vacations to discover all the delights of the Italian cuisine in general and cheese in particular. A common decision in this situation is to choose a sort, which is not unusual, and taste it with different dishes and drinks. Actually, it is difficult to expect the wish to try some specific cheese (for example, a sharp-odored one) from the person who had never tasted the Italian cheese before.
It is the most reasonable to begin a trip across the Italian cheese making from soft creamy cheeses, as they are the most common and most people on the globe are their fans because of a mild texture and a delightful flavor. The supermarkets of Italy offer a deal of creamy cheeses, and the choice is truly wide: Gorgonzola, Bel Paese, Mascarpone, Parmesan and tens of other sorts of Italian cheese made of cream or just having a pleasant texture.
If you are not sure about the sort to buy (especially when you need a definite cheese for your recipe) address a market operator who will willingly help you. If cheese is necessary for the dish you should really buy the sort mentioned in the culinary book with the purpose to avoid trouble and disappointment. The fact is that each Italian cheese is made with adding different bacteria and in accordance with different technologies, so the flavor may vary. And if the dish is expected to have a special taste only a definite cheese may provide it.
If you prefer hard cheeses with a firm structure the best are Grana Padano, Parmigiano Reggiano and Fontina. Do not forget that hard cheeses are wonderful for grating, so if the recipe needs grated Italian cheese buy a firm one without hesitation. These sorts are also perfect with fruit. The best way you can use them is top salads, soups and pastas - all Italians do so. There are also cheeses made of milk (most cheeses) and whey (for example, Ricotta). Their flavor much differs and the texture is not the same. Cheeses made of milk usually become more granular in texture when aged.
But if you are looking for the most common, well-known and willingly-purchased cheese in Italy you should buy Provolone. The reason of its popularity is very simple: the cheese is, indeed, universal and may be used in cooking of various dishes. It has a lightly-sour flavor because of adding special acid. Citric acid Provolone is good both as an independent snack and an addition or ingredient to some dish. If you go to Italy on your vacations do not limit yourself to architecture, historical monuments and museums. You will all the same need some food to keep fit, so try to know the most you can about a delicious Italian cuisine, which annually attracts no less tourists than the Italian sights and points of interest.

How to Make Mozzarella (Engl)

  Information about the Cheeses of Europe (Engl) (Link) http://www.nationalgeographicfood.com/CheesesOfEurope    Encyclopedia of Cheeses of the World (Link)     http://www.nationalgeographicfood.com/EncyclopediaofCheeses  
    (The Cheese Rap) (Engl)    Parmigiano Reggiano - The King of Cheeses (Engl)   Already in texts of the ancient Roman writers Parmigiano-Reggiano is mentioned with reference to a specific production area, and surely we have precise information on how in the Middle Age in the abbeys of the Benedictine and Cistercian monks of the Po Valley, the production of Parmigiano-Reggiano was started using techniques that are still being used today. In particular, in the Po Valley between the Apennines and the right bank of the Po river, the monks who were skilled farmers, reclaimed fenlands, tilled fields sowing enough fodder plants to be able to breed cattle. Clover and lucern were the first products to be cultivated in those fields, and they are still essential to feed cows and to have a really savoury cheese, well seasoned and with a delicate flavour, without adding additives nor preservatives that might be harmful to the production of Parmigiano-Reggiano. Only then, having many heads of cattle, the production of Parmigiano-Reggiano could be started, a production that required approximately 600 litres of milk to produce just a single whole cheese that at that time, just like nowadays, can weigh 40 kg. So, close to the big monasteries and main castles, the first dairies were built, small square or polygonal buildings that can still be found in our country-side used to process the milk; in the XII century this was the cradle of Parmigiano-Reggiano. At that time goods began to be exchanged among the various religious communities risen in Italy and in Europe. These exchanges brought to the development of extraordinary invention of quality foodstuffs that are appreciated even today: excellent beers, vintage brandy, great red wines and champagne, as well as delicious cheese. The monks did not only start cattle-breeding on a large scale, but in their huge kitchens and in their laboratories they carried out important experiments and made inventions. They discovered that by a double heating of milk at an adequate and controlled temperature, a paste with few remaining water could be obtained, that was an essential condition to produce a long preservation cheese with a high nutritive value and tasty. Soon the big whole cheese, shiny as the sun, caught the attention of the merchants who from the monasteries of the Po Valley brought Parmigiano-Reggiano and made it well-known all over the world. Since then, the production of Parmigiano-Reggiano hasn't changed much, as the strength of this unique product lies in the strict and rigorous respect of tradition.    All About Cheese - Italy (Engl) Link)   (Cheese Board)  (Taleggio)
Italy is home to many world-famous cheeses. Parmesan, Gorgonzola, Mozzarella and Pecorino are famous all over the world. We are in awe at the richness of the Italian specialty cheeses, and we show how stylish and artistically the various regions of Italy produce their cheeses: Gorgonzola in Pavia, Bel Paese in Lombardy, Mozzarella and Mascarpone in Mantua, and Pecorino on the island of Sardinia. On this tour of the gourmet paradise of Italy, also art historical and scenic highlights of the various areas are presented. Meanwhile, Signore Battista, the owner of a Trattoria in Monteleone presents some quick and delicious recipes with cheese.  http://www.factualtv.com/documentary/All-About-Cheese-Italy-Lunch-with-Rossini  All About Cheese - Denmark, H.C. Andersen's Cheesy Tales (Link) Denmark is regarded as the land of butter and cheese. The small country is characterized by its temperate climate ideal for agriculture. This cheese country, its traditions, its cheese festivities and its milk is presented here. The Danes interpret other European styles of cheese such as Emmental cheese or Gouda in their own way. See for yourself. http://www.factualtv.com/documentary/All-About-Cheese-Denmark-H-C-Andersens-Cheesy-Tales  All About Cheese - Austria, Land of Undiscovered Varieties (Engl)
When one thinks of cheese, one’s thoughts might well begin with Austria. Here the famous Alpine milk gives the cheese something special. Hans Hauser, cheese master and Carinthian original, leads us both to the well-known cheeses and to the hidden treasures of his country while telling us funny stories about cows and cheese. In Styria, we see how a new cheese is born, as the monks in the Augustinian monastery in Reichersberg present us with their prelate cheese. In Mondsee we sample some of the finest Austrian cheese and in Ennstal we visit the milkmaid Anni in Stricker Alm who produces a Steirer cheese from the milk of her own cows. A rustic and amusing cheese adventure . http://www.factualtv.com/documentary/All-About-Cheese-Austria-Land-of-Undiscovered-Varieties  All About Cheese - France, Route des Fromages - 1  
France is the cheese lover’s paradise and seduces the connoisseur with 400 different cheese varieties. In this episode we discover the classic cheese of the Jura, the Perigord and the Savoie regions before we arrive at the great blue cheese Roquefort. This world-famous cheese, which can only be produced in Roquefort, has a number of secrets. The moon and a few other mysteries play a role in its manufacture. You will learn the trick behind the blue mold in the cheese, and how best to enjoy it. We also present various regional culinary specialties such as asparagus with goat cheese, and the wines, that best fit these cheese delights. http://www.factualtv.com/documentary/All-About-Cheese-France-Route-des-Fromages-1  All About Cheese - France, Route des Fromages - 2  
The Routes de Fromages II begins in Normandy, the home of Camembert. At a well-known Camembert producer in Mont St Michel, we see how complex and refined the production process of this popular soft cheese is. Then we continue to Ile de France: From this area comes another famous Frenchman: The "Brie de Meaux," which has been produced since 1217. The chef at the restaurant "La Source" in Tremont-sur-Saulx prepares a gratin with a Brie de Meaux-cream for us. Next is the Chablis region. The big cheese of this wine region is the Chaource. It was created in the 17th Century by Cistercian monks. A specialty of Burgundy is the Epoisses. This spicy cheese with orange-red bark was called "king of cheese by philosopher Brillat-Savarin and we see the fine craftsmanship of its manufacture. Finally, we are guests at a farm in Alsace, where spicy Muenster cheese is produced in the traditional method. A tour for connoisseurs through the culinary havens of France.  http://www.factualtv.com/documentary/All-About-Cheese-France-Route-des-Fromages-2   All About Cheese - Germany, Limburger & Co.  Did you know that Germany is third largest cheese producer in the world after U.S.A. and France? Whether it is soft cheese, cheese, string cheese or hard cheese - all kinds of cheese is produced here. In the land where snacks are so popular, large quantities of cheese are also eaten. The average German eats 19.8 kilograms of cheese every year. We take a look at some cheese producers and "snack specialists", visit a couple of large manufacturers, as well as cheese producer Frieda in Rödental who still makes a small sour milk cheese by hand. http://www.factualtv.com/documentary/All-About-Cheese-Germany-Limburger-Co  All About Cheese - Switzerland, Land of Many Cheese Cultures (Engl) (Emmentaler) We take a look at all the major centers of Swiss cheese like Emmental, Appenzell, Gruyere and Freiburg. We visit a Raclette cheese festival with farmers in Valais and also a cheese maker, who makes cheese in the old-fashioned way using sour milk. A basic introduction to Swiss cheese, we demonstrate how close together cheese and tradition are in Switzerland along with some interesting and surprising facts about Swiss cheese.  http://www.factualtv.com/documentary/All-About-Cheese-Switzerland-Land-of-Many-Cheese-Cultures  All About Cheese - The Netherlands, Famous for Cheese  Holland is the largest cheese exporter in the world, and we visit the most famous cities such as Gouda, Edam, and other cheese-making centers of Holland. It shows the milk production in fully an automated high-tech barn, the cheese-making in the family business in the factory and the care for the traditions surrounding cheese, which are still maintained in Holland, not only as a tourist attraction. This episode answers all your questions regarding Dutch cheese: Which of over 20 grass varieties are best for the Gouda production? Why do cows in Holland sometimes travel by boat to pasture, and why the Edam gets a red wax jacket. An appetizing introduction to a major center for cheese . http://www.factualtv.com/documentary/All-About-Cheese-The-Netherlands-Famous-for-Cheese  Making Asiago Pressato (Engl) Asiago is a whole milk cheese that originated in Northern Italy, around the Po River Valley near the Trentino Alto Adige region, where Italy borders Austria. Coming from the mountains, Asiago is similar to other mountain cheeses, such as Switzerland’s Gruyere or France’s Beaufort. Like other mountain cheeses, Asiago is made in large wheels designed for long-term aging to get through tough winters. Dense and flavorful, Asiago’s flavor profile changes as time polishes the wheels over the course of several months or years. Taken from the milk of cows grazing on the grasses and wildflowers of the mountains, Asiago can have a fresh, fruity flavor, or a savory, zesty taste on the palate. Asiago Pressato: The youngest form of asiago, this is the mildest, sweetest Asiago. It has a springy, pale interior, and pairs wonderfully with a light, fruity wine. (Asiago Cheese) Chef Mark is joined by Lou DiPalo from Di Palo's in New York's Little Italy, as they explore the making of Asiago DOP cheese in the Altopiano region of Northern Italy. We see the making of Asiago Pressato, also known as Asiago Fresco.
Cheese Souffle with Summer Garlic (Engl) (Link)  http://www.timesonline.co.uk/tol/news/times_online_tv/?vxSiteId=d8fa78dc-d7ad-4d5a-8886-e420d4bc4200&vxChannel=Life%20and%20Style&vxClipId=1152_timesonline0693&vxBitrate=300   Parmigiano Reggiano, Storia di un'Arte antica (IT)       Protecting Polands Prize-winning Cheese "Oscypek" (Engl) Oscypek, a Polish mountain cheese, is a protected EU regional product, like French Champagne or Italian Parmesan. Oscypek is produced and smoked in south-east Poland mainly from sheep's milk. This could greatly improve the situation of the shepherds who produce the cheese, most of whom are extremely poor. But they must also ensure that producers who make fake Oscypek cheese withdraw from the market... Fake products, like Oscypek made of cow's milk or cheese dyed with tea, could cause irreparable damage to the product's image."   The Best of the Iberian Peninsula (Engl)   Tetilla is named for its unique shape which was previously created by hand but now is done using cone-shaped molds to drain the curd. Its bright yellow rind and buttery yellow paste remind us of fresh buttermilk. Only aged for a short time, it is almost spreadable and perfect with fresh fruits and vegetables. At a great price, this cheese is a hidden treasure that will surprise and excite everyone! Azeitao could perhaps be the poster cheese for the Iberian Peninsula because of its unique shape, texture and flavor that is greatly helped by the thistle rennet used to coagulate the milk. Spain and Portugal have led the way in this innovative cheesemaking process that is most commonly used in raw, sheep’s milk cheeses like Azeitao. Queso Clara is such a rugged looking cheese that many often think that is only for the most daring of cheese lover. However, inside is a delicate, complex goat’s milk cheese that is nothing like its scary exterior. The flakey yet creamy texture and complexity of flavor make this a staff favorite. Valdeon is a powerful blue made from the mixing of cow’s and goat’s milk. Not as spicy as Cabrales but it packs a punch. A gorgeous cheese that is just as complex as the small Peninsula where it was made. Tetilla Propriety prevents me from providing the exact translation of this cheese's name, but take a look at the shape of it and you'll figure it out on your own. Oh, so that's how this cheese got its name! Made from cow's milk, it is aged for barely more than a week. The straw-yellow paste is semi-soft, springy, and sometimes small-medium eyes can be found. It is very mild, with a creamy mouthfeel and little discernable aroma. In Spain, children love it spread on raisin-nut toast or with quince paste. Made in Galicia. Azeitao This little puck of raw sheep's milk cheese is one of the cheeses in the "thistle-renneted" category. No animal rennet is used for the coagulant, instead, the traditional recipe calls for thistle (cardoon) to be used. This process causes the paste to become softer as it ages, and thistle also give the cheese a notable piquancy in addition to the sweet, briny flavors inherent in the milk. DOP-protected, made in Portugal in the valley of the Arrabida Mountains. Queso Clara While Spain is known for its sheep’s milk cheeses, it’s worth giving equal time to the goats. This one is rustic and complex. It starts out herbal with a light tang, than a little sweetness comes in before the tang turns electric; just before the sweetening to a caramel finish, an earthy note wafts over. Did you ever think a cheese could play ping-pong with your palate? Valdeon A rich and creamy, intensely-flavored cow and goat's milk blue cheese from Leon, Spain. The wheels are wrapped in Sycamore or Chestnut leaves making it visually stunning and contributing to the complex, earthy flavor of the cheese. Aged for a minimum of one and half months in caves with 85% humidity, this cheese develops lots of blue veins but they do not overtake the cheese as they can in Cabrales. Fabulously strong and earthy with a finish of fresh goat. (Manchego Cheese) Put together the perfect Cheese Platter (Engl) (Link)  (Cheese Plate)
 Tasty Cheeses and Accompaniments for all taste buds.   http://abclocal.go.com/kgo/video?id=6778929&section=view_from_the_bay   Cheese Plate (Engl) What type of cheeses should go on a cheese plate? What should you serve with the cheese? Sweet things? Savory things? Renowned Cheesemonger Ihsan Gurdal shares his expertise on the art of cheese.     Gruyère (Engl) The name gruyère doesn't just mean the cheese from this south-western part of Switzerland, it is also the region itself found in the canton of Freiburg/Freibourg. More than one million tourists visit every year - many of whom come to see the cheese producers. We also travel via cablecar to the Restaurant Plan Francey whose chef prepares for us the soupe du chalet prepared - of course - with gruyère cheese.   Cheese Travels: Le Gruyere (Engl) Travel with Cathy Strange, WFM's Cheese Guru, to the Swiss Alps--home of authentic Le Gruyere--and learn about the time-honored production and aging methods that give this popular cheese its unique flavor profile.   Ein Kochrezept mit Gruyère (DE) Gruyère ist ein aromatischer Käse aus der Westschweiz mit einer fruchtig-kräftigen Note. Aber Gruyère ist auch der Name der Region in der Westschweiz, nicht weit vom Genfer See im Kanton Freiburg/Fribourg.Ein kleines, mittelalterliches Dorf mit einem Schloss aus dem 13. Jahrhundert hat nicht nur der Region sondern auch dem Käse seinen Namen gegeben. In den kleinen, eng gebauten Häuschen des Dorfes Gruyère leben heute nur noch rund 100 Menschen, und die bekommen jedes Jahr Besuch von mehr als einer Million Touristen. Eine der Hauptattraktionen sind die Gruyère-Käsereien. Wir besuchen eine Käserei, zeigen dort die Herstellung des Gruyere und fahren danach mit einer Standseilbahn auf 1500 Meter Höhe an den Fuß des Moléson in das Restaurant Plan Francey, wo uns der Koch eine für Region und Jahreszeit typische „Soupe de Chalet eine Hüttensuppe mit Gruyère zubereitet.   Queso de Cabrales (Esp)   En este documental podemos conocer con detalle el Queso de Cabrales, un queso azul que se elabora en el Principado de Asturias a partir de leche de oveja, vaca y cabra.     Grana Padano & Parmigiano Reggiano (Engl) Cheese Souffle (Engl) This wonderful cheese souffle can be made from ingredients in your pantry and there's no need to be intimidated by it... it will be delicious no matter how high it rises!   Formaggio Pecorino - Pienza Toscana (IT)  
 Swedish Cheese Varieties (Engl) (Swedish Cheeses Platter)
Bla Gotland This cheese was produced in Sweden by Arla Foods Company on the island of Gotland in Stanza town. This is considered between mild and strong having elements of both. It is pale in color, having no holes. Its texture is like Emmentaler but has a strong flavor. It is cube-shaped and is placed in blue wax. Herrgardsost This cheese is made of cow’s milk. It was first made in 1890 and is popular in Sweden. It has a mild, nutty and sweet flavor with small round holes. It is made from pasteurized part-skimmed milk. Bacteria are introduced in milk which produces carbon dioxide and creates holes. The milk is curdled and heated up to 43 degrees Celsius. Curd is pressed making a hole which is salted. Cheese wheels are wax coated after two weeks. They are preserved for three to four months. Hushallsost It is semi-hard cheese having small granular holes. It is made of Swedish whole cow milk having 24% fat content. It is made in cylinders weighing up to two kilograms and is covered in film of plastic before aging for 60 days. It tastes mild and sour. Prastost This Swedish cheese was earlier produced in churches in Sweden and is now made in factory from pasteurized milk of cow. It is soaked in whiskey or saaland pfarr, another type of whisky used for this purpose. A portion of it is preserved for 12 months. It is then cured in vodka. The manufacturing technique is known as Prastost. Svecia It is semi-hard Swedish cheese made of cow’s milk which is light yellowish, has small and irregular holes and is slightly acidic in taste. This is made in wax-covered cylinders which weigh 12-15 kilograms. For making it, milk is pasteurized to 72 degrees Celsius and then cooled to 30 degrees Celsius. For coagulating milk into curds, rennet is mixed and lactic acid enzymes are used to replace enzymes. Bacteria are killed during pasteurization. After cutting curd, it is stirred and drained slowly and again heated up to 40 degrees to drain out moisture. After adding salt, curds are packed in moulds slightly loosely to leave air pockets that make Svecia’s small holes. After soaking in brine to reduce salt content to 1.5% of weight, it is preserved for two months in a dry environment. Vasterbotten It is hard cow’s milk cheese having tiny holes and granular texture. After heating, it is cut and stirred at the time of molding and ageing. It has strong flavor and tastes salty and bitter. Slightly yellowish, it has 31% fat content. It is considered the king of all cheeses and is in great demand but is twice as expensive as many other cheese varieties. Camembert Käse (De) Der Camembert ist ein Weichkäse mit 45 Prozent Fettanteil, der erstmals 1791 in einem Bauernhaus im gleichnamigen Ort Camembert in der Normandie von der Bäuerin Marie Harel hergestellt wurde. Heute gibt es in und um Camembert noch eine Handvoll „Fromagerien". Insgesamt werden in der Ursprungsregion 17.000 Tonnen im Jahr hergestellt -doch der beliebte Käse wird international kopiert.

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