In the beginning:
We do not know exactly when people began to understand
the properties of milk, which is the basis of cheese, but there is evidence that
cheese already existed in prehistoric times.
Seven thousand years ago, humans progressed from simply hunting animals
to domesticating certain species as goats, sheeps, cows, and buffalos
which, in general, provide milk.
Milk contains fat, proteins, sugar, minerals, water. Most cheeses
are made from cow, goat, sheep, or buffalo milk. The type of milk
used to make a certain type of cheese determines its taste. Cheese can be made from
either pasteurized or raw milk.
1- Raw milk is not heated, is not treated prior to use and must be used within 12 hours after
milking. Raw milk always produces cheese with complex taste and flavor.
Raw milk is compulsory for some A.O.C. (controlled origin appellation )
2- Pasteurized milk is treated at low or high temperatures. This process
reduces the level of bacteria.
Definition of cheese:
Cheese is a fresh or ripened product made from coagulated milk, based
on the gradual separation of the solid constituents of milk from the water.
The fat contain of the cheese is stated on the label of the finished product.
Most sorts of cheese are salted during or at the end of the production
process. Cheese has no secret in terms of composition. Classification
and evaluation is clearly stated on its packaging.
How to buy, store and taste cheese?
1- Buying cheese:
Cheese counter service should always be clean and sanitized, and the cheese
cut in front of you. More important than variety is the quality and condition
of the cheese on sale. This is why we have a constant direct air system
from France. This is also why you must reduce the length of storage of our imported cheese. Our
best recommendation is:
- Do not buy more than you can eat.
-
After making your choice by looking, you
can ask for a taste…. anytime at Croissan’time.
- Avoid prepackaged cheese since its quality is often inferior to that cut
in the shop.
Prepackaged under “vacuum pouch,” however, is probably better than “plastic
film wrapping.”
2- Keeping and storing:
- It is important not to let a cheese dry out.
- Big pieces of cheese keep well.
- The best place for storing cheese is a cool, dark, well-ventilated room.
- Only cover the cut sides of a piece of cheese and let it breathe through its
rind or crust.
- Wrap soft cheese loosely.
- Use waxed or grease proof paper.
- Do not store cheese with strong smelling foods.
- Small quantities of cheese may be stored in a refrigerator for short
period.
- Use of any bakery paper (like save a wrap) can help prevent too rapid
oxidation.
3- Tasting cheese:
- Let cold cheese warm up for about ½ hour before eating to allow
the flavor and aroma to develop.
- Cover with a damp cheesecloth or paper tissue if the air is very dry.
- Cut the cheese into equal portions of rind and heart.
- Remove hard crust if necessary
- Have a nice baguette or special bread from Croissan’time, along
with a good red or white wine.
- Left over cheese can be used for seasoning (either cut in tiny pieces
or shredded to accommodate pasta or salad).
- Fruit, nuts, olives are the best friends of cheese.
BON APPETIT from CROISSAN’TIME.
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