By Roques; Rebieres
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Extra resources for Les Desserts Chocolat
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So why thermalize milk at all? Because doing so still destroys certain bad bacteria, while preserving many of the flavor complexities within the milk and resulting cheese. , the cheese must then be aged for a minimum of 60 days before it’s legal to sell. Imported raw milk cheese must also have been aged over 60 days to be sold legally. ) Raw milk and cheese are high-demand specialty products. Some proponents believe that raw milk and the cheese made from it taste better, are more digestible, and help boost the immune system.
Chapter 1: A Crash Course in Cheese The rind of a cheese is its skin. It’s an important part of the cheese that’s the result of bacteria and molds used during the cheesemaking process; these same microorganisms also work to create a specific style of cheese as dictated by the cheesemaker. The rind also protects the cheese so that it can age. With certain styles, such as surface-ripened cheeses, the rind is the actual mold that ripens and flavors the entire wheel, making it crucial to the end product.
Because cheese is a living thing and continues to ripen, however, it is often handed over to those who will distribute and sell it at a slightly younger age, so retailers and cheesemongers are caretaking the cheese through its final stages. Exploring Cheese Styles In the previous section, we describe the basic process by which all cheese is made. But every style of cheese has its special characteristics and properties. These are developed by making specific adjustments during the cheesemaking process.
Les Desserts Chocolat by Roques; Rebieres
by James
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