Saturday, May 3, 2014

Cheese Day

by student blogger Emilio

Yesterday marked a bittersweet day in Product Knowledge – dairy day. Sweet because we learned about and tasted 23 different cheeses (!) along with all kinds of other dairy products, but bitter because it was our last class before our final next week. Don’t get me wrong; I am excited about progressing in the program and the end of product knowledge means that we are very close to the end of our first semester and on the verge of entering Meats class, which I am thrilled about. At the same time I wish product knowledge was longer, not only because regardless of the large amount of product we did learn about, there is always so much more information to absorb. But also because ChefBrash is a fantastic and fun teacher.

Anyways, here are a few of my favorite cheeses from class:

Fontina

Fontina is a semi-soft cheese made from unpasteurized cow's milk and is from the Piedmont region of Italy. It is known for its grassy, delicate, and nutty flavor and soft texture. 




Manchego

Manchego is a hard cheese made from sheep's milk and is from La Mancha, Spain. It has a more aggressive flavor than fontina. The distinct exterior comes from the molds during the aging, which ranges from 2 months to 2 years.



Ricotta

Ricotta, which literally means "recooked" traditionally comes from either sheep or buffalo whey and is considered a fresh cheese. What was special about this ricotta was that Chef Brash made in front of using nothing but raw milk, white vinegar, and heat. He then served it to us with a strawberry and rhubarb compote. On its own I find it a bit bland, but together in the preparation it was fantastic.

 

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