Wednesday, April 29, 2015

Cheese Making And Its 8000 Year Old History

 At knife tricks, we love to talk about knives of course but also any sharp new gadgets, games and places. We’ve been talking about Hunting Knives a lot in our past posts but I thought it would be great to talk about food this time. Knives have been around for centuries and so has the art of cheese making and who doesn’t love cheese right? So here’s a little bit of history about cheese making. Enjoy!

Cheese has existed for such a long time it’s impossible to understand just how lengthy it has been around and where exactly it came from. Recommended dates for that origin of cheese making vary from around 8000 BC close to 3000 BC. The very first cheese might have been produced by people in the Middle East or by tribes in Central Asia.

Right from the start of time, people from around the world happen to be taking pleasure in cheese prepared their very own way. Personally, I love all cheeses but what I enjoy the most is a toasted cheddar cheese sandwich. Yes, it may seem a little unoriginal but I did previously operate a restaurant so when I’d close up late at night, I’d get home, eager to have my toasted cheese sandwich after which I’d watch a film or played slots at a casino online. Which kind of cheese would you prefer?

For the cheese enthusiasts available, here’s an account from the various kinds of cheese in the marketplace.

You will find various kinds of cheese, with around 500 different types recognised through the Worldwide Dairy Federation. The types might be arranged or classified into types based on criteria for example period of ageing, texture, techniques of creating, body fat content, animal milk, country or region of origin, etc. – with one of these criteria either getting used singly or perhaps in combination however with not one method being globally used. The technique most generally and typically used is dependent on moisture content but additionally by body fat content and treating or ripening techniques.

Moisture content (soft to hard)
The main factor that controls cheese hardness is moisture content, which depends largely on the pressure with which it is packed into moulds, and on aging time. The main cheese categories are “soft”, semi-soft”, “semi-hard” and “hard”. The main factor in the categorization of these cheeses is their age.

Some cheeses are categorized by the source of the milk used to produce them or by the added fat content of the milk from which they are produced. While most of the world’s commercially available cheese is made from cows’ milk, many parts of the world also produce cheese from goats and sheep. Double cream cheeses are soft cheeses (for example Brie and Camembert) of cows’ milk enriched with cream so that their fat content is 60% or, 75% in the case of triple cream cheeses.
Soft-ripened and blue-vein

There are at least three main categories of cheese in which the presence of mould is a significant feature: soft ripened cheeses, washed rind cheeses and blue cheeses.

I don’t know about you but this information about cheese sure made me hungry. Time for a yummy toasted cheese sandwich and a good online casino game, just like old times!

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