WHAT DO YOU DO WITH THE CHEESE? / WHAT DO YOU EAT CHEESE WITH?

You eat it by itself, or with bread (bread is better than biscuits), or with raw vegetables like cucumber, cherry tomatoes or branches of celery / recipe, with a fork crush 1/2 blue cheese and 1/2 butter until well mixed, cut the celery branch in two long halves, fill the inside of the branches with the butter/blue cheese mixture, cut sections of 2 to 3 cm, enjoy. Or you can cook with it, you can stuff vegetables or raviolis, you can make little phylopastries filled with cheese, you can grate cheese on vegetables, Soup, bread and then melt it, you can sprinkle cheese onto salad, vegetables, rice or pasta, you can roll fresh cheese into a mixture of crushed nuts and make dukhas.

WHY IS THE CHEESE THAT I BUY IN THE SHOP GOING OFF IN MY FRIDGE?

Because it contains preservatives. That is a big paradox, the preservatives are mainly used for mass produced cheese that need time to be delivered to all the chain-stores that are selling such cheeses. But once the cheese is on the shop’s shelves it has a limited life. On the contrary when Cheese is made naturally and without preservatives, it doesn’t die it just ages or mature and eventually it will dry and will have to be grated like Parmesan but it shouldn’t go off or die.

HOW CAN I KEEP MY CHEESE?

Because making cheese is basically de-hydrating milk (milk is made off 90% of water) keeping cheese often mean, keeping some moisture inside the cheese and making sure that it mature nicely and doesn’t dry out to quickly, so keeping it will mean finding the right balance between heat versus cold and humidity versus dryness, and in your home fridge it means that if you want to keep the cheese in a state that it has reached you need to cool it down and put it in the driest place (on the top shelve) on the contrary if you want the cheese to cream or go runny you will need to place it at the bottom of the fridge in the veggie rack, its warmer and more humid and you might have to invest in a plastic container with a removable floor and a lid that you can close or leave 1/2 open, that way you are creating a greenhouse effect in which the cheese will go soft and runny (if it is good cheese of course, preferably made with unpasteurized milk).

WHAT IS THE DIFFERENCE BETWEEN PASTEURIZED AND UNPASTEURIZED MILK CHEESE?

Pasteurization is the action of bringing the milk to a temperature of 71 degrees Celsius in order to kill all the bacteria that it contains, the same way that you would boil water in a kettle to get rid of all the bacteria it may contain. The consequence is that the milk is ultra safe and also ultra tasteless as all the potential for taste it had has now been killed.

IS COW’S MILK CHEESE GOOD FOR YOU?

Cow’s milk cheese can be bad for you because it is a full fat cheese therefore it’s not recommended for you if you have Cholesterol. if you are lactose intolerant because it contains lots of lactose you will have difficulties digesting it, as a result of the intolerance to lactose it could also block your sinuses, gives you headaches, makes you bloated, or even affect your mood.

WHAT OTHER MILK CAN BE USED TO MAKE CHEESE?

Goats, Ship are the most common but you can also use Camel, Alpaca, Buffalo or Donkeys.

WHAT WINE / OTHER ALCOHOLS MUST I DRINK WITH MY CHEESE?

Everybody think that red wine should be drunk with all cheeses, but it’s not true, dry and semidry white wines goes better with goats milk cheese. Some fortified wines both red and white such as Port or Late Harvest will be very good with mature cheeses. Stronger alcohol such as Marc/a white slightly brown alcohol usually made with apple is very good with Epoisse and champagne is the preferred drink when eating some Brie de Meaux.

WHAT IS CHEESE?

Cheese is the concentration of solids found in milk. It is the essence of milk, if milk was Eau de Toilette cheese would be perfume, or Essential Oil.

HOW DO YOU MAKE CHEESE?

There are three main stages:

The first one consist in either cooling or heating the milk to a specific temperature, then adding culture (that is the DNA of the cheese) then Rennet which is a coagulation agent. The milk will Set for a few hours to 24 hours depending on the type of cheese made.

The second stage called draining can start when the milk has set and transformed into curd, a yogurt like product. The draining can happen naturally into a cheese cloth or into a mould, letting the weight of the Curd inducing the whey to drain out of the curd, or it can be forcibly obtained by putting the curd into a mould and pressing it to extract the whey out of the freshly made cheese.

The Third Step will see the New Cheese being dried and start its maturation cycle.

WHO ARE THE BIGGEST CHEESE EATERS IN THE WORLD?

The French eat 30 kg / year / Greece & Germany 22 / Italy 20 The United kingdom 9 kg and South Africa 2 kg which has doubled over the last 10 years………. Very promising.