In Cheeses we Munch!!
April 12th 2009 03:20
Cheese Platter
We may never know if it was a person or people, everyone has their thoughts on it, but I would like to thank these mysterious 'culinarians' for the invention of cheese. It is one of my favourite foods...too much so sometimes..
When trying to pinpoint the beginnings of cheese it seems that the Middle East is the place to start. According to the website 'Gode Cookery' (www.godecookery.com), an unknown Arab nomad is said to have filled his saddlebags with milk to sustain him on a journey across the desert. After a few hours when he went to have a drink he found the milk had separated into pale white liquid and solid white lumps. The saddlebag was the stomach of an animal which contained the enzyme rennin and with the mixture of that, the hot sun and movement of the horse the nomad, just like Little Miss Muffet, found the whey drinkable and the curds edible.
From these humble beginnings cheese has taken a very interesting and varied journey throughout human history and comes in many different types. Some are listed below:
Fresh and Mild Cheese - Very mild in flavour and unripened. Examples include feta, mozzarella and cottage cheese.
Blue Cheese - It's main characteristic being the blue-green veining that runs through it. Very strong and sharp flavour. Examples include gorgonzola and roquefort.
Gorgonzola Cheese
Soft Cheese - Often eaten within a month of production, they are often mould ripened. Examples include Brie and Camembert cheese.
Brie Cheese
Hard Cheese - Packed with flavour and often left for years to ripen properly, examples include parmigiano, cheddar and pecorino.
Pecorino Cheese
Picture sources from www.artisanalcheese.com
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