WIN a one of a kind mahogany cheese board by answering all five questions correctly in our first ever, Big Cheese Quiz. The cheese board was handmade with love by Chef Robin and is finished with beeswax. Let’s have a little food fun today and learn about this ancient food in history and science. I went down a cheese rabbit hole this week and thought I’d share. For example, did you know that cheese was first made as early as 8000 years ago, before pottery, writing and metal tools even. There are a wealth of cheese stories around the world which are fascinating. Most cultures have made different styles from cheese made with acid (lemon, vinegar or yogurt) like paneer in India to the first cheese curds of Mesopotamia. Okay, let’s get down to the quiz, have fun!
- What is a complex set of enzymes produced in the stomachs of ruminant mammals used in cheese making?
- Why does mozzarella stretch?
- What causes a cheese sauce to break/separate/curdle?
- What is byaslag?
- What do Parmesan, Roquefort and Munster cheese have in common?
The first person to answer all 5 questions correctly in the comments below, wins. Note, platter doesn’t come with cheese:) I’ll announce the winner and answer give you the answers on Feb 6/2020 in this thread. Good luck food nerds…
2. MOTZA: It’s all about the chemistry. Multiple factors: Milk contains proteins consisting of coiled-up chains of molecules. When you make cheese, these proteins are separated out during the curdling of the milk, creating the curds. In the manufacture of mozzarella, the curds are then put into hot, salty water. This uncoils the proteins and turns them into long strands, which are then repeatedly compressed and stretched forcing the strands to line up which increases the stretch factor.
Additionally, low acidity, i.e. higher pH, will result in a cheese that stretches and melts well.
3. CURDLING: Dairy has three main components: fat, proteins, and water. Curdling occurs when the proteins in a sauce denature and bind together, separating from the water and tightening up into curds. I’ll also accept these answers: Not enough fat in the sauce (ie. using milk instead of cream in a sauce), salt can sometimes make a sauce curdle (add it last), overheating the sauce (Tip: never let it full boil).
4. BYASLAG: Is unripened Mongolian cheese prepared from the milk of yak or cows
5. PARMESAN, ROQUEFORT, MUNSTER All these cheeses are good choices for lactose intolerant folk. Note: all were all traditionally made with unpasteurized milk traditionally in Europe, but Munster is also made in the USA sometimes from pasteurized milk.