The Culinary Connoisseur
It’s Cheesy
16
May
May
Legends tell us that cheese was first discovered by
accident when a shepherd, carrying milk in a sack made from the lining of an
animal’s stomach, discovered that the milk had hardened into something
else—something we now call cheese. The gastric juices in the stomach lining
interacted with the milk to produce cheese.
Of course, the story does not go on to say if the shepherd became rich
by selling this new-found product.
accident when a shepherd, carrying milk in a sack made from the lining of an
animal’s stomach, discovered that the milk had hardened into something
else—something we now call cheese. The gastric juices in the stomach lining
interacted with the milk to produce cheese.
Of course, the story does not go on to say if the shepherd became rich
by selling this new-found product.
There a basically two types of cheese: soft cheese like
cream cheese, cottage cheese and feta; and hard cheese like cheddar and
mozzarella.
cream cheese, cottage cheese and feta; and hard cheese like cheddar and
mozzarella.
Soft cheese is produced by adding bacterial cultures or
something to sour the milk. This results in the formation of soft cheese curds
and whey. Hard cheeses are produced by
adding rennet enzymes to milk, whereupon somewhat firm cheese curds form,
accompanied by liquid whey. Rennet is an
enzyme found in the stomach lining of a calf. Of course, to produce kosher cheese, the
rennet used must be from a kosher animal.
something to sour the milk. This results in the formation of soft cheese curds
and whey. Hard cheeses are produced by
adding rennet enzymes to milk, whereupon somewhat firm cheese curds form,
accompanied by liquid whey. Rennet is an
enzyme found in the stomach lining of a calf. Of course, to produce kosher cheese, the
rennet used must be from a kosher animal.
Both types of cheese are made by packing the curds
together and discarding the whey. The curds are then either kept loose or
molded tightly. After that, other ingredients may be added to produce different
types of cheese. Heavy cream or milk powder may be added to adjust the amount
of fat. Vinegar and other enzymes are commonly added to create different flavors
and help the milk interact with the rennet. Each cheesemaker uses different
additives to create the thousands of types of cheese in the world today.
together and discarding the whey. The curds are then either kept loose or
molded tightly. After that, other ingredients may be added to produce different
types of cheese. Heavy cream or milk powder may be added to adjust the amount
of fat. Vinegar and other enzymes are commonly added to create different flavors
and help the milk interact with the rennet. Each cheesemaker uses different
additives to create the thousands of types of cheese in the world today.
While all hard cheeses include rennet, each type of
cheese is produced differently. Parmesan cheese is made by adding rennet to boiling
milk and then aging the cheese for over a year until it is hard. Mozzarella
cheese is cooked then stretched in a tub of water, giving it the stretchy
texture that’s perfect for pizza. Some cheeses are stored in salt-water to keep
them from spoiling. Cheddar cheese is manufactured at cool temperatures and
aged. Aging cheese gives it both a firm texture and sharp taste. The more
cheese is aged, the stronger its flavor.
cheese is produced differently. Parmesan cheese is made by adding rennet to boiling
milk and then aging the cheese for over a year until it is hard. Mozzarella
cheese is cooked then stretched in a tub of water, giving it the stretchy
texture that’s perfect for pizza. Some cheeses are stored in salt-water to keep
them from spoiling. Cheddar cheese is manufactured at cool temperatures and
aged. Aging cheese gives it both a firm texture and sharp taste. The more
cheese is aged, the stronger its flavor.
In every country in the world one can find different varieties
of cheese. France is known for Camembert;
Switzerland for Emmenthaler or Swiss cheese. Cheddar comes from England and
feta from Greece. And while America has not developed any cheeses of its own,
it has created American cheese—a blend of other cheeses, mostly less expensive,
melted down and combined.
of cheese. France is known for Camembert;
Switzerland for Emmenthaler or Swiss cheese. Cheddar comes from England and
feta from Greece. And while America has not developed any cheeses of its own,
it has created American cheese—a blend of other cheeses, mostly less expensive,
melted down and combined.
Because kosher hard cheese can only be manufactured with
kosher rennet, there has traditionally been less variety in the kosher market.
However, in recent years as kosher cuisine has become more sophisticated,
cheesemakers have begun introducing a wider variety of tasty products to the
market. They mostly use artificial rennet
to produce firm cheeses giving them opportunity to create new items to rival
anything available in the general market. Of course, it’s a good idea to keep
in mind that eating hard cheese sometimes means waiting 6 hours before eating
meat so plan your meals accordingly.
kosher rennet, there has traditionally been less variety in the kosher market.
However, in recent years as kosher cuisine has become more sophisticated,
cheesemakers have begun introducing a wider variety of tasty products to the
market. They mostly use artificial rennet
to produce firm cheeses giving them opportunity to create new items to rival
anything available in the general market. Of course, it’s a good idea to keep
in mind that eating hard cheese sometimes means waiting 6 hours before eating
meat so plan your meals accordingly.
1 16 ounce package of spaghetti
2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, crushed
4 tablespoons whipped cream cheese
1 cup heavy cream
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup shredded cheddar cheese
Salt and pepper to taste
4 tablespoons fresh parsley, checked and
chopped
chopped
Bring 4 quarts water to a boil in a 5-6-quart pot. Add 2
tablespoons kosher salt, Add spaghetti and cook for about 7-8 minutes, until al
dente. Drain pasta and reserve 1 cup of pasta water. Do not rinse.
tablespoons kosher salt, Add spaghetti and cook for about 7-8 minutes, until al
dente. Drain pasta and reserve 1 cup of pasta water. Do not rinse.
In a large sauté pan, melt butter and olive oil over
medium heat. Add garlic and stir, cooking for about a minute.
medium heat. Add garlic and stir, cooking for about a minute.
Add spaghetti, cream cheese and heavy cream to the
skillet. Bring to a boil and add shredded cheeses. Stir constantly until
cheeses are melted and pasta is completely coated; about a minute, adding
reserved pasta water if it is not creamy enough. Reduce heat and continue to
cook and stir until sauce is thickened and reduced; about 1-2 minutes.
skillet. Bring to a boil and add shredded cheeses. Stir constantly until
cheeses are melted and pasta is completely coated; about a minute, adding
reserved pasta water if it is not creamy enough. Reduce heat and continue to
cook and stir until sauce is thickened and reduced; about 1-2 minutes.
Remove from heat and stir in some of the parsley. Taste
and add salt and pepper as desired. Serve hot, and garnish with more fresh
parsley.
and add salt and pepper as desired. Serve hot, and garnish with more fresh
parsley.