Ricotta is a soft, moist, fragile Italian curd cheese made from whey (left over from making hard cheese). Ricotta means “cooked twice” or “re-cooked” First, the milk is heated during hard cheese production and then the separated whey is collected and re-heated to make ricotta curd cheese.
The whey is heated to near boiling point, with a little vinegar (or sour milk, lemon juice, olive oil) to raise the acidity and cause coagulation. The curds rise to the surface in tiny lumps and are scooped into open-weave baskets or plastic moulds where they are left to drain for 4-6 hours, then they are ready for consumption. A gallon (4.5 litres) of whey will yield only a few ounces of curd, which make up the ricotta cheese. Continue reading
One word to describe this simple dip “Addictive” Please make sure you buy the best quality salsa and cheese you can find. Have a pleasant day! Continue reading
Jarlsberg® was first produced in the 1860s in Jarlsberg and Vestfold county, Norway. It was later revived in the mid-1900s. (World Cheese Book). Jarlsberg® is famous the world over, for its distinctive sweet and nutty taste and its large, round holes. It resembles a Swiss Emmentaler.
It’s produced from the rich milk produced from cows grazing in high summer pastures, (World Cheese Book), in 10kg wheels, but is mostly sold in wedges of various sizes, depending on the retailer.
The cheese curds are cultured with propionibacteria, which breakdown the lactic acid into propionic and acetic acids, and give off carbon dioxide gas. The gas creates bubbles (holes) in the soft and elastic curd. The holes expand, as the cheese ripens.The size of the holes is a good indication of a cheese’s maturity. (The Guardian). Continue reading
My Favourite Ingredients
White Stilton with Mango and Ginger is a blended cheese which incorporates mango and Australian Buderim ginger to impart a sweet, savoury and tangy, intense flavour to the traditional Stilton cheese.
It’s mainly used as a dessert cheese and is one of the popular white Stilton’s, with fruit.
Ingredients: pasteurized cow’s milk, salt, vegetarian rennet, dairy cultures, sweetened dehydrated mango (mango, sugar, anti-oxidant: citric acid), crystallized ginger (ginger, sugar), flavoring.
- Wine: Pair it with a crisp yet slightly sweet white wine.
- Serve on ginger biscuits with crème fraiche for a quick and tasty dessert.
With a dusting of paprika
This cheese is great balance between creamy mature cheddar and a tangy smokey cheese flavour. The rind is red and finished off with a dusting of paprika.
Great as a snack, with your favourite burger, delicatessen meats or topped on sliced tomatoes. Continue reading