Cheese 101

March 20, 2013  •  Leave a Comment

I recently attended the Cheese School of San Francisco and took a class taught by the owner, Kiri Fisher. The class was called “How to Taste Cheese 101” – and today I will share some of the fun facts I learned:

  • A yellow cheese indicates it was made with cow’s milk. The more yellow the cheese the more time the cow spent in the pasture. A white cheese shows it was made with goat’s or sheep’s milk. 
  • Buffalo’s milk has the highest fat content, followed by sheep’s milk.
  • The more flexible the cheese feels, the better it will melt.
  • Once you cut the cheese (still makes me giggle) the cheese is no longer aging, but “dying.”
  • Eyes and holes in cheeses are normal, but when cracks and lines appear it shows that the cheese has undergone dramatic temperature changes.
  • The part of the cheese immediately under the rind is the “cream rind” and will actually taste different than the cheese under the rind, which is called the “paste.”

image

I probably should have taken a photo before eating all the cheese, but I was too excited and in the moment.


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