Jerry is caught in a snowball while in the chilly Swiss Alps and rolls all the way into a pillar. The snowball's side effect causes Jerry to roll around until he bumps against another pillar and spots a cheese shop. Then Jerry looks out the window and spots the cheese. He bangs on the door, arousing Tom, who opens it right away but discovers no one is there. Tom exits the building into the chilly air, but Jerry crept in beneath the cat, causing the door to close on him.
Cheese is one of the oldest foods known to mankind. Greek literature and Egyptian tomb art both feature cheese. It was a prominent commodity of Greek and Roman diet as long as 2500 years ago. Until 1850 cheese was made in the farmhouse. The period 1860-80 saw the introduction of the factory system throughout the cheese making unit. Up until a very recent time, producing cheese was still more of an art than a science.
PFA (1976) states that cheese is a product made by draining milk after it has been coagulated with a milk coagulating agent and under the influence of safe bacterial cultures. By using rennet to coagulate casein in the presence of lactic acid created by other microorganisms, milk's curd can be turned into cheese.
Cheese production is a finely orchestrated series of consecutive and concurrent biochemical events that, when synchronised and balanced, produce products with highly desirable aromas and flavors; however, when unbalanced, products produce off-flavors and odors. These biochemical events occur throughout the manufacturing and ripening processes.
Depending on their moisture level, all cheeses, whether they are rennet- or acid-set, can be categorised as soft, semisoft (semi hard), hard, or very hard. Depending on their moisture content, all cheeses, whether rennet- or acid-set, can be categorised as soft, semisoft (semihard), hard, or very hard. Moisture dictates the body, consistency, or compactness of cheese. As a result, cheese that is soft to the touch or to finger pressure is referred to as soft cheese. In contrast, the terms hard cheese (such as Cheddar) and very hard cheese (such as Parmesan) refer to cheeses that are firm or extremely firm and need to be broken apart by pressure. Cheese that are semisoft, hard, and extremely hard have higher moisture content and lower fat content, which are typically expressed as fat in dry matter (FDM).
Famous cheese varieties and places you can try it :
1. Burrata cheese: The "Queen of Italian cheeses" is a term used to describe the type of cheese known as burrata. Burrata is an Italian cheese that perfectly combines cream and mozzarella. The word "burro," which means "butter," is whence it gets its name. Burrata is an exquisite amalgam of different textures that work harmoniously to create a landscape of calming delights. Its flavour is exquisitely balanced. Its buttery consistency and clash of flavours are unmatched because of its soft exterior encasing a creamy interior. It slowly seeps out of the core like rich cream when cut open, revealing the creamy interior. Burrata, a mild, smooth, and fresh cheese, entices with its distinctive profile and sensitive palate.
Places where you can try in Delhi: EVOO Eatery & Pizzeria, Sly Granny, The Grammar Room, Leo’s Pizzeria
2. Cheese Fondue: Cheese fondue is a classic French, Swiss and Italian dish that is served with bread dipped into the melted cheese using long-stemmed forks over a portable stove (réchaud) heated with a candle or spirit lamp.
The French word for "melted" is "fondue." A wonderful dinner of melted cheese cooked in a communal pot (called a caquelon or fondue pot) over a portable stove (called a réchaud) has its origins in Switzerland. The strong Cheddar makes the fondue acidic, while the Gruyère gives it a sweet and nutty flavour, and the Emmentaler unifies the flavours.
Places where you can try in Delhi: Blue Door Cafe, Cafe Delhi Heights, The Irish House
3. Feta cheese: This cheese is a Mediterranean cuisine staple and used in everything from appetisers to sweets. Due to its Protected Designation of Origin (PDO) status, only certain types of Greek cheese are permitted to use the term "feta." In these areas, feta is produced from the milk of sheep and goats that have been fed the native grass. The distinctive qualities of the cheese are a result of this specific environment. Blocks of feta are created, and it feels firm to the touch. However, it has a creamy tongue feel and can crumble when cut. Sheep's milk, which naturally has two times the fat of cow's milk, is usually used to make feta, a soft, crumbly brined cheese from Greece. In comparison to aged cheeses like cheddar or Parmesan, feta has fewer calories and fat and more calcium and B vitamins than soft cheeses like ricotta or cottage cheese.
Places where you can try in Delhi: Passion Cheese Store, The Cheese Ball, Steakhouse
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