The stories in the history of cheese. The Bible. The portable Roman warrior in all of the cheese to become a major player in the publishing world famous cheese. The bishop in the Christian faith. The revenue to the church with the production of cheese and cheese products as the source of the original. In each district. Development of cheese flavor to a wide range of time. Today there are over 3,000 kinds of cheese in the cheese produced by the traditional method, Italy, France, Germany, England, is the United Kingdom. And the Netherlands. In Italy and France. There is no guarantee of quality and standards of the traditional with cheese.
"There are many different kinds of cheese produced in many countries. France is a country with the most cheese varieties. The hard cheeses (hard cheeses), such as cheddar (cheddar) cheese, soft (soft cheeses), such as Brie (brie) (mould cheeses), such as Gorgon Zola (gorgonzola), cheese, fresh (fresh cheeses), such as cottages. (cottage cheese) cream cheese (cream cheeses) Philadelphia, PA (Philadelphia), which are all made from milk. The cow's milk, sheep milk, goat Nmcwai ... ".
Mr. Irwin said he no router (Mr.Erwin Eberharter) Corporate Chef The food in the Dusit International said.
Different types of cheese by the type and the type of milk used in production. The bacteria used in fermentation. Duration of storage. Production methods and procedures vary. This can be as large as 5 categories.
Fresh Cheese is cheese that is not heated and does not require fermentation. Smell and taste do not qualify. Relish, sour cream, soft texture in a soft, high humidity, such as Mozzarella, Feta, Ricotta, Cottage Cheese, Mascarpone, Cream Cheese.
Soft-White Cheese is cheese made from milk with a high concentration of the cream. Curing process in white. Surface is quite thin. Meat in an ice cream. Then it will gradually dissolve in the mouth, such as Camembert, Brie, Neufchatel.
Natural-Rind Cheese is cheese made from goat's milk by the French. Cured in a blue-gray. Blue with brown spots and wrinkles on the outer surface lot. Development of Fresh Cheese, but driving through water on the moisture content of less than The incubation time is a strong smell and taste is highlighted by the Crottin de Chavignol, Sainte-Maure de Touraine.
Wash-Rind Cheese is cheese is washed with brine and curing the adhesive surface is brown and orange. There are two types of aromatic spices to the kind of offensive odor, such as Limburger, Herve, Munster.
Hard Cheese whey and cheese is very moist and a little rest. Long incubation time. The outer shell is thick and solid, such as Cheddar, Gouda, Pecorino, Beaufort, Romano.
It tastes delicious. Cheese also contains calcium, phosphorus, protein, vitamin B12, zinc, protein and fat than milk sugar lactose. People who have trouble drinking milk can eat cheese instead.
"Cheese is the most used cooking Mozzarella cheese on pizza. A salad garnish. Filled in in Memphis. Cheese used in cooking, taste of food is Parmesan cheese on pepper sprinkled on pasta, the taste is creamy and tastes salty, soft and Cream cheese is the main raw material in the American Cheese cake with Mascarpone cheese is a raw material. In the Italian desserts like Tiramisu "Mr. Irwin said.
"In the Italian kitchen is used in cooking to add flavor and taste to the food".
In France, cheese is a meal that can include a main menu as well.
"In this country, eating food from appetizers to main dishes are served with cheese and some salad. And ending with dessert. Cheese is like wine. We will not use the best cheese cooking. The best cheese is Free Pass ".
Mr. Matier Lake in Humboldt (Mr.Mathias Birembaux), a French manager of the Wine Bar (Wine Pub) Pullman Bangkok King Power hotel has a selection of more than 25 to 30 kinds of cheese per day does. Listen.
When cheese is the main menu. The food is what enhances the flavor.
"Cheese is compatible with port wine, red wine, sweet wine, most commonly served with cheese, grapes, dried fruit, sweet fruit flavors with salty cheese is a little bit of sense of taste," Mr. Irwin said. for ...
Cheese served on a tray with a hybrid of Mr. Thomas suggested that each type of cheese to eat because the chef will circulate clockwise orientation of the flavor of soft cheeses by any sort of flavor to the rich. And if you buy and eat cheese and wine kind of wine that is ...
"Cheese-eating a cheese and wine will not taste very heavy. If the cheese has a rich taste of the wine that makes cheese from sheep's milk, such as Roquefort with port wine. Cheese from goat's milk for almost every kind, whether Picodon, Sainte Maure, Chabichou with wine made from grapes, Sauv Blanc, Pinot Noir, cheese, milk and Livarot, Saint Nectaire, Saint Marcellin with wine made from grapes, Chianti, Shiraz is. The Wine Bubbles, Chardonney are perfect with cheese and Comte, Reblochon, Brique du Nord "Mr. Matier says.
"Drinks. The food is eaten with cheese, bread, butter, jam or a fruit is very important. Black Cheery jam fruit with a rich cheese. If you eat cheese and bread, do not eat bread with the cheese. All the matches will be that kind of cheese with bread kind ".
Tips for buying a simple cheese, Mr. Irwin said that the notice of expiration and buy small amounts first to taste the flavors that each have different preferences.
"If you get a delicious cheese. Should be sampled for each type of cheese before you buy ".
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