Sunday, August 13, 2017

Can Anyone Make A Cheese Cave?

With a cheese cave, you can make your own cheese and age it as much as you want. The problem is that most people don’t have the space in their home for a full-sized cheese cave of the traditional variety. Luckily, a cheese cave doesn’t have to actually be a cave. Anyone can make a cheese cave with a few simple tools and you make it any size you want, from a truly spacious cave with room for aging hundreds of cheeses to the size of a mini-fridge with just enough space for a few.

Turn An Old Fridge Into A Cheese Cave

The best and most popular way to make your own cheese cave is with an old refrigerator. Choose whatever size you prefer and get ready to make a few simple adjustments. You will need to control the temperature as well as the humidity of the fridge to give it the right environment for cheese aging. When setting it up, remember that you want the temperature to be as constant as possible and between 45 and 58 degrees Fahrenheit. You also want the moisture level to be around 80 to 90 percent. Controlling the temperature in your old fridge is as simple as buying and installing a basic controller. If you don’t know where to look, consider a pet store as many reptiles need temperature-controlled environments. You will control the humidity levels with a pan of water that has a partial cover; invest in a humidity detector to keep track of it. If necessary, cover the pan of water more or less and be ready to refill it.

You can also do something similar with an old wine cooler. An alternative to the pan of water is using a personal humidifier with adjustable settings. Remember that you may need to adjust the humidity levels more around seasonal changes.

Section Off Part Of Your Current Fridge

If you don’t have space for another fridge, you can sometimes turn a portion of your current one into a cheese cave, although this is less than ideal. Since your fridge is probably set to 10 to 15 degrees cooler than the ideal temperature for a cheese cave, you will need to put the cheese in the warmest area of it. Put it inside an airtight container with the cheese only taking up about 40 percent of the room as this prevents drying. Keep it humid with a crumpled wet paper towel within the container.

Sunday, August 6, 2017

Who Should Consider Purchasing Cheese Wholesale?

The short answer is that anyone who uses large quantities of cheese regularly should consider buying it wholesale. Restaurant owners, food concessionaires, school cafeterias, hospital cafeterias, nursing homes, assisted living facilities, summer camps—anyone who prepares food on a volume basis should be purchasing their foods wholesale.
Any grocery store that carries cheese should be ordering at wholesale cost also. Any type of business that sells cheese, whether in package form or in ready to eat foods, should be purchasing their cheese at wholesale. This will allow you to get a better value on the cheese and reduce the frequency that you need to replenish your supply.
Food Manufacturers And Restaurants
Food manufacturers who create products using cheese should be buying at wholesale, too. These include makers of TV dinners, frozen burritos, frozen pizzas, or any of a myriad of prepackaged and/or frozen foods.
Fast food establishments wanting to step out and try higher quality cheeses than they normally use should check out the wonderful array of cheeses at Golden Age Cheese. We will be delighted to sell our cheeses to you at our wholesale prices. The same goes for convenience stores or deli counters within grocery or other stores. Order your cheeses from Golden Age Cheese and benefit from our wholesale prices that cut out the middle man.
Benefits Of Buying Wholesale
Why purchase wholesale from Golden Age Cheese? We are the producers of some of New York’s finest cheeses. Our cheeses go directly from our factory to you, so you know that you are getting the freshest cheeses possible. Aged cheeses are aged to the perfect time and then sent directly to you at the peak of their perfection.
Our wholesale prices are very competitive with other wholesalers and you are receiving a fresher, more wholesome product. If serving a quality cheese in your establishment, our cheeses are just what you are searching for. Quality cheeses at a fair wholesale price are our goal. You will be buying direct from the factory and not paying one or more middle men unnecessarily, thereby saving money. Buying in volume saves you money. The more cheese you buy from us, the more money you’ll save.
We promise to fill your order promptly and accurately, and to ship it using our best, cold shipping methods for the quickest possible delivery time. We do our best to ensure that your cheeses arrive in the freshest and best possible condition. We want to connect with our customers and maintain solid, long-term relationships with each one; therefore, we offer quality products at wholesale prices. We pledge to do our utmost to make you one of our happy customers.

Sunday, July 30, 2017

Which Mozzarella Is The Best For A Cheese Tasting Party?

Hosting a cheese-tasting party can be a lot of fun or it can be stressful. There are so many things to think of; what types of cheeses to use being at the top of the list. Then you need to worry about what other foods to serve along with the cheeses. Crackers? Baguettes? Fruit? Veggies? All of the above? Relax! It’s a party! Put out the foods you want and like, and enjoy spending time with your guests. After all, a party should be more about friends and family than about the amazing spread you’ve been able to put out.
Including Mozzarella
When deciding on the variety of cheeses to have, one of them should be mozzarella. In case you didn’t know, mozzarella comes in a variety of shapes, sizes, and textures. There is the American version, store-bought from the dairy case of your favorite grocery store. This is probably fine, unless you have a “cheese snob” on your guest list. Some consider this version to be inferior, but if you like it, use it.
Buffalo Milk Mozzarella
Another twist on mozzarella is the mozzarella di bufala, which is made from rich Italian buffalo milk. Although much more expensive, it is highly praised for its buttery, fluffy texture. It can also be made from cow’s milk. It should be used when it is at its freshest. Mozzarella di Bufala goes very well with fruits.
Mozzarella Balls
Bocconcini mozzarella comes in bite-sized balls, making it perfect for a cheese tray. Bocconcini are most often made from cow’s milk. Try marinating them for an even tastier treat and some variety.
Smaller yet, ciliegine mozzarella balls are about the size of a cherry. In fact, the name comes from the Italian word for cherry. For something different, alternate ciliegine with cherry tomatoes on a skewer.
Smoked Mozzarella
No cheese tray would be complete without some smoked mozzarella. Either cow or buffalo milk mozzarella can be used. Usually this version is cold smoked over cherry wood, chestnut, alder, apple, pecan, or hickory, and acquires a lovely golden-brown color. Place small slices on crackers and melt in the oven just before serving. Or make small tomato and mozzarella finger sandwiches.
Scamorza is a firmer, drier version of mozzarella, and it comes in a pear or ball shape, either plain or smoked. It will melt well, so it works well on crackers or small squares of bread which are then toasted in the oven.

Sunday, July 23, 2017

What Is The Best Milk For Cheese Making?

Asking what the best milk is for cheese making is like asking what the best flavor is of ice cream. It all depends on what type of cheese you want, what flavor you enjoy the most, and what the cheese will be used for.
Milk Sources
Cheese can be made from the milk of several animals, including cow, goat, sheep, water buffalo, reindeer, yak, donkey, camel, and moose. Some are made with a combination of two or more milks. Many of the cheeses that Americans eat are made from cow’s milk. These include Cheddar, Monterey Jack, Muenster, and Parmesan. Romano cheese is made from sheep’s milk and Feta cheese is made from a blend of goat’s and sheep’s milks. Mozzarella cheese, that wonderfully gooey cheese that makes pizza what it is, was originally made from the milk of water buffalo. Most mozzarellas are now made from cow’s milk. Roquefort cheese is made from the milk of the Lacaune breed of sheep.
Raw Vs Pasteurization
Other than the type of mammal from which the milk comes, there is also the debate of whether it is best to use raw milk, pasteurized milk, ultra-pasteurized milk, ultra-high temperature pasteurized milk, or homogenized milk. The process of pasteurizing the milk is done by heating it to a certain temperature for a few seconds, which kills the harmful bacteria that may be in the raw milk. Depending on the length and temperature at which the milk is heated, all of the good bacteria is also destroyed. This affects the flavor of both the milk and cheese that is made from it.
It is recommended to not use ultra or ultra-high temperature pasteurized milk for cheese-making. Homogenized milk will work, however. Raw milk seems to be the preference for many cheese makers, especially those who make their own cheese at home, or artisan cheese makers. The raw milk gives a more robust flavor that many prefer. As long as the cows are healthy, the milk tested regularly for harmful bacteria, raw milk is probably safe to use. It is even possible to make “cheese” from soy or nut milks. But that’s a different story! Due to FDA regulations, cheese made from raw milk can only be sold in the United States if it is labeled as being unpasteurized and has aged at least 60 days, limiting the selection available somewhat, particularly compared to certain European countries.

Sunday, July 16, 2017

How Does The Aging Process Affect Different Cheddar Flavors?

Cheddar cheese just may be America’s favorite type of cheese. Used for grilled cheese sandwiches, macaroni and cheese, and many other dishes, it is an all-around basic cheese. There are several levels of flavor in cheddar, and much of that difference is in the aging process. The longer the cheddar is aged, the sharper the flavor grows.
General Aging Timelines
Mild cheddar is generally aged for two or three months. Medium cheddar can be aged anywhere from four to eight months, although some can go as long as a year. Sharp cheddar sits for between one and two years, while extra-sharp cheddar is aged for two years or more. Some prime cheddars are aged as long as six years.
What Happens During Aging
As a cheese ages, the microbes and enzymes that are used to achieve the curdling of the milk target the milk fat molecules and the casein, a milk protein. As these two components are broken down, they become amino and amines acids along with fatty acids. The proportions of these two elements affect the cheese’s texture as it ages. The longer cheddar ages, the drier and more crumbly it becomes. It also becomes sharper in taste. Cheddars that are aged for only a short time are very mild in flavor and pliable in texture. These mild cheddars are often preferred for sandwiches as they are easier to slice. As the milk proteins and fats break down during the aging process, the cheddar dries, becomes much stronger in flavor and more crumbly. They also produce calcium lactate crystals. Some people enjoy the crunchy texture of these crystals.
How Storing Impacts Flavor
How the cheddar is stored during the aging process also has an effect on the flavor. Cheddar can be bandage wrapped or it can be allowed to generate a natural rind. Each of these processes will create different flavors even if every block of cheddar was made from the same batch and aged for the same length of time. One isn’t better than the other—except to individual taste buds—they are simply different. The wrapped or rinded cheddars have an earthier flavor to them. Appropriately enough, cheesecloth is often used to wrap the cheddar.
Final Influences On Flavor
The balance of moisture content, salt, and starter cultures all affect the cheddar as it ages, therefore impacting the flavor. The source of milk and the location where the cheese is produced also have an effect on the flavor of the cheddar as it ages. With so many variables at play, it is no wonder that cheddar can vary in flavor so greatly.

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