Cheese Assignment

Only available on StudyMode
  • Topic: Cheese, Milk, Curd
  • Pages : 4 (1107 words )
  • Download(s) : 207
  • Published : May 14, 2012
Open Document
Text Preview
Cheese Assignment 2011

Course: Commercial Cookery Certificate III

1/. The five Cheeses that I am going to present on a Buffet cheese platter for 30 people are: 1.Cheddar Cheese
2.Blue Cheese
3.Jarlsberg Cheese
4.Brie
5.Pecorino

Cheddar Cheese
Name of Cheese: Cheddar Cheese
Type/Category: Although Cheddar cheese is originally from England in 2011 it is widely made all over the world and manufactured in many different countries .Cheddar Firm. Description: Fully cured Cheddar is a hard, natural cheese. It is shaped like a drum, 15 inches in diameter, with natural rind bound in cloth. Normally, the color of Cheddar ranges from white to pale yellow. Some Cheddars, however, have a color added, giving the cheese a yellow-orange color. Cheddar is always made from cow's milk and has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures. It is generally matured between 9 and 24 months. Origin: , England. Somerset

Label:

Supplier: Cheddar Cheese is found in supermarkets, markets, milk bars and any specialty stores Required purchasing weight: 60 grams per person I suggest 1.8 kg Shelf Life: When wrapped correctly in wax or parchment paper and then covered in cling wrap it will be good for 3 to 4 weeks and if wrapped in tight aluminum and then with a freezer bag it can stay up to 3 months but also food that is kept at 0 temperature will keep indefinitely. Storage Conditions: Cheese should be kept in fridge or freezer wrapped correctly in cling wrap and then in foil.

Blue Cheese
Name of Cheese: Jindi Deluxe Blue
Type/Category: Blue Jindi Delux Blue received the highest score across all blue categories (blue veined-exterior moulding,Blue veined,...
tracking img