Firm Cheeses
Bibliography
(Non-internet Sources):
The Guide to West Coast Cheese- Autohor: Sasha Davies
Cheese- Author: Alix Baboin-Jaubert
Cheese- Author: Juliet Harbutt
The Washington Post 12/26/1993, article by John Dornberg
(Internet Sources): www.cheesemonthclub.com www.mttownsendcreamery.com
www.gothbergfarms.com
www.goldenglencreamery.com
www.estrallafamilycreamery.com
www.jarlsberg.com
homecooking.com
rosecrestfarms.org
public.wsu.edu/~creamery/1 flavors.html
Wikipedia
There are so many amazing cheeses to choose from. I decided to research the firm cheeses listed in our On Cooking book and see what I could discover. Not everyone has the same categorization when it comes to cheese, so some of the cheeses may also be referred to as semi-soft or even hard, depending on the variety and region. Commonly, Cheddar, Gruyère, Jack, Jarlsberg, Manchego, Provolone and Emmental all have a fat content of at least 45% and moisture content from 30-40%.
Cheddar cheese was originally created in farmhouses of Cheddar, England during the 16th century. Queen Victoria was presented with one of, if not the largest, cheddars ever made during the 18th century. The cheddar was 1100 pounds in weight and nine feet, four inches in diameter. Even though cheddar is England’s most famous cheese, local production has drastically reduced in the 20th century. In 1939, there was 333 cheddar makers recorded in England. After WWII, only 57 had survived. By 1999, only 6 of the 333 cheddar makers remained.
Cheddar is traditionally made from cow’s milk and goes through a cheddaring and milling process during its creation unlike any other cheeses. Due to cheddar not being a protected name, most cheddar today is actually not cheddared and milled as traditionally done in England and therefore not true cheddar. Natural cheddar is very light in color then dyed orange with the use of annatto seeds. It is coated with thick plastic, wax or cheesecloth during aging
(Non-internet Sources):
The Guide to West Coast Cheese- Autohor: Sasha Davies
Cheese- Author: Alix Baboin-Jaubert
Cheese- Author: Juliet Harbutt
The Washington Post 12/26/1993, article by John Dornberg
(Internet Sources): www.cheesemonthclub.com www.mttownsendcreamery.com
www.gothbergfarms.com
www.goldenglencreamery.com
www.estrallafamilycreamery.com
www.jarlsberg.com
homecooking.com
rosecrestfarms.org
public.wsu.edu/~creamery/1 flavors.html
Wikipedia
There are so many amazing cheeses to choose from. I decided to research the firm cheeses listed in our On Cooking book and see what I could discover. Not everyone has the same categorization when it comes to cheese, so some of the cheeses may also be referred to as semi-soft or even hard, depending on the variety and region. Commonly, Cheddar, Gruyère, Jack, Jarlsberg, Manchego, Provolone and Emmental all have a fat content of at least 45% and moisture content from 30-40%.
Cheddar cheese was originally created in farmhouses of Cheddar, England during the 16th century. Queen Victoria was presented with one of, if not the largest, cheddars ever made during the 18th century. The cheddar was 1100 pounds in weight and nine feet, four inches in diameter. Even though cheddar is England’s most famous cheese, local production has drastically reduced in the 20th century. In 1939, there was 333 cheddar makers recorded in England. After WWII, only 57 had survived. By 1999, only 6 of the 333 cheddar makers remained.
Cheddar is traditionally made from cow’s milk and goes through a cheddaring and milling process during its creation unlike any other cheeses. Due to cheddar not being a protected name, most cheddar today is actually not cheddared and milled as traditionally done in England and therefore not true cheddar. Natural cheddar is very light in color then dyed orange with the use of annatto seeds. It is coated with thick plastic, wax or cheesecloth during aging