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Artisanal Cheese
Artisanal cheese refers to cheeses Cheese is a dairy product Dairy products or milk products are a type of food Food is any substance consumed to provide Nutrient, nutritional support for an organism. Food is usually of plant, animal or Fungus, fungal origin, and con ... produced by hand using the traditional craftsmanship of skilled cheesemakers Cheesemaking (or caseiculture) is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated .... As a result, the cheeses are often more complex in taste and variety. Many are aged and ripened to achieve certain aesthetics. This contrasts with the more mild flavors of mass-produced cheeses produced in large scale operations, often shipped and sold right away. Part of the artisanal cheese making process is aging and Cheese ripening, ripening of the cheeses to develop fla ...
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Cheeses
Cheese is a dairy product Dairy products or milk products are a type of food Food is any substance consumed to provide Nutrient, nutritional support for an organism. Food is usually of plant, animal or Fungus, fungal origin, and contains essential nutrients, such a ... and produced in wide ranges of flavors, textures and forms by coagulation Coagulation, also known as clotting, is the process by which blood Blood is a body fluid Body fluids, bodily fluids, or biofluids are liquid A liquid is a nearly incompressible In fluid mechanics or more generally continuum mech ... of the milk protein casein Casein ( , from Latin Latin (, or , ) is a classical language A classical language is a language A language is a structured system of communication Communication (from Latin ''communicare'', meaning "to share" or "to be in rel .... It comprises protein Proteins are large biomolecule , showing alpha helices, represented by ...
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Cheesemakers
Cheesemaking (or caseiculture) is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies. History Cheesemaking is documented in Egyptian tomb drawings and in ancient Greek literature. Cheesemaking may have originated from Nomad, nomadic herdsmen who stored milk in vessels made from sheep's and goats' stomachs. Because their stomach linings contains a mix of lactic acid, bacteria as milk contaminants and rennet, the milk would fermentation (food), ferment and coagulation (milk), coagulate.Kats, Sandor Ellix; Pollan, Michael (2015). The Art of Fermentation an In-depth Exploration of Essential Concepts and Processes from around the World. Vermont: Chelsea Green Publishing. A product reminiscent of yogurt would have been produced, wh ...
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Aesthetics
Aesthetics, or esthetics (), is a branch of philosophy Philosophy (from , ) is the study of general and fundamental questions, such as those about Metaphysics, existence, reason, Epistemology, knowledge, Ethics, values, Philosophy of mind, mind, and Philosophy of language, language. Such questio ... that deals with the nature of beauty Beauty is commonly described as a feature of objects that makes these objects pleasurable to perceive. Such objects include landscapes, sunsets, humans and works of art. Beauty, together with art and taste, is the main subject of aesthetics ... and taste The gustatory system or sense of taste is the sensory system The sensory nervous system is a part of the nervous system responsible for processing sensory information. A sensory system consists of sensory neurons (including the sensory re ..., as well as the philosophy of art (its own area of philosophy that comes out of aesthetics). It examines subjective and sensori ...
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Cheese Ripening
Cheese ripening, alternatively cheese maturation or affinage, is a process in cheesemaking Cheesemaking (or caseiculture) is the craft of making cheese Cheese is a dairy product and produced in wide ranges of flavors, Mouthfeel, textures and forms by coagulation (milk), coagulation of the milk protein casein. It comprises protei .... It is responsible for the distinct flavour Flavor, or flavour, is the perceptual impression of food or other chemical substance, substances as determined primarily by the Chemoreceptor, chemical senses of the gustatory system, gustatory and olfactory system. The "trigeminal nerve, trigem ... of cheese Cheese is a dairy product Dairy products or milk products are a type of food Food is any substance consumed to provide Nutrient, nutritional support for an organism. Food is usually of plant, animal or Fungus, fungal origin, and contai ..., and through the modification of "''ripening agents''", determines the features that defi ...
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Farmstead Cheese
Farmstead cheese, less commonly known as farmhouse cheese, is produced from the milk collected on the same farm where the cheese is produced. Unlike artisan cheese, which may also include milk purchased and transported from off-farm sources, farmstead cheese makers use milk only from animals they raise. According to the American Cheese Society, "milk used in the production of farmstead cheeses may not be obtained from any outside source". As a result, the cheeses produced often have unique flavors owing to the farm's local terroir. Most farmstead cheese is produced from Dairy cow, cow, goat or sheep milk, although some farmstead cheeses are produced from water buffalo milk (mainly Buffalo mozzarella). Farmstead cheeses are most often made on family farms in small batches and are often sold at local farmers' markets. While Europe has long had a very strong tradition of farmstead cheese-making, it is only in the last decades of the 20th century that farmstead cheese-making began to ...
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American Cheese Society
The American Cheese Society (ACS) is a Nonprofit organization, non-profit trade group for the American cheese industry that was founded in 1983. ACS promotes List of American cheeses, American cheeses, provides the industry with educational resources and networking opportunities and encourages high standards of Cheesemaking with safety and sustainability. ACS issues awards for cheeses and Cultured dairy product, cultured dairy products in its annual Judging & Competition. Since 1983, cheesemakers, retailers, distributors, importers/exporters, dairy farmers, academics, enthusiasts, specialty food producers, and others have attended the association's Annual Conference. ACS was founded by Frank Kosikowski, a professor at Cornell University. Kosikowski authored several books on cheese, including ''Cheese and Fermented Milk Food''. During the 1980s, most of the ACS staff was volunteer. By the 1990s, ACS had grown along with the American cheese industry. In 2018 ACS had nearly 1,8 ...
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List Of Cheeses
This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been Pasteurization, pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or smoking (cooking), wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is normally formed from adding annatto. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as queso blanco in Latin America. Cheese is an ancient food whose origins predate prehistory, recorded history. There is ...
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List Of Cheesemakers
This is a list of notable cheesemakers. Cheesemakers are people or companies that make cheese, who have developed the knowledge and skills required to convert milk into cheese. Cheesemaking involves controlling precisely the types and amounts of ingredients used and the parameters of the cheesemaking process, to make specific types and qualities of cheese. The milk may be from a cow, goat, sheep or Bovinae, buffalo, although worldwide cow's milk is most commonly used. Cheesemakers also need to be skilled in grading cheese to assess quality, assessing defects and suitability for release, and cheese ripening. The craft of making cheese dates back at least 5,000 years. Archaeological evidence exists of Egyptian cheese being made in the ancient Egyptian civilizations. Cheesemakers A * American Cheese Society – nonprofit organization that promotes the United States cheese industry and represents artisan cheesemakers * Amul is an Indian dairy cooperative, based at Anand in the stat ...
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Artisanal Food
Artisanal food encompasses breads, cheeses, fruit preserves, cured meats, beverages, oils, and vinegars that are made by hand using traditional methods by skilled craftworkers, known as food artisans. The foodstuff material from farmers and backyard growers can include fruit, grains and flours, milks for cheese, cured meats, fish, beverages, oils, and vinegars. The movement is focused on providing farm to fork type foods with locally sourced products that benefit the consumer, small scale growers and producers, and the local economy. Food artisans Food artisans produce food Food is any substance consumed to provide Nutrient, nutritional support for an organism. Food is usually of plant, animal or Fungus, fungal origin, and contains essential nutrients, such as carbohydrates, fats, protein (nutrient), proteins, vi ...s and edible A Number of the Best Edible Fungi, illustration from ''The Encyclopedia of Food'' by Artemas Ward, 1923 An edible item is any item that is safe for ...
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Specialty Foods
A specialty food is a food Food is any substance consumed to provide Nutrient, nutritional support for an organism. Food is usually of plant, animal or Fungus, fungal origin, and contains essential nutrients, such as carbohydrates, fats, protein (nutrient), proteins, vi ... that is typically considered as a "unique and high-value food item made in small quantities from high-quality ingredients". Consumers typically pay higher prices for specialty foods, and may perceive them as having various benefits compared to non-specialty foods. Compared to staple food A staple food, food staple, or simply a staple, is a food Food is any substance consumed to provide Nutrient, nutritional support for an organism. Food is usually of plant, animal or Fungus, fungal origin, and contains essential nutrients, ...s, specialty foods may have higher prices due to more expensive ingredients and labor. Some food stores specialize in or predominantly purvey specialty foods. Several organi ...
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