Text 2804, 102 rader
Skriven 2008-02-19 23:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Cheddar
===================
-=> Quoting Dave Drum to Jim Weller <=-


 DD> As I understand it Jewett's doesn't make cheese. They just bung it
 DD> into their vaults to rot further to that consistency they are looking
 DD> for.


So I learned on their web site.

 We did a tasting at Burt's (courtesy of the Shipp's) of various
 DD> ages of Jewett's cheeses. I liked the mid-range of ages more than the
 DD> extremely aged 11 year old stuff.

Balderson claims Cheddar peaks at 4-5 years and they don't try to
age or market anything past 6 years. The oldest cheese available in
Yellowknife is President's Choice 3 year old, McLaren's Imperial
which does not show an age on the label but is very nippy and
wonderful and Balderson's "extra aged" which again doesn't go into
details.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Even Cheddar Is Exotic
 Categories: Cheese, Info
      Yield: 1 text file

           Cheddar cheese
 
  A fine cheddar cheese is one that is made of whole, unpasteurized,
  summer milk from cows which have drunk fresh, clean water and have
  fed on green grasses, free from any flora that might taint the
  milk. A good cheese should be aged slowly and lovingly until it is
  eighteen months to two years old. It will then be full in flavor
  and sharp, without any bitterness.
  
  This is the way the renowned cheese man of Jermyn street in London
  described a large wheel of cheddar. He then asked me to taste a
  paper-thin slice of it. He was right. The moment it touched my tongue
  I could feel the penetrating quality of this perfect cheddar.
  
  Alas! It is not, and cannot always be perfect, but it is rarely not
  good. Most of us associate cheddar with Ontario. When I can find a
  good "Ontario" mild from summer milk, I always have some. With an
  apple and a glass of port wine, it is the perfect ending to a meal.
  
  The art of cheese making was introduced to the early settlers of
  Eastern Ontario by the United Empire Loyalists. By 1854, some
  2,000,000 pounds of domestic cheese were produced in Canada for home
  use, and for export to the United States.
  
  Of all the cheese produced in Canada today, 50% of all Cheddar and
  75% of the foreign and specialty cheeses are manufactured in Ontario.
  
  Storing Cheese:
  
  If it is improperly wrapped, cheese will lose moisture and take on
  "off" flavors from other foods.
  
  To store, wrap small pieces of cheese carefully in moisture and
  vapor proof foil or film.
  
  Protect the cut surface of large pieces of cheese with a coating
  of paraffin, or press a heavy piece of waxed paper to the cut
  surface with a hot iron.
  
  Keep cheese in a dry cool place.
  
  Cooking with Cheese:
  
  Don't cook cheese, just melt it. High heat, or overcooking makes
  cheese stringy and leathery. Crumble it into a cream sauce. Melt
  it into an omelet for breakfast. Toast it in a sandwich for lunch.
  Spread it on crackers for snacks. Grate it over a casserole for a
  crispy topping. Pile it on a tray with fresh fruit.
  
  To bring out the true flavor of any cheese, allow it to come to
  room temperature before serving.
  
  To melt cheese, place it over hot water, or add grated cheese to a
  hot mixture.
  
  When making a sauce, add the sliced or grated cheese after the
  sauce is cooked; heat only until the cheese is melted. Overcooking
  may cause a milk-egg-cheese sauce to curdle or separate.
  
  To make a cheese omelet, add the cheese just before folding.
  
  The Canadiana Cookbook by Mme Jehane Benoit, 1970
  Posted to TNT - Prodigy's Recipe Exchange Newsletter
  By: Bill & Leilani Devries
 
MMMMM

Cheers

YK Jim


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