Cheese ripening, alternatively cheese maturation or affinage, is a process in cheesemaking. It is responsible for the distinct flavour of cheese, and through...
10 KB (1,149 words) - 09:52, 13 January 2024
done while the cheese is still in the form of loosely pressed curds, and may be further enhanced by piercing a ripening block of cheese with skewers in...
21 KB (2,608 words) - 22:22, 24 July 2024
preservative so the cheese does not spoil through the process of brine salting or dry salting for 24–48 hours. The final step is ripening the cheese by aging it...
28 KB (3,227 words) - 19:25, 7 August 2024
language) is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but...
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Emmental Cheese". Journal of Dairy Science. 1 (2): 91–113. doi:10.3168/jds.S0022-0302(17)94362-0. P.L.H. McSweeney, Biochemistry of Cheese Ripening: Introduction...
3 KB (331 words) - 19:55, 22 March 2024
/ɡruːˈjɛər, ɡriˈ-/, French: [ɡʁɥijɛʁ] ; German: Greyerzer) is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne...
16 KB (1,740 words) - 19:00, 18 August 2024
Camembert (redirect from Camembert cheese)
-om-, French: [kamɑ̃bɛʁ] ) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Camembert, Normandy...
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Washed-rind or smear-ripened cheeses are cheeses which are periodically treated with brine or mold-bearing agents. This encourages the growth of certain...
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Edward William Coon (section Cheese-making patent)
a process for the ripening of cheese through the agency of humidified air at certain temperatures supplied to the cheese ripening chamber". The common...
18 KB (2,006 words) - 16:34, 8 June 2024
cm high, 350 g in weight. ripening: at least 3 weeks. Quart – (1/4) 8-8.5 cm square, 3 cm high, 180 g in weight. ripening: at least 2 weeks. Maroilles...
5 KB (506 words) - 02:12, 5 September 2024