Fresh cheeses are usually sold within 1 to 14 days after their production and include ricotta, fromage blanc, and chevre.
The spidery veins throughout the interior of a blue cheese are molds; hard-working fungi that found a moist place to grow.
For cheese to be called “farmstead” it must be made w. milk from the farmer’s own herd on the farm where the animals are raised
Ricotta translates to “recooked,” referring to reheating discarded whey that’s produced in the making of traditional cheese.
The top cheese-producting states of 2012, in decending order, were WI, CA, and ID, with NY & NM tied for 4th.
The cultures that create the small holes and unique flavor of Swiss cheeses such as Emmental are Propionibacterium.
Sparkling wine makes strong cheeses taste stronger, while the acidity & bubbles can make super rich cheeses less overwhelming.
Goat’s milk is richer in calcium, vitamin B6, & niacin, while cow’s milk has much higher levels of vitamin B12 & folic acid.
In the US, raw-milk cheeses can’t be sold or consumed until aged 60 days. Pasteurized milk cheeses can be consumed at any age.