Tuesday, April 15, 2008
MYTH: Mice Love Cheese
Thursday, April 10, 2008
Got Camel Milk?
I knew that this cheese was not produced anywhere near here so I looked into it and found out that it is produce in Mauritania. Well I had never heard of that country so I looked into that and found that it is part of Africa.
I lost the source for this but "The Caravane camel cheese of a French brie style is on the market and promises to become a hit. Chocolate of camel milk is also being developed." YUCK, if you read the previous post you already know that I am not a fan of Brie. I tried in once during french class and I did not like it, not at all. Sorry, Caravane Cheese made of camel milk. I do not think I will be up to trying you anytime soon. Hopefully the camel milk chocolate turns up a bit better.
Cheese Varieties
I always knew that there existed many varieties of cheese. There is American cheese, which I know because of all the turkey and cheese sandwiches I ate growing up. There is mozzarella, which I know because of pizza. I also know Parmesan because I topped by minestrone soup with it, feta thanks Greek Salads, provolone and Swiss thanks to the deli, brie thanks to French Class (which I am not so thankful for) and a few others. Apparently what I did not know was the extent to which that was true.
I went home and Google cheese varieties and got this great website which lists almost every cheese that exists. Not only that but it gives a brief description of each as well. If your interested in looking some up go to... cheese.com
You can search by type of milk used, texture, country or name. What I suggest is that you go to the "Alphabetical list of cheeses," on the right hand side, and be amazed by how many cheeses actually exist. There is way to many to count bye hand. So, I copied then pasted the list into a word document and got a line count. There are 670 different varieties of cheese. To put the list into perspective, the document was 15 pages long. Isn't that insane?!
Sunday, April 6, 2008
If the moon were made out of cheese...
1. The Moon is not a primordial object; it is an evolved terrestrial planet with internal zoning similar to that of Earth. Before Apollo, the state of the Moon was a subject of almost unlimited speculation. We now know that the Moon is made of rocky material that has been variously melted, erupted through volcanoes, and crushed by meteorite impacts. The Moon possesses a thick crust (60 km), a fairly uniform lithosphere (60-1000 km), and a partly liquid asthenosphere (1000-1740 km); a small iron core at the bottom of the asthenosphere is possible, but unconfirmed. Some rocks give hints for ancient magnetic fields although no planetary field exists today.
2. The Moon is ancient and still preserves an early history (the first billion years) that must be common to all terrestrial planets. The extensive record of meteorite craters on the Moon, when calibrated using absolute ages of rock samples, provides a key for unraveling time scales for the geologic evolution of Mercury, Venus, and Mars based on their individual crater records. Photogeologic interpretation of other planets is based largely on lessons learned from the Moon. Before Apollo, however, the origin of lunar impact craters was not fully understood and the origin of similar craters on Earth was highly debated.
3. The youngest Moon rocks are virtually as old as the oldest Earth rocks. The earliest processes and events that probably affected both planetary bodies can now only be found on the Moon. Moon rock ages range from about 3.2 billion years in the maria (dark, low basins) to nearly 4.6 billion years in the terrae (light, rugged highlands). Active geologic forces, including plate tectonics and erosion, continuously repave the oldest surfaces on Earth whereas old surfaces persist with little disturbance on the Moon.
4. The Moon and Earth are genetically related and formed from different proportions of a common reservoir of materials. The distinctively similar oxygen isotopic compositions of Moon rocks and Earth rocks clearly show common ancestry. Relative to Earth, however, the Moon was highly depleted in iron and in volatile elements that are needed to form atmospheric gases and water.
5. The Moon is lifeless; it contains no living organisms, fossils, or native organic compounds. Extensive testing revealed no evidence for life, past or present, among the lunar samples. Even non-biological organic compounds are amazingly absent; traces can be attributed to contamination by meteorites.
6. All Moon rocks originated through high-temperature processes with little or no involvement with water. They are roughly divisible into three types: basalts, anorthosites, and breccias. Basalts are dark lava rocks that fill mare basins; they generally resemble, but are much older than, lavas that comprise the oceanic crust of Earth. Anorthosites are light rocks that form the ancient highlands; they generally resemble, but are much older than, the most ancient rocks on Earth. Breccias are composite rocks formed from all other rock types through crushing, mixing, and sintering during meteorite impacts. The Moon has no sandstones, shales, or limestones, testifying to the importance of water-borne processes on Earth.
7. Early in its history, the Moon was melted to great depths to form a "magma ocean." The lunar highlands contain the remnants of early, low-density rocks that floated to the surface of the magma ocean. The lunar highlands were formed about 4.4 to 4.6 billion years ago by flotation of an early, feldspar-rich crust on a magma ocean that covered the Moon to a depth of many tens of kilometers or more. Innumerable meteorite impacts through geologic time reduced much of the ancient crust to arcuate mountain ranges between basins.
8. The lunar magma ocean was followed by a series of huge asteroid impacts that created basins which were later filled by lava flows. The large, dark basins such as Mare Imbrium are gigantic impact craters, formed early in lunar history, that were later filled by lava flows about 3.2 to 3.9 billion years ago. Lunar volcanism occurred mostly as lava floods that spread horizontally; volcanic fire fountains produced deposits of orange and emerald-green glass beads.
9. The Moon is slightly asymmetrical in bulk form, possibly as a consequence of its evolution under Earth's gravitational influence. Its crust is thicker on the far side, while most volcanic basinsand unusual mass concentrationsoccur on the near side. Mass is not distributed uniformly inside the moon. Large mass concentrations ("mascons") lie beneath the surface of many large lunar basins and probably represent thick accumulations of dense lava. Relative to its geometric center, the Moon's enter of mass is displaced toward Earth by several kilometers.
10. The surface of the Moon is covered by a rubble pile of rock fragments and dust, called the lunar regolith, that contains a unique radiation history of the Sun, which is of importance to understanding climate changes on Earth. The regolith was produced by innumerable meteorite impacts through geologic time. Surface rocks and mineral grains are distinctively enriched in chemical elements and isotopes implanted by solar radiation. As such, the Moon has recorded four billion years of the Sun's history to a degree of completeness that we are unlikely to find elsewhere.
The Lunar Quest Continues
In 1993, more than 60 research laboratories throughout the world continued studies on the Apollo lunar samples. Many new analytical technologies, which did not exist in 1969-72 when the Apollo missions were returning lunar samples, were being applied by the third generation of scientists. The deepest secrets of the Moon remain to be revealed.
Source: Johnson Space Center
This document was developed by the staff of the Curator for Planetary Materials office at the Johnson Space Center. The Curator for Planetary Materials is responsible for the curation of both lunar samples and meteorites and distributes these items for scientific study.
Nothing about cheese. For me, it is still fun to think that the moon is made out of cheese.
Tuesday, April 1, 2008
Queijo Sao Jorge
When I was younger, I apparently had a huge love for cheese. The cheese I loved most was this spicy tasting Portuguese cheese. I called it "the cheese that picas" (picas = burns). I would eat tons of it at a time to the mount that I broke out. My family always knew that I had been eating a lot of cheese because I would have a rash around my mouth. I find this kind of funny. No matter how much the cheese burned my tongue or how severe the rash was, I would continue to eat it.
If you have ever had some, you would understand why. The type of cheese I am speaking of is native to one of the Azorean Islands belonging to Portugal. The islands name is Sao Jorge. The cheese's official name is actually Queijo (cheese) Sao Jorge. It can be purchased in the U.S. but for a very high price. My aunt actually just traveled to the Azores and she brought back a whole round of these cheese. It is normally purchased by the wedge. I cannot wait until Sunday breakfast at her house this weekend... I know the cheese will be out on the table. I like it best in a freshly baked Portuguese roll with butter. It tastes just as good alone.
For those of you who do not like spicy cheese, this cheese comes in various spice intensity. My mom usually orders one that is not spicy at all, that's the only kind my sisters and I can agree on.
Sunday, March 30, 2008
Neufchâtel Cheese
I went home this weekend and for breakfast wanted a bagel with cream cheese. I opened the refrigerator and reached for the cream cheese and was shocked when I saw what I grabbed. The box looked like a Philadelphia cream cheese box, I opened it and the cheese looked like cream cheese, but the label on the box said "Neufchâtel Cheese."
I actually called my mom into the kitchen to confront her about this. Her only rationale was that it had less fat than cream cheese. Well I thought, does it taste like cream cheese? Will I like it? ...I tried it. It was good and was really not that different from cream cheese at all. I looked it up at epicurious.com ...
Neufchâtel cheese
[noo-shuh-TELL, NOO-shuh-tell]
1.The French original, hailing from the town of Neufchâtel in the region of Normandy, is a soft, white, unripened cheese. When young, its flavor is slightly salty but delicate and mild. After ripening, Neufchâtel becomes more pungent. It's made from cows' milk and the milk fat content varies widely (from 20 to 45 percent). Neufchâtel is available in a variety of shapes — square, rectangular, cylindrical and the special heart-shape variety called Coeur de Bray . 2. For information on the American version of Neufchâtel, see CREAM CHEESE. See also CHEESE.
Well, apparently it is the American version of cream cheese. I recommend you try it, after all it is 33% less fattening. Bonne Apetite!
Monday, March 24, 2008
American Cheese Wins
What kind of cheese do you prefer on your sandwich?
American (50% / 6 votes)
Provolone (25% / 3 votes)
Swiss (16.7% / 2 votes)
other (0% / 0 votes)
none (8.3% / 1 votes)
The results are just about what I expected them to be. I have always thought of American cheese as the most popular cheese in sandwiches. In any elementary, middle, or high school I have been in, it was the only cheese choice offered. I think it is the cheese kids grow up eating the most. I did not experiment with other types of cheese in my sandwiches until I got older. It is something a whole family can agree on and enjoy. I bet it also costs less than other types of cheese as well. That is something I will have to look into.
The Prophecy has come true!
About a month ago, my class was discussing food scares and my professor asked us to imagine a mozzarella cheese scare. I wrote about it on February 26, 2008, in a post titles "Oh, hell no!" Well, the unthinkable has happened.
There have high samples of dioxin found in samples of Italy's famous buffalo mozzarella, recently. "Dioxin, a chemical environmental pollutant, can be hazardous even in small amounts. When it accumulates in the body, it can be linked to cancer, birth defects and organ failure." The toxic cheese is said to come from a few buffalo dairies in southern Italy and are due to garbage that is months old. The product is now held under strict health and chemical controls. There are investigations being held on the link between the garbage and the toxins. The garbage dumping is said to be mafia related.
I find this very interesting and some what scary. Read more at http://edition.cnn.com/2008/WORLD/europe/03/21/italy.cheese.ap/index.html
Wednesday, March 19, 2008
Olive Garden
At the Olive Garden, your waiter or waitress will always ask you if you would like some cheese on whatever dish you happen to be eating. You can have in on your appetizer or your entre. I always get cheese, lots of it, on my salad and pasta. The waiter (or waitress) grates it right at the table, over your dish, until you tell him (her) that's enough.
I always thought that cheese was Parmesean. After all, that's what I use to top my salad and pasta dishes. Well let me let you in on something I learned last night. ...They use Romano cheese to top all of their delicious food! I never knew that and I was kind of shocked. I even came home and asked my mom what she thought the olive garden used. She answer, "Parmesean."
Is anyone else suprised by this? Well, what I now know is that I'm gonna look into buying Romano cheese for my house. It is really good!
Thursday, March 13, 2008
Cheesecake Recipe
Cheesecake From Food Network Kitchens
Crust:
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
1 tablespoon sugar
Filling:
16 ounces cream cheese, at room temperature
2/3 cup sugar
1 cup sour cream
5 large eggs, room temperature
1 tablespoon vanilla extract
1/2 cup heavy cream
Serving suggestion: Fresh or Marinated Berries, or Raspberry Sauce
-Position a rack in the middle of the oven and preheat to 350 degrees F.
To make the crust: In a small bowl, mix the cracker crumbs with the melted butter and the sugar together until evenly moistened. Press the crumb mixture onto the bottom of a 9-inch springform pan. Bake the crust until golden brown, about 10 to 12 minutes. Cool the pan on a rack.
-Lower the oven temperature to 325 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, or with a hand-held mixer, cream the cream cheese on medium speed until smooth. Gradually add the sugar and beat until light and fluffy. (Stop mixing and scrape down the sides of the bowl and beaters as needed.) Beat in the sour cream. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and cream. Pour the batter into the prepared pan.
-Bake until the top of the cheesecake is lightly browned, but the center still jiggles slightly, about 45 minutes. Cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate overnight before serving.
-To remove the cake from the pan, run a knife or offset spatula around the edges to release the edges from the pan. Open the springform pan and remove the ring.
-Cut the cheesecake into wedges and serve with berries or a raspberry sauce if desired.
Copyright 2001 Television Food Network, G.P. All rights reserved
Cheesecake
Cheesecake, as far as I know, is a very popular desert (maybe the most popular?). It is served at large gatherings and family parties. It appears on the desert menus at chain restaurants across America. There is even one chain restaurant named for their famous desert. The Cheesecake Factory is well known for its large selection of delicious cheesecake. You can buy whole cheesecakes or or individual slices. Many people go there just for the cheesecake. I was browsing their website and found out you could order slices via internet and that there are 25 different types to choose from. I had no idea that one desert could have so many variations.
Sometimes the different flavors sound so good and the pictures look so appealing that I wish I liked cheesecake.I hope this is something I will grow to like. For now, I'll just have to enjoy the descriptions and pretty pictures.
Chocolate Mousee Cheesecake "Our smooth Chocolate Cheesecake topped with a layer of Chocolate Mousse and baked in a Chocolate Crust. Finished with Chocolate Shavings and Whipped Cream."
Caramel Pecan Turtle Cheesecake "A Caramel Fudge Swirl Cheesecake, Topped with Caramel Turtle Pecans and Chocolate all on a Pecan Brownie Crust."
Monday, March 10, 2008
What do you prefer?
My friend noticed this habbit and asked me "Why provolone?" I told her it was because "I like it, why else would I put it on all of my sanwiches." Well I don't put it on all of my sandwiches... When I am home, I use American cheese, but that's only because my mom does not buy Provolone.
So I started to think about what kind of cheese other people put on their sanwiches... All the delis on campus have American, Provolone, and Swiss. So, I put those along with "other" and "none" on my poll.
What kind of cheese do you prefer on your sandwich?
American
Provolone
Swiss
other
none
(View Results)
Create a Myspace Poll
Tuesday, March 4, 2008
La Vache qui Rit
La vache qui rit is french for 'the laughing cow.' It is the name of a brand of cheese that was introduced to me during my years of high school french. The kind I tried was a Swiss cheese spread packed into bite size wedges. It comes in various flavors, one I've tries is garlic and herb. It so delicious! The Swiss spread is really on fresh warm bread, toasted breads, bagels, crackers and more.
The cheese is produced by a french company, whose headquarters is in Paris, France. The french are very famous for the fine cheeses. I was able to try a few different kinds in high school french classes and The Laughing Cow cheese was my favorite!
This company also makes a few other products which I have tried on my own. One of my favorites is the Gourmet Cheese and Baguettes. They are these little crunchy bread sticks packaged with some of that Swiss cheese spread. I like to think of it as a fancy gourmet style of the popular Handi-Snack crackers and cheese by KRAFT, which I also enjoy. I prefer to eat the Swiss cheese spread at a cold temperature, but I know people who like it at room temperature. I suggest you try it and decide for yourself what it best. Many of these products can be found in the cheese section of your local supermarkets.
Monday, March 3, 2008
Raw Milk Cheesemakers' Association
Tuesday, February 26, 2008
"Oh, hell no!"
My professor posed a question. She said something like... What would you do if there was a mozzarella cheese scared?
Almost everyone in the class gasped in shock! One student got so heated and couldn't contain himself and shouted "Oh, hell no!" Not only was this funny, but showed how people would genuinely feel if there was a mozzarella cheese scare. Perhaps any cheese scare, for that matter!
Then my professor asked us to think about whether people would stop eating pizza...
Well, I though about it... I think if just mozzarella cheese was recalled, then people would not stop eating pizza. I think people would just make pizza with a different kind of cheese.
People love pizza and they love cheese. The combination might taste a little different, but I think people would try it, like it, and continue to eat it.
Well, I would at least. Would you?
Sunday, February 24, 2008
Mom's Chicken "Parmesan"
1 egg
1/2 cup milk
seasoned bread crumbs
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese
Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then cover bread crumbs. Brown in a skillet with olive oil or deep fry each piece for about 2 minutes. Set chicken in a baking dish.
Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti and garlic bread.
Thursday, February 21, 2008
Too Much Cheese???
I would have to agree that "sometimes" there is such a thing as too much cheese. Recently, I have had two experiences with this. The first was at a campus dinning hall when I covered my pasta dish with grated parmesan. It was tortellini with chicken in a pesto sauce and I decided to add some cheese for extra flavor. Well, I over did it and ended up ruining a perfectly good dish. The second experience was at a Friendly's this past weekend. My friends and I ordered their loaded waffle fries. I found myself scrapping off a lot of the nacho cheese before I ate the fries.
I love cheese and will still put grated parmesan on pasta and still order loaded waffle fries. I just might limit the amount of cheese on the dish. I think that once you can no longer tell what the dish is under the cheese, you might have put too much.
Monday, February 18, 2008
Phantom Gourmet
The List read as follows:
(1) deep fried
(2) extra cheese
(3) comes with a bread basket
(4) now with extra bacon
The "extra cheese" obviously stuck out to me. To me, extra cheese screaammms comfort food! I think that whenever I have had the option to add extra cheese, I have added the extra cheese. As the host said "the more cheese, the better!" Its tastes better and, as a comfort food, makes you feel better.
According to the show,
The Ultimate Comfort Food = Mac n' Cheese
The Ultimare Comfort Desert = Brownies with Raspberry Cream Cheese
...What ingredient do both dishes include? You guessed it, CHEESE!
Is cheese part of your ultimate comfort food?
Wednesday, February 13, 2008
In Regards to the Previous Post
Monday, February 11, 2008
Chicken Parmesan
Since when is provolone cheese involved in chicken parmesan? I called my mother to ask her what type of cheese she uses for chicken parmesan. She told me she usually uses shredded parmesan but will substitute shredded mozzarella. Then, I remembered an experience I had last year at another cafeteria on campus. I ordered a chicken cutlet with marinara sauce and American cheese on a sub roll. The woman sort of laughed at me and said something like "you want a chicken parm sandwich?" Like an idiot, I said "yes."
Now, I need help trying to recall the ingredients in the Friendly's Chicken Parmesan Supermelt. Is it actually made with parmesan? For some reason, I'm thinking no. If my memory serves me correctly, it is made with provolone. ...I guess I'll have to get back to you all with that one.
The point of this post is not to complain about the common parmesan cheese substitution in chicken parm dishes, but to inform my readers about it. I've enjoyed all of the previously mentioned dishes. I simply love cheese and my opinion is: the cheesier, the better! But, should be call every chicken breast topped with marinara and a random cheese Chicken Parmesan? I think not.
Feel free to comment with your own suggestions for this falsely named dish.
Friday, February 8, 2008
Cream Cheese
Tuesday, February 5, 2008
Blue Cheese
Tonight for dinner I went to a salad bar, at one of the cafeterias on my college campus, and ordered a buffalo chicken salad. The menu specifically said the salad was topped with crumbled blue cheese. WELL, the caferteria ran out of crumbled blue cheese! The women asked me if a ranch dressing substitute would be okay. I said yes. But, was was I thinking??? After eating that salad I realized it was not a good substitute. I wanted my blue cheese.
I went back to the salad bar and order another buffalo chicken salad. I told the women I did not want ranch dressing. She then told me again that they ran out of crumbled blue cheese. Then she told me they had blue cheese dressing in the back. Why didn't she tell me that before???
Well that got me thinking about blue cheese and blue cheese dressing.
BLUE CHEESE= aged cheese (usually in a cave) that accumulates streaks of mold that give it a "tangy" distinct taste; the longer it ages, the tangier it tastes.
BLUE CHEESE DRESSING= a runny paste with a crumbled blue cheese base; some dressings are made to taste like blue cheese, but do not contain actual blue cheese... they do NOT taste the same!
For more facts check out this site... http://www.foodsubs.com/Cheblue.html
For those of you who have never tried blue cheese, I urger you to! Don't let the word "mold" or the greenish/blueish color scare you! If you don't like it move on and try another cheese! Atleast you can say you gave it a try.
Monday, February 4, 2008
Cheese on Pizza
It got me thinking about "regular" pizza and the preferred amount of cheese on it. I know it is healthier to order "light cheese" on pizza, but I know that I and my friends and family tend to order "extra cheese." Do most people prefer more cheese?
Then, while eating the pizza muffins, I noticed they did not taste the same as usual. I asked my mom if she had done anything differently. She did. She told me she had to use shredded cheddar cheese because we did not have any shredded mozzarella left. So, that got me thinking about the types of cheese pizza is normally made with. In a future post I will discuss my discoveries of the types of cheese used by various restaurants, when making pizza.
...hm, there are also those four-cheese pizzas in the frozen food isles.
Thursday, January 31, 2008
My Purpose and Beginning
This cheese blog is for a class, I am currently taking, called "You Are What You Eat." This blog will let you in on my observations and ideas about cheese. You will get to read about how I and those around me eat it. You will get to read about where it is eaten and what meals it appears in. I will, at some point, discuss its many forms and how it is made/produced. I will also get into how cheese potrays identity and to who.
I meant to post these sooner, but here are some of the notes I have already taken:
January 24, 2008
Cheese, it’s everywhere! I have only begun to make observations and so far have seen it at every meal. Now that I think about it, I have also eaten it at every meal since. This is normal for me. I love cheese and eat it a lot. Not always the same type or form, though. I have eaten American sliced cheese in a sandwich, crumbled feta and shredded cheddar on salad, grated parmesan on pasta, and whipped cream cheese on a bagel. Let me remind you, this was all eating in four meals over the past two days. I wonder if I’ll eat cheese tonight at dinner!?!?
January 27, 2008
Well my cheese eating streak has come to an end. The funny thing is that it ended as soon as I went home this weekend. Strangely I only had cheese once this weekend. It was in a breakfast sandwich, purchased at Dunkin’ Donuts. My sisters also had a slice of cheese in their sandwiches. My mom, on the other hand, was given a small pre-sealed container of Philadelphia cream cheese that she was to spread on her bagel herself. Sliced cheese is pretty much standard so they just put a slice on it you cheese. I’m assuming that is why they don’t spread the cream cheese on for you. A good amount is up to the consumer’s discretion.
January 29, 2008
My experience with cheese today was very interesting. I informed my friends, while eating lunch, that I was keeping a food journal based on cheese and that I was going to observe their cheese eating. Two of them informed me, almost immediately, about their love for cheese. My friend Maeghan, on the hand, told me she didn’t like cheese, as she took a bite out of a cheese pizza. She then explained that she only ate it on pizza. I found that to be very odd. Then I saw something that was much more peculiar to me. My friend Tracie had topped her pasta with shredded cheddar cheese. I had never seen that before. I always thought pasta called for a creamy cheese sauce or grated parmesan. I guess not. Then, I looked at my turkey and pesto sandwich with two slices of provolone cheese. I realized that all the delis on campus tended to have the same three types of cheese: sliced American, provolone, and Swiss. I guess those are most popular in sandwiches around here.