LET´S LOOK BEYOND HORIZONS!
Pizza without cheese? Whether gratinated or melted, the cheese is a must have on any pizza. Gouda is #1 in Germany due to its mild flavour and best melting results when baked. Cut cheese is consumed the most, around 8 kg per person each year. Closely followed by cream cheese, of which Germans almost consume 7 kg each year. It contributes to the protein supply. There are more than 4,000 different types of cheese worldwide. The difference is made by the milk used, its pre-treatment, manufacturing process, post-treatment and ripening conditions. During the production process over 5,000 liters of water per kilo are used, which makes cheese also responsible for the greenhouse gas emissions.
STAND STILL? NOT WITH US!
While storing, several aspects should be taken into account: An increase of the room temperatures will accelerate the cheese ripening process, cooling however will delay this process. Under 6 degrees the cheese will no longer develop flavours.
Tip: Before cutting soft cheese such as Camembert, leave the cheese with the packaging for about 20 minutes in the freezer.
Vegan cheese consists mainly of water, starch, vegetable oil and is often made from nuts or tofu.
Analogue cheese, however, is made from water, vegetable fat, milk protein, starch and flavour enhancers. Mozzarella was originally made from buffalo milk only. It is not possible to use milk from pigs to make cheese, because the milk does not contain enough casein.
DID YOU KNOW THAT?!
The first archaeological evidence of cheese production dates back to the Neolithic age and was found in Kajawien, today situated in Poland. There they found pieces of strainers made of clay. Due to traces of fatty acids of milk on its holes, it could be identified as cheese strainer for skimming off whey. In Germany the cheese is regulated by its water content. There are six cheese group types: hard cheese, cut cheese, semi-hard cheese, sour milk cheese, soft cheese and cream cheese. Mozzarella and Provolone are produced with a special process, belonging to the so called „pasta filata“ cheese types.
GOOD TO KNOW!
In order to produce one kilo of cheese, between 4 and 16 liters milk are used. Cheese is gluten-free and mostly lactose-free: the longer a cheese has matured the less lactose it contains. During the ripening process, the lactose is divided into its components glucose and galactose, transforming into lactic acid which creates the holes in the cheese. Guarantee of origin and the traceability of the milk from the farmer create trust and value among consumers.
So, to all cheese lovers out there and to those who want to become one: 4,000 cheese types are waiting for you. Bite your way through.