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RandomGeek -
post Mar 12 2007, 08:46 PM
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Have to turn this pos essay I did in 20 minutes about cheese at school soon. ANyone want to edit it for me and look for grammar/all that english stuff?

-The history of cheese dates back to prehistoric times. Cheese is made in a surprising way, which takes a lot of time and practice. It can be made many different ways, from many different animals. It doesn’t even need to come from animals. Cheese is different all throughout the world. Many things can be made with cheese as well. The creation of cheese is one of the greatest happenings of history.
-When making cheese you must be very patient. Every step takes a long time, up to days in fact. The first step is to leave two cups of milk in room temperature for up to one day or when the milk curdles to the consistency of yogurt. After that around two gallons of milk is warmed to 86 degrees Fahrenheit and the culture from the milk the previous day is blended in. “This mixture is left overnight at a temperature of 50 degrees to 60 degrees Fahrenheit, which will form lactic acid.”(How Cheese is Made, 2007)
-The next step in this process is to add Rennet into the milk to begin the formation of curd. This process takes about one hour. “Rennet contains a milk-coagulating enzyme and is traditionally made from the inner lining of a calf’s stomach.” (How Cheese is Made 2007) The curd is then cut up into many small squares and stirred together by hand. The curds and whey (the liquid) are then slowly warmed to one hundred and two degrees Fahrenheit. They are kept at this temperature until the curd will hold its shape. After which the curds are separated from the whey through several different methods. One is to use cheese cloth to drain they whey. Another method is to use a draining board with long grooves and pour the entire vat onto it for goat’s cheeses. “Ladles may also be used to transfer the curds directly into molds containing holes through which the whey can run off. Later the curds are salted, mixed, and hung for an hour. The curd can be shaped into a round wheel form and pressed overnight. It is left to dry for a few days to allow rind to start to form. The newly shaped wheel is sealed in paraffin wax and left to cure at forty to sixty degrees Fahrenheit. “After six weeks of curing, the cheese will be firm and have a mild flavor.” (How Cheese is Made 2007) Other cheeses such as sharp cheese can require up to 3-5 months of curing.
-There are many things you can do after the cheese is made to improve it. This includes salting and washing. Salt plays a large role in cheese making. “Salting serves a number of functions; it speeds up the dry process, heightens the cheeses flavor, helps the rind to form and slows down the proliferation of micro-organisms.” (Types of Cheese 2007). Each type of cheese has a specified salt content. Depending on the cheese, the brine will contain between 250 and 350 grams of salt per liter. The most common method of salting a cheese is an immersion into a brine bath. Dry salting is done by rubbing the cheese with salt on repeated occasions after it has been removed from the mould. Cheese can also be washed in many fluids such as wine. “Washed-rind cheeses are brushed or washed with salt at regular intervals during their maturation, preventing the formation of mold and keeping the rind soft.
- How you store cheese can make all the difference. “Keep the cheese in conditions in which it matures. Hard, semi-hard, and semi-soft cheeses are stored in temperatures around eight to thirteen degrees Celsius.” (Cheese Fact Sheet 2006) You should keep the cheeses wrapped in the paper it came in and place it in a loose fitting food bag so the air around it will not lose humidity and will maintain the circulation of air. Blue cheese should be wrapped up all over as mold spores spread readily not only to other cheese but also to everything near it. “Cheeses contain living organisms that must not be cut off from air, yet it is important not to let a cheese dry out.” (Cheese Fact Sheet 2006) One should not store cheese with other strong smelling foods, as a cheese breathes it will absorb the smell and spoil. Baking soda can help prevent this if you must store it with other strong smelling foods. Unpasteurised cheese with a range of flavors should not be sliced until purchased as it will start to lose its subtlety and aroma.
- When going to eat cheese, chilled cheeses should be taken out of the refrigerator one and a half to two hours before serving. This will allow the flavor and aroma to fully develop. “The way cheese is cut largely depends on its shape and size.” (Cheese Fact Sheet 2007) The most important part about cutting cheese is to make sure everyone has an equal share of the outside and the inside. Round cheeses are to be cut like a pie, in wedges. “Cheese bought in slices should be cut lengthwise rather than across.” (Cheese Fact Sheet 2007) Tall cheeses are served more easily if they are sliced horizontally.
-Cheese can be differentiated both by the type of milk used in its creating – raw, skimmed, pasteurized, and by animal – cow, goat, sheep, buffalo, horse, yak, or camel. You can make cheese from any milk, but these are the most common. There are thousands of different type of cheeses, and every batch of cheese has a slightly different flavor. Some of the most popular types of cheese would be Cheddar, Mozzarella, Colby, and Jack.
- “Cheddar can have a diverse selection of tastes that range from mild to sharp, this is dependant upon the age of the cheese.” (Types of Cheese 2007). Mild Cheddar is wonderful for sandwiches because it has a mellow balance of flavors. Sharp is great for cooking because its flavor is released when heated and it shreds well. This cheese tastes best when it reaches room temperature before eating and also blends very well with other cheeses.
Colby is very similar to cheddar, but it is a much softer, milder cheese that contains more moisture and has a short curing process. “Colby has a mild and slightly sweet taste, but it can also be sharp and tangy.” (Types of Cheese 2007).
- Mozzarella is one of the most popular cheeses. “Mozzarella has a mild, milky taste and is more of a cooking cheese than a board cheese due to its good binding properties, moist texture, and ability to melt. It is a “stretched-curd” cheese, meaning that during the manufacturing process the curd is pulled, kneaded, and shaped while it is still pliable. “Therefore it absorbs the flavors and juices of the ingredients surrounding it and is perfectly designed for cooking.” (Types of Cheese 2007). Mozzarella is also very low in fat, so it is ideal to use even when dieting.
- There are many other types of cheese that are slightly less popular, such as Muenster, Swiss, Monterey Jack, Provolone, and Brie. Muenster is a semi-soft, mild cheese that almost has a sweet flavor. “It usually has an orange-yellow rind with a straw-yellow color inside and is produced in a loaf shape.” (Types of Cheese 2007). Swiss Cheese, which is also known as Emmentaler or Schweizor, is a firm cheese with a sweet, mildly nutty flavor. This cheese is known for the holes that develop as it ripens. “These holes or eyes range in diameter from ˝ inch to 1 inch and begin forming when the cheese is about 3 weeks old. Monterey Jack is a member of the cheddar family and is a mild, white cheese that aged only three to six weeks. Other cheeses sometimes age for many years.
- Provolone is usually a smoked cheese, ranging from mild to sharp, with a smooth texture. The milder provolone cheeses are younger and used as board cheeses. The sharp ones are older and harder therefore used in cooking. Traditionally, it is pear shaped and bound by cord. Brie, on the other hand, has a delicate and creamy texture and its rich, sweet taste can vary from buttery to mushroomy. “This cheese has a thin, edible crust and becomes even more delicious with age tasting best when served at room temperature.” (Types of Cheese 2007). Brie was first made in France and is usually made from cows milk. Its quality depends upon what milk is used in its creation. There are still many other cheeses, such as Camembert, Gouda, Feta, and Brick.
- Another popular cheese is Blue Cheese. Blue cheese is very different as it usually has mold on it. “There are two major types of Blue Cheese; soft/white and mild, with a sweet taste of herbs, and firm/hard which has a crusty outside with a sharp tangy taste and smell. Blue cheese features a veined appearance, however has a white interior.” (Types of Cheese 2007). The cheese also ripens from the center to the crust, which is uncommon. It is desirable that the veins be dispersed evenly throughout the cheese. Blue cheese continues maturing briefly after being made; therefore when storing the cheese any cut surfaces should be covered and a small opening should be left at the rind so the cheese is able to breathe. It is desirable that the veins be dispersed evenly throughout the cheese.
- Another very commonly used cheese is Parmesan. Parmesan is a hard, grainy textured cheese varying in shape and size. “It is used mainly as a grating cheese on many different types of foods and is a good cooking cheese because it does not form threads as it melts.” (Types of Cheese 2007). Parmesan cheese will also keep for many years when it is whole and will continue improving with age. In the United States, this cheese is mainly produced in Michigan and Wisconsin.
- In other countries they do not eat cheese. They think of it as just rotten milk and grotesque. However, just as many people eat cheese as do not. The creation can take a long time, and the aging can take even longer. There are thousands of different types of cheeses, some which may be to your liking, and some not. It is obvious that without cheese our world would be completely different.

This post has been edited by RandomGeek: Mar 12 2007, 08:47 PM
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Tanis-HalfTrade -
post Mar 12 2007, 09:43 PM
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im sorry that i cant help....english is my thing and all but, i started to read that essay and realized real quickly that i just dont care enough about cheese to go through that

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foxshox -
post Mar 13 2007, 09:29 AM
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POS essay is right, sorry but it is too basic to fix, without just rewriting everything. Yeah and what Tanis said about the cheese.
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Uker -
post Mar 13 2007, 03:25 PM
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No offense but you. Really need to get some. Grammar help. On that essay.

The periods are in all the wrong places, and it makes it really hard to read. I didnt read it all to be honest, i read the intro and that was enough for me to realise that you need to rewrite it and space it out with more paragraphs.

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Xanhast -
post Nov 19 2010, 09:24 PM
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Seto -
post Nov 21 2010, 11:26 PM
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QUOTE(Xanhast @ Nov 19 2010, 10:24 PM) *

Don't bump old posts, also +1 is spamming and against site rules, don't do it again.

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