國(guó)際酒店餐飲部廚房芝士介紹PPT課件

1 AssortedFlavoursChesses BESTSELLERRedchesse 2 Gruyere ThisextraspecialdelicacyfromtheGruyeredistrictofSwitzerlandiswellknownasthebasicingredientinfondue Butwithitsdelightfullynutty spicy fullflavor itisdeliciousasatablecheeseaswell UponeatingGruyere oneimmediatelyrecognizesthetasteofwholemilkthatisusedexclusivelyinmakingthisgrandcheese WesayitisgrandbecauseawholewheelofGruyereweighsabout80pounds Infact ittakesover100gallonsofmilktomakeasinglewheelofGruyere Enjoythistraditionalfavoritejuliennedintoachef ssalad meltedonahotopen facedsandwich orofcourse inaclassiccheesefondue Madefromunpasteurizedcow smilk 3 VigneronsbyEmmi Switzerlandhasanenviablereputationforproducingrustic full flavoredcheesesunderimmaculateconditions Vignerons likemostSwisscheeses isa mountaincheese whichreferstoalargecheesethatismadeinthemountainsfromhigh pasturemilk Thesecheesesareusuallyfirm long aged andmadefromrawcow抯milk HighAlpinepasturesproduceathicker moreflavorfularrayofplantsthandofieldsatloweraltitudes Thecattlethatgrazeonthesepasturesproducemilkthatishigherinbutterfatthanaveragecow smilkand therefore commandsahighpriceandisprizedforcheesemaking Vignerons commonlyknownas winemaker scheese ismadeusingthismilkandhasafirm satinybodywithascatteringofsmallholes TheflavorissimilartobutslightlystrongerthanapremiumGruyere withadistinctnuttysweetness Madefromrawcow抯milk agedforoverthreemonths 4 Abondance Abondanceisanextraordinaryname controlledcheesefromtheSavoyregionofFrance Itismadefrompartiallyskimmedmilkformedintolarge 20 poundwheels Thesewheelsaresoperfectwhenwholethatwearealwayssaddenedwhencuttingintotheirelegantlycurvededge ThecheeseinsideissimilartoGruyeredeComte butcanbemorecomplexandbuttery Ithasafirmtextureandanutty ripeflavorwithadistinctivefruitiness Inadditiontobeingastunningtablecheese AbondancemeltsbeautifullyandisoftensubstitutedforRaclette MadefromUnpasteurizedcow smilk agedover60days 5 CaveAgedSwissGruyere ThischeesecomestousfromEmmi mastercheesemakerssince1782 Theybuyfull200poundofGruyerefromthefarmingregionsintheCantonofFribourg thenagetheminundergroundsandstonecavesintheirfacilitynearLucerne Madefromrich unpasteurized Alpinecow smilk thisGrandGruyereReservehasbeenagedforatleast1year comparedwiththeaverage4 6months Arustic somewhatoilyrindgiveswaytofirm smoothtexturedcheesewhichisslightlyaromaticwitharobust assertiveflavor Wonderfulservedunadornedwithsomedarkbreadandfigs thisisalsoagreatmeltingcheese andonethatlendsitselfwelltogratins fonduesandsoups 6 SmokedRambolRambolisacreamytexturedcheesefromAnnecy France ItbeginslifeasGruyeredeComt whichisde rinded cooked thenslowlysmokedoverhickorycoals Theresultisarich delicatesmokyfondue stylecheesethatisspreadableatroomtemperature Enjoyitmeltedorservedwithcrackersandrawvegetables Madefrompasteurizedcow smilk TigerProcessedGruyerePortions6 PackTigercombinesthetasteofcarefullyripenedSwissGruyerewiththevelvetyconsistencyandnuttyflavorofSwissEmmenthalertocreatethisqualityprocessedcheese Packedinbrightlycoloredrounds you llfindsixeasy to openfoil wrappedwedges TigerPortionsaretheperfectfoodforsnackingorentertaining Kidslovethemandtheyaregreattotakealongwhiletraveling 7 Madefromacenturies oldrecipe 70 poundwheelsofGruyeredeComt Comt forshort havebeenproducedsincethereignofCharlemagne whentherewerenoseparateentitiesnamedFranceandSwitzerland AlthoughSwissGruyeremaybebetterknown theFrenchvarietyisnolessspecial Createdbylocalvillagersinalpinedairiescalled Fruiteries itsmilkcomesonlyfromMontbeliardeandTachetedeL estcows ContributingtoComt suniqueflavor morningandeveningmilkingsaremingledbeforethecheesemakingprocess Thewheelsareagedforsixmonths resultinginasweetandnuttymasterpiecewithlessbitethanitstwinfromSwitzerland Comt hasasatiny ivory coloredbodyandascatteringofholesthesizeofahazlenut Atraditionalfonduecheese Comtecanalsobeshredded sliced grated chunkedormelted itcanalwaysbecalleduponandneverdisappoints MadefromUnpasteurizedcow smilk agedfor1year GruyeredeComt 8 Beaufortd Alpage SelectCut NamedafterasmallruraltownintheFrenchAlps thisgiantcheese awholewheelweighsover80pounds iscreamierandricherthanotherAlpinecheeseslikeEmmental GruyereandComt ThetermD AlpageindicatesthatthisBeaufortismadefrommilktakenfromaspecialbreedofmountaincows Tarines thatgrazenaturally asopposedtothosethatarefedindoorsfromatrough Thisway alltheflavorsoftheAlpinecountrysidepassintothecheese Duetoharshwinters thecowscanonlygrazeinthesummer limitingtheproductionseasonofthisso called PrinceofGruyeres tothewarmermonths Agingofupto8monthstakesplaceintheoff seasoninruralAlpinecellarsthatarenaturallycoolallyearlong Takingabite hintsofvariousgrasses herbsandwildflowersareapparenttothosewithasensitivepalate Itsflavoriscertainlynutty butalsocreamyandsweet LikeGruyere Beaufortmeltswellandisperfectforfondueorhotsandwiches MadefromUnpasteurizedcow smilk 9 AustrianAlpsGruyereAdelicacyoriginallyfromtheGruyeredistrictofSwitzerland thischeeseisbestknownasthekeyingredienttomakingfondue TheAustrianversionoffersallyou dexpectinanAlpineGruyere Itisdelightfullynuttyandspicy fullflavoredandaromaticwhenmelted Whatsetsitapartisthequalityofthemilkusedtomakethisgrandcheese Giventhatawholewheelweighsapproximately80pounds ittakesover700poundsofmilktomakeasinglewheel Welovethischeesedicedintosalads meltedatopahotsandwich orblendedintoapipinghotpotofcheesefondue LeMar閏halbyEmmiLeMarechalisarawcow smilkcheeseproducedinsmallbatchesinthetownofCorcelles aux Payernes Agedfor5months atthebeginningofthethirdmonththecheeseisrubbedwithHerbesdeProvence ablendofthyme oreganoandothercountryherbs givingitabeautifulappearanceandawickedlyspicyflavor Weweresurprisedbyhowstronglytheherbflavorpenetratestherind impartingtheirrusticflavoronthecheese ReminiscentofGruyereandTetedeMoine LeMarechalisanewcheesethatbelongsamongtheclassics LeMarhalbyEmmiLeMarechalisarawcow smilkcheeseproducedinsmallbatchesinthetownofCorcelles aux Payernes Agedfor5months atthebeginningofthethirdmonththecheeseisrubbedwithHerbesdeProvence ablendofthyme oreganoandothercountryherbs givingitabeautifulappearanceandawickedlyspicyflavor Weweresurprisedbyhowstronglytheherbflavorpenetratestherind impartingtheirrusticflavoronthecheese ReminiscentofGruyereandTetedeMoine LeMarechalisanewcheesethatbelongsamongtheclassics 10 WalderSoftbutalsofirmenoughtocut dottedwithpea sizedholes mildyetalittlespicywithacherry fruityaroma W鋖deristheprideoftheAlmaCheesemakingCompanyofVorarlberg Austria ThinkofitasacreamyAppenzeller IfyouareunfamiliarwithAppenzeller thinkofitasacreamy spicyGruyere Ripenedforaminimumof140daysandcaredforwithduepatienceduringthattime thischeeseisproducedfromnaturalalpineraw milkbyonlyafewdairiesattheBregenzerwald Madefromunpasteurizedcow smilk Asiagod AllevoNorthwestofVenice tuckedbeneaththeDolomiteMountains artisancheesemakersproduceAsiagousingtraditionalmethods You llfindnocomputer controlledmachineryortemperature controlledroomsthere justcowsandgrass menandwomen andlotsofAsiago Alightbeigecheesepepperedwithsmallholes Asiagod Allevohasaslightlyfruityflavorandanengagingaroma Agedforuptofivemonths itisfirmenoughtoshaveorshred andthusisoftenusedincookingandinsalads Wehowever justlovetoenjoyitstraight Madefromrawcow smilk agedover90days 11 UbriacoalVinoAcheeseagedinablendofMerlotandCabernetwinemust theskinsthatarethebyproductofthewinemakingprocess Ubriacoiswell knownasthefirstcheesetoundergothisparticularprocessing Thisfragrant delectablecheesestartslifeasafruity semi softcheesefromFriuli Then itiscoatedwiththewinemustandagedforaperiodofthreemonths Anamazingcheese itislikehavingyourwineandcheeseallinonebite Werecommendyoudrinkingredwinewithit betterstillifit saMerlotorCabernet UbriacodiAmarone SelectCutAmaronemeans 搒tronglybitter inItalian ItisanItalianwinemadeintheVenetoregionusingthePassitomethod Thismethodinvolvesdryingthegrapesbeforefermentingthemtoconcentratetheirsugarsand therefore theirflavor Fermentationcontinuesuntilthewineiscompletelydrytoproduceamarone meaningthatallofthesugarshavebeenconvertedtoalcohol Ubriacostartsoutasa5 monthagedMonteVeronese whichisthenwashedinamarone givingittheheady alcoholicovertonesofthisspirit Itisarusticcow抯milkcheesethathasbeenagedtodevelopadistinctsharpnessandapleasingtang Thischeeseistypicallyeatenasatablecheese servedwiththeediblerind 12 Asiagod AllevoOrodelTempoThisreservestock slow ripenedAsiagoisagedforafullyearasopposedtoregularAsiagod Allevo ssixmonths Madeinsmallbatchesfrompartiallyskimmedrawcow smilk thischeesetakesonadistinctbutpleasantsharpnesswithhintsofbutterscotchasaresultoftheadditionalsixmonthsoftimespentinthecellar Ithasatexturethatisfirmenoughtograteyetallowsittobeservedasatablecheeseaswell WelovethischeeseaspartofatraditionalnorthernItalianmeal gratedoverrisotto polentaorpasta PiaveVecchioCreatedin1960byexpertdairymaster producersatLattebuscheinVeneto Italy thismagnificentcheeseiswell knownandhighlyappreciatedallovertheworld PiaveVecchio meaningAged enhancesthealreadysweet richflavorofyoungPiavethroughtheprocessofmaturing IthasthetextureofayoungParmigiano Reggiano notcrystallineyetnordryenoughforgrating butheadinginthatdirection IthasthetoastedwalnutcharacterofGruyereandthecaramel likesweetnessofanagedGouda ProducedentirelyfrommilkfromthemountainouspartofVeneto thischeese servedasatablecheeseorshreddedoerpolenta isanidealchoiceforanyonewhoenjoyshealthy all natural traditionalNorthernItalianfood 13 PiavePiavecheeseisnamedaftertheriverPiave whosesourceisfoundatMountPeralbainValVisdende inthenorthernmostpartoftheprovinceofBelluno Italy Awindingcoursebringstherivertowardthebottomofthevalley untilitreachestheplainatthefootoftheprealpivenetemountainsintheprovinceofTreviso Piavecheeseisbornfromthecheesemakingtraditionsofthelandsurroundingtheancientriver inwhichthecurdiscookedandthecheeseisageduntilitishard TheareasurroundingtheriverisalsowherethemilkiscollectedtoproducePiave Thecheesehasanintense full bodiedflavorthatincreaseswithageandmakesthischeeseabsolutelyunique ThisPiavevarietyisMezzano whichmeansitisagedbetweenforsixmonths WealsoofferaVecchiovarietywhichisagedforoneyear MonteVeroneseSkilledartisanshandcraftMonteVeroneseLatteInternoinLessinia thepicturesquemountainareaaboveVerona LessiniauniquelyrepresentsalmostalltheclimacticzonesexistinginItaly MonteVeroneseisatypicalItaliantablecheeseproducedonlywithfull creamcow smilk Itisasemi hard semi cooked whiteorslightlystraw coloredcheesewithascatteringoftiny diffusedholes MonteVeroneseisagedapproximately60daystocreateasweetyetdelicateandpleasantflavor 14 DolomitiDolomitiisatypicalnorthernItaliancheesethatwasfirstcreatedlongagoincreamerieslocatedintheBellunomountains Today Lattebuschecontinuestoproducethisancientcheese Bypayingspecialattentiontotheprocessingofmilkcollectedfrommountaindairyfarms theypreserveDolomiti sdistinctive genuineflavor Dolomitiisalightlyagedtablecheesethatistraditionallyservedwithpolentaandaglassofredwine butitcanalsobecutintoslicesandgrilledormeltedforhotsandwiches NevegalFromLattebusche thecompanyfamousforPiavecheese comesNevegal AtraditionalcheesefromBelluna aregionknownforitsunspoiledAlpineenvironmentandrichgreenpastures Nevegalhasadelicate mildflavorandaclose satinytexture Usedmostlyasatablecheese itcanhoweveralsobemeltedandusedinmanyrecipes 15 AsiagoPressato ProducedinthePoValleynearTreviso AsiagoPressatoisamilder sweeterAsiagowithaspringy paleinterior ItisclassifiedasanItalianDOC DenominiazionediOrigineControllata cheese meaningthatitisprotectedbygovernmentalstandardsregardingwherethecheeseisproducedandthetechniquesused Madefrompasteurizedwholemilkandagedonlyfor20to40days thisyoungcheesehasafull creamyflavor WesuggestenjoyingPressatowithcrustyItalianbreadandaglassofPinotGrigio 16 GranaPadano StravecchioOrodelTempo StravecchioOrodelTempoisasuperior 22 monthagedGranaPadanoproducedbyAgriformnearVenice Thismasterpiececomparesbeautifullywithitsbetter knowncousinParmigianoReggiano TheflavorofStravecchioisintenseandcomplex withfruityovertonesthatevokepineappleorstrawberry dependingontheseason Likeallpreciousthings everyStravecchiocheeseisoneofakind andeachwheelisbrandedwithauniqueserialnumber AgriformteststhequalityofeachwheelofStravecchioeveryweekuntilthetwentiethmonthofaging TheendresultofthisrigoroustestingprocessisthatonlythecheesesthatdeservetobecomeprimeGranaPadanoStravecchioarestampedwiththecertificateoforiginandguarantee 17 MozzarelladiBufala ThehistoryofMozzarellaislinkedtothatofthewaterbuffalo NobodyreallyknowsexactlywhenthefirstwaterbuffaloescametoItaly butoneaccountclaimsthatitwasintheyear596ADwhentheywerebroughtacrosstheMediterranean Thisoft copiedbutneverduplicatedgemisafresh drawn curdcheesemadefromwholebuffalo smilk Mostpeopledon tknowwhatwaterbuffalomilktasteslike butuponone sfirstbiteitisunmistakablethatthislegendarycheeseismadefromanunfamiliarmilk Itisporcelain whiteincolor sphericalinshapewithaverythinglossyediblerind MozzarelladiBufalahasaspringytextureandapleasantlysourishtastewithafaintmossysmell reminiscentofthehumidgrazingfieldsofSouthernItaly Eachballcomesvacuum packedinitsownbrinefilledcarton Ifyou veneverhadtherealMozzarellabefore it sdefinitelytimeyoutastedthissublimedelicacy Madefrompasteurizedbuffalo smilk 18 TenerellawithWhiteTrufflesThisincrediblecheesecapturesthedistincttasteoffreshcountrymilkblendedwiththeearthyincomparableflavorofwhitetruffles FromIlFortetoinTuscany thishandmadecheesebeginswithmozzarellaformedintotheshapeofasack SimilartoBurrata theinteriorofthebrightwhitemozzarellabagisfilledwithricottacheeseandadollopoffreshcream However Tenerellagoesastepfurtherandaddswhitetruffleshavings Thetopofthesackistwistedintoaknotandclosed EachindividualTenerellaisplacedinaplasticbagandair shippedtoigourmetonlytwoorthreedaysaftermanufacture ServeTenerellatoyourmostimportantguestsaspartofanantipastoorafterdinnerasanexquisitedairydessert BraMedioTeneroAlthoughitisnamedafterasmalltownintheItalianprovinceofCuneoinPiedmont thiscow抯milkD O C cheesewasneveractuallymadethere Thefarmersandherdsmeninthisarea however letitmatureintheircellarsandselliteverywhere BraismostcloselylinkedtothenomadicherdsmenofItalywhocomefromthevalleysofItalytowinterontheplainofCuneo Theyprovidethemilkforthecheeseandoftenevenmakeand oragethecheese Braisavailableinsoftandhardversions Thetypethatwecarryisagedforapproximatelysixmonthstodevelopapiquant yellow orangepastethatishardenoughtograteandis therefore wonderfulforuseinbaking aswellasbeingaflavorfultablecheese Madefromrawcow抯milk agedover60days 19 CaciocavalloDOPThisspecialtyhailsfromtheSouthernItalianprovincesofAbbruzo Calabria CampaniaandSicilia Themeaningofitsnamehasbeendebatedforcenturies butitslatinrootsareCacio cheeseandCavallo horse Somehistoriansthinkitissonamedbecauseitwasoriginallymadefrommare smilk othersbecauseitwastransportedonhorseback Themostpopulartheoryisthatthenamehasnothingtodowithahorse ratherthatCaciocavalloisacopyofanancientTurkishcheesecalledqasqawal Theoriginsofthenamenotwithstanding Caciocavalloisatraditionalpastafilata stretchedcurd cheesemadefromcow smilk OtherpastafilatatypecheesesareMozzarellaandProvolone Caciocavallosaregourd shapedandcometousinpairs tiedtogetherbyaropethatloopsaroundthe neck ofeachcheese Afteranagingperiodofthreemonths thisancientcheesetakesonatangy meatyflavorwithhintsofaniseandalmonds WecuteachCaciocavallointoquarters makingfour1poundcuts Pleasecallifyouwouldliketoorderanuncut4 poundunit Varietiessoldseparately 20 BelPaeseBypopulardemand webringyouBelPaese InventedinLombardyin1929bytheGalbaniCheeseCompany BelPaeseisnowmadeintheU S A Literallymeaning beautifulcountry DanteusedthesewordstodescribeItalywhichinturninspiredGalbanitonamehischeeseBelPaese Itisasemi soft uncooked pressedpasteurizedcow smilkcheesewithawaxrind Madeinsmalldiscs it sappearanceispale creamyyellowwithsmallholesdottedamongstitsinterior BelPaesehasamild butteryflavor similartomozzarellabutwithmorebodyandtang It samarvelouslyversatilecheesesuitableforsnacksorasadessertcheese butalsomeltswellmakingitperfectforcasserolesorasanalternativepizzatopping EnjoyBelPaesepairedwith FontalMadefrompasteurizedcowsmilk thissemi softtablecheesepayshomagetotheclassicItalianmountaincheese FontinaVald Aosta LiketrueFontina Fontaloffersanuttyflavorandleavesbehindasweetaftertaste ItisafabulouscheeseformeltingandagourmetalternativetoMozzarellawhenmakingyourownpizza 21 ScamorzaScamorzaisapastafilata spuncowmilk cheesefromItaly Pearshaped itismadethesamewayasmozzarella Thischeeseisagedforacoupleofdays hasachewey stringytextureandisdrierthanmozzarella Itisavailableinsmoked affumicate orplain bianca BothtypesofScamorzaareusedincooking particularlyinpastadishes Thebiancaisexcellentservedthesamewayasmozzarella slicedthinlywithextravirginoliveoilandfreshcrackedpepperorfreshherbs Trytheaffumicateservedwithham mushroomsorchargrilledvegetables oranyrecipecallingforsmokedmozzarella Varietiessoldseparately 22 Burrata Burrataisasackofmozzarellafilledwithbutterycream Ithasrecentlybecomea hot gourmetiteminplaceslikeNewYorkCityandBeverlyHills Extremelyhardtofindbecauseofitsveryshortshelflife BurratamustbeflowninfromItalythedayafteritismadethenquicklysoldtoconsumersandeatenrightaway AraredelicacyfromItaly sPugliaregion itiswrappedinasfodeloleaves whichindicatethefreshnessofthecheese Aslongastheouterwrappingstaysgreen thecheesewithinisstillfresh ServeBurratalikeyouwouldMozzarelladiBufala pairedwithfreshtomato onion oliveoil crackedblackpepperandbasilleaves CutintoBurrataandwatchitscreamyliquidcenteroozealloveryourplate EnjoyBurratawithspecialcompany asitisatreasuretobeshared 23 Bishop sBlessing SelectCut OnlyafewfarmsinEnglandpossessaherdofwaterbuffalo ImportedfromItalyandRomania thesebuffaloareunalteredbygeneticmanipulationandstillthrivewithoutexcessiveantibioticsandhighproteinfeeds Instead theyfeedonthegrassandcloverfromtheEnglishcountryside Theirmilkispurewhiteandbeautifullysmooth andfullofnaturalgoodness Buffalomilkismuchlowerincholesteralthancow smilk greatnewsforallwhoarewatchingtheircholesterol Itisalsoricherinproteins importantmineralssuchascalcium ironandphosphorus rich