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How Cheese is Made

How is cheese made?

The first step in preparing cheese is pasteurizing the milk.
Good bacteria is added in that would help it coalesce.
Coagulant is included in the mix to help the milk fuse.
The “clumps of cheese will be cut, and be cooked at specific temperatures to separate the liquid whey from the milk solids.
Salt is added to enhance the taste and inhibit bacteria growth.
Finally, the cheese is aged for it to finally develop its texture and flavor.

Cheese has a strange history in that it – well – sort of doesn’t have a definite one. It’s a food so old that its origins predate recorded history; many European and Middle-Eastern texts mention it but other parts of the world do not. Also, while not particularly well-known as their European counterparts, Asia also has their own selection of cheeses for people to choose from. Though history may not have mentioned them in this aspect, Asia’s oldest known cheese was only recently discovered when an archaeological site was being excavated in 2003. Several tombs were found with bits of curd strewn about, which upon analysis was found to be filled with fat and protein.

Anyway, only in the latter half of the 1800s when wholesale cheese production boomed did its popularity spread beyond Europe and America. That’s in stark contrast to modern times wherein cheese is readily accessible, and although it’s rarely a part of ethnic cuisines outside of Europe, the Middle East, and America, it remains a popular food worldwide. Here in the Philippines there is a local variation – the keso.

In fact, cheese can be served in a variety of ways, ranging from being used as an ingredient for many dishes to simply being used as a dip for various foods on the table. As long as it’s at the right temperature, who cares what occasion it may be?

No Filipino meal would be complete without it as it’s commonly used as a topping for numerous dishes and desserts, in addition to being a staple part of a classic local breakfast. Have you ever had pandesal in the morning with a cheese filling? Or even a creamy cheese-flavored ice cream for dessert? There’s also the local favorite known as ‘kesong puti’, a rich and creamy cheese made from carabao’s milk that is sure to guarantee Filipino-style enjoyment. Now that’s the Filipino palate right there!

As Filipinos, they have a knack of being adventurous when it comes to cooking. Using local produce and different techniques and recipes, each dish is a different experience from the other. Given the Philippines’ history with their abundance of spices and other ingredients, it’s no surprise that many of their dishes last multiple generations. And with their collection of classic dishes, it is of no surprise that their dishes have been given a magical touch. In this case, cheese can be added for a unique, creamy experience.

Also, Filipinos also have a knack in adding the ingredient into some of the most unorthodox dishes there is. So don’t be surprised to see cheese infused in your adobo or caldereta. It may seem a bit weird upon first glance, but it works nonetheless.

Whether one is preparing a meal for wedding catering services, cooking up some food for a local fiesta, or getting ready for Noche Buena, it’s always a good idea to slip some keso into the menu. After all, satisfying your guests with your food is the best way into their hearts…and stomachs.

But as mentioned before, keso is only the Philippine version of cheese. Other countries have their own kinds – the French alone have about 400 distinct types. This is matched by Italy, who have about the same, but are outnumbered by Britain with approximately 700 cheeses to their name. Usually, you see these cheeses being paired with some fruit, crackers, and the best wine there is. With that much variety on the table, you can’t go wrong with your sense of taste.

Each type of cheese is made with a specific method, but the overall procedure remains the same.

It all begins with quality milk, which is treated or pasteurized to ensure cleanliness and uniformity. (Fun fact: it takes about 10 pounds of milk to make one pound of cheese.)
Starter cultures (also known as good bacteria) are added in. The milk is then brought up to temperature, somewhere between 77 to 100 degrees Fahrenheit to simulate an animal’s body temperature. This activates the starter culture that lowers the milk pH enough that it will be able to coalesce.
The coagulant is introduced to the mix, usually rennet. The milk will then fuse, forming into a custard-like mass.
The “clump” is cut to size – large cuts that are cooked at lower temperatures yield soft cheeses (like Ricotta) while small cuts cooked at higher temperatures yield the harder types (like Romano). This is done to separate the liquid whey from the milk solids – the curds. Depending on how the curd is handled and how much whey is drained from it, different cheeses will form.
Salt is added – this enhances the cheese’s taste, keeps unwanted organisms away, and inhibits bacteria growth. This step is also a factor in determining the cheese that will be made as different handling techniques and salting will affect the cheese type.
It is then pressed – this finalizes the shape and helps in completing the curd formation.
Lastly, the cheese is aged. It is during this stage when the cheese can fully develop its final texture and flavor; for some cheeses this is when the rind starts to come about. This should only be done in an environment with a controlled temperature and humidity.

Key Takeaway

Cheese is the one food that everyone can never get sick of. Its texture, appearance, and taste are enough to drive anyone crazy with excitement. No matter how it’s made or served, be sure to always keep your tastebuds open and savor every bite you take from it.

Who knew that cheese-making can be so difficult? As a common household ingredient that’s now perpetually taken for granted, take a second to appreciate all the effort and thought placed into creating such a diverse and rich food. After all, diversification in cuisine is what makes food the marvel it is today.

In different parts of the world, there is bound to be different servings on each plate. And with a little cheese on it, you are sure to enjoy no matter what.

Mastering Sushi Etiquette

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What are the keys in mastering sushi etiquette?

Call ahead of time to make a reservation and inform the chef of any food allergies you have.
If you have a reservation, then you must show up.
Prepare cash in case the restaurant doesn’t accept credit cards.
Don’t wear strong perfume or cologne
Order appetizers and drinks while waiting for the main dishes.
Wipe your hands in the warm towels given
Use your hands when eating sushi.
Use chopsticks to eat sashimi and ginger. Place the chopsticks back on the ceramic holder when you are not using it.
Eat the sushi from lighter to oilier.
Have the first bite without condiments.
Add only a little bit of soy sauce and dip the sushi on its fish side.
Refrain from adding wasabi.
Eat the sushi in one bite.
Eat the ginger given with the sushi to cleanse you palate.
Finish what you order.
Show your gratitude to the chef. Buy him sake if you want to give him a tip.

Sushi, a popular type of food with its origins firmly rooted in Japan, has become a worldwide favorite. What was once a rather rare and local delicacy has now expanded into the palates of people all around the world. For example, here in the Philippines, sushi is a popular choice for corporate catering events – especially those being held in Manila. The same can be said for other countries such as the US, Canada, Australia, and even Hong Kong, where restaurant chains that serve Japanese cuisine exclusively are present and thriving.

What many people forget is that, despite sushi’s deceivingly simple appearance and balanced taste, there exists a whole culture that backs it up. Unlike most other dishes that may be eaten simply by placing it in one’s mouth, sushi has a particular set of customs attributed to it. Although it is not strictly enforced in other counties as it is in Japan, observing these rules will show you pay respect to its origins.

Here are the basic do’s and don’ts when eating sushi:

Before the Meal

Especially when you are looking to eat in a non-chain sushi restaurant it is important to give the venue a call. This is not just to make a reservation, but also to inform them of any restrictions in your diet. Japanese restaurants all have the strong desire to please their customers, but must know beforehand of any allergies and medical limitations in order to accommodate you to the best of its abilities.

When you make a reservation, be sure to show up because no-shows are looked down upon. You must understand that sushi must be served fresh and it will be wasted if you make them prepare your meals and then have to throw it away. Because of this waste of ingredient, you may still be asked to pay for the meal even if you didn’t show up.

Also, prepare some cash just to be sure because some sushi restaurant does not accept credit cards

Lastly, do not wear strong perfume or cologne when you are about to enter the restaurant. This is because sushi was made to be enjoyed, not only because of the taste, but also because of the smell. Carrying a strong aroma with you can ruin the experience for yourself and the people around you. This is especially true in the most upscale sushi restaurants where it is usually housed in small and narrow spaces.

Beginning the Meal

Like said above, the sushi will be made fresh by the chef. While waiting, it’s a good practice to order appetizers and drinks from the server should you feel the need to munch on something. Edamame (boiled soy beans), Suimono (clear broth), or Misoshiru (fermented soybean soup) are the common orders; as for the drinks green tea or water will suffice. Refrain from getting strong tasting foods as to not wash out the taste of the sushi once it comes – part of the joys of partaking in sushi is enjoying the fair taste of the fish and the rice.

Before starting the meal itself, wipe your hands with the warm towel provided and ensue your hands are clean. Pick up the sushi with your hands – this is considered as good manners because it keeps the perfect form the chef made the sushi in. But if eating sashimi or ginger, use chopsticks instead.

A side note: when the chopsticks are not in use, do not lay it flat on the table or on your plate. Use the ceramic holder that’s usually provided or make one using the paper wrapper the chopstick came in.

Eating

In Japanese culture, it is recommended to eat sushi in a certain order for the best experience. It is said that you must first start with whitefish and lighter sushi and work your way towards the oilier items like toro and grilled eel.

Eat the first bite without any added condiments or the like so you know how it tastes on its own. If it ends up not being to your taste, feel free to dip it into a bit of soy sauce – do not put it in rice down (and avoid mixing the wasabi in). Instead, flip it over and dip the fish side instead; see to it that you do not add too much sauce – this would insinuate that the chef did not do his job properly and that the sushi does not taste good. Traditionally, the chef would already add the necessary amount of wasabi to make the perfect sushi. Adding more would be insulting to the chef so as much as possible, try to eat it as it’s served. Place it on your tongue, face down for the full flavor and do your best to eat everything in one bite. If it’s not possible, do it in two and ask the chef to proportion it for you – understand that the chefs want to cater to your wants, it’s his job, so let him do it.

In-between bites of sushi, especially differing ones, pick up bits of ginger slices in order to cleanse your palate. Do this only when your mouth is empty and do not chew the ginger with the sushi.

Ending the Meal

Especially if you avail of the omakase course (which basically means “chef’s choice”) then you must absolutely finish what you order. Failure to do so is considered rude. This is why you want to call ahead of time regarding your dietary restrictions. If you are served something that you cannot eat and you don’t, then you will still be considered rude; the chefs will argue that you should have told them of any of your allergies and medical limitations.

When finished, give credit where it is due. Praise the chef if they created your perfect sushi, after all, there are few things in the world that can make one happier other than being told they’ve done a job well done. Should you find yourself wanting to express your sincere gratitude, don’t tip the chef. Buy him a drink (sake!) instead, and enjoy it together. Cheers!

Key Takeaway

So when you find yourself dining out in a high class restaurant or requesting it from your local caterer for your event – with friends or otherwise – remember these simple manners to avoid committing any social faux pas.