Although cheese is storable, it is always in the process of fermentation, so it will go bad if it takes too long. Although this change is slow, cheese will become inedible one day.
Now there are more and more kinds of cheese and ways to eat it. Besides making western food, cheese can also be cut into small pieces and served directly with red wine. You can also eat it with steamed bread, bread, biscuits and hamburgers, or mix it with salads and noodles. With the increasing foreign exchange, more and more young people have a clearer understanding of the nutritional value of cheese. Maybe you have eaten cheeseburgers from McDonald's and Pizza Hut. One of the important ingredients of these foods is cheese.
At present, the cheese on the market is mainly flaky, such as bright full-fat cheese and low-fat cheese. Bright Dairy, a famous domestic dairy company, is made of Australian high-quality fresh milk, which is especially suitable for students and office workers who are in a hurry in the morning. Two pieces of bread and a piece of cheese are a simple and nutritious breakfast.
Cheese is a kind of dairy product with high nutritional value. Every kilogram of cheese products is concentrated from 10 kg of milk, so its nutritional value is higher than that of milk. Similarly, the nutritional value of cheese is higher than that of yogurt, and it belongs to fermented dairy products. You will find this through the following comparison.
About cheese types:
A kind of fresh cheese: it is made by directly coagulating milk, removing some moisture and not ripening. The texture is soft and moist, giving off the fragrance of fresh milk, slightly sour and very refreshing. But the shelf life is very short, so you should eat it as soon as possible.
B white mold cheese: the skin is covered with white fungal fluff. When eating, mold and bacteria can be left on the skin or removed according to taste. The texture is soft and the milk is rich. Generally speaking, this kind of cheese is not used for cooking.
C blue cheese: under the action of penicillin, it forms blue-green lines like marble, which is more pungent and irritating than white mold cheese.
D Washed soft cheese: When it is ripe, it needs to be scrubbed frequently with salt water or local specialty wine, with orange-red skin, soft inside, mellow taste and strong aroma.
Immature hard cheese: In the production process, some water is removed by high pressure. The taste is mild and smooth and easy to be accepted by ordinary people. Because its texture is easy to dissolve, it is often used in cooking.
F hard mature cheese: it needs to be squeezed and boiled when making, with hard texture, sweet aroma and food for thought. Can be transported and stored for a long time.
G goat cheese: The most classic goat cheese making method is the same as fresh cheese, which can be eaten fresh or dehydrated. Small in size, diverse in shape and slightly sour in taste.
Melted cheese: More than one kind of extruded cheese dough is made by melting and adding milk, cream or butter. Different products can add different ingredients, such as vanilla, nuts and so on. The taste is not strong and can be preserved for a long time.
English comparison of some cheeses;
1. Cream cheese is an immature full-fat cheese. After processing, its fat content can exceed 50%, the texture is fine and the taste is soft.
2. Brie cheese is one of the most famous cheeses in France, which is named after it is produced in the Bir region of the Central Province. There are many varieties, the general color is from pale white to pale yellow, soft and salty, and the milk is rich. It is disc-shaped, with a diameter of 18-35cm and a weight of 1.5-2kg, and contains 45% milk fat. Bi Ran cheese was first made in17th century. In1918th, it was called "the king of cheese" and was famous all over the world. The best way to preserve Bi Ran cheese is to put a piece of clean cardboard on the cutting surface (this will stop the cheese from flowing) and then store it in a cool place or refrigerator.
3. mozzarella cheese, a mild cheese produced in Naples, Campania, Italy, is made of buffalo milk, pale yellow, weighing 0.5- 1kg and containing 50% milk fat. This kind of cheese is one of the important ingredients for making pizza.
4. Cheddar Cheddar Cheddar Cheddar Cheddar Cheddar Cheddar Cheddar Cheddar Cheddar Cheddar Cheddar Cheddar Cheddar Cheddar Cheddar Cheddar Cheddar Cheddar Cheddar Cheddar Cheddar Cheddar Cheddar Cheddar Cheddar Cheddar is a hard full-fat milk cheese, which is produced in Moset, England and has a long history. The color is white or golden yellow, the texture is delicate, the taste is soft, the weight is 30-35 kg, and the milk fat is 45%.
Parmesan cheese: Italian hard cheese, which has been aged and dried for many years. The color is yellowish and has a strong fruit flavor. In general supermarkets, there are boxes or cans of powdered Parmesan cheese for sale. Parma cheese is widely used. It can not only be crushed into crumbs, but also be used as a condiment for pasta, soup and other dishes, and can also be made into exquisite sweets. Italians often eat large pieces of Parmesan cheese with figs and pears, or break it into small pieces as an aperitif. Because of its long ripening time, it is easier to be digested and absorbed by human body than other cheeses, and now it has become one of the best cheese varieties in the world.
Tiramisu uses Italian mascarpone cheese, which is a kind of fresh cheese.
Comparison Table of Nutritional Values of Cheese, Yogurt and Milk (all recorded as 100g)
Nutritional cheese yogurt milk
Heat (kcal) 328 72 54
Protein (g) 27.5 2.5 3
Fat (g) 23.5 2.7 3.2
Carbohydrate 3.5 9.3 3.4
Vitamin A (μ g) 152 26 24
Thiamine (mg) 0.06 0.03 0.03
Riboflavin (mg) 0.9 0. 15 0. 14
Nicotinic acid (mg) 0.62 0.2 0. 1
Vitamin E (mg) 0.6 0. 12 0.2 1
Cholesterol (mg)111515
Calcium (mg) 799 1 18 104
Magnesium 57 12 1 1
Iron (magnesium) 2.4 0.4 0.3
Manganese (magnesium) 0. 16 0.02 0.03
Zinc (magnesium) 6.97 0.53 0.42
Copper (magnesium) 0. 13 0.03 0.02
Phosphorus (mg) 326 85 73
Selenium (μ g)1.51.71.94
Cheese can be divided into raw cheese and cooked cheese.
Raw cheese is made by pouring fresh milk into a barrel, stirring to extract cream, and then fermenting pure milk in a hot place. When the fresh milk is sour, pour it into the pot and cook it. When the yogurt is tofu-shaped, scoop it into gauze and squeeze it to remove water. Then put the milk residue into a mold or wooden tray, or squeeze it, or cut it into cubes with a knife, and the raw cheese is made successfully. Most people put a few pieces of cheese in their bags just in case to quench their thirst.
Cooked milk is a little different from raw cheese. When making cooked cheese, first put in the fresh milk left by boiling milk skin or the fresh milk after extracting cream and ferment for a few days. When the yogurt condenses into a soft mass, filter out the excess water with gauze, put it in a pot and cook it slowly while stirring. When it becomes paste, scoop it into gauze and squeeze it to remove water. Then, the milk residue is put into a mold or a wooden tray, or extruded or cut into different shapes with a knife. After the milk is ready, it should be placed in the sun or in a ventilated place to make it hard and dry.
There are many ways to eat cheese, either soaking in milk tea or chewing slowly like dry food. The more you chew, the more delicious it is.
Orange cheesecake
Materials:
7 In digestive biscuits
Soft cheese (cream cheese) 220g
50 grams of sugar
50 grams of low-gluten flour
20g of dry Lu Tao wine.
Eggs (scattered) 1 grain
220g of fresh cheese
Citrus jam (low sugar)100g
Auxiliary materials:
Proper amount of cream
Proper amount of low-gluten flour
Exercise:
1. Preheat the oven to 170 degrees. Spread the cream in the auxiliary materials evenly on the cake pan, and then sprinkle the wheat flour evenly. Then spread the baking paper special for the pie plate on the pie plate.
2. digestive biscuits smashed the stick with the stick surface and scattered it evenly on the cake plate.
3. Stir the soft cheese evenly. Add sugar, low-gluten flour, dried peach wine and eggs, mix and stir, then pour 70g citrus jam and stir well.
Mango shredded cake
This cake is easy without eggs. You can try it.
Materials:
Mango sauce 100g
Cream cheese100g
50 grams of fine sugar
3 egg yolks
3 pieces of fish film (I didn't have it, but I used 8 grams of fish powder).
1/2 lemon minced meat
Lemon juice 1 teaspoon
200g whipped cream
7? 9 2 teaspoons of wine
manufacture
1. Put the cake in the mold. It's best to coat the cake with wine to keep the texture soft.
2, cream for use. (The bowl won't come out when it's upside down)
3. Mix cream cheese (softened) with fine sugar, and then add egg yolk. Cheese should be completely softened, without particles, and become mushy.
3. Soak the fish film clip in hot water. (Gelatine powder should also be dissolved in hot water, and it will condense quickly if it is kept in a liquid state. )
4. Add minced mango, rum (brandy is also acceptable), minced lemon, lemon juice, cream and fish film solution and mix, then pour into the cake mold. Freeze them in the refrigerator. (It is best to spend the night on the ice)
Method for making mixed strawberry cream cheesecake
Ingredients: cream cheese (Gaby)-50g.
Sugar-20g
Egg yolk-13g
Fish film -5g
Love brand plant fat sweet cream-150g
Refrigerated miscellaneous strawberries-125g
Production method: Beat the cream cheese with a blender until soft, then stir the egg yolk and white sugar into a thick paste, mix in the cream cheese and stir well, add the saturated and dissolved fish film water, and then add Aibo brand fresh cream and miscellaneous strawberries.
4. Pour the batter into the pie plate and sprinkle the remaining jam on the surface.
5. Bake at170 degrees for 40-50 minutes.
Cheesecake series-cheese muffins
Ingredients: 50 grams of cream cheese, 50 grams of butter, 60 grams of sugar, 80 grams of yogurt, low flour 140 grams, B.P. 1/4tsp, eggs 1, honey red beans or raisins.
Practice: 1, cheese+butter+sugar;
2. Add eggs and mix well, and sift in the powder;
3. Add yogurt and mix well, add honey red beans or raisins, and put them in a baking cup or mold;
4. Preheat the oven at 180 degrees and bake for about 30 minutes or until the surface is colored.
It tastes smooth and delicious, and won't feel greasy.