Although cheese is resistant to storage, 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.
Nowadays, the types and eating methods of cheese are more and more abundant. In addition to making western-style dishes, cheese can be cut into small pieces and eaten directly with red wine. It can also be eaten together with steamed bread, bread, biscuits and hamburgers, or mixed with salads and noodles. With the increasing foreign exchanges, more and more young people have a clearer understanding of the nutritional value of cheese. Maybe you've eaten cheeseburgers from McDonald's and pizza hut. One of the important ingredients in these foods is cheese.
At present, the cheese on the market is mainly flaky, such as bright full-fat and low-fat cheese, which is made by bright dairy, a famous dairy manufacturer in China, using high-quality fresh milk in Australia, and is especially suitable for students and office workers who are in a hurry in the morning. Two pieces of bread with a piece of cheese are a simple and nutritious breakfast.
Cheese is a 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. In the same way, the nutritional value of cheese is higher than that of yogurt, which belongs to fermented dairy products. You will find this through the following comparison.
About cheese types:
A fresh cheese: it is made by directly solidifying milk and removing some water without mature processing. The texture is soft and moist, emitting fresh milk fragrance and slight sour taste, which is very refreshing. But the storage period is very short, so you should eat it as soon as possible.
B white mold cheese: the skin is covered with white fungal fluff, which can keep the mold and bacteria on the skin when eating, and can also be removed according to the taste. The texture is very soft and the milk is rich. Generally, this cheese is not used for cooking.
C blue cheese: under the action of penicillin, it forms marbled blue-green lines, which are more pungent and exciting than white mold cheese.
D soft cheese with washed rind: It needs to be scrubbed frequently with salt water or local specialty wine at maturity, with orange-red skin, soft interior, mellow taste and strong aroma.
E hard immature cheese: during the manufacturing process, some water is strongly pressurized and removed. The taste is mild and smooth, which is 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 is made in the same way as fresh cheese, and can be eaten fresh or dehydrated. Small in size, diverse in shape and slightly sour in taste.
H melted cheese: more than one kind of squeezed 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 it 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%, and its texture is delicate and its taste is soft.
2. Brie Cheese, one of the most famous cheeses in France, is named after being produced in the Bire region of the Central Province. There are many varieties, the general color is from light white to light 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. Biran cheese was first made in17th century. In1918th year, it was called "the king of cheese" and became famous all over the world. The best way to preserve Biran cheese is to put a piece of clean cardboard on the cut surface (this will stop the cheese from flowing), and then store it in a cool place or in the refrigerator.
3. mozzarella cheese, a mild cheese produced in Naples, Campania, Italy, is made of buffalo milk, with a light yellow color, weighing 0.5- 1kg and containing 50% milk fat. This cheese is one of the important raw materials for making PIZZA.
4. Cheddar cheese, a hard full-fat milk cheese produced in Cheddar, Moset, England, has a long history. White or golden in color, delicate in texture, soft in taste, weighing 30-35kg and containing 45% milk fat.
Parmesan Cheese: an Italian hard cheese, which has been aged and dried for many years. It is yellowish in color and has a strong fruit flavor. Generally, there are boxed or canned powdered Parmesan cheese for sale in supermarkets. Parma cheese has a wide range of uses. It can not only be rubbed into crumbs, but also be used as a condiment for pasta, soup and other dishes, and it 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 and serve it with aperitif as a snack before meals. Because of its long maturity, 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-made Mascarpone cheese, which is a kind of fresh cheese.
Comparison Table of Nutritional Values of Cheese, Yogurt and Milk (all in100g)
Nutrients cheese yogurt milk
Heat (kcal) 328 72 54
Protein (g) 27.5 2.5 3
Fat (g) 23.5 2.7 3.2
Carbohydrate (g) 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 (mg) 57 12 1 1
Iron (mg) 2.4 0.4 0.3
Manganese (mg) 0. 16 0.02 0.03
Zinc (mg) 6.97 0.53 0.42
Copper (mg) 0. 13 0.03 0.02
Phosphorus (mg) 326 85 73
Selenium (μ g)1.51.711.94
Cheese can be divided into raw cheese and cooked cheese.
The way to make raw cheese is to pour fresh milk into a barrel, stir and extract cream, and then put the pure milk in a hot place to ferment it. When the fresh milk is sour, pour it into the pot and boil it. When the yogurt takes the shape of tofu, scoop it into gauze and squeeze it to remove water. Then, put the milk residue into a mold or wooden tray, or extrude it, or cut it into squares with a knife, and the raw cheese is made successfully. Most people put a few pieces of cheese in their bags, just in case something happens, to satisfy their hunger and thirst.
Cooked milk is a little different from raw cheese. When making cooked cheese, first put the fresh milk left by boiling the milk skin or the fresh milk after extracting cream for a few days to ferment it. When the yogurt condenses into a soft mass, filter out the excess water with gauze, put it in a pot and cook it slowly, stir it while cooking. When it becomes paste, scoop it into the gauze and squeeze it to remove the water. Then, put the milk residue into a mold or a wooden plate, or squeeze it to form it, or cut it into different shapes with a knife. After the milk is made, 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 it in milk tea or chewing it slowly like dry food. The more you chew, the more you can taste it.
Orange cheesecake
Materials:
7 in digestive biscuits
Soft cheese (cream cheese) 220g
Sugar 50g
Low gluten flour 50g
20g dry Taolu wine.
Eggs (scattered) 1 grain
Fresh cheese 220g
Citrus jam (low sugar) 100g
Auxiliary materials:
Proper amount of cream
Appropriate amount of low-gluten flour
Practice:
1. Preheat the oven to 170 degrees. Spread the cream in the auxiliary materials evenly on the pie plate, and then sprinkle the wheat flour evenly. Then spread the baking tray paper special for the pie tray on the pie tray.
2. digestive biscuits smashed the rod with a rod face and sprinkled it evenly on the pie plate.
3. Stir the soft cheese evenly. Add sugar, low-gluten flour, dry peach wine and eggs, mix and stir, then pour in 70g citrus jam and stir well.
Mango maosi cake
This cake is easy without eggs, so you can try it.
Material: <; 15CM or 18CM cake (sponge cake) 1 slice (1.5CM or 2CM slice).
Mango100g
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).
Chopped lemon 1/2 pieces
Lemon juice 1 teaspoon
200 grams of whipped cream
7? 9 2 teaspoons of wine
make
1, put the cake into the mold. It's best to coat the cake with wine to keep the soft texture.
2, cream is on standby. (The bowl will not pour out when it is upside down)
3. Mix cream cheese (softened) with fine sugar, and then add egg yolk. (Cheese should be completely softened, without grains, and become a paste)
3. Soak the fish film holder in hot water. (The gelatine powder should also be dissolved in hot water, and it will coagulate quickly if it remains liquid.)
4. Add minced mango, rum (brandy is also acceptable), minced lemon, lemon juice, cream and fish film solution and mix them, then pour them into the cake mold. Put them in the refrigerator for freezing. (It's best to spend the night on ice)
Method of mixed strawberry cream cheesecake
Ingredients: cream cheese (Bijia)-50g
White sugar-20g
Egg yolk-13g
Fish film-5g
Love brand vegetable fat sweet cream-150g
Refrigerated miscellaneous strawberries-125g
Making method: Soften the cream cheese with a blender, then stir the egg yolk and white sugar together to a thick paste, mix in the cream cheese and mix, add the saturated and dissolved fish film water, and then add the Aibao brand fresh cream and miscellaneous strawberries.
4. Pour the batter into the pie plate and sprinkle the remaining jam on the surface.
5. Bake at 170 degrees for 40-50 minutes.
Cheese cake series-cheese muffin
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 piece, and appropriate amount of honey red beans or raisins.
Practice: 1, cheese+butter+sugar;
2. Add the eggs and mix well, and sift into the powder;
3. Add yogurt and mix well, mix in honey red beans or raisins, and put them into 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 it won't feel greasy.