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An intriguing and factual presentation about the fascinating topic of cheese

Mophie Panto

on 15 June 2015

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Transcript of Cheese

The History
No one really knows when cheese was originally made. Some believe that cheese was made about 4000 years ago, when an Arab merchant left home for a journey across the desert, with his supply of milk in a pouch made from sheep's stomach, the rennet in the lining of the pouch, mixed with the heat from the sun caused the milk to detach and separate into curds and whey. Later that night when the merchant opened the pouch to drink the milk he found that the whey quenched his thirst and the curds,or cheese satisfied his hunger and also tasted delightful.
Thanks for listening!
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Why I Chose Cheese
I chose cheese because cheese is a fascinating topic and I wanted to expand my knowledge. Before I started my research, I already knew bit about cheese and was truly captivated by the subject, I am also very passionate about cheese.

A Few Types of Cheese
Processed Cheese
Brie is a soft cheese and one of the most delicious known French cheeses, and has also been nicknamed "The Queen of Cheeses." It was named after Brie, a French region in which it was first made.
Brie is made from skimmed cow milk and rennet is added when the milk reaches 37° to create curds and whey, the curd is then placed into molds and sits for 18 hours minimum. After, the cheese is lightly salted and sits for four hours.

Gouda is a Dutch cheese that was named after the Dutch city "Gouda". Gouda is one of the world’s most popular cheeses making up 50 to 60 percent of the world’s total cheese consumptions. Goudas smooth and semi hard texture make it one delicious and unique flavored cheese. Gouda is made usually with pasteurized cow’s milk but is sometimes made with goat or sheep milk
Making Ricotta
Processed Cheese
Processed cheese is oil based and filled with artificial ingredients and unnatural preservatives and only 50% of processed cheese is real. Also there is twice a much salt in processed cheese than real cheese.
Doesn't Melt
Heat 2 liters of milk to around 35°
Add 1/3 cup of vinegar
And Then...
Let it sit for 20 minutes.
You will see it begin to curdle almost as soon as you add the vinegar
As you reach the 20 minute
mark you will see that it is
done curdling
Scoop it out of the pot and into a strainer that is covered in a cheese cloth and inside a bowl
Don't dump it out too fast or hard
and keep repeating until full
See this clear stuff that's whey
and this is curd
A little while later...
It's done draining and has separated into curds and whey
Pour the curd carefully into a bowl
Full transcript