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Transcript of Latin Cheeses
Texture: hard and crumbly
Does not actually melt
Used as a garnish to add flavor
Bears a resemblance to Feta cheese
Good for grating
Good for refried beans, chili, and
lasagna OAXACA CHEESE Made from cow's milk
Comes from Mexico
Great melting cheese
Flavor: mild and buttery
Compared to: Monterey Jack
Most popular for quesadillas,
pulled apart into thin strings
before using The Legend of Cheese... "According to an ancient legend, it was made accidentally by an Arabian merchant who put his supply of milk into a pouch made from a sheep's stomach, as he set out on a day's journey across the desert. The rennet in the lining of the pouch, combined with the heat of the sun, caused the milk to separate into curd and whey. That night he found that the whey satisfied his thirst, and the cheese (curd) had a delightful flavor which satisfied his hunger" ("International Dairy Foods Association"). Flavor
The flavor of cheese depends on:
What milk is used
Curdling, cutting, cooking and forming methods
What seasonings were added
Ripening and Curing methods Made from sheep's milk
Comes from La Mancha region in Spain
Ages a minimum of two to nine months
It has irregular holes
Buttery and nutty flavor
Use instead of mozzarella
Grated in quesadillas or nachos
Used in soups
Topped on bread From Tomar, Portugal
Normally eaten fresh
Smallest of the Portuguese cheeses Translates to "Fresh Cheese"
Flavor: Slightly acidic
Probably most common cheese in Mexico
Used in salads or crumbled
over refried beans Cheese has been around for more than 4000 years
Made at the height of the Roman Empire
Then introduced to England
It spread from there
Currently 1/3 of milk from the US is made into cheese Panela Made from cow's milk
Molded in a basket
Flavor: similar to milk
Does not melt very well
Used in cold dishes or crumbled over others like tacos, chili and burritos Duroblando Cheese
Made with whole milk with rennet tablets
Wooden tub at 82 degrees
Curd divided, salted and kept in wooden molds and pressed for 12 days, pressure is raised each day
Commonly grated for toppings (refried beans, enchiladas, salads)
Flavor: subtle smoky feel
Texture: dry, hard and crumbly cheese
Mexico, Caribbean and South American
Used as a topping on tostadas, enchiladas, and quesadillas Works Cited
"Dictionary: Queso Fresco." Queso Fresco : Substitutes, Ingredients, Equivalents. N.p., n.d. Web. 20 Aug. 2012. <http://www.gourmetsleuth.com/Dictionary/Q/Queso-fresco-6535.aspx>
"El Viajero." El Viajero. N.p., n.d. Web. 15 Aug. 2012. <http://wisconsincheesegroup.com/cheese/PRODUCTS/ElViajero.aspx>.
"History of Cheese." History of Cheese. N.p., n.d. Web. 15 Aug. 2012. <http://shannak.myweb.uga.edu/history.html>.
"International Dairy Foods Association." History of Cheese. N.p., n.d. Web. 15 Aug. 2012. <http://www.idfa.org/news--views/media-kits/cheese/history-of-cheese/>.
"Latin Cheeses." Pregio Cheese. N.p., n.d. Web. 15 Aug. 2012. <http://www.pregiocheese.com/latincheeses.php>.
"Playing with Food." : Panela Spinach Stuffed Pasta Shells. N.p., n.d. Web. 19 Aug. 2012. <http://iamplayingwithfood.blogspot.com/2010/11/panela-spinach-stuffed-pasta-shells.html>.
"Products/Dairy/Cheese." CBI INTERNATIONAL. N.p., n.d. Web. 19 Aug. 2012. <http://www.cbicorporate.com/product_info.php?cPath=75_34_84>.
"Six Important Steps in Cheesemaking." About.com Cheese. N.p., n.d. Web. 29 Aug. 2012. <http://cheese.about.com/od/howcheeseismade/a/six-steps.htm>.
"Tomar Cheese." Tomar Cheese. N.p., n.d. Web. 15 Aug. 2012. <http://www.cookipedia.co.uk/recipes_wiki/Tomar_cheese>. Steps Involved in Cheese Making:
A starter culture is added
Causes lactose to turn into lactic acid
Starts the process of turning a liquid into a solid
Rennet is added, helps further the process
Curds & Whey:
Curds are cut
Smaller the curds, harder the cheese will be Salting:
Acts as a preservative
Helps form a natural rind
Added directly, rubbed onto the rind, or the wheel could be bathed in a brine
Put into a basket or mold to form the shape
Cheese is pressed with weights to get rid of moisture
Also known as affinage
Temperature and humidity are closely monitored
Depending on the cheese, it may be turned, sprayed with mold (brie) or injected (bleu cheese)