Posted on October 29th, 2008 by admin
This rich fresh cheese is slightly grainy but smoother than cottage cheese. It’s white, moist and has a slightly sweet flavour. Most Italian ricottas are made from the whey drained off while making cheeses such as Mozzarella. Technically, this type of ricotta is not really cheese because it’s made from a cheese by-product. The word ricotta means “recooked,” and is derived from the fact that the cheese is made by heating the whey from another cooked cheese. Ricotta is a popular ingredient in many Italian savory preparations like Lasagna and Manicotti, as well as desserts like Cassata and Cheesecake.
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Posted on October 29th, 2008 by admin
Cheese made from sheep’s milk is known as pecorino . Most of these cheeses are aged and classified as Grana and are hard, granular and sharply flavored. The young, un-aged Ricotta pecorino is soft, white and mild in flavour. Aged pecorinos range in color from white to pale yellow and have a sharp, pungent flavour. The best known of this type is Pecorino Romano, which comes in large cylinders with a hard yellow rind and yellowish-white interior. These hard, dry cheeses are good for grating and are used mainly in cooking. They can be used in any recipe that calls for Parmesan, especially if a sharper flavour is preferred.
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Posted on October 29th, 2008 by admin
Mascarpone is a cows milk cheese that must be eaten very fresh and is probably best known as the smooth and luscious highlight of Tiramisu. It is a delicious creamy dessert cheese, a little like whipped butter of stiffly whipped cream. It was originally made only in Lombardy in the autumn and winter but is now available all the year round, and is usually sold in muslin bags or tubs. It is often sweetened slightly and thinned with a little cream and served with fresh fruit and liquers.
The Prue Leith Group consists of the chefs academy, catering company, restaurant and a placement agency. For more information visit Prue Leith
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Posted on October 29th, 2008 by admin
Mozzarella is a cow’s milk cheese and is one of a few cheeses that really have two forms of “fresh”. True fresh mozzarella is made from whole cow’s milk, formed into balls and typically stored either in water, brine or whey to maintain its sharp white color and freshness. A delightful fresh mozzarella tasting experience is insalata caprese – a simple combination of fresh mozzarella, tomato, basil and olive oil. The second form of fresh mozzarella is typically mass-produced as a soft cheese with greater elasticity than true fresh mozzarella. This form of mozzarella is typically produced in a block form or pre-shredded.
The Prue Leith Group consists of the chefs academy, catering company, restaurant and a placement agency. For more information visit Prue Leith
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Posted on October 29th, 2008 by admin
This undisputed king of Italian cheese is believed to have originated in the provence of Reggio Emilia south of the Po Valley. The area was formerly under the rule of the Dukedom of Parma which was the main trading center, hence it’s name. Records dating back to AD 1200-1300 describe the characteristics of Parmisan as they are today, and it is assumed that the real origins of the cheese go back even further to the fine cheeses described by early Latin writers. It is made with the unpasteurized but tested milk of morning and evening milkings from the first of April to the eleventh of November in large drums anywhere from 50-100 lbs.
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