This is cheesy

Cheese has always been a food that both sophisticated and simple humans love. — M.F.K. Fisher, How to Cook a Wolf (1942)

Age is something that doesn’t matter, unless you are a cheese. — Luis Buñuel (1900-1983)

When we arrived at the Italian Institute for Advance Culinary and Pastry Arts in Soverato, Calabria, Italy our first lesson in the classroom with director and chef/owner John Nocita was all about the wonderful world of cheese. He proudly told us that “Italy has the finest produce and our cheeses are at the top of this short list.” Italian cuisine would not be complete without this important ingredient, with 90 percent used in dishes. Soft cheeses like mozzarella are used for texture while hard cheeses like parmesan are added for stronger scent and flavor. Our first exam we were given a variety to smell and taste (around 20 varieties) and the task was to guess correctly while blindfolded. I asked what was the purpose of this test, and our teacher explained that when you smell Italian food the first recognizable aroma is the cheese, which can help you distinguish what type was used.   

The art of cheese making has been around for over 4,000 years, with a wide variety to choose from. Cow’s milk is the predominant source for making cheese, though goats, ewes, buffalo or any mammal’s milk can be used in the process. A versatile ingredient, it can be eaten as is or can be used with pasta, salads, sandwiches, soups and even on desserts. A high source of protein, fat and sodium, various cheeses are known for their distinct aroma (in some countries the smellier the better), sharp flavor, and are sometimes accompanied with wines to help guests better appreciate the taste. Age or the process of allowing it to mature for a longer period of time gives each cheese a pronounced taste, thus increasing the price. It can be eaten on any occasion, often with two or more varieties to complement one another. Classifying cheese is difficult, but there are three main categories: natural, processed and uncured (or fresh).

Soo cheesy, soo yummy:Cheese varies in taste or texture because of the type of milk used, the method of production, added flavoring, and condition in which the cheese was made. When buying, ask an expert to guide you in choosing the correct cheese.

Natural cheese is made by heating the milk taken from the animal and rennet (a substance taken from the stomach lining of a young calf) or cultured bacteria, and is allowed to curdle — this is the separation of the liquid from the fat. Mold is then pressed into the fat and cured for a period of time in a controlled room. This enables the cheese to form its flavor and also its texture. The longer the cheese is kept in this environment, or what’s known as aging, the better the taste.

When one or more natural cheeses are grounded, pasteurized, emulsified with water and a stabilizer then formed together into a block, this is called processed cheese. This type melts easily and is often used for burgers, sandwiches, or toppings in various pastas. Spices, vegetables, fruits and even meat are sometimes added to give more flavor or what some call “bite.” Some examples of processed cheese are Swiss cheese and Limburger.

Fresh or uncured cheeses are produced like natural cheese except it is not allowed to age. Often they are soft cheeses; examples of this include cottage cheese, cream cheese, feta and ricotta.

Cheese varies in taste or texture because of the type of milk used, the method of production, added flavoring, and condition in which the cheese was made. When buying, ask an expert to guide you in choosing the correct cheese. Store cheese in sealed containers and place in the refrigerator. Scrape or remove molds that formed in the cheese unless it’s Roquefort and Stilton where mold is meant to be eaten. Unless it is Gorgonzola or Blue cheese or Roquefort, cheese should not be put in the freezer.

Some popular cheeses:

Queso De Bola: An edam-style cheese made from Mexico from Cows milk, shaped into a ball, rubbed in oil and wrapped in red coating. Eaten as is or as a great substitute for parmesan cheese in cooking.

Manchego: A firm Spanish cheese made from ewe’s milk, gold in color and subdued flavor. Manchego Currado is aged three to four months while Manchego Viejo is aged up to one year.

Stilton: A hard cheese made in England’s Leicester, Derbyshire and Nottinghamshire area from cow’s milk, it is pale yellow in color with blue veins; the white version is sold before the veins formed, and is slightly sour in taste.

Magnolia Mac and Cheese

Blue Cheese: Cheese containing blue green molds, very strong aroma with a sharp flavor, and often used for salad dressing.

Magnolia Mac and Cheese

1) 250 grams cooked elbow macaroni. Dunk in boiling water 1 minute when ready to serve.

2) Cheese Sauce: 1/4 cup Magnolia Gold Butter, 1/4 cup chopped white onion, 1 can Purefoods Gold Label luncheon meat cut into 1/4 inch cubes, 1/4 cup baron, all-purpose flour, 2 cups Magnolia fresh milk, 2 bars 185 grams cubed or grated Magnolia Quickmelt cheese, 1/4 tsp. salt, 1/4 tsp. pepper.

3) Procedure: Put butter and onions in a saucepan and cook 1 minute. Add luncheon meat and flour. Toss until no more flour shows. Add milk and cook until simmering. Turn of fire and add Quickmelt, salt, pepper. Pour sauce on hot macaroni.

4) Garnish with parsley. Serves 6-8.

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For recipes and schedule of classes visit www.sylviareynosogala.com or www.facebook.com/Sylvia Reynoso Gala Culinary or call 671-4489 or 98.