Week 10: A CHEESE & DAIRY BLOG
INTRODUCTION:
​
Cookery Topic: Cheese & Dairy
​
The Menu:
-
Coated Chèvre Boulettes
-
Roquefort Mousse
-
Provençal Chèvre and Vegetable Terrine
​
MY PRIOR KNOWLEDGE:
My prior knowledge about dairy items is to a normal extent. Growing up, dairy products were always a staple in my household. Cheese was added to any dish possible, as well as dairy based dips were always made on football Saturdays.
​
LEARNING OBJECTIVES:
-
Identify, store and use a variety of milk-based products
-
Identify, store and serve a variety of fine cheeses
-
Select fresh milks and creams according to their milk-fat content, and make knowledgeable decisions when substituting one for another.
-
Prepare whipped butter and compound butters.
-
Explain the process of fermentation as it applies to fermented dairy products.
-
Use commercial fermented dairy products in various cold preparations.
-
Produce fermented dairy products in-house.
-
List and explain the five steps in the cheese-making process.
-
Correctly store and handle various types of cheese.
-
Prepare attractive, well balanced cheese platters and cheese boards.
-
Develop a cheese menu for a restaurant or catering operation.
Background:
The beginnings of milk started in what is now Turkey in 8,000 B.C. The first milk from animals was turned into other products like yogurt, cheese, and butter. This was because there were no means of refrigeration, nor any type of preservation, so it did not last as milk for long. In the beginning, interestingly enough, humans did not have a tolerance to milk and other dairy products. Over the generations, humans developed the ability to digest lactose past infant-hood. Around 6,000 BCE, people were drinking milk because even though it made them sick, it was the better alternative to dying in famine.
Burns, J., Wente, H., & Manaker, L. (2020, August 24). A brief history of milk. Organic Valley. Retrieved November 3, 2021, from https://www.organicvalley.coop/blog/a-brief-history-of-milk/.
Methods Used:
This week, we utilized various methods- for the goat cheese boulettes, it was simply sectioning off the goat cheese, rolling it into balls, and coating 6 balls into each of the spice mixtures. The Roquefort Mousse was made with a food processor & adding gelatin to the cheese. Lastly, the Terrine was the most complex dish of the day. The terrine involved layering the cheese mix and the vegetables.
​
​
Recipes & Plan Of Work:
​
My Inspiration :
Coated Chèvre Boulettes
Martine. (2016, October 23). Boulettes de Chèvre aux raisins. – Kilomètre-0. Retrieved November 9, 2021, from https://www.kilometre-0.fr/recettes/boulettes-de-chevre-aux-raisins/.
Roquefort Mousse
Soledad. (2012, October 8). Deliciosa Mousse de Roquefort y Nueces. VIX. Retrieved November 9, 2021, from https://www.vix.com/es/imj/gourmet/6557/deliciosa-mousse-de-roquefort-y-nueces.
Roasted Vegetable & Goat Cheese Terrine
Market, W. F. (n.d.). Garden Vegetable Terrine. Pinterest. Retrieved November 9, 2021, from https://www.pinterest.ch/pin/116601077837870913/visual-search/.
PLAN OF WORK
Roquefort Mousse S.R
Coated chèvre boulettes- goat cheese balls
Roasted Veggie & Goat Cheese Terrine
WEEK 9: REFLECTION
Lab Outcomes: This week we worked on using different dairy products. I found this week particularly interesting because I had never worked with these types of cheese before. Roquefort had a bit of a strong taste for me, but it was interesting being able to make it into a mousse. The terrine was what I had the most part in, and it was extensive- but practicing the skill was fun.
​
Dish Results:
Coated Chèvre Boulettes: These turned out great! All of the goat cheese was rolled into a sphere shape, and then rolled in either paprika seasoning, lemon-pepper or basil.
​
Roquefort Mousse: Kat worked on this mousse- the process took a large chunk of lab, but the shape was gorgeous! The taste of the Roquefort cheese was strong, but the method was cool to learn.
​
Provençal Chèvre and Vegetable Terrine : The terrine did not turn out exactly how we wanted it to, but the flavor was good! I'm not used to such a strong cheese flavor like goat cheese, but it did give a nice, smooth texture to the terrine. I used some of the extra black olives, rinsed them, and then filled the olives with the extra goat cheese- this combo was very good!
​
​
