Master Cheesemaker
243 views | +0 today
Your new post is loading...
Your new post is loading...
Scooped by Carlos Alvarado
Scoop.it!

Dr. Quesero: una marca venezolana para la exportación

Dr. Quesero: una marca venezolana para la exportación | Master Cheesemaker | Scoop.it
Un hombre sencillo que afirma que la elaboración de quesos “es más fácil que pelar mandarinas” ha causado furor en el mundo -y sobre todo en la población venezolana dentro y fuera del país-, se confiesa en entrevista para TalCual de su pasión y sus anhelos a futuro
Carlos Alvarado's insight:
Buen ejemplo a seguir: pasión y perseverencia
more...
No comment yet.
Scooped by Carlos Alvarado
Scoop.it!

Cheesemaking – introduction —

Cheesemaking – introduction — | Master Cheesemaker | Scoop.it
Explore the science and the art of cheesemaking and the development of this ancient biotechnology into a modern industry. Cheesemaking concentrates and preserves milk’s nutrients Cheese is a concentrated form of key nutrients in milk – mainly protein and fat. Milk is about 86% water – it also contains fat, carbohydrate, proteins, minerals and vitamins. The cheesemaking process removes water from milk and, combined with the conversion of lactose to lactic acid and the addition of salt, increases its shelf life. Discovering cheese Cheese was probably first discovered by observing the accidental souring of milk and then pressing and salting the solid curd to preserve it. Understanding and controlling the process of coagulation probably stemmed from using animals’ stomachs as early storage vessels. The rennet from the stomach combined with the warmth and movement while carrying it would gradually turn the milk into curds and whey. The cheesemaking process Cheesemaking involves coagulating the casein protein in milk and then using varying methods of processing the curd to expel the liquid whey. The whey is drained off, and the solid curds remaining are salted, shaped and left to ripen in a controlled environment. Microorganisms are used at each step of the process and play a key role in determining flavour and texture characteristics of the final cheese. The science of cheese explains the process in more detail. Diversity of cheese characteristics Cheese comes in numerous varieties of different styles, textures and flavours. Most cheese types originated many centuries ago, and their typical style and characteristics can usually be attributed to the unique cultural context and conditions of the community or region of origin. The numerous differences in cheese characteristics are created by the source of milk, the microorganisms introduced and variations in the method of processing – even slight changes can create significant differences. Cheesemaking the traditional way Gouda is a semi-hard Dutch cheese. Hamilton-based artisan cheese factory Meyer Gouda Cheese makes traditional Gouda using milk directly from the adjoining farm. The source and freshness of the milk used contributes to the quality and consistency of their cheeses. Meyer makes their cheese by hand in the traditional way to retain the authentic style and characteristics of traditional Gouda cheese produced in Holland. The art and the science of cheesemaking Until the industrial age, cheesemaking was an art. It was made by hand in small quantities on the farm, with traditional skills and techniques being passed down through the generations and establishing some of the distinct styles that exist today. The growth of large-scale factory-produced cheese, along with the application of developing scientific and technological knowledge, has brought efficiency and standardisation to cheesemaking and transformed it from an art to a science. However, the art of cheesemaking and traditional methods have been retained and are valued in the production of artisan cheeses. As people have become increasingly distanced from food production and concerned about the environment, there has been a revival of interest in artisan-style products. The articles Scaling up cheese making and Uses of whey explore recent changes to cheese production. Take up the challenge Students can have first hand experience with the cheesemaking process. The activities Safety in cheesemaking and Plan quality control testing help prepare students for developing and making cheese in the classroom. Separating curds and whey and Identifying cheese characteristics involve investigations of the sensory kind! Useful links Meyer Gouda Cheese website. Read about Meyer Gouda Cheese’s successes from 2013 onwards at the Champions of Cheese Awards on the New Zealand Specialist Cheesemakers Association website. This resource links to NCEA level 2 technology assessment resources in manufacturing – Technology 2.12 and 2.13 – published on the TKI website.
Carlos Alvarado's insight:
interesante enlace
more...
No comment yet.
Scooped by Carlos Alvarado
Scoop.it!

El queso manchego compartirá el nombre con otro producto mexicano tras el acuerdo Europa-México | Economía

El queso manchego compartirá el nombre con otro producto mexicano tras el acuerdo Europa-México | Economía | Master Cheesemaker | Scoop.it
Las disposiciones específicas sobre el etiquetado garantizarán que no haya confusión sobre el origen para los consumidores
Carlos Alvarado's insight:
Hablando se entiende la gente
more...
No comment yet.
Scooped by Carlos Alvarado
Scoop.it!

Así se hace Queso Italiano

Subscribete: https://goo.gl/BXvdFS
Subscribete ChrisTV: https://www.youtube.com/channel/UCxP-...

Facebook Page: https://www.facebook.com/ChrissMartinTv

–––
Carlos Alvarado's insight:
Queso de pasta cocida, queso Grana italiano. El trabajo de la cuajada es dura alrededor de 90 minutos con agitación a una temperatura de 56°C, el grano de la cuajada es pequeño y compacto, se debe recoger con liencillo luego de que se asiente en la tina en el suero....
more...
No comment yet.
Scooped by Carlos Alvarado
Scoop.it!

La Divine Fromagerie, or the saga of the Caprice des Dieux

La Divine Fromagerie, or the saga of the Caprice des Dieux | Master Cheesemaker | Scoop.it
For its 60th birthday the brand Caprice des Dieux has opened a dedicated site called La Divine Fromagerie in Illoud in the Haute Marne region. Caprice des Dieux was created from a family dairy farm in Illoud. Sixty years and … Continue reading →
Carlos Alvarado's insight:
Interesante forma de mercadeo con una especie de museo de la producción de quesos
more...
No comment yet.
Scooped by Carlos Alvarado
Scoop.it!

Nueva Zelanda premia a nuestro queso de mano @DoctorQuesero Felicitaciones!!! by Quesos venezolanos QV | Free Listening on

Stream Nueva Zelanda premia a nuestro queso de mano @DoctorQuesero Felicitaciones!!! by Quesos venezolanos QV from desktop or your mobile device
Carlos Alvarado's insight:
Ejemplo de constancia y dedicación, amor por lo que se hace, premio bien merecido
more...
No comment yet.
Scooped by Carlos Alvarado
Scoop.it!

Dangerous bacteria found in raw milk from Pennsylvania dairy

Dangerous bacteria found in raw milk from Pennsylvania dairy | Master Cheesemaker | Scoop.it
Inspectors have found Listeria monocytogenes in raw milk from a Pennsylvania dairy, prompting Pennsylvania officials to urge consumers to immediately discard any of the unpasteurized milk bought recently. Routine state testing revealed the bacterial contamination in raw milk from Fertile Valley Farm of Honesdale, PA. The Wayne County dairy posted a notice about the contamination... Continue Reading
Carlos Alvarado's insight:
Los riesgos del consumo de leche cruda: listeria y campilobacter
more...
No comment yet.
Scooped by Carlos Alvarado
Scoop.it!

Ten Tips for Developing a Programmatic Line of Research –

“My research is about…” Many graduate students finish this sentence with a long, awkward pause and a deep sigh, followed by the admission that they have done a number of unrelated studies in order to …
Carlos Alvarado's insight:
Estos "consejos" aplican a todas las áreas de la ciencia...
more...
No comment yet.
Scooped by Carlos Alvarado
Scoop.it!

What does it take to be a leader in dairy innovation?

What does it take to be a leader in dairy innovation? | Master Cheesemaker | Scoop.it
Three dairy companies made the top 10 list of Fast Company’s ‘World’s Most Innovative Companies’ in the food sector for 2018 – Chobani (in third spot), Eden Creamery (the makers of Halo Top, in fifth) and The a2 Milk Company, in ninth place.
Carlos Alvarado's insight:
Innovando para ganar mercado
more...
No comment yet.
Scooped by Carlos Alvarado
Scoop.it!

Cheesemaker named over E.coli outbreak recalls Dunsyre Blue amid listeria fears

Cheesemaker named over E.coli outbreak recalls Dunsyre Blue amid listeria fears | Master Cheesemaker | Scoop.it

A cheesemaker named as the source of a fatal E.coli outbreak last year has recalled all batches of its Dunsyre Blue amid listeria fears.
Carlos Alvarado's insight:
Cuando se descuida la higiene de los procesos...
more...
No comment yet.
Scooped by Carlos Alvarado
Scoop.it!

How to Become a Cheesemaker

How to Become a Cheesemaker | Master Cheesemaker | Scoop.it
Making cheese is "a little bit like watching your children grow up." 
Carlos Alvarado's insight:
Share your insight
more...
No comment yet.
Scooped by Carlos Alvarado
Scoop.it!

Queso Palmizulia en Orlando

Queso Palmizulia en Orlando | Master Cheesemaker | Scoop.it
Somos una empresa emprendedora que quiere mantener nuestra cultura culinaria, que nuestros hijos sigan disfrutando nuestros quesos con los que nos criamos, nuestros sabores, cultura nuestra como Ve…
Carlos Alvarado's insight:
Palmiusa...
more...
No comment yet.
Scooped by Carlos Alvarado
Scoop.it!

1º de Junio: Día Mundial de la Leche: ¡Sí a la leche! reafirma certezas lácteas

1º de Junio: Día Mundial de la Leche: ¡Sí a la leche! reafirma certezas lácteas | Master Cheesemaker | Scoop.it
more...
No comment yet.
Scooped by Carlos Alvarado
Scoop.it!

Tips for Cheesemaking

Tips for Cheesemaking | Master Cheesemaker | Scoop.it
After a couple of years of trial and error, we’ve discovered a few tips that seems to make our cheesemaking adventures go as smoothly as possible. You are going to find lots of great recipes and books, but if you want our top tips for cheesemaking, read on for lessons we’ve learned through trial and error. STERILIZATION Our first few batches of cheese did not go well. Nearly all of them had some kind of mold issue that got out of hand. I was perplexed at first, because I was pretty careful to wash the pots and tools with dish soap. But then I realized I was using the same scrub brush we use everyday in the kitchen. I’m not 100% certain that was the root cause, but it caused me to re-evaluate my entire workflow. Since I’ve adopted some of these techniques, though, things have gotten a lot more consistent! USE YOUR DISHWASHER We now put all of our cheesemaking equipment in the dishwasher the night before and run them through on the ‘sanitize’ cycle. This includes the pot, lid, spoon, metal strainer, thermometer, curd cutting tool, presses, and even the cheesecloth. In the morning, we are ready for action. We keep the dishwasher closed and only pull the tools out as we need them. BEWARE THE KITCHEN We are also careful to lightly spray down the kitchen surfaces and stove with a disinfectant cleaner before we start. Yes, it may be paranoid, but it takes 2 minutes. And it smells good. DON’T SET TOOLS ON YOUR COUNTERS Another suggestion is to keep your spoon in the pot while your milk is cooking and ripening. We use a long-handled metal spoon and it will rest against the side of our pot nicely, so I don’t have to worry about sitting it on a counter and potentially getting contaminated. Another technique I sometimes use is to keep a bowl of water with a drop of bleach in it. After I use a tool, I will set it in the bowl. When it’s time to use it again, I’ll rinse it well under water, then place it back in the bow for next use. WASH EVERYTHING, EVERYTIME If you aren’t sure, give everything a quick wash with soap under hot water for anything going near your pot. Especially wash your hands every time you interact with your cheese – when you open the pot, to stir, cut curds, turn the molds, etc. TEMPERATURE CONTOL GETTING THE RIGHT TEMPERATURE A lot of cheese recipes call for using the double broiler method, where the milk is heated indirectly by placing a pot with milk into a larger pot with hotter water to reach your desired temperature. We’re lucky enough to have a gas stove with a very adjustable gas flame, so our ‘simmer’ setting allows us to slowly raise temperature without having to use a double broiler. If you don’t have a similar arrangement, you can get the same effect by placing risers under your pot to get some distance from your gas flame. WHICH THERMOMETER? I tried several, including analog and digital, and this one works great. Clamps to the side, easy to read, and cost-effective. Make sure you set the tip in the midpoint of the liquid, ensuring it’s not touching the bottom closest to the heat. TRY A COOLER Some recipes require holding your curds at certain temperatures for certain periods of time. You can use a large cooler to maintain your pot at holding temperature if you don’t feel you can keep your stove at the right temperature. AGING YOUR CHEESE MAKE A RIPENING BOX For a long time, we used our little wine fridge to age our cheeses, which had the benefit of convenience and constant temperature. But we could never keep the humidity high enough for proper cheese ageing. We don’t have a dedicated cheese cave, so for now we use a ripening box: a large, clear plastic container with lid, kept in our garage which has a consistent temperature, with a small bowl inside where we keep a wet sponge that we refresh every few days. WAXING Most cheese books suggest waxing by either dipping your cheese, or by painting the wax on with a brush. Let’s be honest: waxing with a brush is a total pain, at least for me. I tend to get hot wax everywhere, and the cheese always has places where I missed a spot. Instead, I suggest heading down to your local Goodwill and buying a wide saucepan, and dedicate it solely for waxing. You can easily dip an entire cheese into the surface, let it cool, then flip and repeat. Easy easy. When you’re done, let the wax cool, cover the pot and put it away until next time. Note: There is a very good how-to article at Cheesemaking.com that has more info on waxing cheeses safely. GET A COMBO TEMPERATURE/HYGROMETER I bought this combo unit at Amazon to keep in my ripening box. It’s cost effective – less than $10! – and shows you at a glance if your temperature and humidity are at the right levels. RECORDKEEPING KEEP A JOURNAL I use Day One as a journal app for basically everything, including my Cheesemaking. I will create a new entry with the recipe used, photos, changes or recipe modifications I made, mistakes I made, and a few photos. I set the tag “Cheesemaking” and I can easily filter or search my history. As the cheese ages, I might go back and make additional notes. You don’t have to use an app – a simple notebook will do – but it’s exceedingly helpful to have a record so you can remember what went right, or what went wrong. SET REMINDERS It sounds silly, but when you are making your cheese you have a fair bit of downtime; take 5 minutes while you’re waiting for your cheese to ripen to create reminders in your task manager of choice. For instance, for the Gruyère cheese I just finished, I set reminders for brining, drying, turning the cheese, cleaning the rind, and the earliest date the cheese might be ready for eating. Once you have more than one cheese going at a time, it’s easy to lose track of tasks and timelines.
Carlos Alvarado's insight:
Parece paranoia, pero son buenos consejos para reducir el riesgo de contaminación al elaborar nuestros quesos
more...
No comment yet.
Scooped by Carlos Alvarado
Scoop.it!

El queso de búfala en la cocina nacional

El queso de búfala en la cocina nacional | Master Cheesemaker | Scoop.it
El queso de leche de búfala ha invadido los anaqueles de los mercados nacionales. Por todos lados aparecen nuevas versiones y propuestas que, al margen de su precio, cosa que no es culpa de los búfalos, poco a poco han comenzado a ser parte del paisaje culinario venezolano
Carlos Alvarado's insight:
Esfuerzo del productor nacional...
more...
No comment yet.
Scooped by Carlos Alvarado
Scoop.it!

Why Elusive Buffalo-Milk Cheeses Are Worth Hunting Down | Serious Eats

Why Elusive Buffalo-Milk Cheeses Are Worth Hunting Down | Serious Eats | Master Cheesemaker | Scoop.it
Buffalo-milk dairy products—not just mozzarella, but yogurt, butter, and aged cheese, too—are rare in the US for a reason. Here's why, and how to find them even if the buffalo don't roam in your home.
Carlos Alvarado's insight:
Productos lácteos elaborados a partir de leche de búfala
more...
No comment yet.
Scooped by Carlos Alvarado
Scoop.it!

Queso Oaxaca Recipe

Queso Oaxaca Recipe | Master Cheesemaker | Scoop.it
#Queso Oaxaca - Queso Oaxaca Recipe
Carlos Alvarado's insight:
Este es un queso mexicano de pasta filata, similar a nuestros quesos telita, mano y guayanés, la diferencia está en la forma final del producto
more...
No comment yet.
Scooped by Carlos Alvarado
Scoop.it!

Milk co-op mailing highlights suicide risk for dairy farmers | Southern Idaho Agriculture News | magicvalley.com

Milk co-op mailing highlights suicide risk for dairy farmers | Southern Idaho Agriculture News | magicvalley.com | Master Cheesemaker | Scoop.it
MONTPELIER, Vt. — Accompanying the routine payments and price forecasts sent to some Northeast dairy farmers last month were a list of mental health services and the number of a
Carlos Alvarado's insight:
Preocupante situación: debido a la sobreproducción de leche a nivel mundial, la remuneración que recibe el productor de leche está por debajo de los costos de producción, ya en los EEUU se habla de temor al aumento de los casos de suicidio entre esos productores... 
more...
No comment yet.
Scooped by Carlos Alvarado
Scoop.it!

Le parmesan, ce délicieux fromage qui vieillit dans les caves de banques

Le parmesan, ce délicieux fromage qui vieillit dans les caves de banques | Master Cheesemaker | Scoop.it
Le célèbre parmingiano-reggiano que l’Italie exporte dans le monde entier bénéficie dans le pays d’une coopération entre des banques et les producteurs locaux. Un partenariat qui a permis à l’industrie alimentaire italienne de résister aux crises.
Carlos Alvarado's insight:
La industria agroalimentaria italiana "es un motor Ferrari" según el periodista del País entrevistado en éste artículo...
more...
No comment yet.
Scooped by Carlos Alvarado
Scoop.it!

Chobani recalls yogurt because of labelling error

Chobani recalls yogurt because of labelling error | Master Cheesemaker | Scoop.it
Chobani has recalled almost 85,000 cases of a variety of yogurt due to a labelling error.
Carlos Alvarado's insight:
Acción de una empresa responsable para con sus consumidores, retirar el producto antes de que pueda causar daño a sus consumidores
more...
No comment yet.
Scooped by Carlos Alvarado
Scoop.it!

Spain and Mexico feud over Manchego cheese

Spain and Mexico feud over Manchego cheese | Master Cheesemaker | Scoop.it
The usually warm relations between Spain and Mexico have soured in recent days as the two Hispanophone nations are locked in a feud over the naming rights of one of Spain’s most iconic food products and hindering talks of a new trade deal between the EU and Mexico City. Madrid has demanded that it have exclusive rights
Carlos Alvarado's insight:
Continuan las disputas entre Españas y los países latinoamericanos que no respetan sus Denominaciones de Origen, especialmente "Manchego"... Es de reconocer que ninguna de las versiones locales tienen, ni de cerca, las extraordinarias características sensoriales del queso Manchego con DOP..., partiendo que los locales lo fabrican con leche de vaca y el DOP solo se elabora con leche de oveja bajo procedimientos regulados bajo la DOP.
more...
No comment yet.
Scooped by Carlos Alvarado
Scoop.it!

The Science & Art of Cheese - KQED QUEST

Cheese. It comes in more than 2,000 varieties -- hard, soft, fresh and aged - and it's been with us for thousands of years. Take a journey to Cowgir
Carlos Alvarado's insight:
Ciencia y arte
more...
No comment yet.
Scooped by Carlos Alvarado
Scoop.it!

A day in the life of a cheesemaker at the Mercer Cheese factory

A day in the life of a cheesemaker at the Mercer Cheese factory | Master Cheesemaker | Scoop.it
Reporter Caitlin Moorby doesn't just say cheese - she makes cheese.
Carlos Alvarado's insight:
un día haciendo queso
more...
No comment yet.
Scooped by Carlos Alvarado
Scoop.it!

Segundo boletín resultados encuesta Gente de Lácteos –

Segundo boletín resultados encuesta Gente de Lácteos – | Master Cheesemaker | Scoop.it
Entre el 16 y el 22 de febrero, se recolectó información mediante una encuesta google abierta al público, con referencia a los precios de los siguientes rubros: Agradeciendo nuevamente la participación de las 72 personas que aportaron información sobre los precios de la leche y quesos a nivel nacional, procedemos a presentar el segundo resumen…
more...
No comment yet.