h a l f b a k e r y
I like this idea, only I think it should be run by the government.
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alcohol cheese
cheese is better at ambient temperature; placing a little alcohol with cheese curds at make time volatilizes flavor compounds | |
cheese:yum
cheese right from the fridge: less yum
use trace alcohol to volatilize the natural cheese essence (just like perfume) so chill cheese approaches the deliciousness of ambient temp cheese
technology:
cheese made from curds with a kind of briefly ncapsulated alcohol at the piling up
clumps of curd stage creates a cheese with .1 pt alcohol throughout which makes the cheese particularly flavorful even if it is a refrigerated cheese
when making cheese just add a little cream(milk oil) n alcohol blend; basically a way to add a little alcohol without affecting the curd clumping process
Cheese And Vodka
http://www.busybeel...cheese-vodka-balls/
The idea is baked? [WcW, Feb 19 2008]
alcohol cheese flavor amplification is known
http://cheese.about...cs/tp/Essential.htm
The exterior of the cheese is washed in brine or alcohol [beanangel, Feb 19 2008]
[link]
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Looks like a lot of people have tried and found the results wanting. I'm not sure if the aromas that alcohol amplifies are desireable. |
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Cheesemaking is a complex process, involving quite a number of steps including some that require heat that will evaporate the alcohol away. |
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Then, if you are after a tasty, mature cheese you will have to wait 3 to 18 months for it to acquire its flavour, during which time the alcohol will evaporate away. |
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If, however, you want that plasticky orange stuff that is called "cheese" in the US then this idea is perfectly feasible. Just fill up little tiny plastic capsules of alcohol and stir them into the plastic "cheese" while it's still in the moulding process at the plastics factory. |
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wcw: I'm thinking of this as a kind of flavor amplifier rather than a flavor recipe |
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adequate science: "The exterior of the cheese is washed in brine or alcohol, softening the cheese and giving it a strong, stinky aroma." |
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the iudea of the idea being new; well I'll just say IUDea |
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Why would you keep cheese in the
refridgerator? It is normally kept in the
pantry (at about 12-15°C) until required.
If it's removed to a warmer room when the
soup or fish courses are being served,
you'll find that it has adequate time to
breathe and develop its flavour before it's
served. |
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I've always wanted a cheese bell but never had room for one. However, in my next house.... |
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I see no error in the scientific equation, cheese:yum. |
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The ancient practice of Port and Stilton comes to mind. And, as others have said already, proper cheese shouldn't be confined to a refrigerator, but be allowed the opportunity to express itself naturally. |
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Using alcohol as a solvent to lower the estherisation temperature will make the cheese excessively runny at room temperature. This could be of use to the French in their attempts to introduce Brie and Camembert to the Inuit population of the Arctic. |
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Unless the cat eats it first. |
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Some goat milk cheeses are washed in goat urine before aging. For a real cheese enthusiast that is just what the doctor ordered. |
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I'll say iudea too. Not sure why. Actually no, cancel that, I like "badoingdoing" better. |
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//Some goat milk cheeses are washed in
goat urine// OK, own up. Who did the
"we always wash it in goat's urine" trick on
Bubba? |
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