Today i woke up late again for my tutorial.

Friend called me around 8.30am and my class at 9am.

So i basically rushing like mad and reach campus in 10 minutes.

I was basically running and sweating.

Went to library to print out my assignment and head to class.

End up, the class lasted one hour when it supposed to go for 2 hours.

Never mind.

So after that, went library to do my work plan for beef cooking tomorrow.

Then head to lecture and the lecture today were all about cheese.

All are about the history of cheese, How to make cheese, and the texture.

Today I was able to try 3 types of cheese which are brie, cheddar, and blue cheese.

I will put the summary about all three at bottom. :D

Brie

Brie is a soft cows' cheese named after Brie, the French province in which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in colour with a slight greyish tinge under crusty white mould; very soft and savoury with a hint of ammonia. The white mouldy rind is edible, and is not intended to be separated from the cheese during consumption.

The region in France that gave its name to this cheese (Brie) is, in the French language, feminine: La Brie, but French products take the gender of their general category; in this case cheese (Le fromage) is masculine, and so Brie is also masculine, Le Brie.

According to legend, during the 8th century, Charlemagne had his first taste of Brie cheese, and immediately fell in love with it.

Cheddar

Cheddar cheese is a fairly hard, pale yellow to orange, sharp-tasting cheese originating from the English village of Cheddar, in Somerset. ^[1] Cheddar cheese is the most popular cheese in the United Kingdom, accounting for just over 50% of the country's £1.9 billion annual cheese market.^[2] Although Cheddar cheese is originally English, it is also widely produced in other countries, including Ireland, the USA, Australia, New Zealand, South Africa and Canada.

Blue cheese

Danish Blue cheese, also known as Danablu if it is made in Denmark, is a light, blue-veined cheese. This semi-soft creamery cheese is typically drum or block shaped and has a white to yellowish, slightly moist, edible rind. Made from cow's milk, it has a fat content of 25-30% (50-60% in dry matter) and is aged for eight to twelve weeks.

Before aging, rods are used to pierce the formed curds to distribute the mould (Penicillium roqueforti) evenly through the cheese. The holes can still be seen when the finished wheel is cut open.

Danish Blue was invented early in the 20th century by a Danish cheese maker named Marius Boel with the intention of emulating a Roquefort style cheese. Danish Blue has a milder flavour characterised by a sharp, salty taste.

Danish Blue is often served crumbled on salads or as a dessert cheese with fruit.

Labels: cheese, college