CHEESE

Cheeses:

Cheeses

World Cheese Production and Consumption:

World Cheese Production and Consumption Top cheese consumers - 2008 (kilograms per person per year) Greece 27.3 France 24.0 Italy 22.9 Switzerland 20.6 G ermany 20.2 Netherlands 19.9 Austria 19.5

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Constituents unit Cow Goat Sheep Buffalo Water g 87.8 88.9 83.0 81.1 Protein g 3.2 3.1 5.4 4.5 Fat g 3.9 3.5 6.0 8.0 Carbohydrate g 4.8 4.4 5.1 4.9 Energy kcal 66 60 95 110 kJ 275 253 396 463 Sugars (Lactose) g 4.8 4.4 5.1 4.9 Fatty Acids: Saturated g 2.4 2.3 3.8 4.2 Mono-unsaturated g 1.1 0.8 1.5 1.7 Polyunsaturated g 0.1 0.1 0.3 0.2 Cholesterol mg 14 10 11 8 Calcium iu 120 100 170 195 Milk Composition Analysis , per 100 grams

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No milk powder is allowed in the cheese production, however there is no European or international agreement that protect the consumers, in Italy trough the Furosina molecule chemical analisys is possible to find out if in the milk we buy at the shops also milk powder is present. Furosina is a by-product of the Maillard reaction process during the production of the milk powder

Pasteurization is a process which slows microbial growth in food. The process was named after its creator, French chemist and microbiologist Louis Pasteur. The first pasteurization test was completed by Louis Pasteur and Claude Bernard on April 20, 1862. The process was originally conceived as a way of preventing wine and beer from souring:

Pasteurization is a process which slows microbial growth in food. The process was named after its creator, French chemist and microbiologist Louis Pasteur. The first pasteurization test was completed by Louis Pasteur and Claude Bernard on April 20, 1862. The process was originally conceived as a way of preventing wine and beer from souring

DEFINITION OF CHEESE Cheese is a food consisting of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified by adding rennet which causes coagulation. The origin of the word cheese appears to be the Latin caseus, from which the modern word casein is closely derived Rennet is a natural substance rich in enzymes produced in any mammalian stomach Casein is a protein that is found in milk and used independently in many foods as a binding agent. Technically, it is part of a group called phosphoproteins, collections of proteins bound to something containing phosphoric acid :

DEFINITION OF CHEESE Cheese is a food consisting of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified by adding rennet which causes coagulation . The origin of the word cheese appears to be the Latin caseus , from which the modern word casein is closely derived Rennet is a natural substance rich in enzymes produced in any mammalian stomach Casein is a protein that is found in milk and used independently in many foods as a binding agent. Technically, it is part of a group called phosphoproteins, collections of proteins bound to something containing phosphoric acid

Il Caseificio….:

Il Caseificio…. …Il Casaro

…CASEIFICIO INDUSTRIALE:

…CASEIFICIO INDUSTRIALE

Step 1: CURDING After the milk is prepared, it is curdled to separate the solid components (curds) from the liquid components (whey). To do this, cheese makers usually add a lactic starter, rennet, or both, depending on the type of cheese being made.:

Step 1: CURDING After the milk is prepared, it is curdled to separate the solid components (curds) from the liquid components (whey). To do this, cheese makers usually add a lactic starter, rennet, or both, depending on the type of cheese being made.

Step 2: DRAINING Draining involves further removing the whey to obtain the desired moisture content for the cheese being made. As the curd is allowed to rest or "set up," the acidity levels rise, the bacteria multiply and the unique flavor of the cheese begins to develop.:

Step 2: DRAINING Draining involves further removing the whey to obtain the desired moisture content for the cheese being made. As the curd is allowed to rest or "set up," the acidity levels rise, the bacteria multiply and the unique flavor of the cheese begins to develop.

Step 3 : PRESSING Most cheeses attain their final shape and size when the curds are pressed into forms or molds. These molds are designed to expel moisture, so cheeses subjected to more pressure turn out drier and firmer.:

Step 3 : PRESSING Most cheeses attain their final shape and size when the curds are pressed into forms or molds. These molds are designed to expel moisture, so cheeses subjected to more pressure turn out drier and firmer.

Step 4: SALTING A cheese may be salted directly by stirring salt into the milled curds, or by sprinkling the salt on the exterior surfaces of the cheese. Or, it may be salted by allowing the pressed cheese to float in a concentrated brine for some period of time.:

Step 4: SALTING A cheese may be salted directly by stirring salt into the milled curds, or by sprinkling the salt on the exterior surfaces of the cheese. Or, it may be salted by allowing the pressed cheese to float in a concentrated brine for some period of time.

Step 4: RIPENING Once a cheese has been curdled, drained, and pressed, the process of ripening, or maturation can begin. During this process, expert cheese agers (affineurs) closely monitor moisture, temperature and oxygen, all of which influence microbes in the cheese to slowly create its unique and specific texture, flavor and aroma. :

Step 4: RIPENING Once a cheese has been curdled, drained, and pressed, the process of ripening, or maturation can begin. During this process, expert cheese agers (affineurs) closely monitor moisture, temperature and oxygen, all of which influence microbes in the cheese to slowly create its unique and specific texture, flavor and aroma.

Step 3: Cheddaring and Milling! When making Cheddar, a special process called "Cheddaring" is used. The curd is drained and pressed together. It's then cut into large slabs and they are layered on top of each other to press out whey and to allow the cheese to cure. Once the slabs of curd at the right pH and texture, the slabs are milled into finger-size pieces that are then pressed into a cheese mold for aging. A cheddar is born! :

Step 3: Cheddaring and Milling! When making Cheddar, a special process called " Cheddaring " is used. The curd is drained and pressed together. It's then cut into large slabs and they are layered on top of each other to press out whey and to allow the cheese to cure. Once the slabs of curd at the right pH and texture, the slabs are milled into finger-size pieces that are then pressed into a cheese mold for aging. A cheddar is born!

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CLASSIFICATION BY TEXTURE Soft Fresh Caprino,Casu marzu St Pat Humboldt Fog Alderbrook Blanca Bianca Soft-ripened Brie   Camembert Mt Tam Banon Triple cream Mt Tam, Robiola Blue Castello Brillat-Savarin cheese Mascarpone Red Hawk Washed-rind Langres Red Hawk Époisses de Bourgogne Munster Pont- l'Évêque Semi-firm Pierce Pt Abbaye de Tamie Bayley Hazen Blue Benedictine Big Woods Blue Semi-soft Banon de Provence Ardrahan cheese Azeitao Beenleigh Blue Bermuda Triangle Semi-hard Abbaye de Belloc   Bleu d'Auvergne Castelmagno Cheddar cheese Provolone Hard Alpine Shepherd Asiago cheese Beaufort Alpage Berkswell Parmigiano Reggiano Firm Bitto , Barat Crumbly Castelmagno Granular Parmigiano Reggiano , Grana Padano

Is then Ricotta a Cheese on its right? Tecnically No, is a By-Product of Cheese:

Is then Ricotta a Cheese on its right? Tecnically No, is a By-Product of Cheese Ricotta is produced from whey, the liquid separated out from the curds when cheese is made. Most of the milk protein (especially casein) is removed when cheese is made, but some protein remains in the whey, mostly albumin. This remaining protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12-24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature causes additional protein to precipitate out, forming a fine curd. Once cooled, the curd is separated by passing though a fine cloth

FONTINA :

FONTINA The preparation of the Fontina Cheese is a receipt that has been transmitted in the centuries. It is exclusively producted with whole, not pasteurized milk, of bovines of Aosta Valley race, mostly nourished with green fodder in the sommer and with the local hay during the rest of the year. The milk is worked within two hours from the milking, to preserve all its genuinity and smell. To make it coagulate it is used the rennet of unweaned calf prepared directly by the dairyman; in an hour the milk is curled, it is prepared to make it homogeneous and warmed up till 47-48°C. After taking it out of the furnace, the rennet is put in the bandage and pressed to let the whey drip; the paste obtained in this way is than put in the moulds that will give to the Fontina Cheese its own characteristic shape. After 12 hours the paste is removed from the moulds and it will appear in elastic and soft shapes of a pale-straw colour. The fresh cheese is taken to a cellar with more than 80% humidity and a temperature from 8 to 11°C, far from heat, light sources and air currents. Milk: Cow milk Texture: Semi Hard

CASTELMAGNO :

CASTELMAGNO This cheese is made from partially skimmed cow's milk, with some goat's or sheep's milk added. The evening milk is left to ripen overnight. Next day, the morning milk is added, which contributes to its strong taste and unusual texture. The cheese usually has a cylinder shape. The reddish-yellow, natural rind is crusty, with some gray moulds and yeast. The cheeses are left to ripen in damp cellars and drying rooms, occasionally being turned and washed to encourage the development of the natural micro-flora that contribute to the pungent, yeasty aroma. Blue moulds, present in the cellars, sometimes penetrate the rind to form fine, blue streaks that impart a more spicy flavor to the cheese. It is used as after-dinner cheese and also used to make gnocchi. Milk: Cow, ewe and goat milk Texture: hard

ROBIOLA DI ROCCAVERANO :

ROBIOLA DI ROCCAVERANO The origins of this cheese go back to the time of the Celtic Liguri tribes. In later times, Pliny the Elder and Pantaleone da Confienza speak highly of its qualities and provide descriptions of its manufacture. Has a cylindrical, full-fat, fresh cheese that undergoes neither ripening nor ageing. It is made from a blend of up to 85 per cent cow's milk and at least 15 per cent goat's or sheep's milk obtained from two milkings in one day. The milk is partly skimmed. There is no rind to Robiola di Roccaverano which has a fine-grained consistency. It is milky-white in colour, and the aroma and taste are delicate, savoury and slightly sour. The production area encompasses many town districts in the provinces of Asti and Alessandria. Milk: Cow, Ewe Goat milk Texture: Creamy

TOMA PIEMONTESE :

TOMA PIEMONTESE T he etymology of the name derives from the traditional name of the cheese produced in the relevant area, of production, consisting mainly of mountainous zones and foothills. Over time, the local customs, varying from valley to valley in the region, resulted in two different types of cheese historically distributed on the consumer markets. T he curd, obtained from whole or semi skimmed milk with calf1s rennet added, is cut twice into fine pieces, then it is placed into suitable vats and is salted, pressed and ripened in appropriate premises. Milk: Cow`s milk Texture: Crumbly

LA TUR :

LA TUR Three milks, and two textures, that merge into one cheese's best approximations of ice cream. A thin, edible skin barely contains a hair's breadth of drippy tang, and then: deep, tongue-skimming, milk cloud, full and moist, with a liberal salting that makes you wish they left the sugar out of gelato entirely. A mild and delightful cheese .It is pasteuerized but at the lowest temperature allowed by law which helps retain some of the flavors of unpasteurized cheeses. It is aged for about two weeks before being shipped around the world. Milk: Cow, Ewe Goat milk Texture: Creamy

MURAZZANO :

MURAZZANO C heese made from sheep's milk which can be supplemented with cows5 milk, full fat, uncooked. G eographical area: communes of the province of Cuneo, forming a continuous area. H istorically made within the area defined by the production regulations, the name of the cheese refers to the commune of Murazzano where most of it is made. Over time the product has retained its peculiar characteristics acquired due to the environment found in the Piedmont region. T he curds, obtained from whole milk with the addition of calf's rennet, coagulate at a temperature of 37°C, are dry salted and are left to ripen for a short time. Milk: Sheep, Cow`s milk Texture: Crumbly

TALEGGIO :

TALEGGIO Buttery, delicate, semi-soft and subtlety sweet cheese from Italy made from cow's milk. It usually has a square shape. The cheese has a special taste and aroma. The crust is pinkish-gray and the paste is white, supple and fruity. It ripens in 25 - 50 days and has a fat content of 48 per cent. There is also a cooked-curd version which is firmer and bears a resemblance to Mozzarella. Taleggio is also known as Stracchino (from the Italian stracche (fatigued) which referred to the cows of the area after travelling back to the valley from their grazing season in the high pastures. Taleggio is an excellent dessert cheese that goes very well with a robust wine. Milk: cow milk Texture: Semi-soft

GORGONZOLA :

GORGONZOLA A traditional blue cheese. The greenish-blue penicillin mould imparts a sharp, spicy flavor and provides an excellent contrast to the rich, creamy cheese. Gorgonzola is made in the northern Italian village, according to which the cheese has its name, either from unpasteurized or pasteurized milk to which the mould is added. At about four weeks the cheeses are pierced with thick needles to encourage the spread of the mould. Gorgonzola ripens in three to six months. The cheese is usually wrapped in foil to keep it moist. Its color ranges from white to straw-yellow with an unmistakable marbled green or bluish-green mould. The taste ranges from mild to sharp, depending on age. Gorgonzola is also excellent in salads and dips. Milk: cow milk Texture: soft

BITTO DELLA VALTELLINA :

BITTO DELLA VALTELLINA Cheese made from whole cows' milk coming from traditional cow breeds of the area, possibly with the addition of not more than 10% goats' milk, with medium to long ageing, having an even, concave cylindrical shape with flat faces and a sharp-edged rim. The outside has a straw-yellow colour, which tends to becomes more intense with ageing. The cheese is produced using traditional methods, connected with the environmental characteristics, during the period between June 1 and September 30. Milk: Cow, Goat milk Texture: Firm

PUZZONE DI MOENA:

PUZZONE DI MOENA Typical of the Fassa Valley, it has a smooth soft texture, with a few tiny, irregular holes filled with milk fat. Its intense flavour, lightly and pleasantly piquant after 5 months of ageing, renders it a product for enthusiasts: you either love it or hate it . Milk: Cow`s milk Texture: Crumbly

MONTASIO :

MONTASIO M edium mature and mature cows5 milk cheese, cylindrical in shape' with straight or almost straight base with straight or slightly convex sides. E etymologically, the name of the cheese refers to the group of mountains known as the Giulian Alps, from which there is a vast high plateau historically renowned for summer mountain grazing. The cheese is made by traditional techniques which have become established over time, following the evolution of the sector. A fter the milk has been coagulated with calf's rennet, the curds are broken up until a texture like grains of rice is achieved, then it is cooked and salted and sent to ripen for a medium to long length of time. Milk: Cow`s milk Texture: Firm

INBRIAGO SOT LA TRAPE :

INBRIAGO SOT LA TRAPE Ubriaco means drunk or drunken in Italian. It can also be spelled Umbriaco. This cheese originates from ancient times in the Friuli Venezia Giulia region of Italy when Olive Oil was scarce and expensive. Grape pomace and wine was plentiful after harvest and was substituted to preserve cheese. Ubriaco is a hard cheese made from cow's milk, which is soaked in wine and covered with the crushed grape skins (grape pomace – the remains from pressing) for a period of time (days/weeks). The cheese is then allowed to further mature for six to ten months. It results in a cheese with a pale yellow-gold color, with a dark purple to light violet rind (depending on the grapes and age) and firm, slightly crumbly texture and some tiny holes. Milk: Cow`s milk Texture: Hard

MONTE VERONESE :

MONTE VERONESE C ows' milk cheese, semi-cookeds of two types: whole milk and semi-skimmed milk cheese, called "d'allevo" (light), medium mature and rectangular in shape . G eographical area: communes of the province of Verona forming a continuous area . T he cheese has always historically been obtained in the area of Monte Baldo in the province of Verona, retaining its original characteristics due to the particularly restricted area. T he curds, obtained from whole and semi-skimmed milk cooked with rennet, are cut and then scalded by being left in the heating vat. The product is then salted and left to mature. Milk: Cow`s milk Texture: Crumbly

GRANA PADANO :

GRANA PADANO The cheese which originated long ago in Val Padana has always been well known for its quality and the volume of cheese produced. Etymologically, the name "Grana" refers to the peculiar morphological characteristics of the curds, which are granular in texture. Historically, the name Grana came to be used with adjectives referring to the Padana plain from where the product came, which, in time, gave rise to a single geographical name ("Padano"). The milk, left to stand and then partially skimmed, is coagulated by adding calf's rennet, the curds are then broken up into fine granules and scalded until the granules become elastic, then they are put into moulds for at least 48 hours and then into brine; the natural maturing phase in a suitable environment lasts for one to two years. 15 lt of milk needed for 1 kg of cheese Milk: Cow`s milk Texture: Crumbly

PARMIGIANO REGGIANO:

PARMIGIANO REGGIANO From numerous historical sources, it appears that the most significant contribution made to the actual beginnings of the product came from the Benedictine abbeys, which, in medieval times , helped to drain the area in question, also disseminating technical information about how to process the milk which was handed down from century to century The milk, taken from two milkings of which one was left to stand so that it could be skimmed, is coagulated with calf's rennet, followed by the cutting of the curd, draining and cooking to obtain a homogeneous caseous, well-consolidated mass and is then put into appropriate moulds; after a few days salting takes place and then natural maturation for at least 12 m. Milk: Cow`s milk Texture: Crumbly

FORMAGGIO DI FOSSA :

FORMAGGIO DI FOSSA Dicth's cheese is a typical local product obtained by the fermentation in the seasoning ditch of the local cheese produced in the area between the Rubicone and Marecchia valleys. The ditch is a subterranean environment dug in tufa with a flask shape. It is 4/7 metres deep with a diameter of 2 metres. Probably, it dates back to the Middle Ages. The custom of "bury" the cheese has been handing down for centuries, extremly important for local agricultural traditions. The origin of this usage is unknown, perhaps it was used to hide cheese from enemies, or to preserve it in case of siege. But some documents of the XV century show that this usage was practised also when Sogliano was under the MALATESTA's rule Milk: Cow milk Texture: Crumbly

SAN STE` :

SAN STE` Regular cylindrical shape, weight from 3 to 18 kilos according to the size of the round. Elastic and smooth thin rind, from straw yellow to brown according to the maturation degree. Straw yellow texture, with characteristic small and widespread holes. Characteristic milk aroma for the minimum maturation period; fragrant and intense, almost bitter, when mature. The maturation process lasts at least two months. Milk is partially skimmed before undergoing coagulation with calf's rennet. The coagulation temperature is about 32/35°C. The coagulation process lasts about 2 hours. Traditional processing includes the following stages: curd breaking with a wooden stick and curd gathering with the skimmer in a cloth placed in a mold. The product is worked by hand to be crushed, squeezed, and pressed, so that all the serum comes out. Then it gets salted and put under the press for 2/3 days. Then it is dry salted for a few days. Afterwards, the maturation period begins in special premises with a cellar temperature (15°C) and a relative humidity not lower than 60%. Milk: Cow`s milk Texture: hard

PECORINO ROMANO:

PECORINO ROMANO H ard cooked cheese made from whole sheep's milk either medium-mature or mature depending on whether it is for table use or for grating, cylindrical in shape with straight sides. T he cheese is of very ancient origin, with many historical references to it in the Roman period; it spread over the centuries to the Latium region although the main source of milk continued to be Sardinia. Consequently the name of the cheese refers etymologically to its historical and geographical base, in line with the above-mentioned links with Sardinian sheep-rearing which, since the beginning of this century has also experienced considerable autonomous development of the processing and marketing of the product. T he curd, obtained from whole sheep's milk with lamb's rennet added, is cooked and cut up into granules the size of grains of rice and then is pressed and salted and left to ripen for a variable period . Milk: Ewe milk Texture: Crumbly

CANESTRATO :

CANESTRATO Canestrato, from a region of Foggia, is a traditional, farmhouse, unpasteurized, semi-hard cheese. Milk with paste rennet is curdled at 95 degrees F. Once the curd is firm, it is cut scalded by heating it to 110 degrees F, salted and then peppercorns are added. There is no set ripening period for this cheese, therefore its taste and consistency varies Milk: Ewe milk Texture: Hard

CACIOCAVALLO SILANO :

CACIOCAVALLO SILANO C ow`s milk cheese, semi-hard with a spun texture, varying' in maturity, oval or a truncated cone in shape, with or without a head, with the presence of holes . A cheese which has been known since the time of Ancient Greece, historically mainly produced in the territories where the species of cow indigenous to the South of Italy are found. The names "Caciocavallo Silano" are derived from the geographical name of the plateau of Sila, a name which has prevailed due to long use in the area of production and in the consumer markets. The name. T he curd obtained by coagulating the milk by adding calf's rennet, is subjected to a spinning process in hot water, followed by moulding into the traditional shapes. Then salting and variable ripening takes place, but only for a short time. Milk: Cow`s milk Texture: soft

PECORINO TOSCANO:

PECORINO TOSCANO Ripened for a short or long time depending on whether it is to be used as a table cheese or for grating, cylindrical in shape with straight sides and with a slightly convex base .T his cheese, of very ancient origin, dates back to the Etruscan period and there are numerous historical references to it, over the centuries it has been distributed in the area named "Maremma", situated mainly in the Tuscany region. Traditionally the product was given names referring to its geographical origins or with the more general name of "toscano“ .T he curd, obtained from whole sheep's milk with added calf ' s rennet, is cooked and cut up into hazel-nut-sized pieces for the soft cheese or into corn i sized pieces for the semi-hard cheese and is then pressed and salted; a variable period of ripening Milk: Sheep milk Texture: Depends

BURRATA :

BURRATA Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it a unique soft texture. It is usually served fresh, at room temperature. The name "burrata" means "buttered" in Italian.. Milk: Cow`s milk Texture: Creamy

SCAMORZA CALABRA :

SCAMORZA CALABRA Scamorza calabra unpasteurised cows’ milk cheese, which is produced throughout the year across the region of Calabria. It is a fresh, spun, pear-shaped cheese which is consumed within 15 days. Weighing about 250 g to 800 g, the rind of the cheese is hard, smooth, shiny, thin, and white or ivory in colour depending on the maturation period. It has no holes and a sweet flavour. It can also be smoked. Milk: Cow`s milk Texture: Semi Hard

MOZZARELLA CAMPANA :

MOZZARELLA CAMPANA Cheese made exclusively from whole buffalo milk with a spun texture, uncooked, round in shape or of a shape Typical to the area of production: bite-size pieces, plait-shaped, pearl, cherry or knot-shaped. After the milk has been coagulated, the curds then undergo a spinning process in hot water and are then modelled into the traditional shapes. The natural factors are connected both with the characteristics of the territory defined, which tend to be humid, and with the particular climatic conditions which are favourable for buffalo rearing Milk: Buffalo milk Texture: Semi-soft

FIOR DI LATTE :

FIOR DI LATTE Fior di latte (written also as fiordilatte) is used to distinguish the mozzarella made from cow's milk from that made from buffalo's milk. When slightly desiccated (partially dried), the structure becomes more compact Milk: Cow`s milk Texture: Soft

RAGUSANO :

RAGUSANO Cheese from whole cows' milk, with medium to long ageing, having a block shape and a square cross-section, with rounded corners. It is possible to find slight grooves on the surface from the cords used to hang the cheese during the ageing process.The cheeses of Sicily have been known since the time of ancient Greece and have maintained certain characteristics over the centuries.After the milk is coagulated with calf or kid rennet, the curd is broken into granules which are initially lentil-sized, and which are about the size of rice grains by the end of processing . After the drying stage, the curd obtained is cut and covered with hot water, making it possible to process it into its characteristic shape. The product is then salted and aged for a medium-long period of time The cheese is aged 20 months using techniques normally applied to Parmigiano-Reggiano. Milk: Cow`s milk Texture: Depends

GRAN SARDO :

GRAN SARDO Produced in Sassari, an area of Sardinia famous for its pecorino, our Pecorino Gran Cru is made with 100% sheep’s milk. The cheese is aged 20 months using techniques normally applied to Parmigiano-Reggiano. Aroma: an incredible balance of the sophisticated notes from the long agiging and the sweetness of fresh milk. Flavor: sweet and well balances, with a intense bouquet of flavors, including long lasting milk aromas – rarely found in aged cheeses. Texture: medium-firm. Melts nicely in your mouth. Milk: Ewe milk Texture: Crumbly

FIORE SARDO :

FIORE SARDO It is a cheese of cylindrical or wheel shape. The rind is natural, golden-yellow to dark brown and has a sour, damp smell. The cheese is hard and grainy and has a wonderfully rich flavor, with caramel sweetness, salty tang and a hint of fruit. Rennet from lamb is used to coagulate milk. When drained, the curds are scalded in hot water to seal the rind. Then, they are stored on a woven reed shelf absorbing the sweet smoke as they dry. Ripening continues in another room or the attic and the cheeses are periodically rubbed with olive oil and sheep fat to keep them moist. This cheese ripens in three to six months. Milk: Ewe milk Texture: Hard

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You would be amazed to know that the most expensive cheese in the world is not of French origin. It is actually Swedish! The price of this cheese is $260/Kilo. Stunned? There is one more thing to amaze you: this is a Moose milk cheese. It is prepared at the Moose House which is a 59-acre moose dairy farm , in the north of Sweden. The three Moose who are the proud providers of the milk for this cheese are Haelga, Gullan, as well as Juna. It takes around two and a half hours to milk them. They produce around 3.8 litre of milk each day. But, the milk and the subsequent cheese are as precious as these Moose's only in the period of May to September.

CASU MARZU:

CASU MARZU Sardinian cuisine includes a type of cheese that is actually illegal in most places, including Italy! Casu Marzu is probably the “nastiest” form of cheese ever eaten in polite society. This sheep’s milk creation is the product of sunshine, fresh air and flies. The cheese is left outside to rot for a few weeks in the sun until it is literally crawling with maggots. Once the cheese is full of thousands of jumping maggots it is ready to eat (maggots included).

Slide 48:

12 litres milk per day Average 20 yrs life 1 milking a day Free feeding 60 litres milk per day Average 10 yrs life 2 milking a day 60 kg processed food

Hybrid and Crossing:

Hybrid and Crossing Intra-specific hybrids: Hybrids between different subspecies within a species (such as between the Bengal tiger and Siberian tiger) . Interspecific hybrids or crosses: Hybrids between different species within the same genus (such as between lions and tigers). intergeneric hybrids: Hybrids between different genera (such as between sheep and goats)