Cheese Informative

Darin Allen Spch 120 Informative Speech CHEESE General Purpose: To inform the class Specific Purpose: To inform the class on tasting, storage and generalized facts on cheese Central Idea: Cheese is a basic dietary supplement I. Introduction A.

Have you ever wondered how the holes get in Swiss cheese? Is it rue…Do “Happy Cows” really come from California?

B.

The number food craving of American’s is cheese according to a survey conducted by the American Dairy Association. Based on studies by the USDA, the average American consumes about 31 pounds of cheese per year. Cheese is a basic supplement in the American diet often replacing higher priced meats that people can no longer afford. Recently, many Americans have begun to substitute pasta dishes as a basic item on the dinner menu, most of which are made with some type of cheese.

C.

I am going to inform you on cheese tasting, the storage of cheese, and some generalized facts on certain cheeses.

A.

Cheese Tasting

II. Body 1. Let the cheese warm to room temperature so that its aromas and flavors are at their maximum levels. 2. Taste milder cheeses first and progress to the stronger flavored ones, leaving blue cheeses till near the end and tasting "stinky" cheeses last. 3. Taste each cheese at its center first and then work your way to the outside where the cheese is most aged and stronger in flavor. 4. Taste the rind/skin last. 5. Taste starting from the tip of your tongue working towards the back of your mouth. This takes advantage of all of the taste receptors in your mouth and brings the cheese in contact with of all of the sense areas: sweet, salty, acidic, bitter, etc. 6. Take note of these characteristics when you taste: a. texture — smooth, grainy, crunchy, etc. b. density/weight — how compact the cheese feels in your mouth. c. intensity — how flavorful is the cheese. d. acidity — tartness, lemony. e. duration/finish — how long each of the characteristics last. f. fruit — fresh dairy tones, sweetness. g. saltiness. h. flavors — earthy, nutty, roasty, toasted, musty, mushroomy, meaty , etc. 7. Aroma - don't be shy about smelling the cheese just as you would wine. 8. Based on an article in Gourmet Foods, you should treat cheese tasting like wine tasting.

B.

Storage of Cheese 1. Semi-soft to hard cheese should be wrapped in foil to prevent mold, but if you enjoy soft cheeses like Brie, using plastic is perfectly acceptable. Cheese continues to ripen in your refrigerator no matter how carefully you store it that’s why you should enjoy soft cheeses soon after purchasing. Once opened, they’ll only keep for one to two weeks. 2. Harder texture cheeses remain fresh longer. Blue cheeses will keep for one to four weeks; Cheddars and Swiss for several weeks; and hard cheeses are usually good for several months. 3. Store your shredded cheese in an airtight container. Shredded cheese has a more exposed surface area, so it is more likely to mold and should be used within a couple of days. 4. According to Hilmar Cheese Company, if a semi-firm or hard cheese has mold on it, simply use a knife to cut away the moldy spots. However, if mold appears on any soft cheese, like cream cheese or cottage cheese, it must be thrown away. 5. Cheese can be frozen to make it last longer. However, it will undergo a textural change. Softer cheeses may separate, and harder cheeses may turn more crumbly. The good news is, if you plan to use your frozen cheese in cooked dishes, you’ll hardly notice the difference. To freeze cheese, double wrap it and keep in the freezer for no longer than four to six months. When ready to use, thaw the frozen cheese in the refrigerator and use within a few days.

C. Generalized Cheese Facts 1. It takes eight pounds of milk to make one pound of cheese. 2. Cheddar cheese is so low in moisture that it can last for years. However, it will get a stronger taste as it ages. 3. Softer cheeses have a lower fat content than hard cheeses because they have a higher percentage of water. Cream cheeses and cheeses labeled double and triple cream are the exceptions as they are particularly high in fat, containing about 47 percent fat. 4. The higher the water content of cheeses, such as cottage cheese, the faster they tend to go bad. Cottage cheese lasts for only three weeks after it is produced. 5. The California Milk Advisory Board, revealed that over 160 types of cheese are produced from the milk of California cows. 6. Packaged shredded cheese contains an anti-caking agent to prevent it from clumping. It is not known if the anti-caking agent is harmful or beneficial to your health. 7. Cheese can be made from the milk of several different types of mammals, including cows, sheep, goats, buffalo, horse, and camels. 8. More than 1/3 of annual U.S. milk production is utilized to make cheese according to a recent report from cheese today III. Conclusion A.

Now that you have been informed on cheese tasting, storage and generalized facts on cheese, I hope you will make sensible choices regarding your cravings for cheese. I hope that you will be able to enjoy a variety of cheeses and incorporate them into your favorite recipes.

B.

Cheese tasting is simple but the palate of each person is definitely discernable. Everyone has there own likes and dislikes and with the broad selection of cheeses most people will find their own favorite selection.

C.

So the next time that you see Swiss cheese, know that the holes came about from gases being released during the aging process. And as far as those “Happy Cows” in California…I would like to informally introduce you to a few of them!