Cheese at the Great Yorkshire Show
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Schoolchildren from the region are given the chance to become
judges during the Children’s Class, using skills learnt at the Countryside Days,
organised by the Yorkshire Agricultural Society at the showground. Youngsters
from Pool C of E Primary School, Pool in Wharfedale and from Hebden Royd C of E
Primary School, Hebden Bridge discovered what it takes to grade cheese made from
pasteurised milk.
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Cheese is a solid food made from the milk of cows, goats, sheep and other
mammals. Cheese is made by curdling milk using a combination of rennet (or
rennet substitutes) and acidification. Bacteria culture acidify the milk and
play a role in defining the texture and flavor of most cheeses. Some cheeses
also feature molds, either on the outer rind or throughout.
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There are hundreds of types of cheese produced all over the world. Different
styles and flavors of cheese are the result of using milk from various mammals
or with different butterfat contents, employing particular species of bacteria
and molds, and varying the length of aging and other processing treatments.
Other factors include animal diet and the addition of flavoring agents such as
herbs, spices, or wood smoke. Whether the milk is pasteurized may also affect
the flavor. The yellow to red coloring of many cheeses is a result of adding
annatto. Cheeses are eaten both on their own and cooked as part of various
dishes; most cheeses melt when heated.
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For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon
juice. Most cheeses, however, are acidified to a lesser degree by bacteria,
which turn milk sugars into lactic acid, followed by the addition of rennet to
complete the curdling. Rennet is an enzyme mixture traditionally obtained from
the stomach lining of young cattle, but now also laboratory produced. Vegetarian
alternatives to rennet are available; most are produced by fermentation of the
fungus Mucor miehei, but others have been extracted from various species of the
Cynara thistle family.
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Cheese has served as a hedge against famine and is a good travel food. It is
valuable for its portability, long life, and high content of fat, protein,
calcium, and phosphorus. Cheese is a more compact form of nutrition and has a
longer shelf life than the milk from which it is made. Cheesemakers can place
themselves near the center of a dairy region and benefit from fresher milk,
lower milk prices, and lower shipping costs. The substantial storage life of
cheese lets a cheesemaker sell when prices are high or when money is needed.
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