Just The Facts

Cheezie Facts

 

The basic principles of cheese making is the same for all natural cheeses. The object is to extract the water from milk, leaving the milk solids (protein, vitamins, fat) behind. There are several factors determine the type and flavor of the cheese produced. These include the amount of whey (the liquid portion of the milk) left in the curds (the solid components of milk) after they are cut and cooked, the type of culture used, and how long the cheese is aged.


Real cheese is a good source of protein and provides all essential amino acids needed for growth and tissue repair. Cheese also provides important nutrients such as calcium, vitamin A, and essential acids. The only carbohydrate found in milk also present in cheese is lactose, or milk sugar which is lost during cheese making.

 
Moisture content in cheese is one standard to define different cheeses. Generally speaking, the lower the moisture content, the firmer the cheese. The firmer the cheese, the slower the ripening, the more selective the flavor and aroma and the longer the shelf life. For example, hard grating cheeses are low in moisture, and are ripened for long periods of time to obtain the desired flavor or softer, high moisture cheeses which are more perishable.
 
 

Fresh from the Vine:

 

One of the most important ingredients for Pizza is the sauce. Without the tomato, pizza
would have tasted much differently.

Tomatoes (which are actually a fruit) was first believed to be domesticated around
Mexico and Central America by the ancient indigenous population. The Aztecs and
Incas are the first credited for raising it as a food crop in 700
AD.

In the 16th century European Explorers were so appreciative of this fine fruit that they
decided to introduce it to the rest of Europe. Interesting enough while the Italians,
French, and Spanish began to actively use it as ingredients for recipes, the English
saw it as a novelty yet poisonous food.

 
This myth continued into the American colonial period and up to the middle of the 1800's when it began to gain acceptance. Because of the tomato's popularity among the Italians in the past few centuries it was used as a topping by Raffaele Esposito, an Italian baker who is credited with being the first to create the modern pizza