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MELJUN CORTES Lesson10project1c Complete Key

MELJUN CORTES Lesson10project1c Complete Key

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MELJUN CORTES Lesson10project1c Complete Key

MELJUN CORTES Lesson10project1c Complete Key

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Categories:Types, School Work
Published by: MELJUN CORTES, MBA,MPA on Feb 01, 2013
Copyright:Traditional Copyright: All rights reserved


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February 4, 2013«First_Name» «Last_Name»«Address_Line_1»«City», «State» «ZIP_Code»Dear «First_Name»,I am writing to ask for your help with my most recent magazine article. I am embarking on anew topic in my career as a writer, food. I have decided that I would like to write an informativearticle about popular cheeses and have collected some information through my research. I haveenclosed a draft list of cheeses that I am proposing for the article. I would greatly appreciateyour review and comment regarding this list.Kindly review the document and advise me if you find the list to be appropriate for
 In-Times Magazine
. After I receive your feedback, I will prepare a draft of my article which I will sharewith each of you. Please accept my genuine appreciation for your kind assistance with thisventure.Sincerely,Student NameMerge fields inserted
Types of Cheeses
American cheese is smooth, with light, yellow or orange color. The cheese is usually cut intosquare slices and it does not separate when melted. It has a mild taste.Asiago is made in the region of Vicenza and Trento. It is a traditional, farmhouse and creamery,unpasteurized, hard cheese. Originally made of ewe's milk, now is made entirely of cow's milk.There are two types of Asiago: first one (mistakenly taken for Pressato) is a lightly pressedcheese made from whole milk matured for 20-30 days. Another one (Asiago d'Allevo) is themature cheese made with skimmed milk. Long and slow maturation process creates fruity,slightly sharp cheese with a compact, granular interior full of small holes. Matured over 2 years,becomes intensely flavored. Can be grated and used as a condiment.Baby Swiss - Its appearance and texture is ivory to pale yellow. It is a creamy cheese with smallholes and it melts well when shredded. Baby Swiss has a buttery, slightly nutty and sweet flavor.It goes well with sweet fruits and berries croissants and muffins, white and red wine, juices andeven ice-cold milk.Blue - It is a white cheese with blue veins and sometimes crumbly interior. This cheese usuallyhas tangy, piquant, spicy and peppery flavor. Use in salad dressings with cream cheese forspreads.Brie is the best known French cheese and has a nickname "The Queen of Cheeses". Severalhundred years ago, Brie was one of the tributes which had to be paid to the French kings. InFrance, Brie is very different from the cheese exported to the United States. "Real" French Brieis unstabilized and the flavor is complex when the surface turns slightly brown. When the cheeseis still pure-white, it is not matured. If the cheese is cut before the maturing process is finished, itwill never develop properly. Exported Brie, however, is stabilized and never matures. StabilizedBrie has a much longer shelf life and is not susceptible to bacteriological infections. Brie, one of the great dessert cheeses, comes as either a 1 or 2 kilogram wheel and is packed in a woodenbox. In order to enjoy the taste fully, Brie must be served at room temperature.Cheddar - The most widely purchased and eaten cheese in the world. Cheddar cheeses wereoriginally made in England, however today they are manufactured in many countries all over theworld. Fully cured Cheddar is a hard, natural cheese. It is shaped like a drum, 15 inches indiameter, with natural rind bound in cloth. Normally, the color of Cheddar range from white topale yellow. Some Cheddars, however, have a color added, giving the cheese a yellow-orangecolor. Cheddar is always made from cow's milk and has a slightly crumbly texture if properlycured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer itmatures. It is generally matured between 9 and 24 months. The important thing in purchasingCheddar is to consider the age of the cheese. Milk is heated to 86 degrees F and inoculated with aCheese list added to second page.

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