Cheese pizza
Cheese pizza of the American Cheese Society, Inc. The normal lacteal secretion, practically free of colostrum, obtained by the complete milking of one or more healthy hooved mammals. Describing, Categorizing and Classifying Cheese There are multiple ways to describe, organize and classify cheese- including texture, milk type, and place of origin. Regardless of classification system, many varieties of cheese cross over from one category to another.
Standards of Identity for Cheese for 72 cheese and cheese products. Any cheese labeled with one of the cheese names identified must comply with the compositional and manufacturing requirements of that cheese. The cheese is produced primarily by hand, in small batches, with particular attention paid to the tradition of the cheesemaker’s art, and thus using as little mechanization as possible in the production of the cheese. The cheese must be primarily made by hand with milk from the farmer’s own herd, or flock, on the farm where the animals are raised. Milk used in the production of farmstead cheeses may not be obtained from any outside source. Care and attention must be paid to the purity, quality, and flavor of the milk. Specialty cheese is defined as a cheese of limited production, with particular attention paid to natural flavor and texture profiles.
Milk Treatment Sometimes cheeses are defined by if they have been made from Unpasteurized or Pasteurized milk. Unpasteurized, or raw, milk means that the milk has not been subjected to heat treatment before cheesemaking begins. Pasteurization is a process named after French scientist Louis Pasteur that applies heat to destroy pathogens in foods. 15 seconds also known as continuous flow pasteurization. Milk that has been heated but not to the level or time required for pasteurization must still be called unpasteurized. There is no legal definition for heat-treated or thermized milk. Competition is a premier competition for cheeses produced in the Americas.
The following categories are used to distinguish between many varieties of cheeses for judging, and they can be seen as a broad categorization of currently produced American cheeses. In terms of taste, this category of cheese is often defined by characteristically mild, lactic flavors accompanied by a tangy finish. Examples include: Fresh cheese curds, fresh chevre, Mascarpone, cream cheese, Ricotta, Quark, fromage blanc, cottage cheeses. Cheeses in this category are characterized by the white bloomy mold development of Penicillium candidum. Although often accompanied by other fungus such as the yeast Geotrichum, the overall appearance of these cheeses is that they have a thin, white, flossy rind, encasing a soft or semi-soft interior paste that breaks down and becomes softer as the cheese matures. Characteristic flavors include notes of mushrooms or truffle, and grassy or earthy flavors, although these should not eclipse the flavor of the milk and the cheese itself.
This category defines cheeses recognized by ACS as being uniquely American in their original forms, with a recipe that originated in the Americas. There is no restriction within the category as to milk type, texture, moisture content, method of ripening, or age. Examples include: Monterey Jack, Dry Jack, Brick Cheese, Brick, Muenster, Colby, and Teleme. American cheesemakers are creative, often developing new, never-before-seen cheeses. This category of the ACS competition is specifically designed to encompass the many cheeses made within the Americas that are inspired by or based upon established cheeses originating overseas, especially in Europe. This very broad category is further broken down into defined international styles as well as by classification of milk type.
