FACTS ON CHEESE.. EGGPLANT PARMESAN RECIPE- ( PRAMIGIANA DI MELANZANE)

Cheese consists of proteins and fat from milk, usually the milk of cows, buffaloes, goats or sheep. 

It is produced by coagulation of the milk protein, casein.Normally, the milk is acidified and the enzyme rennet added, causing coagulation. The solids are then separated and pressed into final form.Most cheeses melt at cooking temperature.

Cheese contains calcium, protein, phosphorous and fat.

Cheese is actually concentrated milk and thus more benefits than milk.

Being a lactose intolerant, i have no problem- ripened cheese contains only 5% of the lactose found in milk. I am a sucker for cheese. ha ha

 7grams protein= 30gram of cheddar cheese OR 200gram milk 

 200mg calcium= 30gram of cheddar cheese OR 150gram milk

Some studies claim that cheddar, mozzarella, Swiss and American cheeses can help to prevent tooth decay.

The calcium, protein, and phosphorus in cheese may act to protect tooth enamel. Cheese increases saliva flow, washing away acids and sugars.

A study by the British Cheese Board in 2005 found that cheese promotes good sleep. Cheese contains tryptophan, an amino acid that  relieve stress and induce sleep. For lactose intolerant, ripened cheese contain only 5% of the lactose found in milk. 

However, some aged cheeses contain significant concentrations of these amines (histamine, tyramine), which can trigger symptoms mimicking an allergic reaction, headaches, rashes and blood pressure elevations.

CV ART

TYPES OF CHEESE

There are several hundred types of cheese in the world. Switzerland alone has over 450. 

They vary by ingredients, made by different formulas, are fermented and aged differently. 

But they are all some form of animal milk, fermented into a soft to hard textured solid.

Cheese can be fermented and/or aged into a soft, semi-soft or hard food. It can be mild in flavor and aroma OR very sharp and strong.

Here are some types of the more commonly found cheese- varying texture, color and flavor intensity, depending on the ingredients used and length of the aging process.

EXQUISITE- I SIMPLY LOVE CHEEEESE

SOFT CHEESE

examples: Brie, Camembert, Feta, Cream cheese

Thissoft cheese are used to spread on bread or crackers.

FETA CHEESE  from sheep milk, ( Greek: φέτα) is a white brined curd cheese traditionally made in Greece. Feta is an aged crumbly cheese,in blocks, with a slight grainy texture and a strong salty taste.

It is used as a table cheese, in salads, pastries. Also in baking, eg:"spinach pie" and "cheese pie". It’s a soft cheese, which can be spread on bread or crackers  and either served cooked or grilled.

GOAT CHEESE - 

cheeses made with goat's milk, with a very soft, crumbly texture and white color

EXQUISITE !

CREAM CHEESE - 

this super soft cheese is used in baking, spread on bread and specifically bagels, crackers, savory snacks , with some raw vegetables, in cheesecakes,in salads and in the making cheese sauces.

Cream cheese is a soft, mild-tasting, white cheese with a high fat content.

Traditionally, made from non skimmed  cow’s milk enriched with additional cream. 

Also used in place of butter or part butter, when making cakes or cookies, and to make cream cheese frosting, which is similar to buttercream frosting ( a ratio of two parts cream cheese to one part butter) for carrot cakes.

SEMI-SOFT CHEESE

examples: Mozzarella, Cheshire Edam, Gloucester, Lancashire, Red Leicester, Emmental, Munster.

This type of cheese does not undergo any heating or pressing. The rind is rinsed and brushed with a solution of salted water enriched with specific bacteria, which encourages orange-colored fungi to appear. 

Ideal for snacking or desserts, some can be used for cooking if they stand up well to heat.Fresh mozzarella from buffalo or cows milk is generally white, but may vary to slightly yellow depending on the animal's diet.

Mozzarella is obtained through kneading and stretching the curd until it reaches the desired consistency.

Used for most pizzas and lasagna.


MEDIUM HARD CHEESE

Examples: Cheddar, Monterey jack, Emmentaler, 

Once transformed into curds, these types of cheese are heated, pressed, moulded and left to ferment. This is how the famous holes appear in cheese that is stored in cellars (such as Emmental). They are very rich in calcium. Maturing can take from 3-9 months, or longer.

Cheddar cheese is a relatively hard, yellow to off-white, and sometimes sharp-tasting, produced in several countries and originated in the English village of Cheddar in Somerset.

It is the most popular cheese in the United Kingdom, accounting for 51 percent of the country's annual cheese market and the second most popular cheese in the United States, after Mozzarella.

Monterey jack goes well on turkey sandwiches. Soft brie is smeared on French bread. Monterey Jack is an American semi hard cheese made from cow's milk.

Another version , Pepper jack mixes hot peppers with Monterey Jack.It is low in tyramine content, an organic compound associated with headaches, a cheese, safe to eat for migraine sufferers

Emmentaler is from Switzerland and is also known as Swiss cheese. It is a yellow, medium-hard cheese, savory but not very sharp in taste.

Switzerland had 450 varieties of cheeses, 99% from cow’s milk, the rest from goat’s milk.

The “original Emmentaler” has to be aged in traditional cellars with different age profiles: 

It is produced with raw cow's milk, adding only natural ingredients (water, salt, natural starter cultures and rennet). it is often put on top of gratins, dishes which are then put in the oven to let the cheese melt and become golden-brown and crusty.

HARD CHEESE
examples: Parmesan, Gruyère , Aged Manchego, Tuscano, Mascarpone
A hard cheese needs to have less water content (30-48%) than a soft cheese (which has 50-70%). Packed into moulds and stored for long periods (up to two years), they become hard and more pungent over time.

Parmesan cheese stands much more on its own in a Caesar salad as opposed to on top of a red pasta sauce. It is a hard cheese, grated and sprinkled over pasta dishes.

Gruyère  named after the town, Gruyère in Switzerland. Gruyère is sweet but slightly salty, with a flavor that varies widely with age.  When fully aged (five months to a year) small holes and cracks appear, with a slightly grainy mouth feel.

Gruyère is one of the finest cheese for baking. It is a good melting cheese, particularly suited for fondues. Used in traditional French onion soup and in chicken and veal cordon bleu. It is a fine table cheese. When grated, it can be used with salads and pastas

Mascarpone (English: /ˌmæskɑrˈpoʊniː/ or /ˈmɑːskərpoʊn/. This is an Italian cheese made from cream. Mascarpone is milky-white in color and is easily spread. It is a main ingredient of modern Tiramisu. Ricotta or mascarpone is used for cheesecake

PROCESSED CHEESE
The cheese is made up of a mixture of cheese(s), butter, cream and milk that is heated and emulsified. Some are flavoured or spiced.
FRESH CHEESE
Cottage cheese.This is a very white, curdled fresh cheese with 80% water content, milk, is curdled and drained and there is no ageing. Cottage cheese is typically eaten with fruit or in salads.
BLUE CHEESE
Roquefort, Gorgonzola, Stilton, Boursin, Brick, Brie

Stilton with ginger and mango is good for dessert.
The cheese is inoculated with penicillium cultures, allowing mould to 
develop in the cheese. This is what produces the green or blue veins.
Generally, cheeses with a high water content  are lower in fat, but fat is important for the cheese’s texture and taste, so low-fat ones a bit bland.

RICOTTA means “cook again” in Italian, referring to the second processing of the liquid in cheese production. Made made from the whey left over during the production of cheese from milk. 
Ricotta is not properly a cheese because it is not produced by coagulation of casein. 
Rather it is made by coagulating other milk proteins, left over in the whey that separates from the milk during the production of cheese.
Ricotta can be safely eaten by individuals with casein intolerance. 

Is a favorite component of Italian desserts- cheesecakes, cannolli, cookies. 

Also used in savory dishes- pasta, calzone, pizza, lasagna and ravioli.

It can be mixed with condiments, such as sugar, cinnamon, orange flower water and chocolate shavings and served as a dessert.

Combined with eggs and cooked grains, then baked firm, 

A great substitute for mayonnaise in salad and as a sauce thickener.

Is there an alternative cheese without lactose, whey, lactic acid, lacticity, lactaromoty, colostomy, or anything else animal in it?

The first 100% Vegan Cheese that tastes great and actually melts!" Vegan Gourmet® Cheese Alternatives" are currently available in four delicious flavors: Mozzarella, Cheddar, Nacho and Monterey Jack .

                                                                 RECIPE

EGGPLANT PARMESAN

RECIPE: EGGPLANT PARMESAN ( PRAMIGIANA DI MANZANE)

AS IT IS DONE IN CATANIA, SICILY ( THE SICILIAN WAY )

With its liberal use of aubergines and tomatoes, this is an ancient Sicilian dish.

"Parmigiana" is the Italianization of the Sicilian dialectal word "parmiciana", and likened this to "parmigiana"(sicilian- meaning "shutters"), due to the overlapping manner in which aubergine slices are laid in the dish.

The word Parmigiana is often rendered as "Parmesan" in English-speaking countries.

Recipe from  http://cookntaste.it/recipe/162 with many thanks.

I tried this, I just cooked it the way it is, the ancient Catania way ad find it delicious, what more parmesan being one of my favorite cheese. There you are, do give it a try. For me, cheese is exquisite- anytime...

Ingredients: Yield 4 servings

2 big eggplants

800 gm tomato sauce

1 clove garlic

1 egg

Grated parmesan cheese

Olive oil

Salt and pepper

Cooking directions:

This recipe is originally from Catania, which means that the Parmigiana is limited to only three layers.

Cut eggplant into slices, soak in salt –to remove some of it’s water and bitter taste.

In the meantime prepare the tomato sauce using garlic and tomato puree(passata)

Then rinse and drain eggplants. Fry in a non stick pan using minimal oil ( I did shallow frying). Next time, I must do pan fry only, for a less oily finish

In a baking pan, spread some tomato sauce, then arrange ingredients in layers starting with eggplant slices, next tomato sauce and finally a layer of parmesan.

After 3 layers, spread to cover whole of top with beaten egg, mixed with parmesan, salt and pepper. Personally I did not use salt, as parmesan is salty enough.

The egg makes the top layer crispy.

Bake at 180C for 20 minutes.

Tip: It is easier to cut when dish is not too hot and best to serve when parmesan is lukewarm, it’s more enjoyable and tastier.

On another note, I found this 

EGGPLANT PARMEGIANA recipe at

Here is a pic to begin with.. do check this out, innovative, there is a lot more ingredients added to this recipe, such as three types of cheeses and six herb varieties.

HAPPY COOKING.
check this out at......

www.zencancook.com/2010/09/eggplant-parmegiana/ 



I GOT A COMMENT FROM MALAY KADAZAN GIRL, WHICH I WANT TO HIGHLIGHT IN THIS POST- SHE SAID: When I was breastfeeding my eldest son, I can't eat cheese because my son was allergic to it. He gets rashes whenever I ate cheese. No pizza for me for months.  Thank you Diana for your great contribution- wan from cooking varieties