May 15th Chapter Meeting: Sambuca Restaurant
Host: Chef Steve Shires

The Meeting opened at 6:00 pm with the V-President Rick Kahre leading the Chapter with the Culinarians Code and the Pledge of Allegience.. The Chapter Chaplin, Leroy Parker, led us in the opening prayer.

President Gary Rawson introduced guests in attendance. Marsha Drake of Mobile Fixture Company. - is opening a kitchen and Restaurant supply company in LaVergne. Marsha expressed intentions of joining our Chapter and offered their location for a future meeting site. Another guest was Gep Nelson- Nashville Restaurant Group -Wild Iris Cafe, The Yellow Porch, Cross Corner Bar & Grill, and Flying Horse.

At 6:05 the minutes for the April 2006 Chapter meeting were read by Cathy Hoormann and approved as read.
Anna Lia Hicks read the financial reports and they were approved.

Cathy Hoormann announced the Details of the Purity Dairy Ice Cream Competition- Confirmed for July 30th from 1 pm to 3pm at the Wild Horse Saloon on 2nd Ave.  Application Form is available on-line.

Fresh Cheeses The term “fresh” is used to describe cheeses that have not been aged, or are very slightly cured. These cheeses have a high moisture content and are usually mild and have a very creamy taste and soft texture. These may be made from all types of milk and in the United States, these cheeses will always be pasteurized. It is always best not to buy fresh cheeses if they are not going to be consumed before the expiration date indicated on the package, as they are highly perishable. Cheeses in the Fresh category include Italian Style Mascarpone, and Ricotta, Chevre, Feta, Cream Cheese, Quark and Cottage Cheese.

Soft-Ripened Cheeses The term “soft-ripened” is used to describe cheeses that are ripened from the outside in, very soft and even runny at room temperature. The most common soft-ripened cheeses have a white, bloomy rind that is sometimes flecked with red or brown. The rind is edible and is produced by spraying the surface of the cheese with a special mold, called Penicillium candidum, before the brief aging period. In the United States soft-ripened cheeses are generally produced from pasteurized milk. Cheeses in the soft-ripened category include brie and camembert styles, triple crèmes, as well as particular branded cheeses produced throughout North America.

Firm/Hard Cheeses The terms “firm” and “hard” are used to describe a very broad category of cheeses. Their taste profiles range from very mild to sharp and pungent. They generally have a texture profile that ranges from elastic, at room temperature, to the hard cheeses that can be grated. These cheeses may be made from pasteurized or raw milk, depending on the cheese and the cheese maker. Cheeses in this category include gouda styles, most cheddars, dry jack, Swiss (Emmentaler) styles, Gruyere styles, many “tomme” styles and Parmesan styles.

Blue Cheeses The term “blue” is used to describe cheeses that have a distinctive blue/green veining, created when the Penicillium Roqueforti mold, added during the cheesemaking make process, is exposed to air. This mold provides a distinct flavor to the cheese, which ranges from fairly mild to assertive and pungent. Blue cheeses are found in all of the categories above, except for fresh cheeses. Blue cheeses may be made from both pasteurized and raw milk, depending on the age of the cheese and the cheese maker. Blue cheeses may be made in many styles, the most common being the French (Roquefort), Italian (gorgonzola) and Danish blue styles.

 Natural Rind Cheeses Natural rind” cheeses have rinds that are self-formed during the aging process. Generally, no molds or micro flora are added, nor is washing used to create the exterior rinds, and those that do exhibit molds and micro flora in their rinds get them naturally from the environment. Because most natural rind cheeses are aged for many weeks, to develop their flavor as well as the rinds, many natural rind cheeses are made from raw milk. Many “tomme” style cheeses fall into this category, especially the French Tomme de Savoie and Mimolette, as well as the English Stilton (also a blue), and Lancashire cheeses.

Washed Rind Cheeses Washed rind” is used to describe those cheeses that are surface-ripened by washing the cheese throughout the ripening/aging process with brine, beer, wine, brandy, or a mixture of ingredients, which encourages the growth of bacteria. The exterior rind of washed rind cheeses may vary from bright orange to brown, with flavor and aroma profiles that are quite pungent, yet the interior of these cheeses is most often semi-soft and, sometimes, very creamy. Washed rind cheeses may be made from both pasteurized and raw milk, depending on the style of the cheese and the cheese maker producing them. Cheeses in this category include some tomme-style cheeses, triple-crème, and semi-soft cheeses, similar to Epoisses, Livarot and Taleggio