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Cheese and Other Dairy Products
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
Prerequisites
Before studying this chapter, you should already
- Have read “How to Use This Book,”, and understand the professional recipe format.
- Have a sound knowledge of sanitation procedures, especially as related to protein foods.
- Know how to calibrate and use an instant-read or probe thermometer.
Dairy products, and the many foods made from them, are important elements in the garde manger repertoire. Fresh cream and various types of fermented or soured creams are widely used as ingredients in cold sauces, salad dressings, and cold soups. Both plain and flavored butters are used as spreads and fillings. Fresh soft cheeses may be used in the same way. Cream is also used to lighten mousses, mousselines, and custards. Firm and hard cheeses are frequently used in hors d’oeuvres and salads, and they are featured ingredients in sandwiches. Finally, cheeses of all types are enjoyed in their own right when they are presented as cheese platters for receptions or parties—or, in the classic manner, as a cheese course served between the main course and the dessert of a formal meal.