Retail & Foodservice Professionals' Guide To California Cheese

A resource for the specialty cheese retailer and professional chef on contemporary cheeses and cheesemaking with information on sourcing, storing, handling, serving and selling fine California Cheeses.

Professionals' Guide

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	1. Cheese Tasting and Appreciation A discussion of the terms used to describe cheese flavor and texture and information on how to taste cheese.
	2. Merchandising Cheese for Retail Information on merchandising cheese in the specialty cheese shop or grocery store cheese department.
	3. Merchandising Cheese for Restaurant and Foodservice Tips for showcasing cheese in restaurants and foodservice operations.
	4. Sourcing, Storing and Handling Cheese A guide to the complete selection of California cows milk cheese, a checklist for receiving shipments and a guide to storing various types.
	5. About Cheese and How It's Made Information on the origins of California's cheesemaking; how cheese is made and the different families of cheese.
	6. Pairing Cheese and Wine Guidelines and tips for pairing cheese with wine.
	Special Section The Art of Flavor Development is an in-depth discussion of the many factors that shape flavor development in cheese.
Resources: California Cheesemaking Glossary [PDF] Frequently Asked Questions about Cheese [PDF] Suggested Reading [PDF] Please Note: You must have Acrobat Reader installed in order to veiw the PDFs. To get Acrobat Reader, click here. PROVIDED COURTESY OF THE CALIFORNIA MILK ADVISORY BOARD An Instrumentality of the Department of Food & Agriculture, State of California.

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Food Safety Facts

Store fresh milk in the refrigerator, which is typically set at 38ºF-40ºF.
Keep it in the same container that it is sold to prevent absorption of other flavors.
Look for the "sell by" date, which refers to how long the retail store can keep the product for sale on the shelf.
If milk has an off odor or taste it is best to discard it, regardless of what the "sell by" date says.
Do not leave milk sitting on the counter for more than a few minutes.
Never return unused milk to the original container.
Freezing milk causes undesirable changes in texture and appearance.
In the case of buttermilk, separation normally occurs as it sits, so shake well before using.
Ultrapasteurized cream keeps several weeks longer than pasteurized cream or half-and-half, but once opened should be used within one week.