Cheese Tasting lab/ Setting up a successful Charcuterie board
Students learned to not just inhale their food but to look at evaluate cheese by taste, color, smell, feel and then they rated their cheeses 1-10 for best overall flavor. Did you know? Yellow Cheddar really starts out white but it gets its color from annato oil. Annato is a seed from the achiote plant when pressed the oil that comes off of it is red which gives the cheese a yellow to orange hue. Pro tips: The top layer of cheese for baked mac & cheese should always be extra sharp cheddar because it has a saltiness, a great melt texture, and a distinctive flavor profile that elevates the softer, milder cheese flavors underneath. Grocery Tip: Pre-shreded cheese in the dairy aisle usually have corn or potato starch added to them so your cheese doesn't clump together. Sometimes EDTA an anti clotting solution also used in medical facilities is added as well. Best practice is to buy the block and shred your own cheese.
