How to be a big cheese at dinner

Waitrose believes that making simple cheeses, a home counties cheddar, an earthy blue or a British version of Feta, could be the new culinary theatre to sweep through kitchens. Picture: Debbie Yazbek

Waitrose believes that making simple cheeses, a home counties cheddar, an earthy blue or a British version of Feta, could be the new culinary theatre to sweep through kitchens. Picture: Debbie Yazbek

Published Dec 17, 2013

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London - Enthusiasm for home baking, with its delicious cupcakes and warm crusty loaves, is to be joined by a new kitchen culture, home-made cheese.

The chefs and food experts at British retailer Waitrose believe the idea of serving a slice of home-made cheese and chutney will be the latest way for families to impress their neighbours.

The cost of living squeeze and the success of TV shows such as The Great British Bake-Off have fired a revival in making things from scratch at home.

Skills that have long since died out following the success of the mass market supermarkets, the fridge, kitchen gadgets and the ready meal are making something of a comeback.

And Waitrose believes that making simple cheeses, a home counties cheddar, an earthy blue or a British version of Feta, could be the new culinary theatre to sweep through kitchens.

Gordon McDermott, course manager at Waitrose Cookery School, said: “Home baking will be bigger than ever in 2014, but as well as bread and cakes, food-lovers will master the comparatively unknown skill of cheese making.

“Along with our own bread and chutney we’ll be proud to serve up a wedge of home-made halloumi or feta.”

The idea of making cheese at home is among a number of food trends experts at the retailer expect to take off during 2014.

Waitrose executive chef Jonathan Moore suggests the focus for new foods will switch away from Asia in the east to South America, particularly Brazil, Peru and Mexico.

“Unfamiliar fruit, vegetables and spices will come to our attention and ceviche - fish cured with citrus - will become the new sushi,” he said.

The innovations manager at the chain, Kathryn Keohane, predicted the dinner party will become part circus act.

“Entertaining will be synonymous with theatre and fun. Marshmallows and candyfloss will feature on menus and foodies will seek out the next generation fondue,” she said

The top prediction of development chef James Bennington is that butter, once demonised as a short-cut to a heart attack, will make a comeback.

“After a decade in the doldrums, butter and savoury spreads will be back on the menu in 2014 – but with a twist. We’ll use small quantities of flavoured butters on our bread, enriched with ingredients such as chicken livers,” he said.

Nutrition expert at the chain, Moira Howie, says the trend away from sitting down with the family to eat breakfast, lunch and dinner will accelerate.

“The idea of three square meals a day will give way to little-and-often grazing,” she said.

“Consumers will monitor their own calorie intake and energy use through technology and specially designed apps. With an ageing population, smaller portions of nutrient-rich foods will be popular.”

 

SO HOW IS CHEESE MADE? THE SCIENCE BEHIND THE KITCHEN CRAZE

The first step in cheesemaking is separating the milk into solid curds and liquid whey.

In large scale cheese production this is done by adding rennet to milk.

The curd is then separated from the whey.

Vinegar is then added to the curd which converts the sugars in the milk to lactic acid.

After this stage the cheese sets into a moist gel, and some soft cheeses are complete at this stage.

To create hard cheeses the gel is heated which forces more whey from the curd.

Salt can then be added to the cheese to draw moisture from the mixture, add flavour and help to preserve it.

After this the cheese is aged.

In some cases mold is allowed to grow on the stored cheeses. - Daily Mail

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