I Could kill for cheese as dessert

I Could kill for cheese as dessert

During those days Anna Tempesta sent me an incredible recipe for a sweet called Mineiro de Botas. I had never heard of it, so talking to Anna via email I ended up discovering that she is passionate about cheese. As I like to eat them more than to study them, I asked her to make a post about the types of cheese and she came up with this amazing idea of ​​making the post about the types of cheese that best matched desserts. The article was perfect and very interesting. Here is everything she tells us:
I Could Kill For Cheese as Dessert – By Anna Gabriella Tempesta – from Brasília
Writing about cheeses used in desserts is an arduous task. The possibilities are many and time is short. I will try from some well-known desserts to show the possibilities for those who like cheeses in sweets.
Starting with what is very Brazilian, Romeu and Juliet. A slice of Minas Padrão cheese and a slice of guava. Minas Padrão is a semi-hard cheese, but what does semi-hard mean? The hardness of a cheese is linked to its moisture and also to the degree of ripeness. The longer the cheese spends in the cold room, the more liquid it will lose, the more protein it will break and the cheese will become harder and more ripe.
The best use in desserts that I can imagine for semi-hard cheeses of lactic fermentation are dried fruits, jellies and pot sweets in general. There are also hard cheeses with propionic maturation such as Emental and Gruyère, a striking visual characteristic in these cheeses are the eyes formed in the dough by the presence of CO2. Red fruits and red fruit jellies are great company for Menus, Gruyères, Kingdoms and the like.
When I think of sweet possibilities with fresh cheeses, I think of Tiramisú, which takes a generous amount of mascarpone cheese. Fresh dough cheeses are very moist and soft cheeses. Ricotta, Minas Frescal, Cream Cheese, Mascarpone and Cottage are some of the fresh cheeses. These cheeses are soft and can easily be incorporated into pies such as cheese cake and ricotta pie.
And the hard cheeses, is there a dessert made with them? I consider a dessert of the gods a piece of good parmesan with a reduction of balsamic vinegar on it. For those who prefer a higher dose of glucose, there is the queijadinha, which in my favorite version takes Parmesan cheese. Other hard cheese are pecorino and grano padano.
There are also fantastic cheeses matured by fungi: Camembert, Brie, Gorgonzola, Danablu etc. A sublime dessert that is ready in an instant is Brie in the oven with honey and nuts.
The sweet possibilities for cheeses are many and very good. If you want to know more about cheese, a good start is the handouts and books from the Cândido Tostes Dairy Institute. If you want to get a good idea of ​​the varieties of cheese produced around the world, the Igourmet cheese encyclopedia is a good choice.
There are more than 500 varieties of cheese recognized worldwide, more than 200 in France alone. Charles de Gaulle said that it is impossible to govern a country that has 256 different types of cheese. I don’t know about governance, but I know how difficult it is to choose just one or a few to call favorites.

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