"Cheese - milk's leap toward immortality" Clifton Paul Fadiman
I have been always fascinated by cheese. Its hundred varieties, hundred of flavors and odors...Its texture , the way it melts , the way it squeezes between our teeth.
And I always thought what had occurred to our ancestor's mind to get the rennet from the stomach of the calves and put in milk to do cheese. It was a Magical moment.
And truly as one said “I just don't see the point of not eating cheese. I mean, if God didn't want us to eat cheese, would he have let man invent it?”
Even
Charles de Gaulle , president of France after World War 2:" "
How can you govern a country which has 246 varieties of cheese?”
Cheeses might be a mystery indeed. But not if one understands them.
Actually , cheeses with their different varieties are due to different processing methods. This post will be about Kashkaval ( Bulgarian) , which is commonly known in Lebanon as "Kashkawen".
Kashkaval is from the "Pasta Filata " style Cheeses . That is it is basically like Mozarella, Cheddar cheese, ...etc
First, It was the Romans wanted a kind of cheese that can stretch , and the way they did it was through adding hot water to the cheese curd.
Mr. Samson Atamian* organized the workshop in cooperation with Farmer to Farmer (ftf) NGO and the Nutrition and Food sciences department of
Faculty of Agriculture and Food Sciences and hosted by
AREC . FtF had already invited Mr. Johnathan Metzig** for training other dairy companies . Mr. Atamian was given the chance to invite and host him for one day at the
American University of Beirut.
The purpose of the workshop was broadening the knowledge of the food technology graduate students in the field of cheese making. Thus, to improve their skills and knowledge, inorder to be able to improve the local food industry .
