Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts

10/6/26

Cheese Plate Craft (With Bonus Geometry Lesson!)

The top cheese-producing states in the US are Wisconsin, California, and Idaho, in that order. Together, the three states produce more than half of the nation's cheese. Wisconsin, known as America's Dairyland, makes more than 600 varieties of cheese and leads the country in cheddar production. Popular cheeses including Colby and Muenster were invented in Wisconsin. California produces over 250 variety of cheese, including Monterey Jack, a California original. Throughout the 2000's, the cheese industry in Idaho has grown rapidly, although I couldn't find information about how many varieties are currently produced there. 

Most cheese is made in wheels or in blocks. In geometry terms, a wheel is just a very squat cylinder. A block is a rectangular prism. When you cut a block into parts with equal sides, you get a square prism (aka, a cube). When you cut a block on the diagonal, you end up with a triangular prism.  Learn how to draw these shapes and then turn them into a fun cheese board craft. 




Cheese Plate Craft + How to Draw Solid Figures



Materials: 




Steps: 


Use a piece of scratch paper to learn the basic steps to drawing rectangular prisms, triangular prisms, and cylinders. Start by drawing a triangle, oval, and rectangle with a colored pencil. 



Draw an identical (congruent) triangle slightly up and to the right of the first. (If you're using this as a proper geometry lesson, measure and use a straight edge, unlike my quick examples below.) Do the same with the rectangle. Draw a congruent oval directly above the first. How far apart you space the two congruent shapes determines the size of your finished solid figure. Experiment!


Finally, draw straight lines between the points (vertices) of the triangles and of the rectangles. Ovals don't have vertices, so draw straight lines between the outermost parts.


When you are confident drawing solid figures, try them on cardstock! Draw the lines very lightly with brown or grey. Cut out the finished shapes. 


Now get creative! Add holes to a triangular prism to make swiss cheese. Draw a cut wedge (segment, in geometry terms) from the cylinder and then color it to make brie. Put cubes of cheddar into a bowl. Arrange the whole thing on a board or plate cut from construction paper. When you are happy with your design, glue it in place. 


There are so many fun ways to extend this lesson. If I were doing this in the classroom, we would definitely follow it up with a cheese tasting. We'd jump into the history and science of cheese and maybe even make ricotta from scratch. So many possibilities!

3/27/12

Making Cheese

If you know me, you know that I *love* cheese. It is my second favorite food. (Bread is #1). I have way too many favorite cheeses to list, but it's safe to say that over the course of my life I have eaten more cottage cheese than any other type of cheese. So I knew that one of my 40 Things would be to make homemade cottage cheese.

I read through some online recipes and settled on this one by David Lebovitz. The first step was measuring out one quart of whole milk.

 
As instructed, I brought the milk to 85 degrees, added the rennet, then let it sit at room temperature for four hours.

 
Here's the big reveal.

 
I made long slices in the mixture, then heated it gently until the curds separated from the whey. Then I strained out the cottage cheese. 

 
Almost done!


I tasted it at this stage (yum!) and then chilled it for the recommended 1 hour. I tasted it again (yum!) then added the cream and tried it again (yum!). Goal #9 accomplished!

One of the other items on my 40 Things list was to make ricotta cheese. In my research, I learned that ricotta is made using the leftover whey from making other cheese. How convenient, as I had a bunch of leftover whey from making cottage cheese! So I ended up making two different cheeses in one day. I used this ricotta recipe by Jill McKeever.

It literally took five minutes. I slowly heated the leftover whey to 200 degrees.

 
I poured it through a coffee filter and about two tablespoons of ricotta remained.  


I tasted it at this stage (yum!), then squeezed the remaining liquid out and tasted it again (yum!). I refrigerated it for an hour, then tasted the last tiny bit (yum!). Goal #10 achieved! 
Out of curiosity, I measured the remaining whey.  


I started with 4 cups (1 qt) of milk and ended up with approximately 1 cup of cottage cheese, 2 tablespoons of ricotta cheese, and 2.5 cups of whey. I used most of the remaining whey to make bread (replacing the water with whey). Not a bad use of a quart of milk!