1. TEMPERING
   While many folks like to dish out ice cream immediately after getting it from the fridge, it actually is best to take the ice cream out of the freezer and let it sit for about 5-10 minutes. This is called "tempering," a step that helps maximize flavor release and enhance the overall taste. 
2. VISUAL APPEAL

The basic steps in the manufacturing of ice cream are generally as follows:

Sandiness has been a defect that has plagued the ice cream manufacturer for many years. In fact it has been a problem ever since it became known that increasing the solids-not-fat content above that found in milk markedly improved the body of ice cream. About the end of World War I the ice cream industry was expanding rapidly and increasing the milk solids was a convenient and economical method of improving the eating quality.

Many factors, including the flavor, body and texture, melting quality, color, package, appearance, and influence quality, the overall acceptability of the product by consumers.

Most ice cream history buffs believe that the originator of this beloved frozen treat is one Ernest A. Hamwi, a Syrian who'd been a sailor but as an American immigrant had a waffle stand at the 1904 St. Louis World's Fair (also called the Louisiana Purchase Exposition). Following is a popular version of the story:

David Jacks' story begins in Crief, Scotland, located 40 miles northeast of Edinburgh, where he was born in 1822. Letters written to Jacks by his sister years later portray life in Crief as bleak. It is no wonder David Jacks immigrated to America in 1841, at the age of 19, to join his two older brothers who had already established themselves as shopkeepers on Long Island. He ventured out on his own in the mid 1840s, finding employment at Brooklyn's Fort Hamilton, overlooking New York Harbor.

Who invented Monterey Jack Cheese? Was it David Jacks, the man who lays claim to putting the Jack in jack cheese? Or was it Dona Juana Cota de Boronda? Or Domingo Pedrazziof Carmel Valley? There are other versions and other stories as well and I think that you will be surprised with what you find out.

Contaminated cheese has been responsible for outbreaks of food poisoning by several types of bacteria and sporadic cases of illness associated with contaminated cheeses have also been reported. Experience shows that there have probably been many others that were undetected or unreported. Some of these bacteria can cause severe illness with long-term consequences and death. For example, Listeria monocytogenes can cause meningitis and septicemia with up to 30% mortality. Gastroenteritis due to Salmonella spp.

There are hundreds of varieties of cheese in Europe; some of them are:

Bel Paese
A delicate soft Italian cheese.

Bleu Cheese
A blue, French cheese which is available in different varieties designated by the name of the district where it was made.

The California cheese story goes back more than two centuries to the arrival of the Franciscan padres in what is now known as California. The road by which it arrived here goes back as much as 2,000 years.