Say Cheese

If you thought cheese is just a substitute to butter then you must give it a second thought. There is a lot more to cheese than being just a by-product of milk

 

 

Cheddar cheese
Cheddar cheese originated from an English village called Cheddar. It can be of a mild taste to a sharper taste. Its colours range from white to orange. Generally circular, it is sold in weighed wedges, slices and blocks. It is used in appetizers; salads; salad dressings; in cooked foods and desserts. It can be refrigerated, wrapped to retain moisture.

 

 

 

Camembert cheese

Originally, this cheese was dry and yellow-brown, but after a few modifications it became softer and more earthy. The thick, gooey cheese is popular on bread and paired with fruit, and is often packed as a picnic food since it tastes excellent when served warm. As a general rule, Camembert cheese should be served at room or warm temperature, as this brings out the buttery, slightly salty flavour of the cheese. The gooey nature of the cheese makes it very easy to spread, as well.

 

 

Feta
Feta is a brined cheese traditionally made in Greece. This delicious cheese is made from sheep milk, or from a mixture of sheep and goat’s milk. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture. It is used in making salads and baking sometimes it is also used as table cheese. It can also be served cooked or grilled, as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes.

 

 

Gruyere cheese

Gruyere is in the family of Swiss cheeses, a group of semi firm pale cheeses stippled with small holes or air pockets. The flavour is rich and somewhat nutty. The cheese is also slightly salty, because it is a brined cheese. Because gruyere has a distinctive but not overpowering flavour, it is an excellent addition to quiches, soups, salads, and pastas. Gruyere can be sliced or grated depending on the desired effect.

 

 

Gouda cheese
This round, yellow cheese is named after the Dutch town of Gouda, just outside Rotterdam and accounts for more than 60% of the cheese produced in Holland. Gouda is a traditional, creamy, hard cheese covered in a wax rind. The flavour is sweet and fruity. As time passes, the taste intensifies and becomes more complex. Gouda is often used on dessert platters, sandwiches, and at wine tastings as a palate cleanser.

 

 

 

Emmental cheese
Emmental cheese is the original Swiss cheese, a creamy coloured cow’s milk cheese with characteristic large holes. The cheese originated in the Emme Valley of Switzerland. It has a creamy, nutty flavour and the cheese is well suited to a range of cooking projects. The aroma is sweet with tones of fresh-cut hay.

 

 

Blue cheese
Old wine tastes the best, true but it is also true of cheese as well. For example Blue cheese — a common categorisation of cow’s milk and/or goat’s milk cheeses with a blue or blue-green mould. The blue mould in these cheeses is due to mould spores from Penicillium roqueforti or Penicillium glaucum to name a few. It has a strong flavour and has a tangy taste that differentiate these type of cheeses from others. It is used in appetizers; salads; salad dressings; in cooked foods and desserts.

 

 

Swiss cheese
Swiss cheese has a firmer texture than baby Swiss, and is known for being shiny, pale yellow with large holes. Its flavour is mild, sweet and nut-like. Swiss cheese is often used in sandwiches, soups, salads, and hot meat dishes. Its sharp, slightly musty flavour allows it to pair well with sweet red and white wines. When choosing Swiss cheese, you should look for whole blocks or wedges of cheese with large holes.

 

 

Parmesan cheese
A hard, sharp, dry Italian cheese made from skim cow’s milk. It is straw-coloured and has a rich flavour. The distinctively salty, slightly granular cheese has many uses in Italian cuisine such as a topping for pastas and pizzas, and is a crucial ingredient in some sauces. The cheese is traditionally made by mixing whole morning milk with skimmed milk from the previous evening. The milk is heated and mixed with rennet to form curds, which are pressed in a cheese mould. The cheese is soaked in a brine bath and then aged for a minimum of two years before being graded for sale.

 

 

Edam cheese
From the 14th until the 18th century, Edam cheese was the most popular cheese in the world especially at sea. Because of the fact that the Edam cheese could mature very well and could become very old, it was easy to bring it along to eat while travelling. Since the 19th century it is no longer made from full milk but made from partly skimmed milk. When the cheese gets older it has a nice strong flavour.

 

Mozzarella cheese
The plastic, spun-curd buffalo milk cheese Mozzarella, originated from southern Italy. Pasteurised milk is curdled at 90 degrees F and the curd is cut. This white stretchy cheese —when served hot becomes chewy and is usually used in pizzas, pastas and lasagna. When seeking out Mozzarella cheese, look for a smooth, evenly coloured specimen without signs of cracking or discolouration. The young cheese is somewhat perishable, so it should be used quickly.

Tags: Blue cheese, Camembert cheese, Cheddar cheese, Edam cheese, Emmental cheese, Feta, Gouda cheese, Gruyere cheese, Mozzarella cheese, Parmesan cheese, Swiss cheese

Category: Food & Drink, Life & Style