Let's talk CHESSE!!
Cheeses is a romantic. It adores anything with its vicinity. It gives and receives the taste od appreciation and astonishes us with its personality and infinite possibilities.
Classification of cheeses:
There are several types of cheese, which are grouped or classified according to criteria such as length of ageing, texture, methods of making, fat content, animal milk, country or region of origin, etc. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods.
- Fresh cheese
Fresh cheeses are coagulated under the action of lactic acid fermentation in the milk instead of adding rennet. While they are drained after formation of the curd, they are neither ripened nor fermented. Fresh cheeses are mainly used in baking and desserts, plain or flavored with vegetables, fruits, herbs or spices.
Mozzarella Cheese - Campania - Italy
Made with the milk of water buffalo or cows.
The curds are heated in warm water and stretched by hand before being rolled into moist balls. Mozzarella is prized for its texture and mild creamy flavor.
Cottage cheese is a fresh cheese curd product with a mild flavor.
The curd is washed to remove the acidity and leave a sweet taste. It is made from different types of milk with different fat levels. The term 'Cottage cheese' is believed to have originated because the cheese was generally made in cottages from milk leftovers, after making butter, it is low in fat and grainy in texture and works well as a spread.
Ricotta Cheese - Italy
Ricotta cheese is an Italian cheese made from sheep, cow, goat, or Italian water buffalo milk left over from the production of cheese. It's low in fat and high in protein.
Traditionally Italian fresh ricotta is smoother than cottage cheese and with granular, mildly sweet taste. Good Ricotta is firm, not solid and consists of a mass of fine, moist and delicate grains.
Feta cheese - Greece
It's made with at least 70% sheep's milk. Tangy and mist, feta can range from completely crumbled to moderately creamy. Feta is solid, but crumbly with some fissures. Pure white, it has a milky fresh acidity.
- Soft and semi-soft cheeses:
Soft cheese are ripened for a relatively short period of time before being drained and turned into molds without being pressed or cooked. They have a moisture content of 50% to 60% and their fat content represents 20% to 26% of the cheese's weight. They develop at soft rind that can be more or less satiny and are usually eaten with bread, since they tend to lose a lot of flavor when heated.
Edam - Netherlands
Made from cow's milk, it comes in a pressed shaped of ball covered with distinctive red wax. Edam is usually consumed young, when the texture is elastic and flavor is smooth, sweet and nutty.
It has a significantly low (28%)
fat-content which contributes to its soft texture.
Black-wax coating means that Edam has been matured for at least 17 weeks.
Brie cheese - France
A soft cow's milk cheese named after Brie. It is pale in color with a slight grayish tinge under a rind of white mold. The rind is eaten with the cheese.
Camembert Cheese - France
A creamy, surface-ripened cow's milk cheese. Smaller and slightly firmer than Brie. The rind is eaten with the cheese.
The fresh Camembert cheese is bland, hard and crumbly in texture. Young Camembert has a milky and sweet taste. It has a rich, buttery flavor. The rind is bloomy white caused by a white fungus.
- Hard / Firm and semi-hard Cheeses:
Semi hard cheeses are uncooked pressed cheeses that are dense and usually pale yellow color. Firm cheeses are cheeses that have been cooked and pressed. The curd is heated for an hour is order to make it more concentrated, which, upon pressing, products a more compact cheese. Their texture is usually firm, although some hard cheeses, like Parmesan and Romano, may have a rather granular texture.
Parmigiano Reggiano Parmesan - Italy
Strong-smelling with a grainy texture and pale yellow color, solid in rounds or grated. The only additive is salt. It's named after the production areas, which comprise the Provinces of Parma and Reggio situated both in Emilia Romagna in Italy, where Parmesan cheese is produced outside these legally protected provinces, the production is only 'Parmesan'.
Cheddar - UK
Made from cow's milk with a pale-yellow-to-off-white color depending on the season and cattle feed.
Orange cheddar is colored with annatto, a natural dye, depending on the length of aging and their origin. The best English cheddar is matured for a minimum of nine months.
Gouda - Netherlands
Made from cow's milk, it's round with a very smooth, yellow, waxed rind. The flavor is sweet and fruity. Matured Gouda (18 months plus) is coated in a black wax, which provides a stark contrast
to the deep yellow interior.
Kashkaval - Bulgaria & Romania
Made from Cow's milk, also known as Kashkaval vitosha while a variation made from ewe's milk is called Kashkaval Balkan. Kashkaval preslav is the name of the cheese made from both milks. It is aged for six month during which it develops a piquant, spicy and somewhat salty taste with a slight hint of olive oil.
Blue-veined cheeses or blue cheeses are neither cooked nor pressed; the curd is inoculated with a species of blue-green mold , which is injected into the cheese by means of long needles.
Which is your favorite cheese? Tell me down below.