Pregnancy Nutrition Guide

Hey guys,

Pregnancy is not an easy task at all, it's a hard work emotionally and physically, and to be able to go through it women need to eat nutritious food, So what should women eat during pregnancy?

• Protein: (75 to 100 gram per day) 

2-3 servings of meat (1 serving approximately 3 ounces)

2-3 servings of legumes (1 serving approximately 1/2 cup)

• Calcium: (1000 mg per day during pregnancy) 3-4 servings of Dairy 

• Iron ( 27 mg per day):

2-3 servings of green leafy vegetables

3 servings of whole grains

2-3 servings of lean protein

• Folate / Folic Acid: (0.6 - 0.8 mg per day)

2 servings of dark green leafy vegetable

3 servings of whole grain

2-3 servings of fruit

2 servings of legumes

• Vitamin C: ( 0.6 - 0.8 mg per day)

• Fish: ( up to 12 ounces or 340 g per day)

• What should pregnant women not eat?

• Food Poisoning Illness:

1. Listeria: It's a harmful bacterium that can be found in refrigerated ready - to - eat foods(meat, poultry, seafood and unpasteurized milk, milk products and foods made with unpasteurized milk) and soil.

2. Methylmercury: It's a metal that can be found in certain fish, including swordfish, tilefish, king mackerel and shark. Eating these fish can be harmful to your unborn baby.

3. Toxoplasma: It's a parasite found in raw and undercooked meat: unwashed fruits and vegetables, water, dust, soil, dirty cat litter coxes and outdoor places where cat feces can be found. it can cause illness called toxoplasmosis, which can be found particularly harmful to you and your baby.

• How to prevent Food Poisoning Illness:

I hope you found this post helpful, please share it so the that it will reach as many pregnant women as possible.

Thanks.

What I ate today?

Hey guys,

Winter stayed for so long this year, It felt like the cold weather will continue forever, we started turning on the heater at home at the beginning of October, and just last night I turned it back on, it seems like we will have a very cool spring this year.

So the sun is staying longer up in the sky which makes me very happy, and when we started getting the worm weather back, I got inspirited to wear cute outfits again, and that hit me in the back of the head when I tried to put on my cute pair of shorts and BAM they wouldn't fit anymore.

Bad luck, or bad eating manners, bummer.

I decided to eat clean to lose a few pounds to be able to get back in those shorts, so here is what I ate today, and remember I'm not a nutritionist nor I'm an expert in dieting, this is what works for me and feels right for my body and type of activities.

These are all vegan recipes that I absolutely love.

Breakfast: (9:30 AM)

I love oats, so  I had oats with my homemade oat milk and fresh strawberries and bananas, and added some oat milk to my coffee too. That was so good and super filling. I wasn't hungry until much later.

Snack: (11:30 AM)

My go to snack lately has been fresh fruits and some green tea or any herbal tea really.
Oranges, Kiwi, Strawberries, and some small melons.

I'm drinking Lipton's green tea or Alattar (a local brand) herbal tea.

Lunch: (2:30 PM)

My lunch was so good, I made my lentils, chickpeas and cauliflower Kurry recipe with brown rice and pickles.
Again oranges and melons yummy.

Snack: (5:00 PM)

My black coffee is my favorite thing in the world, and I had it with my Vegan Canary biscuits (local brand).

Dinner: (8:00 PM)

For dinner I had Dolma (Stuffed grapes leaves) one of my top ten top recipes, with lettuce and tomato salad.

Then I'm done for the day. I try to stop eating around 8:00 PM or so and I got to bed around 10:00 PM. Unless I'm up late finishing a blog post (like this one) and in that case a second round of biscuits may be in order!

Did you see any food you like or currently eat? Share below.

Please tell me if you want more vegan recipes I can dedicate a  post for my go to vegan recipes.

Home made Oat Milk

Hey guys,

I needed to find a cheaper alternative to dairy so I tried oat milk. It is so cheap, fast, and easy to make. Three things everyone loves! I also love that there are no emulsifiers, thickeners, stabilizers or other additives in homemade milk. It’s not going to replace the calcium and protein in cow’s milk so I make sure to keep our diet high in yogurt, cheese, poultry and leafy greens.

You'll find a printable recipe of my Homemade Oat Milk .

Ingredients:

 

• 1 cup oats
• 3 cups filtered water
• 1.5-2 tbsp. honey (or pitted dates), to taste
• 1 tsp pure vanilla extract
• 1/4 tsp ground cinnamon (optional)

You will also need a blender, a fine sieve, a large bowl, and measuring spoons/cup.

I haven’t tried this oat milk with cheesecloth or a nut milk bag yet, but if anyone does please leave a
comment and let me know how it goes.
 

Instruction:

·          Rinse and drain 1 cup of steel-cut oats. Place oats into a bowl and cover with water. Soak for around 20 minutes. You can soak longer (even overnight) if desired.

·          After soaking, rinse and drain the oats very well. This step is very important because you want to rinse off any of the oat slime that has occurred from soaking.

·          Scoop oats into your blender and add 3 cups water. I prefer using 3 cups of water as opposed to 4 cups because it yields a creamier/thicker milk. Just know the more water you add the thinner your milk will be.

·          Cover with lid and turn the blender on a low speed, increasing the speed gradually, and blend at the highest speed for about 8-10 seconds only.

·          Place a fine sieve over a large bowl and pour the oat milk very slowly into the sieve. You might have to do this in a couple batches depending on the size of your sieve.

·          With a spoon, gently push down on the oat pulp so the milk flows through. This helps push the milk into the bowl, leaving the oat pulp behind in the sieve.

·          Clean out your blender and sieve with a good rinse of water until no pulp residue remains.

·           Place sieve over top of your blender and pour the milk in once again and strain.

·          Add in 1.5 tbsp Honey, 1 tsp vanilla, and 1/4 tsp cinnamon.

·          Then  pour the milk from the blender into a clean mason jar for storage in the fridge.

·          Notes: This should last in the fridge in a sealed container/jar for 4-5 days. Use it in smoothies, oatmeal, cereal, baking, or drink it straight. If you want to use it in a savoury recipe, you can omit the sweetener, vanilla, and cinnamon.

·          Note:  Homemade milk does separate (remember there are no added emulsifiers!), so be sure to give your milk a very good shake (or stir) before using. I just don’t want you to be alarmed when you see the heavier ingredients sitting at the bottom of the jar.

What can you do with the leftover oat pulp?

I suggest saving it and mixing it into smoothies. Use it in Oatmeal cookies. If you have a dehydrator, I assume you could also dehydrate the pulp and then pulverize it in a blender to make flour.

If anyone has any other ideas, leave them below.
Ups:

• Very low cost.
• Nut-free so good for those with allergies
• Quick to make
• You don’t need a nut milk bag or cheesecloth
• Clean up was easy.
• Decent, but not mind-blowing flavor

Downs:

Not as creamy compared to homemade almond milk

Slightly watery (although this is improved when using 3 cups water instead of 4)

 

March's Lifestyle Favorite.

Hey guys,

I can't believe March is about to end, it's amazing how fast the months are going by.

A lot has happened this month, good stuff happened, I could never be happier, and among the things I enjoyed are this month's lifestyle favorite.

Fashion:

Slim-fit Lizzy Mango dark jeans. Why? They're the most comfortable pair of Jeans I've wore in a long time, they're the perfect color that goes with everything, and they're slim fit, so they elongate your legs like nothing else. They're just perfect, but an old model and they discontinued the production of it.

Black Converse. Again it goes with everything and very comfortable. There is no reason why it shouldn't make it to the list.

Tory Burch crossbody bag. It's compact, affordable, cute and it does what is asked of it. Black and petite, and easy to grab and go. It fits my cellphone, money, cards, tissue paper and my lip balm, everything I need.

Makeup:

Inglot Hd foundation. I think I should do a complete review on this foundation, it's my holly grail of
 foundations. It never looks cakey and goes on very smoothly.

Inglot concealer. Same as  the foundation, I swear by it. It's high coverage and thick, but once you set it with powder you forget you're wearing makeup. Amazing.

Candles:

SINNLIG for Ikea. I've been burning it constantly this past month, it smells incredible and fills the whole house with the amazing scent of Apples, It screams spring, plus the color the amazing.

Food:

Spinach. Anything spinach, raw, cooked, shredded, or whole. My favorite recipes are the Mini Spanakopita Triangles Recipe, these are amazing Greek spinach pies, and fresh spinach salads.

Snacks:

Twinfish OAT choco bars. These are amazing, I've been a fan of oat since I was a baby, but these oat bars are nothing like anything I've tasted before. Plus they're Vegan.

Apps:

Cooking Fever. Addictive, time consuming , and super fun. Try it. It's FREE on android.

Movies:

Backtrack. A horror movie - which I'm a fan of - Tells the story of a psychiatrist who has lost his daughter in a car accident, and has been hunted by her memory for the past year, until one day a weird girl comes into his office and reminds him of his deceased daughter, who will change his life for ever.

 Music:

This past month I've been listening to a playlist of songs on my Youtube channel, and they're are all pop songs that are romantic and touching, some are in English and some are in French but as equally as romantic and beautiful.

So, I hope you enjoyed this month's lifestyle favorite.

Please don't forget to share this post with your friends.

Grocery and inventory Tracking

Hey guys,

Keeping track of what you have in your kitchen is key to saving money when grocery shopping and meal planning.

I've been cooking in my own kitchen for quite sometime, since 2005 when I was living alone in collage, while I don’t consider myself old, thank you very much, I guess I’ve spent a good amount of time in the kitchen.

Even before I moved away from home, the kitchen was one of my favorite places. Whether I was baking with my grandmother or helping my mom prep dinner for our large family, the kitchen was my happy place. And over time, my freezer has become one of my most beloved possessions.

The Freezer:

The home freezer, that miraculous invention of the 1940s, it’s been a tool to help me save time, money, and to have a bit more peace of mind. Over the years my home freezer has served me well. Here’s why.

1. I save time.

Through freezer cooking, I can stash a variety of home cooked meals and meal components to enjoy at a later date. Currently I have batches of taco meat, bags of cooked chicken, and bags of marinated chicken. These will make some great, quick meals in the month to come, saving me a ton of time, shopping and cooking.

2. I save money.

Buying and cooking in bulk can save me a bundle, in part thanks to lower per unit costs on bulk items, but also because we don’t eat out when we have meals ready to go. Freezer cooking helps our family eat well – at home — and spend less. In addition to my homemade meals, I use the freezer to help me stockpile good deals that I see, that might be a great sale on chicken breast. My freezer helps me load up on the items we know we’ll use but don’t want to pay full pop for later on when we have a craving for grilled chicken.

3. I have more peace of mind.

I do feel better when I know we’ve got food in the house. My freezer is my faithful friend in the kitchen. It helps me feed my family well on a budget and pinch hits on dinner whenever I need it to.

How to make it work?

Whether you have an itty-bitty fridge freezer or a large deep freeze, it doesn’t help you a whole lot if you don’t know what you have. Often we forget about something so long that we end up chucking it.

Over the years, I’ve learned how to keep a freezer inventory that works for me. It’s pretty simple and involves zero technology. Sure, there are a few apps out there that will help you keep a kitchen inventory, but I find the pen easier than the keypad.

All you need is a piece of paper, a pen, and a few minutes of your time.

1. List everything you have in the freezer.

Sometimes it helps to pull things out. Organize while you’re in there, stacking like with like, if you can.

2. Count how many you have of each item and tick ins and outs of the freezer. 

These ticks represent each individual item.You’re basically communicating to yourself and the other cooks in the household the identity and size of every inhabitant in your freezer. So you know what's left in your freezer stockpile.

3. Each time you take something out of the freezer, mark it.

Make sure to ask/insist that the other cooks do the same.

4. Consult your inventory.

Check in when you do your meal plan for the week and definitely before you go shopping.

 Check the free printable of the freezer inventory

The Pantry:

A pantry is a room where beverages, food, and sometimes dishes, household cleaning chemicals, linens, or provisions are stored.

What you need to start your pantry:

It's all up to you and your preference, although there are a few essentials for any pantry, I provided you with the common Pantry Foods and their shelf life, check them out.

Check the free printable categorized grocery shopping list.

Why Pantries are so important in every house?

Keeping extra food in the house is important to me for many reasons:

1. My family feels secure knowing there is always food in the house.
2. I can stock up on key ingredients when food is on sale. Real food on a budget.
3. I have plenty of food around to create last-minute meals, which cuts down on fast food runs. A weekly meal planning is preferable.
4. In case of emergency (natural disaster, illness, job loss, etc.) we would have food on hand.
5. I hardly ever have to make a spur-of-the-moment store run, because I have plenty of food on hand and I can make substitutions to use what I have.

Check the free printable of the pantry inventory.

The Fridge:

To refrigerate or not to refrigerate, that is the question.

Okay, so maybe Hamlet didn't say those exact words, but it's certainly a topic many have pondered.

The FDA recommends refrigerating or freezing perishable foods right away. Meat, poultry, seafood, eggs, and certain kinds of produce should never be kept at room temperature for more than two hours, or not more than one hour if the temperature is above 90 degrees Fahrenheit. But what about other foods?

Eggs - Yes: You should always refrigerate eggs to prevent the risk of infection from salmonella bacteria.

Butter - Optional : It's recommended to refrigerate butter, and freezing butter if you're not going to use it within one to two days. But many people keep butter in a covered dish outside the fridge. Since it's made from pasteurized milk, it's less likely to grow bacteria.

Tomatoes - No: If tomatoes are kept in the fridge, they lose their flavor. That's because the cold air stops them from ripening and breaks down their cell membranes, giving the fruit that characteristic mealy taste.

Cheese - Yes: Some kinds of cheese, especially soft cheeses such as brie or ricotta, should always be refrigerated. Others, such as pasteurized or aged cheeses like Parmesan, may not need to be refrigerated (but consult package instructions).

The shelf life of refrigerated and freezed of other foods will be found in this list.

Check the free printable of the fridge inventory.


I hope you liked this post. Please give me feedback and share with me your tips on inventory tracking.
 

Snacks that will curb your appetite

Hey guys,

 We all know how this works: You feel like having a snack, but all that is around you are the bad things like cake, donuts, cookies – you name it. That’s why I made a list of my Top 15 Healthy Snack Ideas. But it’s not so easy to get yourself to snack healthy, you shouldn’t have any sweet cravings anymore.

I do have a Free Printable for when you don't have internet access that you can print it and put it in your wallet or pocket.




 

 Tell me if your favorite snack made it to my list?

Weekly Meal Planner

Hey guys,
 

Are you tired of eating the same food every week, break out of your recipes.
 
For many of us, cooking dinner every night is a frustrating, time-consuming process, even if you know your way around a kitchen. Here's how I (a self-proclaimed fool in the kitchen) turned cooking from a time-consuming chore into a quick, easy, and delicious process. 
 
Effective menu planning is rewarding in terms of time and money, especially given how little effort it takes. Those who do it well seem to have internalized its rules. The good news: The rest of us can learn, too. 
 

What Is Meal Planning?

 It's whatever way you organize yourself to cook a meal, whether that's breakfast, lunch, or dinner. It is the plan you make before you shop. Some people plan a month in advance, freezing neatly-labeled packets of soup and stew. Others wing it, shopping for that evening's meal at the farmers' market and picking up whatever looks good to them. Meal planning is a really personal thing. What works for you may not work for me. The goal, I think, is to find a process that is both enjoyable and effective. 
 
My Tips for Meal Planning:

Getting Inspired

1. Spend time each week looking for recipes.

This may feel like an indulgence, but just let yourself do it. Browse blogs and websites for recipes that look delicious. Hang out on Tasteologie. Pile up some cookbooks and reach for the sticky notes. Get inspired!

2. Create a place to save recipes, and keep it SIMPLE.

Do whatever works for you. Don't get caught up in a system, just use whatever works best and most easily. Personally, I like Pinterest because it's easy to visually browse what I've saved.
This is my recipes board. Check it out.

3. Ask your partner, family, and roommates what they like to eat.

This might sound obvious, but it's easy to get caught up in our weeks and forget to ask our households what they would like to eat. I get extra inspired, too, when I feel like I'm cooking a meal as a gift.

4.  Check the weather.

Right now, the weather is changeable in many parts of the country. Look at the weather forecast, and try to predict if you're going to be in the mood for soup (or grilled shrimp salad!) on Friday.

5. Keep a meal journal.

One of my best inspirations is my own record of things I've cooked in the past. Take a look at what you were cooking a year ago, two years ago. It's a good way to remember things you used to cook, and still love.

Getting Organized

6. Start a calendar.

Now that you're getting inspired in what to eat, start a calendar of what you'd like to cook over the
next few days or few weeks.

7. Go with theme nights (soup night, pasta night, beans).

 Monday is pasta, Tuesday is fish, Wednesday is tacos. This doesn't work for everyone, but it may be especially helpful for those with kids. See if they want to get involved with planning their favorite tacos one week.

8. Choose a shopping day and make a shopping list.

 Looked at your recipes and make a shopping list. Some of the meal planning and recipe-saving services let you do this easily, extracting ingredients from the recipes you have saved.

9. Check what's on sale.

Some folks really like to organize their meals around sales. Is organic chicken a dollar off this week? Or canned chickpeas? Check out your grocery store circular and adjust your meal plan or shopping list a bit.

10. Plan for leftovers.

Most of us have at least some tolerance for leftovers. I regularly cook one or two big healthy casseroles at the beginning of the week and eat off them all week long for lunch. Some people can only eat leftovers for a single night. Either way, try to make your cooking always do double duty. Make a little extra of everything, and if you don't want it right away, freeze it.

Getting It Done

 



11. Prep food as soon as you get back from the store.

Wash and dry lettuce. Chop onions. Roast vegetables. Brown sausage for pizza. Shred zucchini for quick stir-fries. Stack up glass containers of prepped ingredients in the refrigerator and bask in your own awesome preparedness.

 

12. Cook components of your meals.

Going beyond prep, cook components of the meals. For instance, start a batch of tomato sauce while you wash greens and prep squash. The sauce can go on pizza one night, and in lasagna the next. Or roast a chicken right then that you can eat that night and use for sandwiches and pasta the rest of the week.

 

13. Be strategic about freezing.

The freezer is your friend. Actually, it's the friend of future you. Make a double batch of that sauce mentioned above and freeze half for later. Make a double batch of soup, stew, chicken cacciatore, cooked beans, throw it in the freezer. Let a month go by, and those leftovers will look fresh and tasty!

 

14. Don't overstuff the refrigerator.

It's easy to get overwhelmed when your fridge is over-full. Also, things get hidden in the back, lost behind the mustard. Don't let things go bad. Keep your fridge airy and light, with a sensible, realistic amount of food in it. Keep a list nearby of everything in the fridge, especially leftovers, as a visual reminder of what remains to be eaten.

 

15. Keep a well-stocked pantry.

Meals are easier and quicker to prepare if you keep your pantry well-stocked. Don't run out of olive oil at inconvenient moments. Have spices ready to dress up chicken and beans quickly. Keep a lemon and a sheaf of fresh herbs in the fridge at all times.

 

Here you'll find a free printable weekly menu planner.

 

Download as many copies as you need and keep them around the house to make it easy to keep track of your meal planning. Give me feedback, a tell me down below if there is any concepts and subjects you want me to cover next.

 

Vitamins. Their importance and how to get them?

Hey guys,

 

 

 

I thought I would give you some information about Vitamins, sources and benefits.

 

Hope you'll find it beneficial.



vitamin	Sources	Benefits
Vitamin A (Retinol)	liver and fish oils, milk and eggs. Most dietary provitamin A comes from leafy green vegetables, orange and yellow vegetables, tomato products, fruits, and some vegetable oils	It is essential to the formation of visual purple in the retina, which allows vision in dim light. It has antioxidant properties, which means it protects cells from the daily toxic damage of oxidation, provides immune support and fights inflammation.
Vitamin C	bell peppers, dark leafy greens, kiwifruit, broccoli, berries, citrus fruits, tomatoes, peas, and papayas.	Vitamin C helps protect cells and keep them healthy, and It is involved in the production of collagen, which maintains healthy connective tissues like the skin, bones and blood vessels. It helps with wound healing, and it helps with the absorbtion of iron.
Vitamin D	Cod liver oil, tuna canned in water, sardines canned in oil, milk or yogurt, beef or calf liver, egg yolks and cheese.	It is important for the regulation of calcium and phosphorus absorption, maintenance of healthy bones and teeth, and is suggested to supply a protective effect against multiple diseases and conditions such as cancer, type 1 diabetes and multiple sclerosis.
Vitamin E	Nuts such as almonds, peanuts and hazelnuts, and vegetable oils such as sunflower, wheat germ, safflower, corn and soybean oils.	Antioxidants remove free radicals — the unstable compounds that damage the cell structure. Immunity levels improve when vitamin E is consumed. Another important benefit of vitamin E is that it reduces cholesterol and the risk of developing cancer.
Vitamin B1 (Thiamin)	Whole grains, cereals, and beans: Wheat germ, brown rice, rice bran, oatmeal, legumes, peanuts, sunflower seeds, and dried soybeans.	Helps fuel your body by converting blood sugar into energy. It keeps your mucous membranes healthy and is essential for nervous system, cardiovascular and muscular function.
Vitamin B2 (Riboflavin)	Eggs, nuts, dairy products, meats, broccoli, brewer's yeast, Brussel sprouts, wheat germ, wild rice, mushrooms, soybeans, green leafy vegetables and whole grain and enriched cereals and bread.	The human body needs a daily dosage of it since it cannot be stored in the body. It plays a major role in energy production and represents an essential nutrient in your diet.
Vitamin B3	Asparagus, romaine lettuce, tomatoes, mustard greens,squash, green beans, broccoli, and potatoes, eggs, cheese, and yogurt.	It's able to lower cholesterol levels and control them, and it releases energy into the body's cells.
Vitamin B6      (B complex )	Fish, beef, liver and other organ meats, potatoes and other starchy vegetables, and fruit (other than citrus).	It plays an important role in converting food into energy and helping the body metabolize fats and proteins. The B vitamins are also important for healthy hair, skin, liver, and eyes.
Vitamin B12	Animal products, including fish, meat, poultry, eggs, milk, and milk products. Vegan products including rice and soy beverages, ready-to-eat breakfast cereals, and nutritional yeast.	It converts carbohydrates into glucose in the body, it helps the nervous system, reducing depression, stress, and brain shrinkage. It is essential for healthy skin, hair, and nails. It helps in cell reproduction and constant renewal of the skin. Vitamin B 12 helps protect against cancers including breast, colon, lung, and prostate cancer.
Folic Acid	lentils; dried beans and peas; dark green vegetables such as broccoli, spinach, collard or turnip greens, okra, and asparagus; and citrus fruit and juice.	Folic acid helps your body produce and maintain new cells, and also helps prevent changes to DNA that may lead to cancer.

The world of cheeses

Hey guys,

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

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 cheese

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.