7 Types of Cheese
If you love eating cheese and can’t resist adding it to your food, here are a few types of cheeses that you ought to know about.
MOZZARELLA
- The origins of Mozzarella lie in Italy.
- It was made using the milk of water buffalos reared in Italy and Bulgaria.
- Mozarella cheese are made from cow’s milk.
- Mozzarella for pizza is typically mass-produced, so it has a stringy, rubbery, bland character, perfect for melting on pizza.
- A more expensive ball of mozzarella – which you'd use at home for salads and homemade Italian dishes – is mild, soft and silky, with a creamy flavour.
CHEDDAR
- Cheddar was produced only in England.
- Cheeses that are 'cheddared' undergo a step in the making process which involves them being cut into pieces and stacked and turned at the bottom of the cheese vat for a period.
- The archetypal Cheddar cheese is firm textured, yellow in colour with a clean, mellow taste which develops a sharp and tangy bite the further it matures.
BLUE VEINS
- Blue veins cheeses have been invented by accident when a drunken cheese maker left behind a half-eaten loaf of bread in moist cheese caves.
- When he returned back, he discovered that the mold covering the bread had transformed it into a blue cheese.
- Blue cheese is also identified by a peculiar smell that comes from cultivated bacteria.
- It generally tends to be sharp and salty.
EMMENTAL
- Emmental is produced in the central districts of Switzerland from unpasteurized cow’s milk.
- It is hard in texture and its thin rind is typically wrapped in paper
- Emmental is usually paired and served with wine and fruits, thanks to its sweet aroma and fruity flavour.
- It also has a tinge of acidity to it.
- Compared to its other counterparts, there are bigger gas holes in this cheese.
- The formation of such holes during the fermentation process makes it one of the most difficult cheeses to be produced.
GOUDA
- It has been named after the city of Gouda in the Netherlands.
- It is a rich, flavorful and semi-hard cheese which is made from cow’s milk
- Some artisan variants use sheep’s or goat’s milk to manufacture cheeses that are going to be aged for a long time.
PARMESAN
- Parmesan cheese is one of the most commonly eaten cheeses over the world.
- It has a hard, crumbly texture and a fruity, nutty flavor.
- It is made from unpasteurized cow’s milk and is pale yellow in color.
- While it can be eaten on its own, it is also widely used in a grated form over soups, risottos, pizzas, pastas and other snacks.
MASCARPONE
- This is an Italian cheese made from pasteurized cow’s milk.
- Procedure leaves behind a rich buttery creamy cheese which forms the basis of Italian delicacies such as Tiramisu and several cheesecakes.
- It used to enhance the taste of the dish without disturbing the original flavor.
- It is also used to thicken puddings and creamy desserts, and can be served as it is with fruits.
