Usually, Parmesan is used as a condiment for various dishes and may come in a granular, powdery form. I love all three, but it’s hard to dislike any cheese to be fair! This semi-soft cheese made from cow’s milk is named after a Swiss village. The flavor is somewhat tart, hence is it sometimes combined with fruit, especially cranberries and apricots. The color varies from ivory to straw to deep yellow. Hundreds of types of cheese from various countries are produced. [6] Many traditional pasta filata cheeses such as the Italian Mozzarella and Halloumi from the Eastern Mediterranean also fall into the fresh cheese category. Pecorino Romano is one of the world’s oldest (and favorite) cheeses, and when you taste it, it is easy to understand why. Their distinct character arose from the requirements of cheese made in the summer on high Alpine grasslands (alpage in French), and then transported with the cows down to the valleys in the winter, in the historic culture of Alpine transhumance. The best pasta for mac and cheese isn't always the most obvious choice. Cream cheeses are not matured. They are classified as "cooked", meaning made using thermophilic lactic fermentation starters, incubating the curd with a period at a high temperature of 45°C or more. Although it is available in white and blue versions, white Wensleydale is far more prevalent these days. Brie is one of the most popular cheeses in the world, and it pairs well with cured ham, fruits, and wine on a cheese board. Sure, macaroni is the standard type of noodle for this iconic dish, but there are any number of ways to switch it up. It is a hard cheese with a dense, compact texture and a good depth of flavors. If you can find it, the unpasteurized (raw) version of Gruyère is especially tasty. While everyone has their personal favorite, some people like to discover new varieties of cheese. The type of bacteria strains and ratio of each strain in a cheese culture will vary depending on what cheese it is intended to be used to make. Feta is a famous Greek kind of cheese made from either sheep or sheep and goat’s milk. I shall add it in there shortly. Ricotta is the typical base cheese used for white sauce pizzas. Soft-ripened cheeses begin firm and rather chalky in texture, but are aged from the exterior inwards by exposing them to mold. Mascarpone has many uses, and it spreads easily like standard cream cheese. Emmenthaler and Gruyere cheese melted and drizzled with some white wine. Roquefort is the French entry into the world of blue cheese, and it is known locally as the ‘king of cheese’. Really good sum up information of different cheese. =). Swiss-type cheeses, also known as Alpine cheeses, are a group of hard or semi-hard cheeses with a distinct character, whose origins lie in the Alps of Europe, although they are now eaten and imitated in most cheesemaking parts of the world. While the cheese is quite strong and flavorful, it isn’t quite as sharp as other blue cheese varieties, and it has a more mellow taste. Such cheeses are often soft and spreadable, with a mild flavour. With 48% fat, it is one of the earliest sponge-like cheeses. Cheeses of this type are ideal for melting and are often served on toast for quick snacks or simple meals. Hard cheeses—grating cheeses such as Grana Padano, Parmesan or Pecorino—are quite firmly packed into large forms and aged for months or years. Corsican brocciu, Italian ricotta, Romanian urda, Greek mizithra, Cypriot anari cheese, Himalayan chhurpi and Norwegian Brunost are examples. How Do Cheese Cultures Work? Due to the different production process, the nutrition profile is very different from other types of cheese. Like other cheeses, fresh cheeses can be made from different types of milk and varying amounts of salt, which gives them distinct flavors. This famous cheese is made by acidifying curds from milk with a bacterial starter culture. Colby-Jack Cheese: This orange and white cheese is a combination of orange Colby cheese and white Monterey Jack cheese. The cheese has an attractive appearance thanks to its large holes throughout, and it’s one of the best-tasting cheese options too. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. It had many variants then, being made by local dairy farmers. Gruyère is aged for between 6 months and a year, and this longer aging time is responsible for the harder texture. Well-known varieties include Havarti, Munster and Port Salut. The lines between soft, semi-soft, semi-hard and hard are arbitrary, and many types of cheese are made in softer or firmer variants. Additionally, various recipes that involve baking Brie are becoming increasingly popular. This process gives the cheese good stability, inhibiting bacterial growth even in hot countries. So-called blue cheese is created by inoculating a cheese with Penicillium roqueforti or Penicillium glaucum. Havarti is a semi-soft Danish table cheese. This aged hard cheese offers one of the most abundant sources of vitamin K2. Types of cheese are grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. It is also used to thicken puddings and creamy desserts, and can be served as it is with fruits. In the case of string cheese, it is very similar nutritionally to regular cheese. Mozzarella is one of the best-known cheeses in the world. Younger cheeses are mild in flavor with a smooth, semi-hard texture; older Gouda is hard and crumbly, with a deeper flavor. 30 High-Protein Cheeses: Which Offer the Most? It is sold packaged and either pre-sliced or unsliced, in several varieties. They are generally packed into moulds under more pressure and aged for a longer time than the soft cheeses. See this full guide to Stilton for more information. There are numerous other variations on cheesecake that use similar soft, farmer’s style cheese, like German quark, and even cottage cheese. Below list shows the Types of Cheese or Category of Cheese: 1) Unripened Cheese: These are freshly made cheese which is soft in … This bacteria is known as Penicillium roqueforti, and studies suggest that it may help to guard against cardiovascular disease. The cheese goes back to Roman times, and it was part of the staple diet for Roman legions. Colby and Monterey Jack are similar but milder cheeses; their curd is rinsed before it is pressed, washing away some acidity and calcium. [13], Another related group of cooked pressed cheeses is the very hard Italian "grana" cheeses; the best known are Parmesan and Grana Padano. Thanks, Mr. A – glad you found it useful! Nutritionally, cream cheese is quite a lot different to hard and semi-hard types of cheese. Cheese used: Swiss emmental cheese; Gruyere cheese Fondue is a Swiss dish made with melted cheese. Cheese is a delicious type of dairy food and it plays a key part in almost every cuisine in the world. Processed cheese is made from traditional cheese and emulsifying salts, often with the addition of milk, more salt, preservatives, and food colouring. Cold-Pack Cheese: Cold Pack cheese is a combination of two or more types of fresh … Food. Stretched curd, for which the Italian term pasta filata is often used, is a group of cheeses where the hot curd is stretched, today normally mechanically, producing various effects. [citation needed] Sometimes cheeses marketed under the same name are made from milk of different animal—feta cheeses, for example, are made from sheep's milk in Greece. Some are sold as sausage-like logs and chipolatas (mostly in Germany and USA), and some are moulded into the shape of animals and objects. What about Stilton, the’king of cheeses’? thanks for the information. When melted, which they often are in cooking, they are "gooey", and "slick, stretchy and runny". Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Roquefort cheese is a type of blue-veined, semi-soft artisan cheese that has a beautiful crumbly and creamy texture. Cheddar cheese is dry and crumbly in texture, with a deep, tangy, nutty flavor. S-rind cheeses are also smear-ripened with solutions of bacteria or fungi (most commonly Brevibacterium linens, Debaryomyces hansenii or Geotrichum candidum[16]), which usually gives them a stronger flavor as the cheese matures. In short; the “best cheese” is simply the one you enjoy the most. Classic mozzarella cheese gives your favorite meat or spinach and cheese lasagna the gooey, melted texture. Similar to Brie, this cheese’s origins lie in Northern France. Some processed-cheese slices contain as little as two to six percent cheese; some have smoke flavours added. All nutrition information is per 100g and sourced from the USDA Food Composition Database. um, I am trying to figure out what cheese low fat for breakfast with spread on a rice cake? Like the pressed cooked cheeses (below), all these are made using thermophilic lactic fermentation starters. Cheddar is used to top burgers, as well as in other types of sandwiches. Interestingly, the taste, texture, and flavor of Gouda can vary a lot. Blue cheese is very nutritious and boasts more calcium than most other cheeses. 4-6 ounces of cheese is an appropriate amount of cheese for a 13″ thin crust or NYC style pizza. For one thing, Camembert is ripened/fermented in smaller sizes, which allows for a faster process. Cheeses to avoid on pizza: processed cheese or oily cheeses such as Velveeta, American cheese and Cheddar or pre-shredded cheese. The texture is semi-hard and crumbly, and the flavor is intensely pungent. The “best cheese” is very subjective and depends on the individual. Thanks for this article. Soft types includes cottage cheese, cream cheese, ricotta, brie, bleu, Roquefort, mozzarella, muenster and similar varieties. 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