Types of cheeses

There are hundreds of different types of cheeses, which can be classified into different categories. Each of the varieties has a separate cooking technology and application in cooking, which it is sometimes difficult to sort out. To this end, we decided to create a small list of basic types of cheeses that any fan of this dairy product should definitely know.

Cheese with molds - species

All kinds of noble cheeses with mold can be conditionally divided into two categories.

Cheeses of the first category are prepared from sheep's milk and are intentionally infected with blue mold Penicillium roquefort, and therefore are called Roquefort. During aging, which lasts no less than 5 months, the mold is distributed in the product thickness, forming small pockets. After the maturation, the cheese becomes very soft, easily crumbles and has a rather sharp taste and aroma. Roquefort is most often eaten alone or in the company of honey and nuts.

Cheeses of the second category are covered with a crust of white mold - Bree and Camembert. An inexperienced lover of cheeses can not distinguish Bree from Camembert. Both varieties are infected with Penicillium candidum, are prepared from cow's milk and mature much faster than varieties with blue mold - only three weeks. Such cheeses are distinguished by a light mushroom flavor, creamy texture and taste. They can be served both independently and as part of sandwiches, they are perfectly baked and are suitable for deep-frying.

Types of soft pickle cheeses

Soft young cheeses are always kept in brine. There are three main varieties of such cheeses, and we briefly describe each of them below.

The first, not the most popular soft cheese in our region, is the French Chevre from goat's milk. In fact, this cheese is rarely stored in the brine for a long time, since it is eaten as soon as possible after cooking. It is not rare that Chevre is served with herbs, but is served in salads or independently, after frying.

The second species is much more famous in wide circles - Feta. This Greek cheese is cooked from a mixture of goat and sheep's milk, and immediately after cooking the clumps are compressed and left in a concentrated saline solution. Pieces of Feta can be cooked under the grill, watered with olive oil, or added to cold snacks.

Italian Mozzarella is perhaps the most popular among the main types of soft cheeses. It is cooked from cow or buffalo milk in a very unusual technology: clots are pressed and stretched, as a result, the layers of cheese are stacked on top of each other and pressed together, and the finished product is left in a slightly saline solution. Distinguished by its pronounced creamy taste, Mozzarella is good in cold appetizers and, of course, on pizza .

What are the types of hard cheeses?

Hard cheese varieties are much larger than all soft and noble ones taken together, they are certainly enough for making up a separate material, but here we will focus only on the basic varieties.

Swiss Emmental is brewed from cow's milk. It can easily be distinguished among other large holes in the thickness, which form propionobacteria, which release carbon dioxide when absorbing lactic acid. It is a sweet cheese that melts well, and is therefore suitable for any hot dishes.

English Cheddar is perhaps the most controversial among the many different types of hard cheese, as its formulation is undergoing great changes in different industries, and the final taste, hardness and even color are determined by the duration of aging, which should be at least a year. This cheese is universal, and therefore good in both burger and cheese plateau.

Parmesan is another popular Italian cheese, which is often forged around the world. This Parmesan has a light caramel-nut flavor, it is very hard and easily crumbles. Suitable for pasta , salads and soups.