Different Types of Cheese!

There are numerous types of cheeses, and we've sought to provide information on a few of the most popular ones.

PARMESAN:

This is a hard cheese and is production and origin is law protected. Only cheese made from the Parma region can be called: "Parmigiano-Reggiano" and the name is stamped on the rind of the cheese. It takes 16liters of cows milk to produce 1kg of cheese. They are made in huge wheels weighing about 38kg. It is soaked in brine for a month before ageing. It takes 24-30months for the full flavour, and its well known granular texture to develope.

PECORINO:

This cheese is made from sheep's milk therefore the Italian name for sheep is: "Pecora". This cheese is matured upto eight months. Depending on its age: Its colour varies from a pale cream to a deep yellow - while its flavour ranges from a mild and nutty to a strong and more pungent flavour.

GRUYERE:

This cheese is well known for the base of fondue. It is named after a little town in Switzerland.  The french version has small holes and the Swiss cheese hasn't. It has a wonderful sweet, nutty flavour. It also has a rich yellow colour. It takes 2 months for the cheese to ripen and 5 - 10 months to mature. An 80kg wheel of gruyere takes up to 800 litres of milk. Now that is a lot of milk.

RICOTTA:

Ricotta means recooked in Itallian. Sheep or cows milk is used. Afterwards the curds and whey are separated, the whey is then given 12 - 24 hours to ferment. Heated to a near boiling point the coagulated mass is passed through a fine cloth. Once the moisture is drained you have ricotta cheese. Easy as 1 2 3 - no not actually. It is a soft cheese with a slightly sweet flavour.

COTTAGE CHEESE:

When milk is warmed it curdles and that is how you make cottage cheese. This soft and lumpy cheese is made from milk that has been heated until it curds. The water whey is drained off and the cottage cheese is left unpressed. It takes one or two days for it to ripen. This cheese is extremely handy if you are dieting as it's fat contents is between 5 - 15%.

EMMENTHAL:

This is the well known cheese used in most comic strips.

Emmenthal is originally a cheese from Switzerland. It is well known for its distinctive holes which is caused by its fermentation process. It has a stunning fruity and sweet taste. It is made into rounds and covered in a natural rind for up to 4 months.

BRIE:

This cheese is subsequintly known as the "Queen of Cheeses". This is one of my favourite cheeses. It is soft and hmmmm.... I can so do with a piece right now. Anyway lets get back... It is a mould ripen cheese made from cows milk and made in rounds. Usually they sold in the shops in wedges. When brie matures well it goes deliciously gooey at room tempreture, rich and absolutely creamy. Be careful of overipen brie as it will have an ammoniac flavour and if it is under ripe it is firm and chalky. I normally eat it with something sweet like preserved figs or quince. Big mushrooms and brie grilled just so that the brie has melted. Man on man is that delish.

CAMEMBERT:

Another one of my favourite cheeses. It is also a soft mould ripened cheese made from cows milk. Like brie it is firm and chalky when unripe but as it matures it becomes gentle in flavour and texture. One of the best ways I have eaten camembert cheese was crumbed in couscous deep fried then drizzled with a strawberry dressing. Hmmm....

BLUE CHEESE:

The blue veins that run through the blue cheese is formed by adding penicillin culture during the curdling stages. Hence the name blue cheese. It is a very sharp flavour and quite salty. It as also a pungent aroma. (it reminds me of stinky feet). There are different types of blue cheese and they are protected by law eg. Italian gorgonzola, French roquefort, or the English stilton.  I personaly find that cooking with blue chees adds wonderful flavours to food. Some people like to eat it on its own.

HALLOUMI:

This is a very firm textured cheese and it originates from an Island of Crete. It is popular for it's salty taste and is well loved because it can be fried or grilled. What make Halloumi cheese so uniques is that it contains no acid or acid producing bacteria. My husband is not a fan of Halloumi as it tend to squeak against his teeth. My favourite way of have halloumi is stuffed in a crumbed jalapeno pepper and then deep fried.

FETA:

What would a Greek salad be with out feta? or Spinach without it crime in partner? Traditionally made with sheep or goats milk or a combination of the two. It is soft, grumbly and salty. Danish feta is much more softer and extremely creamy compared to the Greek version.

CHEDDAR:

Most likely the most eaten cheese in the world. Originally from England, in actual fact caves in Cheddar Gorge. This semi hard cheese is made from from cows milk and can be matured upto 2 years. Depending on it maturity it's flavour can vary from smooth and creamy to very pungent and crumbly.

GOUDA:

This cheese is originally from Gouda in Holland. It is traditionaly coated in a yellow wax. Like cheddar cheese, it is made from cows milk. Gouda that has been matured for 18 months and longer gets a black wax coating. It is a soft creamy and yellow cheese.

MASCARPONE:

This cheese is like tripple thick cream. It adds a rich creaminess to coffee, chocolate and desserts. Marscapone cheese is the most important ingredient for making Tiramisu. This cheese is made from the cream that is skimmed off while making parmesan cheese. Tartaric acid is added to denatured it, slightly heated to make it mature and thick. It has a light butter colour and has a very delicate flavour.

MOZZARELLA:

What would a pizza or pasta be without this most mouth watering cheese? This is a white, dense and mild in flavour cheese. Mozzarella is best enjoyed fresh but needs to be kept in brine. Buffalo mozzarella from Campania region in Italy is made from Buffalo milk and production is protected by law. The higher the fat content the softer and more creamy the cheese.

GOAT'S CHEESE:

Goats milk is apparently quiet close to human breast milk. It is perfect for people who have a low tolerance to cows milk. It has a sharp distinctive flavour and aroma. Something I am not a huge fan of. Apparently I am told that I am missing out on a broad category of choices. Some cheeses that are made from goats milk is: crottin, chabis, Saint-Maure, feta, and halloumi. A friend of mine loves goats cheese, especially in a salad with a raspberry dressing...