Types of Cheese http://typesofcheese.org Mon, 31 Oct 2011 23:47:17 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Types of Cheeses http://typesofcheese.org/types-of-cheeses/?utm_source=rss&utm_medium=rss&utm_campaign=types-of-cheeses http://typesofcheese.org/types-of-cheeses/#comments Fri, 28 Oct 2011 19:17:57 +0000 http://typesofcheese.org/?p=10

stilton cheeseCheese is a result of the whey and coagulation being separated from milk. It was originally used to keep all of the nutrients found in milk after the milk had gone bad, but now it has turned into a sort of art form. Cheese is made from milk from cows, sheep, and goats. The texture and flavor of the cheese is highly dependent upon the aging process as well as the milk source, and some cheeses use a mix of two or more sources. In addition, the country in which the cheese is made has a great affect on what the cheese will turn out like due to the differing cheese-making processes. Since there are so many different varieties of cheeses, they each have a recommended usage and pairings. For example, semi-hard cheeses like Gouda pair wonderfully with crackers and fruits.

There are six branches of cheese, with hundreds of varieties falling under these branches: fresh, semi-soft, soft, natural rind, hard, and bleu.

Fresh

These cheeses are uncooked and unripened, as well as mild and very moist with a soft texture. Some examples of fresh cheeses include: feta, ricotta, cream cheese, and cottage cheese.

Semi-Soft

Semi-soft cheeses have a very buttery and smooth taste and are mild and moist. Examples include: fontina, gorgonzola, and Gouda.

Soft

These cheeses are event softer than fresh cheeses and are known for their creamy texture and ability to be spread easily. Boursin, brie, and bel paese are three examples of soft cheese.

Natural Rind

Natural rind cheeses have a rind that naturally form as the cheese comes in contact with air during the aging process.  Their texture is dense and they are usually aged for a longer period of time. Stilton and Tomme de Savoie are two of the varieties.

Hard

Hard cheeses are aged for a very long time and are the driest variety. They normally have a very strong flavor and are mostly consumed in a grated form to add to the flavor of several dishes. Asiago, parmigiano-reggiano, and pecorino romano are the most common types of hard cheeses.

Bleu (blue)

Bleu cheeses are known for their moldy appearances. This is because they are injected with a specific strand of mold called penicillium roqueforti or penicillium glaucum. They have a very distinctive taste and smell, and people who like this type of cheese often have an acquired taste for it. St. Agur and Big Woods Blue are two types of this moldy cheese.

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