Hard cheese belongs to the category of the most popular types of these products, which are readily consumed in different countries. The reason for this is not only a wide selection of various subspecies, the ability to use the product in the composition of various dishes and taste, aromatic characteristics. Many consumers are attracted by the huge benefits that lie in their energy mix.
Soft cheese is traditionally listed as one of the most favorite among consumers in different countries of the world. Adding to his popularity is the fact that to repeat his original recipe at home is quite simple, even without any special skills for this. The main secret of the product is a specific creamy taste, which is achieved by adding cream to milk.
Cheese always requires the preliminary production of dense particles resembling flakes. They are obtained from the milk when the raw material passes through the stage of maturation. This explains the technological need to first separate the solid fraction from the whey in order to obtain the desired raw material. In the professional terminology of cheese making, this process is called coagulation.
Yaroslavl cheese is still the favorite of many buyers from different parts of the Russian Federation. It was managed to be assessed not only by residents of the area of the same name, but by buyers from many neighboring regions. Such a commitment to high quality final products, as well as a democratic price tag, is explained.
Latvian cheese is in consistently high demand not only in its historic homeland. It is eagerly tasted by visiting tourists, taken home for a sample to relatives. Also in some supermarkets in Europe you can find the most popular varieties from this country, sent for export. Quality mark Gourmets are accustomed to the fact that the most refined offers for the cheese part are traditionally offered by plants from France and Switzerland.
Banon cheese is not very popular in the countries of the former Soviet Union, but this does not mean that the Europeans treat it the same way. Its historical homeland is France, where it is still manufactured according to the classical canons without changing the original recipe. The main feature of the banon is to use only goat milk.
Hermelin is a surprisingly popular variety of cheese in the Czech Republic, the recipe for which Czech cheese-makers seem to have peeped from the French. How else to explain his striking resemblance to Camembert? In fact, the French product is really a “relative” of Czech cheese, Hermelina. The product is not just loved in its homeland, it is known all over the world, most often associating with the national Czech snack for beer.
Fontina cheese is considered one of the very first varieties that appeared in Italy. The first records of it are listed in the historical chronicles of Valle d'Aosta. Since then, the recipe has not been changed. Therefore, a product available for purchase, at least in Italy, corresponds to the original appearance. The main difference is considered a significant difference in taste from the existing Alpine counterparts.
Manchego cheese is a variety of hard cheeses. This Spanish cheese is made from sheep's milk exclusively in Castile - La Mancha. At the same time for the manufacture of the product using milk of a certain breed of sheep. Cheese makers use pre-pasteurized milk, but sometimes they are used fresh. Externally, it has no special differences: the cheese head has the shape of a cylinder, the weight of which is about 2 kilograms.
Green cheese Pesto is a relatively young type of cheese that was first cooked in Italy, the city of Genoa. It got its name in honor of the world famous sauce of the same name, so their tastes are something similar. The main advantage and distinguishing feature of this variety of cheese is its color. The green color turned out due to the basil and a different composition of herbs.
Paneer cheese is a type of cheese native to India. Since not everyone in this densely populated country had the opportunity to purchase meat, and among the inhabitants a large percentage of vegetarians for religious beliefs, home-made cheese became for them a suitable substitute for meat products. It is nutritious, has many useful properties, and therefore has gained popularity around the world.
Dutch cheese, which we used to see on store shelves, is a descendant of Dutch edamer. This is a solid dairy product, the taste of which depends on the degree of aging. It can be salty, sweet, sour or neutral. The original Dutch edamer is painted in a pale yellow tint. His taste has a subtle sour notes and a faint nutty flavor.
Hard salty cheese based on sheep’s milk was first prepared in the vicinity of Rome. The product was so loved by the locals that it began to be added to most Italian dishes. There is an opinion that in the classic version of the spaghetti they use not parmesan, but one of the varieties of pecorino. The product is still cooked by hand.
Mold cheeses gradually moved from the category of exotic to familiar goods like spiced bread or jamon. For real brie you no longer need to go to France - just go down to the nearest supermarket. But what is hidden behind a dense snow-white crust and a viscous creamy cheese texture? Physicians Committee for Responsible Medicine claims that the product is 70% dangerous trans fats, and the remaining 30% is a good source of calcium (Ca).
Grana Padano is a close relative of Parmesan. The only difference between them is the properties of the grass that cows feed on in different parts of Italy. It is this kind of cheese from Piedmont and Lombardy that is considered the most popular in the country. The product is classified as grated cheese with a granular structure.
"How can you manage a country that has 246 varieties of cheese?" These words Charles de Gaulle once said about France. But since then, the number of varieties of this product both in France and in the world has substantially increased. The number of cheeses with blue mold has also grown. Blue cheese is not a product for everyone.
Greek fetax cheese appeared on the expanses of the post-Soviet states about ten years ago, but during this modest time managed to gain a considerable share in the market, attracting potential consumers with refinement of taste and uniformity of texture. Ideally, the color gamut ranges from white to slightly yellowish, reminiscent of the cheese that looks familiar to the inhabitants of our latitudes.
Currently, there are many different cheeses that are made on the basis of cow's milk. Such cheeses are very high in calories and are not recommended for use with various diets. In contrast, goat cheese is considered a more healthy dietary delicacy, which is valued in many European countries.
Roquefort cheese is a French blue cheese made from sheep's milk in the southern province of Rouergue. There is a whole legend about the appearance of a noble product. It is believed that a young shepherd, grazing a flock of sheep on top of Mount Combalu, in the immediate vicinity of the village of Roquefort, stopped for a bite to eat in one of the caves, which was overgrown with greenery and gave off a lot of moisture.