On pizza, there can never be too much cheese, I think every pizza lover has said. How cheese is made on your pizza, pasta and salads; what are the types of cheese; what does it bring to your health? Keep reading .. and get answers to these questions.
Age doesn't matter unless you're cheese.B. Burke
The cheese has been produced for more than 4000 years, although its exact origin is somewhat unclear. It is believed that people once placed milk in a "bag" made of sheep's belly. At the end of the day, the milk had broken down into cottage cheese (cheese) and whey because it was in direct sunlight.
The cheese journey began in Asia and was later imported into Europe. A few centuries later, Swiss immigrants helped establish the state of Wisconsin as a cheese-making center.
Eight general categories of cheese
- Pasta filata
- Partly soft
- Soft and fresh
- Soft and ripe
… And some of the categories of cheeses will be discussed below.
Potential health benefits of cheese
Cheese actually contains some key substances that the body needs, such as calcium, which improves bone health. All good nutrients come from using milk as the main ingredient.
- Consumption of cheese raises the pH of the mouth, possibly due to increased saliva, which can help protect tooth enamel.
- This can help reduce the risk of type 2 diabetes.
- It alters the body's microflora and can speed up metabolism and possibly reduce the risk of obesity.
- Cheese can prevent osteoporosis.
- Cheese is the best source of calcium.
- Cheese is a great source of protein.
- Cheese contains a lot of vitamin B12.
- Cheese can prevent hypertension by lowering blood pressure.
5 types of cheese and their descriptions
Brie is the best-known French cheese and is nicknamed the "Queen of Cheese". Brie is a soft cheese named after the French region of Brie, where it was originally created.
In France, Brie is very different from cheese that is exported, for example, to the United States. The "real" French Brie is unstable, and the taste is "complex" when the surface turns slightly brown. When the cheese is still pure white, it is not matured. If the cheese is cut before maturing, it will never develop properly. However, the exported Brie has stabilized and never matures. Stabilized Brie has a much longer shelf life.
Brie is made from whole milk or semi-skimmed cow's milk. Cheese milk is added to raw milk and heated to 37 ° C to obtain cottage cheese. The cheese is then poured into molds, the layers are filled with several layers of cheese and then kept for about 18 hours. The cheese is then salted and aged for at least four weeks.
Brie cheese is slightly light in color with a gray tinge under the rind. Its taste varies depending on the ingredients added during cheese production.
Brie, one of the great dessert cheeses, is like a 1 or 2 kilogram wheel and is packed in a wooden box. To fully enjoy the taste, Brie must be served at room temperature.
In ancient times, England was the only place where cheddar cheese was made.
Any cheese factory or artisan anywhere in the world can label their cheese as 'Cheddar' because it is not protected, as are other cheese names or brands.
Cheddar cheese, the world's most bought and eaten cheese, is always made from cow's milk. It is a hard and natural cheese with a slightly crushed texture, if properly matured, and if it is too young, the texture is even. When ripe, it acquires a sharper taste, between 9 and 24 months. Cheddar cheese, shaped like a drum and 15 inches in diameter, has a natural rind bound to the fabric, but its color usually ranges from white to light yellow. However, some cheddar may have a yellow-orange color added manually.
Joseph Harding, the "father of cheddar cheese", who invented modern cheese-making methods, described the ideal quality of the original Somerset Cheddar as "firm texture, delicate character, with a tendency to melt in the mouth and a full and delicate taste, somewhat similar to hazelnuts.
Feta is undoubtedly one of the most famous Greek cheeses. In fact, feta accounts for 70% of Greek cheese consumption. The cheese is protected by EU law and only cheeses produced in Macedonia, Thrace, Thessaly, central mainland Greece, the Peloponnese, Lesvos and the island of Kefalonia can be described as 'feta'. Similar cheeses produced elsewhere in the eastern Mediterranean and around the Black Sea, outside the EU, are often referred to as 'white cheese'.
In order to create a traditional feta, 30% of goat's milk is mixed with milk grazing in the region of origin. Nowadays, many stores also sell goat's and cow's milk feta. The firmness, texture and taste vary from region to region, but in general the cheese from Macedonia and Thrace is mild, softer and creamier, less salty and with fewer holes. Feta, produced in Thessaly and Central Greece, has a more intense, more durable taste. Peloponnese feta has a drier structure, aromatic and more open. The local environment, animal breeds, cultures, affect the texture, taste and aroma of feta.
In general, feta is a marinated cottage cheese with a salty and pungent taste, enhanced by a brine solution. The texture depends on age, which can be very creamy or crushed dry. After 2 months of maturation, the feta is sold in blocks immersed in brine. Tastes delicious with olive oil, roasted red pepper and nuts. If necessary, it can be washed under water to remove additional salt.
Parmigiano Reggiano or Parmesan cheese is considered one of the main cheeses. Today it is produced by various manufacturers. However, the PDO states that, in order for the cheese to be called Parmesan, it must be made from the milk of cows (which graze on slags and eat fresh grass and hay).
Cheese producers that imitate Parmigiano Reggiano, producers call Parmesan or Italian hard cheese to avoid legal problems. Parmigiano Reggiano cheese is named after the provinces in which it is produced, namely the provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua.
Real Parmesan cheese has a hard, grainy texture and a fruity and nutty taste. Parmigiano Reggiano cheese is mostly grated over pasta used in soups and risottos. It is also eaten separately as a snack.
Vegan cheese created in Latvia - Lifetree cheese
Handmade artisan cheese from vegan products. As Lifetree himself says, it all starts with an interest in the daily use of herbal products. Some of them have lactose intolerance in their families and a baby has been born into their lives who has been found to be intolerant to various product groups. It turned out that most of them are of animal origin. It begins their exciting journey into the world of plant-based food.
The company offers a number of fermented cashew nut products: the Camembert alternative, the Feta cheese alternative, the Veta, the Vicotta alternative, the Smoked Cheese with Chili Flakes, and the creamy cashew cream, as well as the various non-buttered flavors. .
As Lifetree itself says about itself:
- Latvia's first vegan cheese producer
- Handmade in Riga
- Welcome to everyone
Ideas where cheese can be used in dishes
Enjoy the cheese the same way or with other ingredients.
- In salads: sprinkle with crushed; diced or grated.
- Add grated cheese or a slice of cheese to the omelette.
- Use different types of cheese as a great snack for a party.
- Pasta with cheese.
- 4 types of pizza.
- Delicious cheese chop.
- Chicken fillets in Parmesan cheese .. etc