Different Types of Cheeses

30 December 2019
Different Types of Cheeses

The cheeses can be grouped by type of milk, fat content, texture, curd cheese processing temperature and ripening time. Thus, a wide range of cheese is offered to the consumer. According to the milk type, there is cow cheese, goat cheese, sheep cheese, buffalo cheese and mixed milk cheeses.

Different cheese categories are available, depending on the softness, the amount of water contained, the limited whey drainage, the non-pressing process and the temperature range from 30 to 40°C. Fresh cheese (fresh caprini, tomini, mozzarella and Quark), unshelled cheese (Pannerone), crusted cheese (Caciotte, Italico, special robiole and so on) are some of the different categories.

Another category is moldy cheese, which is characterized by the growth of mushrooms in the paste. The enzymatic effect of this mold, milk or curd inoculation during the manufacturing process, in a short time (2-3 months) provides a high rate of aromatic cheese. Gorgonzola and Roquefort belong to moldy cheeses.

Pressed cheese is pressed to remove curd juice. Such cheeses require a ripening period of from 2 to 6 months, which are small paste or scattered through normal holes. Fontina, Asiago, Bra are cheeses of this type.

There are more than 2000 varieties of cheese in the world. Cheese contains vitamins A, B and E. It is rich in phosphorus, calcium and protein. Let's take a look at the cheeses that are delicious and can be used as a snack with wine, shredded on salads, melted on a sandwich or any other way you enjoy having it.

Gorgonzola

Gorgonzola cheesePhoto By Di Bruno Bros

Blue moldy cheese. One of the most popular Italian cheeses. It is soft at first, and becomes tighter as it matures.

Fontina

It is a cylindrical cheese with a sweet and aromatic taste and produced only in Valle d'Aosta. Milk comes from Valdostana, Pezzata Rossa and Pezzata Nera cows. It's a semi-hard cheese.

Roquefort

Roquefort cheesePhoto By Di Bruno Bros

Sheep's milk cheese from the south of France. Semi-soft, blue moldy cheese. It tastes rich, creamy, sharp and salty. Used in salads and sauces.

Taleggio

It is named after a valley called Val Taleggio in Bergamo. The existence of this cheese goes back to old years. Produced from cow's milk. It is oily and has a soft paste, a thin and soft pink shell, a rectangular shape and a sweet and delicate flavor (the taste is stronger if the ripening is extended).

Mascarpone

Italian cheese. It is thick and soft in a homogeneous, white color. It has a sweet flavor. It is suitable for sweets. It can be used as cream with fruits and desserts.

Salers

It is very soft and carries aromas from summer pastures. It blends nicely with the sweetness of autumn fruits with its strong flavor.

Parmesan

Italian cheese. It has a sharp odor and hard structure. It has dense particle consistency and small holes. It is the most preferred cheese among Grana cheeses. You can serve it sliced.

Asiago

Asiago cheesePhoto By Di Bruno Bros

Italian cow cheese. The production area consists of 4 regions; Vicenza, Trento, Padova and Treviso. While it has a smooth structure before ripening, it becomes a harder crumbling structure after maturation. It has a shell. It is used in salads, sandwiches, soups, pastas, cheese platters and sauces.

Halloumi Cheese

The halloumi contains milk, usually goat's milk, and salt. It is a kind of cheese produced in Cyprus for hundreds of years. Semi-hard, brined cheese. It has a high melting point and can be easily fried or grilled. We highly recommend you to try it grilled.

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