Types and pictures of seven common cheeses.

One of the most common ingredients in foreign cuisine is rich cheese, but there are many kinds of cheese with their own characteristics. How to choose how to eat? Scholars are very knowledgeable, please ask experts to answer. Beginners should start to know from the following seven common categories!

Common sense of cheese The origin of cheese:

It started more than 4,000 years ago, when an Arab businessman went out for business, on his way across the desert, he accidentally found that the milk stored in the sheep's stomach bag turned into a strange whey liquid and block cheese after being exposed to the scorching sun for a long time in the desert. It was amazing after tasting it, and the delicious cheese culture began to spread.

Cheese Common types of cheese in China:

Cheese is produced in many places, just like wine. From France, Italy, Switzerland, Spain and other countries with cheese traditions, to Australia, the Netherlands, Denmark, Britain, Germany, Japan, the United States, South America and Argentina, which are now producing large quantities of cheese, they all produce cheese with different characteristics and tastes. Among them, Italian Parmigiano Reggiano, gorgon Zola, Mascapone, Mozzarella, French Brie or Camembert, Dutch Gundam and British Cheddar are all representatives.

Holland is famous for its gouda cheese. (Pixabay)

The label of cheese;

Just like wine, cheeses from different countries have their own unique labels. More rigorous are French AOC and Italian DOP cheese, but this is limited to small package cheese. Cheese in small packages is not easy to find in China. You need a reservation. Many large cheeses have no labels, and sometimes they are branded with special brands, such as Grana Padano.

GianLuca, an expert in cheese shops, said that at present, there are basically no labels in the world except some fromage. Many high-grade cheeses have a long maturity, so the finished product is very large (at least 2 to 40 kilograms). These cheeses are not sold as a whole, but cut and retail according to customer demand, which is the main reason why cheese labels have been difficult to become mainstream.

In foreign cheese shops, you can often see huge cheese. (Pixabay)

Cheese preservation skills suggest that all cheese should be put in the refrigerator, but cheese is easy to absorb. It should be noted that fresh ingredients in the refrigerator destroy the original flavor of cheese. You can wrap it in plastic wrap first, and then put it in a plastic wrap box for the best preservation.

Because sliced cheese has more contact with air, it is recommended to eat it within two weeks. The cut cheese can be eaten for up to one month.

Although they are all cheeses, their tastes are very different, and the suitable eating methods are different!

Seven common cheeses 1. Hard cheese.

The water content is the lowest, about 30 ~ 40%, and the salinity is high. Long maturity, at least half a year, at most two years, can be preserved for a long time.

Common varieties in China: Cheddar, Parmesan and Parmesan.

Selection skills: uniform color, bright and clear incision is preferred.

Instant cooking: Because of its high salt content and strong flavor, it is usually ground into powder, added to salads and spaghetti to add flavor to food, and sometimes used as cheese chafing dish.

2. Semi-hard cheese

One of the most common and accepted cheeses, with mild taste and no irritation, is the best choice for beginners.

Common varieties in China: Vincent, Haoda and Yidan cheese.

Selection skills: uniform color, bright and clear incision is preferred.

Ready-to-eat cooking: after slicing, it can be directly seasoned with wine and tea, which is convenient to eat, and is also suitable for slicing and cutting into dishes, with wide uses.

3. Goat's milk cheese Chevy cheese

Made from goat's milk, it is arguably the oldest cheese in history. Dry cooking method, the texture is hard and the volume is not too large.

Common varieties in China: Chevrette cheese.

Selection skills: Although it is semi-hard cheese, it is best to avoid being too hard and the texture should be wet.

Fast food: because there are many subcategories, it is widely used, and the most common one is to add it to salad.

Step 4 wash the cheese skin with water

During the ripening process, the epidermis must be constantly washed with salt water. In this process, the bacteria on the epidermis will ferment, and finally produce a slightly pungent taste, which is very strong.

Common varieties in China: Taleggio cheese.

Selection skills: it is very important to determine the softness. If the edge has begun to harden, it means it has begun to dry, and the quality is not so good.

Instant cooking: Foreigners usually use wine to taste its unique smell directly, which is difficult for China people to adapt to, so it will be used in heating cooking to reduce the influence of smell.

White mold cheese

In the process of making, the fresh cheese is turned over all the time, and the water is removed until it becomes hard tofu-like, and then white mold is added to the surface, which can make the taste smooth, the inside is mushy and the milk taste is heavy.

Common varieties in China: Camembert cheese and Brie cheese.

Selection skills: tight packaging, uniform distribution of white mold and good quality. It is enough to press the slightly elastic table with your hand.

Fast food: Because of its soft taste, it can be served directly with fruit, red wine and coffee.

6.blue cheese

The biggest difference from white mold cheese is that it matures from the inside, so when you cut it, you can see that blue mold is not satisfied with the inside of the cheese, and the salty taste is pungent.

Common varieties in China: Gorgonzola cheese.

Selection skills: after cutting, the blue-green molds are evenly distributed, and the stronger the contrast with the white parts, the better the maturity.

Fast food dishes: often used in pasta sauce and salad dressing, or added to fresh salads. It is also a way to eat tea directly.

7.fresh cheese

Without the ripening process, milk is dehydrated after condensation, and there is milk-flavored cheese. In fact, the texture is very similar to yogurt. It is recommended to finish it in the first time.

Common varieties in China: mozzarella, mascarpone and cream cheese.

Selection skills: white represents good freshness, and yellow represents not buying.

Fast food: fresh and soft, without salty taste, it can be eaten directly with salad. Slicing or dicing is very suitable. For example, yogurt with fresh fruit jam, sweets are also good. Cream cheese is often added to baked dishes.

Extra processed cheese

Because the climate in China is not suitable for producing cheese, most of the traditional cheese is imported, and other additives are usually added to the processed cheese slices in supermarkets, so the purity is not good.