2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Most of us love cheese. Some prefer to put a slice of it on a sandwich for morning tea, while others cannot imagine fresh, still hot pasta without such an important addition. But what do we know about this product and its sometimes surprising production? After all, there are very diverse types of cheeses that are even hard to imagine, and the same interesting ways to prepare them.
All cheeses are made from milk. As raw materials, not only cow's milk is used, but also sheep's, goat's, and even buffalo's milk. Therefore, first of all, types of cheeses can be divided into two main groups: sour-milk and rennet.
Sour-milk cheeses are obtained as a result of the coagulation of milk protein under the influence of lactic acid. It is formed by adding a special sour starter. Such cheeses are very similar in appearance and texture to cottage cheese.
A special enzyme is used to make rennet cheeses. It is added to the cheese mass for early ripening. Sometimes for the same reasonrennet is used in the preparation of sour-milk cheeses.
Types of cheese are also divided according to the method of production.
Hard - these are cheeses with a very dense structure, covered with a paraffin or beeswax crust, which ripen from six months to several years under the pressure of a heavy load. They are also called "pressed". In such cheeses, there are either no “holes” at all (Parmesan, Emmental, Edam, Conte, Cheddar), or they are, but very small (Gouda). It is customary to grind hard cheeses before eating.
Semi-hard - These are creamy cheeses with a dense but soft texture, covered with a wax or paraffin crust. They usually mature within a few months. They are distinguished by the presence of "holes" of various shapes and sizes. A bright representative of such cheese is the famous Maasdam.
Soft cheeses are soft sweet-creamy textures that do not require additional processing. They can be either without a shell or have a natural or moldy crust. They have a wide taste range: peppery, mushroom, creamy, etc. Soft cheeses are of two types: requiring maturation (spicy, red mold) and ready-to-eat. The latter are also called "fresh" ("Mascarpone", "Ricotta", "Brousse Du Rowe"), which have a very short shelf life.
Brine – These are cheeses that ripen in brine (in an aqueous solutiontable s alt). They have a brittle or layered texture and have a sharp-s alty taste ("Suluguni", "Cheese", "Adyghe", "Feta", "Chanakh").
Processed – These are cheeses, which include several components: cottage cheese, powdered or condensed milk, cream, butter, whey, buttermilk, and other natural products. They undergo heat treatment with the addition of melting s alts.
Special mention must be made of blue cheese.
The types of this product are divided according to the color of the mold and how it is used. This method of production gives the cheeses a particularly piquant taste. Cheese molds are harmless, edible (Penicillium genus) and come in different colors: blue, green, light blue, red and white. It can cover both the entire surface of the cheese ("Camembert", "Brie"), and be inside it ("Roquefort", "Fourme", "d'Amber").
And finally, any kind of cheese needs proper storage. The ideal place is a cool cellar with the necessary parameters: good ventilation, high humidity and a temperature of about 10 ° C. The refrigerator is also a good place to store cheeses. Types of food mold and various flavors in this case will not lose their taste. However, to prevent the cheese from drying out due to the low humidity in the refrigerator, it must be wrapped in parchment or cling film.
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