First
thing, the type of milk used, cow, sheep or goat, the feed given to the animal.
How long the cheese was aged. The salt and the specific mold strain.
When
storing cheese, it is crucial to keep it tightly wrapped. Air will dry it out.
If the cheese has a rind like Parmesan or Brie, make sure to leave the rind on
the cheese as this will give it protection.
Make
sure to allow the cheese to come to room temperature before serving. The flavor
is muted by the cold.
There
is a vast variety of cheese worldwide, so it’s not possible to list all of them
in this post. Here is a short list of some of the popular cheeses.
Asiago: A firm cow’s milk
from Italy. Salty and tangy in flavor. Aged Asiago is best for grating over
pasta and soup.
Brie: A popular soft cow’s
milk from France. Creamy and slight mushroom flavor. With the rind removed,
great melting cheese.
Cheddar: Cow’s milk cheese
made in USA or Great Britain. American versions usually softer in texture, with
a tangy sharpness. British cheddars are drier and even crumbly with a nutty
sharpness flavor. Great to eat by itself.
Colby: A semi soft cow’s
milk cheese from the USA. Very mild in flavor. One of few cheese with true
American roots.
Feta: Fresh cheese made
from cow’s, goat’s or sheep’s milk. Feta is produced in many Mediterranean
countries. It can be dry, crumbly, soft and creamy. Flavors range from salty,
mild to tangy. Great for salads and with vegetables.
Goat Cheese: Produced in many
countries and in several forms. Goat cheeses range from creamy fresh cheese
with a mild tanginess to aged cheeses that are firm, dry and pungent.
Gouda: The cheese is named after the city Gouda in the Netherlands. Semi firm Gouda is milk and slightly sweet. Aged
Gouda is dry and crumbly with caramel flavor with a sharp zing.
Mozzarella: This popular cow’s or
water buffalo’s milk cheese from Italy. Available fresh or semi soft.
Parmesan: Firm cow’s milk
cheese from Italy, USA and Argentina. The real thing, Parmigiano – Reggiano, has
a sweet, fruity and nutty flavor.
Source: The America's Test Kitchen Family Cookbook Revised Edition (p.26 & 27).
There are very few cheeses I don't like to be quite honest.
ReplyDeleteCheese is one of my most favorite foods ... Happy Sunday :-)
ReplyDeleteThe America's Test Kitchen Familiy Cookbook Revised Edition needs another revision. Gouda cheese comes from the town Gouda. Which is very much NOT in Denmark.
ReplyDeleteThe cheese is named after the city Gouda in the Netherlands. Thank you!
DeleteNo recipe this time, just cutting the cheese!
ReplyDelete