Cheese is one of the wonderful gifts of nature. Dairy production, and cheese production specifically has evolved around the world, with milk from cows, sheep, goats or buffaloes transforming into a huge variety of different flavors, textures and appearances.
1. Camembert de Normandie
Normandy’s most famous and iconic cheese, is made from raw cow’s milk and weighs an average of 250 grams. The taste is intense, intense and similar to that of mushrooms, grass and butter, while the aroma is moldy and looks like cabbage.
According to a legend, a woman, Marie Harel protected a priest who ran and in return gave her the recipe for the Camembert we know today. The cheese is filled into molds by hand, salted dry and then matured for 30 to 35 days. Its body is soft and creamy, while its exterior is covered with a white, moldy bark.
It was made for the first time in 879 AD. in Gorgonzola, a Lombardy town located just outside Milan, this type of blue cheese is made with cow’s milk and is distinguished by green or blue marble. To cause blue veins, the milk is inoculated with penicillin spores.
Depending on its age, this Italian cheese is available in two varieties. Matures for about two months, Gorgonzola Dolce is quite soft, creamy and has a mild taste with hints of butter, sour cream and less intense milky flavor, while Gorgonzola Piccante is a tighter, more crumbly version and should age at least three months. to develop its intense, spicy taste.
3. Paneer cheese
Paneer is a liquid fresh cheese with a soft and crumbly texture, made from pasteurized cow’s milk or buffalo milk. Unlike most cheeses, paneer does not include rennet in the production process, which makes it completely vegetarian.
It originates from India and Bangladesh, and refers to the Vedas, dating from 6000 BC. Its name comes from the Persian and Turkish word for cheese, peynir. This cheese is often used in curry, especially in northern India, and goes well with intense and spicy flavors.
Gouda is a semi-hard Dutch cheese made exclusively from cow’s milk from Dutch farms and is one of the most popular cheeses in the world. The cheese is made in a flattened wheel shape and is tasty and aromatic (mild, fruity, sweet, buttery coconut flavor), depending on the stage of maturity.
Gouda has a sweet, fruity taste and as it grows it becomes deep yellow and more vigorous, almost grainy. Its taste is complex. from fruity notes to notes of cocoa and peanuts, which leave a rich and soft sensation in the mouth. It is usually used in slices on sandwiches or cut into cubes and eaten as a snack.
Brie de Meaux is a soft French cheese made from cow’s milk. The flat cheese has a thin crust covered with a white mold. It matures in wicker rugs in περιοχήle-de-France near Paris for at least four weeks. This particular variety of Brie is the most famous of all, and in the past, was known as the cheese of royal and noble people.
It is important to allow Brie to reach room temperature before consumption in order to fully appreciate the range of flavors – mold, mushrooms, nuts and fruity. The cheese is commonly used in French gastronomic specialties, such as Galettes briardes and Bouchées á la reine au Brie.
Considered one of the top cheeses in the world, Parmigiano Reggiano is made with raw, semi-skimmed milk from cows grazing on fresh grass and hay. It has a hard, thick texture and its flavors range from walnut to firm and slightly spicy, depending on how ripe the cheese is.
The origins of Parmigiano Reggiano date back to the Middle Ages, when Benedictine and Cistercian monks reclaimed the wetlands of the Po Valley and began producing this precious cheese, which later took its name from the city of Parma, its birthplace. .
Ricotta is a fresh, soft cheese made from sheep’s, cow’s, goat’s or Italian buffalo milk. From a technical point of view, it is not cheese but creamy curd made by reheating whey, a by-product of cheese-making – hence the name ricotta, which literally means re-cooked.
Ricotta curds are white and creamy, very fresh and slightly sweet in taste. The shape and weight may vary depending on the milk used in the process, but it usually has a conical shape achieved with the use of fuscella – a traditional container in which the cheese is placed after the peak to drain.
Feta is the most famous Greek cheese, affectionately called “the princess of cheeses“. The cheese is made from sheep’s milk or a mixture of goat’s and sheep’s milk (the latter should not exceed 30%). It is produced in the regions of Macedonia, Thessaly, Thrace, Epirus, Peloponnese and Central Greece with the best feta dairy machines.
Feta is traditionally produced with unpasteurized milk, although today the use of pasteurized milk is also allowed. The cheese is prepared in large square or triangular molds and kept in wooden barrels or tin cans filled with brine, in order to keep it fresh and to maintain its acidity.
This sharp cow’s milk cheese is one of the most popular cheeses in the world today and was first produced in the village of Cheddar in Somerset County, England in the 12th century. Cheddar is a hard cheese made from pasteurized cow’s milk and ranges from white to light yellow.
When young, its texture is smooth and when left to mature, the texture becomes more brittle and takes on a more intense flavor. Joseph Harding – a cheese-maker often referred to as “Cheddar’s father” – said the authentic Somerset Cheddar should have a narrow texture, a full, delicate hazelnut-like taste and a melting quality in the mouth.
Mozzarella is a fresh, soft, stretched curd, made with whole cow’s milk. Due to the fact that it has an aromatic aroma of fresh milk and a delicate creamy taste, mozzarella is traditionally combined with light white wines. This Italian classic comes from the Campania region, but is now produced all over the country.
The cheese is made with buffalo milk or cow’s milk, when it is often referred to as fior di latte mozzarella (in order to distinguish it from buffalo milk mozzarella). The ancient tradition of making mozzarella cheese dates back to the 4th century BC, however, the first official mention of its name was found in a 1570 cookbook by Bartolomeo Scappi, a famous Renaissance chef.