All about cheese

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available light products amazingly delicious.There are surprisingly useful.And although the first is not so is often combined with a second, happy coincidences still happen.Cheese - one of those.And it's not just food!This whole culture, carefully protects the French, Swiss and Italian villages.It was there that makes the world's best cheese.

According to various sources, the story of cheese has from seven to ten thousand years.Therefore, it is practically impossible to reliably determine who, when and how the first time managed to get out of a simple milk this grace.The legend, according to which the inventor of the cheese was a hapless merchant.One day, he was carrying the milk in a container made from sheep's stomach, and on arrival found that it was divided into serum and dense mass.

In the ancient world cheeses were food of the gods and heroes.The greatest success in the art of cheese making have made the Romans managed to come up with about a dozen varieties of this delicacy.In the Middle Ages, after the fall of the Roman Empire and the invasion of barbarian tribes, ancient traditions maintain and develop the monks of the Cistercian and Benedictine orders.

all current types of cheese can be divided into six large groups:

cheese curd. They are called fresh cheeses.They are made through natural fermentation and do not contain rennet.It is these varieties most clearly convey the original taste of milk.The most striking examples: Mascarpone (Mascarpone) , amazingly tender and delicious Italian cheese that looks reminiscent of butter.Widely used in the preparation of Italian desserts. Ricotta (Ricotta) .According to legend, the recipe was created by St. Francis of Assisi.Sold in Italy, ricotta is made from goat and sheep serum, for export is also "cow" option.

pickled cheeses. They mature in a special salt solution until the gain is not desired consistency.To brine include: Mozzarella (Mozzarella) - Italian cheese snow-white sour taste.According to the classical recipe should be prepared from the milk of black buffalo. Suluguni - namenity Georgian cheese, wherein the salty taste.Perfect fried.

Soft cheeses. This type is divided into 3 subtypes depending on the type of cake.Soft cheeses with noble mold, such as Camembert (Camembert) .This Camembert is made only in Normandy, and is packed in round wooden boxes.Taste delicate and slightly gives mushrooms.Soft cheeses with obmytymi edges, for example, Munster (Munster) .It has a strong smell, and taste a bit like cumin.Soft cheeses with natural edges.These include a variety of types of soft cheese, crust which is not subject to special treatment.As a rule, made from goat's or sheep's milk.

pressed uncooked cheeses. is a dense mass of pale yellow.A compressed refer Gouda (Gouda) and Cheddar (Cheddar) .Gouda in the Netherlands produced from cow's milk.He began to do in the Middle Ages in a small town, in whose honor and named after the cheese.On the palate there are notes of hazelnut.According to the original recipe of cheddar, this cheese is wrapped in cloth for aging, up to one year, after which the cheese takes on a fresh nutty flavor with a sour-spicy flavor.

blue cheeses.Their distinguishing feature - specks of green-blue mold in soft cheese mass. Roquefort (Roquefort) - the world's most famous blue cheese.For its formation cheese pierce long needles, covered with a special mold fungi, which are then safely grow throughout the cheese mass.Slightly less famous cheese Gorgonzola (Gorgonzola) , prepared in limestone caves.

Cheese Pressed boiled .These cheeses are covered with a solid crust, and have a particularly delicate taste.Examples pressed cooked cheese: Emmentaler (Emmental) .The classic Swiss cheese with holes, made from cow's milk, the most popular kind of cheese in Switzerland and France. Parmesan (Parmigiano) made in Italy from cow's milk.It is considered the birthplace of Parma.

Whichever of these varieties of cheese you choose - bon appetit!Some interesting facts "from the life of cheese" look at the following article.

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