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Best types of cheese from across the world

Cheese is an all-time favorite of children and they just love to eat it all the time. We  use plain simple cheese slices or cubes that we get of any famous brand in our super market. We use it in our pastas, pizzas, fondues etc. There are many more types of cheese available than the normal cheddar or Mozzarella. Super markets are filled with feta, parmesan, queso and other best types of cheese from across the world.

 

Each cheese is better understood by the country of origin, the type of milk, the aging process, tasting process and the dishes in which it is best used.

Today let us look at some of the best types of cheese from across the world.

Cheddar Cheese.

Cheddar cheese originates from Somerset England and is made from cow’s milk. This cheese has different ranges starting from mild to sharp and some are even acidic. World over, cheddar is one of the most popular cheese used in sandwiches. It is crumbly in texture and has a deep tangy nutty flavour. Its colour ranges from ivory to deep yellow, depending upon the season and the feed of the cattle.

Roquefort.

This cheese comes from France and is made from sheep’s milk. The normal aging process is a minimum of 5 months. The blue pockets of mold that are seen in the cheese are colonies of penicillium. Roquefort is found in the caves of Roquefort, France. It is moist, sharp and sweet in flavour, from the yeast and sheep’s milk. Modern research has indicated that it helps prevent cardiovascular diseases and has anti-inflammatory qualities.

Mozzarella.

Mozzarella originates from Campania in Italy. It is made from cow or buffalo milk. It is a fresh curd cheese. The curd is heated in warm water, stretched by hand before being rolled into moist balls. There is no aging process  for this cheese and so should be eaten fresh. This is one of the best cheese used on pizzas, pastas and sandwiches etc.

Feta.

Feta is one of the most popular varieties of cheese and it originates from Greece. It is made from goat’s and sheep’s milk. It is one of the healthiest cheeses and is laden with nutrients like vitamin B6, B12, calcium, selenium and riboflavin. The normal aging process is about 3 months. It is best melted and sued on pies, mashed potatoes, salads and dips.

Chevre.

Chevre originates from France and is made from goat’s milk. It literally means “goat” in French. There is no aging process and is best enjoyed when eaten fresh. It has a moist, acidic, lemony flavour with a chalky finish in the mouth. Most of the time, it is flavoured with herbs, spices and garlic to add taste. It is best used in salads, macaroni or on breads.

Emmental.

This cheese originates from Switzerland. This yellowish hard cheese with dots has a sweet nutty flavour. It is called mountain cheese because it is made from the milk of cows grazing in the Alpine mountains. The holes in the cheese are formed due to gas bubbles released by bacteria. It melts very easily and so it is used in fondues, casseroles and grilled sandwiches etc.

Gouda.

Gouda originates from the Netherlands. It is made up of cow’s milk. The aging process is a minimum of 4 weeks to atleast a year. It is a semi-hard cheese with a deep flavour. Young Gouda cheese has a good melting property, while the aged ones can be best grated into salads and casseroles.

Parmigiano-Reggiano.

This cheese originates from Italy and is made from cow’s or goat’s milk. The aging process for this cheese is a minimum of 12 months. It is a dry, hard and crumbly cheese with a deep nutty flavour. This cheese is best used on salads, soups or pastas.

Camembert.

Camembert originates from Normandy – France and is made from cow’s milk. The normal aging process is at least three weeks. Soft, creamy camembert has an earthy and mild mushroomy aroma. Old Folk tales say that Emperor Charlemagne of France tasted this cheese, loved it and was very fond of it. This cheese pairs well with fruits. It is best used on sandwiches, baked in a crust etc.

Cotija.

Cotija originates from Mexico. It is made from cow’s milk and the aging process is atleast 3 months. The younger cheese is mild and salty and as it ages it becomes dry, tangier and coarse. It resembles Feta cheese and is used on tacos, salads, rice and casseroles etc.

These are some of the best types of cheese  from across the world and enjoyed by one and all.

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