Everything you should know about cheese

All the world seems to love cheese. It’s important to know what kind you enjoy, what it’s best paired with and what type to buy.

If you have been making pedestrian choices so far in the way of just mozzarella or cheddar, they’re just the tip of the proverbial iceberg. Here are more choices for you to sink your teeth into…

POPULAR KINDS AND USES
Cheddar
This is an all-time classic. The firm cheese is mild or sharp and ranges from light yellow to orange in hue. An EU protection has been granted to the original cheddar.

Parmesan
Parmesan cheese or Parmigiano Reggiano is slightly hard and made from unpasteurised cow’s milk. It is grated over pastas and soups and used in risottos.

Feta
Greek feta cheese is aromatic and salty-sour in taste. It is also soft and creamy and can be had in salads or on its own.

Goat cheese
Soft, zesty goat’s cheese (called Chevre in French), can be eaten unripened or hard. The textures range from gooey and moist to semi-firm and it is not as salty as feta. This cheese is then made into small logs. Blue cheese: A veined cheese, this has a pungent flavour and is a bit crumbly.

Gruyere
A hard yellow cheese, Swiss Gruyere is popularly used in fondues and in French onion soup. Emmental: A semi-hard cheese, Swiss Emmental is made from unpasteurised cows’ milk. It works well for a fondue and has a buttery taste.

Halloumi
This fresh semi-hard, cheese is made from a mixture of goat’s and sheep’s milk and sometimes cow’s milk, too. It can be grilled or fried.

Smoked gouda
This cheese from Holland is made via the slow process in brick ovens. It is creamy and as it ages it turns brittle. It is a melting cheese and works best over mashed potatoes and bakes.

Edam
Also from Holland, Edam looks like a round ball. It is covered with a red wax, to keep it from drying and it has a sweet and nutty flavour.

Brie
The French call this the ‘Queen of Cheeses’. Brie is a pale dessert cheese white with a buttery, fruity taste and is a good source of protein. It smells of ammonia.

SOME INDIAN VARIETIES
– Paneer — A fresh cheese made by curdling hot milk with lemon juice, vinegar or another food acid.
– Khoya — A rich cheese, made by drying whole milk or heating and reducing it.
– Chenna — An unripened sharp cheese made from cow or buffalo milk.

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