Common knowledge of cheese Origin of cheese:
It started more than 4,000 years ago, when an Arab businessman went out to do business, on the way across the desert, he accidentally found that the milk stored in the sheep's stomach bag turned into a strange whey liquid and a lump cheese after being exposed to the hot sun in the desert for a long time. After tasting it, it was amazing, and the delicious cheese culture began to spread.
Cheese Common Cheese Types in China:
Cheese is produced in many places, just like wine. From the countries with cheese traditions, such as France, Italy, Switzerland and Spain, to Australia, the Netherlands, Denmark, Britain, Germany, Japan, the United States, South America and Argentina, which are now producing a lot of cheese, they all produce cheeses with different characteristics and tastes. Among them, Italy's Parmigiano Reggiano, Gorgonzola, Mascarpone, Mozzarella, France's Brie or Camembert, the Netherlands' Gouda, and Britain's cheddar…… are all representatives.
Holland is famous for Gouda cheese. (Pixabay)
Labelling of cheese;
Just like wine, cheeses from different countries have their own unique labels. The more rigorous ones are French AOC and Italian DOP cheese, but this is only limited to small packages of cheese. Cheese in small packages is not easy to find in China. You need to make a reservation. Many large cheeses have no labels, and sometimes they are branded with special brands, such as Grana Padano.
GianLuca, a specialist in cheese shops, said that at present, there are basically no labels in the world except for certain French cheeses. Many high-grade cheeses have a long ripening period, so the finished products are of large size (from at least 2 to 40 kilograms). These cheeses are not sold as a whole, but are cut and retailed according to customer demand, which is also the main reason why cheese labels have been difficult to become mainstream.
In foreign cheese stores, you can often see huge cheese. (Pixabay)
Cheese preservation skills suggest that all cheeses should be put in the refrigerator, but cheese is easy to absorb, so be careful that the fresh ingredients in the refrigerator destroy the original flavor of cheese. You can wrap it in plastic wrap first and then put it in a fresh-keeping box for best preservation.
Sliced cheese is recommended to be eaten within two weeks because of its large contact with air. Cut Cheese can be extended to eat within one month.
Although they are all cheeses, the tastes of various kinds are very different, and the suitable eating methods are also different!
Common 7 kinds of cheese 1. Hard Cheese.
The water content is the lowest, about 30 ~ 40%, and the salinity is high. The ripening period is long, which needs at least half a year and up to two years, and can be preserved for a long time.
Common species in China: Cheddar, Parmesan, Parmigiano Cheese.
Selection skill: The incision with uniform color, bright and clear is better.
Instant cooking: Because of its high salinity and thick taste, it is usually planed into powder, added to salads and spaghetti to add flavor to food, and sometimes used as a cheese hot pot.
2. Semi-Hard Cheese
The most common and accepted kind of Cheese, with mild taste and no irritation, is the best choice for beginners.
Common species in China: Vincent, Gouda and Edam Cheese.
Selection skill: The incision with uniform color, bright and clear is better.
Instant cooking: After slicing, it can be tasted directly with wine and tea, which is easy to eat, or it is suitable to slice and dice into vegetables, and has a wide range of uses.
3. goat milk cheese Chever Cheese
Made of goat's milk, it can be said that it is the oldest cheese in history. The dry and cooked method makes the texture hard and the volume is not too big.
Common species in China: Chevrette Cheese.
Selection skills: Although it is a semi-hard cheese, it is better to avoid being too hard when selecting, and it is better to have a moist texture.
Fast food: Because there are still many kinds of sub-categories, it has a wide range of uses, and the most common one is to add it to salads.
4. Washed Rind Cheese
During the ripening process, the epidermis must be washed constantly with salt water. During the process, the bacteria on the epidermis will ferment and finally produce a slightly pungent taste, which is very strong.
Common species in China: Taleggio Cheese.
Selection skill: it is important to determine the softness. If the edge has begun to harden, it means that it has begun to dry, and the quality is not so good.
Instant cooking: Foreigners usually eat with wine directly to taste its unique smell, which is difficult for China people to adapt to, so it will be used in heating cooking to reduce the impact of smell.
White Mould Cheese
In the process of making, the fresh cheese is turned over all the time, and the water is removed, until it becomes hard tofu-like, and then white mold is added to the surface, which can make the taste smooth, the inside is pasty, and the milk taste is heavy.
Common species in China: Camembert, Brie Cheese.
Selection skills: the packaging is tight, the white mold is evenly distributed, and the quality is better. It is enough to press the slightly elastic table with your hand.
Fast food: Because the taste is soft, it can be eaten directly with fruit, red wine and coffee.
6.Blue Cheese blue cheese
The biggest difference with white mold Cheese is that it ripens from the inside, so when it is cut, it can be seen that the blue mold is not satisfied with the inside of cheese, which is salty and pungent.
Common species in China: Gorgonzola Cheese.
Selection skills: after cutting, the blue-green mold is evenly distributed, and the stronger the contrast with the white part, the better the maturity.
Instant cuisine: It is often used in pasta sauce and salad dressing, or added to fresh salads. It is also a way to eat tea directly.
7.fresh Fresh Cheese
Without the ripening process, the milk is dehydrated after condensation, and there is milk-flavored Cheese, which is actually very similar in texture to yogurt. It is recommended to finish it at the first time.
Common species in China: Mozzarella, Mascorpone, Cream Cheese.
Selection skills: white color means good freshness, and yellow color means no purchase.
Fast-food: fresh and soft, without saltiness, you can usually eat it directly with salad. Slicing or dicing is very suitable. For example, yogurt is mixed with fresh fruit and jam, and sweets are also good. Cream Cheese is often added to baked dishes.
PLUS processed cheese
Because the climate in China is not suitable for cheese production, most traditional cheeses are imported, and processed cheese chips in supermarkets usually add other additives, so the purity is not good.