Cheese

Cheese is an essential dish in Western food. Some people love it so much that they cannot live without it, while others will run away as soon as they smell it and avoid it for fear of not being able to catch it. Currently, there are more than thousands of natural cheeses around the world, produced in nearly all of Europe, as well as the United States, California, Australia, New Zealand, and Japan. Each country has its own representative cheese, such as Italy. Gorgonzola, Mascarpone and Ricotta in the Netherlands, Gouda and Edam in the Netherlands, Stilton and Cheddar in the UK, Emmenthal and Gruyere in Switzerland, Bonifaz and Bavariablu in Germany, Danadlu and Havarti in Denmark... and so on.

Cheese can be divided into processed cheese and natural cheese. In fact, processed cheese is what we most often use for bread and sandwiches, and can be seen everywhere on supermarket shelves. In Europe, natural cheese is the mainstream of cheese; and like wine, most of them have a long history. Inherited, most of the traditional hand-made spirit is still retained, and depending on the production area, climate, soil, pasture, altitude, production process, formula and maturity level, it has heavy cultural attention and ever-changing taste styles.

Classification of cheese

The main steps for making natural cheese are to coagulate milk with lactic acid bacteria and enzymes. After cutting, stirring, and removing whey and water, the milk is filled with milk. Put it in a mold, press it, add salt, and wait for it to mature. Natural cheese can be mainly divided into the following types according to individual ripening methods and hardness:

Fresh Cheese

Without aging, the milk is directly solidified and part of the water is removed. The fresh cheese is white in color, soft and moist in texture, exudes fresh milky aroma and a light sour taste, and is very refreshing.

Cream cheese, the main raw material of cheesecake, is Mozzarella from Italy, which is often used in salads or appetizers, Mascarpone, which is often used to make Tiramisu, low-fat and refreshing Ricotta, and France, which is famous for gourmets. Brillat Savarin, etc., are all fresh cheeses that people are very familiar with.

White Mold Cheese

The main characteristic is that the surface is covered with a layer of white mold. When mold reproduces and ferments on the surface, the inside of the cheese will gradually mature; and due to the effect of white mold, the texture of this type of cheese is very soft, especially when it has reached the fully mature state, it is thick and smooth, and tastes Rich milky aroma and unique taste.

Among them, Camembert in Normandy, France, which is named after the village and loved by Napoleon III and exudes the rich aroma of milk and cream, is the most representative. Another example is Camembert, which has received first-class reviews in the world and has a fragrant and sweet taste. Brie de Meaux, Colommiers with a moist taste and a slightly nutty aroma, and Neufchatel with a romantic heart shape are also very famous.

Blue Cheese

Blue Cheese has the most unique flavor among all cheeses, so it has received mixed reviews. For beginners, it is considered an advanced taste. The main process of production is to evenly mix blue mold and curd, then fill them together in a mold for maturation; therefore, the structure is full of beautiful blue veins like marble patterns, and the taste is also very different from mild white mold. The cheese exudes a strong, exciting and spicy style, full of personality. Among them, Roquefort from France, which is said to have a history of 2,000 years, Stilton from the UK, and Gorgonzola from Italy, are also known as the three largest blue cheeses in the world.

Wash Rind Cheese

Wash Rind Cheese

The cheese is matured using bacteria. During the aging period, the skin is repeatedly scrubbed with salt water or local specialty wine, so that it gradually develops a rich and strong aroma and stickiness. It has a thick and mellow taste; especially cheese made by scrubbing with local wine, which often has a strong regional flavor and is particularly charming.

For example, Munster is produced in the Alsace region of France and has a strong smell but smooth and rich taste. Livarot is produced in Normandy, France and is matured with apple cider and has a light nutty aroma. The roots, the Epoisse aged with Mal wine made from grape dregs, and the Pont I'Eveque, which has the longest history in Normandie and is best for tasting with apples

are all great things not to be missed. tasty.

Semihard Cheese

Semihard Cheese is a semi-hard cheese that is formed by strong pressure during the manufacturing process to remove part of the water. Because of its mild and smooth taste, it is the easiest to be understood by the general public. Accepted and loved; and because its texture is easy to dissolve, it is often used in cooking and making processed cheese.

Among them, Reblochon and Tomme de Savoie, which are produced in the French Alps and have a rich milky aroma, and Gouda, which is produced in the Netherlands and have an approachable flavor, are the most famous.

Hard Cheese

Hard cheese is a hard cheese that is large and heavy in texture. It is a cheese that has been matured for at least half a year to more than two years. It can not only withstand long-term transportation And preserved, and brewed for a long time to concentrate the rich and sweet aroma, which is very intriguing.

For example, the Swiss Gruyere has a fine and mellow texture and is often used to prepare cheese fondue, the Swiss Tete de Moine has a slightly spicy aroma of washed cheese, the 40 kilogram Comte is produced in the French Alps, and French Beaufort with a hint of chestnut aroma are among the best. Parmigiano is a famous Italian hard cheese, shaped like a drum, with a burnt-yellow skin, and the origin, quality mark, production date, etc. are printed on the side. When cut open, the inside is milky white and very dense, unlike cheese from the Netherlands and Switzerland, which has many holes. It tastes delicious, strong and has endless aftertaste. There are many ways to eat it. The most common one is to grind it into powder and sprinkle it on the noodles. The more it is, the more fragrant it is.

Goat cheese Chavre Cheese

Cheese made from goat milk is said to have a longer history than cow cheese. Since most of them are dried and matured, the texture is firm, and there are various shapes and flavors depending on the place of origin and degree of ripening. The size is not large, the small ones are only about the size of a bite (such as French Crortin), and the large ones cannot be counted. Just a hundred grams.

For example, there is a wheat straw running through the middle, the French Saint Maure has a mild and delicate taste with a light sour and salty taste, the pyramid-shaped Pouligny Saint Pierre and Valencay produced in the Pierre region of France, and the Coming from the Bourgogne region, Chavignol, which is small in appearance and has a strong smell, are must-try classics of goat cheese.

Purchase of cheese

Because cheese involves issues such as preservation and maturity, some cheeses must wait until they are fully mature before they can be tasted, and some cheeses must be tasted from first to mature. There are different flavors during the penetration process, and the situation is very complicated. Therefore, in addition to carefully choosing manufacturers, specialty stores and restaurants with good reputations and reputations to purchase or enjoy cheese, different cheeses also have different selection tips:

For example, it is best to pay attention to fresh cheese. Check the shelf life on the envelope. White mold cheese is best if the white mold on the surface is evenly distributed. You can press it lightly in the middle. If the inside feels soft, it means it has entered the mature stage. Blue cheese can choose blue mold patterns. The ones that are well-proportioned and have a smooth, creamy texture, especially those with a clear contrast between blue and white, are the best.

It is best for the washed cheese to be slightly moist on the surface, and have a complete shape without unnecessary dents or cracks; while semi-hard, hard and goat cheese can be seen carefully from the incision, and they are uniform, beautiful and The one with a slight luster and moist feel is the best.

In addition, in order to ensure the authentic regional style and traditional hand-made spirit, French cheese also has a strict "A.O.C." origin certification system. Currently, more than 33 types of cheese have been certified. These The A.O.C. logo in the shape of a flying saucer or Saturn is printed on the packaging of the cheese. The national endorsement guarantee can also be used as another criterion for selection.

Storage of cheese

In a professional temperature and humidity controlled environment, the shelf life of most cheese is about 60 days. But if you buy it to enjoy at home, it is generally recommended to put it in a sealed storage box together with vegetables, and then put it in the fresh-keeping compartment of the refrigerator to maintain the best moist state.

It is best not to exceed a week; before eating, you should take it out and let it stand at room temperature for about 30 minutes to restore its proper softness, so that the taste can be at its best!

How to eat cheese

Cheese can be eaten as a snack, as a snack, as breakfast, or as a side dish between the main course and dessert, it’s all great! Of course, it can also be paired with wine, fruit, nuts and bread, and can also be made into a variety of unique dishes.

What wine goes best with cheese?

Wine and cheese are the best partners that can bring out the intoxicating deliciousness of each other. In terms of pairing, you can start from the similarity of the flavors:

For example, lighter fresh cheese and semi-hard cheese can be paired with light, fruity red wine or drier white wine with a thicker taste. Mellow goat cheese and white mold cheese can be paired with rich red wine, and distinctive blue cheese can be paired with strong red wine or sweet white wine such as Muscat and Sauternes.

In addition, salty cheese and slightly sour wine, cheese with high fat content and dry wine are also very compatible because of their neutralizing and harmonizing effects.

What’s interesting is that both cheese and wine have strong regional characteristics and styles. In particular, the distribution of cheese-producing regions in France almost overlaps with that of wine-producing regions.

So, cheeses and red wines from the same or similar origins, such as Munster from Alsace, should be paired with Alsace white wine, Epoisse from Burgundy, Burgundy red wine or Mal wine, and Normandy. The Camenbert is paired with local cider - this is an irreplaceable and excellent pairing model that has been passed down from generation to generation in the local area. It is straightforward and the most complementary.

What food goes best with cheese?

For example, fruits such as grapes, apples, and pears can be used for lighter cheeses, nuts such as almonds and walnuts can be used for harder cheeses, and some spices can be used for specific cheeses with similar aromas. Ingredients that bring out the delicious taste of cheese.

In addition, Jean-Claude Herchembert, chef consultant of Taipei Yadu Landis Hotel, recommends walnut bread. This bread with a strong nutty aroma is said to be the most popular bread in Europe and America besides original bread. Popular cheese partner.

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