There are many ways to eat cheese. The most classic is to match it with red wine, and the red and white things tease each other's intrinsic taste until the wine and milk blend, melt in the mouth and get drunk in the heart. Cheese can be cut into small squares, served with green salad leaves, decorated with walnuts, strawberries and thyme, which is a pleasing appetizer. In the cold weather on March 9th, cheese was put in a small hot pot and turned into thick soup, which was used to rinse veal, potatoes and chocolate. It was a way for mountain people to keep warm at first, and now it is respected as French hot pot. Cheese is a daily food for French people, a staple food and a snack. It is the best afternoon snack for children, a secret weapon sandwiched between the main course and dessert at dinner, a weapon for thin people to gain weight, a perpetual pain in fat people's hearts, and an irresistible temptation for most French men and women.

There are many ways to eat cheese, which can be used as a western food ingredient, as a main course alone, as well as in bread, biscuits and hamburgers, or mixed with salads and noodles. The most classic is to eat it directly with red wine. Red and white mutually trigger the mellow flavor of wine and the frankincense of cheese until the wine and milk blend together and enjoy the feeling of intoxication. In autumn and winter, hot pot is in vogue. Put the cheese in a small pot, wait until it melts into thick soup, then rinse the meat and bread dry, fresh and warm, which is the popular French hot pot at present.

1. cream cheese is an immature full-fat cheese. After processing, its fat content can exceed 50%, and its texture is delicate and its taste is soft.

2. Brie Cheese, one of the most famous cheeses in France, is named after being produced in the Brie region of the Central Province. There are many varieties, the general color is from light white to light yellow, soft and salty, and the milk is rich. It is disc-shaped, with a diameter of 18-35cm and a weight of 1.5-2kg, and contains 45% milk fat. Biran cheese was first made in17th century. In1918th year, it was called "the king of cheese" and became famous all over the world. The best way to preserve Biran cheese is to put a piece of clean cardboard on the cut surface (this will stop the cheese from flowing), and then store it in a cool place or in the refrigerator.

3. mozzarella cheese, a mild cheese produced in Naples, Campania, Italy, is made of buffalo milk, with a light yellow color, weighing 0.5- 1kg and containing 50% milk fat. This cheese is one of the important raw materials for making PIZZA.

Cheddar cheese, a hard full-fat milk cheese produced in Cheddar, Moset, England, has a long history. White or golden in color, delicate in texture, soft in taste, weighing 30-35kg and containing 45% milk fat.

5. Emmental cheese, a famous German cheese, is named after its place of origin. It contains 48% milk fat and weighs 70-85kg. The fruit has a strong fragrance and a pungent taste.

6. Parmesan Cheese: An Italian hard cheese, which has been aged and dried for many years. It is yellowish in color and has a strong fruit flavor. Generally, there are boxed or canned powdered Parmesan cheeses for sale in supermarkets. Parma cheese has a wide range of uses. It can not only be rubbed into crumbs, but also be used as a condiment for pasta, soup and other dishes, and it can also be made into exquisite sweets. Italians often eat large pieces of Parmesan cheese with figs and pears, or break it into small pieces and serve it with aperitif as a snack before meals. Because of its long maturity, it is easier to be digested and absorbed by human body than other cheeses, and now it has become one of the best cheese varieties in the world.

Seven, blue cheese (blue cheese), usually made of milk, has the markings caused by mold, so it has a unique flavor.

classify

The prepared cheese is divided into soft, medium soft, medium hard or hard according to the water content. In addition, it can be divided into the following categories according to the practice and appearance:

Fresh cheese: just after the milk is heated or caked with enzymes, it is wrapped in gauze to squeeze out the water. This kind should be bought and eaten now. It can be kept fresh in the refrigerator for a few days and must be eaten in a week. This category includes cottage cheese, cream cheese, feta in Greece, Framage Frais, Petite Suisse, Saint-Marie in France, Maschepone, mazzarella in Italy, ricotta in sheep milk, and paneer in India.

This kind of cheese has a pink and white skin and a soft heart. Generally, this kind of cheese presses fresh cheese into small round cakes (other shapes are rare), and then sprinkles penicillium, which is successful in one or two months. After cutting, take the soft heart and spread the bread directly. This category includes

Bonchester, Scotland

Brie, Camembert, Carre de l 'est, Chaurce, Coulombiers, Feuilll de Dreux, Fougeru, Neufchatel in France.

Fuqiang cheese: This kind of cheese is similar to the soft cheese with flower skin, but the fat content of milk with cream is increased from 40%-50% to 75%. This category includes

Boursault, Boursin, Excelsior, Lucullus, Pierre Robert from France.

This kind of cheese is similar to the soft cheese with flower skin, but after the crust is removed, the whole piece is soaked in salt water or wine. The soaked skin is brighter, from apricot to red. Generally, the taste of leather is strong and smelly, and most people don't eat it. This category includes

Esrom in Denmark

Limburger in Germany and the Netherlands

Milleens, Ireland

Munster, Germany

Renmoudou(Piquant) in Belgium

Taleggio, Italy

Torville, England

Vacherin in Switzerland and France

French bergoues, chaumont, coeur d 'arras, dauphin, epoisses, langres, livarot, maroilles, murol, Nantes, pont l 'eveque, rebochon, Saint-Florentine, Saint-Nectaire, Saint-Paulin, Saint-Remy, Sorbais, Trappiste de Belval

This kind of cheese is caked, sprinkled with Penicillium Glaucum and then pressed into pieces. This kind of bacteria will grow into blue articles. There are many kinds of this kind. Generally, those who make soft cheese can be changed to blue cheese. Blue cheese has a strong taste, and it takes several times to get used to it. The most famous are Gorgonzola in Italy, Roquefort in France, and Stilton in Britain.

Hard cooked cheese) This kind of cheese is usually hard after caking, broken and boiled, and then tried to squeeze out all the water.

Raw pressed cheese includes many kinds, all kinds of soft and hard and tastes, the only feature is that it has not been cooked.

Goat cheese goat cheese is made from goat milk. At first, it was the cheese of the poor, because the poor could only afford a sheep that ate everything. European goat cheese is soft, but English goat cheese is soft and hard. Some goat cheeses taste like goat cheese, but most of them are similar to cow cheese.

Sheep cheese tastes between goat cheese and cow cheese. Many people who are allergic to milk but love cheese will buy sheep cheese.

eat

Countries have different practices. There are many ways to eat cheese. The French often take out cheese and wine to make a dish after the main course, before the dessert. Italian food is cooked with a lot of cheese, such as noodles and pies. The Greeks used lettuce, olives and cheese for a cold salad.

Many people in China are uncomfortable eating cheese for two reasons. First, because cheese is too nutritious, eating a piece of cheese is the same as eating a piece of fat that is a little bigger than it. It is bloated and indigestible, and the harder the cheese, the more it will be. Another reason is that you can't digest milk sugar, which is usually caused by eating soft cheese. People who can't drink milk generally can't eat fresh cheese.

Famous cheese foods include: cheese cake, cheese poached eggs, French onion soup, etc.

Tiramisu uses Italian-made Mascarpone cheese, which is a kind of fresh cheese.