About the types of cheese:
A Fresh cheese: it is made by directly solidifying milk and removing some water without mature processing. The texture is soft and moist, emitting fresh milk fragrance and slight sour taste, which is very refreshing. But the storage period is very short, so you should eat it as soon as possible.
B white mold cheese: the skin is covered with white fungal fluff, which can keep the mold and bacteria on the skin when eating, and can also be removed according to the taste. The texture is very soft and the milk is rich. Generally, this cheese is not used for cooking.
C blue cheese: blue-green lines like marbles are formed under the action of penicillin, and the taste is more pungent and pungent than that of white mold cheese.
D soft cheese with washed rind: It needs to be scrubbed frequently with salt water or local specialty wine at maturity, with orange-red skin, soft inside, mellow taste and strong aroma.
E hard immature cheese: during the manufacturing process, some water is strongly pressurized and removed. The taste is mild and smooth, which is easy to be accepted by ordinary people. Because its texture is easy to dissolve, it is often used in cooking.
F hard mature cheese: it needs to be squeezed and boiled when it is made. It has a hard texture, sweet aroma and is thought-provoking. Can be transported and stored for a long time.
G goat cheese: the most classic goat cheese is made in the same way as fresh cheese, and can be eaten fresh or dehydrated. Small in size, diverse in shape and slightly sour in taste.
H melted cheese: more than one kind of squeezed cheese dough is made by melting and adding milk, cream or butter. Different products can add different ingredients, such as vanilla, nuts and so on. The taste is not strong, and it can be preserved for a long time.
English comparison of some cheeses:
1. cream cheese, an immature full-fat cheese, has a fine texture and a soft taste, and its fat content can exceed 5% after processing.
2. Brie Cheese, one of the most famous cheeses in France, is named after being produced in the Bire 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, a weight of 1.5-2kg and a milk fat content of 45%. Biran cheese was first made in the 17th century. In 1918, it was called "the king of cheese", which made it 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 .5-1kg and containing 5% milk fat. This cheese is one of the important raw materials for making PIZZA.
4. 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 3-35kg and containing 45% milk fat.
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 cheese 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.
Tiramisu uses Italian-made Mascarpone cheese, which belongs to fresh cheese.