Cheese = cheese, English is Cheese, so "cheese" is its transliteration, and cheese is its free translation~

There are many ways to classify cheese, such as fermentation time (length of aging) , texture, production method, fat content, milk source, place of origin, etc. The most common classification method is to first distinguish cheese by its moisture content (moisture content), and then refine it to fat content (fat content) As well as curing and ripening methods.

Here we will simplify it a bit and divide it into 7 categories for a rough introduction~

1. Fresh Cheese

It has not gone through the fermentation process , which only relies on lactic acid bacteria and enzymes to heat and coagulate cow's milk (or goat's milk), and then remove the water. Because there is no excessive processing, it has a strong fresh milk aroma. Generally, fresh cheese is soft, has good extensibility and has a soft aroma. However, because it is not matured at all, the shelf life is very short and may go bad in a few days.

The more common fresh cheeses are:

-Mascarpone Cheese

The fat content of this cheese is as high as 75%. Made from milk, it is also an important ingredient in making tiramisu. Its flavor is mild, slightly sweet and sour. It is native to the Lombardy region of southern Italy, between Lodi and Abbiategrasso, southwest of Milan. Of course, many countries now also produce it. Pictured here is Galbani, a British cheese producer.

-?Mozzarella Cheese

We may be familiar with this. This cheese is generally used to make pizza because it becomes stringy after being heated. , is also made from milk, but has a higher fat content, usually 45%-50%, which is probably one of the reasons why pizza has higher calories. Compared with the first two, this one has a little sour taste, but the milky flavor is still very strong.

In addition to making pizza, there is a very famous appetizer that also commonly uses this kind of cheese, Dangdangdang: Mozzarella di bufala with tomatoes.

-?Cottage Cheese (I haven’t seen a particularly well-translated name, maybe it’s called cottage cheese or Cottage cheese)

It looks pure white and a little moist. It is curd-like, has a very mild taste, and generally has a fat content of about 5%-15%, making it a low-fat cheese. Made from cow milk, it is produced in the United States, Europe, Japan and other countries. It goes well with fruit and vegetable salads and other light flavors.

-?Cream Cheese

This should be regarded as a small variant of fresh cheese. It is made by adding fresh cream to solidified milk. It can be used to make cheese cakes and so on. Use it often. It smells naturally creamy and looks soft and smooth. It is made from milk and is mostly in the form of a paste. In terms of origin, there are Denmark, France, and the Netherlands.

One thing to mention here is that I do not specifically distinguish whey cheese in this category. In fact, this is also an unripened fresh cheese made from whey.

The more typical ones are:

-? Ricotta Cheese (Ricotta cheese, or directly translated as Italian ricotta cheese)

The taste of this cheese Similar to filtered Cottage Cheese, it has a slightly sweet taste and has a fat content of 15%-30%. It can be made from goat's milk or Italian buffalo milk. It originates from southern Italy and is often used in desserts.

There are some cheeses made from goat's milk that are not mentioned here. They are actually fresh cheeses, but I will just introduce them to goat's milk cheese. Therefore, it can be seen that the classification of cheese is not so strict and exclusive. Many times a cheese also has some other characteristics.

2. White Mould Cheese

As the name suggests, White Mould Cheese is a layer of white mold cheese with a layer of white mold on it. Compared with fresh cheese, its production process is much more complicated. . Generally, lactic acid bacteria are added to fresh milk to ferment it, and then rennet is added to condense it into a yogurt shape. After chopping it, spoon it into a grinder one by one to allow the water to drain away slowly. Keep turning during the process and wait about 5 or 6 hours before removing the whey. After it finally condenses into a disc shape, spray a layer of white spores on it. After 4 or 5 days, a layer of white spores will form on the surface. Let it rest for about a month and then you can eat it. During this maturation process, reddish-brown spots may appear on the surface. The inside will turn into a paste. During the maturation process, the white bacteria make the cheese taste smoother and softer, and the protein decomposes into amino acids, adding a touch of sweetness.

The following are some typical Baihui cheeses:

-?Brie Cheese (Brie cheese)

This is the respondent’s favorite, and it can also be regarded as white. Hui cheese is one of the more famous ones. It is made from milk. The most distinctive appearance is that the skin has thin strips, which is relatively white, while the inside is slightly yellowed. It has a rich and dense taste, which is quite delicious. Of course, the fat content is not low, usually 45%, but it can’t stand up to the delicious taste! I have also seen Petit Brie in the supermarket. I don’t know how to explain this. I hope someone with knowledge can give me some advice.

Although Brie originates from the Brie region of France, which is how it got its name, it is now a collective name for a type of cheese, so the taste of cheese produced in different places is actually quite different. Orthodox speaking, the only ones protected by the AOC (Appellation d'origine contr?lée) are Brie de Meaux and Brie de Melun. This AOC is the "Appellation of Origin Control", which is a geographical indication of traditional food in France and Switzerland. These three letters can sometimes be seen on wine labels.

The respondent usually eats cheese with wine. Of course, Brie can also be paired with fruits, bread, etc.

-?Camembert Cheese (Camembert Cheese)

Although the respondent loves Brie, he still has to admit Camembert’s status in the white emblem cheese industry. It is said to be the leader among cheeses. Queen. The origin is the Camembert region of Normandy in northern France. The fat content is similar to Brie, and it is full of milk flavor. It is usually made from cow's milk. Can be paired with appetizers, fruits and vegetables, etc. Actually, I think Camembert and Brie are quite similar in appearance, so I can't tell them apart. Can anyone help me tell them apart?