Patrick Oconnell
There are many types of good cheese, and while taste is subjective, it's safe to say that some varieties are more popular than others. Cheese is usually made from cow, goat, or sheep milk, with goat cheese offering a tangier, fresher taste than cow's milk cheese. Goat cheese has a variety of textures, from soft and spreadable to semi-firm, and can be crumbled or melted. It is also versatile and can be used in dishes like salads, sandwiches, pizzas, and even desserts. Goat cheese can be further classified into different types, such as Drunken Goat, Humboldt Fog, Bonne Bouche, and Chevre, each with its own unique characteristics and flavors.
Explore related products
What You'll Learn
- Soft cheeses: Brie, Camembert, and cream cheese are examples of soft cheeses
- Hard cheeses: Cheddar, Parmesan, and Gruyère are examples of hard cheeses
- Blue cheeses: Blue cheese is made from cow's, goat's, or sheep's milk and is characterised by its blue veins
- Fresh cheeses: Burrata, Fior di Latte, and ricotta are examples of fresh cheeses
- Semi-hard cheeses: Semi-hard cheeses include mozzarella and Swiss cheese
Soft cheeses: Brie, Camembert, and cream cheese are examples of soft cheeses
There are nearly 2,000 types of cheese in the world, including 750 different types of cheese made in the UK alone. These cheeses vary in flavour and texture, ranging from soft day-old fresh cheeses to hard cooked cheeses that are aged for up to 42 months. Soft cheeses, such as Brie, Camembert, and cream cheese, are known for their creamy goodness and rich flavour profiles.
Brie is a popular choice for many dishes, including stuffed pizza and Brie Brulee. It has a creamy texture and a rich flavour that can be further enhanced through ageing. Camembert, another famous soft cheese, starts as a hard and crumbly cheese but matures into a smoother variety with a buttery flavour and a runny interior. The rind of Camembert is meant to be eaten and adds a unique texture to any dish.
Cream cheese, a versatile soft cheese, is often used as a spread or in recipes such as cheesecakes. It has a smooth and creamy texture, making it a perfect base for adding other flavours. Cream cheese can also be used in baking, adding moisture and richness to cakes, brownies, and other treats.
Feta, a soft and crumbly cheese made from sheep's milk or a blend of sheep and goat milk, is another popular variety. Feta is stored in brine or oil and has a salty flavour that pairs well with refreshing beers. It is commonly used in Mediterranean dishes such as pies, pastries, and salads.
Soft cheeses are just one category among several, including blue, hard, pasta filata, processed, semi-hard, semi-soft, and soft-ripened. Each type of cheese has unique characteristics, and factors such as ageing and production methods further contribute to the vast diversity of cheeses available for consumers to enjoy.
Cheese and Breastfeeding: What Lactating Mothers Need to Know
You may want to see also
Hard cheeses: Cheddar, Parmesan, and Gruyère are examples of hard cheeses
There are nearly 2,000 types of cheese in the world, including 750 different types of cheese made in the UK alone. They vary in flavour and texture, ranging from soft day-old fresh cheeses to cooked hard cheeses that are aged for anything up to 42 months.
Hard cheeses, such as Cheddar, Parmesan, and Gruyère, are examples of cooked pressed cheeses that are aged longer, are drier, and firmer, with a moisture content of 30-45%. They are often consumed in grated form and are perfect for cooking or as toppings. Cheddar, for example, is versatile and can be sliced and added to sandwiches, melted, or paired with apples and chutney on a charcuterie board. The longer it's aged, the firmer and sharper it becomes. Parmesan, on the other hand, is known for its granular texture and rich, savoury flavour, making it a staple in Italian cuisine. It is often shaved into Caesar salads or grated over creamy pasta dishes.
Gruyère, a Swiss cheese, is made in around 165 village dairies and must be produced in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Bernemust. It is sweet and nutty when young, but as it matures, it becomes more savoury and complex. Gruyère is excellent for melting in baked goods and fondue and pairs well with fruity red wines like Burgundy and Côtes du Rhône.
Other well-known hard cheeses include Grana Padano, Pecorino Romano, Emmental, and Mimolette. These cheeses are rich in fat, protein, and minerals such as calcium, phosphorus, and sodium. They also retain vitamins such as vitamin A, riboflavin (vitamin B2), and vitamin B12.
Cheese and Your Microbiome: A Healthy Match?
You may want to see also
Blue cheeses: Blue cheese is made from cow's, goat's, or sheep's milk and is characterised by its blue veins
There are dozens of different types of cheese, and one of the varieties is blue cheese. Blue cheese is made from cow's, goat's, or sheep's milk and is characterised by its blue veins. The distinct blue veining is a result of a mould called penicillium. To encourage the growth of the blue ribbons, cheesemakers puncture the wheels with a needle to allow air in. Blue cheese can be thick and fudgy, or dense and crumbly, with a zippy quality that ranges from mildly earthy to bold and peppery.
Blue cheese made from cow's milk is sometimes referred to as Gorgonzola. In the cheesemaking process, yeast and gas-producing bacteria are used to create holes and cracks for the blue mould to grow. Blue cheese made from goat's milk can be creamy and mild like Cambozola or strong and piquant like Roquefort.
Blue cheese can also be made from sheep's milk. One example of a recipe for blue cheese made from sheep's milk is a variation of the traditional Stilton recipe. In this variation, the curds are cut and stirred more than in the traditional recipe.
Del Taco's Cheeseburger: Worth the Hype?
You may want to see also
Explore related products
Fresh cheeses: Burrata, Fior di Latte, and ricotta are examples of fresh cheeses
There are dozens of different types of cheese, and they can be categorized in several ways. One way is by texture, which includes soft, semi-soft, semi-hard, and hard cheese varieties. Another way is by type, which includes blue, hard, pasta filata, processed, semi-hard, semi-soft, soft, and fresh. Fresh cheeses are those that are only a day old and have not been aged.
Burrata, Fior di Latte, and ricotta are examples of fresh cheeses. Burrata is a fresh cheese with a thin layer of cheese on the outside and a mixture of stringy curd and fresh cream on the inside. It is made with pasteurized fresh milk, cream, salt, and enzymes, and has a rich flavor. It pairs well with salads, crusty bread, and Italian dishes. Siano Truffle Burrata is made with black truffles and is perfect for appetizers and salads.
Fior di Latte, which means "cow's milk mozzarella" in Italian, is a type of mozzarella made with cow's milk rather than water buffalo milk. It has excellent melting qualities, making it perfect for wood-fired pizzas as it maintains its pure white color even at high heat. It is also suitable for antipasto platters, Caprese salads, or served with rustic bread. Siano Fior di Latte is handmade by expert cheesemakers and is free from preservatives and artificial ingredients.
Ricotta is another type of fresh cheese. It is made with whey left over from the production of other cheeses such as mozzarella or provolone. It has a mild, sweet taste and a creamy texture. Ricotta can be used in both sweet and savory dishes, such as lasagna, ravioli, and cheesecakes.
Feta Cheese and Diabetes: A Healthy Match?
You may want to see also
Semi-hard cheeses: Semi-hard cheeses include mozzarella and Swiss cheese
There are dozens of different types of cheese, with nearly 2,000 varieties worldwide, including 750 made in the UK alone. They are categorised by their texture, which is mainly determined by two factors: the cheese's age and its moisture content.
Semi-hard cheeses are firm in texture, but not as dry and crumbly as hard cheeses. They are easy to slice thinly and grate evenly. They are usually dense and often have a firm, slightly springy texture with a delicate blend of savoury and tangy flavours. Semi-hard cheeses are typically aged between one and six months and are characterised by their relatively mild taste and aroma. They are often coated in wax or cloth, and the natural rinds are edible.
Semi-hard cheeses include Queso Manchego, Cheddar, Gouda, Havarti, Gruyère, Comté, Edam, Jarlsberg, and Emmental. Mozzarella, a semi-hard cheese made from cow's milk, is also included in this category. It is pale yellow to white and has a sweetish taste. It can be smoked or unsmoked and is a staple for many classic sandwiches and grilled cheese.
Mozzarella is a versatile cheese that can be used in a variety of dishes, from lasagne and pasta to cheesecake. It is often grated over pasta, salads, or sauces. Traditionally, it is made into small logs that can be pulled apart in strings. It comes in a variety of flavours and is a popular choice for school lunches.
Cheese Spread: Healthy Weight Loss Superfood?
You may want to see also
Frequently asked questions
There are many types of goat cheese, including fresh goat's milk cheese (chèvre), semi-firm varieties, and aged goat cheeses.
Some examples of fresh goat cheese include crumbled chèvre, Bonne Bouche, and French Loire Valley cheeses.
Drunken Goat, a goat cheese from Spain that is soaked in wine, is a semi-firm variety. Humboldt Fog, an American cheese, is also barely firm.
Aged goat cheeses include Alpine, gouda, cheddar, Montealva, and Lively Run's Cayuga Blue.
Goat cheese has a tangier and fresher taste than cow cheese. Goat cheese also has a different fat structure, with short-chain fatty acids that create a more homogenized mixture.
