Randy Chandler
White cheese is a term used to describe a variety of cheeses that are characterised by their pale colour and often mild flavour. Common types of white cheese include feta, ricotta, mozzarella, and queso blanco. These cheeses are made from cow, goat, or sheep’s milk and are used in various culinary applications worldwide.
| Characteristics | Values |
|---|---|
| Common types | Feta, ricotta, mozzarella, queso blanco, queso fresco, queso blanco del país, costeño cheese, cuajada, llanero cheese, Oaxaca cheese, panela cheese, queso de mano, queso blanco duro, queso semi-blando, guayanés cheese, paisa, palmita, domiati, fromage blanc, manouri, mizithra, asiago |
| Texture | Crumbly (feta), soft (ricotta, domiati, manouri, mizithra), firm (queso blanco, queso blanco duro), smooth (mozzarella, asiago pressato), semi-soft (queso semi-blando, manouri), very tender (guayanés cheese) |
| Taste | Mild (ricotta, mozzarella, queso blanco), salty (feta, domiati), tangy (feta), mildly sweet (ricotta), fresh (manouri, mizithra, asiago pressato), reminiscent of parmesan (aged asiago) |
| Colour | Pale |
| Region | Greece (feta, manouri, mizithra), Italy (mozzarella, asiago), Egypt and some Middle Eastern countries (domiati), France and Belgium (fromage blanc), Latin America (queso blanco), Puerto Rico (queso blanco del país), Venezuela (queso blanco duro, queso semi-blando, guayanés cheese, paisa, palmita), Spain (costeño cheese, cuajada, llanero cheese, Oaxaca cheese, panela cheese, queso de mano) |
Explore related products
What You'll Learn
Feta
White cheese refers to a variety of cheeses characterised by their pale colour and often mild flavour. Feta is one of the most well-known white cheeses and is a staple in Greek cuisine. It is made from sheep or goat's milk and is known for its crumbly texture and tangy taste. Feta is a brined curd cheese, which means it has been soaked in a brine solution, giving it a salty flavour.
One of the unique characteristics of feta cheese is its crumbly texture, which sets it apart from other white cheeses. This texture is achieved through the brining process, which involves soaking the cheese in a brine solution for several days. The brine solution is typically made with water and salt, and sometimes additional ingredients such as herbs or spices, which can impart additional flavour to the cheese.
Cheese Varieties: Healthy Options to Consider
You may want to see also
Ricotta
White cheese refers to a variety of cheeses characterised by their pale colour and often mild flavour. Common types of white cheese include feta, ricotta, mozzarella, and queso blanco. These cheeses are made from cow, goat, or sheep's milk and are used in various culinary applications worldwide.
Cheese Choices for Chimichangas: What's Inside?
You may want to see also
Mozzarella
When making mozzarella at home, the milk is usually heated to around 38°C (100°F) and then a small amount of rennet is added to curdle the milk. The curds are then cut and stirred, and the temperature is slowly raised to around 40°C (104°F). The curds are then stretched and kneaded by hand or machine until the desired texture is achieved.
Cheese and Sodium: The Healthier Options
You may want to see also
Explore related products
Queso blanco
White cheese refers to a variety of cheeses characterised by their pale colour and often mild flavour. One such cheese is queso blanco, which is considered an easy cheese to make as it requires no careful handling and does not call for rennet or bacterial culture. It is a firm cheese with a mild taste, often used in Latin American dishes. In Puerto Rican cuisine, it is used for frying and is typically paired with guava paste. It also goes by the names queso fresco and queso blanco del país. In Venezuela, there is a large diversity of white cheese (quesos blancos), varying in texture and flavour, usually named after a geographical region. Examples include queso blanco duro (a hard white cheese called llanero), queso semi-blando (a semi-soft cheese called paisa or palmita), or very tender types like guayanés cheese or queso de mano. The hard version is grated as a side for the national dish pabellón, and it's also used as a topping for pasta and as a filling for arepas and empanadas.
Caprese: The Perfect Blend of Cheese and Freshness
You may want to see also
Domiati
The flavour of Domiati is quite strong and salty, with a tangy aftertaste. It is often used as a topping for salads or as a filling for sandwiches and wraps. It can also be melted and used as a sauce or dip.
In addition to its culinary uses, Domiati is also used in some traditional Middle Eastern medicines. It is believed to have anti-inflammatory properties and is sometimes used to treat digestive issues. The cheese is also said to be good for the skin and hair, and is sometimes used in beauty treatments.
The Sweet and Creamy Blue Cheese: Dolcelatte
You may want to see also
Frequently asked questions
Common types of white cheese include feta, ricotta, mozzarella, and queso blanco.
Queso blanco is a firm white cheese used for frying in Puerto Rican cuisine. It is also popular in Latin American dishes.
Domiati is a soft, white, salty cheese primarily produced in Egypt and some Middle Eastern countries.
