Do you want to buy cheese? Choosing the best types of cheese can be sometimes challenging. That’s because many cheese brands are available in food stores. However, that should not bother you anymore. In this guide, we look at 8 types of cheese and their origins, tastes and colors.
You should consider buying Asiago cheese that has its origins in Italy, Europe. Its nutty flavored and comes in two types, the fresh Asiago (Presssato) and mature Asiago (Asiago d’allevo).
To differentiate them, you should keep in mind that the fresh Asiago has a mild flavor and is white in color. Mature Asiago is yellowish in color and has a grainy texture. Asiago cheese’s name is derived from the Asiago High Plateau, in the Italian Alps.
Cheddar cheese originates from Cheddar, England and is from cow milk. It’s ideal if you prefer firm cheese. Its flavor ranges from sharp to mild, while its color ranges from pumpkin orange to natural white.
You should also consider buying orange cheddar with added natural dye, annatto. For creamier and smoother cheddar, consider buying Canadian cheddar. That’s because of its sharpness and flavor balance.
Keep in mind that cheddar flavors vary depending on their age and origins. That’s because as cheddar ages, it becomes drier in texture as a result of losing moisture. Its also becomes crumbly. Cheddar cheese is sold as old cheddar 12 months, at which sharpness is noticeable and extra old cheddar 18 months.
You should consider 3 and 5-year-old cheese for special occasions. That because cheddar cheese has 5-6 years favorable aging period.
Another type of cheese you should consider is Feta cheese. Formally accepted in 2002 as a Greek product, it’s white in color with a rich aroma.
Its taste is a bit sour with bit firm texture. It from sheep’s milk although cow milk as been used recently to produce it.
Blue cheese is a name given to goat, cow and sheep milk cheese that have added Penicillium cultures, which gives them their characteristic blue-green, blue and blue-gray mold. They have a distinct smell from other cheeses. You should also keep in mind that spores get injected into some blue cheese before the formation of solid masses (curds). In others, spores get mixed with curds after they form.
They initially got produced in caves, but nowadays get aged in environments that are temperature controlled. If you prefer salty and sharp cheese flavors, you should consider buying blue cheese.
Their strong smell and flavor make them ideal for you to melt or crumble them on food. You can also eat it without mixing with other foods.
Goat cheese is another type of cheese you should consider. That’s because you can quickly spread them. It can be hard aged or semi-firm cheese similar to feta. It’s common in Africa, Mediterranean and Middle East countries.
That’s because Hardy goats can survive in these areas as compared to cows. Its flavor is strong or tangy and sharp as a result of being a product of goat milk. Depending on your cheese tastes, you may find it ideal. This strong flavor is a result of hormones, which can get reduced by keeping males away from milk-producing goats.
You should also bear in mind that milk taste is influenced by what animals eat. Goats eat bitter plants, which other animals such as cows cannot.
Cheese types that were initially from Switzerland are known as Swiss cheese. They are ideal if you prefer cheese from cow’s milk. Swiss cheeses have sweet, nutty and light flavors.
Its color is light, glossy or pale yellow. You should also know that they release carbon dioxide during their maturation. That makes them have their characteristic large holes.
The enzyme rennet is not used to thicken vegetarian cheese, which exists in animal stomachs. These enzymes are used to thicken or coagulate milk by cheese makers to form the curd. Cheese makers instead use fungi, bacteria or plants to thicken vegetarian cheese.
Cheese producers use two types of rennet; that’s vegetarian and microbial. If you are a strict vegetarian, you should consider avoiding cheese made from microbial rennet. That’s because its enzymes are from either fungal or bacterial origins. Keep in mind that no animals are involved.
Several types of plants are used top thicken milk for vegetarian cheese production, for example, mallow, thistle and fig tree bark.
If you prefer fresh cheese, you should consider cream cheese. That’s because it’s not aged. Its taste is lightly strong (tangy) with a fresh, sweet and subtle flavor. You can spread it quickly at room temperature.
It also has a creamy and smooth texture that makes it delicious. It’s made by adding cream to cow’s milk, although this method limits its shelf life. It’s white in color and comes in low-fat and non-fat cream cheese types.
Purchasing the bets types of cheese should be easier using the above guide. The key points to remember are choosing cheese types that suit your tastes, color, budget and diet considerations.