What do we know about cheese? Part 1Exists products amazingly tasty. There are surprisingly useful. And though the first is not so often combined with the second, happy coincidence all - happens. Cheese - one of the most successful. Mass of advantage and pleasure at the same time. It is not just food, it is some kind of culture, carefully cherished in the French, Swiss and Italian small villages. Exactly there do the cheese, best in the world.
According to different data, history of cheese contains from seven to ten thousand years. Therefore it is almost impossible to establish with reliability who when and as for the first time managed to receive this grace from simple milk. The legend according to which a certain unlucky merchant was an inventor of cheese remained. Once he transported milk in the capacity made of a mutton stomach and on arrival into place found out that it was divided into serum and dense weight.
In a classical antiquity cheeses were food of the gods and heroes. The Romans who managed to think up about ten kinds of this delicacy achieved the greatest progress in art of cheese making. In the Middle Ages, after fall of the Roman Empire and invasion of barbarous tribes, ancient traditions supported and monks of cistercian and Benedictine awards developed.
All types of cheeses existing today can be subdivided into six big groups.
Cheeses cottage cheese. they are called still fresh cheeses. They become by means of natural souring and do not contain abomasal enzyme. These grades most brightly transfer initial taste of milk. The most striking examples: mascarpone (Mascarpone) , surprisingly gentle and tasty Italian cheese by the form reminding oil. It is widely used at preparation of the Italian desserts. Ricotta (Ricotta) . According to a legend, its recipe was created by Saint Francis of Assisi. The ricotta sold in Italy is made from goat and sheep serum, goes for export “ cow “ option.
Brine cheeses. They grow ripe in special salt solution until get the necessary consistence. The following belongs to brine: a mozzarella (Mozzarella) - the Italian cheese snowy - white color of sourish taste. According to the classical recipe has to prepare from milk of a black buffalo cow. Suluguni - the namenity Georgian cheese differing in saltish taste. It is excellent in a fried look.
Soft cheeses . This look is subdivided into 3 subspecies depending on crust type. Soft cheeses with a noble mold , such as Camembert (Camembert) . The real Camembert is made only in Normandy and packed into round wooden boxes. Taste gentle and slightly - slightly gives mushrooms. Soft cheeses with the washed edges , for example, Muenster (Munster) . Possesses a strong smell, and taste reminds caraway seeds a little. Soft cheeses with natural edges . The most various types of soft cheeses which crust is not exposed to special processing concern to them. As a rule, are made of goat or sheep milk.
The cheeses pressed not boiled . Represent dense weight faintly - yellow color. Treat pressed of Gouda (Gouda) and cheddar (Cheddar) . Gouda is made in Holland from cow`s milk. It began to be done in the Middle Ages in the small city in honor of which cheese and was called subsequently. At taste there are hazelnut notes. According to the original recipe of cheddar, this cheese is wrapped in fabric for ripening, for up to one year then cheese develops a fresh nut taste with sourishly - sharp smack.
Blue cheeses with a mold . Their distinctive feature - specks it is green - a blue mold in soft cheese weight. A Roquefort cheese (Roquefort) - the cheese, most known in the world, with a blue mold. For its education cheese is punctured with the long needles covered with special mold fungi which then safely expand on all cheese weight. The cheese of a gorgontsol (Gorgonzola) made in in calcareous caves is slightly less well-known.
The cheeses pressed boiled . These cheeses are covered with a firm crust and possess especially gentle taste. Examples of the pressed boiled cheeses. Emmental (Emmental) . The classical Swiss cheese with holes made of cow`s milk, the most popular kind of cheese in Switzerland and in France. Parmesan (Parmigiano) is made in Italy of cow`s milk. Parma is considered its homeland.
Whatever of the listed cheese grades you chose - bon appetit! And some interesting facts “ from " cheese life; let`s consider in the following article.