Say Cheese!!

 

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 Mystery of Cheese

If there’s anything in this world that has the power to bring a smile to our faces, it has to be the word ‘CHEESE’. Because every captured memory started with a “Say cheese”.

There are thousands of wonderful and mind-blowing innovations around us, while half of them are extreme hard work of our mankind, other half of mind-blowing things in our world are accidents. Nobody intended to create them but somehow it all comes together and gift us with love and happiness.

The production of cheese predates recorded history and was most likely discovered by an accident during the transport of fresh milk in the organs of ruminants such as sheep, goats, cows, and buffalo.

From that moment to now there are more than a thousand varieties of cheese from around the world for you to try, and while you may not be able to get to all of them, from this article you will discover the “world of cheese’’ up to an extent.

                                                                                          

  

                                         

            Paneer (South Asia)

Paneer, a semisolid, cubed form of cottage cheese, is favored in the north and east India. "Paneer" — literally "cheese" in Hindi. 

This fresh, unaged cheese is made by adding food acid — such as that from yogurt, lemon juice or citric acid — to hot, curdled milk that is then strained. Paneer is a non-melting cheese.

Uses - readily takes on the flavor of the spices in which it cooks. Paneer adds a rich and creamy flavor to Indian desserts, such as Sandesh, rasgulla, and rasmalai.

 

Camembert (France)

Camembert gets its name from the village where it originated in the northern

French region of Normandy in the late 18th century. Moist and creamy, it’s made from cow’s milk that is traditionally unpasteurized and only surface-ripened. A wheel of Camembert cheese has an edible white rind with a soft, white interior that gets runny with maturation.

Uses -  Its mild and milky flavor has a bit of a buttery taste, and it is best eaten with bread, on a cheeseboard alongside grapes or baked whole.

 

 

Gorgonzola (Italy)

Gorgonzola shares many of the traits seen in similar cheeses from other culinary cultures, with the level of intensity and sharpness often being the strongest difference.

With a history shrouded in mystery, today Italian Gorgonzola is still made with passion and feeling - a hallmark of Italian cuisine.

Gentle, rich and smooth, Creamy Blue is graced by tones of mild bitterness followed by a soothing finish. It opens softly, gradually presenting its slightly sharp profile as it lingers. A delightful blend of zest and creaminess, Creamy Blue leaves a strong impression.

Uses - Use gorgonzola cheese sauce to flavor or to make a tasty filling for pasta: Ravioli, Gnocchi, Risotto. Besides, sweet gorgonzola is used to prepare pasta with zucchini, pasta with pesto or spinach.

 

 

Berner Alpkäse (Switzerland)

Berner Alpkäse AOP is made daily during the summer months using unpasteurised alpine milk. There are very specific qualifications for a cheese to qualify as Berner alpkäse. The milk used to make the cheese must come from cows on specifically recognized farms in the Bernese Highlands, and the cows themselves must have only fed on pastures that have not been artificially fertilized, giving their milk a distinctive flavor thanks to the alpine herbs.

 Berner alpkäse is made on a wood fire using manual labor to produce a spicy, full-fat hard cheese that is usually eaten in slices. The milk cows are fed essentially on fodder growing on the summering pastures. The milk is caseated in a copper kettle which is directly or indirectly heated on wood fire.

 

Edammer (Netherlands)

is named after the town of Edam in the province of North Holland. Edam is traditionally sold in flat ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax. Edam ages and travels well, and does not spoil; it only hardens. These qualities (among others) made it the world's most popular cheese between the 14th and 18th centuries, both at sea and in remote colonies.

Uses - Younger Edam cheese has a mild taste that’s either a bit salty or nutty with very little smell, and is typically eaten with fruits such as apricots, cherries, melons and peaches. As it ages, the taste of Edam becomes sharper and its texture gets firmer, making it perfect to eat with apples and pears.

 

 

 

Buratta (Italy)

a fresh cheese, best eaten at room temperature within 24 hours of opening its container. It is made out of out of mozzarella and cream made from cows’ milk (or sometimes buffalo milk), giving it a rich and buttery flavor. Produced in the Apulia region of southern Italy.

Uses - burrata has a softer texture on the inside than on its mozzarella exterior, and it’s popularly eaten with fresh tomatoes and olive oil or with salad, bread, prosciutto crudo or pasta.

 

Feta (Greece)

Many people associate feta with Greece, and rightly so--feta has been made in Greece for thousands of years. Feta has been registered as a Protected Designation of Origin (PDO) product, and so according to European Union law, the only true feta is that which is made in Greece.

 the basic characteristics of feta is salty and tangy with a creamy and crumbly texture. It's a simple but amazing tasting cheese. There are slight variances, however, in flavor and texture, depending on what type of milk is used (cow, sheep or goat) and where the feta is made.

Use - feta is an aged cheese with a crumbly texture and small to no holes, and it is popularly used in salads and pastries and as a table cheese.