One of the foods that is not usually lacking in the dishes of those who enjoy its special aroma is cheese. Whether as a main dish, as an appetizer or as a side dish , thanks to the different types of cheese that exist, this dairy product can be enjoyed in various ways.
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Different types of cheese, a common ingredient
. And what was it going to be?
Nothing less than milk. Of course, this can come from different mammals, as we will see later. However, despite this element in common, the production process of each of the types of cheese will vary depending on certain factors, such as the place where the animals have been raised to obtain their milk , the food they have followed or the time dedicated to its rennet.
In each region of each country, a different cheese curing process is followed, which means that there are so many classes, textures, colors and flavors of a product that dates back centuries.
benefits of cheese
Consumed in any of its varieties, cheese is a food that contains very beneficial proteins for the body , in addition to being a very high source of calcium, a very positive mineral for strengthening bones.
But be careful with abusing cheese
Despite what has been said in favor of the types of cheese that we find, we must be careful with the abuse of this dairy product, because its high salt content can cause fluid retention. This, added to its high level of calories from milk fat, make cheese a bomb worse than bread or chocolate.
Hold your nose if you want to know what criteria we can follow to distinguish the types of cheese.
Types of cheese according to milk
We mentioned it a few paragraphs above. There are different varieties of cheese depending on the animal from which the milk is extracted for fermentation.
1. Cow’s cheese Cow
‘s milk is the most frequently used to produce cheeses such as:
1.1. Emmental cheese
Very recognizable for its large holes, a consequence of the carbon dioxide coming out . In addition, it is not an excessively pestilent type of cheese nor does it have a too intense flavor.
1.2. Gouda cheese
Made in the Dutch city of the same name. Its color is yellowish and it does not have holes as big as the previous one .
2. Goat cheese
Goat milk cheese is an alternative to beef milk cheese, which is gaining more and more followers. The advantages claimed by supporters of this type of cheese is that it is easier to digest (because it is lower in lactose) and contains a lower proportion of calories and fat , since the milk of this mammal contains less lipids than the previous one.
Some of the types of goat cheese that we find are:
2.1. Crottin de Chavygnol
As can be deduced from its name, it is a cheese of French origin, originally from the town in the province of Loire that gives it its name. Its identifying sign is a bluish color that can reach black; and in addition, it can be consumed in various degrees of maturation (dry, half dry or mature).
2.2. feta
Typical of Greece, it is a type of cheese that mixes goat’s milk with sheep’s milk. Depending on where it comes from, we will have a Feta with a different consistency, flavor and texture .
3. Buffalo cheese
The concentration of milk in this type of cheese is lower than in cow’s cheese, so fewer liters are used for its rennet.
3.1. Buffalo mozzarella
It is the most characteristic example of this category. Mozzarella is one of the basic ingredients of Italian cuisine, very present on the surface of pizzas. It stands out for being one of the types of cheese much less intense than other variants.
4. Sheep cheese
Variety of cheese with a nutritional contribution greater than that of cow. The cheese made with sheep’s milk has more fat and protein and less water, which gains in aroma, flavor and creaminess.
Among these types of cheese we have two of the most recognized.
4.1. Roquefort
Probably the most famous and coveted French cheese, due to its high price. The main characteristics of Roquefort cheese are its green mold spots on the white surface and a creamier texture than others.
1.2. Manchego
In the province of Castilla-La Mancha (Spain) one of the most commercialized Iberian cheeses is cured. This variety of sheep cheese gains in flavor the more time passes during the curing phase.
Types of cheese according to the production process
The style by which they are curdled also gives rise to different types of cheese:
5. Fresh
cheeses These cheeses do not keep curing for a long time, so they are put on sale shortly after.
The most prominent example is Mascarpone cheese, which is very creamy and can be served as a main course or as an accompaniment to other ingredients, both sweet and savory.
6. Ripened
cheeses Ripened cheeses spend a period in quarantine, which lasts approximately 1 month and gives rise to varieties such as Chaumes.
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Types of cheese according to texture
We have another classification of the types of cheese if we look at its texture, which will depend on the amount of fat, salt and water it contains. So, we will talk about:
7. Very soft
In this subsection we find low-fat cheeses .
8. Semi-soft
Especially blue cheeses, such as Roquefort, whose mass is consistent but not compact , with a touch of creaminess but without falling apart.
9. Soft
The creamy variety of cheeses, such as Camembert de Normandie, ideal for melting and serving as a sauce for meat or fish.
10. Semi-hard
The largest group of cheeses. One of the most famous is the Gruyere,whose traditional recipe is still followed in some of the most renowned dairies in France .
11. Very hard
Parmesan cheese is one of the hardest types of cheese we can find. Typical of Italy (Parma, Reggio and Modena region), it is made with cow’s milk and can be used to grate and season other food or as a main dish.
Its healing time is between 12 and 24 months . In this last case, we will talk about a stravecchio parmesan.
Types of cheese according to rind
The presence or absence of rind will be another criterion by which we will analyze the types of cheese.
12. Artificial
rind This added casing protects this type of cheese, such as Cheddar(a very hard cheese with an English denomination of origin and orange in appearance), or Edam (very recognizable for its red rind, designed so that the edible part does not spoil during export).
13. Without rind
We find cheeses with a creamy consistency, such as Cottage , also known as ‘cottage cheese’. It is made with cow’s milk and is usually recommended because it represents one of the healthiest types of cheese that we can choose, because it is low in calories and high in protein.
14. With dry rind
Among the options that make up this category is the famous Idiazabal cheese, typical of the Basque part of Spain. It is a kind of whitish cheese,with ivory or pale yellow bark .
15. Moldy
rind Among the moldy rind cheeses, brie stands out, which has a more robust outer layer, formed by a type of mold and that can be eaten perfectly.
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