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Cheese milk tea, cheese falls burger, a variety of dishes with plucked silk... There is a legend in the gastronomic world, the flowing water of the Internet celebrity, the iron cheese! Why?
But the classification of cheese as a new Internet celebrity has put the cart before the horse, from the ancient Mesopotamia of BC5000, to the first written record "formaticus" (Latin) in 1135, to the first appellation of origin in 1925, cheese is an indispensable cultural symbol throughout the history of human gastronomy.
"Cheese" is cool and very popular, "cheese" is serious and difficult to understand?
Cheese in English is "Cheese", so the usual cheese and cheese are transliterations, while cheese and cheese are paraphrasings. In terms of the production process, cheese is a fermented milk; in terms of rich nutrition, cheese is concentrated milk. Brie in France, Parmigiano Reggiano in Italy, Emmental in Switzerland, Gouda in the Netherlands, Manchego in Spain, Feta in Greece, Cheddar in the United Kingdom... There are thousands of cheeses around the world, and there are many classification methods, such as texture, flavor, fermentation time, production process, milk source, origin and so on.
“How can one be expected to govern a nation with 246 kinds of cheese?”
- French general and politician Charles de Gaulle's Maxim
What is Jerry's favorite cheese?
To know Jerry's favorites, you must first know the classification of cheese. Today, through the most direct texture and flavor, we understand the 4 most common types of cheese: fresh cheese, soft cheese, hard cheese, and blue cheese.
Tips: The tasting order varies from mild to intense, and if you're not sure, there's a simple trick to go from light to dark, and finally to intense blue cheese.
Fresh cheese Fresh Cheese
Features: ivory white, smooth texture, completely without the ripening stage, so the taste is mild and refreshing, high moisture content is more fresh and milky.
Mozzarella Italian mozzarella cheese Milk or buffalo milk The most famous fresh cheese, known as the "Flower of Cheese", is usually enjoyed with tomatoes made into salads, and we see that most of the plucked cheeses fall into this category.
Burrata Italian bratta cheese Milk and pasteurized cream The cheese world's "soup bun" has a mozzarella on the crust and a clotted crumble and whipped cream wrapped in the shape of soy milk.
Made Greek feta cheese Goat milk or sheep milk The average Greek eats 12kg of Feta per person per year! The texture is tight and brittle with salty and vanilla notes.
Soft cheese Soft Cheese
Features: Soft cheese has soft natural skin, soft flower skin, soft washed skin, most of which have a surface layer similar to fluff, but the texture is silky and soft inside.
Brie French brie cheese Milk Arguably the most well-known and popular soft cheese. The outer skin of the white mold can be eaten directly, and the delicate texture of the inside is easy to coat on a variety of different foods, and has historically been the royal cheese of kings, known as the "king of cheese".
Camembert Normandy carmous cheese Also one of the favorites of the French, the 1890 French engineer M. Ridel invented a wooden box that stores cheese well and facilitates the transport of cheese around the world. The small wooden box, white skin and round shape are recognizable at a glance.
Hard cheese Hard Cheese
Features: Hard cheese is self-evident, compared to other cheeses, it varies from elastic to brittle, and is the most diverse cheese branch. By whether it has been pressed or not, it can be divided into hard undercooked and hard matured cheese, and the longest manufacturing time varieties can mature for up to a few years and have a strong and diverse flavor.
Parmigiano Reggiano Italian Parmesan cheese The king of cheese in Italy, the common name is translated from the French Parmesan. Golden skin with grainy notes of citrus, fruity and creamy notes.
County French Conte cheese One of the most famous French cheeses originated in the Franche-Comté region of France more than a thousand years ago. The light skin ranges from beige to maroon, with a delicate and soft interior and rich and fatty flavours that release cream, nut, floral or leather aromas as they mature.
Emmental Swiss Emmental cheese The oldest cheese in Switzerland and the cheese with the highest number of appearances. There are four different ripening stages, the outer skin is inedible, the texture is soft, and it has the aroma of milk, butter, and nuts. Carbon dioxide bubbles released during maturation are trapped in the cheese rind and slowly form iconic holes
Gouda Dutch Gouda cheese One of the most popular cheeses in the world, accounting for 50% to 60% of the world's cheese consumption. Because it is not protected by the origin, all local production can be marked with Gouda.
Manchego Mancherge, Spain Sheep milk Spain's most famous and best-selling cheese. It can only be made with full milk from the local Mancherg breed sheep. The skin is somewhere between grey and black, with a tight texture and a rich flavor with slightly sour, herbaceous and sheep's milk notes.
Blue Cheese
Features: Named because of the fungal patterns visible to the naked eye in cheese, but blue cheese is not always blue, ranging from blue to gray, from green to black. The palate is intensely irritating, often with a grainy or greasy feel.
Gorgonzola Italian gorgonzola cheese It is considered to be the oldest surviving blue cheese, available in two versions: soft and spicy. Dolce is liquid and creamy; Piccante has a tight texture and spicy taste.
Fourme d'Ambert French Form-Enbel cheese It is recognizable by its cylindrical appearance and stony blue-gray skin. It is a light-flavored blue cheese that can be used as an entry model for blue cheese, with a fruity forest smell and a smooth and soft texture.
Roquefort French Roquefort blue cheese The world's first AOC-certified cheese must be aged in a natural cave in the village of Lokfort using locally designated goat's milk. The texture is pronounced, dominated by sheep's milk, and the vibrant slightly acid is just right.
History, terroir, production, collocation, cheese topic is extensive and complex, if you want to know more about the cheese making process, evaluation videos, dinner and wine pairing and other interesting content, please leave a message below the copywriting.
Knowledge is power. -Francis Bacon Cheese is power. -Francis Bacon
This article was contributed by Black Knight Ham with slight changes.