I'm really going to vomit blood when I write this... Eleven thousand words! Eleven thousand words! Except for a small paragraph of about a thousand words that was extracted from the old text, it was all coded by me word by word! Feel the power of my flood?
Yesterday, when I posted a preview that today's cheese special was released, I really didn't expect the workload to be so large. The bull I blew myself, and I had to finish writing with tears... Fortunately, it was still sent out on the tail of August 8th, and there was no reneging on the word...
There are many ways to classify cheese, this article is classified from the process, a total of seven categories: acid-coagulated Fresh Cheese, enzymatic cheese (Rennet-coagulated Fresh Cheese), heat-acid Precipitated Cheese, Soft-Ripened Cheese, Semi-hard Washed Cheese, Hard Cheese: Low Temperature, Hard Cheese: High Temperature, 37 types of cheese are involved. Before writing, I did market research, all the varieties of cheese that can be bought on the surface of Qingdao are included, in addition to introducing some other cheeses that are famous in the world, I estimate that most parts of the country can buy cheese, there should be here. If there is anything that has not been summarized, please leave me a message and I will add it.
Another: Yesterday there were children's shoes to leave me a message, saying that the practice of cheese is really unrealistic. In addition to a very small number of curd cheeses, other cheeses require a very long maturity period, and many cheeses can only be produced in the special climate of the place of origin, and they do not have DIY conditions. Let's buy it with money.
>>>酸凝鲜奶酪（Acid-coagulated Fresh Cheese）<<<
Acid curd refers to the use of acid to coagulate milk, without adding or adding only a trace amount of rennet (more on this later). This type of cheese has a very soft texture, a lot of humidity, shaped like tofu residue, the production process is very simple, and the shelf life is very short. Generally speaking, "fresh cheese", most of them are this (but not all).
Common curd cheeses include cottage cheese, quark cheese and cream cheese.
Cottage Cheese
It's a light cheese with little sourness (because most of the whey is filtered out), and the cream is heavy and the aftertaste is slightly sweet. It is white, the texture is pimples, very fluffy. The reason why it is called hut cheese is because it was originally invented in the hut on the farm, and the raw material is the milk left over after the butter is made, which is actually the traditional butter milk (not the usual butter milk in baking, please see yesterday's push for details). This cheese is eaten directly, mixed with fruit, used as a side dish for barbecue, and used in salads. And most importantly: it's super hot! level! low! Super friendly to dieters.
Because it has a very high demand for freshness, it is not available in Chinese supermarkets. It is one of the few cheese varieties that can be DIY at home. To do this: pour 1 gallon (3.8 liters) of skim milk into the pot, heat over medium heat to about 50 degrees Celsius, slowly pour in 3/4 cups of white vinegar or lemon juice, stir for a minute or two, and you can see the cheese begin to clot and separate from the pale yellow whey. Cover at room temperature for 30 minutes, during which a strainer is placed on a large bowl and a layer of gauze is laid in the filter. When the cheese is almost curdled, pour it into the gauze, hold the gauze in its entirety and tie it tightly, put it under the faucet and rinse it to cool completely, and then squeeze it dry. Squeeze as hard as you can, squeeze the drier the better, anyway, you use all your strength to its moisture content is still 70% to 80%. After squeezing, pour into a large bowl, add 1 teaspoon and a half of salt and stir well, crush the large pieces.
Milk source: Cow's milk or goat's milk
Origin: USA
Varieties: soft cheeses, artisanal cheeses, remastered cheeses
Common index: ★★ ☆
Good Buy Index: ☆☆☆☆
Farmer
Farmer cheese is a drier version of thatched cottage cheese. It tastes a little more sour than thatched cheese, and generally needs to be seasoned with vanilla and other spices, and some will be wrapped in thin strips of bacon. This cheese is generally used to make fillings.
Varieties: soft cheeses, artisanal cheeses
Good Buy Index: ★ ☆☆
Quark Cheese (Quark)
Quark is a non-ripe cheese with a texture like snow and a soft, silky texture. Traditional quark cheese is added with 0 rennet, but quark cheese sold in supermarkets will still add rennet in order to have a longer shelf life. It's a bit like a hybrid of yogurt and thatched cheese, with a heavy, sweet milky taste. The taste is reminiscent of sour cream, but it is much lower than the cream content of sour cream. Generally speaking, commercially available quark cheese is flavored with spices, vanilla or fruit. This cheese is commonly used in cheesecakes, pasta, sauces, sandwiches, salads, and pastries, and is suitable for champagne and white wine. I saw that the information recommended a large list of suitable wine names, I don't know much about wine, and I am not sure how many kinds of these wines can be bought in China, so I skipped it directly.
Milk source: Pasteurized milk
Origin: Australia, Austria, Belarus, Czech Republic, Denmark, Germany, Netherlands, Hungary, Norway, Poland, Russia, Sweden, USA
Varieties: fresh soft cheeses, artisanal cheeses
Cream cheese
This is one of the most familiar cheese varieties in Chinese and one of the most common. Its color is snow white and the texture is close to the cream, making it perfect for spreading. The taste is mild, sweet, and the milky aroma is very heavy. It is made of a mixture of cream and milk coagulated under the action of lactic acid, so it is a big killer of heat compared to other cheese varieties in the same door, according to the American regulations, cream cheese must have a milk fat content of more than 33%, while the British standard is 45%-65%. It is very difficult to save, it is useless to put in the refrigerator, buy it and use it quickly. Fortunately, it is more versatile, cheesecake, cream layer on the cake, all kinds of desserts can be used, it does not hurt to add salty dishes, lazy people use it to coat shellfish, bread slices and the like, how to eat it. As for the figure after eating, that's another story.
Milk source: Milk
Varieties: Fresh soft cheeses, remastered cheeses
Commonly used indices: ★★★
Good Buy Index : ★★★
Mascarpone
Mascarpone is a fresh cheese from The Lombardy region of Italy, made with vinegar or lemon juice coagulated cream, and the milk fat content is simply impressive, as high as 60% to 75%. In fact, it is what Australians call thickening cream, and there is really no difference in the production process, and the taste is the same. DIY method to see this article →_ → pure dry goods! All the common dairy products are introduced, and everything you want to ask is here (with DIY method). The rich and thick taste, with the pleasure of sin. It is the favorite of pastry chefs, and the most famous use is naturally used in tiramisuli. Don't stop me, let me eat it into fat paper in one bite.
Origin: Italy
Varieties: Fresh soft cheese, reconstituted cheese
>>>酶凝鲜乳酪（Rennet-coagulated Fresh Cheese）<<<
Rennet is an extract from the stomach of ruminants, and most of the world's cheese varieties rely on it to coagulate. Enzymatic condensed cheese refers to cheese that is not cultured by lactobacillus and relies entirely on rennet to promote milk coagulation under the natural pH. As you can imagine, this cheese is extremely strict on bacterial control, and a little negligence shows you diarrhea in minutes. Even if it is produced by regular manufacturers, the shelf life is ridiculously short, and it is difficult to supply globally on a large scale. This cheese processing method is more commonly used in the Middle East, Latin America and some European countries, and is basically unavailable in China. So I will symbolically introduce a few of the more famous varieties.
White Cheese
This is a soft, non-aged Mexican cheese made with cow's milk or a mixture of cow's and goat's milk. queso blanco means white cheese in Spanish. It has a mild taste and a firm texture, but it is fragile. It plays an important role in Latin American cooking. Kneaded to make salad, stewed beans to make rice bowls, jam and so on.
Milk source: Pasteurized milk or goat milk
Origin: Mexico
Varieties: Fresh soft cheese
Common index: ★ ☆☆
Queso Fresco (Adobera)
This is one of the iconic ingredients in the cuisine of the Mexican state of Jalisco. This unripe fresh soft cheese has a light fragrance, slightly salty and spicy taste, silky texture and strong plasticity. It is often used to make cold dishes, crushed and sprinkled in soups and salads, chopped and sandwiched in sandwiches, tacos, or melted to make other Mexican classics.
Halloumi
This is a type of cheese in Cyprus, with a firm texture and a texture that is close to mozzarella or feta cheese, but with a strong flavor because it is generally marinated in brine. This cheese has a high melting point, so it is suitable for frying or grilling. The standard way to eat Cypriots is to eat watermelon and cold beer, which is completely beyond my imagination, and I don't know what it tastes like.
Milk source: Pasteurized milk, goat milk or sheep milk
Origin: Middle East
Varieties: semi-soft cheeses, artisanal cheeses, cured cheeses
Common index: ☆☆☆☆
>>>加热酸凝奶酪（Heat-Acid Precipitated Cheese）<<<
The cheese is made like this: the acid is added to the hot milk between 75 degrees and 100 degrees, and the whey protein denatures under the action of high temperature, and the casein condenses together, and gradually returns to its original state after the cheese is formed. The restored whey protein has a super ability to lock in water, so the texture of this cheese is often very firm and has a large water content. The high temperature also inhibits the acidification process, so the pH of the final product will be higher than that of the curd cheese.
The most famous representatives of this type of cheese include Italian mozzarella cheese, Lida cheese, Indian flateer and chhana, and some Latino white cheeses.
Ricotta cheese
High in protein, low in fat, plus smooth texture and rich creamy aroma, Lida is a favorite of foodies in weight loss. Of course, its milk fat content is about 10%, which is still higher than thatched cheese; but the taste can win. The cheese is firm in texture, but not very hard, and there will be a lot of moist and biting small grains in the middle, which smell fresh and fragrant. This cheese is suitable for many Italian dishes and desserts such as lasagna, cheesecake, pizza, cheese dumplings, etc., and is often used in dips and sauces. Readers who have followed my number for a long time will notice that its appearance rate is really super high. When paired with wine, it is white wine.
Milk source: milk, buffalo milk, goat milk, sheep milk
Varieties: Fresh firm cheese, ricotta cheese
Mozzarella
This is the cheese variety that Chinese foodies are most familiar with. I have also read countless pizza recipes Chinese, almost all of them are this cheese, about the first person to translate the pizza recipe, it happens to be this one, and then passed on ten hundred, and everyone uses it to make pizza. Mozzarella cheese is also available in fresh versions, but what is bought in the supermarket is generally semi-soft. The taste does not need me to introduce more.
Varieties: semi-soft cheese, cured cheese
Bocconcini
Bocconcini means "a small sip" in Italian. What about a small sip? A small bite of Mozzarella. That's right, it's actually a mozzarella cheese ball. Italians love to use it for salads, and it's a perfect match for ham and spinach. If you are pairing wine, the most suitable is white wine such as Plum Deer and White Sauvignon.
Milk source: Pasteurized milk or buffalo milk
Paneer
It is a very, very old cheese, and it is said that archaeological studies have shown that the ancestors of the South Asian subcontinent have been making this cheese since 6000 BC. It is written in the data, and I did not further investigate what the archaeological research was. The cheese is firm and biting, moist and has a heavy milky taste. Indian cuisine is very commonly used, and It is not commonly used in China, so it is not much to say.
Origin: India, Bangladesh
Variety: Fresh and firm cheese
>>> soft-ripened cheese <<<
Finally entered the supermarket explosion area. The addition of a large number of lactobacilli, before the addition of rennet and a long maturity period, it is conceivable that acidification has an important impact on the shaping and coagulation of soft mature cheese. And because it is placed in a mold throughout its ripening period, this type of cheese often has a soft outer skin. In order to ensure that the middle part is also fully ripe, this cheese must wait until it is fully ripe before it can be cut.
In this category, feida, brie, blue stripe, Jin Wenbi and the like are all very familiar cheeses, slightly larger supermarkets are sold, and there are many brands, and there are a lot of domestic imports.
Feta cheese
Fida is the most representative cheese in Greece, and in the entire Greek market, fidelity occupies 70% of sales. The painting style of this hegemonic screen is really different from the Italian and French fights of hundreds of cheeses next door. Feta cheese also enjoys the eu's origin protection privileges, only Macedonia, Thrace, Thessalian, Central Greece, Peloponnese, Lesvos can be called "fetta", the eastern Mediterranean, the Black Sea and other regions outside Europe, can only be called white cheese. The milk used in fetta cheese is mixed with 30% goat's milk and 70% sheep's milk, and these sheep must be stocked on designated pastures in the above areas.
On the whole, feta cheese is a salted cheese, salty, with a stimulating sour taste and nutty aroma; the texture varies depending on the time of ripening, some are smoother, some are dry and brittle. The taste of feta from each region is also different, the taste of Macedonia and Thrace is milder, the texture is softer, smoother, not too salty, and the holes above are less; the Thessaly and Central Greek are tighter and have a heavier taste; the Peloponnesian are slightly drier, but the taste is more intense. This kind of cheese is commonly used in Greek salads, pizzas, and pies, and it is especially compatible with the taste of olive oil, so many of the feta sold outside are soaked in olive oil. Also, it's great to come with red peppers and nuts. If you are paired with wine, you can do it with beer, white wine, Pinot Noir wine, and Xinfang wine.
Milk source: pasteurized goat and sheep milk
Origin: Greece
Varieties: Soft cheese, cured cheese
Good Buy Index: ★★ ☆
Brie cheese
Brie cheese is the most well-known cheese in France, and has an uninspired nickname "Queen of Cheese". Manual white eyes, saying that if you put together all the kings and queens in the food industry, it is enough to open a poker factory. The name Brie comes from a historic area of France, roughly equivalent to the present-day province of Seine-Marne. That's where brie cheese comes in. Hundreds of years ago, it was a local tribute to the kings of France. It is said that the local French brie cheese and the Brie cheese in the American supermarket are very different, the real French Brie surface is light brown, and the pure white surface indicates that it has not yet matured to perfection. I thought about the white cheese I usually bought in the supermarket, and I couldn't help but shed two lines of tears.
Brie cheese is made with whole or semi-skimmed milk, added with rennet when warmed to 37 degrees, then stuck into a mold for about 18 hours, salted and matured for at least 4 weeks. This cheese is light grey and very soft, with a soft crust on the outside. Mild in taste with fruity, sour and nutty notes. This is one of the most suitable cheese varieties to accompany small meals. Milk source: Pasteurized milk
Origin: France
Varieties: Soft cheese, artisanal cheese
FITAKI White Cheese
FITAKI is a mediterranean cheese that is sold directly in marinades and has a salty, spicy taste, hot dishes and cold dishes. You can basically think of it as pickled brie cheese.
Origin: Germany
Varieties: Fresh soft cheese, cured cheese
Camembert
This cheese appeared later and was invented by Marie Harel in Normandy, France, in 1791. The earliest versions were made with raw milk, but now they are generally made with pasteurized milk. The very few manufacturers who still maintain Marie's early practice are called Camembert Normandie, norman Kimmunbe. Fresh cheese is white, hard and fragile in texture; after a short period of ripening, it begins to give off a sweet milky aroma; when thoroughly ripe, the texture becomes smooth and semi-solid, with a soft skin on the outside. This cheese is traditionally served with Normandy cider, which is also good with pale red wines.
Milk source: Unpasteurized milk
Manchego
Mancherger cheese is one of the most popular cheeses in Spain and uses unpasteurized goat milk. Traditionally, the mold of Mancherge cheese is a basket woven from straw, which gives Mancherger cheese a special grassy aroma. It has an inedible waxy crust with the texture of a basket printed on the skin. As the length of time the manchega cheese matures, the taste and texture will vary greatly. About 3 months of cheese is moist, with the fragrance of fruit and grass, the taste is more sour; around 6 months, it begins to emit caramel and nut aromas; more than a year of mature cheese, the sweetness is slightly tight, the taste becomes rich and fragrant. It is best served with sherry liqueur. This cheese won the World Cheese Award in 2014.
Milk source: Unpasteurized sheep milk
Origin: Spain
Variety: Semi-soft cheese
Blue Vein Cheese
Blue cheese is actually a large class of cheeses, called blue stripes because it will have a blue, gray or black texture on the surface, which is a special mold that can make the cheese texture soft and bring a special taste. To tell the truth, people who are not heavy enough in this cheese should not try, it is basically equivalent to Western stinky tofu. There is naturally a story behind such a strange ingredient. It is said that a drunken cheese worker accidentally dropped a bite of bread into a cheese bucket, and by the time he found out, the bread had turned the cheese blue. This cheese tastes best with biscuits, pears, raisins, fruit bread and walnuts, and is crushed and melted in sour cream, yogurt or mayonnaise. unique.
Milk sources: milk, goat milk and sheep milk
Origin: Produced all over the world
Varieties: semi-soft cheese, blue cheese
Gorgonzola
Gogenzola is one of the oldest blue-striped cheese varieties in the world, mainly produced in the Piedmont Plateau, Lombardy and Cogenzola in northern Italy. Generally speaking, it takes three or four months for this cheese to be fully matured. Its texture is relatively soft and fragile, with a nutty aroma, and the longer it matures, the greater the taste. It is generally accompanied by Bordeaux blends, Xinfang wines and Suturtine wines.
Varieties: Soft cheese, blue cheese
Danablu
Danish blue cheese is a semi-soft blue cheese with a silky, brittle texture that generally takes 8 to 12 months to mature, with a pale yellow edible crust on the outside. It tastes as heavy as any other blue cheese. If it is accompanied by wine, it is accompanied by Cabernet Sauvignon.
Origin: Denmark
Semi-hard Washed Cheese >>> <<<
This is the most common type of cheese and the one with the greatest difference in craftsmanship. "Washed" means that during the ripening process, the outer skin of this cheese needs to be washed several times to ensure that the outer skin is moist and the inside is soft. The translation as "washed" is less accurate, as it is usually washed with salt or wine.
Gouda cheese
Guda's name comes from the Dutch city of Guda, but in Dutch, Guda is actually "good". It is also one of the most popular cheese varieties in the world, and is said to account for 50% to 60% of the world market, but this is also because it does not apply for appellation of origin, so there are countless different kinds of guda cheeses around the world. If we talk only about the Dutch gourd, the milk it uses is supposed to be made from milk naturally stocked in the Dutch lowlands, and this semi-hard cheese has a rich taste, smooth texture, and a layer of waxy crust on the outside. This crusty crust changes color as the cheese matures, from yellow to orange to red. The main varieties of guda cheese are also distinguished by the length of maturity time, as the ripening time gradually hardens, the most mature variety Overjarig is golden yellow, with a salty taste of toffee, the Dutch often use it to make soups and sauces. However, in the world, the most common way to eat it is to eat it directly as a snack. I remember that in "Finding Mother", Marshall loved this cheese so much that whenever there was a banquet, Lily made a large table dish, and he only cut a plate of Guda. The younger Kudat cheeses are suitable for beer, the middle one is suitable for Bai Shi Nan or Whiskerian, and the most mature one is suitable for Mei Lu Ren and Shirah.
Milk sources: milk, goat's milk and goat's milk
Origin: Netherlands
Varieties: semi-hard cheese, artisanal cheese, cured cheese, reconditioned cheese
Blarney Castle
This cheese is 600 years old, and the milk is 100% taken from naturally stocked cattle, without any seasoning, and naturally has a golden color. This cheese has a silky texture, mild and slightly sour taste, and tastes like young kuda cheese, and is best served with Sauvignon white wine, whiskerine and joan yao pulp. It is also often used in sandwiches.
Origin: Ireland
Emmental
This cheese looks most like the cheese we remembered when we were children, that is, the golden triangle with large holes on it, which Jerry loves to eat. Its aroma is sweet, fruity, and slightly nutty. This is one of the most complex cheeses in the world, as it is not easy to ferment the perfect hole. So it's also more expensive.
Origin: Switzerland
Variety: Hard cheese
Maasdam cheese
Masdan cheese is a semi-hard cheese that appeared very late, invented in the 1990s as a cheap alternative to Emmental. It has a very high fat content, up to 45%. It has a greater water content than Emmenta. It matures in 4 to 12 weeks, which is a bit faster than the average Dutch cheese. The cheese has a waxy yellow soft skin on the outside and a smooth texture in the middle, with a sweet taste and a nutty taste, and a fruity taste in the aftertaste. The immature is perfect for sandwiches or directly as a small snack, and is also appreciated for cheese fondues, soups or grilled pasta.
Variety: Semi-hard cheese
Dutch Mimolette (Commissiekaas)
The cheese is orange on the inside and looks a lot like a hardened sweet potato; the outer skin is coarse, in short, the appearance is not too high. After 5 months of maturity, the texture begins to become firm, slightly oily, with fruity and nutty aromas; it takes 6 to 12 months to fully mature, after which it becomes very hard and a little orange peeled.
Varieties: hard cheese, artisanal cheese
Monterey Jack
It is a very representative American cheese that appeared in Monterey, California in the 18th century. American businessman David Jack tasted this mild-tasting, frankincense cheese and realized that this was a huge business opportunity, so he named it after himself (it was not good to feed it) and quickly introduced it to the market. Today, this cheese is one of the most commonly used cheese varieties in Mexican and Spanish cuisine, and it has quickly developed into a large family. When paired with wine, both Western and Pinot Noir are suitable.
Origin: USA, Mexico
Colby-Jack
These are two classic cheeses, the bastards of Kirby and Jack of Monterey, semi-soft in texture and beautiful in orange dots. Smooth texture, sweet and sour taste, generally as a snack or fast food, with cooked food, sandwiches, soups, sauces, burgers, rye bread, ohmic eggs, steamed vegetables, baked potatoes are delicious. It is also often used as a topping for toasted pasta and cornflakes. It's super hot in Mexico.
Pepper Jack
This is actually Monterey Jack cheese with bell peppers, halapenu peppers, rosemary, garlic, and is delicious for snacks or burgers. It's amazing, it's delicious with melon.
Fontina cheese
Fontena is a Swiss-style hard cheese, but it is produced in the United States. It's smooth and has signature sour and yeasty notes. It is most commonly used as a topping for pizza, flatbread, or with lasagna. When paired with wine, Satione, Whiskerine or Barley Beer.
Gruyère cheese
It is a semi-hard cheese with a rich and spicy taste. It can be made directly as a snack, or it can be added to grilled pasta or sandwiches, and it's also appreciated when the bottom of the pan with pasta sauce or cheese fondue is also appreciated. In addition, it matches fruit flavors, especially pears, apples and blueberries.
Origin: Canada
Varieties: semi-firm cheese, artisanal cheese
>>> hard cheese: low temperature <<<
The so-called hard cheese refers to cheese with a very low moisture content. In order to skip the washing step, this type of cheese removes a lot of lactose. The method of dehydration is divided into high temperature and low temperature, and low temperature hard cheese uses fermentation and pressing methods. The giants of the cheese world, cheddar cheese, belong to this category.
Cheddar cheese
Another cheese magnate. Cheddar is the most typical British cheese, which is now produced all over the world, almost any dairy company will produce Cheddar, and there are several brands in China. Cheddar is a hard cheese that takes 9 to 24 months to mature and has a stimulating taste when ripe, ranging in color from white to orange. Its texture is very delicate, melting in the mouth, with the aroma of hazelnuts. Of course, I am talking about the authentic high-quality Cheddar produced in the Uk, produced by so many manufacturers around the world, and it is inevitable that the good and the bad will be uneven.
Origin: United Kingdom
Varieties: hard cheese, artisanal cheese, reconditioned cheese
Dubliner
It's a World Cheese Award-winning Irish cheese that, although named Dubliner, is actually produced in Cockshire. It comes in many flavours, the original Dubliners carry a sweet nutty aroma, and after a 12-month maturation period, its rich aroma rivals that of cheddar, while the rich nutty aroma is similar to Parma's. This cheese is suitable for full-bodied wines such as Sardony and Cabernet Sauvignon. It's perfect for sandwiches, pasta, or apples and pears.
Red Leicester
The cheese originated in 18th-century England, and the farmers of Leicestershire collectively felt that they should find a way to distinguish the local cheese from the glamorous goods outside. They felt that the color of the cheese should reflect the rich and silky texture of the cheese, and when they thought about it, they decided to color the cheese (hey!). ）。 So they used the seeds of the annatto tree to dye the cheese orange-red (what else can I say?). ）。 Red List is a hard cheese that is close to the texture of cheddar, but is a little wetter and has a slightly lighter taste. It ripens a little faster than cheddar and can be sold in two months, but it won't take six to nine months to reach its best taste. It tastes slightly sweet with a caramel aroma that becomes intense as the time of ripening increases. It is best paired with full-bodied white wines.
>>>高温硬质乳酪（Hard Cheese: High Temperature）<<<
This has been basically explained above, that is, a hard cheese made by high temperature dehydration.
Parmesan
Parmesan, also known as Parmesan cheese, is the top cheese in Italy and the world. Well, that's not accurate. In fact, there is a very simple way to make an Italian chef jump to his feet: ask him, is it Parmesan cheese? He immediately blew his beard and narrowed his eyes, "I'm not using Parmesan cheese, it's called 'Afraid of Mom's Scissors - Sharp Urgent Ann'!" Then return to you with a helpless look that wants to say goodbye."
Here's the thing. "Mama Scissors - Sharp And Urgent", also known as Parmigiano-Reggiano, is the name of the two provinces in northern Italy today, the birthplace of authentic Parmesan cheese. From the 14th century onwards, the two provinces were already making Parmesan cheese. At that time, the area was on both sides of a river, called Parma on the left, and people used to call these cheeses "Parmigiano" - Palma. By the 19th century, the Parma region was conquered by France, and Parmesan cheese spread to France, and it was from France that this delicious cheese with a strong fruit flavor became popular throughout Europe, and was replaced by a French name "Parmesan", which is Parmesan. The so-called people are not many, and many cheeses with similar production methods also call parmesan cheese with the wind... Do you now understand the anger of the Italian chef?
This situation of Li Kui Li ghost wearing the same shoulder did not change until 1955. In order to closely monitor and retain the manufacturing process of this top cheese, the Italian government listed it as a legal region product (D.O. P.), and since Reggio on the right bank of the river is also the main production area in addition to Parmigiano, it was merged and renamed Parmigiano-Reggiano.
The standards for D.O. P. are very strict, and the origin is only a small part of it. Authentic Parmigiano-Reggiano, the use of milk, salt, yeast and milk gelin are strictly regulated, but also eliminate all preservatives, artificial colors and additives, etc., even the milk of cattle breeds, cattle feed, is also within the scope of monitoring. The best breed is the ancient breed Vacca Reggiana, which has existed since the Middle Ages, and can only be fed all-natural feed without additives; yeast must be whey overnight, and lactin can only be extracted from the stomach of unanited calves. After that, after milking, fermentation, coagulation, molding, shaping to dehydration, etc., after about 25 to 30 days, a large cheese is made. Only then, the legal maturation time of at least one year begins.
According to the manufacturer's calculations, to make a Parmigiano-Reggiano "flatbread" of about 40 kilograms, it takes more than 600 liters of fresh milk and about 20 cows to wait. Many small and medium-sized cheese factories with about 200 cattle produce only 10 "flatbreads" a day. Such a "flatbread" can be retailed for more than 15,000 yuan. Writing this, everyone understands it... That's right, if you just want to do it at home, what you need is really "Parmesan cheese", not "afraid of mother-cutting - sharp and urgent", unless your name is Wang Sicong.
Parmigiano-Reggiano can even be used as a "hard currency" in Italy, many manufacturers will be ripe in the "big cake" to take the bank mortgage loan, in order to survive the long maturity and storage cost of the yearly period, and thus create a major feature of the Italian banking industry, that is, each bank has a large number of Parmigiano-Reggiano reserves!
After a year of maturity, the guild will send people to the cheese factory to verify the quality, beat each side of the cheese with a designated small hammer, and check from the sound for "loopholes" - if the cheese has deteriorated or is not well made, there will be a hollow sound inside. Products that pass the inspection are branded with the oval Parmigiano-Reggiano Consorzio Tutela logo. In addition, there will be two kinds of "medals", "Export" and "Extra", which must be aged in 12 or 18 months, and then identified by the union as having a particularly good quality before they can be branded.
Even if the medal is awarded, manufacturers generally do not rush to the market, but at least for half a year to make the taste a little stronger. Chen Fang one to one and a half years is called Fresco, one and a half years to two years is called Vecchio, and two years to three years is called Stravecchio. The longer it is aged, the stronger the taste, the drier the texture, and the more sandy it feels to eat.
Grana Padano
Gorina-Padano cheese is the king of cheese, Parmesan cheese, Abu, a strong contender for "Afraid of Mother's Scissors - Sharp Andryu". Created by Cistercian monks in the 13th century, this cheese is made from unstereurized semi-skimmed milk that takes two years to mature. The texture of the ripe cheese is firm and thick, and underneath the thick skin is a dry, crunchy, fragrant lining. It is not as expensive as "afraid of mother scissors - sharp and urgent", because the origin is wider and the taste is relatively thin. If paired with wine, Xinfang wine and Barolo are suitable.
Pecorino Romano
Pecorino, in Italian, refers to 100% sheep milk. But, as soon as it enters the U.S. market, it changes. The cheese sold in the United States is made of milk (if you're happy). Among the four pecorinos eligible for EU appellation, Pecorino Romano is the oldest and most famous outside of Italy. Only Sardinians, Lazio and Grosseto can be called Pecorino Romano. As can be seen from the name Romano, as early as the ancient Roman period, this cheese has been on the Italian table. Ancient Roman writers such as Hippocratis have repeatedly mentioned this cheese and its production method, which continues to this day. When it comes to eating, Italians have an extra insistence. This cheese has a smoky smell and nutty aroma, slightly spicy, and is perfect for pasta, bread, and toasted pasta, but it has a shortcoming, that is, it is too much! he! mother! salty! Yikes! If you are paired with wine, you can use red wine or light beer from Italy.
Milk source: Pasteurized milk or sheep milk
Ricotta Salata
This is a variant of Lidam, which has become unrecognizable. This cheese is made from the whey of sheep's milk, which is compressed, salted and matured to make it very hard and salty on the palate. It's great for slicing or breaking and eating with salad.
Milk source: sheep milk
Varieties: Hard cheese, ricotta cheese
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