There are thousands of varieties of cheese, ranging from mild to mature in flavor,and low to high fat in composition.It can be made from milk of cows,sheep,goats and other animals.Fresh cheese are cheeses hat have not been aged or matured.They usually have a higher moisture content,softer texture,and milder taste than aged cheeses.Examples include ricotta,cream cheese,cottage cheese, and mascarpone. Aged or mature cheeses are firmer in texture and tend o be aged for 6 months or longer.The longer the aging process,the more concentrated or sharp the flavor.Cheddar,Swiss,Parmesan, and Gruyere are examples of aged cheeses.Processed cheese,such as cheese spread,American cheese, “cheese food” and “cheese flavored” products cannot be categorized as cheese,and the label must reflect this.

Packed full of proteins , calcium and acids which regulate the metabolism , non processed cheese is a healthy addition to any diet when eaten in moderation . Eating non processed cheese makes you slimmer . Aged cheese boosts life span .A study from Texas A & M university found that these cheeses contain spermidine , which can prevent liver cancer and increase life expectancy by upto 25% . So cheese is a super food .

Processed cheeses , such as cheese spreads , processed cheese slices, triangles, cheese food and cheese flavored products cannot be categorized as cheese . These are shelf stable products containing ingredients such as flavor enhancers , additives and excess of preservatives. Cheese analogs ( widely known as cheese alternatives) do not qualify as true cheeses. These foods may be intended as replacements for cheese , imitations as in case of products used for salad bars and pizza making , which are generally intended to be mistaken for real cheese, but have properties such as different melting points or lower costs that make them attractive to business. Along with the other composed properties of processed cheese , the color is also made “just right”to tempt the eye of purchasers. Some processed cheese is so heavy on these additives that it doesn’t even need to be refrigerated .

What is real cheese made of

On the other hand , real cheese is much simpler and more wholesome. Real cheese is made by heating milk and adding in natural enzymes and bacterial cultures . Then the curds are separated from the whey, after which the curds are salted and shaped into a wheel or block to mature. Natural cheese is often aged for an extended period of time , anywhere from a week to many years . This makes it more expensive and less convinient for manufactures and consumers. However , buying real , non processed cheese supports a time tested , earth friendly economic system based on farming .STOP feeding yourself anf your family an industrial product and reach for real , wholsome cheese instead . Your body will surely thank you for it .

How to use different cheeses differently

Think: Cheese atop crackers, a dreamy pizza with melted cheese, a piping hot bowl of mac n cheese, a heavenly beef and cheese sandwich, and the list goes on. Cheese is the one ingredient which is used worldwide and is loved by over half the world’s population.

  1. Use soft cheese in place of sliced cheese in sandwiches, or, if it is soft enough, even in place of mayonnaise!
  2. Toss in basil, oregano, thyme, or herbs,and black pepper, and serve with warm French bread, for a great addition to pasta.
  3. Press for a few hours, making a firmer round cheese, then slice it up and serve it with crackers, sliced fermented sausages,cultured vegetables and hummus for a completely cultured finger-food meal.
  4. Cut up fresh vegetables or even sausages and stir them in or dip them into soft or semi-soft cheese to make a delicious, probiotic-filled lunch.
  5. Use it as a cracker spread adding any herbs or seasonings you like.
  6. Drain an extra hour or two, and use soft cheese to cover or fill a casserole or lasagna .Use it as a filling for tostadas, egg rolls, or even ravioli!
  7.  Make aligot (aka the cheesiest mashed potatoes you can imagine).
  8. The perfect summer salad of melon, olives and feta cheese with toasted pumpkin seeds. The sweetness of watermelon is balanced well with chaat masala, lemon and soy sauce. A melange of flavors!
  9. Whether it’s sprinkled atop a casserole or melted into a dip, Cheddar  is the ultimate in versatile cheeses. Use it for breakfast on a skillet dish, in cheese straws as an appetizer, or in a delicious apple pie for dessert.

did u know how cheese is used ?

If you have a passion for cooking, then you probably want to try all of the most popular cheeses in the world. And there are so many! Here’s a list of the cheeses you need to cook with at least once in your lifetime. It’s the shortest list we could make, but you’re still going to scroll a lot while reading!

There are hundreds of types of cheese in the world. Many of them are only known in some countries or areas, but there are some known across the globe. These popular cheeses are used in most recipes because everybody can find them at their nearby grocery store.

If you haven’t yet tried the most popular cheeses, now it’s the time! Taste them in small bites, to feel their real flavor, then experiment with all sort of recipes that require them! If you don’t know which cheese to choose for the dish you want to make, here’s a short guide to the most popular cheeses.

1. Mozzarella

Mozzarella may be the most popular cheese of all. It’s a southern Italian dairy product traditionally made from buffalo milk. Fresh mozzarella is generally white, usually rolled into balls of different sizes – There also is low-moisture mozzarella, which is aged cheese, harder and with a buttery color.

You can enjoy fresh mozzarella with a drizzle of olive oil, coarse salt, and pepper, because it has a slightly acidic or lactic taste, but not salty. You can make a simple Caprese salad or eat it with tomatoes in a sandwich. Keep in mind that the best pizzas are never without real mozzarella!

2. Parmesan

Parmesan, is considered to be among the top cheeses by cheese connoisseurs. It’s a hard, granular cheese with a strong, nutty, and bitter taste, and that’s the reason you should add a small quantity to your dishes.

Parmesan is mostly grated over pasta, used in soups and risottos. It is also eaten as is, as a snack or in cheese sauces. You can make crusts with panko, eggs, and parmesan for coating chicken before frying it, sprinkle it over a casserole dish or a salad, or add it into salty muffins.

3. Cheddar

Cheddar cheese is dry and crumbly in texture, with a deep, tangy, nutty flavor. The color varies from ivory to straw to deep yellow. Cheddar is used to top burgers, as well as in other types of sandwiches. You can use Cheddar over casseroles or grated, in cheese sauces such as the one for mac n cheese or to make veggie pies or quiches.

4. Gouda

One of the most popular cheeses worldwide, Gouda is a semi-hard to hard cow’s milk cheese from the Netherlands. When Gouda is aged the cheese changes its flavor and texture. Aged Gouda has a strong flavor, with a sharp yet sweet taste at the same time.

Young Gouda can be melted, but aged cheese is best as is or grated in salads or over casseroles. If you eat it simple, have it with coffee, orange or apple juice, flavored tea, red wine, or white wine.

5. Swiss cheese

Swiss cheese resembles Emmentaler cheese. It’s a pale yellow color, medium-hard cheese. Some types of Swiss cheese are riddled with holes known as ‘eyes’, except for the ones who don’t have ‘eyes’ and are known as ‘blind’. It’s one of the most popular cheeses in America.

Its mild, sweet and nut-like flavor makes it suitable mostly for sandwiches –but people usually add it to dishes like pies, frittatas, souffles, or omelets, melted on a steak, in cheese sauces or fondue.

7. Brie

Brie is a soft cow’s milk cheese , pale in color with a slight grayish tinge under a rind of white mold. This cheese has a nutty, fruity, grassy, and even mushroom-like flavor, similar to Camembert. Some people find it unpleasantly acidic, others think it’s pleasant, buttery, and a bit tangy. Brie and meat make a great combo, but you can also spread the cheese over a slice of baguette. You can also serve baked brie with honey and apples, as a sweet dish.

9. Gruyère cheese

Gruyère is a hard cheese, yellow in color, sweet but slightly salty, with a flavor that varies depending on its age. Gruyère cheese is generally known as one of the finest cheeses for baking because it’s great for melting. Traditionally, you use it to make cheese sauce. You can also add it to fondue. It’s a fine table cheese. It can be used grated in salads and pasta. A French onion soup isn’t complete without it.

10. Feta

Feta is a Greek cheese made with sheep and goat milk. It’s a white brined cheese, salty, tangy, and moist, with a texture that can go from crumbly to moderately creamy. Crumble Feta cheese in salads and over roasted vegetables, add it in tacos and other Mexican dishes. Feta can be also served alongside olives, peppers, olive oil, and fresh flatbread.

11. Monterey Jack

Monterey Jack is one of the few all-American cheeses. It’s a pale yellow semi-hard cheese made with cow’s milk. It has a mild and buttery flavor with a bit of tang, and it’s good for melting.

It’s one of the best options for melting it in casseroles, including a classic like mac and cheese, for making sandwiches, cheese dips, and grilled cheese.

12. Provolone

Provolone is an Italian semi-hard cheese. Its taste varies depending on its age; from sharp or spicy to sweet with a very mild taste. Some versions of provolone are smoked. You can use it to complete your casseroles, pizzas, sandwiches, and baked pasta dish .

13. Blue cheese

Blue cheese is made with cow’s milk, sheep’s milk, or goat’s milk and has cultures of the mold Penicillium added. That leads to creating blue, blue-grey, blue-green, or blue-brown veins of mold in it. Also, Blue cheese has a distinct smell, that some people find unpleasant. It tastes like yeast, it’s a little spicy, and it’s creamy like butter. Blue cheese adds some class to a simple salad, roasted vegetables, or grilled fruit dessert. You can add pieces of blue cheese to top your veggie soup or puree.

14. Ricotta

Ricotta is an Italian whey cheese made from sheep’s milk. This smooth cheese with a creamy mild sweet and fresh taste and a thick texture is very versatile. Plus, it’s low in fat, which makes it a good choice for almost any diet.

Thanks to its low salt content, Ricotta is perfect for both sweet and savory dishes. It’s actually perfect for everything from lasagna to pasta, from pies to cheesecakes. You can spread it on a bread slice and top it with veggies, sunny side up eggs, or fruit, and you can use it to make lots of dips.

15. Cottage cheese

Ricotta and cottage cheese are often compared and some people replace one with the other. But they aren’t all that similar. Cheesemakers separate milk or cream into curds and whey. Then, the curds are used to make cottage cheese and the whey is used to make ricotta. That’s the reason why both cheeses – Ricotta and cottage cheese – have different textures. But they’re both soft and mild in flavor.

While Ricotta is described as sweet, cottage cheese is fresh, milky, and creamy, with a moderate saltiness to it. The texture of cottage cheese is chunky, from the curds.

You can use it to top stuffed baked vegetables, like potatoes and pumpkins, in casseroles, pasta, to make a dip or a quick sweet snack (combining it with fruits and granola), in baked goods, or incorporated in smoothies.

16. Mascarpone

Compared to Ricotta (which is smooth, but has a grainy texture), mascarpone has a very smooth texture with no lumps or granularities. Mascarpone is one of the most popular cheeses and is made from cream and citric or tartaric acid, which thickens the cream. It has a milky and slightly sweet taste and a buttery flavor which comes from its high butterfat content.

Mascarpone is best known as an ingredient in the Italian dessert tiramisu. But you can also use it in pasta, mac and cheese, lasagna, or in fresh desserts . Or you can transform it into a dip by combining it with some olive oil, herbs and spices.

17. Halloumi

Halloumi is a Cypriot semi-hard brined cheese made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. It’s the best cheese for grilling because it has a high melting point. Because it’s also a salty cheese, you should combine it with something that dims its strong taste.

Just throw it on the grill, then serve it as a starter, drizzled with olive oil and some fresh mint leaves and a glass of wine. You can add it to salads, in omelets served with veggies, in couscous, seafood dishes, or pair it with fresh fruit such as watermelon and pomegranate.

18.Pepper Jack

Pepper Jack Cheese melts very well. This makes it great for quesadillas, hot sandwiches, and nachos. Try adding it to Mexican food as these flavors pair well together.

The moist texture also makes it suitable for grating over dishes. It goes especially well with barbecued meats such as beef, and it can be used on burgers, steaks, and various broiled dishes. You could also serve cubes or slices as part of a cheese platter. Try it with melons, grapes, pickled vegetables, and olives for contrast and great texture. Slice it into sandwiches with bologna for a picnic.

Try it in mac and cheese with fresh slices of jalapeno to create a spicy side dish or comforting meal. Stuff it into a chicken breast and wrap it with bacon for a flavor explosion. You can even put a cube into the middle of a homemade burger so that you get oozing melted cheese when you bite into it.

Tips to serve cheese

1. Always serve cheese at room temperature, allowing the flavors and aroma to be at their most intense.
2. Arrange the cheeses, from mild to strong, on a wooden serving board and include a separate knife (Kitchen Craft) or serving utensil for each cheese.
3. Label each cheese so that your guests know what they’re trying. Ideas include printed labels on wooden skewers on toothpicks or ice cream sticks with handwritten cheese name

Herb and Cheese Pairings

If salt and pepper are an essential kitchen pairing, then so are cheese and herbs. Using fresh or dried herbs with a variety of different flavor profiles will give you a better idea of what you like with your favorite kind of cheese. There’s nothing wrong with a little fresh basil, mozzarella, and tomato tossed in olive oil to top your favorite pasta, but there’s also something to be said about accidentally eating an entire log of mozzarella with a dried basil sprinkled all over it while you watch your favorite film three times in a row. Fresh or dried, herbs are a delicious addition to your favorite cheese-based dishes.

If you are new to pairing herbs and cheeses, try to start mild and eat things that you are familiar with. If you’ve never tried tarragon before, don’t immediately dump a teaspoon of it on your favorite cheese and expect to enjoy it. This is a category of food that you can really take your time with in experimenting and learn to enjoy new pairs. Who knows, maybe you will make cheese and herbs your go-to snack. The best way to decide what herbs go with what food is to determine how strongly the herb is flavored. Something springy and refreshing like lemongrass would be much better suited to a light ricotta cheese than a hard, strongly flavored cheese like pecorino. Below we have listed some common pairings to get you started. This list will also hopefully help to inspire you to try new combinations yourself! cheese tastes wonderful with dill, thyme, basil, or oregano. It is a more neutral cheese, but it can be made more light or more robust depending on the herbs used to flavor it.

Bleu cheese finds its perfect pair with acidic herbs like chervil or sorrel. These herbs don’t detract from the flavor of the cheese; rather, they are strong enough to stand up against the strong flavor of the cheese.

Brie is great with Chives, Basil, Parsley, and Tarragon.

Cheddar cheese, one of the most common and delicious cheeses in American cuisine, is beautifully partnered with sage. This earthy herb is brilliant against the nuttiness of cheddar cheese, especially sharp cheddar, without losing its uniqueness against the strongly flavored cheese.

Chevre and dill are a great match, as the lightness of the dill nicely compliments the gentleness of this cheese.

Cottage cheese tastes amazing with caraway, as the interesting flavor of the caraway is lovely with the soft, creamy flavor of cottage cheese. While caraway isn’t technically an herb, it does have that herb-like flavor that makes it a perfect partner to cheese. 

Feta and basil are very complimentary. Feta is strong and briny, basil is woodsy and fresh.

Gouda with oregano, thyme, rosemary, or sage.

Monterey Jack is paired nicely with dill or oregano, as the strong cheese tastes great with these distinctly flavored herbs.

Mozzarella works nicely with both basil and rosemary, but basil and mozzarella are one of the most iconic cheese and herb pairings out there. When the two are combined they are called a caprese salad! This is a classic summertime food that feels like a breath of fresh air.

Ricotta and thyme or chervil are a perfect match.

Swiss? Dill or chives. This is an intensely flavorful cheese that needs and equally flavorful herb to pair with. Either dill or chives are great for that and match nicely.

Thyme, dill, or chives are a go-to herb for pretty much every cheese, so you are unlikely to go wrong if you have one of these three on hand and you suddenly need to whip up a smashingly delicious cheese and herb pairing.

Start your experimentation small, making grilled cheese sandwiches with a tiny bit of dill. Stir some marjoram into your baked macaroni and cheese recipe. Then expand into other recipes, like adding mint or basil to a ricotta based bread roll. Remember to pay attention to when you are adding the herb to your recipe, as some herbs lose flavor the longer they are exposed to heat.

A simple recipe that feels very gourmet includes blue cheese crumbles and a variety of herbs, and that’s it. Just a simple little appetizer, this takes only moments to assemble but will probably be on your mind for days after you try it. Take some chervil, fresh or dried, and chop it into fine pieces, allowing the essential oils to release and the herb to breathe. Follow suit with some sorrel and mix with your favorite blue cheese crumbles or a fresh blue cheese that you have cubed. Add the herbs and cheese to a food processor and pulse until it looks like a grainy sand or a somewhat thick snow. It should not be liquid at all. Supply crackers or a spoon for eating the cheese, but moderately, as cheese isn’t the healthiest of choices for a snack. When served with room temperature cheese, this is a decadent snack, but freeze the cheese for a few hours beforehand and the chill will add an extra refreshing burst to the recipe.

How Do I Make a Perfect Cheese Tray?

In the dinner party rule book, somewhere someone has written the perfect cheese tray is comprised of one hard cheese, one soft cheese, and one blue cheese. Sometimes this is easy to abide by, other times you have a huge hunk of cheese in your fridge that you just feel like serving to someone else because you can’t figure out a way to use it all before it goes bad otherwise. No matter what kind of cheese you’re using for your tray, account for each person eating about an ounce to two ounces of cheese. If you are hosting a cheese party, you probably want a layout of various cheeses and herbs to accompany them. You may even want to have some spreads like jams or mustard to go along with your tray. Nuts and fruits are also excellent palette cleansers for your guests to enjoy between each type of cheese. For a good cheese tray, stick to a maximum number of five, with three really being the sweet spot.