Types of cheese


Do you know that there are 4,000 kinds of cheese under access names on white? Separate and split cheeses according to different criteria. The basic one is the type of milk from which they are made, eg Gouda from cow's milk, Chevrette from goat's milk. Due to the fact that the products are rennet, acidic, acid-rennet and short-circuit.


It seems that there is no mature meal, you can not see it or another type. Approves to: blue-mildew cheese (Cambozola, Dor Blu, Blue d'Auvergne, Fourme d'Ambert), soft cheese with mold growth (Brie, Camembert), hard cheeses (Grana Padano, Parmigiano Reggiano, Gran Leo), semi-hard cheese (Cheddar), fresh cheese (Feta, Mozzarella, Mascarpone). In addition, we have melted cheese, curd cheese, smoked, to bake (Back-Camembert).


We also divide the cheeses into content: cream (about 50%), full fat (not less than 45%), fat (40%), semi-skimmed (not less than 20%), lean (less than 10%). The very individual criterion, adapted by the producers to the tastes of taste are aromatic additives, such as pepper, cumin and olives.