Gastronomy and cheese, are like Geminis, because cheese is one of the best ingredients in cooking and baking, it enhances nutrition and flavor, your recipe will be a top notch with cheese if it used correctly.
Here, are the most important points regarding to cook with cheese, because, its classification is complex, it is a duty of cheese Connoisseur.
What Are Cheese Varieties?
There are over one thousand varieties of cheese in the world, which are:
- Fresh or unripened, like Ricotta and Cottage, mainly used in baking and desserts. Cottage cheese is low in calories but has a high protein content it can be uses in salads.
- Unripened stretched-curd, like Mozzarella and Caciotta.
- Soft cheeses rarely used in cooking, are divided in two categories:
a) Surface-ripened soft, like: Camembert and Brie, are covered with a thin layer of white down mold. Brie has a mild, slightly salted flavor.
b) Interior-ripened soft, like: Bel Paese and Munster.
- Semi-firm, like: Monterey Jack, Edam and Gouda.
- Firm or hard: Parmesan, Gruyère and Jarlsberg. Jarlsberg is a Norwegian cheese, it has a delicate, slightly sweet, nutty flavor, perfect for cooking, it adds a distinctive taste to any dish.
- Blue-veined or blue: The French Roquefort, which is made from cow's milk, and the Italian Gorgonzola, which is made from goat's milk, both of them have a sharp flavor.
- Processed: less expensive, flavored, and are usually used in sandwiches. Most processed cheeses are made using Cheddar, and they have the advantage of keeping longer than natural ones.
- Cheese substitutes are imitation.
- Goat's-milk cheeses are: soft, with a natural rind and more pronounce flavor. There are very salty, like: Crottin de Chavignol and the Greek Feta, which is used mainly in salads.
La Dorure Notes
- Don't let cheese to boil when you add it to a sauce, cook it over a low heat until it melts. Firm cheeses with stand high temperature are more suitable for "gratins".