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".

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