Cheese is just one of the many dairy products most people eat every day. It is made from the proteins and fats found in milk. Many are made from the milk of cows and goats, but there are also some made from sheep milk and even buffalo milk. A protein found in milk called casein coagulates to form cheese. An enzyme called rennet is added to the milk that starts the curdling process. Once the milk solids have formed, they are separated from the liquid whey and pressed.
There are more than a thousand different kinds made all over the world. They are different in texture, flavor, and style. There is a difference in the cheese depending on whether it has been pasteurized or not, what kind of processing it has, how much butterfat is included, how long it ages, and what molds and bacteria have been introduced. Some also have additional flavorings like herbs, wood smoke, and spices.
It has historically been a way to preserve milk. It has a long shelf life and is easy to transport. It is believed that cheese making began sometime between 8000 BC and 3000 BC. The exact history is unclear, but it may have been a happy accident. Milk and other liquids were routinely stored in animal skins in the Middle East and central Asia. Milk may have curdled inside some of these bags and separated into curds and whey. Milk that had curdled could also be salted and pressed to preserve it. This was the beginnings of making cheese.
Today, most people do not make their own, but it used to be a part of life. As years passed by, many different types were developed all over the world. They say that Britain alone has over 700 local variations. Italy and France can each claim around 400 varieties made in their regions.
They are categorized by texture, length of aging time, how it is made, the fat content, what kind of milk is used, and where it is made. No single type of categorization seems to include every type of cheese. Some of the categories now used to describe it include fresh, semi-soft, blue vein, sharp, processed, hard, double and triple cream, and strong smelling.
Kinds like provolone, cheddar, and Swiss are classed as semi-firm cheeses. These verities are very popular in many parts of the world. Hard verities like Parmesan and Romano can be found in wheels, sliced wedges or already grated for immediate use. These hard verities take months or even years to age to the correct flavor.
Cheese can be eaten in many ways. One of the more unusual ways is on top of French onion soup. Many people wonder what cheese French onion soup but as long as it complements the soup and it melts easily you can use almost any one you like. Provolone, Mozzarella, Parmesan and Gruyere are common choices.
With all these different kinds to try, you could easily eat a new one every day for several years. It is easier to try a few and select your favorites. Always try a few new ones occasionally to discover new tastes.
There are more than a thousand different kinds made all over the world. They are different in texture, flavor, and style. There is a difference in the cheese depending on whether it has been pasteurized or not, what kind of processing it has, how much butterfat is included, how long it ages, and what molds and bacteria have been introduced. Some also have additional flavorings like herbs, wood smoke, and spices.
It has historically been a way to preserve milk. It has a long shelf life and is easy to transport. It is believed that cheese making began sometime between 8000 BC and 3000 BC. The exact history is unclear, but it may have been a happy accident. Milk and other liquids were routinely stored in animal skins in the Middle East and central Asia. Milk may have curdled inside some of these bags and separated into curds and whey. Milk that had curdled could also be salted and pressed to preserve it. This was the beginnings of making cheese.
Today, most people do not make their own, but it used to be a part of life. As years passed by, many different types were developed all over the world. They say that Britain alone has over 700 local variations. Italy and France can each claim around 400 varieties made in their regions.
They are categorized by texture, length of aging time, how it is made, the fat content, what kind of milk is used, and where it is made. No single type of categorization seems to include every type of cheese. Some of the categories now used to describe it include fresh, semi-soft, blue vein, sharp, processed, hard, double and triple cream, and strong smelling.
Kinds like provolone, cheddar, and Swiss are classed as semi-firm cheeses. These verities are very popular in many parts of the world. Hard verities like Parmesan and Romano can be found in wheels, sliced wedges or already grated for immediate use. These hard verities take months or even years to age to the correct flavor.
Cheese can be eaten in many ways. One of the more unusual ways is on top of French onion soup. Many people wonder what cheese French onion soup but as long as it complements the soup and it melts easily you can use almost any one you like. Provolone, Mozzarella, Parmesan and Gruyere are common choices.
With all these different kinds to try, you could easily eat a new one every day for several years. It is easier to try a few and select your favorites. Always try a few new ones occasionally to discover new tastes.
About the Author:
Making onion soup is a treat. Your family will love the rich flavorful broth, the onions that literally melt in your mouth and the bubbly cheese melted on bread that has sopped up all the flavors of the soup. It is absolutely delicious! You will find yourself making this soup frequently.
