Most of us like cheese.Some prefer to put his slice on a sandwich for morning tea, and others do not represent fresh, yet hot pasta without such an important addition. But what do we know about this product and its sometimes amazing production? After all, there are very different types of cheeses, which are difficult to imagine, and interesting ways of preparing them.
All cheeses are made from milk.As raw materials, not only cow, but also sheep, goat, and even buffalo milk are used. Therefore, first of all, the types of cheeses can be divided into two main groups: sour-milk and rennet.
Sour-milk cheeses are obtained as a result ofcoagulability of milk protein under the influence of lactic acid. It is formed as a result of the addition of a special acid ferment. Such cheeses look like cottage cheese in appearance and consistency.
For the production of rennet cheese, a specialenzyme. It is added to the cheese mass for early maturation. Sometimes for the same reason rennet enzyme is used in the preparation of fermented milk cheeses.
Types of cheeses are also divided according to the method of manufacture.
Solid - it's cheeses with a very dense structure,Covered with a crust of paraffin or beeswax, which ripen from six months to several years under the pressure of a heavy load. They are also called "pressed". In such cheeses, there are absolutely no holes (Parmesan, Emmental, Edam, Conte, Cheddar), or they are, but very small (Gouda). Hard cheeses are ground before use.
Soft - it's cheeses of soft sweet-creamyconsistencies that do not require additional processing. Can be either without a shell, or have a natural or moldy crust. They differ in a wide range of flavor: pepper, mushroom, cream, etc. Soft cheeses are of two kinds: requiring maturation (spicy, reddish-white) and ready for use. The latter are also called "fresh" ("Mascarpone", "Ricotta", "Brusse Du Royve"), which have a very short shelf life.
Pickle - this cheese, ripening in brine (in an aqueous solution of common salt). They have a brittle or layered texture and have an acute-salty taste (Suluguni, Brynza, Adyghe, Feta, Chanakh).
Processed - These are cheeses, which include severalcomponents: cottage cheese, dried or condensed milk, cream, butter, whey, buttermilk, and other natural products. They are heat treated with the addition of melting salts.
Separately, you need to say about cheese with mold.
The types of this product are divided according tomold color and the way it is used. This method of making gives the cheese a particularly piquant taste. Mold for cheese is harmless, food (genus Penicillium) and can be of different colors: blue, green, blue, red and white. It can cover the entire surface of the cheese (Camembert, Brie), and be inside it (Roquefort, Furm d'Amber).
And, finally, any kind of cheeses need properstorage. The ideal place is a cool cellar with the necessary parameters: good ventilation, high humidity and a temperature of about 10 ° C. The refrigerator is also a suitable place where you can store cheeses. Kinds of food mold and various flavor additives in this case will not lose their taste qualities. However, for the cheese not to dry because of the low humidity in the refrigerator, it needs to be wrapped with parchment or food film.
