All subtleties cheese etiquette

It contains more calcium than milk, more protein than meat. It is eaten with vegetables and fruits, meat and fish, with him making ice cream, creams and sauces. Not many products can boast such a diversity of species and varieties, as it is, yellow (white and orange), round, and not only, great cheese.



Fresh (curd) cheese


Of course, the freshness of the quality required any kind of cheese. These are called so because of the low period of exposure. Fresh cheeses differ curd texture and slightly sour creamy taste. The most famous ricotta, feta, mozzarella, mascarpone.





Mozzarella and feta ideally combined with vegetables, herbs, and ricotta and mascarpone almost universal - can be used for the preparation of hot dishes and various desserts.


Select: the real Greek feta should be cream-colored, with an aging period of at least three months, and made only from sheep's milk. If to be more exact, the sheep must also graze exclusively on the slopes of the Peloponnese, otherwise the cheese has no right to be called "feta".




The perfect companion -

Greek salad


A member of the correct

mascarpone includes only lemon juice (vinegar) and milk cows or even better - Buffalo. The last option is more tasty and expensive. Country of production Italy, and no other.



The perfect companion - tiramisu.



Ricotta must be white, with sour taste and a little cheesy consistency. Milk fresh from the cow.


The perfect companion

- climbing.



Mozzarella in the classic version only from water Buffalo milk, and Italian, only in syvorotke or brine (except smoked mozzarella). The rest is nothing more than analogues.



The perfect companion Italian pizza.



Uncooked pressed (semi-soft) cheeses


They are soft, pale yellow color, with a solid crust. Ripening period from one month to one year. The most famous representatives -

Gouda, cheddar, Edam and Maasdam. Less well known is the reblochon, Cantal, Pecorino Romano.


Choose: the more Mature the cheese, the more intense must be the taste and aroma. When you touch the cheese should be pleasantly springy in the middle - a little soft.




The perfect companions -

grapes, nuts.


Boiled fresh (hard and semi-hard) cheese




Solid, as the name implies, light yellow color, these cheeses longer ripen (for example, the famous Parmesan can "reach" up to 10 years) and differ slightly sweet, slightly fruity flavor. The most popular

Parmesan, Emmental, Gruyere.


The perfect companion -

the pasta.


Choose: color hard cheese - uniform, without changing shades, crust - not wet, but not too dry, cracks are not allowed.





Soft cheeses crust


Perhaps, cheese is one of the very few products that mould and sharp, specific, sometimes unpleasant odor benefit. Popular representatives of such cheeses - brie and Camembert. Oily, viscous, with a crust of white cast, but the delicacy and the joy of the palate. Yes there is, they say, the taste and texture of soft Camembert was inspired by Salvador Dali's famous "Persistence of memory" with fluid, like cheese, clock.




The perfect companions -

figs and pears.


Choose the correct

Camembert should be soft to the touch and does not crumble when cut, the right - to be sold in a round wooden box, weighing 250 g to be 11 cm in diameter and called AOC Camembert de la Norman-die.



Brie once your favorite cheese French nobility, covered with white, like a velvet mold. The thickness of the cheese - 3-5 cm than brie thinner, the sharper the taste. Varieties of this brie all three, by the name of French cities: brie de Meaux (Brie de Meaux, brie de Melun (Brie de Melun) and brie de Coulommiers (Brie de Coulomiers). Brie "new Vasyuki" and other such as to try not recommended.


Blue cheese




In the people - "very clean", and not with a white, velvety, and very real, green and blue. Noble mold inclusions are due to a puncture is not ready yet mass special needles with mold. Popular representatives are hot items, danablu, and, of course, Roquefort. The latter, according to legend, invented in love with a shepherd. He ran away after the beautiful shepherdess, he forgot in the cave of his simple Breakfast of bread and cheese. And then, a couple months later, he found himself on the night in the same cave - tired and hungry. And, of course, had already tried to green cheese came in raptures.




The perfect companion -

white wine.


Select: the consistency of the cheese should be loose, slightly moist, but not crumbly, holes a little. "Mouldy" part should not prevail. The dry layer below the crust is a sign of excessively long storage. Preservatives, dyes and fragrances in the line - up is invalid (however, as with all cheeses, except processed with additives).





Processed cheese


Processed cheese is the youngest from all the cheese number, their age does not exceed a century. They consist of regular cheese, melting substances, giving them a distinctive texture, cheese, butter or milk and, variations, various fillers. To fused, except lomcevak cheese (legendary cheese "Friendship" and others) are sausage and pasty. Processed cheese delight many flavours and additives, sweet, salty, spicy and others.




The perfect companion -

morning toast.


Choose: color - gentle cream, additives and fillers - natural, preservatives and vegetable fats - vozbranyaetsya. If the cheese is sold in cans-korytets, under the cover must be present foil.

Source:

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