Air Force 1 High The Different Kinds of Cheese and

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Cheese consists of the curd of milk (cow, goat [link widoczny dla zalogowanych], or sheep) separated from the whey, and some authorities contend there are really only a limited number of cheeses, perhaps as few as eighteen, with many varieties differing only in name and shape. The main variation among cheeses [link widoczny dla zalogowanych], in fact, is found in their moisture content, resulting in their being classified as soft, semi-soft, firm-to-hard, and very hard and meaning that some cheeses are better suited than others for certain dishes and uses. (World Book, 1995)
When it comes to storing cheese so that it maintains its flavor and texture, you should keep certain guidelines in mind:
Although it isn’t possible to list all varieties of cheese available to consumers in such a short article, here are some of the more common types of cheese, along with their uses:
If you’re like most people, you probably like cheese, but unless you’re a professional chef or else a connoisseur of cheese, it’s doubtful that you know very much about cheese at all. For example, you probably don’t know the wide variety of cheeses available, the preferred use of different cheeses, how to cook cheese properly, or even how to store cheese so that it’ll maintain its full flavor and texture.
In order to get the best results when cooking with cheese, regardless of variety, use low temperature settings and avoid cooking it too long since overcooking usually makes cheese stringy and/or tough. Moreover, when adding cheese to other ingredients, it’s best to use small pieces and add them gradually, which will result in more even cooking, although you can reduce cooking time by melting the cheese beforehand in the microwave then adding it to the other ingredients. (Betty Crocker, 1988)
Brie: Soft, with an edible crust, mild to pungent, used mainly for appetizers or in desserts.Cottage: Soft, available dry or creamed, contains either small or large curds, used in salads, for snacks, or in cooking.Cream: Soft, very mild, used in salads and desserts and for snacks.Ricotta: Soft, mild, dry or curd, used mainly for cooking or dessert.Monterey Jack: Semi-soft, mild, used for appetizers as well as in cooking or sandwiches.Mozzarella: Semi-soft, mild, used in cooking or for snacks.Muenster: Semi-soft, mild to sharp, used for appetizers or in sandwiches.Roquefort: Semi-soft, sharp, salty, used for appetizers, in salads, or for dessert.Cheddar: Firm-to-hard, mild to very sharp, used for snacks or dessert, in sandwiches, and for cooking.Blue: Firm-to-hard, tangy, sharp, used for appetizers, salads, and dessert.Gouda: Firm-to-hard, inedible casing, mild, and used for appetizers or dessert.Gorgonzola: Firm-to-hard, sharp, crumbly, used in salads and for dessert.Provolone: Very hard, mild to sharp, and used for snacks or cooking.Swiss: Very hard, mild, used for appetizers, sandwiches, cooking, and dessert.Parmesan; Very hard, sharp, most often grated and used for cooking.Romano: Very hard, granular, sharp [link widoczny dla zalogowanych], most often grated and used in cooking but also served as snack. (Betty Crocker, 1988)How To Cook with Cheese for Best Results
Keep cheese refrigerated and stored in its original wrapping or covered tightly with plastic wrap or aluminum foil.Do not store different types of cheese in the same container.Hard cheeses
The Different Types of Cheese and Their Uses