Chees have firmly entered our life. Meanwhile, the recipes for the preparation of this dairy product are so many that in a foreign country it may have a completely unusual taste. There are cheeses with mildew, with worms, green, blue.
It seems that it’s only the real gourmet that can determine which cheese is the most delicious. After all, in such a variety just get lost. Let’s try to understand this issue and we, talking about the ten most delicious cheeses.
For the first time such cheese was made about 2 thousand years ago. It happened in a small village, not far from Rome. Over time, almost all the production was concentrated in Lazio. There, the city council in 1884 banned the preparation of cheeses right in the shops. This forced the producers to move to Sardinia. Today, pecorino cheese is made exclusively on the basis of milk from the sheep of this island. For this, the raw material is salted and pressed. Then a special device removes all moisture from the mass, and the cheese turns out to be very hard. Pekarino is famous for its rich flavor, which can improve the taste of any dish. However, in different regions varieties of this variety are produced, slightly changing the formulation and components.
Cow milk is used to make camembert. It turns off, after which it is placed in special forms. During the ripening process, the cheese is turned over to the other side. But under the press it is not placed, which leaves him a delicate structure. Cheese ripens for several weeks. In this case, special forms are used, thanks to them, the product has a specific white coating on the outside. The cheese itself remains tender and soft. For the first time camembert was cooked in 1791. This variety was created by the Norman farmer Marie Harel. From her priest she often heard about Bree’s cheese, so she tried to recreate it. The first cheese heads were blue or gray outside. But then the technology became different, and the camembert was pure white.
Its name was given to this cheese in one Swiss town. It is believed that it was first created in the 12th century. The technology of cooking is as follows. First, the curd raw material is cut into small pieces, then moisture is evacuated from it at a low temperature. Semi-ready cheese is placed in molds, washed with salt solution. Then they give him time to ripen. Inside the product bacteria create bubbles of carbon dioxide, which give characteristic for many cheese holes. This process gives the cheese a fairly solid composition and a nutty taste. Prior to 2001, there was controversy around Gruyere. The fact is that there was also a French cheese with the same name and a similar taste. But in the end, the conflicts were resolved and the Gruyer began to be considered “Swiss.”
This product was first produced by the Italians in the 16th century. Cheese is not just creamy, but triple. In its composition should be at least 75 percent of milk fat. Cream is used to prepare the cheese, and then they are heated to 85 degrees. Then, tartaric acid is added to such a mass. The resulting mixture is placed in the refrigerator for 12 hours. The result is mascarpone cheese. It has ivory color and rich taste. Mascarpone is something middle between yogurt and cream. It is this cheese is one of the main ingredients of dessert tiramisu, but in other dishes it is good. Mascarpone should be used in a cold form, it is appropriate to sprinkle it with sugar. Often cheese is a part of other desserts as a cream.
Red Windsor, England.
This product is very similar to cheddar. When the milk is curdled, the mass is allowed to settle lightly. The resulting product is cut into small cubes. Then everything is mixed and cooked for about half an hour. What happened is put under the press. This increases the acidity of cheese. It is almost ready, at this stage it is sprinkled with red wine. After this, the cheese is again briefly put under the press for aging.As a result, Red Windsor gets a solid foundation, which is interspersed with pink marble elements. The cheese has a strong taste, and its aftertaste is like wine. Nettle cheese, England.
This cheese is accompanied by many secrets. There are two varieties of it. The oldest of them is called Jarg. It began to be made in English Cornwall. Cheese was cooked according to traditional methods, but in the latter stages the mass was tightly wrapped in nettle leaves. At first they were used to keep the cheese for a long time. As a result, he could have been in this state for several months. Cheese was even considered ripe in caves, because there was constant humidity and temperature. And when the cheese ripened, the nettle leaves themselves covered with mold. At the same time, the product dried up, because its moisture was absorbed by the same leaves. The texture of the resulting cheese can vary from crumbly to dense creamy. And recently appeared another variety of nettle cheese. For him, the nettle leaves are preliminarily chopped, and then they are added to the cooking mass of cheese. This mixture is allowed to mature for a while, as a result of which several layers of mold are formed at once.
This product was first created in 1730 in the eponymous English town. The glory of cheese began with the fact that a certain Cooper Thornhill sold this product to travelers. He himself was a fan of cheeses. One day, when he saw such a dairy product in blue, he decided to acquire the right to produce it. Cooper put a lot of effort into making his brand recognizable. His efforts were not in vain. Today, Stilton is the world’s famous cheese, which is made with careful observance of technology. To make it, take pasteurized milk, make from it curdled milk and put it to dry. Then this mass is soldered and put in a cylindrical shape. It begins to rotate uniformly at a constant speed. When the cheese comes, it is pierced with needles. Thanks to this, the white layered cheese acquires blue veins. Stilton has an interesting creamy taste, though it is not expressed as clearly as in others.
This cheese is also called Danish blue. Danablu is considered one of the most saturated in the seasonings. It has quite a lot of blue moldy veins. This cheese is usually a soft structure, but there are also friable varieties of it. Invented this variety about a hundred years ago. Marius Boel tried to copy the Roquefort, because it was then prepared only in France. Cow’s milk is taken for danablu, and the cheese is left to mature for 2-3 months after cooking. The result is a product that is better to use with something else. After all, his strong taste just needs to be mitigated and muffled.
This cheese has the honor of being called a real Swiss. It was first made in 1293 at Bern. Glory cheese brought its huge holes. As a result, after cutting the cheese, the pieces acquire an unusual cut shape. The texture of the emmental is quite solid. The cheese has a yellow color, and the aroma is firm and strong. In this case, the smell is directly related to the size of the holes – the more they are, the more smell the emmental is stronger. This flavor is a side effect of the long aging of cheese in high temperature conditions. After all, it allows bacteria to create more saturated smells.
This cheese is considered by many to be not only surprisingly tasty, but also strange. And it’s not even that he does not melt on fire. All the fault is the special technology of making halloumi. It uses a high temperature, it denatures the proteins in the cheese, forcing it to resist melting. For the first time this unusual cheese was prepared by Bedouins and nomads living in the Middle East. And now the cheese is cooked already in Cyprus, for it goat and sheep milk is good. There are simplified, cheaper versions.There cow’s milk is used, but this variation is not as tasty as the original. It is best to eat such cheese, sliced and pre-fried in a pan. At the same time it will become crunchy. It is recommended to add halloumi in salads, as well as fetu. After all, this cheese has a strong salty taste. To the touch, it resembles rubber.