Did anybody say, ”Cheese”?
The word cheese comes from the Latin word caseus. Cheese is a milk product derived from milk that is produced in a wide range of flavours and textures. It is formed by the coagulation of the milk protein, casein. It is packed with various proteins and fat from milk. The milk commonly used comes from cows, buffalo, goats, camel or sheep.
During production, the milk is usually acidified, by the addition of rennet. This is an enzyme which causes coagulation. The solids are then separated and pressed into a final form.
Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and Phosphorus.
The nutritional value of cheese varies widely. Thus, Cheese contributes to several health benefits including stronger bones and teeth, a strong nervous system, etc.
You would be astonished to know that there are 1777 variances of cheese worldwide classified by names, by country of origin, by kind of milk that is used to produce it, or by texture.
Which Are The Top 10 Cheeses Globally?
England used to be the only manufacturer of cheddar previously. This is the most widely purchased and eaten cheese in the world, made from cow’s milk. It is a hard and slightly crumbly. It gets a sharper taste as it matures, over a period of time, shaped like a drum it generally ranges from white to pale yellow.
Anari is a fresh ricotta style soft, mild whey cheese, made from goat or sheep’s milk. manufactured in Cyprus. It is consumed either fresh which is white, soft with a mild sweet creamy taste or dry. It is mildly salted and usually served at breakfast with honey, jam or filled in pastries. Dry Anari is too hard to cut and is hence grated and used in garnishing pasta dishes.
This Italian cheese , is a sliceable curd cheese. Traditional Mozzarella cheese is made from milk of water buffalos herded in very few countries such as Italy and Bulgaria. It is white, springy and supple, which is eaten fresh within few hours of being made.
4. Red Windsor
Red Windsor is a semi hard, creamy, pinkish white marbled English cheddar laced with Bordeaux wine or a mix of port wine and brandy. It has the fruitiness of port and brandy and creamy cheesiness of semi-hard cheddar. It is made from pasteurised cow’s milk and vegetarian rennet. It is a visual delight and pairs very well with port, grapes and green salad. It is considered to be the ‘Fruit & Savory Cheese’.
It is one of the most famous Greek cheeses and occupies 70% stake in Greek cheese consumption. It is prepared with a combination of goat’s milk mixed with sheep’s milk. It is mild, softer and creamier, less salty with fewer holes. Feta made in Thessaly and Central Greece has a more intense, robust flavour.
It tastes delicious with olive oil, roasted red peppers and nuts.
Emmental is produced in the central cantons of Switzerland and is a traditional, unpasteurised, hard cheese made from cow’s milk and has a sweet aroma. Emmental has walnut-sized holes and is considered to be one of the most difficult cheeses to be produced because of it’s complicated hole-forming fermentation process. The cheese tastes delicious with a glass of wine.
Halloumi is firm, brined, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk very similar to that of mozzarella or thick feta, except that it has a strong, salty flavour imbibed from the brine preserve..It can be easily fried or grilled. It is normally served with watermelon.
8. Danablu (Danish Blue)
Danablu is a semi-soft blue veined cheese, made from cow’s milk with a creamy and crumbly texture. The cheese belongs to blue cheese family. It matures with a yellowish edible rind in eight to twelve months. It is sharp and salty in taste with 25-30% fat. Suitable for non-vegetarians, it can be paired with Cabernet.
9. Nettle Meadow Kunik
This is a triple cream and it’s name means “snowball” in Iceland. The white, mold ripened cheese is made from 75% goat’s milk and 25% Jersey cow’s cream. It can be served with Champagne.
This is an Italian cheese, made by curdling milk cream with citric acid or acetic acid. It is a thick, double or triple cream, soft . It is smooth, creamy to buttery, depending on how it is processed during cheese-making. The cheese tastes best with anchovies, mustard and spices, or mixed with cocoa or coffee.
Did you know these Cheeses? Any specific types that you’d replace on this list? SHare your views in the comments section below!
photo credit: Christmas cheese via photopin (license)
photo credit: Cheddar and red leicester wedges via photopin (license)
photo credit: Scamorza – 2013-275 via photopin (license)
photo credit: Hand pies – Mozzarella via photopin (license)