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Cheese has become a part of our life. There are cheeses with mold, with worms, green, blue.
It seems that only a true gourmet can determine which cheese is the most delicious. Let's try to understand this issue and we, having told about the ten most delicious cheeses.
Pecorino, Italy. For the first time such a cheese was made about 2 thousand years ago. It happened in a small village not far from Rome. Over time, almost all production was concentrated in Lazio. There, the city council in 1884 banned the preparation of cheese directly in stores. This forced the producers to move to Sardinia. Today, pecorino cheese is made exclusively with milk from the island's sheep. For this, the raw materials are salted and pressed. Then a special device removes all moisture from the mass, and the cheese turns out to be very hard. Pecarino is famous for its rich aroma, which can enhance the taste of any dish. However, in different regions, varieties of this variety are produced, slightly changing the recipe and components.
Camembert, France. Cow's milk is used to make Camembert. It is folded up, after which it is placed in special forms. During the ripening process, the cheese is turned over to the other side. But he is not placed under the press, which leaves him with a delicate structure. The cheese ripens within a few weeks. At the same time, special forms are used, thanks to them, a specific white bloom appears on the outside of the product. The cheese itself remains tender and soft. Camembert was first prepared in 1791. This variety was created by the Norman farmer Marie Harel. She had often heard about Brie cheese from her priest, so she tried to recreate it. The first loaves of cheese were blue or gray on the outside. But then the technology changed, and Camembert got a pure white color.
Gruyeres, Switzerland. This cheese got its name after one Swiss town. It is believed that it was first created in the 12th century. The cooking technology is as follows. First, the curdled raw materials are cut into small pieces, then moisture is pumped out of it at a low temperature. Semi-finished cheese is placed in molds, washed with saline. Then he is given time to ripen. Inside the product, bacteria create bubbles of carbon dioxide, which give the holes characteristic of many cheeses. This process gives the cheese a fairly hard composition and a nutty flavor. Until 2001, there were controversies around Gruyeres. The fact is that there was also a French cheese with the same name and similar taste. But in the end, the conflicts were resolved and Gruyere was considered exactly "Swiss".
Mascarpone, Italy. The Italians first made this product back in the 16th century. Cheese is considered not just creamy, but triple cheese. It must contain at least 75 percent milk fat. To make cheese, they take cream, and then they heat it up to 85 degrees. Then tartaric acid is added to this 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 a cross between yogurt and cream. It is this cheese that is one of the main components of the tiramisu dessert, but it is good in other dishes as well. Mascarpone should be consumed cold, it will be appropriate to sprinkle it with sugar. Cheese is often included in other desserts as a cream.
Red Windsor, England. This product is very similar to cheddar. When the milk curdles, the mass is allowed to settle slightly. 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 the cheese. It is almost ready, at this stage red wine is sprinkled on it. After that, the cheese is again put under a press for a short time to mature. As a result, Red Windsor gets a solid base, which is interspersed with pink marble elements. The cheese has a fairly strong taste and has a wine-like aftertaste.
Nettle cheese, England. This cheese comes with many mysteries. There are two types of it. The oldest of them is called Yarg. They began to make it in English Cornwall. The cheese was prepared according to traditional methods, but in the last stages the mass was tightly wrapped in nettle leaves. At first, they were used to simply keep the cheese for a long time. As a result, he could be in this state for several months. The cheese was even taken to ripen in caves, because there was constant humidity and temperature. And when the cheese was ripe, the nettle leaves themselves covered with mold. At the same time, the product was still drying, because its moisture was absorbed by the same leaves. The texture of the resulting cheese can vary from crumbly to thick, creamy. And recently, another variety of nettle cheese has appeared. For him, nettle leaves are pre-crushed, and then added to the prepared cheese mass. This mixture is allowed to mature for some time, as a result of which several layers of mold form at once.
Stilton, England. This product was first created in 1730 in the English town of the same name. The cheese's fame began when a certain Cooper Thornhill sold this product to travelers. He himself was a fan of cheeses. Once, when he saw such a dairy product in blue, he decided to acquire the rights to manufacture it. Cooper worked hard to make his brand recognizable. His efforts were not in vain. Today, stilton is a world famous cheese that is made with careful adherence to technology. To create it, they take pasteurized milk, make yogurt from it and set it to dry. Then this mass is salted and placed in a cylindrical shape. It starts to rotate evenly at a constant speed. When the cheese reaches, it is pierced with needles. As a result, the white puff cheese acquires blue veins. Stilton has an interesting creamy taste, although it is not as pronounced as others.
Danablu, Denmark. This cheese is also called Danish blue. Danablu is considered one of the richest in terms of seasonings. It has quite a lot of blue, moldy veins. This cheese usually has a soft texture, but there are also loose varieties. This variety was invented about a hundred years ago. Marius Boel tried to copy Roquefort, because it was then only prepared in France. For danablu, cow's milk is taken, and after cooking, the cheese itself is left to ripen for 2-3 months. The result is a product that is best consumed along with something else. After all, its strong taste simply needs to be softened and drowned out with something.
Emmental, Switzerland. This cheese has the honor to be called a real Swiss. It was first made in 1293 near Bern. The cheese was made famous by its huge holes. As a result, after cutting the cheese, the pieces take on an unusual cut shape. The texture of the emmental is quite firm. The cheese is yellow in color and the aroma is persistent and strong. At the same time, the smell is directly related to the size of the holes - the larger they are, the stronger the emmental smells. This aroma is a side effect of long aging of the cheese in high temperature conditions. This allows bacteria to create richer odors.
Halloumi, Cyprus. This cheese is considered by many to be not only surprisingly tasty, but also strange. And it's not even that it doesn't melt on fire. It's all to blame for the special technology for making halloumi. It uses a high temperature, it denatures the proteins in the cheese, making it resist melting. For the first time, this unusual cheese was prepared by Bedouins and nomads living in the Middle East. And now cheese is already prepared in Cyprus, goat and sheep milk is suitable for it. There are also simplified, cheaper versions. It uses cow's milk, but this variation is not as tasty as the original. Best of all, this cheese is cut into slices and pre-fried in a pan. This will make it crispy. It is recommended to add halloumi to salads, like feta. After all, this cheese has a strong salty taste. To the touch, it resembles rubber.