Four Categories Of Cheese


Categories Of Cheese

Cheese is a dairy product captaining a large number of nutrients. Generally, you can get calcium, fat, and protein from cheese, but it also contains Zinc, Phosphorous, Riboflavin, and vitamin-like A and B-12. Cheese from 100% grass-fed animals contains the highest amount of nutrients along with Omega -3 fatty acid and vitamin K-2. You will find four different categories of cheese.

Four Categories Of Cheese Every Cheese Lover Should Know
Four Categories Of Cheese Every Cheese Lover Should Know

Categories Of Cheese

As the cheese contains the highest nutrients and vitamins, it is regularly used by millions of people throughout the world. But, there are different categories of cheese you can find while you are using it. Some cheese is ready to use, and others take a long time for preparation, and one can preserve it for years. More importntly, you have to be judgmental between the cheese, and it will be easy for you to use it.

Quick Cheese

As we know that cheese is a milk product so you can mix food grade acid directly to the milk to produce it. The acid takes away the protein and turns into curds. The curds are then separated from the whey to produce cheese. There are different types of acid that one can use for making cheese. For example, citric acid (lemon juice) is used for coagulation to make paneer. To make mascarpone, we use tartaric acid, and with the acidic whey from other cheese, we can make ricotta. As soon as the level of whey one removes, you can use it on the same day. These cheeses are not ripe, the texture varies, and the flavors are mild.

Fresh Cheeses

Fresh cheese is not aged at all, or you can say it is unripe. These cheeses are produced by adding lactic acid bacteria culture for coagulation. They are spreadable and soft with creamy textures and mild flavors. By varying the amount of salt, you can get distinct characteristics. You can make fresh cheeses with different types of milk. These cheeses are ready within a span of two to three days. Furthermore, some of the famous fresh cheeses are cottage cheese, queso fresco, cream cheese, mascarpone, ricotta, and chevre.

Soft Ripened Cheeses

One to make soft-ripened cheeses, rennet is used to thicken the milk. However, to produce acidity, one uses the process of lactic culture. To make the bloomy rind cheese tangy taste, you can brine feta in the acidic cultures. For the required flavor and creating a white rind, you can use brie and camembert with penicillium candidum. These cheeses take several months to ripe at a cave temperature. Cheeses like Brie, Camembert, and Cambozola are soft-ripened cheeses.

Hard Cheeses

Generally, these cheeses are low moisture and extra hard. Mostly in the supermarket, you can find these cheeses. You can find the surfaces of the cheese with oil, salt, wax or mixed with various spices. Some classic cheeses are soaked for three months with saltwater and aged for a year. The thick rind of the cheese is an excellent addition to stocks and soups.

Four Categories Of Cheese Every Cheese Lover Should Know
Four Categories Of Cheese Every Cheese Lover Should Know

Categories Of Cheese: Conclusion

While making any cheese, you must be very careful about sanitation. Furthermore, serile tools are always preferable for making the cheese because it is a food product.

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