Food type: Cheese, Vegetarian
Instead of cheese recipes, since cheese is mainly an accompaniment rather than a core ingredient, we’ve added the following explain how each cheese is made.
They have a creamy centre, and can be mild flavoured or in other instances can be pungent and strong. Made from both pasteurised and raw milk, depending on the aging requirements and the style, semi soft cheeses include various Colby, havarti and washed rind cheeses.
Firm cheeses can be quite soft at room temperature while hard cheeses that can be grated. They can taste very mild through to sharp and pungent and are made from pasteurized or raw milk. Common examples include gouda, most cheddars, Swiss, Parmesan and Gruyere.
Blue cheeses can be soft, medium or hard. Their blue vein is created by a unique veining created from a mould called ‘penicillium roqueforti’ and is responsible for the unique flavour. Both pasteurised and raw milk can be used to make blue cheese, common examples include Roquefort, gorgonzola and Danish blue cheeses.
Washed Rind Cheeses
These cheeses are surface-ripened by washing the cheese with brine, beer, wine, brandy during ripening. The outside colour may be right orange or shades of brown. Flavours can be quite pungent, yet the centre of these cheeses is most often semi-soft and, sometimes, very creamy. Port Salut is one of the more commonly available washed rind cheeses.
Made from a blend of sheep and goat’s milk, feta cheese is usually of Greek or Turkish origin. It has a firm consistency and is slightly crumbly. Being cured and preserved in brine give Feta its salty flavour.
This is a light almost and white cheese with a mild flavour. Ricotta is made from the whey of cow’s milk that has been drained but not pressed and has a light texture. Ricotta cheese is often used as pasta filling.