Hard cheeses

Cheese - a universal product, which can be found in almost every refrigerator. Simply put a piece of bread and butter - and a nutritious breakfast is ready, and grated cheese will be a good addition to pasta or pizza. In other words, this product can and should be consumed in any form every day.

By the size and weight of hard cheese sorts are divided into large and small. Another way of dividing - by organoleptic indicators: a group of Swiss, Dutch cheeses and cheddar cheese.

If you want to pamper yourself with varieties of hard, hot cheese, try cheese or vats. As a rule, they have a white color, a bit like cottage cheese. The smell and taste of cheese is moderately salty. You will not see the figure on the cut, there may be only small irregular-shaped eyes. Chanakh is a Georgian pickle cheese, which is cooked in pots. These pots are called vats, which served as the name for this type of cheese. It has a sharp taste and aroma. At home, he is considered a source of health and vitality.

If you want to pick up unsalted cheese of hard varieties, you should like to taste Maasdam. This cheese comes from Holland has long won the hearts of connoisseurs. Its endurance is not less than 4 weeks. Has a smooth yellow crust, sometimes covered with wax, a pale yellow color, very large holes in the cut.

Cheesy sorts of cheese

Mild cheese varieties are useful for giving children to replenish calcium stores and growth. These include the following solid large cheeses: Soviet, Altaic, Swiss. These cheeses can be offered safely to children from one and a half years:

1. Swiss. Its name was given to this cheese from the country of origin. This is the most popular cheese for today. Matures for at least six months, has the shape of a low cylinder. In the section, there are quite large "eyes" and a cheese "tear". If you store cheese in the right conditions, it can lie up to 2 years.
2. Altaic. Has a slightly fresh fresh spicy taste. Its aroma is less concentrated than that of the Swiss, but the taste is a bit sharper. Has a fat content of about 50%.
3. Soviet. It is made from pasteurized milk. Milk is taken by cow, special pure cultures of fermented milk bacteria are added to it. The fat content of the cheese does not exceed 50%. Prepared in the form of bars weighing from 12 to 18 kg. Cheese has a smooth and crack-free surface, which is covered with paraffin and has a yellow color. The taste is light, there is a shade of sweetness and a nutty aftertaste. If you hold the cheese long enough, it gets a more pronounced taste and aroma.

Cheese variety with mold

Cheeses with mold are cooked for many years. Hard grades of cheese without mold, a man could afford only after the invention of pasteurization. If you carefully look at a piece of cheese (not without the help of a microscope), you will see there a lot of different organisms. It is these invisible toilers who turn milk into a favorite product. There are two ways to prepare varieties of cheese with mold: industrial and traditional. The first method involves preliminary pasteurization milk, and then the introduction of the necessary organisms. With natural traditional cooking, milk is curdled immediately after milking and cooked in special conditions. In this case, the taste of cheese directly depends on what the cows ate before milking. There are three types of mold that can be eaten: white (it can be found in Camembert or Bree), red (in Livaro or Munster) and blue. The latter is found in elite types of cheese: Don Blue, Roquefort.

Cheese varieties

These cheeses are made from cream, which distinguishes them from other kinds of cheese. Thanks to this, the ripening time is much shorter, and the taste is very gentle. To varieties of cream include cheeses called Mascarpone, Tilsiter, Bursen.