Cheese Varieties and Descriptions – Uses of Cheese

Cream cheese
Cream cheese

Uses Of Cheese:
Cheese forms an important ingredients in the preparation of many appetizers, soups, quiche, fondue, omelet, casseroles and sauces salad dressing, sandwich spreads, pastries and desserts.

Cheese Varieties and Descriptions
1. American Cheese- is light yellow to orange in colour and has a semi-soft texture. Important Ingredients used in making of American cheese is cheddar.

American Cheese
American Cheese

2. Blue and Roquefort Cheese- comes from France, it is creamy white a blue-green mold and its texture is semi-soft. It is made from whole milk (Blue); sheep’s milk (Roquefort). These cheeses are ideal for salads and appetizers.

Blue and Roquefort Cheese
Blue and Roquefort Cheese

3. Brick cheese- was originally made in the USA. It is pale yellow in colour and semi-soft in texture. It is made from whole milk. It is ideal for sandwiches, appetizers and salads.

Brick Cheese
Brick Cheese

4. Brie cheese- is originally from France. Brie has a white crust with a creamy yellow interior and a soft texture. It is made from whole milk, it is ideal as appetizers, salad ingredients and dessert.

Brie cheese
Brie cheese

5. Camembert cheese- is originally from France. It has a white crust with a creamy yellow interior, texture is soft. It is made from whole milk. It is ideal as a dessert.

Camembert Cheese
Camembert Cheese

6. Cheddar cheese- is originally from England. It has a white to orange colour with a firm texture. It is made from whole milk. It is ideal for sandwiches and ingredient in cooked foods.

Cheddar cheese
Cheddar cheese

7. Cottage cheese- is white in colour with a soft curd. It is made from skimmed milk, cream may also be added. It is ideal for salads, appetizers and in cooked foods.

Cottage Cheese
Cottage Cheese

8. Cream cheese-  is soft, white in colour and has a buttery flavour. It is originally from the USA. It is made from cream and whole milk. Cream cheese is ideal as appetizer, sandwiches and salads.

Cream cheese
Cream cheese

9. Edam Cheese- is creamy yellow with a red wax coat and firm texture. It is made from skimmed milk and ideal for use as appetizer or eaten with fresh fruits and with wine. It is originally from Netherlands.

Edam Cheese
Edam Cheese

10. Feta cheese- is white and firm in texture. It is made from cow’s,sheep’s or goat’s milk. It is ideal as appetizer and ingredients in cooked foods. It is originally from Greece.

Feta Cheese
Feta Cheese

11. Gorgonzola Cheese- is similar to blue cheese. It is made from cow’s milk or goat’s milk. It is ideal as dessert and appetizers. It is originally from Italy.

Gorgonzola Cheese
Gorgonzola Cheese

12. Gouda cheese- is similar to Edam cheese but softer. It is made from whole or partly skimmed milk. It is ideal as appetizer and eaten with fresh fruit. It is originally from Netherlands.

Gouda cheese
Gouda cheese

13. Gruyere cheese- is similar to Swiss Cheese. It is made from partly skimmed milk. It is ideal as appetizers and dessert. It is originally from Switzerland.

Gruyere cheese
Gruyere cheese

14. Limburger cheese- is creamy white with soft interior and a pungent odor. It is made from whole or partly skimmed milk. It is ideal for sandwiches and appetizers. It is originally from Belgium.

Limburger cheese
Limburger cheese

15. Monterey Jack cheese- is similar to Cheddar cheese. It is made from whole milk and ideal in cooked foods.It is originally from the USA.

Monterey Jack cheese
Monterey Jack cheese

16. Mozzarella cheese- white in colour and has a rubbery texture. It contains whole milk and is ideal in cooked foods. It is originally from Italy.

Mozzarella cheese
Mozzarella cheese

17. Muenster cheese- is creamy white, semi-soft in texture, It has a white surface. it contains whole milk and it is ideal as appetizer and in sandwiches. It is originally from Germany.

Muenster cheese
Muenster cheese

18. Neufchatel cheese- is similar to cream cheese. it contains whole milk and is ideal as appetizer, sandwiches and salads. It is originally from France.

Neufchatel cheese
Neufchatel cheese

19. Parmesan or Reggiano cheese- is light yellow in colour, its texture is hard. It is ideal for soup, salads or as seasoning (grated). It is originally from Itally.

Parmesan or Reggiano cheese
Parmesan or Reggiano cheese

20. Port du Salut, or Oka- has a reddish-brown surface, it has a creamy yellow interior, and semi-soft texture. Ingredients are whole milk and rennet, this cheese is ideal as an appetizer and is also eaten with fresh fruits. it is originally from France.

Port du Salut, or Oka
Port du Salut, or Oka

21. Provolone- has a golden yellow in surface and a hard texture. It is made from whole milk and is mostly used as an appetizer and in cooked foods.

Provolone
Provolone

22. Ricotta- is coloured white and with soft texture. It is made from whey, whole milk or skimmed milk, and is ideal in cooked foods and as seasoning. It is originally from Italy.

Ricotta Cheese
Ricotta Cheese

23. Romano cheese- is very hard in texture. It is made from partly skimmed milk and it is ideal as appetizer and as seasoning (grated). It is originally from Italy.

Romano Cheese
Romano Cheese

24. Stilton- is white in colour with blue-green mold veining, its texture is semi-soft. Its is made from whole milk with cream and it is ideal as appetizer, dessert and ingredients in cooked foods. It is originally from England.

Stilton Cheese
Stilton Cheese

25. Swiss cheese- is pale in yellow with firm texture and holes formed by gas bubbles. It is made from partly skimmed milk and is ideal as appetizers, sandwiches and salads. It is originally from Switzerland.

Swiss Cheese
Swiss Cheese

Summary
Cheese can be made from any form milk or cream. It is a dairy product that is made by separating the solid part of milk (curd) from the watery part (whey). Milk is made to curdle by the addition of bacteria-produced lactic acid or by enzymes such as rennet, the curd is then drained and pressed repeatedly to squeeze out all the water. As the curd start to take form it turns into fresh cheese or cottage cheese. This mass is then cut into blocks, chopped into small pieces, and placed in molds, or hoops. Hard and semi-hard cheese are then ripened, or cured, to develop a distinctive flavor and texture. Natural unprocessed cheese are classified into three main group’s hard cheese, Semi-hard cheeses, and Soft cheeses. Most types of cheese contain about 20 to 30% protein (casein), about 30% milk fat and 40% water.

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