Consequently not every cheese will fit into these categories. Blue brie style cheeses with their soft white rind are milder and much creamier. This cheese is matured and you can tell by its orange tone skin. Use the system and it will make cooking with cheese easier and more successful because each type of cheese behaves in a certain way …. If allowed to dry out the wrinkles become crevasses, the blue mould darkens and eventually the interior becomes almost brittle and the flavour intense and very goaty. Soft cheese. Most frequently, the curd is crumbled, removing much of the whey and then scooped into molds. Blue Cheeses: Blue cheeses get their distinct color from rich veins of mold that often give them an assertive, piquant flavor. They attract a variety of grey, white and brown moulds which are regularly brushed off, gradually building a fine leathery rind. 4. Cheddar has been reported to contain 0.1 grams of lactose or less per serving, compared to some 12 grams in a cup of milk. Example: – Queso, Fresco, cottage cheese, cream cheese. Since there are so many individual types of cheese, it's useful to group them based on shared characteristics. Brie. NB I have used European classics as examples as they are most widely known but Britain, USA and Australasia are now producing some amazing iconic examples that reflect their own terroir. Typically only a few days old they are easy to recognise because they are too young to have developed a rind and with their high moisture content the texture feels wet and mousse-like, stringy like authentic mozzarella or, if pickled in salt becomes firm but crumbly like Feta. Moisture: soft to hard. With experience you will find the categories need to be expanded but for 99% of all the cheeses you meet around the world the system works! 4 cups grated sharp yellow Cheddar, divided CLICK HERE TO DOWNLOAD CLASSIFICATION OF CHEESES DOCUMENT. The 7 different types of cheese. Those with a thicker, mould-encrusted rind are denser and taste stronger, more earthy. But that another class! It is known to be the ‘queen of cheeses’ and was served as one of the tributes to the French kings. Those made where the ingredients have been added to the cheese from the beginning are infinitely better than blended cheeses made by combining a young cheese with various ingredients in a blender then pressing them into a “shape”. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Typically 28 - 34% fatClassic Examples: Gouda with Cumin, Lancashire with Chives, Pecorino with Truffles. Typically 28 - 34% fatClassic Examples: Stilton, Gorgonzola, Roquefort, Picos de Europa. That's when the cheese was born. Soft Cheese Erin Haydon. Cheeses - 7 letters. Hard cheese are pressed for hours or even weeks to remove the whey and compact the curd. From its strength of flavour to its age and even its condition. Eventbrite - Austin Cheese Company presents Intro to Cheese -- Exploring the 7 Types of Cheese - Thursday, February 13, 2020 at 10000 Research Blvd, Austin, TX. The extra cream means they will not run like a Brie and may be eaten fresh [no rind] or mature. Blue penicillium mould is sprinkled into the vat before the milk has curdled then the curd is cut, piled into moulds and drained. The blue however needs air to develop so the cheese is pierced allowing air to penetrate the curd along the tunnels created and in the gaps between the curds. It is possible to peel strings or strips from the larger cheese. 3. With wine it’s easy – they can be classed by grape variety and then by how and where they are made but it’s not so clear cut with cheese because in reality every cheese is unique! All rights reserved. Classic Examples: Brillat Savarin, Explorateur, Pierre Robert               Typically 45% fat, Typically 26-28% fatClassic Examples: Edam, Reblochon, Port Salut, Raclette, St Nectaire. Take a look. Some are made with added cream producing a rich, creamy double or triple cream cheese. The blue however needs air to develop so the cheese is pierced allowing air to penetrate the curd along the tunnels created and in the gaps between the curds. You will be able to identify when a cheese is in good or not so good condition and you can start to understand the nuances that make a cheese great. Have fun and tell me about your journey or come and share it with fellow cheese lovers at one of my classes. Cheese is an integral part of a lot of tapas dishes. Because the moisture in a cheese determines not only its texture but also the type of rind or mould it will develop allowing even a beginner to reduce the terrifying array of cheese in a cheese counter into some semblance of order. With wine it’s easy – they can be classed by grape variety and then by how and where they are made but it’s not so clear cut with cheese because in reality every cheese is unique! W = Wikipedia. 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