Different Types Of Cheeses

We're all know about the popular kinds of cheese, some of which are Swiss cheese, Cheddar cheese, Parmesan, Mozzarella and many more. Besides these commonly and frequently known and used types, there are more than hundreds of different kinds of cheeses.

However, the sad part is there is no one method of classification that will place these varieties under one category. The list is simply extensive and more some almost endless.

From the first time, it was made up to now many people love to have cheese, whether it is in sandwiches or on burgers or a cheesy pizza or even pasta or lasagnia.

Cheese is usually categorised in four types:

Soft Cheese

This type of cheese usually includes Cream cheese, Cottage cheese, Crie, Ricotta, Roquefort, Bleu, Mozzarella, Muenster and many such similar cheeses.

These cheeses generally are paired well with fruits such as grapes, olives, pears, and sometimes oranges or meats, such as lamb, chicken, beef or even veal; they are sometimes used as breakfast cheeses in omelettes or as pasta and macaroni fillings.

They are usually mildly flavoured, highly aromatic and very high in moisture.

This cheese is best in Italian or French dishes. With its soft texture, this cheese is usually used with spongy or hard foods in order to maintain a contrasting and exquisite taste.

Semi-soft Cheese

In this variety of cheese there are many familiar names, some of these are American, Co-jack, Colby and many more. With their slightly stronger and more pungent smell and flavour, this cheese comes in handy for a variety of dishes.

Co-jack cheese is a blend of Colby and Monterey jack and is probably known to be one of the most popular cheeses amongst cheese lovers.

This allows the stronger flavour of Colby to be mixed with the milder jack cheese and which melts better than plain Colby.

Grilled cheese sandwiches are often made with American cheese, and Mexican cheeses such as Quesa Fresco and Asadero are becoming more popular in many different Western dishes.

Semi-hard Cheese

Semi-hard cheese has an even bolder aromatic flavour than semi-soft . This variety of cheese is best when paired with fruit, used on cheese trays, and eaten with crackers.

Cheeses of his variety include cheddar, provolone, and many others. Cheese in this category may come in a smoked steamed variety. Smoked cheddar, and Gouda are very common in most fancy restaurants.

Milder‌ and softer cheddar, Gouda and Jarlsberg all melt easily and are usually used in casseroles,‌lasagnia or as stuffing for chicken breasts, roasts, turkey breasts and roasts .‌ Some might even use these cheeses as stuffing in lamb chops too.

Hard Cheese

Hard cheeses found in various types, some of the most famous ones include Parmesan, Romano, Asiago, Swiss, Gruyere and‌ many others.

Parmesan and Romano are‌ perhaps the most familiar as the grated cheese used to top‌ of . However, they are also used with fruit, nuts‌, chicken wings, hors d'oeuvre and other appetizer.

Swiss‌ cheese is mostly popular for its sandwiches, cream cheese pastries and pizza cheese. This type of cheese is rather easy in melting and therefore a great favourite as a topping or a means of garnishing some food items.

It is probably the most favourite food of millions around the world. This may mostly be because of its ability to fit well in so many other dishes. Some chefs also mix in cheese in some dishes if a taste becomes too strong in order to allow a cheesy and soft taste.

Since this is a nutritious food, most doctors recommend people to at least have one 250 grams helping of cheese in a day in order to help strengthen the body.

Cheese as most people know is made from milk and since milk contains calcium, a source of that calcium transfers into the cheese. Therefore, cheese is a wonderful food that people ought to be encouraged to eat in moderation. 

Some very interesting cheese facts that we all should know in order to heighten the taste of cheese are:

• Keep the cheese wrapped in a long piece of waxed paper, then place it in a loose-fitting food-bag so as to not to lose humidity and maintain the circulation of air.
• Chilled cheeses are best if moved out of the refrigerator one and a half or two hours before serving.
• Cheeses contain living organisms that should not be cut off from air, however, it is important to ensure that the cheese does not dry out.

Types Of Other Food Items

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• Types Of Apples
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• Types Of Olives
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• Types Of Cakes
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• Types Of Squashes
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• Types Of Rice
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