All About Cheese
Cheese is made out of the proteins and fat that is naturally in milk. The majority of these are made from goat or cow milk, but there are also kinds made from the milk of sheep and buffalo. Casein is a protein found in milk. This protein coagulates and can be formed into solids. The process is started by adding an enzyme called rennet to the milk. Once solid curds have formed, they are strained and pressed into a form.
There are more than a thousand different kinds made all over the world. They are different in texture, flavor, and style. There is a difference in the cheese depending on whether it has been pasteurized or not, what kind of processing it has, how much butterfat is included, how long it ages, and what molds and bacteria have been introduced. Some also have additional flavorings like herbs, wood smoke, and spices.
Cheese has long been a way to store the nutrients found in milk. It is portable and has a long shelf life. The first records of cheese making are from somewhere between 8000 BC and 3000 BC. It is thought that it may have been an accidental discovery when milk stored in animal skins in central Asia or the Middle East curdled and separated into curds and whey. Curdled milk can also be salted and pressed to preserve it. This may have been the beginnings of cheese making.
Today, most people do not make their own, but it used to be a part of life. As years passed by, many different types were developed all over the world. They say that Britain alone has over 700 local variations. Italy and France can each claim around 400 varieties made in their regions.
It is separated into categories by how it is made, texture, aging time, fat content, the type of milk used, and where it was created. They have not come up with a single categorization that will fit all types. Some of the categories that are used for cheese now include blue vein, fresh, double and triple cream, hard, sharp, strong smelling and processed.
Provolone, Swiss, and cheddar are considered to be semi-firm kinds. These are just a few of the most popular types sold. If you like hard verities like Romano and Parmesan, they can be purchased in wedges, wheels, or grated and ready to use. Hard cheeses can take up to several years to age correctly.
Cheese can be eaten in many ways. One of the more unusual ways is on top of French onion soup. Many people wonder what cheese French onion soup but as long as it complements the soup and it melts easily you can use almost any one you like. Provolone, Mozzarella, Parmesan and Gruyere are common choices.
With so many kinds to choose from, you could easily eat some kind of cheese with every meal and not worry about getting tired of any one kind. From cottage cheese to Stilton, there is a cheese for every need.
Making French onion soup will put you on your family’s culinary map. This delectable soup is an old rustic recipe from France, where it has been enjoyed for centuries. Serve it with some crusty bread and a glass of wine for a delicious meal.
