The variety of different cheese types makes it suitable for lunches, dinners or snacks.
Cheese has been available for around 4,000 years. The many varieties of cheese are produced in a number of different ways, using the milk of cows, goats, sheep, buffalo, camels, reindeer and yaks. Used as an ingredient in cooking or eaten by itself, cheese is produced around the world.
Fresh Cheeses
Unlike other types, fresh cheeses are not ripened or aged. Most fresh cheeses are made by curdling milk and then draining off the whey. Typically, they are light in taste and are often used as a filling for food, in dips or in desserts. According to Cook's Thesaurus, they have a higher moisture content and possess less sodium and fat than aged cheeses. Some examples of fresh cheese are ricotta, cottage cheese, cream cheese, goat cheese and bocconcini cheese.
Soft-Ripened Cheese
Soft-ripened cheeses have some of the same physical characteristics as fresh cheese; however, the manufacturing process requires some form of curing. According to the American Cheese Society, this type is cured from the outside in; the interior usually becomes very soft and in some cases runny close to the rind and at room temperature. It is not uncommon for the rind on the exterior to develop small clusters of mold; however, this does not affect the interior part you eat. Some varieties that fit into this type are brie, colby, havarti and monterey jack cheese.
Medium-Aged Cheese
Medium-aged cheeses require a brief curing process during manufacturing before they develop a distinct taste. According to Wisconsin Cheese, unlike fresh varieties, medium-aged cheeses are cured for between three and six months and have a mellow taste and a smooth texture. They have a lower moisture content than fresh cheese, but they are not as dry as aged cheese. The most popular medium-aged cheese is cheddar; swiss, edam and gouda cheese also fall into this category.
Aged Cheese
Aged cheeses require the longest curing process of all the cheeses. This category contains varieties, such as aged bleu, romano, aged cheddar and parmesan. It typically takes around six months for most cheeses in this category to age; some types require a couple of years before they are ready. The curing process associated with this type produces cheeses with more pronounced and fuller tastes, states Wisconsin Cheese. This type of cheese is generally dense, dry and firm to the touch.
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