Cheese is one of the most widely consumed foods around the world.. And no wonder, the wide variety of cheeses on the market makes it easy to add it to an endless number of recipes and to satisfy any palate. For this reason it is said that there is a type of cheese for every person and occasion.
All types of cheese are derived from milk, although they have different nutritional properties and characteristics. It can be cow, goat, sheep, buffalo or even other animals, and depending on the region there are very traditional cheeses that are even part of the cultural identity of the area.
- You might be interested in: “The 12 types of salad (and the ingredients they contain)”.
The 20 types of cheese: nutritional properties and characteristics.
There are many types of cheeses according to their nutritional properties and other characteristics.. The most common distinction made is between fresh and ripened cheeses, but they are also classified according to the designation of origin or the animal from which the milk comes.
In this way it is possible to choose among the wide variety of cheeses according to the occasion. Some cheeses are best enjoyed on their own, others are ideal as a spread, some are best accompanied by wine, and others go well with certain foods. Below is a list of the main ones.
- Other users have read: “Top 10 sources of calcium (that are not dairy products)”.
Mozzarella cheese is the Italian cheese par excellence.. It is made from buffalo or cow’s milk and is consumed fresh or dried depending on what it is combined with. Mozzarella is widely used in pizzas, because its texture and low intensity of flavor combines very well with the rest of the ingredients.
Gouda cheese is a semi-hard cheese of Dutch origin.. It is made from cow’s milk and is nowadays a very well known type of cheese all over the world. Its nutritional properties are excellent, and it is commonly presented in slices to be enjoyed alone or with a glass of wine.
3. Blue cheese
One of the most popular types of cheese on the market is blue cheese.. It is a classification that refers to all cheeses in which the following is added at the end of a preparation based on fungus penicillium is added at the end of a preparation based on penicillium fungi to develop mold. Among the most common are Cabrales and Gorgonzola, and can be made from cow’s, goat’s or sheep’s milk.
Authentic cheddar cheese is of English origin.. It is a cheese made from cow’s milk, and is hard and semi-fatty in texture. This cheese is also consumed uncured in hamburgers and nachos only once it has been matured (for more than a year).
- You may want to see: “The 12 anti-cancer foods (that you should include in your diet)”.
Emmental cheese has characteristic large holes and is yellow in color.. This cheese is of Swiss origin, and is made from unpasteurized cow’s milk. It has a mild flavor and a semi-hard consistency, and is a type of cheese that is easy to find in the market.
Parmesan cheese is one of the most common cheeses used in Italian cuisine.. It has a hard, grainy texture and is usually eaten grated and sprinkled on other foods such as salads and pasta. Parmesan cheese is made from cow’s milk.
7. Cream cheese
Cream cheese, as its name suggests, is a very creamy type of cheese.. Its texture makes it an ideal cheese to spread on bread or toast, being very practical for the typical snacking dinner. To make it, milk is mixed with cream, which makes it acquire more fat content.
Of Greek origin, feta cheese is widely consumed all over the world.. It is a soft, rindless cheese made from sheep’s milk. Although its best known use is as part of salads, it is a type of cheese that can be consumed in many other recipes.
- You might be interested in: “The 7 most typical dishes of Spanish cuisine
Manchego cheese is exceptional when paired with red wines.. It is a type of cheese of Spanish origin made with sheep’s milk from the Manchega breed. Manchego cheese is versatile, as it can be used to prepare a cheese board as well as in tapas or salads.
Queso fresco is one of the least time-consuming types of cheese to make.. This cheese is soft and has no ripening process, and since it is very moist, it should be consumed soon after it is made. Fresh cheese is usually made from cow’s milk.
From southern Italy, provolone cheese is a semi-hard cheese with a soft rind.. It is usually found in various presentations, as it is sold in the shape of a cone, sausage or elongated pear. The original provolone cheese is made from cow’s milk and its flavor is intense.
Not just any cheese can be called Roquefort although its preparation is similar.. Roquefort cheese is an appellation of origin for cheese made from sheep’s milk manufactured in France. It has a very strong flavor, and it is most commonly eaten spread due to its soft texture.
- We recommend: “Healthy breakfasts: 8 quick and easy ideas to prepare”.
Brie cheese is of French origin and is made from raw cow’s milk.. In the United States and Australia it is made with pasteurized milk, but the original flavor is provided by the soft layer formed by the penicillium mold. It is consumed as an appetizer or on a cheese board.
The best Camembert cheese is made from unpasteurized milk.. Cheese experts also point out that it must be in an almost liquid state, only covered by a rind. Its flavor is impregnated with a touch of mushrooms and fresh grass, being very aromatic.
This type of cheese is the best known of the Cypriot gastronomy.. It is made from goat’s and cow’s milk mixed together, and a cheese is obtained that does not melt at high temperatures. This allows it to be grilled as if it were meat, being a very unique type of cheese.
The consistency of Mascarpone cheese is very similar to that of cream cheese.. It is a fresh cheese obtained from a mixture of cow’s milk cream, cream and citric acid. Its flavor is sweet and has a high caloric content, being widely used to prepare desserts.
- Related article: “Foods rich in protein and essential amino acids”.
Quesillo is a type of fresh cheese in the form of strands.. It is originally from South America, and arises as a result of the fusion of cultures. Its texture is firm and elastic, and it was originally made with cow’s and goat’s milk.
Gruyer cheese is one of Switzerland’s most famous cheeses.. It is a semi-hard cheese with holes all over its surface. It is made from cow’s milk, and as part of its manufacture it is left to mature at room temperature for about two months.
Tetilla cheese is one of the most surprising types of cheese due to its shape.. Due to its elaboration process it acquires a peculiar pointed shape, and in fact that is where its name derives from. It is made from Galician cow’s milk, and is a semi-hard cheese very good to eat alone or with wine.
Maasdam cheese is said to have emerged as an alternative to Emmental cheese.. It has a creamy texture, although it is by no means a soft cheese. This type of cheese is ideal for melting, although it is also eaten in slices or cubes and can be consumed as a snack, in salads or pasta.
- You may be interested in: “Local products: 6 good reasons to buy them”.