{"id":2579,"date":"2021-10-15T09:00:00","date_gmt":"2021-10-15T13:00:00","guid":{"rendered":"https:\/\/www.gooroo.com\/blog\/?p=2579"},"modified":"2021-10-15T09:00:41","modified_gmt":"2021-10-15T13:00:41","slug":"cheese-types-and-varieties","status":"publish","type":"post","link":"https:\/\/www.gooroo.com\/blog\/cheese-types-and-varieties\/","title":{"rendered":"Cheese Types and Varieties"},"content":{"rendered":"\n
\"cheese\"<\/figure>\n\n\n\n

Dairy comes in different forms and states. As a liquid, it takes the form of milk. Moving closer to a solid, it is yogurt and butter. And, lastly, as a mostly solid it takes the form of cheese. In today\u2019s blog, we\u2019ll explore the latter\u2019s various varieties, flavours, and textures. Plus, how it\u2019s made. <\/p>\n\n\n\n

What is Cheese?<\/h3>\n\n\n\n

Cheese is a dairy product derived from milk and produce in a wide range of flavours, textures, and forms. It comprises proteins and fat from the milk of cows, buffalos, goats, or sheep. It is considered an ancient food whose origins predate recorded history. Historians propose the date to be around 8000 BCE when sheep were first domesticated.<\/p>\n\n\n\n

How to Make It<\/h4>\n\n\n\n
  1. The first step in cheesemaking is separating the milk into solid curds and liquid whey<\/em>. This is done by acidifying the milk and adding rennet. The latter helps to set the cheese into a strong and rubbery gel. <\/li>
  2. At this point, most soft cheese are essentially complete<\/em>: they are drained, salted, and packaged. For the other varieties, manufactures cut the curd into small cubes<\/em>: allowing water to drain from the individual pieces. Then, they heat up the product to force more whey from the cut curd. <\/li>
  3. It is now time to add more flavouring<\/em>! But, salt not only adds flavour but also: stops the cheese from spoiling, draws moisture from the bird, and firms the texture. <\/li>
  4. Additionally, other techniques influence the texture and flavour<\/em> including: Stretching <\/em>(mozzarella and provolone) where the curd is stretched and kneaded in hot water; Cheddaring<\/em> (Cheddar and other English varieties) where the cur curd is repeatedly piled up, pushing more moisture away; and Washing<\/em> (Edam, Gouda, and Colby) where the curd is washed in warm water, lowering its acidity and thus making for a milder taste. <\/li>
  5. Lastly, the product must be ripened <\/em>from anywhere between a few days to several years. Here, microbes and enzymes transform its texture and intensifies flavour. <\/li><\/ol>\n\n\n\n
    \"\"<\/figure>\n\n\n\n

    Different Types and Varieties<\/h3>\n\n\n\n

    We now know how cheese is made. But, what are they various forms and flavours it comes in? Check out some of the types and their varieties! <\/p>\n\n\n\n

    Hard<\/h4>\n\n\n\n

    This type is firm to the touch, dense, and savoury. It has a complex flavour with strong notes of hazelnut and saut\u00e9ed butter. Additionally, these cheese posses a thought rind that is hard to eat on its own. <\/p>\n\n\n\n