Cheese Category

Cheese

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Our early ancestors probably discovered cheese when they first used animal stomachs to carry milk. An enzyme in the stomachs called rennet would have caused the milk to curdle and separate into cheese and a watery liquid called whey. People have been tinkering with that basic recipe ever since then, and there are now hundreds of different kinds of cheeses.


Cheese-makers impart different flavors and textures into their cheeses by using different milks, adding various bacteria and molds, aging for different lengths of time, and so forth. The pâte, or inner portion, of a cheese is normally encased in a rind. Natural rinds can be covered or mottled with mold, and they're often edible, though many people find them bitter and salty. Waxy rinds shouldn't be eaten.


Tips:


Always bring a table cheese to room temperature before serving it--the flavor is much better.


Younger cheeses tend to be mild, soft, and moist. As cheeses age, they become more pungent, hard, and crumbly.


Many cheeses become rubbery when cooked too long or at too high a temperature. If you plan to cook with a cheese, select a heat-tolerant one like mozzarella or Emmental.


It's usually best to store cheese in its original packaging. If the cheese has been cut, wrap it tightly in plastic wrap to hold in the moisture. If it hasn't been cut, wrap it first with waxed paper and then with plastic wrap--this allows the cheese to breathe.


Store cheese near the bottom of the refrigerator, where temperature fluctuations are minimal. Harder cheeses have a longer shelf life than soft, moist ones.


Most cheeses don't freeze well. One exception is Mozzarella.


Just as you'd ask your fishmonger "What's fresh today?" ask your cheese provider "What's ripe today?" Under-ripe cheeses haven't fully developed their flavor, while overripe cheeses become acidic and unpleasantly pungent. Some overripe cheeses develop a strong ammonia smell.


If a small amount of mold forms on the surface of a cheese, cut it off along with a half an inch of cheese on all sides of it. If mold forms on a fresh or soft cheese, or if there's a lot of it on a firmer cheese, throw the cheese out.


Many lactose-intolerant people find that they can tolerate low-lactose cheeses like cream cheese, cottage cheese, Mozzarella, and Provolone.


Cheese doesn't pair well with citrus or tropical fruits.


Cheese is usually made with pasteurized milk, which has been heated to remove harmful bacteria. Unfortunately, pasteurization also destroys friendly bacteria and enzymes, though some of these can be added back artificially once the milk is pasteurized. Some producers make cheese with raw (unpasteurized) milk, believing that this gives their cheese richer microflora and better flavor and textures.


Varieties:


Fresh Cheeses, Soft Cheeses, Semi-soft Cheeses, Semi-firm Cheeses, Firm Cheeses, Blue Cheeses, and Processed Cheeses.


Cheeses can also be classified according to the type of milk used. Richest and creamiest of all are cheeses made with sheep's milk. Cheeses made with cow's milk have less butterfat, but they're usually cheaper than those made with sheep's milk. Goat's milk lends cheese a tangy, earthy, and sometimes barnyard flavor.



cotija, queso anejado
cotija
This is a sharp, salty white cow's milk grating cheese that softens but doesn't melt when heated. Cacique is a well-known brand. Look for it in Hispanic markets.
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cottage cheese, smierkase
cottage cheese
This simple, mild cow's milk cheese was traditionally produced in Europe's "cottages" from the milk left over from butter making. It's versatile, easy to digest, and a good source of protein. It's sold with either large or small curds, and with fruit or chives sometimes added. Use it within a few days after purchasing and discard if mold appears. It's best served chilled.
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Coulommiers
Coulommiers
This soft-ripened French cow's milk cheese resembles Brie and Camembert.
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cow's milk cheese
cow's milk cheese
Cow's milk cheeses are creamier than goat or sheep's milk cheeses.
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cream cheese, queso crema, white cheese
cream cheese
An American favorite, cream cheese is a terrific spread for bagels and nut breads and a key ingredient in cheesecake and other desserts. It comes in low-fat and nonfat versions; these work well as spreads but compromise the flavor and texture of cheesecakes. Cream cheese made without stabilizers is also disappointing in cheesecakes, though it makes for a more acidic and flavorful spread. Store in the refrigerator. Unopened foil-wrapped commercial cream cheese is good for about a month after the "Best when used by" date on the carton. Once opened, you should use it within 10 days. Throw it out if mold appears.
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Crema Danica
Thsi is a rich double cream cow's milk cheese from Denmark.
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Danbo
Danbo
This Danish cow's milk cheese. It varies from mild to sharp depending on the aging process.
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Danish blue, Danablu
Danish blue
Danish cow's milk blue is rich and creamy, but it's considered inferior to Roquefort, Gorgonzola, or Stilton.
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Derby cheese, Derby Sage cheese, Derbyshire cheese
Derby cheese
Includes: Derby Sage cow's milk cheese (pictured), which is flavored with sage.
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dry jack, dry Monterey
dry jack
This is aged cow's milk jack cheese.
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Edam
Edam
This is a mild Dutch cow's milk cheese. This has a red wax coating.
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Emmental, Bavarian Swiss cheese, Emmentaler, Emmenthal, Emmenthaler
Emmental
This Swiss cow's milk cheese is riddled with holes and has a mild, nutty flavor. It's an excellent melting cheese, and a key ingredient in many fondues.
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Epoisses, Epoisses de Bourgogne
Epoisses
This well-regarded French cow's milk cheese is a member of the washed-rind or "stinky" family of cheeses, but it's more subtle than Limburger, Livarot, or other siblings. It's a little runny when ripe. The rind is edible--taste it to see if you like it.
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Esrom, Danish Port Salut
Esrom
This Danish cow's milk cheese is semi-soft and only slightly pungent. It's a great melting cheese and a popular ingredient in casseroles.
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Explorateur, l'Explorateur
Explorateur
This soft, creamy French cow's milk cheese is rich and complex.
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farmer cheese, baker's cheese, farm cheese, farmer's cheese, hoop cheese
farmer cheese
This mildly acidic fresh cheese is made by pressing much of the moisture out of cottage cheese. Some varieties resemble a very dry, crumbly cottage cheese, while others have can be sliced. It's primarily used for cooking.
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feta
feta
This salty, crumbly cheese is common in Greek cuisine. It is made from sheep's milk sometimes combined with goat's milk. It's often stored in brine; if so, you might want to rinse it before using to remove some of the saltiness. Use within a few days after purchasing. For best flavor, serve at room temperature.
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fontina
fontina
This well-regarded cow's milk cheese is mild but interesting, and it's a good melter.
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Fourme d'Ambert
Fourme d'Ambert
The French claim to have been making this moist cow's milk blue cheese since the time of the Ancient Romans. It's cheaper and milder than many blue cheeses.
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fresh Hispanic cheese, fresh Hispanic-style cheese, fresh Mexican cheese
fresh Hispanic cheese
Hispanic cooks like their cheese bland and salty, the better to complement their spicy sauces. They also want cheese to hold its shape when heated. Monterey jack, the standard substitute for Hispanic cheeses, tends to ooze out of chiles rellenos and enchiladas when baked. Authentic recipes call for panela or queso blanco, which soften but don't melt when heated. Hispanic fresh cheeses often keep better than other fresh cheeses--some can be stored for months in the refrigerator. Varieties: Best for topping casseroles or bean dishes: queso fresco. Best for fried cheese recipes: queso para freir, queso blanco, queso panela. Best for filling casserole dishes like enchiladas: queso panela, queso blanco. Best for salads: queso panela. Best for tacos and burritos: queso panela. Best for refried beans: queso panela.
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fresh mozzarella
fresh mozzarella
Fresh mozzarella = high-moisture mozzarella is used in Caprese salads or as an appetizer and is often packaged in tubs or bags filled with water. more delicate; it's often drizzled with olive oil and serve uncooked as an appetizer, or in Caprese salads. It works in pizza, too, but you should first put slices of it into a colander to drain for about an hour, and put them on the pizza only during the last minute of cooking. Bocconcini (Pronunciation: BOK-kuhn-CHEE-nee) are small balls of high-moisture mozzarella. High-moisture mozzarellas are much more perishable than their low-moisture counterparts, so use them within a few days of purchase. Buffalo milk has a much higher fat content than cow's milk, so buffalo milk mozzarella, or mozzarella di bufalo, is creamier and also more expensive than cow-milk mozzarella = fior di latte.
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fromage blanc
fromage blanc
This usually has the consistency of thick yogurt. It is made from cow's milk. It's expensive and hard to find, but very tasty and relatively low in fat. It makes a great topping for desserts.
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fromage frais
fromage frais
This is the French term for "fresh cheese." It is made from cow's milk. This category includes fromage blanc, Petit-Suisse, and chevre frais.
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gamonedo, gamoneú, queso gamonedo
gamonedo
This expensive Spanish cheese is made from the milks of cows, sheep, and goats. It's smoked, giving it a very complex flavor. It is made from mixture of cow, sheep and goat’s milk.
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gervais
Use within a few days after purchasing. For best flavor, serve at room temperature.
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Gjetost
Gjetost
This tastes a bit like caramelized American cheese. It is made from a combination of goat and cow milk.
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Gloucester
Gloucester
This orange cheddar-like cow's milk cheese comes from England. Varieties include Single Gloucester, which is ripened for only two months, and Double Gloucester, which is more highly regarded and flavorful. Huntsman cheese contains layers of Gloucester and Stilton.
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goat cheese, goat's milk cheese
goat cheese
Goat's milk lends cheese a tangy, earthy, and sometimes barnyard flavor. Varieties include chèvre, Montrachet, Mizithra, Chaubier, Humboldt Fog, Chabichou, Banon, and Bucheron.
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goat cheese (fresh), chevre frais, chèvre frais, fromage de chèvre frais
goat cheese (fresh)
Don't confuse this mild fresh cheese with aged goat cheese, which is less common and more flavorful. Fresh goat cheese is like fromage blanc, only made with goat's milk. There are several varieties, including Montrachet and cabecou, which is soaked in brandy. Goat cheese is usually vacuum-packed, though many connoisseurs seek out the more perishable but tastier paper-wrapped cheeses at specialty shops.
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Gorgonzola
Gorgonzola
Italian cow's milk Gorgonzolas are creamy and mild, while domestic versions are sharper and more crumbly. A Gorgonzola dolce (DOLE-chay) is young, creamy, and mild, while a Gorgonzola naturale = mountain Gorgonzola is aged until it's firmer and more pungent. Use within a few days after purchasing. For best flavor, serve at room temperature. Some Gorgonzola cheeses can be frozen successfully, others become crumbly (but still usable in salads). For best results, first cut the cheese into small (1/2 pound) chunks, and wrap each chunk in an airtight package. Thaw in the refrigerator, and use the cheese soon after it's thawed.
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Gouda, baby Gouda, mature Gouda, medium Gouda, old Gouda, smoked Gouda
Gouda
This Dutch cow's milk cheese has a mild, nutty flavor. Varieties include smoked Gouda, the diminutive baby Gouda, and Goudas flavored with garlic and spices. Goudas are also classed by age. A young Gouda is mild, an aged Gouda = medium Gouda = mature Gouda is more assertive, and an old Gouda = very aged Gouda is downright pungent.
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Gourmandise
This is a creamy, mild French cheese.
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Grana Padano
Grana Padano
This is just like parmesan, except that it's made in a different part of Italy and not usually aged as long, making it milder. It is made from cow's milk. As with parmesan, it's often grated on pasta dishes and salads.
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Graviera
Graviera
It is usually made with cow’s milk or a combination of cow and sheep’s milk.
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Greve
This is a Swedish cow's milk cheese that is similar to Emmental cheese or American Swiss cheese.
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Gruyere
Gruyere
Gruyères are excellent melting cow's milk cheeses. They're commonly used to make fondues, soufflés, gratins, and hot sandwiches. Varieties include Swiss Gruyère, Beaufort, and Comte.
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Haloumi, Halloumi
Haloumi
This salty, crumbly cheese from Cyprus stands up well to heat and can even be fried or grilled. It is made with combination of sheep and goat’s milk. Look for it in Middle Eastern markets.
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hand, handkase, handkäse, harzer kase, harzer käse
hand
This German washed rind cow's milk cheese is pungent and stinky. It's good with beer, but it would over-power most wines.
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Harz
Harzer
This is a strong German cow's milk cheese. Use within a few days after purchasing. For best flavor, serve at room temperature.
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Havarti
Havarti
This mild Danish cow's milk cheese is perfect for slicing into sandwiches. It's often flavored with spices and chilies.
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hoop cheese
hoop cheese
This a fresh cow's milk cheese.
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Humboldt Fog cheese
Humboldt Fog cheese
This excellent soft-ripened goat cheese has a layer of vegetable ash running down the middle. It's an excellent table cheese. The rind is edible, and fairly good.
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Idiazabal cheese, Idiazábal cheese, queso vasco
Idiazabal cheese
This salty, sharp and crumbly Basque cheese is made with raw sheep's milk. It's usually smoked and aged before it hits the stores. It's a good cheese to grate in salads, melt on meats, or eat with crackers. Try serving it with sherry.
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jack cheese, California jack, Mexican jack, Monterey jack, Sonoma jack,
jack cheese
This California semi-soft cow's milk cheese resembles Muenster. It has a mild, nondescript flavor, but it's good cheese to slice into sandwiches or melt into casseroles. It also goes by California jack, Monterey jack, Sonoma jack, and Mexican jack, depending on where it was produced. Efforts to boost the flavor have produced Pepper Jack = Jalapeno Jack. Don't confuse this with aged jack, which is a grating cheese.
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Jarlsberg
Jarlsberg
This is a Norwegian cow's milk cheese. It is a knock-off of Emmentaler. It's mild, creamy yellow, and has large holes.
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Kashkaval, Kachkeval
Kashkaval
This is a Bulgarian version of Italy's Caciocavallo cheese. It becomes much firmer as it ages and turns into a good grating cheese. It is usually made with cow’s milk or a combination of cow and sheep’s milk.
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Kashkaval (aged), Kachkeval (aged)
Kashkaval (aged)
Don't confuse this with ordinary Kashkaval, which is a semi-firm cheese. It can be made with cow's milk, sheep's milk or both.
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kasseri
kasseri
This salty and tangy Greek cheese is made from sheep's milk. It's great on pizza.
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Kefalotyri
Kefalotyri
This tangy hard Greek cheese is often grated over dishes. This can be made from sheep’s milk, goat’s milk or both.
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