The Origin of Cheese and More

Food

Did you know that cheese appeared before writing? And since then, millions of people around the world have been unable to imagine their lives without it. But, unfortunately, not everyone knows how to distinguish them, combine them with other products and choose them correctly.

What is cheese?

How is cheese produced? The milk is pasteurized, milk yeasts or microbial curds are added (sometimes all together), coagulated, the curd grains are separated from the whey, and then go through the pressing and maturation processes. The last stage can last from a month to several years until the cheese is ready.

There are more than 2,000 varieties of cheese in the world and each one is unique. They are made from milk that can be goat, cow, sheep, mare, camel and even yak. For vegetarians, you can even find versions of soy or tofu. Visit https://www.cheeselovershop.com/ for all the information.

The classifications are many, but in general they can be divided into:

  • Acid-curing cheeses (bacterial cultures are used for coagulation).
  • Curdled cheeses (rennet is used for the coagulation of milk).
  • The latter, in turn, are divided into:
  • Hard and semi-hard.
  • We will continue to talk about it shortly.

How to store cheese

Learn more about cheeses and how to choose the best

Although, in fact, the cheese itself is curdled milk, there are certain rules for its storage. A high quality one can last a long time. But if it is improperly preserved, it can be covered with mold, disintegrate, sour and lose its flavor. The best place for a cheese is a glass container with a piece of sugar to absorb excess moisture, which must be 90%. The ideal storage temperature is between 3 and 8 ° C. Do not store the cheeses with meat, bacon or fish and do not place them on the same shelf as the sausages.

The useful properties of cheese

The cheese contains a high percentage of protein (up to 25%), fat (up to 60%), calcium, zinc, folic acid and phosphorus, elements which are digested better than in milk. It also improves digestion, stimulates appetite and favorably affects the endocrine system. In addition, the large amount of vitamins A, D, E, B1, B2, B12, C and PP will help to make up for the lack of these elements in your body.

Goat and sheep’s milk cheeses fall into the taste of people with lactose intolerance and can vary in the amount of calories and fats.

Hard and semi-hard cheeses

Hard cheeses are those with holes. They are characterized by their low moisture content, which slows down the development of microorganisms, so they are preserved for longer than the soft ones. They mature from 4 weeks to several years. The more dense, the more matured.

Go well with:

They are added to pasta and sauces. Grated cheese is used for hot dishes, salads, desserts served with fruit and is great for hot sandwiches. A plate of hard cheeses can be accompanied by cranberry jam or caramelized onion, honey, sliced ​​pear, grapes and apples.

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