Typically solid by nature, cheese melts when heated to cooking temperature. The cheese-making process involves acidifying the milk, adding the appropriate amount of the required ingredients, salt, and bacterial enzymes like rennet, heating it to 110°C, separating the solid curd from the leftover liquid, known as whey, and then compressing the split solids into desired shapes.

While certain cheeses may be kept for months or even years, others are fresh and should be enjoyed right away.

Are you ready to discover more about some of the carefully chosen hard and soft cheese varieties and how each helps to transform your regular meals into culinary explorations?

Blue Cheese

The blue or blue-green veins on the inside of the cheese are what give it its name. The edible mould spores of Penicillium roqueforti give the bleu cheese family its distinctive look. Depending on the kind of blue cheese, fresh goat or ewe’s milk is used to make it.

Southern France’s caves are where blue cheese was first made, allowing for a variety of flavors and textures.

Blue cheeses can take up to six months to age in air tunnels. Young cheese has a crumbly, stiff feel, whereas mature cheese has a creamy texture.

But the greatest way to enjoy it is to melt it on gourmet burgers and rib-eye steaks.

Brie Cheese

Brie cheese belongs to the soft cheese group. This French farmhouse cheese originated in Seine-et-Marne and gets its flavour from a well-tended procedure.

In France, unpasteurized cow milk is commonly used to make Brie, which has resulted in import prohibitions for food importers in several nations. Variants of this, however, can be exported.

After curdling and cutting into spherical moulds, the original Brie is left to rest for a maximum of four weeks. As a result, its exterior might acquire a spongy natural rind.

The high buttermilk content, which makes it a smooth and soft inside, is what gives it this texture and its off-white hue.

Because of its buttery flavour, Brie is frequently used in pastries and on cheese boards. Brie pieces are used in casseroles and baked Brie wrapped in warm puff pastries all over the world.

Cheddar Cheese

Everyone’s favorite cheese! This cheese, which originated in Somerset, England, in the 12th century, has become well-known all over the world.

Made from cow’s milk, cheddar cheese is a mild cheese. For the cheddaring process, the whey is separated from the curdled milk. Through this procedure, the cheese’s moisture content is decreased, and its acidity is revealed.

The ageing process affects the cheese’s texture.

Cheddar that is younger than six months has a mildly buttery flavour and a smooth, creamy texture. The cheese develops a distinct nutty taste characteristic with further ageing.

Young cheddar melts perfectly for macaroni, gourmet burgers, and cheese sandwiches. The semi-firm, crumbly texture of aged cheddar makes it perfect for use in salads and as a snack on charcuterie boards.

Cottage Cheese

Fresh cottage cheese is well-liked for its mild flavour, creamy texture, and ability to be used in a variety of recipes. It is created by curdling milk—usually cow’s milk—with an acid, such as vinegar or lemon juice.

Health-conscious people love this cheese since it is low in fat, high in protein, and extremely healthy. It’s a great way to get important minerals, including vitamin B12, calcium, and selenium. It is frequently consumed simply for breakfast or as a high-protein snack.

It gives food a creamy, somewhat sour texture and may be used in both savoury and sweet recipes, such as cheesecakes and lasagnas.

Cheese Feta

Feta cheese is the ideal addition to give your food a Greek flair. It should be noted that cheese made in parts of Central Mainland Greece and Macedonia is permitted to be marketed as feta.

Genuine feta is made from 100% sheep’s milk and 30% goat’s milk. Its flavour is enhanced by immersing it in brine for a few weeks at the end of the operation. Feta does not melt easily, like other white cheeses.

In order to add tang and a zest of brine to your favourite bowl of salad, you typically crumble the cheese and place it on top. Serve it alongside fresh tomatoes and cucumbers.

Feta has long been used in cooking and offers a variety of culinary uses. Feta cheese may be baked with pasta and risotto or boiled into soups to add a rich, creamy texture.

Gouda cheese

Gouda is the oldest cheese ever discovered, in case you were wondering. Made from cow’s milk, this Dutch cheese has a waxy peel and a distinctive light yellow tint. Gouda’s high vitamin K concentration makes it generally healthy. Depending on the desired flavour, the age process may take a few weeks to many years. Young gouda can be presented on the table and is creamy and silky.

On the charcuterie board, gouda is another cheese that is offered with crackers. Melted gouda maybe savoured over warm macaroni and noodles, or it can be used in unexpected ways to balance the richness and nuttiness of sweets like cheesecakes and fruit pies.

Cheese Mozzarella

Another well-known cheese that is commonly seen in every home is mozzarella.

Rennet is added to water buffalo or cow milk as a coagulant to cause the milk to curdle, resulting in authentic Italian mozzarella cheese. Due to its gentle and milky flavour, mozzarella is a typical Italian staple.

It tastes best when paired with tomato-based Italian cuisine and crispy bread. We are most familiar with it as the cheese that adds cheesiness to pizza. Because mozzarella contains a lot of water, it melts easily and produces cheese strings. This makes it a great filler for lasagna and perfect for a variety of pasta meals.

Cheese with Parmesan

Hard and matured, Parmesan cheese is renowned for its granular texture and rich, nutty flavour. Because of its outstanding quality and many applications, this cheese is frequently referred to as the “King of Cheeses.”Parmigiano-Reggiano and Parmesan are the two main types of Parmesan cheese.

The real Italian equivalent is Parmigiano-Reggiano. Its flavour is intense and complex since it is aged for at least 12 months, and some types are aged for up to 36 months.

A common ingredient in many cuisines, this cheese adds a savoury touch to salads, risotto, and pasta meals. It enhances the tastes of soups and stews, is grated over spaghetti, and is sprinkled on Caesar salads.

American Cheese

American cheese is a processed cheese that originated in the United States and is often created from a combination of natural cheeses, such as Colby and cheddar.

Emulsifiers and milk byproducts are added to the cheese mixture to give it its smooth consistency, mild taste, and creamy texture. American cheese melts uniformly thanks to this special method, which makes it perfect for forming a traditional cheese pull in burgers, grilled cheese sandwiches, and casseroles with cheese on top.

Its adaptability and culinary appeal are demonstrated by its use in a wide range of recipes, including baked goods, creamy cheese sauces, and fast food. American cheese is a common ingredient in fast food and is served in eateries and barbecues all throughout the country.

Its culinary applications, which range from baked goods to creamy cheese sauces, further solidify its reputation as a classic American component.

Cream Cheese

Cream cheese has a mild, somewhat tangy taste and is smooth and spreadable. Made by combining milk and cream, it has a thick, velvety texture that makes it a favourite for toast and bagels. Cream cheese is a common component in cheesecakes, where its delicate acidity and creamy texture add to the dessert’s distinctive flavour.

This resourceful cheese is frequently used in savoury and sweet recipes. It can be combined with icing, whipped into dips, or used as a pastry filling. It is a popular option for breakfast spreads and appetisers because of its mild flavour, which goes well with a wide range of foods.

It frequently creates a variety of delectable pairings like smoked salmon, chives, or fruit preserves.

Goat Cheese

Manufactured from goat’s milk, goat cheese has a unique taste character that distinguishes it from cheeses manufactured from cow’s milk. It is creamy and tangy.

Depending on how old it is, its texture can vary from soft and spreadable to stiff and crumbly. Because goat cheese has less lactose than other cheeses, it is a favourite choice among people who are lactose intolerant. It’s frequently added to salads because of its zesty taste, which goes well with fresh greens and vinaigrettes. Additionally, it’s a popular pizza topping that gives classic recipes a distinctive touch.

It’s a great spread for bread or crackers because of its creamy texture.

Paneer (Panir)

Indian cheese derived from cow or buffalo milk is called paneer, often written as paneer. It has a moderate flavour and a solid texture. It is a non-melting cheese made by pressing the curds to extract more whey after milk has been curdled with an acid, such as vinegar or lemon juice. An essential component of many Indian dishes, especially stir-fries and curries, is paneer. It is a great option for grilled foods and skewers because of its hard texture, which keeps its shape when cooked.

Vegetarians frequently use paneer as an alternative to meat. It offers a pleasing texture and a source of protein. Its mild flavour blends well with a variety of Indian and other cuisines by absorbing spices and sauces.

Halloumi

Because of its high melting point, Halloumi, a Cypriot cheese, maybe grilled or fried without losing its structure. Halloumi, which is traditionally produced from a blend of goat, sheep, or cow’s milk, has a salty taste and a solid texture. It is well-known for salads, sandwiches, and mezze platters because of its distinctive features.

Because Halloumi has a high melting point, it may be grilled or fried till golden brown without being too mushy, giving it a crispy outside and a chewy within. Slices of this cheese are frequently added to salads and sandwiches to give them a gratifying texture and savoury flavour.

Halloumi is a mainstay in mezze plates in Middle Eastern and Cypriot cuisines, offering a delicious blend of creamy and salty tastes.