Types of cheese

I have always liked cheese, but never knew the differences between cheese types (other than taste, which I only have two adjectives: nice and not nice). So I took the chance to do a bit of research (mostly from Wikipedia). I started from the NTUC Fairprice Finest outlet at myVillage, where I jotted down some cheese types and assumed that they would be the more common ones.

Here goes.

Blue cheese

Blue cheese. Source: www.whatscookingamerica.net

Blue cheese can be made from cow, sheep, or goat milk. A type of fungi called Penicillium is then added, which gives the cheese its smell and veins. Other kinds of bacteria are also allowed to grow on the cheese, and some of them are responsible for its pungent smell, which is commonly likened to foot odour or other human body odours. Eww.

Blue Stilton

Blue Stilton cheese. Source: www.tuxfordandtebbutt.co.uk

Blue Stilton is a special type of blue cheese, and is made only from Derbyshire, Leicestershire and Nottinghamshire. It is always made in a cylindrical shape, and has its own crust. It is often eaten with celery or pears, thus is commonly added to cream of celery or broccoli. Blue Stilton can also be eaten with crackers or bread, and is also used to make blue cheese sauces for steaks or salads.

The recommended alcohol to be drunk with Blue Stilton is port wine or sweet sherry. The rind of the cheese can be eaten, unlike some other cheeses.

Provolone

Provolone cheese. Source: www.thedailygreen.com 

Provolone is an Italian cheese, and can come in many shapes. It is a full-fat cow's milk cheese, and there are actually several sub-categories of Provolone with widely-varying tastes. For example, the Provolone Piccante has a very sharp taste, while the Provolone Dolce is significantly milder.

Brie

Brie cheese. Source: www.southportgrocery.com

Brie cheese is named after Brie, a region in France. It is made from cow's milk and is soft, pale in colour, and has a rind of white mould (which is usually eaten). The ageing process typically takes around four to five weeks, and if left longer, the cheese changes in several aspects. It tastes stronger, turns darker, loses some moisture, and the rind also becomes darker and crumbly. If left long enough, it becomes known as Black Brie.

Pecorino Romano

Pecorino Romano. Source: www.igourmet.com

Pecorino Romano is an Italian cheese that is made using sheep milk. Compared to other cheeses, it is considered hard and salty, which probably explains why it is often used for grating. Thus, it is commonly used on pasta dishes with richly flavoured sauces, such as carbonara. 

Gouda cheese

Gouda cheese. Source: www.freepik.com

Gouda cheese is a Dutch yellow cheese made from cow milk, and unsurprisingly, it is named after the city of Gouda in the Netherlands.

Interestingly, Gouda cheese is better described as a 'style of cheese making' rather than a kind of cheese, because its taste depends significantly on how much it has aged. As it ages, it develops a caramel sweetness and slight crunchiness. Young Gouda cheese is usually used in sandwiches or as a snack on its own. Older Gouda cheese (12 months and above) is best accompanied with strong pale beers.

Parmigiano Reggiano / Parmesan cheese

Parmigiano Reggiano. Source: www.maccheronibrighton.co.uk

Parmigiano Reggiano is a hard and granular cheese, and comes from certain provinces in Italy. It is made from raw cow's milk, and the only other additive allowed is salt. The cheese is submerged for 20 days in brine tanks, and absorbs the salt. It is aged for an average of two years. Like Pecorino Romano, it is also often grated over pasta dishes or soup. 

Camembert

Camembert. Source: www.ilovecheese.com

Camembert is a French cheese, and is made of cow's milk. It is aged for at least three weeks, and its most distinctive feature is its softness and creaminess.

Cheddar

Cheddar cheese. Source: www.athenapizza.net

Cheddar cheese is made from cow's milk, and originated from England. It is slightly crumbly and harder than most other cheeses, and its colour can range from pale yellow to near-white, though some are artificially coloured. The typical ageing process ranges from three to 18 months.


Feta cheese

Feta cheese. Source: www.igourmet.com

What differentiates feta cheese from most other cheeses is that is made from sheep's milk, or a mixture of sheep and goat's milk. It is traditionally made in Greece. (Maybe that's why Greek salad has feta cheese?)

Feta cheese is often used as a table cheese, baking, in salads, pastries, or simply with olive oil. It is aged for at least three months, and its texture can range from soft to firm. The firmer varieties are supposedly of higher quality, and these should be creamy and infused with aromas of ewe's milk, butter, and yogurt.


Gruyere

Gruyere cheese. Source: www.gourmetwines.com

Gruyere is a hard yellow cheese originating from Switzerland. It is sweet and slightly salty, and age is the major determinant of its flavour. For example, when young, it is creamy and nutty, but as it ages the flavour becomes more earthy and complex. When fully aged, which is around five months to a year, its texture becomes slightly grainy.

It is one of the best choices for baking, as its taste is distinctive and yet not overpowering. It is commonly used in fondues, French onion soup, or in some sandwiches. As a table cheese, it can also be grated on served with salads or pastas. The best wine accompaniments for Gruyere cheese are white wines, especially Riesling. 

Mozzarella

Mozzarella cheese. Source: www.athenpizza.net

Mozzarella cheese is an Italian cheese made from either buffalo's or cow's milk. It is white in colour, and is semi-soft. It is high in moisture, so it spoils more easily and is usually served on the next day after it is made. But in supermarkets, we usually see it immersed in brine. Mozzarella cheese is very popular in pizzas and pastas.