2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
If a person is forced to choose only one of the main sources of protein (meat, fish, eggs and cheese), it seems that the most reasonable choice would be cheese. The taste and texture of different types of cheese are immeasurably diverse, and the list of ways in which cheese is used in cooking is almost endless. It can be scraped, crushed, melted, stretched, baked, even fried.
It is delicious when eaten naturally. It is delicious when eaten in the company of salads, with starchy foods (for example, pasta or in a sandwich with wholemeal bread), it is delicious in the composition of mousses or smooth sauces, in pastries and fillings. Combines well with fish, chicken, fruits and fresh vegetables. The cheese is an almost irreplaceable product, without which the life of modern man would hardly be the same.
Cheese storage
Along with sensible ways to store cheese, there are many, to put it mildly, unreasonable recipes, accompanied by advice not to keep the cheese in the refrigerator. However, this is complete nonsense. Manufacturers keep it in refrigerators, distributors and wholesalers too, the store where you buy it does not go without a refrigerator. So it's pure nonsense to leave it in the hot kitchen to sour before you get to it.
If the cheese is in perfect condition when you buy it, the best way to keep it is to put it well wrapped in the fridge. Even cheeses that remain soft in the middle (such as Camembert and brie) should be served cool. If you leave them in a warm room, they will spread in less than an hour.
Types of cheese
1. Ricotta - soft, unripened cheese from Italy with a light taste, similar to rural cheese or our cottage cheese. It is sold in molds in the form of an inverted basket, because it is left in the basket to be curdled;
2. Goat cheese - there are different types, and the aroma depends on its age. Younger cheeses are softer and harder as they ripen;
3. Jalsberg - semi-hard cheese from Norway. It has a light aroma and large holes;
4. Parmesan - hard cheese used in Italian recipes. Older cheeses, which mature for up to three years, are used for scraping, and younger ones can be served for natural consumption on the table.
5. Tilsit - semi-hard cheese with a soft texture, often with small holes. It has a rather strong aroma; made in Germany;
6. Feta - soft, unpressed Greek white cheese, can be made from goat's, cow's or sheep's milk. Sold in brine with a mild salty taste.
7. Cambonzola - this creamy, soft, blue brie cheese is not often used in cooking - it is served mainly as a French dessert (a choice of several cheeses, which ends each meal with the French);
8. Bursen with black pepper - this creamy soft cheese is ideal for sauces, it is very tasty if spread on a slice;
9. Belpaeze - semi-soft, well-melting cheese from Italy with a dense texture and light taste;
10. Gouda - semi-hard Dutch cheese with a yellow waxy rind. When young, its taste is mild. It is also sold ripe, with a much stronger taste and aroma;
11. Mozzarella - soft cheese, often sold in small balls, immersed in water to stay moist. It can be made from cow's or buffalo's milk;
12. Edam - semi-hard cheese from the Netherlands, sold in large balls covered with red wax. Suitable for almost any dish, like gouda cheese, its aroma is enhanced as it matures.
Swiss cheese fondue
Melted cheese warms the stomach well and provides comfort in the winter evenings. But it is also very difficult to digest. Do not eat this fondue at bedtime and do not squeeze it with ice-cold drinks. The cheese can form an indigestible lump in the stomach, hardened even more by iced beer or wine. But aside from this useful warning, a good fondue is a great way to feed nice guests. The classic fondue with gruyere is the best, but almost any cheese can be used successfully in this recipe.
Fondue with gruyere
1/2 clove garlic
150 ml of dry white wine
225 g of Gruyere cheese, cut into cubes
ground white pepper
a pinch of grated nutmeg
1 tbsp cherries
corn flour - 2 tsp
bread cubes to serve
Rub the inside of the fondue bowl with the garlic. Place the pan on the hob. Pour the wine, add the cheese. Add the ground pepper and grated nutmeg. Boil the mixture slowly and stir. When the cheese has melted, dissolve the cornflour in the cherries and add it. Leave on low heat for a few minutes. Provide your guests with long-handled forks and bread cubes to dip in the fondue.
Raclette
Raclette is a cheese baked until it begins to melt and drip. Gruyere, Emmental or Tilsit are usually used for this purpose, and in Swiss restaurants there are often special toasters that toast the cut side of half a pie of cheese. The waiter scrapes the cheese as it drips and serves it to the customers along with the dried meat, pickles and potatoes.
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