This video will make you want to eat cheese.

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Did you know that American Cheese isn't really cheese? In order for something to be legally called cheese, 51% of it has to be, well, real cheese! Since American Cheese contains less it has to be known as a "Pasteurized Processed American Cheese Product". Remember that next time you order a cheeseburger, or rather a P.P.A.C.P burger!
10 CRAZY Facts About Iconic Cheeses 🧀

Parmesan cheese is known all over the world for its strong nutty flavor, what isn't quite as well known is that if you want authentic Parmesan cheese, you have to look for Parmigiano-Reggiano. Inside the EU the "Parmesan" name is protected and can only be used for cheese made in a strict geographic area in Italy and using strictly defined methods.

Fromage de Chevre or (cheese from female goat) is possibly one of the best goats cheeses there is, fresh Chevre has no rind and is mild and buttery and can also come infused with herbs and spices, as the cheese gets older it becomes drier and harder and its flavor becomes stronger and tangier. An interesting fact about goat's cheese is that since goat's milk contains less lactic acid than cow's milk or sheep's milk, people who are lactose intolerant often find they can actually enjoy goat's cheese without suffering symptoms.

Roquefort is one of the most popular blue cheeses in the world and it has an incredibly long history, and although no one really knows when it was first produced there are claims that the first Roquefort cheese was made nearly 2000 years ago. But did you know that in order for the cheese to be authentic Roquefort it has to be made and aged in the caves of Roquefort, France, and it also has to be made from the milk of the sheep around the Roquefort area.

Manchego cheese must be produced in the La Mancha region in Spain, it must be made from sheep's milk and aged between 30 days and 24 months and it has a different name and flavor depending on how long it's matured.

Feta is made from sheep's milk or a mixture of sheep's milk and goat's milk with a maximum proportion of 30% goat's milk.
The cheese is made into large blocks and aged in a saltwater solution called Brine. It's crumbly and slightly grainy with a salty and tangy taste.
Within the EU the name Feta can only be used for cheeses produced in Greece and produced using traditional methods.

Mistakenly known as Swiss Cheese, this cheese is made from milk from the cows that graze on the swiss alps. It has a relatively mild flavor and is great for melting. Over half a million tonnes of Emmental are produced worldwide every year, which would make a cube of cheese 2430ft high! (741m) almost as tall as the Burj Dubai.
Its characteristic holes are actually made by microscopic particles of hay that fall into the milk when the cows are being milked, these particles cause a weakness in the structure of the curd that allows the gas to form the holes.

This Cheese, like many, is named after the town where it was originally made, Gruyere in Switzerland. It is perhaps one of the most versatile cheeses there is and can be used for cooking, baking, fondue, or just in a sandwich. Its flavor very much depends on the maturity of the cheese, ranging from sweet and salty to nutty and strong. It has also won the title of best Cheese at the World Cheese Awards 4 times.

Authentic fresh Mozzarella has a high moisture content and is traditionally served the day after it is made, although if kept in brine it can last up to a week. Low-moisture mozzarella can be kept in the fridge up to a month and this is the kind that is most commonly used in the food industry for pizza and pasta. If you're planning to use it in a salad like a Caprese salad you should be using fresh mozzarella.

Gouda Cheese isn't called Gouda because it was made in Gouda, Holland, but because it was traded there and the name refers to any cheese made using the Gouda method which is, at the very least, 1000 years old. It is made from cow's milk and is sweet and creamy with a very mild, nutty taste. As it ages it takes on a fudgy taste that, if aged for over 24 months becomes almost like butterscotch.

Brie is a soft cheese made from cow's milk and is only aged from 5 to 6 weeks, if it's left longer it becomes drier and stronger in taste, it also becomes darker hence its name Brie Noir or Black Brie. Brie has a mild buttery taste and so it is often served melted or baked with nuts or fruit.

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