Low-fat cheese, soft cheese, sharp cheese

Cheese is a favorite product of many people. Thanks to a wide variety of varieties and flavors, color and consistency, suitable for any gastronomic event, as a snack or dessert.

Like many other dairy products, cheese provides the body with protein, vitamins, beneficial minerals, saturated fats. Cheese is one of the best sources of calcium.

Chees are classified geographically or locallyorigin, in accordance with the variations of production technologies, milk type, general characteristics (taste, structure, size), physical properties (shape and appearance), moisture content. Categorized cheese according to four main types - soft, semi-soft, semi-solid and hard. This depends on the amount of moisture directly affecting the structure of the cheese.

Actually recently it began to determineproduct for such characteristics as low-fat cheeses, soft sorts of cheese and sharp sorts of cheese. This is the aspect of the cheese itself, and the speech, although the same kind of cheese can be both low-fat and soft, and soft and sharp.

Most cheeses are made from one-piecemilk. Certain grades are made of skimmed milk or whey. Distinctive taste, features of the structure depend on the type of milk, the methods of its dressing, the type of bacteria that are used for the process of cheese ripening. Also the amount of salt or other seasonings added to the cheese. No less important are such conditions as temperature, duration of ripening, humidity level. Sometimes, seemingly insignificant changes in the processes can have significant consequences and in the end result a completely different cheese, different from the specific variety, is obtained.

In general, of course, as such, the definition of "low-fat cheese" is somewhat incorrect, since any cheese contains fat.

Among the cheeses, which are habitually calledlow-fat cheeses due to low fat content, you can list the following: ricotta; feta; censer; Gaudette; grain cottage cheese; suluguni; Polar Valio; Adyghe; Arla, Oltermany; Viola Polar, Grünlander, Fitness. However, it should be borne in mind that the concept of "low-fat cheese" does not at all mean "light" products.

The homeland of Chechil cheese was Armenia and Turkey (Anatolia). In structure, it resembles suluguni and mozzarella. Produce it in the form of thick, thick, folded in the figure eight "cords." Chechel ripens in seawater and before consumption it is often smoked.

Another cheese, which is also classified as a low-fat cheese, although it is produced on the basis of soy milk - tofu.

Tofu, available on both eastern and Europeanmarkets, surprises with its great variety. Nevertheless, it is divided into two main categories: fresh tofu, made from soy milk, and processed tofu, produced from fresh tofu.

Tofu is a low-calorie product, contains a relatively large amount of protein and little fat. It has a lot of iron, depending on the coagulant used in the production, calcium and magnesium.

Soft cheese varieties include curd cheese,ricotta, brie, dor-blu, roquefort, mozzarella, münster and the like. These cheeses are in good harmony with fruits and meat, often used as a product for breakfast.

Sharp sorts of cheese have a strong flavor. The longer the cheese ripens, the sharper it becomes. It is believed that after nine months of ripening the cheese can be classified as acute. After fifteen months of maturation - extra sharp. Spicy cheeses are served with different dishes and with wine. Among the spicy cheeses, you can distinguish cheddar, dor-blu, limburger, asiago.

Cheeses with mold are defined as soft and sharp varieties. They are served in salads or with fruits - pears, figs, dates. Sometimes with sparkling wine, varieties Sauvignon Cabernet, Porto, Zinfandel.

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