Extended data:
Types of cheese (cheese):
1. Fresh cheese
Without ripening, the milk is directly solidified and some water is removed. The texture is soft and moist, giving off the fragrance of fresh milk and a touch of sour taste, which is very refreshing. But the shelf life is very short, so you should eat it as soon as possible.
2. White mold cheese
The epidermis is covered with white fungal fluff. When eating, mold and bacteria can be left on the epidermis or removed according to taste. The texture is soft and the milk is rich. Generally speaking, this kind of cheese is not used for cooking.
3.blue cheese
Under the action of penicillin, marble-like blue-green lines are formed, which are more pungent and irritating than white mold cheese.
4. Soft cheese with washed skin
In the mature period, it is often necessary to scrub with salt water or local specialty wine. Orange-red skin, soft inside, mellow taste and rich aroma.
5. Immature hard cheese
During the manufacturing process, some water is strongly pressurized and removed. The taste is mild and smooth and easy to be accepted by ordinary people. Because its texture is easy to dissolve, it is often used in cooking.
6. Hard mature cheese
When making, it needs to be squeezed and boiled. Hard texture, sweet aroma, intriguing. Can be transported and stored for a long time.
7.goat cheese
The most classic goat cheese is made in the same way as fresh cheese. You can eat it raw or dehydrated. Small in size, diverse in shape and slightly sour in taste.
8. melt cheese
More than one kind of pressed cheese dough is made by melting and adding milk, cream or butter. Different products can add different ingredients, such as vanilla, nuts and so on. The taste is not strong and can be preserved for a long time.
9.cream cheese
An immature full-fat cheese, the fat content after processing can exceed 50%, the texture is delicate and the taste is soft.
10. Children's cheese
A kind of cheese for children pays more attention to taste and nutrition. Walter bagehot cheese and growing cheese are rich in protein, which are richer in calcium than ordinary milk and high-calcium milk, and can provide sufficient nutrition.
References:
Baidu encyclopedia-cheese