1. Parmigiano Reggiano
This cheese has originated in Italy. In markets,we can find a lot of hard cheeses which are sold under the pseudo name of parmesan. But it is not Parmigiano Reggiano, because this cheese is only made by Emilia Romagna and Lombardia, Italy. This cheese needs to be ages for at least 12 months and maximum for 36 months. This cheese has a nutty, caramel-y flavor with a hard, dry crunchy texture.
Tastes best: when grated on salads and pastas. This hard, salty taste gives Italian soups the perfect flavor.
Cheddar has originated from England. It is also made from cow’s milk. Cheddar was originated from Somerset, England. Cheddar,other than being a noun, is also a verb. “To cheddar” means a cheese-making process whereby the curds of the cow's milk are cooked and then milled into rice-size pieces. The pieces are then pressed into large blocks, and the blocks are stacked one on top of another to press out any remaining moisture. The good cheddar is aged at least one year. Cheddar is made in this traditional way. The color of cheddar varies from ivory to straw to deep yellow in color. The color of cheddar based feed of the cattle.
Tastes best: with sandwiches, grilled cheese and casseroles.
Mozzarella originated in Campania, Italy. It is made out of either cow or buffalo’s milk. This cheese is generally fresh pulled-curd cheese which is made from the milk of cow or water buffalo. This curd is heated in warm water and is stretched by hand before rolling them into balls. These balls of mozzarella are either sold fresh or are packed in a brine solution to add flavor. The texture of mozzarella is fresh, prized with texture with mild creamy flavor.
Tastes best: with drizzle of olive oil, coarse salt and pepper. And also, with pizza and sandwiches with tomato.
4. Monterey Jack
This cheese has originated from California, USA. It is also made from cow’s milk and is aged for about one month. Monterey Jack has a buttery and mild flavor with bit of tang. Monterey Jack belongs to the category of all American cheeses! Since it is fresh and quite young, the fat content is high, so this cheese is extremely melt-y. It is generally sold mixed with hot pickled peppers known as Pepper Jack cheese.
Tastes best: when used in grilled cheese, over chili, casseroles and with anything that needs melting cheese in a good amount!
Gouda was originated in Netherlands. It also used cow’s milk.Gouda is generally aged for about 4 weeks. But the improved quality ones are aged from at least a year. This cheese is a semi-hard to hard cow’s milk cheese from Holland. Gouda has a creamy wax-coated version of our regular cheese and its taste can range from mild to hard crumbly taste like good parmesan. The long aged Gouda has a crunchy texture due to concentration of calcium lactate or amino acid tyrosine crystals.
Tastes best: When Gouda cheese is young, can be melted and used. The older ones can be grated into casseroles and salads.
Roquefort originated in France. It is made from sheep’s milk. This cheese is aged at least a five months. Found naturally in the caves of Roquefort, France are the blue pockets of mold that dot a chunk of Roquefort are colonies of the mold Penicillium roquefort. Roquefort has a crumbly paste, sharp, sweet, nutty and moist flavor from yeast with grassiness from sheep’s milk.
Tastes best: in fall, when the cheese is freshly out to market or with honey and nuts.
Cotija originated in Mexico. It is made from cow’s milk and is aged at least for 3 months. The younger Cotija cheese tastes salty and has a mild flavor which is similar to young feta cheese. As it ages with respect to time, Cotija acquires a tangy, nutty taste with a coarser and driertexture.
Tastes best: on salads, on tacos, in rice and soups and everything else you can think of!
Chèvre originated in France. It is made from goat’s milk and its aging varies. Chèvre translates to goat. It is used to refer any cheese made from goat’s milk. In America, Chèvre is actually fresh goat’s milk cheese. It is un-aged and eaten ASAP. Sometimes, Chèvre is flavored with spices,herbs and garlic. Chèvre has a bright acidic with lemony flavor and finishes off with a chalky taste.
Tastes Uses: Crumbled in salads, breaded and fried, in sandwiches, in macaroni and cheese.
Taleggio is one of the oldest soft cheeses in the world. This cheese was made by monks from their grazing cows in order to eliminate waste.This is a washed rind cheese. The story is that the monks repeatedly washed the wheels clean of any mold that began to grow on their surfaces. Little did they know, they were actually fostering the growth of a slew of new bacteria on theinside and outside of the cheeses, contributing to pungent flavors and even more pungent surface smells. Taleggio is an Italian cheese. It is aged from 6to 10 weeks. It has a grainy texture with a buttery taste since it is washed repeatedly with salty brine. It is known that, Taleggio actually smells like feet. A rich, meaty, buttery feet
Tastes best: the way it is!
Feta originated in Greece and is made from either Sheep’s milk or goat’s milk. Feta is one of those cheeses that may bear the label to be protected designation of origin. That is, actually a cheese may only bear the label "feta" in the E.U. if it comes from either mainland Greece or Lesbos, and is made with at least 70% sheep's milk. Feta is aged for about 3 months and is made by soaking freshly pressed curd in salt water.It has a tangy, moist taste with can be completely crumbly or moderately creamy.
Tastes best: when broiled with olive oil, or crumbled in salads, used in place of Cotija in Mexican dishes.
Emmental is originated in Switzerland. Like many other cheeses, it uses cow’s milk and is aged for at least 4 months. This isthe cheese you see in Tom and Jerry, and Jerry loves it. Yes, this is that Swiss cheese which has holes in it. It is an Alpine style or Mountain cheese.The curds are cooked and then pressed together firmly. The holes formed on the cheese wheels are the bubbles of Carbon dioxide created by Propionibacterium freudenreichii bacterium which feeds on lactic acid. Emmental is highly melt-y and has a sweeter taste.
Tastes best: as fondue, in grilled cheese and casseroles.
So, which cheese do you like?