Cheese is a favorite product of many people. Due to the wide variety of varieties and tastes, color and texture, it is suitable for any gastronomic event, as a snack or dessert.
Like many other dairy products, cheese provides the body with protein, vitamins, healthy minerals, saturated fats. Cheese is one of the best sources of calcium.
Cheeses are classified geographically or by location.origin, in accordance with variations in production technologies, dairy type, general characteristics (taste, structure, size), physical properties (shape and appearance), moisture content. They categorize cheese into four main types - soft, semi-soft, semi-solid and hard. It depends on the amount of moisture directly affecting the structure of the cheese.
Actually recently it became to determineproduct characteristics such as low-fat cheeses, soft cheeses and sharp cheeses. That's about this aspect of the cheese itself and speech, although the same variety of cheese at the same time can be low-fat and soft, and soft and spicy.
Most cheeses are made from wholeof milk. Certain varieties are from skimmed milk or whey. The distinctive taste, the characteristics of the structure depend on the type of milk, the methods of its layering, the type of bacteria that are used in the process of ripening cheese. Also amounts of salt or other seasonings added to cheese. No less important are conditions such as temperature, ripening time, humidity level. Sometimes, it would seem, insignificant changes in the processes can have significant consequences and the final result is a completely different cheese to taste, different from a particular variety.
In general, of course, as such, the definition of "low-fat varieties of cheese" is somewhat wrong, because any cheese contains fat.
Among the cheeses that have become customary to call aslow-fat cheese due to its low fat content, the following can be listed: ricotta; feta; Chechil; Goudette granulated cottage cheese; suluguni; Polar Valio; Adyghe; Arla, Oltermany; Viola Polar, Grünlander, Fitness. However, it should be noted that the concept of "low-fat varieties of cheese" does not mean "light" products.
Homeland cheese Chechil Armenia and Turkey (Anatolia).In structure, it resembles suluguni and mozzarella. It is produced in the form of dense, thick, “twisted” cords rolled into eights. Chechil ripens in seawater and is often smoked before consumption.
Another cheese, which is also referred to the category of low-fat varieties of cheese, although it is produced on the basis of soy milk - tofu.
Тофу, доступный и на восточных, и на европейских markets, surprises with its great variety. However, it is divided into two main categories: fresh tofu, made from soy milk, and processed tofu, made from fresh tofu.
Tofu - low-calorie product, contains a relatively large amount of protein and low fat. It contains a lot of iron, depending on the coagulant used in the manufacture of calcium and magnesium.
Soft cheeses include cottage cheese,Ricotta, Brie, Dorblu, Roquefort, Mozzarella, Munster and the like. These cheeses are in harmony with fruit and meat, often used as a breakfast product.
Spicy cheeses have a strong flavor.The longer the cheese matures, the sharper it becomes. After nine months of ripening, it is believed that cheese can be classified as spicy. After fifteen months of ripening - extra sharp. Spicy cheeses are served with different dishes and with wine. Among the sharp cheeses can be distinguished cheddar, dorblue, limburger, Asiago.
Moldy cheeses are defined as soft and sharp varieties. They are served in salads or with fruit - pear, figs, dates. Sometimes with sparkling wine, Sauvignon Cabernet, Porto, Zinfandel varieties.
