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There are literally hundreds of different types of cheese
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Cheese is usually made by souring milk and adding rennet (digestive enzymes that are usually extracted from the fourth stomach chamber of calves) to separate the milk into solid curds and liquid whey. Unless you're like Little Miss Muffet and on a soft cheese
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Fresh and Mild Cheese These are the unripened cheeses resulting after the initial separation of curds and whey. Since they are so mild, fruit or spices are often added; this helps preserve and neutralize the cheese as well as adds flavour. |
Blue Cheese Blue cheese can be made from cow, sheep or goat milk; moulds are then added to produce the characteristically blue veins. Cheeses are then pierced with needles to allow air inside for maximum bluing. Beware: you'll love it or hate it. |
Stinky Cheese Epoisses de Bourgogne |
Soft Cheese Soft cheeses are only a month or two old - at this time, evaporation of water is at a minimum so the cheese is not hard, but the ripening process has imparted all sorts of tastiness. The best of both worlds! |
Hard Cheese Hard cheese should be worthy of so much more than just grating. These are usually aged for a number of years and therefore are intensely flavoured. The next time you prepare a tasty plate, make sure to have one of these: |
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United Kingdom British cheeses |
France France has produced more types of cheese |
Spain Variations in climate and geography mean there are a number of wonderful Spanish cheeses |
Italy Italian cheeses |
The Netherlands As the world's largest exporter of cheese, there's a good reason the Dutch |
Vegetarian cheeses are not made with animal-produced rennet but with a fungal-based substitute. Vegan cheeses use no animal by-product whatsoever and are usually soy- or almond-based. See the external links below for links to informational pages.
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Vegan/Dairy-free |
Vegetarian/Rennetless |
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