White cheese: names and types

This creamy product has a soft texture. Usually, cow milk is taken for its production.The finished product is similar in its properties to home-made cheese products. If the cheese mass is prepared according to the traditions, then lemon juice is added to it, so the light lemon scent emanates from the cheese. But more often now rennet is used instead. If the cheese is heated, it will become softer, but it will not melt.

The famous Parmesan, originally from Italy, is made according to the ancient traditions of the country and is known for its harsh aroma. In structure it is dry and hard. The production is usually based on skimmed cow's milk, while experts maintain it for a long time. Since this variety is produced by enterprises located in two regions - Reggano and Padano, Parmesan is called the locality where it was made.

This very famous worldwide variety of cheese is an integral ingredient of Greek salad. It stands out in bright white color and a rough crust. The product should be stored in brine so that it remains salty and moist, this is the secret of its original taste. Feta is also divided into several species. For example, Feta Light comes from 30 percent goat milk, and there are also varieties with higher fat content.

Previously, buffalo milk was used to cook Mozzarella. In fact, this is the traditional recipe, although now it is not exactly complied with, and already skimmed or whole cow's milk is taken as the basis. The tender semi-soft texture of Mozzarella is due to the fact that during the preparation of the mixture hot whey is added to it, and the mass is kneaded with the hands like a dough. To simplify this process, the mixture is periodically heated. Formed pieces for some time lie in a cold saturated salt solution. By the way, this mass is especially called mozzatura (trimming).

White cheese Jack with a touch of ivory is the name of the master, who created a unique technology for the manufacture of the product. At the enterprises for production is taken, as in the previous case, skimmed or whole milk. On ripening, the mass is given 12–14 days. By the way, Jack makes excellent sandwiches, because his texture is oily.

Ricotta is well acquainted with lovers of experimenting with spices, because in this case, additives help to reveal the taste of the dish. Nutmeg is particularly suitable. Sweet Ricotta belongs to the useful varieties, its fat content is only 13%, and at the same time it is rich in useful microelements.

If you look at the cheese counter in the store, something is wrong with the appearance of the product, it is better not to take it. Of course, this does not apply to cheeses with mold, which may seem spoiled to someone.

It is worth paying attention to a few points.

• The integrity of the structure. If cheese has a crust, it should be smooth, without cracks and holes, since bacteria develop in such places.
• Features cheese eyes. When the eyes are too small and not typical for a particular variety, it means that the preparation technology was not strictly followed. And the fact that poor-quality milk was taken as a raw material will be said by an uneven distribution of eyes, that is, small ones accumulate outside, and large ones closer to the middle of the head.
• The place of the cut. Even in the case of a product that does not have a crust (this is a hard crust on the surface) after a while a dryish crust should appear on the cut. Otherwise, it is better to look for another option, since this suggests the addition of vegetable fat to the mass, especially if small drops of liquid can be seen at the cut point.
• Elasticity. Cheese head should restore its former shape after a light touch.
• Color uniformity. A bad product can easily see various spots, streaks. Whitish plaque on the round cheese on top is a sign of the presence of microorganisms in it.

If possible, it is better to check the smell of the goods. If you feel a sign of ammonia, do not take the bar, because there began the process of decay, which may not be visible yet outside. In the case of moldy varieties, you just need to remember that the blue species smell of penicillin, slightly reminiscent of acidified curd.

In some stores there is the possibility of tasting. This will help not only to understand whether the cheese bar is fresh, but also to understand the tastes of the varieties, to find a suitable one according to personal preference. If it is noticed that a piece of something fragile and breaks, then it is worth noting that this is not a quality product. And also overly cheap goods should not be taken, if the price is low, it often indicates the use of poor raw materials during production. Exceptions are only periodic discounts, promotions.

Of course, left without packing, the bar quickly disappears, loses its structure and flavor, the same taste. Now many cheese products are simply wrapped in plastic films for storage - it is quick and convenient, but it is not good for cheese. The sliced ​​cheese must be supplied with air, and the film often contributes to the active life of harmful bacteria on the surface of the slices. If you bought the goods already wrapped in a film, when you come home, you should change the packaging.

It should be cut out of the material square. It must be doubled or even three times larger than the product itself. The piece should be laid diagonally, its thick part should look into the corner, and the thin one - in the middle of the parchment. In turn, it is necessary to bend the sides of the paper in the process of wrapping the bar. That "tail", which will eventually remain at the top, you need to glue tape.

Since the old packaging is no longer there, there is no information about the expiration date, so you should not rush to throw out the film - It is recommended to rewrite important information separately on a piece of notebook, and then paste it in a prominent place on the new packaging. If several varieties are purchased, then the variety should be indicated on each package. Soft cream cheeses, by the way, are allowed to be stored in plastic packaging so that they do not dry out. And those varieties that are stored in the brine, for example, already known Ricotta and Mozzarella, should be in it and remain when stored in the refrigerator. Just need to remember that their shelf life is less than that of durum varieties.

How to make cheese with your own hands, see below.