Cheese（cheese）, also known as cheese, is a fermented milk product. Its properties are similar to those of commonyoghurtThere are similarities. They are all made through fermentation, and they also contain health care productslactobacillusHowever, the concentration of cheese is higher than that of yoghurt, which is similar to solid food,nutritive valueIt is also more abundant.
Pour the fresh milk into the tube and stir it to extractcreamAfter that, place the pure milk in a hot placefermentation。When the fresh milk has sour taste, pour it into the pot and boil it. When the yogurt is in the shape of tofu, scoop it into gauze and squeeze it to remove water.Then, putquark Put it into a mold or a wooden plate, or squeeze it into shape, or cut it into squares with a knife, and the raw cheese is made successfully.Most people put a few pieces of cheese in their luggage to satisfy their hunger and thirst in case of emergency.
Method of cooked cheese
Cooked cheese is slightly different from raw cheese.When making cooked cheese, boil it firstMilkskinThe remaining fresh milk, or the fresh milk after cream extraction, is left for a few days to ferment.After the yoghurt is coagulated into soft blocks, filter off the excess water with gauze, put it into a pot and slowly cook it, stir it while cooking, scoop it into gauze when it becomes mushy, squeeze it to remove the water, and then put the milk dregs into a mold or a wooden plate, or squeeze it into shape, or cut it into different shapes with a knife.After the cheese is made, it should be placed in the sun or in a ventilated place to harden it into dry.
Making milk source
Use 63 ℃ low-temperature sterilized milk, because the high-temperature sterilized milk can no longer be used as raw materials.If you are fromcowIn addition to filtering, heating and sterilizing the fresh milk from the breeder, you should inform the supplier in advance not to overfeed the cows with too much water the day before milking, which will reduce the quality of milk.In addition, the supplier must be advised not to try to add cow by-products in the milk. You are very smart and will easily expose his tricks.
Disinfection link
In the manufacturing process, harmful microorganisms always appear in places you never expect.Or you may fail to succeed when you mature the cheese, or grow harmful mold stains (excluding the cheese added with mold). The contaminated cheese cannot be eaten, so the tools for making cheese must be sterilized within the scope of your ability.Since there are many bacteria in both hands and hot water is needed during cheese making, it is recommended to wear sterilized rubber gloves.
temperature control
Don't underestimate the temperature control. Many lactic acid bacteria necessary for cheese production have corresponding temperature ranges for fermentation temperature, for example, in cheeseStreptococcus thermophilusHigh temperaturestarter culture In the process of heating milk, if it is lower than the fermentation temperature, there will be insufficient acid production. Although some cheese does not need to produce sour curd, it needsRennetDirect curd, but the appropriate flavor, no doubt add a lot of meaning, more greatly enrich the variety of cheese.But if the temperature is too high, it will prolong the coagulating time, and at the same time, the cooking taste will appear.
(1) Measure the temperature with a thermometer from time to time.
(2) Milk should not be heated directly, but should be heated without water.(Large and small pots)
Application of pH meter
Tools for determining the fermentation stage and evaluating the effectiveness of lactic acid bacteria.
Starter and rennet
FirstStarterAdd a small amount of preheated milk to "completely" melt.The rennet needs to be shaken and dissolved with purified water.
The above points are the basic precautions for making cheese.If you are patient enough and hope to love this perfect food forever.Then be patient and prepare. Don't hope to succeed at once. Persistence is more important.Once an Italian chef learned three methods of making cheese, and it took nine years.Of course, he doesn't have the opportunity you have now. I don't want you to take so long to learn.
Detailed production process
cheese
The cheese manufacturing industry was originally a seasonal industry, with many businessesdairyIn the summer, some of the remaining fresh milk is processed into cheese.The manufacturing process of cheese is mainly to coagulate, cut and heat to form curd, and then press, ferment and remove itwhey。The whole process is a microbial transformation process.In this process, enzymes produced by bacteria make cheese emit attractive fragrance and form its unique tissue.
The production method of cheese is to firstly carry out rapid processing of fresh milkPasteurization(70 ℃ for a few seconds or 66 ℃ for 15 seconds).Then add the starter（Streptococcus）, sugar andlactoseIt starts to turn into lactic acid.When the proper acid value is reached, add rennet to make the milkProtein denaturationAnd produce "clot".Cut the clot into pieces and dry it by steam blanching.The temperature of the steam depends on the type of cheese produced.The blanching method can make the cheese particles shrink and agglomerate and extrude the clots.Acidity, temperature, and the freshness of cheese all accelerate the formation of clots.The clots sink to the bottom of the bucket and stack together, and the separated whey flows out from the bottom of the bucket.Chymosin, acid and hot olive make casein change, and the clot changes from rubber to dough.Cut the clot into small pieces, add salt to dissolve some proteins, help knead, and properly control the activity of bacteria during ripening.Put a small piece of curd into the mold and press it to dry to become cheese.Finally, turn the cheese over, wash it, add oil and wrap it, and put it in storage to ripen it.The taste and variety of cheese depend on the manufacturing process and the selected fermentation strain.
The packaging and storage conditions of cheese have a great impact on its shelf life.General cheese has common requirements for packaging.First, oxygen must be isolated to prevent mildew and deterioration;Second, keep moisture to maintain its flexible tissue and avoid weightlessness.Generally speaking, the higher the moisture content of cheese, the more likely it is to deteriorate and rot.Mould such as Penicillium is an important factor that causes cheese deterioration, and it often appears in the cracks and pores on the surface of cheese.Cheese skin is generally not dry, so it is easy to grow mold.Although the acid value of cheese is not enough to resist the growth of bacteria under low temperature storage conditions.High moisture soft cheese andcream cheese It is very easy to be attacked by yeast and mold and deteriorate.Cheese is usually packed with aluminum foil coated with heat sealing paint on the inner surface.Since the microorganisms that cause cheese deterioration are aerobic bacteria, cheese should be packaged in oxygen isolation.If vacuum and sealed packaging filled with inert shielding gas are used, the protection effect will be better.These packaging methods have already been applied commercially.The general requirements of cheese for plastic film wrapping are as follows
1. Mechanical strength: the mechanical strength of packaging materials should be considered in combination with the sealing method and batch packaging requirements.
cheese
2. Non toxicity: The packaging materials must adapt to the characteristics of the product, and the transfer and pollution of harmful ingredients to the product are not allowed.
3. Moisture control:Water vapor transmittanceLow to prevent cheese from losing moisture during storage (e.gSwitzerlandThe hard "Cheddar" cheese produced is 38% moisture.The manufacturer stipulates that the water dispersion loss in the first month after delivery should be 4%, and then the monthly water dispersion loss in the ripening process should be 1%).
4. Oxygen permeability rate: in order to prevent mildew, the oxygen inside the package must be controlled at a very low limit.Therefore, the oxygen permeability of packaging materials should be very low.In actual production, the sealing effect of packaging is more important than the oxygen permeability of packaging materials.
fivecarbon dioxidePermeability: Almost all living microorganisms will emit carbon dioxide.However, for the well processed hard cheese, the carbon dioxide released by the microbial flora is very small. Some of the carbon dioxide is dissolved in water and some is lost.In some cases, some fermentation bacteria can release a large amount of carbon dioxide gas in a short time, and the sealed packaging can not penetrate carbon dioxide, which may cause perforation of the packaging film, or even swelling (distension).However, in fact, there is some carbon dioxide inside the package, which can effectively inhibit the growth of most microorganisms and help prevent cheese from mildewing.Therefore, the bag culture materials should have appropriate carbon dioxide transmittance.The packaging materials of cheese are generally polyethylenepolyvinyl chloride, ethylene copolymerPolyvinylidene chloridePolyamide, plastic coated fiber materials, aluminum foil and various plastic coated paper products.Heat shrinkable film packaging cheese can adapt to different shapes of products, and tightly wrap the products, eliminating the excess air inside the packaging.The bag made of the above materials with low air permeability and vacuum packaging is also very effective in protecting the quality of cheese, and has been formally applied in actual production.
Learn about western food from cheese, taste western food from cheese time
Storage mode
Although cheese is relatively resistant to storage, it is always infermentationIn the process, it will deteriorate if the time is too long.Although this change is slow, one day cheese will become inedible.
Now, there are more and more varieties and eating methods of cheese.In addition to making western dishes, cheese can also be cut into small pieces and eaten directly with red wine. It can also be added to steamed bread, bread, biscuits, hamburgers, or mixed with salads and noodles.With the increasing foreign exchanges, more and more young people have a clearer understanding of the nutritional value of cheese.Maybe you haveCheeseburger、PizzaOne of the important ingredients in these delicious foods is cheese.
Cheese is a dairy product with high nutritional value. Every kilogram of cheese product is concentrated from 10kg milk, so its nutritional value is higher than that of milk.In the same way, the nutritional value of cheese is also higher than that of yogurt, which belongs to fermented dairy products.You will find this through the previous introduction.
classification
Announce
edit
Fresh Cheese
Without mature processing, directlyMilkIt is made by removing some moisture after solidification.The texture is soft and moist, emitting fresh milk fragrance and light sour taste, which is very refreshing.But the storage period is very short, so you should eat it as soon as possible.
White mold cheese
White mold cheese
The epidermis is covered with white fungal villi, which can maintain the mold and fungus on the epidermis when eaten, and can also be removed according to taste.The texture is very soft, and the milk smell is rich.Generally, this kind of cheese is not used for cooking.
In the mature period, it needs to be washed frequently with salt water or local specialty wine. The skin is orange red, the interior is soft, the taste is mellow, and the aroma is rich.
Semi-hard cheese
During the manufacturing process, it is forced to remove some moisture.The taste is mild and smooth, easy to be accepted by ordinary people.Because its texture is easy to dissolve, it is often used for cooking dishes in large quantities.
It needs to be squeezed and boiled when making. It is hard, fragrant and thought-provoking.It can be transported and stored for a long time.
Goat cheese
The most classic goat cheese making methodFresh Cheese The preparation method is the same, which can be eaten fresh or after water removal.Small size, various shapes, slightly sour taste.
Processed cheese
More than one kind of extruded cheese ball, which is melted and then added with milkcreamOr butter.Different ingredients can be added to different products, such asvanilla, nuts, etc.The taste is not strong and can be preserved for a long time.
Cream cheese
An immature full fat cheese, after processing, its fat content can exceed 50%, with fine texture and soft taste.
Children's cheese
A kind of cheese prepared for children, which emphasizes taste nutrition more. Its rich protein and calcium content is richer than ordinary milk and high calcium milk, which can provide adequate nutrition.
Edible Guide
Announce
edit
Edible method
Applicable quantity
20g each time.
There are many ways to eat cheese, or soak intea with milkIt can be eaten in the middle, or chewed slowly like dry food. The more you chew, the more you can taste it.
Auxiliary materials: right amount of cream, right amount of low gluten flour.
Practice:
1. Preheat the oven to 170 ℃.Spread the cream in the auxiliary materials evenly on the pie plate, and then sprinkle the wheat flour evenly.Then spread the special baking paper on the pie plate.
2. Digestive biscuits are broken with stick surface and sprinkled evenly on the pie plate.
3. Stir the soft cheese evenly.Add granulated sugar, low gluten flour, dry Taolu wine and eggs, mix them, and then pour 70g orange jam into the mixture.
Mango Maoshisi Cake
This cake doesn't need eggs. It's easy. You can try it
Material: 15cm or 18cmNon-Fat Cake(sponge cake) 1 piece (1.5cm or 2cm slice)
Mango paste 100g
Cream cheese 100g
Fine granulated sugar 50g
3 egg yolks
3 pieces of fish gelatin (I don't have any, but I used 8g of fish gelatin powder)
1. Put the clear cake into the mold.(It is better to coat the cake surface with wine to maintain the soft texture)
2. Beat cream for standby.(The bowl will not pour out even if it is inverted)
3. Mix cream cheese (softened) with granulated sugar, and then add egg yolk.(Cheese should be completely softened, no grains, and become paste)
3. Soak the fish film holder in hot water.(Fish glue powder should also be dissolved in hot water to keep it liquid, and it will coagulate soon)
4. Add mango paste and rum（BrandyCan also be), lemon paste, lemon juice, cream, fish gelatin solution mixed, and then poured into the cake mold, into the refrigerator snow frozen.(It's better to spend the night on ice)
How to make it: use a mixer to soften the cream cheese, then mix the egg yolk and white granulated sugar together to a thick paste, mix the cream cheese, add the soaked and dissolved fish gelatin water, add the love card after mixingFresh creamAnd mixed strawberries
cheese
Pour the batter into the pie plate and sprinkle the remaining jam on the surface.
3. Add yogurt, mix well, add honey red beans or raisins, and put them into a baking cup or baking mold;
fourOven preheatingBake at 180 degrees for about 30 minutes or until the surface is colored.It tastes smooth and delicious, and won't feel greasy.
The better ways to eat are:
It's delicious to make sandwiches after slicing.Common bread with lettuce, chicken orHamAdd cheese slices. If you have an oven, bake the cheese until it melts and then take it out to eat.If there is no oven, usePanHeating is OK.The dishes in the middle can vary with the seasons.Italian style sandwiches can be served with sweet pepper, tomato, spinach leaves and turkey meat.
Sandwiches with only cheese can also be fried in a lightly oiled pan until both sides are golden, and the cheese melts.
If you are not afraid of being fat, there is another way. It is delicious.
Cut the cheese into small pieces one centimeter square, wrap the egg liquid, then pass the bread powder, and repeat.Fry until golden brown. Season with salt and pepper.
Soft varieties, such as cream cheese, bree cheese and cotage cheese, can be spread on bread or fruit and eaten together. The milk smell is strong, and I personally think it is delicious.
I usually eat it with bread, and sometimes I eat it in cereal, which is very delicious!You can also put it in when you are frying rice and noodles, put it in when you are out of the pot, bake it in the microwave oven for 1 minute, and then mix it again!It's delicious.Mix cheese and eggs, add some flour and seasonings, and bake them in the oven. The cake is delicious.In addition, after the bread is pasted with milk, put a large piece of cheese into the oven and melt it. Then sprinkle pepper and add ham, which is a simple operation.
Sandwich gift box
Ingredients: 1 piece of toast, 5 pieces of bagel cheese, 4 pieces of bacon, 2 pieces of eggs, 3 pieces of ham, 3 pieces of lettuce, half tomato, half cucumber, tomato sauce, salad sauce, mustard sauce
Practice:
1. One piece of toast. Cut the top edge of the toast with a knife to make a gift box cover. Cut the inside of the toast vertically without cutting it to the end. Use a knife to cut across the bottom, leaving the two sides not to cut the bottom of the gift box.
2. Then take out the inside of the toast, and slice the inside evenly.
3. Spread tomato sauce and salad sauce evenly on the toast, put the materials, spread yellow mustard sauce on the cucumber, put bagel cheese slices, then put ham slices, and put your favorite sauce on the other toast.
4. Cover all the toast slices and cut them from the middle with a knife. The cover is decorated with ribbons. The sandwiches cut can be put into the gift box and covered.
Suitable crowd
All people can eat cheese.
Cheese is one of the best calcium supplements for pregnant women, middle-aged and elderly people, and young children with vigorous growth.
cheese
Cheese is a dairy product, so it needs to be refrigerated (not frozen). It can be used directly. As for how to eat it, it depends on personal preferences. Generally, it is madeSandwichIf you are busy on this day and have no time to eat, it is recommended to eat cheese, because the cheese is too full to be hungry.If you are still hungry, you can match itSteamed bunsOr bread and so on. Of course, this is totally Chinese food.
You can also put it in the hot pot to make the primer. A cheese hot pot is also good.
Of course, the simplest thing is to eat it directly, which is to eat it directly. It is not worthy of anything, if you are used to it.
As for how much to eat, you can decide on your own, but it is recommended not to eat too much, just 1-2 pieces (pieces), because cheese is a kind of food with high nutrition and high calorie, easy to get fat, and control the amount!
Not suitable for people
Cheese is not easy to digest after eating too much, which is not suitable for people with poor stomach and intestines, but suitable for people with poor physique, because cheese is rich in protein, calcium, fat and many other nutrients.The elderly had better not eat it. Cheese is the extract of high nutritional ingredients in milk, so it contains high fat ingredients. Although there are low fat ones on the market, they are concentrated in high concentration, which is bad for the digestive system of the elderly.
Main efficacy
Announce
edit
Edible efficacy
cheese
Cheese is the concentrated and fermented milkDairyIt basically eliminates a large amount of water in milk, and retains the essence with high nutritional value. It is known as the "gold" in dairy products.Each kilogram of cheese product concentrates 10 kilograms of milk protein, calcium, phosphorus and other super brands needed by the human bodynutrientThe unique fermentation process makes the nutrient absorption rate reach 96%~98%.
Milk products are foodCalcium supplementCheese is the dairy product with the most calcium, and these calcium are easy to absorb.In terms of calcium content, 250 ml milk=200 ml yogurt=40 g cheese.
Cheese can enhance the ability of human body to resist diseases, promote metabolism, enhance vitality, protect eye health and protect skin beauty.
Lactic acid bacteria and their metabolites in cheese have a certain health care effect on human body, which is conducive to maintaining the stability and balance of normal flora in human intestinal tract, and preventing constipation and diarrhea.
Cheese contains more fat and heat energy, but its cholesterol content is relatively low, which is also beneficial to cardiovascular health.
cheese
British sleep doctors believe that people eat some cheese when eating, which helps prevent dental caries.Eating foods containing cheese can greatly increase the calcium content in the surface of teeth, thus inhibiting the occurrence of caries.
latelybbcThe Truth about food, a program about food science, was produced. It cooperated with many famous universities in the world and used nearly 500 volunteers.Many of these research results have completely broken our misunderstanding of food.
First, take an example that we have always mistaken for true - yogurt.For a long time, everyone believed that the lactic acid bacteria contained in yogurt could activate the digestive function in the intestine and help fight against diseases.The research results show that yogurt does contain a lot of lactic acid bacteria, but after passing through the strong acid environment of the stomach, there are few of these beneficial bacteria left when they reach the large intestine, so drinking yogurt is basically not helpful to increase the number of beneficial bacteria in the human body.Instead, it is to eat some foods that "help cultivate beneficial bacteria inherent in the human body", such as garliconion, artichoke, leek, etc.(Note: artichoke, also known as French lily and artichoke, is a perennial herb that uses flower buds for food in the genus Cirsium of Compositae. It is native to the Mediterranean region, now in Europe, South AmericaNorth America, Africa and parts of Asia.The flower bud and receptacle in the flower bud are edible.In Europe, artichokes are known as the "king of vegetables".At present, it is available in some supermarkets in China.)
Medicinal efficacy
Sweet and sour, mild in nature
It has the effects of tonifying the lung, moistening the intestines, nourishing yin and quenching thirst
It can cure deficiency, heat, thirst, bowel dryness, constipation, skin dryness, rash and itching.
Cheese originated from West Asia, which is a kind of food handed down from ancient times. However, the flavor of cheese really began to brew in Europe.By the 3rd century BC, the production of cheese was quite mature.In fact, peopleancient GreekAt that time, he had offered cheese to worship the gods,Cheese CakeIt originated in ancient Greece, and in ancient Rome, cheese became a gift to express praise and love.Then the Romans spread the cheesecake from Greece to Europe.
Cheese French call it "fromage", German call it "kaese", and Italian call it "formaggio". In English, cheese cake is also often used to describe cool pin up girls.
In 1952, Milkana Bagefour was born in the foothills of the Alps and is an international brand under the Savincia Group. Today, Bagefour cheese has sold more than 10 series and more than 50 varieties of products in retail, catering and industrial channels.
China's dairy industry has a long history.Although the world cannot confirm when and where the first cheese was made.However, in 2014, Chinese and foreign scientists found the real cheese in 1615 BC at the Lop Nur River Cemetery in Xinjiang, China, which is more than 3600 years ago and is the oldest cheese remains found in the world so far.It can be seen from this that the production of Chinese cheese started at least in the late summer and early Shang Dynasty, and it is a very old milk food of western ethnic groups in China.To be sure, China is one of the birthplaces of cheese in the world.[1]
Today, there are still many traditional cheese products in different forms in all parts of China, which are popular with the people.Cheese is called milk tofu in Inner Mongolia, Qula in Qinghai, Tibet and other places, milk cake in Guangdong, milk fan in Yunnan, and Suzibai and milk pimple in Xinjiang and other places.The coagulating methods used include the ancient acid method, the popular rennet method, and the alcohol method. Combined with heating or concentration, they can be made into court cheese (bowl cheese), cheese, etc.[1]
allusion
In October 1992, when Xisi Snack Hutong was founded, Hu Weiqing attended the opening ceremony. The old man was 87 years old at that time, and he also drank two bowls of cheese. He said, "I haven't drunk it for more than 30 years. It's still the same flavor.".
One of the national leadersTian JiyunWhen I visited the West Four Snack Alley, I kindly said to me: "You are father and son soldiers. This is China's food culture, which cannot be lost, cannot be lost!" At that time, my enthusiasm was hard to express. At that time, Chinese Americans asked me to come to the United States with a monthly salary of 2500 dollars. In order to keep Beijing snacks alive, I really did not go.
customs
Popular in Europe
cheese
1. Brie
One of the most famous cheeses in France is named for its origin in Biran, Central Province.There are many varieties, with general color ranging from light white to light yellow, soft and salty, and rich milk flavor.It is in the shape of a round disc, with a diameter of 18-35cm and a weight of 1.5-2kg, includingMilk fat45%。Biran cheese was first made in the 17th century. In 1918, it was known as the "king of cheese" and became famous all over the world.The best way to preserve Biran cheese is to put a piece of clean cardboard on the cut side (this can prevent the cheese from flowing), and then store it in a cool place or in the refrigerator.
2. Bosworth Leaf
fromGoat milkThe Bosworth cheese made has a creamy texture, and it doesn't taste as exciting as some cheeses.If you don't fully adapt to the taste of cheese, you can try Bosworth cheese first.
Nutrition: 80 calories per 30 grams, 0.27 grams of carbohydrates, 6.3 grams of fat, 5.6 grams of protein.
3. Caerphilly
It is a kind of Welsh full fat white cheese with mild taste and a little salty.At first, Kalfili cheese was eaten as salt by miners in Wales. When they worked sweatily in the hot mine, they always took some Kalfili cheese with them.It can not only be eaten together with grapes and apples, but also served as a condiment or with sausage.
Nutrition: 125 calories per 30 grams, 0.03 grams of carbohydrates, 10.4 grams of fat, 7.9 grams of protein.
4. Cheddar
Cheddar cheese is one of the most popular cheeses in the world. It is produced in Cheddar, Somerset, England, and has a long history.It is a hard full fat milk cheese with white or golden color, fine texture and soft taste. It weighs 30-35kg and contains 45% milk fat.The texture is soft, the color varies from white to light yellow, and the taste varies according to the storage time. Some are slightly sweet (9 months), and some are relatively heavy (24 months).Cheddar cheese is easy to melt, so it can also be used as a condiment.
Nutrition: 123 calories per 30 grams, 0.03 grams of carbohydrates, 10.3 grams of fat, and 7.5 grams of protein.
5. Cheshire
It's a bit crisp, looks like silk, smells a bit sour, and tastes a bit salty.If it is matched againTomatoesEnjoy it together, and the taste will be even better.
Nutrition: 113 calories per 30 grams, 0.03 grams of carbohydrates, 9.4 grams of fat, 7.1 grams of protein.
The texture and skin of cheese are relatively hard. The biggest feature of its appearance is that it has pores, which is caused by bubbles during fermentation.It has a strong fruity taste and a stimulating taste.Can be madeCheese hotpotOr with rich red wine, such as BordeauxMedoc（Medoc）。
Nutrition: 200 calories per 30 grams, 0.03 grams of carbohydrates, 13 grams of fat, and 7.5 grams of protein.
7. Feta Cheese
Greek, a kind of soft cheese made from goat or sheep milk and marinated in brine.The world famous Feta cheese can be said to have become a synonym for goat milk cheese, while the Greek's daily meals, from appetizers, main courses to snacks, can almost see the traces of Feta cheese.The content of sheep milk in authentic feta is high.
8. Mascarpone
Strictly speaking, it is only coagulated cream rather than cheese, neither coagulated lactobacillus nor fermented by bacteria.Originated from the Lombardy region in northern Italy in the 17th century, the name originates from the Spanish Mas quebueno (Italy was ruled by Spain at that time), meaning better thangood.Commonly used to make traditional Italian pastries:Tiramisu。
9. Mozzarella
ItalyCampaniaA mild cheese produced in Naples, made from buffalo milk, light yellow in color, weighs 0.5-1kg, and contains 50% milk fat.This cheese is one of the important raw materials for making PIZZA.
10. Parmesan
A kind of hard Italian cheese that has been ripe and dried for many years. It is light yellow in color and has a strong fruit taste. There are boxes or iron cans of powder in general supermarketsParmesan cheese sell.Parma cheese has a wide range of uses. It can not only be rubbed into chips, used as seasoning for pasta, soup and other dishes, but also made into exquisite desserts.ItalianThey often mix large pieces of Parmesan cheese withFigServe with pears, or break them into small pieces, with aperitif, as a snack before meals.Because of its long maturity period, it is more easily digested and absorbed by the human body than other cheeses, and has become one of the best cheese varieties in the world.
11. Red Leicester
The color of Red List cheese is a bit like the fruit of carmine tree, which is yellow and red.It tastes as smooth as milk and tastes mild and mellow.
Nutrition: 120 calories per 30 grams, 0.03 grams of carbohydrates, 10.1 grams of fat, 7.1 grams of protein.
This soft and orange cheese is considered to be a kind of Cheshire cheese. The blue lines in the cheese are because a steel mold was used on the cheese during the production process to let air in. When the cheese was fermented for 6 to 8 weeks, the blue marks around the mold were left on the cheese.Sarop Blue Cheese is easy to eat. Just grind it and mix it with salad.
Nutrition: 105 calories per 30 grams, 0.03 grams of carbohydrates, 9.1 grams of fat, 7.8 grams of protein.
13. Somerset Brie
The French prefer Somerset cheese, which tastes mild. If you want to taste the pure flavor of Somerset cheese, you'd better buy it and eat it immediately.It's best to eat with vegetable saladGrape, or a piece of bread.
Nutrition: 92 calories per 30 grams, 0.2 grams of carbohydrates, 7.2 grams of fat, 6.6 grams of protein.
14. Stilton cheese
The original birthplace of Stilton Cheese was in EnglandIrelandThe county in the east, however, sold well in Stilton, hence its name.Now Stilton Cheese is protected by English law and is only allowed inLeicestershire, Nottinghamshire and Derbyshire.Stilton cheese is the world's top threeBlue cheese One, the taste is strong.If you don't like sour and hot cheese, you may find it hard to understand why some people are crazy about Stilton cheese.
Nutrition: 100 calories per 30 grams, 0.03 grams of carbohydrates, 8.1 grams of fat, and 6 grams of protein.
15. Wensleydate
The white Wenslade cheese tastes silky and sweet. It will taste better if eaten together with garlic and cranberries.Usually, it is a good dessert with apple pie and fruit cake.
Nutrition: 113 calories per 30g, 0.03gcarbohydrate, 9.5 g fat, 6.8 g protein.
