Well, not necessarily. When most Americans think of cheese, we think of maybe nice sharp or mild cheddar or a nice piece of good ol’ American on a burger, or maybe some nice stringy mozzarella on our pizza. The one thing that these do have in common is your origin. A cow. But a lot of cheeses come from other sources aside from cow, it also produced from the milk of buffalo, goats, sheep, yak, camel, and allegedly back in the day, history informs us that the Mongols of ancient china made cheese from horse milk.
There’s also a long list of the different kinds of cheeses, there are so many different varieties of cheese there is not any way to cover all of them in this short article. According to my research, cheddar is the most popular cheese in the world. Its color ranges from white to yellow and may be eaten as soon as it becomes cheese for a mild flavor, or it can be aged up to 3 years to develop into an extra sharp cheddar.
Perhaps the most recognizable cheese in the entire world is Swiss cheese. Unmistakable for anything else because of its holes, Swiss cheese stands out in a crowd. When this bacteria is added to the warm mixture, carbon dioxide forms and the bubbles from that are what is responsible for the formation of the holes in the cheese.
We can not possibly discuss cheese, not mention American cheese. American cheese is not actually a real cheese, but rather is considered a processed cheese, ranging from white to yellowish in color, it was initially produced by blending Colby and cheddar cheeses with each other, now it’s primarily from ingredients of protein and milk derivatives with salt.
What is a cheeseburger without a nice big salad to go with it? And for some, a salad isn’t a salad without blue cheese dressing. Blue cheese gets its distinctive look and smell in the mold Penicillium. The characteristic flavor of blue cheeses tends to be sharper and tingly with a bit of salt. The distinguishing range in notes of smell are from the assortment of wanted bacteria growing on the sweet cheese. One of these bacteria, the miniature Brevibacterium linens is responsible for the associated aroma of classic blue cheeses. Oddly, and rather unappetizingly to me, this exact bacteria is also responsible for Bat Poop odor and other human body odors.
We can’t talk cheese and not mention Mozzarella. Mozzarella is your favorite of pizza lovers everywhere. This is a semi-soft, white cheese that is consumed fresh as soon as it is made. Originating in Italy, this cheese is a favorite of Americans as Americans eat a lot of pizza. And pizza could not exist without Mozzarella. Right alongside the Mozzarella would need to be Parmesan. Parmesan is a favorite that usually comes into my house pre-grated and packed in a handy shaker can for sprinkling on the aforementioned pizza and on spaghetti and lasagna.
These are only a very few of the many, many, different kinds of cheeses, and that I chose these to mention since they are the cheeses closest to me since they are frequently consumed in my home. These may not be your favorite, but they are the ones I am most familiar with. Like many other foods that can have a”gourmet” element, cheese could be researched for years before you ever figure out how to try them all I’d imagine. So, if you want to understand more about the finer cheese in life, then I advise you to get some wine, and some crackers or bread and begin.