Your guide to cheese

Townsville Bulletin - - Taste -

CH E E S E , cheese! M o s t p e o p l e l o v e cheese, whether in chunks or strips, or melted on bread for a grilled sand­wich.

Cheese is a part of the cui­sine of nearly ev­ery cul­ture, and vari­a­tions on the theme are le­gion.

Cheese is usu­ally cat­e­gorised into four types: soft, s emi-s of t , s emi-hard and hard, based on the amount of moist ur e i n t he c hees e , which di­rectly af­fects its tex­ture.

If you are a cheese lover, then you know there is a world of dif­fer­ence be­tween your hard bitey cheeses such as em­men­taler and your pop­u­lar tasty ched­dars – to your dessert cheeses such as marscapone and Ar­dennes Herve – the vel­vety tex­tured dessert cheese from Bel­gium.

Here’s a use­ful guide to dif­fer­ent types of cheeses, and how to best store them:

These s mooth, cheeses have a milky flavour.

g l o r i o u s r i nd­less del­i­cate,

They in­clude: feta, ri­cotta, mas­car­pone, cream cheese, goats cheese and cot­tage cheese.

Hints for use: If you find feta is too salty, rinse in cold wa­ter or soak it in milk to draw out salt. Try mar­i­nat­ing fresh cheese such as feta and goats cheese.

Stor­age: keep in the fridge in the brine or pack­ag­ing they’re sold in.

These chewy cheeses are made by s t r et ching and knead­ing fresh curd in hot wa­ter. They’re mild-tast­ing and have a springy tex­ture.

They in­clude: boc­concini, haloumi and moz­zarella.

Hints for use: freeze grated moz­zarella in a seal­able plast i c bag f or up t o t hree months.

Stor­age: keep in the fridge in the brine or pack­ag­ing they’re sold in.

These have ‘ eyes or holes cre­ated by car­bon diox­ide gas pro­duced dur­ing the mat­u­ra­tion process. Gen­er­ally, they’re mild and when first cut, have a flo­ral aroma.

They in­clude: edam, gouda, havarti and Swiss.

Hints for use: these cheeses are great all-rounders, and par­tic­u­larly good for fab­u­lous fon­dues.

Stor­age: cover the cut sur­faces with plas­tic wrap and leave the rind un­cov­ered – this helps the cheese to breathe.

These are pressed to re­move mois­ture. They’re flavour­some and f i rm when young, and crumbly and pun­gent as they age.

The y i n c l u d e : c h e d d a r , colby, Glouces­ter and sweet red Le­ices­ter.

Hints for use: for a tra­di­tional Plough­man’s Lunch – serve at room tem­per­a­ture with pick­les, bread and ham.

Stor­age: wrap in plas­tic wrap, or cover the cheese with grease­proof pa­per then wrap in foil.

Ma­tured for be­tween six and 36 months, hard cheeses have a ro­bust flavour and a crumbly, grainy t ex­ture. White spots are a sign of age­ing and not a fault with the cheese.

They in­clude:

parme­san,

p e p a t o

a n d p e c o r i n o , ro­mano.

Hints for use: for easy shav­ing, use a veg­etable peeler or cheese planer. Add to soups, sal­ads, and pas­tas.

Stor­age: cover well with foil or plas­tic wrap. Hard c hees e s l a s t f o r s e v e r a l months in the fridge.

These cheeses have soft creamy cen­tres and an edible vel­vety mould coat­ing. The flavour ranges from nutty and slightly sweet to rich and but­tery.

They in­clude: camem­bert, brie and triple cream cheese.

Hints for use: to see if a white mould cheese is ripe, test like an av­o­cado – it should give slightly.

Stor­age: wrap in orig­i­nal wrap­ping or grease­proof pa­per to al­low it to breathe.

Blues have streaks of blue, green, grey or black run­ning through them. Blue mould spores are added to the milk in the cheese-mak­ing process. Many dif­fer­ent styles of cheese can be made into a

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