Susan Hansen, Extension Educator Colfax County

 

Cheese is a versatile and delicious source of calcium and protein.  Cheese is made from milk that has separated into curds and whey. The curds are the soft, white lumps. The whey is the thin liquid that remains after the curds have been removed. The curds are drained, flavored, pressed into molds and left to cure through the action of harmless bacteria. The flavoring and length of curing are major differences within cheeses.

 

Cheddar cheese is one of the most popular cheeses. It varies from mild to sharp. The longer the aging, the sharper the taste. Cheddar cheese originated in the Great Britain but versions are produced now in the United States. Colby cheese is a variation of Cheddar that is milder, moister and easier to slice than regular Cheddar.

 

Monterey Jack is another popular cheese. It originated in the Monterey, California - hence, the name. This cheese is higher moisture and good for cooking.

 

Processed cheese is popular in the United States. This type of cheese is made from bits of natural cheeses mixed together. It is cooked with preservatives, an emulsifying agent, coloring and flavoring. This pasteurization kills bacteria which halts the ripening process of the cheese. Because the ripening process is halted, the development of flavor is also halted. Thus, processed cheese tends to be bland. However, processed cheese is excellent for melting.

 

France produces hundreds of varieties of cheeses. Only a small portion of these are imported to the United States. Most common are Brie and Roquefort. Brie is a soft cheese. Because of its high moisture content, Brie does not keep long. A ripe Brie cheese will be smooth, creamy and pale yellow throughout. The crust is edible and white in color.

 

Blue cheeses such as Roquefort taste salty because salt is added to them to slow down the growth of molds on the outside while the inside matures.

 

Parmesan and Romano cheeses are well known Italian hard cheeses. Because of the length of time required to age these cheeses, the flavors are well developed. A rule of thumb is the harder the cheese, the less moisture it contains and the longer the cheese will keep. Parmesan and Romano cheeses are usually grated when used and are staples in Italian cooking.

 

Mozzarella is a soft and spongy cheese. Because it hasn’t ripened much, mozzarella cheese has very little flavor but melts well. What would pizza be without this Italian cheese?

 

Feta cheese is a pickled cheese from Greece. Feta is made from ewe’s milk. The cheese is pickled in brine and has a salty flavor.

 

Gouda and Eclam are known for their red wax rinds. These Dutch cheeses have a mild flavor and a slightly rubbery consistency. Eclam is made from skim milk while Gouda is made from while milk.

 

Swiss cheese is from, of course, Switzerland. It is known for the large holes and a sweet, nutty flavor. Other common cheeses are Cheshire from Great Britain, Blue from Denmark, Gruyere from Switzerland and Limburger from Belgium and Germany.

 

Whatever, the cheese, wrap tightly to keep out the air. Store in the refrigerator.

 

Cheeses have better flavor and texture when served at room temperature. Remove the cheese from the refrigerator at least one-half hour before serving.