There are thousands of varieties of cheese, and while we may not be able to try them all, we can at least learn a little about them. Let's have a clear understanding of what cheese is and how it is obtained before we learn about the different types and purposes of cheese. Cheese is a milk derivative product that is made primarily from the coagulation of a milk protein called casein. Cheese is normally solid at room temperature and melts when cooked. The entire process of manufacturing cheese entails acidifying the milk, adding the appropriate amount of required components, salt, and bacterial enzymes such as rennet, then heating it to 110°C and separating the solid curd from the leftover liquid known as whey, and finally compressing the split solids into desired shapes. Mozzarella The most well-known cheese in the world is mozzarella. Pizza, pasta, lasagna, sandwiches, and other popular dishes all include it. Its origins may be traced back to the southern portion of Italy, and it is traditionally made using buffalo milk. Fresh mozzarella has a silky, soft, creamy texture with a mild flavor. Water buffalo milk is used in the classic Italian version; cow's milk imitations of various quality are also available. Because these animals are only herded in a few countries, particularly Italy and Bulgaria, most mozzarella is now created from cow's milk; indeed, much of the mozzarella cheese sold in our local shops is derived from cow's milk. To get the most out of it, eat it at room temperature. Image credit: Pexels Cheddar Cheddar is one of the most nutrient-dense cheeses. It's high in protein and calories, named after the town of Cheddar and hails from many parts of England. With age, the flavor and sourness improve. This is a non-creamy cheese that is frequently used in grills and as a main meal. Cheddar is one of the oldest cheeses in England. The solid curd is sliced, or cheddared, into small parts to drain the whey and then pressed firmly into cylinders ranging in diameter from 12 to 15 inches (30 to 38 cm) and weighing from 60 to 75 pounds (27 to 34 kg) in the conventional process of cheddar manufacturing. The cheese is wrapped in thin muslin and waxed, and it has a mild orange-yellow color. It should be at least three to six months old, preferably one and a half to two years old. Its smooth, rich flavor intensifies with age, but it should never be sour. Parmigiano In Italy and internationally, Parmigiano Reggiano is the most well-known and widely used cheese. It has been considered a wonderful cheese for at least nine centuries, owing to its distinct excellent qualities and long history. The first mentions of this hard cheese date back to the year 1200-1300, and Parmigiano Reggiano PDO is still made with the same ingredients (milk, rennet, and salt, with no additives), processes, and tradition as it has been for centuries. It's a hard cheese manufactured from cow's milk raised in the valleys, hills, and mountains between the Po River and the Reno River in the provinces of Parma, Reggio Emilia, Modena, and portions of Mantua and Bologna. The quality of the milk received for processing is regularly evaluated to ensure the unique characteristics that distinguish Parmigiano-Reggiano as a fully natural product free of additives and preservatives. Parmigiano Reggiano is protected by a DOP (protected designation of origin), the Parmigiano Reggiano trademark can only be applied to cheese manufactured in accordance with the Consortium's strict production guidelines. This cheese develops its characteristic crumbly structure and flaky texture as it ages, becoming more brittle and soluble. Moreover, what is sold outside of this region as parmesan cheese is nearly invariably a poor copy. Image credit: Pexels Brie Brie is a soft-ripened, off-white cheese made primarily from cow's milk. It has a bloomy, white mold rind that is considered a delicacy. Brie is a soft farmhouse cheese that originated in Seine-et-Marne, France. It has a creamy, buttery, fruity flavor that becomes increasingly earthy as it ages. It has a runny, creamy texture and an earthy scent. Because authentic French brie is prepared with raw milk, it cannot be imported into the United States and must be matured for at least 60 days to qualify for importation. Unfortunately, after that amount of time, the brie would be too ripe to eat. However, France does export a stabilized brie that is sold in the United States. It's a soft-ripened cheese with a creamy-white interior and a white rind that's often prepared with cow's milk and marketed in rounds. French brie that has been stabilized is chopped before it has aged, giving it a longer shelf life. The flavor is creamy, buttery, and rich, similar to traditional French raw-milk brie, and it gets somewhat more earthy and fruity with age. Pasteurized milk brie has a softer flavor profile than authentic French brie. They're really popular, and they're made all around the world, including in the United States. Brie is prepared from pasteurized whole and skim cow's milk, as well as goat's milk, and is commonly available and reasonably priced in both the United States and abroad. Feta Feta is a Greek cheese with a long history. It's a PDO product, which means it can only be called feta if it's created in certain parts of Greece. The milk from sheep and goats reared on local pasture is used to make feta in these places. The cheese's distinct qualities are a result of its specific environment. When prepared with sheep's milk, feta has a sour, sharp flavor, but when made with goat's milk, the flavor is gentler. Feta is a hard cheese that comes in blocks. It has a creamy tongue feel and might crumble when cut. Sheep's milk or a combination of sheep and goat's milk is used to make genuine Greek feta. However, goat's milk cannot account for more than 30% of the total. The milk used to manufacture the cheese is often pasteurized, although it can also be raw. Lactic acid starter cultures are added to the pasteurized milk to separate the whey from the curds, which are made up of the protein casein. The casein is then set with rennet. The curd is then formed by draining the whey and placing the curd in molds for 24 hours after this process is completed. When the curd is set, it is sliced into cubes, salted, and stored for up to three days in wooden barrels or metal containers. After that, the cheese blocks are placed in a salted solution and kept in the refrigerator for two months.