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The choices and varieties are more plentiful today and they just keep getting better and better. Cheesemaking is an art form that takes knowledge, skill, and many years of experience. The lack of saturated fat molecules makes the result lumpy or stringy. It is said that she obtained the cheese recipe from a priest who was on the run during the French Revolution in 1790. That process can be helped along by vinegar or the addition of certain kinds of acid or acid-producing bacteria. A common penicillum mold is used in some blue cheeses.
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. Mignon McLaughlin, The Second Neurotic's Notebook, 1966

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Amking Cheese New Zealand Resource

We should look for someone to eat and drink with before looking for something to eat and drink... Epicurus

Various Types of Cheeses

Classifying the many different types of cheeses can be a daunting task for a novice. Cheese is often identified by the milk source used, age, texture, firmness or region that it comes from. While there are many methods of critiquing cheeses don't forget what matters most -how it hits your senses. A pleasant smell, great flavor, and a nice consistency are how gourmets judge cheese and so should you. The essential factors that contribute to the taste are processing methods, storage, and ingredient components.

Mild cheeses are characteristically delicate and tender. The majority of mild cheese has been aged over 60 days. Aging causes the cheese to become firmer than mild fresh cheeses such as Le Roule or Le Brin. The aging process creates a resilient texture as well as adds additional tanginess.

Fleur Du Maquis is a quality mild cheese made Lacaune ewes (sheep). Fleur Du Maquis comes from Corsica and has a good rubbery consistency. Another great mild cheese is Bouc Emissair from Qubec. It's a light chvre made from goat's milk.

Contrary to mild cheese, sharp cheese is full-flavored and bold. This sharp cheese is very tangy and has a strong color. It takes over 6 months to age a sharp cheese naturally. Using a chemical method can artificially generate the aging process. The chemical process is very hard to tell from the natural method. Extra sharp cheese is the strongest tasting cheese. Aging times range from nine months to as long as ten years.

Most English cheeses are of the sharp variety. Wensleydale is dry, pale, and crumbly and goes very nicely on crackers. Another great example of a sharp English cheese is West Country cheddar. Bulgarian feta made with sheep's milk embodies the elements most sought after in sharp - tanginess and a good afterbite.

There are many more varieties that fall between sharp and mild. Medium, semi-firm, and semi-soft are examples of the spectrum of cheese that exist. There are endless types and amazing options in each cheese category.

Benedictine monks still make cheese that began with the abbey of Notre Dame de Belloc. Their Abbaye de Belloc is made using sheep milk in the French Pyrenees. Another exquisite medium yellow cheese is Amarelo, which comes from Beira Baixa in Northern Portugal. Amarelo is a nice solid tangy cheese that represents Portugal well.

It is important to note that properly storing your cheese will conserve its wonderful natural qualities. Cheese should be kept at 33F but consumed at room temperature. So make sure to store it properly and plan ahead for best results.