The most popular types of cheeses— how to discern and where to add

Out of all the diversity of cheeses we chose seven popular varieties, and will talk about the way they look, taste and properties.

Mozzarella is a young fresh cheese originally from Italy. It has a characteristic spherical shape and stored in brine, has a delicate fresh taste. It is good for baking, salads and can be served as a separate snack.

Gorgonzola is produced in Italy. This cheese is buttery, spicy, riddled with blue veins of noble rot. It is ideal for sauces, stuffings and soufflés.

Brie – a soft French cheese with a rich creamy taste. It is available in large chunks in the shape of a cake and covered with a white edible coating. It is used for salads, fillings and pastes.

Emmental cheese is a Swiss cheese with large holes. Its taste is nutty, very spicy. Emmental added to salads, sauces and use for baking.

Gouda. This cheese in large cylinders make in Holland. Its taste depends on the maturity: Gouda is soft and very sharp. The Gouda added to salads and sprinkled on casseroles.

Cheddar – English cheese without holes, is available in small cylinders. Its taste ranges from neutral to rich spicy. Perfect for casseroles, sauces and sandwiches.

Italian hard Parmesan cheese has a spicy piquant flavour and is sold in the form of a large cylinder. It rubbed on a grater and added to salads, casseroles and pizza.

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