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The best cheeses from around the world
The world is known cheesesIt seems as if each country has its own special. No gourmet has the strength to try them all, but a dozen of the best are worth a taste.
Some varieties of cheese are made for centuries in a row, others have appeared relatively recently. If you have wanted to try something new for a long time, then go to the supermarket to find cheeses that are deservedly called the best of the best.
Popular cheeses
DepositPhotos
"Tet de Moines"
"Tet-de-Moine" (from French - "the head of a monk") was mentioned by both cheeks in the Middle Ages. Cheese was so popular and valuable that it replaced money. Interestingly, "Tet de Moine" is not cut like other cheeses, but scraped.
"Feta."
A frequent guest of Greek salad is made from sheep or goat milk. If you don't like the salty taste of cheese, you can soak it in milk before serving.
DepositPhotos
"Bullet."
The most expensive kind of cheese! A kilogram of this good costs more than $1,000, and all because the cheese is made from donkey’s milk. Alas, "Pule" is not produced on a commercial basis, so it is unlikely to taste even a person with a hefty wallet.
"Mascarpone."
This is not cheese, but a creamy creamy product. Incredibly sweet to taste "Mascarpone" began to make in Italy 5 centuries ago: then used the precious milk of buffaloes.
DepositPhotos Roquefort.
There is a legend that the shepherd forgot the sheep’s cheese in the cave, and when he returned, he could not resist the taste of bluish mold. For this type of cheese even came up with a “rocphoresis”.
DepositPhotos
Cheddar.
Most popular cheese The whole world loved Britain. It is aged from 60 days to five years, it tastes like nuts, slightly sharp and sour. Rumor has it that crazy fans of this type of cheese have created the largest Cheddar weighing 25 tons!
DepositPhotos
Parmesan.
Parmesan is incredibly hard and crumbles when sliced, yet it is incredibly tender to taste. Some Italian banks issue a loan if the consumer leaves Parmesan cheese as collateral.
DepositPhotos Mozzarella.
Cheese in white balls is often added to salads, casseroles, lasagna, pizza. This Italian cheese spoils quite quickly, so look carefully at the expiration date, buying it in the store!
DepositPhotos
"Camembert."
The legendary French Camembert gained immense popularity during the First World War. This cheese is covered with a crust of mold, which resembles the no less popular cheese "Bri".
DepositPhotos
Gorgonzola.
Italian cheese has interesting green stripes due to artificially added penicillus fungus. During production, the cheese is pierced with metal rods to ensure the air circulation necessary for the fungus.
"Cambozola."
The French "Camber" plus the Italian "Gorgondozola" is equal to the German "Cambozola". Most often, cheese is eaten with fruit or white wine, and manufacturers advise to bear the product for some time at room temperature before consumption.
DepositPhotos
"Dorblew."
Dense and crumbly cheese native to Germany is recommended to use with fruits, nuts and red wine. Manufacturers still keep the name of the mold secret, which they use to create a savory taste.
It's hard to choose. best cheeseMany hostesses say in unison that there is no better dish than one cooked with their own hands. Earlier, we shared a recipe for homemade cream cheese, the taste of which cannot be conveyed in words!
Alas, manufacturers highly value their product and the cost of elite cheese sometimes reaches fabulous amounts. That is why you should learn how to replace famous varieties without much loss of taste.
Some varieties of cheese are made for centuries in a row, others have appeared relatively recently. If you have wanted to try something new for a long time, then go to the supermarket to find cheeses that are deservedly called the best of the best.
Popular cheeses
DepositPhotos
"Tet de Moines"
"Tet-de-Moine" (from French - "the head of a monk") was mentioned by both cheeks in the Middle Ages. Cheese was so popular and valuable that it replaced money. Interestingly, "Tet de Moine" is not cut like other cheeses, but scraped.
"Feta."
A frequent guest of Greek salad is made from sheep or goat milk. If you don't like the salty taste of cheese, you can soak it in milk before serving.
DepositPhotos
"Bullet."
The most expensive kind of cheese! A kilogram of this good costs more than $1,000, and all because the cheese is made from donkey’s milk. Alas, "Pule" is not produced on a commercial basis, so it is unlikely to taste even a person with a hefty wallet.
"Mascarpone."
This is not cheese, but a creamy creamy product. Incredibly sweet to taste "Mascarpone" began to make in Italy 5 centuries ago: then used the precious milk of buffaloes.
DepositPhotos Roquefort.
There is a legend that the shepherd forgot the sheep’s cheese in the cave, and when he returned, he could not resist the taste of bluish mold. For this type of cheese even came up with a “rocphoresis”.
DepositPhotos
Cheddar.
Most popular cheese The whole world loved Britain. It is aged from 60 days to five years, it tastes like nuts, slightly sharp and sour. Rumor has it that crazy fans of this type of cheese have created the largest Cheddar weighing 25 tons!
DepositPhotos
Parmesan.
Parmesan is incredibly hard and crumbles when sliced, yet it is incredibly tender to taste. Some Italian banks issue a loan if the consumer leaves Parmesan cheese as collateral.
DepositPhotos Mozzarella.
Cheese in white balls is often added to salads, casseroles, lasagna, pizza. This Italian cheese spoils quite quickly, so look carefully at the expiration date, buying it in the store!
DepositPhotos
"Camembert."
The legendary French Camembert gained immense popularity during the First World War. This cheese is covered with a crust of mold, which resembles the no less popular cheese "Bri".
DepositPhotos
Gorgonzola.
Italian cheese has interesting green stripes due to artificially added penicillus fungus. During production, the cheese is pierced with metal rods to ensure the air circulation necessary for the fungus.
"Cambozola."
The French "Camber" plus the Italian "Gorgondozola" is equal to the German "Cambozola". Most often, cheese is eaten with fruit or white wine, and manufacturers advise to bear the product for some time at room temperature before consumption.
DepositPhotos
"Dorblew."
Dense and crumbly cheese native to Germany is recommended to use with fruits, nuts and red wine. Manufacturers still keep the name of the mold secret, which they use to create a savory taste.
It's hard to choose. best cheeseMany hostesses say in unison that there is no better dish than one cooked with their own hands. Earlier, we shared a recipe for homemade cream cheese, the taste of which cannot be conveyed in words!
Alas, manufacturers highly value their product and the cost of elite cheese sometimes reaches fabulous amounts. That is why you should learn how to replace famous varieties without much loss of taste.
