{"id":57743,"date":"2023-12-28T14:43:34","date_gmt":"2023-12-28T14:43:34","guid":{"rendered":"https:\/\/aglassandahalffullproductions.com\/?page_id=57743"},"modified":"2024-01-21T10:57:04","modified_gmt":"2024-01-21T10:57:04","slug":"types-of-cheeses","status":"publish","type":"page","link":"https:\/\/aglassandahalffullproductions.com\/types-of-cheeses\/","title":{"rendered":"Types of Cheeses"},"content":{"rendered":"\n
There are over 2000 varieties of cheese produced around the world from a range of different milks including cow, goat, sheep, and buffalo. Cheeses come in a wide range of textures, flavors, and aromas depending on factors such as the milk type, aging process, and region where it was produced.<\/p>\n\n\n\n
This page provides an overview of some of the main categories and types of cheeses, including:<\/p>\n\n\n\n
Akawi is a white brined cheese made from cow's or goat's milk in the Middle East. It has a soft, creamy texture and a mild, salty flavor. Akawi is commonly sliced and eaten fresh or fried.<\/p>\n<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t
Alouette is a brand of soft spreadable cheeses made from cow's milk. The cheeses come in a variety flavors like garlic and herb or cheddar and are often used as dips, spreads, or toppings.<\/p>\n<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t
American cheese is a processed cheese product made from cheddar, colby, or similar cheeses. It has a smooth, creamy texture and mild flavor.<\/p>\n
Amul is an Indian dairy brand known for its cheeses like gouda, mozzarella, and cheddar made from cow and buffalo milk that have a creamy texture and tangy, slightly salty flavor.<\/p>\n
Appenzeller is a hard, cow's milk cheese from the Appenzell region of Switzerland. It has a pale yellow interior and a brown, wrinkled rind with a distinct herbal aroma. Appenzeller has a robust, tangy flavor and firm, slightly granular texture.<\/p>\n<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t
Areesh is a soft, creamy cheese made from cow's or goat's milk. It has a mild, slightly tangy flavor and a smooth, spreadable texture.<\/p>\n
Artigiano is an artisan cheese company in Italy that produces handmade cheeses like parmesans, pecorinos, tallegios, and asiagos with complex nutty and fruity flavors from the milk of cows, sheep, and goats.<\/p>\n
Asadero is a white, semi-soft Mexican cheese made from cow's milk. It has a smooth texture with a mild, salty flavor and melts easily, making it a popular choice for dishes like quesadillas, tacos, and cheese dip. Asadero can be used similarly to Monterey Jack.<\/p>\n
Asiago is a salty cow's milk cheese from Italy with a hard texture that ranges from smooth when young to grainy and crumbly when aged longer, often used grated to add complexity to pastas, soups, salads, and for snacks like cheese platters and crackers.<\/p>\n<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t
Auribella is an aged hard cheese made from a blend of cow's, goat's, and sheep's milk that originates from the Auribella region. It has a rich, nutty flavor with sweet, fruity notes and a firm, crumbly texture.<\/p>\n
Babybel is a brand of mini, wheel-shaped semi-soft cheeses wrapped in wax coating. Originally produced in France, Babybel is usually made from pasteurized cow's milk. Babybel has a creamy, smooth texture and mild, lightly tangy flavor.<\/p>\n<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t
Bacio is a soft, fresh Italian cheese made from cow's milk that is shaped into small rounds and aged briefly, giving it a delicate milky flavor and pillowy, smooth texture perfect for spreading.<\/p>\n<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t
Basket cheese is a pasta filata style cheese that originated in Italy. It gets its name from the unique basket shape it forms when the curds are hand-pulled and molded. Basket cheese has a mild, milky flavor and smooth, springy texture when fresh.<\/p>\n<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t
Beer cheese is a soft, spreadable cheese made by mixing sharp cheddar with garlicky ale, resulting in a tangy, creamy dip with hints of malty, yeasty flavor from the beer.<\/p>\n
Bergeron is a semi-soft French cheese made from cow's milk that features a supple yet sliceable texture with a subtle earthy flavor that gains sharper, more robust notes during its 2-3 month aging period.<\/p>\n
Blue cheese is a general classification of cow's, goat's or sheep's milk cheese inoculated with Penicillium cultures that give it veining and a pungent, tangy flavor with hints of spice.<\/p>\n<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t
Bon Vivant is a soft-ripened cheese from central France made from cow's milk, featuring a creamy, smooth and melting interior with a bloomy rind wrapped around a small log shape that offers a mild, buttery and slightly mushroomy flavor.<\/p>\n
Bongards is a premium cow's milk cheese produced in Minnesota that has a firm yet creamy Havarti-like texture with a rich, buttery flavor and small irregular holes throughout.<\/p>\n<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t
Boursin is a soft, spreadable triple cream cheese created in France that features a blend of milk, herbs, spices and garlic for a smooth texture and subtle yet zesty flavor.<\/p>\n
Bread cheese is a Finnish cheese that gets its name from its versatility and ability to be baked, grilled or fried like bread due to its high melting point. It has a mild, sweet flavor and smooth texture.<\/p>\n
Brick cheese is an American cheese that gets its name from its dense, brick-like shape, and was originally created in Wisconsin to replicate the cheesemaking techniques of German immigrants. It has a mild, sweet and nutty flavor that lends itself well to cooking.<\/p>\n
Brie is a soft cow's milk cheese with edible white rind that originated in the French region of the same name, and has a creamy texture and rich flavor with hints of mushrooms or vanilla when ripe. It is usually eaten by cutting off the top rind and served at room temperature.<\/p>\n