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Your Basic Cheese Guide

by Sarah Fahad

Say cheese! Well, maybe not. If spotting the name of an unfamiliar cheese on the menu makes you break out in cold sweat and reach for the nearest napkin to wipe your brow, then you have come to the right place. There is no denying the fact that cheese as an ingredient in a meal is not only sound in terms of its nutritional value but also packs a lot of punch when it comes to adding flavor and taste. However, with the staggering variety of cheeses available in restaurants, it can be a tad hard to figure out what’s what.  If names are anything to go by, with cheese, what you see is definitely not what you get. Here is a handy guide to help you make wiser and more informed choices, when it comes to cheese.

Parmesan

Italian in origin, Parmesan possesses a distinct odour and nutty flavor. Sprinkling grated Parmesan over lasagna, pasta, pizza, moussaka and risotto can make a great difference in flavour. It is also a key ingredient in dishes such as eggplant and chicken Parmesan, which are prepared using this variety.

Cheddar

This British cheese is derived from cow’s milk. Pale yellow in colour, it’s rich and pungent flavor makes it the ideal component in preparations. Such as pasta sauce, pizza, sandwiches, omelettes and even as an accompaniment on the side with fruit!

Mozzarella

This gooey Italian cheese enhances the flavor of dishes such as lasagna, quiche and different varieties of pizza with its mild taste.

Gouda

Straight from the land of the Dutch, we have this delicate cheese. It has a buttery texture to it. It’s distinctive feature is that it is covered by rind. Gouda adds a delightful touch to soups and sandwiches.

Ricotta

Ricotta is possibly the underdog in the world of cheese. Its mildness can be used to full advantage to stuff pasta. It makes a flavourful filling for ravioli.

Feta

This cheese is produced in Greece from sheep and goats’ milk. Crumbly in texture and salty in terms of flavour, it adds a delicious, mouth- watering touch to salads.

Stilton

This creamy cheese from Britain has a distinct appearance with its blue- veined variety. Produced from cow’s milk, it is used to prepare soups, salads, pasta and even tarts.

Camembert

is cheese reaches our shores from the land of the French. Soft and creamy, it makes a tasty snack with crackers and different kinds of bread.

Gruyere

A salty, Swiss cheese that is used to enhance the flavor of quiche, soups and even lasagna.

Goat’s cheese

Prepared from goats’ milk, its taste can range from mild to tart, making it an excellent addition to salads and pasta. Here’s a recipe to try!

 

With this handy dandy guide, you can navigate through any menu with the ease of a seasoned pro. Happy dining!

 

 

References:

2004.The Usborne Little Round the World Cookbook. England: Usborne Publishing Ltd.

Sameco, A. Feta Cheese: Good or Bad? 4th January.2017 https://www.healthline.com/nutrition/feta-cheese-good-or-bad#section1

Stanko, C. 50 Mozarella Cheese Recipes https://www.tasteofhome.com/collection/mozzarella-cheese-recipes/

https://www.cheese.com/cheddar/

 

 

 

 

 

 

 

 

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