DIFFERENT TYPES OF CHEESE, THEIR ORIGIN AND USES

• Definition of cheese
• Cheese is one of the by-products of milk. It is prepared from either cream of milk or
cream and milk together.
• Different degrees of heat and pressure are produced in different types of cheese. It is
made from cows, goats, sheep’s buffalo milk
• Types of cheese are classified on the basis of many factors such as the method of
production, texture, fat content, softness, animal milk, region, or country of origin.
 The ways to classify cheese

Milk type Texture Flavor Types

1. Goat 1. Buttery 1. Nutty 1. Fresh

2. Sheep 2. Creamy 2. Sweet 2. Soft

3. Cow 3. Crumbly 3. salty 3. Semi-hard

4.
4. Buffalo 4. Dense 4. Mild Hard

5. Camel 5. Grainy 5. Sharp 5. Blue

FRESH CHEESE
COTTAGE CHEESE :
THIS IS A FRESH CHEESE, MILD
FLAVOR, AND CREAMY. COTTAGE
CHEESE IS MADE BY ACIDIFYING
MILK IN WHICH CURDS ARE
SEPARATED FROM THE WHEY, IT
HAS A LOW-FAT PERCENTAGE
AND HIGH PROTEIN.

Origin of cheese: U.S.A

Milk Type: Cow milk, skimmed milk
Uses of cottage cheese: It can be used
with a variety of foods such as fruit, toast,
granola, in salads as a dip.
CREAM CHEESE :
CREAM CHEESE IS A SOFT MILD-
FLAVORED FRESH CHEESE. IT HAS
A HIGH-FAT PERCENTAGE. CREAM
CHEESE IS NOT NATURALLY
MATURED AND USUALLY
CONSUMED FRESH, MADE FROM
CREAM AND MILK.
Origin of cheese: U.S.A
Uses of cream cheese: Cream cheese
is often spread on bread, bagels, crackers,
and used in salads. It can be mixed with
other ingredients, such as yogurt or
pepper jelly, to make spreads.
MOZZARELLA CHEESE :
IS A FRESH ITALIAN CHEESE MADE
FROM BUFFALO MILK BUT TODAY ALSO
MADE FROM COW’S MILK. FRESH
MOZZARELLA IS USUALLY WHITE IN
COLOR BUT WHEN SEASONED IT
TURNS TO A LIGHT YELLOW
DEPENDING ON THE ANIMAL’S DIET.

Origin of cheese: Italy

Milk type: Buffalo milk, cow,s milk
Uses of mozzarella cheese: Mozzarella is
used in different types of pizza and pasta
dishes or served with sliced tomatoes and
basil in Caprese salad.
SOFT CHEESE
BEL PAESE :
IS A SOFT CREAMY ITALIAN CHEESE, BEL
PAESE MEANS BEAUTIFUL COUNTRY, IN
ITALIAN, WHICH IS A FITTING NAME FOR
THIS BEAUTIFUL CHEESE. IT TAKES SIX TO
EIGHT WEEKS TO MATURE THE CHEESE,
THE COLOR IS PALE YELLOW.
IT HAS A MILD, BUTTERY FLAVOR FOR
WHICH IT HAS BEEN POPULARLY EATEN
WITH FRUITY WINES.

Origin of cheese: Italy

Uses of bel paese cheese: It is used in
many desserts, and melts easily for use on
pizzas or in casseroles. It is often used as a
substitute for mozzarella cheese.
BRIE :
BRIE IS A SOFT ITALIAN CHEESE MADE
FROM COW’S MILK, IT IS NAMED
AFTER THE BRIE REGION OF FRANCE.
BRIE CHEESE HAS A HIGH-FAT
PERCENTAGE.

Origin of brie cheese: Italy

Milk Type: Cow,s milk
Uses: lidded ceramic dish, and topped
with nuts or fruit, or both.
FETA :
FETA IS A SALTY AND TANGY
FLAVORED GREEK BRINED CURD
WHITE SOFT CHEESE MADE FROM
GOAT’S AND SHEEP’S MILK. IT IS
LOW IN FAT AND CALORIES
THAN AGED
CHEESES LIKE PARMIGIANO-
REGGIANO OR CHEDDAR.
Origin of cheese: Greece
Milk type: goat’s and sheep milk
Use of feta cheese: It is used in salads
such as Greek salad, and in pastries. It is
often served with olive oil or olives and
sprinkled with aromatic herbs such as
oregano.
SEMI-HARD CHEESE
CHEDDAR :
CHEDDAR IS THE MOST POPULAR
SEMI-HARD CHEESE COMES IN MANY
VARIATIONS. MADE FROM COW,S
MILK AGING TIME IS 3 TO 24 MONTHS
DEPENDING ON THE VARIETY. IT IS
NAMED AFTER THE CHEDDAR
VILLAGE IN SOMERSET IN ENGLAND.
Origin of cheese: England
Milk Type: Cow,s milk
Use of cheddar cheese: sandwiches,
grilled cheese, casseroles.
EDAM :
EDAM IS A SEMI-HARD CHEESE THAT
ORIGINATED IN NETHERLAND. IT IS
NAMED AFTER THE TOWN OF EDAM
IN THE PROVINCE OF NORTH
HOLLAND. IT HAS A SLIGHTLY SALTY
AND NUTTY FLAVOR. AS THE CHEESE
AGES, ITS FLAVOR SHARPEN AND
BECAME FIRMER.
Origin cheese: Netherland
Type of milk: Cow’s and goat milk
Use of Edam cheese: It is eaten with
fruit and cracker-like pears apples and
some wine such as Riesling, sparkling wine,
chardonnay.
EMMENTHAL :
EMMENTHAL IS A YELLOW SWISS SEMI-
HARD CHEESE, THAT ORIGINATED FROM
THE EMMENTAL AREA OF SWITZERLAND.
IT HAS SOME HOLES IN IT WHICH OCCUR
DURING PRODUCTION. IT IS CLASSIFIED
AS A SWISS TYPE OR ALPINE CHEESE.
THERE ARE THREE TYPES OF BACTERIA
THAT ARE NEEDED TO
PRODUCE EMMENTHAL,
STREPTOCOCCUS THERMOPHILUS,
LACTOBACILLUS HELVETICUS, AND
PROPIONIBACTERIUM FREUDENREICH.
Origin of Emmenthal
cheese: Switzerland
Milk Type: Cow’s milk
Uses of Emmenthal cheese: It is
usually consumed cold, as the chunk.
HARD CHEESE
PARMESAN :
PARMESAN IS THE MOST POPULAR
HARD ITALIAN CHEESE, MADE FROM
COW’S MILK. IT HAS A FRUITY AND
NUTTY FLAVOR WITH A CRUMBLY
TEXTURE. PARMESAN IS
WILDLY KNOWN AS GRATED CHEESE
USE OVER DISHES LIKE SOUP, PIZZA,
PASTA,
Origin of cheese: Italy
Milk Type: Cow’s milk
Use of parmesan cheese: Commonly
grated over Pizzas, and pasta, and can be
eaten on its own.
PECORINO ROMANO :
PECORINO ROMANO IS A HARD
ITALIAN CHEESE WITH A VERY
CRUMBLY TEXTURE. THERE ARE
REGIONAL TYPES OF PECORINO
ROMANO LIKE PECORINO TOSCANO
FROM TUSCANY AND PECORINO
SARDO FROM SARDINIA. IT IS AGED
AT LEAST 5 MONTHS.
Origin of cheese: Italy

Type of milk: Sheep milk

CACIOCAVALLO :
CACIOCAVALLO IS A HARD TYPE OF
STRETCHED-CURD CHEESE.
ORIGINATED FROM IT IS SOUTHERN
ITALY, PARTICULARLY IN THE
APENNINE MOUNTAINS AND IN THE
GARGANO PENINSULA. MADE FROM
SHEEP OR COW’S MILK.
Origin of Caciocavallo cheese: Italy

Milk Type: Cow’s and sheep milk

BLUE CHEESE
DANISH BLUE :
IT IS A STRONG SEMI-HARD BLUE-
VEINED CHEESE, MADE FROM
COW’S MILK. DANISH BLUE WAS
INVENTED EARLY IN THE 20TH
CENTURY BY A DANISH
CHEESEMAKER NAMED MARIUS
BOE.
Origin of cheese: Denmark

Type of milk: Cow’s milk

GORGONZOLA :
IT IS AN ITALIANVEINED BLUE CHEESE
WITH A CRUMBLY TEXTURE AND
SALTY TASTE. MADE FROM
UNSKIMMED COW’S MILK.
Origin of cheese: Italy

Milk Type: Cow’s milk

Use of gorgonzola cheese: It is often used in

salad as a dressing, and sometimes use as a topping
for steak, and goes well with port, dessert wine.
STILTON :
IT IS AN ENGLISH SEMI-HARD BLUE
CHEESE WITH A CRUMBLY TEXTURE. IT
IS NAMED AFTER THE VILLAGE OF
STILTON.

Origin of cheese: England

Milk Type: Cow’s milk

Use of stilton cheese: It is commonly served in

crackers, and goes well with port, cherry, or dessert
wine.