TYPES OF CHEESE ORIGINS AND REGIONS
Fresh Cheese: Ricotta, Cottage Cheese Cheddar - Somerset, England
Soft Cheese: Brie, Camembert, Cream Cheese Brie - Île-de-France, France
Hard Cheese: Parmesean, Pecorino Romano Gouda - South Holland, Netherlands
Blue Cheese: Roquefort, Gorgonzola Parmesan - Emilia-Romagna, Italy
Goat Cheese: Buchette, Crottin Roquefort - Southern France
Sheep Cheese: Feta, Manchego Camembert - Normandy, France
Semi-Soft Cheese: Gouda, Havarti, Fontina Manchego - La Mancha, Spain
Semi-Hard Cheese: Cheddar, Edam, Emmental CHEESE IS A DAIRY PRODUCT MADE FROM Chèvre - France
COAGULATED MILK SOLIDS. IT HAS A RICH Feta - Greece
HISTORY AND DIVERSE VARIETIES, EACH
CHEESE MAKING PROCESS PAIRING WITH FOODS AND WINES
WITH UNIQUE FLAVORS AND TEXTURES.
1. Milk Selection Ricotta: Pair with honey, fresh berries, or use in lasagna.
DIFFERENT TYPES OF CHEESE COME FROM
2. Coagulation Brie: Pair with apples, pears, or sparkling wine.
VARIOUS REGIONS WORLDWIDE.
3. Curd Formation Cheddar: Pair with apple slices, beer, or tomato soup.
4. Whey Draining Roquefort: Pair with honey, figs, or sweet white wines.
5. Salting Gouda: Pair with apple slices, caramelized onions, or
6. Molding Merlot.
7. Pressing Feta: Perfect for Greek salads, olives, or a glass of
8. Aging Retsina.
9. Ripening and Maturation Buchette: Pair with beets, arugula, or Sauvignon Blanc.
COOKING WITH CHEESE
Cheese is a versatile ingredient, suitable for various CHEESE STORAGE
dishes. Proper storage preserves the quality and taste of
Commonly used in pasta, casseroles, gratins, and cheese.
sandwiches. Wrap it in wax paper or parchment to allow it to breathe,
Melting cheese enhances its creaminess and flavor. preventing excess moisture.
Be cautious not to overcook or expose it to high heat, as Soft and fresh cheeses should be consumed within a few
it can become greasy or grainy. days, while hard cheeses can last for weeks to months.
Submitted By: Shreya Bhattacharya, Shreya Pandey, Sibin Paul & Siddharth Sehtya
