1. Gouda
Gouda is a yellow to orange, creamy, and sweet cow's milk cheese, one of the world's most well-known exports from the Netherlands. Gouda cheeses typically have a distinctive flattened wheel shape because they are pressed into moulds, and many are easily recognized because of their yellow and red waxy, plastic-like coating. Its taste also changes as it ages, and its texture varies from semi-hard to hard depending on how long it has been aged. Gouda cheeses are so categorized according to how long they have been aged. There are six different categories in total: young cheese, young matured, matured, extremely matured, old cheese, and very old cheese.
2. Ricotta
Fresh, soft cheese known as ricotta is produced from the milk of Italian water buffalo, cows, sheep, or goats. Ricotta, which literally translates to "re-cooked," refers to a creamy curd that is created by reheating the whey, a byproduct of producing cheese. Ricotta curds have a taste that is slightly sweet, very fresh, and white and creamy. Depending on the type of milk used in the procedure, the form and weight may vary, but the cheese often has a conical shape obtained by using a fuscella, a traditional container in which the cheese is placed after skimming in order to drain.
3. Feta
The most well-known Greek cheese, referred to as "the princess of cheeses," is feta. The milk used to make the cheese is either all sheep's milk or mostly sheep's milk with a maximum of 30% goat's milk. Macedonia, Thessaly, Thrace, Epirus, the Peloponnese, and central Greece are the places where it is produced. Although pasteurized milk is now also permitted, feta is typically made from unpasteurized milk. The cheese is created in huge square or triangle-shaped moulds and stored in brine-filled wooden barrels or tin containers to maintain its freshness and acidity.
4. Bocconcini
Fresh, soft, stretched curd cheese known as mozzarella is created with full cow's milk. Traditional pairings for Bocconcini mozzarella include light white wines because of their delicate creamy flavour and enticing aroma of fresh milk. Campania is where this Italian staple was first created, although it is now made all throughout the nation. The cheese, which is frequently referred to as mozzarella fior di latte, is prepared with either cow's milk or water buffalo's milk (in order to distinguish it from water buffalo milk mozzarella). Although the process of manufacturing mozzarella cheese has been practiced since the fourth century Bartolomeo Scappi, a renowned Renaissance chef, first used the term in a cookbook published in 1570.
5. Gorgonzola
This particular variety of blue cheese, manufactured with cow's milk and distinguished by green or blue mould marbling, was created for the first time in Gorgonzola, a Lombardian town established just outside of Milan. The milk is sporulated with penicillin to cause blue veining. This Italian cheese comes in two types based on its age. Gorgonzola Dolce, which takes about two months to mature, is quite soft, creamy, and has a mild taste with notes of butter, sour cream, and a less noticeable lactic tang, whereas Gorgonzola Piccante, which takes at least three months to mature, is a firmer, more crumbly variety.
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