Cheese made by 0 1 can be divided into soft, medium soft, medium hard or hard according to the water content. In addition, according to the practice and appearance, it can be divided into the following categories:
Fresh cheese: After the milk has just been heated or caked with enzyme, it is wrapped in gauze and squeezed out. This kind of food can be kept fresh in the refrigerator for a short time, but not more than a week, otherwise it may go bad. This category includes cottage cheese, cream cheese, Greek feta cheese, France Fromage Frais, Petite Suisse, Italy Saint-Marie, Italy Mozzarella, Tiramisu Mascarpone, ricotta and India paneer.
Soft cheese with flower skin (also called white cheese): This kind of cheese has a pink and powdery skin and a soft heart. Generally, this kind of cheese is made by pressing fresh cheese into small round cakes (other shapes are rare), then sprinkling Penicillium, and it will be successful in a month or two. After cutting, take the soft heart and spread the bread directly. This category includes
Bunchester cheese in Scotland.
French Brie Cheese, Camembert Cheese (commonly known as Carmel in Taiwan Province Province), Carre de l 'est, Chaucer, Courumbier, Feuille de Dreux, Fougeru, Neufchatel.
Fuqiang Cheese: This kind of cheese is similar to soft cheese with flower skin, but the fat content of milk with cream is increased from 40%-50% to 75%. This category includes
Boursin, Bourceau, Yidong, Lucullus, Pierre Robert.
Washed cheese: This kind of cheese is similar to soft cheese with flower skin, but after the skin is removed, the whole piece is soaked in salt water or wine. The soaked skin is brighter, from apricot to red. Generally, leather tastes strong and stinks, and most people don't like it. This category includes
Esrom cheese from Denmark
Dutch gouda cheese (often called gouda cheese in Taiwan Province province).
From Limburg, Germany and Belgium.
Irish millins
Germany Munster cheese (Munster)
Renmoudou in Belgium (spicy)
Italy Taleggio
Cafelli, England
Switzerland and Wachelin, France.
Maroje, Murol, Nantes, Ifker Bridge, Riboson, Saint Florence, Saint Nectel, Saint Pauline, Saint Remy, Sobay, TraP-Debel Valle.
Blue cheese: this cheese is caked, sprinkled with Penicillium gray-green, and then pressed into blocks. Bacteria grow into green stripes. There are many kinds of this. Generally soft cheese can be replaced with blue cheese. Blue cheese has a strong flavor and needs several times to get used to it. The most famous are Italian cheese Gorgonzola, fromage Roquefort, English cheese Blue Stilton and Stilton.
Hard cooked cheese: this kind of cheese is broken and cooked after caking, and then try to squeeze out all the water. Generally speaking, it is difficult.
Raw cheese: raw cheese includes many kinds, all kinds of soft and hard flavors, and the only feature is that it has not been cooked.
Goat cheese: Goat cheese is made from goat milk. At first, it was the cheese of the poor, because the poor could only afford a sheep that ate everything. Most goat cheese in Europe is soft, but in Britain, it is soft and hard. Some goat cheese tastes like mutton, but most of them are similar to cow cheese.
Goat cheese: The taste of goat cheese is between goat cheese and cow cheese. Many people who are allergic to milk but love cheese will buy goat cheese.
Dig a hole and continue tomorrow.
Cheese is divided into soft, medium soft, medium hard or hard according to its water content. In addition, according to the practice and appearance, it can be divided into the following categories:
Fresh cheese: After the milk has just been heated or caked with enzyme, it is wrapped in gauze and squeezed out. This kind of food can be kept fresh in the refrigerator for a short time, but not more than a week, otherwise it may go bad. This category includes shanzhai.
Anjia mozzarella cheese, MG mozzarella cheese, is recognized as very good for drawing. But it is not enough to use mozzarella for pizza, and the taste of milk is not enough. It is recommended to use mozzarella, hit a car or make a big hole, and sprinkle some cheese powder or parmesan powder after baking, but mozzarella has to stand for more than half.
You can only draw mozzarella, and the effect of painting is related to the water content of your food. Some additives are of course more, and the drawing effect is better. All mozzarella cheese is wonderfully blue, and worst of all, it doesn't smell like milk. Second, the drawing effect is very poor. I have been using Aibo recently, and the drawing effect is good, and the unprocessed cheese feels ok.
Of all the mozzarella cheeses, it is wonderful and blue. Worst of all, it doesn't smell like milk. The second is poor drawing. I have been using the drawing effect of Aibo recently, and the unprocessed cheese feels good.