In today's culinary world, cheese is not just an additional ingredient but also an essential part of creating unique flavors for many dishes. From soft, creamy, rich cheeses to hard cheeses with bold flavors, each type has its characteristics, suitable for different culinary styles. In this article, Annam Gourmet will explore the 11 most delicious and popular types of cheese today, providing you with useful information as well as insights into these beloved cheeses!
Cheese is an ancient food, cherished for its rich, creamy texture, flavor, and filling quality. Cheese was discovered in ancient civilizations during the development of agriculture and the domestication of sheep and goats for milk. Accidentally, when milk was left out in the sun for several hours, it became sour, and the protein components solidified into curds. When the liquid part, or whey, was drained and removed, only the solid curds remained, and farmers realized that these curds had a pleasant flavor. Since then, countries around the world have experimented with making cheese, varying the types of milk, the aging time, and using different additives such as salt or acid to create unique textures and flavors. India is famous for its mild, soft cheese, Greece discovered salty crumbly feta made from sheep's or goat's milk, and Sardinia developed a hard, pungent cheese called Pecorino Romano.
Cheese is a nutrient-rich dairy product, providing protein, fat, and minerals. The nutrients in cheese vary depending on the type of cheese you choose and the amount consumed. According to the U.S. Department of Agriculture, beneficial nutrients found in cheese include:
Since cheese contains many vitamins and minerals, it can be a beneficial part of a nutritious diet. Below are some of the potential benefits of cheese.
A study that tested 29 strains of Lactobacillus, a type of bacteria found in dairy products, discovered that they have probiotic properties. This means that dairy products may help support digestion. While yogurt is more well-known for aiding digestion, this can also apply to feta cheese and other dairy products. Furthermore, a sample trial of yeast from feta cheese showed that they can survive in low-pH environments, such as your stomach. This means that the beneficial bacteria in feta cheese will survive in the stomach and still aid digestion, even when you feel hungry or have an upset stomach.
Not only is cheese rich in calcium, but it is also a good source of B vitamins. Calcium and protein are some of the most important nutrients needed for the healthy development of bones. Cheese is also a tasty way to add vitamin K to your diet—an essential vitamin for bone health (as well as for blood vessels and blood clotting).
A study conducted by dental experts showed that eating cheese may help prevent tooth decay. Calcium and phosphorus are known for protecting oral health. Therefore, the calcium and other minerals in cheese will help maintain the strength and integrity of your teeth into old age.
Cheese is not only low in carbohydrates, but including it regularly in your diet may help reduce the risk of diabetes. For example, a recent study found that people who ate at least two servings of dairy per day were less likely to develop diabetes over a 9-year study period. Other studies have also shown similar benefits.
A small ounce of cheese contains an average of 7g of protein (which is 14 percent of your daily value). Protein is the body’s energy source for growth and cell repair. According to research, protein is more satisfying than carbohydrates or fats, so eating protein-rich foods will help you stay full longer.
Mozzarella is a cheese made from buffalo or cow's milk, ranging from white to yellow depending on the diet of the buffalo or cow. Mozzarella first appeared in Italy around the 14th century. Its creamy flavor and soft texture make it a popular ingredient in European-style dishes like pizza, pasta, and cheesy chicken. While it's a good source of calcium and protein, Mozzarella also contains a relatively high amount of fat and sodium, so it should be consumed in moderation.
Also known as Parmigiano-Reggiano, Parmesan is a hard cheese made from cow's milk, symbolizing centuries-old traditions. It has a firm texture and is commonly grated over pasta and salads.
Cream cheese is a soft cheese made mainly from milk, cream, and salt, ideal for spreading on bagels or using in both savory and sweet dishes like cheesecake. Though not highly nutritious, it still offers some health benefits.
Originating from Cheddar village in England, Cheddar is the second most popular cheese in the U.S. after Mozzarella. It has a firm texture and a mild, slightly creamy flavor.
Known as the "King of Cheeses" in France, Brie is a soft cow's milk cheese with a pale yellow color and an edible white rind. It pairs well with bread, crackers, and fruits, offering mild, creamy flavors.
Ricotta is a traditional Italian cheese made from sheep, cow, or goat milk. It has a creamy texture, mildly sweet flavor, and lower fat content compared to other cheeses.
Gouda cheese is a yellow, creamy cheese made from cow's milk, originating from the Netherlands. It is made from whole milk and aged from 1 to 20 months. The aging process of Gouda cheese influences its texture and flavor. Younger varieties have a smooth texture and milky flavor, while older varieties tend to be harder and crumbly, with a sweet and rich taste. Gouda cheese is a good source of protein and calcium, but it contains a significant amount of saturated fat and some sodium.
Blue cheese is made with mold, which creates the blue veins, strong flavor, and pungent smell of the cheese. It is believed that blue cheese originated from a cave in Roquefort, France. There are several types of blue cheese, such as Gorgonzola, Stilton, and Saint Agur. The characteristic blue veins in blue cheese develop from Penicillium Roqueforti bacteria that grow in small holes made in the cheese during the early stages of aging. Although blue cheese often has a high sodium content, it is rich in dairy protein, fat, and essential vitamins and minerals, including:
Gruyère cheese is a cooked, pressed cheese made from cow's milk, originating from the Gruyère region of Switzerland. It is characterized by its light yellow, semi-soft texture and a unique flavor that combines sweetness and richness. Below is a general nutritional breakdown of Gruyère cheese per 1-ounce (28-gram) serving:
Feta cheese is a Greek cheese typically made from sheep's milk, but it can also be made from goat's milk and is the most famous cheese from Greece. It is an important cheese in Mediterranean cuisine and is known for its crumbly texture and salty, tangy flavor. However, Feta cheese is much lower in fat compared to many other cheeses and is considered a reasonable option when consumed in moderation. Since this cheese is traditionally made from sheep and goat milk rather than cow's milk, it is also easier to digest.
Cottage cheese is a fresh cheese known for its mild flavor and creamy, slightly lumpy texture. It is made from curds that are drained of water but not pressed, leaving some whey and providing a moist consistency. This cheese is often low in fat, especially when made from skim milk, and is commonly consumed as part of a healthy diet. Cottage cheese is valued for its high calcium content and is also an excellent source of vitamin B12, which plays a key role in preventing anemia. Other nutrients in cottage cheese include:
Contact Information - Annam Gourmet:
References:
