Types of Cheese : Speciality Cheese - Cheese with Additives
There is a vast range of these as can be seen under each individual cheesemaker. Herbs such as sage can be added to the curd during the cheesemaking process. It was customary to add a green colour (chlorophyll) such as strained chopped cabbage or spinach. That colour if added, is now obtained commercially. Most additives, both sweet and savoury, are mixed with the cheese after it has been made. The cheese is broken up or milled into pieces, the additive mixed in and the whole reformed into a recognisable shape. Additives are mixed into soft cheese or the cheese can be rolled in the additive giving the whole product an attractive presentation.
Types of Cheese: mozzarella-pasta-filata-or-stretched.
Types of Cheese: Mozzarella - Pasta Filata or Stretched Curd Cheese
Traditional Mozzarella is a fresh, stretched curd (pasta filata) cheese made from the milk of water buffalo. The curds are kneaded in hot water to give the stretched texture which looks like rolled chicken breast. It is formed into hand size balls and is sold in a mixture of brine and whey. As a freshly made cheese it is delicious with a delicate milky flavour. It can be eaten like an apple, or sliced with tomato, basil and a little olive oil. Its claim to fame however is the elastic nature of the cheese when melted, an essential ingredient for a pizza.
Traditional mozzarella balls are not suited to large scale manufacturing as they have a limited shelf life. A longer keeping block Mozzarella, with a more rubbery texture is made on a large commercial scale at the Dansco factory at Newcastle Emlyn. The popularity of pizzas has ensured the success of this product and the continuation of cheesemaking at Newcastle Emlyn.
Types of Cheese: smoked-cheese.
Types of Cheese : Smoked Cheese
The smoking of foods was a means of preservation and it still retains that preservative function in some cases. It has also been a tradition to smoke certain varieties of cheese. Today smoked cheese supplies another variant of a particular type of cheese.
It is possible to add a liquid smoke preparation but this does not normally produce the best flavoured product. Most cheese are smoked using oak or other local wood. The shavings are allowed to smoulder and provide the smoke in comparatively low temperatures so that the cheese is not 'cooked', but it does bring some of the fat to the surface. This, together with the deposits from the smoke vapours, provide an attractive and characteristic colour to the cheese.
Types of cheese
Grated and Sliced Cheese
Types of Cheese
The development of take away, ready meals and other convenience foods has resulted in a demand for cheese as an ingredient. This is not a new concept, although in many cases the making of cheese sauces or even Welsh rarebit was considered only as a useful means to use up the 'leftovers'.Good food requires good raw materials and this is as true of cheese used as an ingredient as any food product. Ash Manor provides such a service in the form of sliced, cubed and grated cheese suited to customer requirements. Specialised equipment enables this company to produce the desired cheese quality in the form most suited to the recipe.
Types of Cheese: popular-cheeses.