types of Cheese: Speciality Cheese - Cheese with Additives

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.

Mozzarella - Pasta Filata or Stretched Curd Cheese

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

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

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.

Popular Cheeses

Types of Cheese : Popular Cheeses

There are numerous types of cheeses, and we've sought to provide information on five of the more commonly sought or popular cheeses.


Goat Cheese - made from goat milk. It is sometimes called ‘chevre’. Goat cheese comes in a wide array of forms. It can either be made firm or semi-firm in



Cheddar Cheese - originates from an English village called "Cheddar". It is a firm cheese made from cow’s milk and is one of the most popular types of cheese in the world






Blue Cheese - is a common categorization of cow's milk and/or goat's milk cheeses with a blue or blue-green mold. The blue mold in these cheeses is due to mold spores






Swiss Cheese - is the general name for numerous tpyes of cheese that were initially prepared in Switzerland. It is also known as Emmental. Swiss cheese is made from cow’s milk





Feta Cheese - is one of the oldest cheeses in the world, and is said to be a genuine product from Greece.





types of cheese: grated-and-sliced-cheese.

History of Cheese

History of Cheese

Cheese is one of the most assorted and delicate foods in the world. The taste of cheese can be mild, buttery, spicy, rich, creamy, sharp, salty or subtle. Its texture can be firm, flaky or so soft that it needs to be eaten with a spoon. The aroma can be mild to intense. Cheese can serve as the perfect escort for wines, an excellently pleasing finish to a gourmet meal.

Cheese appeared for the first time in approximately 7000 B.C., which was about the time persons, began to raise farm animals. Legend has it that a desert nomad was carrying milk in a pouch made from a sheep’s stomach. Rennet or rennin which is a coagulating enzyme was formed in the lining of the pouch. Combined with the sun’s heat it caused the milk to separate into solid white lumps and a pale watery liquid.

Inquisitive, and no doubt starving, the nomad drank the whey and tasted the curd. The nomad found the whey drinkable and the curds edible.It is said that cheese was first manufactured in the Middle East. The most primitive type of cheese was a kind of sour milk. This type of milk came into being when it was found out that domesticated animals could be milked.

Cheese making was done with ability and knowledge and reached an elevated standard. By then the ripening process had been developed and several treatments and conditions in regards to storage resulted in different flavours, textures, aroma and colours, which are the main characteristics in types of cheeses.
In the middle ages, monks became trendsetters and developers and it is to them we should be obligated to for many of the classic assortment of cheese on the market today. During the Renaissance era cheese went through a decrease in fame. It was said to be unhealthy, but reclaimed favour by the 19th century, the era that saw the beginning of the progress from
farm to factory production.

According to Greek Mythology what perhaps happened is one day a shepherd realized that milk curdled when placed with certain herbs or the juice of specific fruits. This curdled milk tasted more enticing than ordinary milk and lasted longer. The shepherd perfected his cheese making skills as cheese became the first man-made food. As cheese is just the concentrated milk, it made sense to ancient man that the excellence of the milk determined the quality of the cheese.

So man began to move his animals to the fertile meadows full of wild herbs, flowers and grasses. The early days of cheese making were not restricted to cows, goats and sheep. Cheese was made from mares and donkeys also.

It is said that the Greeks established the advance of cheese making procedures from basic to newer methods. However, Romans were accountable for coaching the rest of the world in how to make cheese. Nutrition, maturing, temperatures and salting of cheese are written in Roman texts. Cheese today is one of the most interesting, diverse, wholesome and delicious foods known to man. Thanks to Romans, Greeks and others before them.
Types of cheese..
different-types-of-cheese.

Types of Cheese: Gouda

Types of Cheese : Gouda
Small variations in the cheesemaking recipe produce a vast variety of cheese. In the Gouda type of cheese, some of the whey is removed and replaced with water, thus it is known as a washed curd cheese. Once the curd is compacted under this watery whey mixture, it is cut and moulded. There is no texturing as for the Cheddar type of cheese.
The result is a supple, mild cheese with a buttery taste.
Some might say the texture was more of a plastic nature. It is a different texture to the traditional cheese of the UK and typical of that found on the Continent of Europe. The cheese matures with a range of flavours as complex as any, especially if it is made from raw organic milk.The starter cultures used for this type of cheese often contain bacteria that produce gas. This collects in the curd and cheese as it matures, producing small holes in the finished product. Few of these cheese are wrapped. The rind is left to form naturally but they are frequently cleaned and waxed before being sold to the retailer or consumer.