Homeliving in Style

The most well-known and widely-available Spanish cheese is Manchego cheese. It comes from the grazing land, La Mancha, in Central Spain. Made from sheep s milk, it has been enjoyed in Spain for centuries. It comes in a barrel-shaped wheel identified by its herringbone texture on the side. Originally, the texture came from being wrapped in woven esparto grass to age but it is now stamped into the rind. It also has wheat-eared impressions on the top and bottom of the wheel from being pressed by small boards during its manufacture.

El Queso

Made from sheep s milk, Manchego cheese is flavored with herbs from La Mancha. It is considered the brie of Spain although it has a taste and texture of its own. It comes in two different varieties according to how long it has been aged. The semi-soft variety is curado for cured and is aged three to six months. The variety of Manchego cheese that is aged for a year has a texture more like Parmesan cheese and is called viejo or old.

Its flavor is regarded as zesty and is becoming more popular in the United States. The curado variety is more mild and subtle while the viejo variety is stronger with a tangy flavor. Either way, it is slightly salty, creamy and a bit piquant. The quality of Manchego cheese is closely controlled to ensure that the name will only be applied to cheeses made from the milk of Manchego sheep. All Manchego cheese is aged for at least two months in natural caves.

The curado variety can be eaten on crackers or used as a melting cheese in recipes like quesadillas. The aged Manchego cheese is a grating cheese. Both the young nearly white variety and the older yellow type can be added to many types of dishes including tapas, soups, salads and rice.

The wines to serve with Manchego cheese include fino Sherry or red Rioja, Navarra, La Mancha or any wine made from the Tempranillo grape. It can also be paired with a California Zinfandel or sparkling wine. Since Manchego cheese is popular around the world, it can be found in most supermarkets in the gourmet section. It is also widely available online. While other varieties of cheese can be substituted for either type of Manchego cheese, the experience afforded by this type of cheese should not be passed up.

The Laughing Cow cheese wedges are a product of Bel Brands USA, which in turn is the American subsidiary of Fromageries Bel, S.A. The entire company, and all its branches around the world, holds a strong commitment to quality, variety, and flavorful cheeses. In fact, there are consumers of the cheese brand in more than ninety countries worldwide. Appreciated for good flavor and packaging, the brand continues to grow. Their popularity is likely due to the consistent quality that has come to be associated with the brand and its products.

The Laughing Cow cheese brand is associated with images of a cartoon cow who is always shown smiling on the packaging, commercials, advertisements and company websites. This image implies the pleasurable experience consumers can expect when they eat cheese products from The Laughing Cow cheese brand. Products such as wedges, mini Baby Bel cheese bites, and cheese and baguettes snacks cater to customers in all walks of life and with widely varying needs. The smaller products are excellent for bag lunches and snacks on the move.

Keeping Your Health in Mind

The Laughing Cow cheese brand is vigilant about keeping in tune with today s marketplace and customers changing needs. In an age where many adults are health conscious and watching their weight, the brand remains a step ahead in the industry. Many of their lighter variety cheese wedges contain as little as thirty-five calories per serving, which fits nicely into even the strictest diet. In addition to the nutrition provided by cheese, such as calcium, the total package is very appealing to customers who are watching what they eat. Appealing to that need is both good marketing and responsible business by the company that produces the product.

Beyond selling their product, The Laughing Cow cheese brand provides customers and fans of their product with further ways to stay healthy. Their website provides a thirty-one day calendar every January, with each day containing a helpful health tip. January is when New Year s resolutions have many people tuned to health, so it is the time when they are most in need of such advice. Furthermore, The Laughing Cow cheese brand runs various health promotions. In January, the brand typically offers customers a chance to get a free pass to a local health club that will allow them to try out the facility for a week or two. Provided there is a participating club in their area, and they have the requisite proof of purchase, customers can enjoy their health through eating delicious cheese and getting consistent exercise.

The Kraft food company began with the sale of cheese in 1903. Young J.L. Kraft began a wholesale cheese business in Chicago in 1903. He was always first in line so that he could select the finest and freshest cheeses available. The reputation of his cheeses became well-known to the local grocers who bought cheese from him.

He became one of the first to put a brand name on cheese his own name - Kraft cheese. But J.L. Kraft was bothered by the differences in the taste of cheese from one day to the next as well as the difficulty in keeping it fresh. His real success came after he solved those problems.

Fresh and Consistent

After experimenting with mixtures of cheeses, Kraft found that if he heated and stirred the cheese and placed it in sterile containers, it would cool to a solid state and stay fresh longer. In 1915, Kraft cheese became a processed cheese product sold in four-ounce tins. Kraft quickly had to open several production facilities to keep up with the demand for this new product.

He was granted a patent for the Process of Sterilizing Cheese and an Improved Product Produced by Such Process in 1916. Finally, Kraft had succeeded in finding a way to produce a cheese product with a consistent quality and a long shelf life. The canned cheese product became a staple for the U.S. armed forces during World War I.

Since that time, Kraft cheese became known for food products that broke new ground. Velveeta was introduced in 1928 and quickly became popular for its quality as a cheese that would melt easily without separating. The Macaroni and Cheese Dinner became available in 1937 to the delight of children everywhere.

Kraft cheese introduced the first commercially packaged sliced process cheese in 1950. The very popular cheese spread, Cheez Whiz, made its way into markets in 1952. Today, it can be used in more than a 1,000 different ways. Kraft cheese also comes in various flavors including Bacon Cheddar, Roasted Garlic Cheddar, Pepperjack and Smoky Swiss and Cheddar.

New products include Kraft cheese Crumbles. The many lines of Kraft cheese together has resulted in Kraft Foods becoming today s largest manufacturer of cheese products in the world. Kraft Foods has also added food lines that don t contain cheese such as Miracle Whip dressing and yogurt. The child who has never tried some kind of Kraft cheese is rare indeed.

It s very difficult to think about the cuisine of Italy without picturing at least one of the hundreds of types of Italian cheese. Many Italian dishes are built around aged and dried foods that keep well and maintain their flavors while stored. Italian cheese is such a food and has the added benefit of adding a creamy texture when cooked with dried pepperoni or pasta.

There are many cheeses for every region s style of cuisine. Italian cheese making goes back hundreds of years and incorporates the milk of cows, goats, sheep and even buffalo. No first course or antipasto is complete without the protein boost that comes with the flavors of Italy.

Some of the Tastes

The royalty of Italian cheese is Parmigiano Reggiano, a flavorful and versatile cheese that can be added to most Italian dishes. The milk used in this Italian cheese is closely monitored for quality. Dots are put onto the rind of the cheese to show that it is the real thing. Parmigiano Reggiano may be aged from less than a year to three years. It might be shaved, sliced, melted or grated. Grana Padano is less royal but closely related to Reggiano.

Around since Medieval times, this Italian cheese is known for its lightness and nutrition. It can be served as a separate course or as an ingredient in pasta casseroles, vegetable dishes or savory pies. Gorgonzola is a popular Italian cheese, appreciated the world over. Its creaminess and taste makes it a good fit in a salad dressing, with gnocchi or veal. It is similar to French blue cheese only sweeter and easier to blend with other ingredients. The firm, easy-to-melt Fontina is a popular Italian cheese for cooking. It is known for its slightly smoky taste.

Quattro Formaggi is a fusion of Gorgonzola, Emmenthal, Taleggio and Fontina. It makes a tasty pasta sauce or a great pizza topping. Fresh goat-milk Ricotta cheese is a favorite addition to pasta in the cuisine of Central Italy. With Pecorino, it is called sagne alla mugnaia. Dry Ricotta is a version of Italian cheese mostly made in Puglia, Umbria and Piemonte.

Unlike the usual type of Ricotta that is moist and used as filling in ravioli and lasagna, the dry version is grated over pasta. Pecorino is a very popular Italian cheese and comes in the varieties of Pecorino Romano, Sardo and Toscano. Like Ricotta, it is used in ravioli and tortellini as well as for a base for the fried stuffed bread dough, panzerotta. It s difficult to think of Italian food without Italian cheese, but it s unlikely that you ll ever see any.

The last time you broke open a package of cheddar; did you wonder where that cheese actually came from or how it came into existence? Chances are good that you were probably more interested in getting those slices on your bread or crackers than in the history of your cheese. However, cheese has a long and interesting history that actually dates back much farther than Christ almost to the beginning of the world as we know it. It s pretty amazing to think that the slice of cheddar you are eating has a longer history than almost every civilization on earth!

How did the History of Cheese Begin?

Ancient folklore states that the history of cheese originated with a nomadic traveler that had packed milk for his travel in a saddlebag that had been created from the stomach of a young animal. That bag contained rennet, which is a product found in animal stomachs and is an enzyme that helps to transform milk into cheese. When this weary traveler stopped for a refreshing drink of his milk, he realized that the liquid has been changed into curds and whey. Both were found to be very tasty, and the love of cheese was born.

The Old Testament of the Bible makes many references to cheese and cheese making, leading historians to believe that the history of cheese dates back much farther than the birth of Christ. There have been curdling vessels found that can date back as far as 5000 B.C. and written diagrams showing the process of milking cows and curdling the milk that go back to 3500 B.C.

It is thought that cheese was first made in the Middle East, but the popularity of the food quickly spread throughout much of Europe. By the thirteenth century, farm women realized the advantage of combining their resources to create cheese, and cooperative dairies were born. As more and more countries got into the cheese-making act, many different varieties of cheeses came into existence.

During the Middle Ages, monks got into the cheese-making arena as well, and we can credit them for many of the varieties of cheese that we have today. The history of cheese continued into the nineteenth century, when cheeses began to be made in factories instead of on farms. The variety of cheeses that we enjoy today can be attributed to the various regions in the world that tried their own hand at cheese making with great success and flavor contributions.

Grilled cheese has been a popular lunch choice for generations, and the variations on this simple sandwich abound, depending on where you are in the world. While American or cheddar cheese are the popular choice for this treat in the United States, some parts of Europe prefer Swiss or Gouda cheese to fill their bread slices. There are also a number of additions that can go into a grilled cheese sandwich, like ham, tomato, herbs and spices, or sauces like ketchup or mustard. Some of these will go between the slices of bread before the grilling takes place, and some are sprinkled on the top or used as a dip. Many Canadians enjoy dipping their sandwiches in ketchup or applesauce, while people in the United States tend to prefer their sandwiches with tomato soup or French fries on the side.

The Perfect Grilled Cheese Recipe

There are many gadgets on the market today that will grill up a lovely sandwich for you to enjoy. If you don t own one of the specialty grillers however, a good old-fashioned cast iron pan that is well seasoned will do. In fact, if you have a brand new cast iron skillet, a grilled cheese sandwich will be the perfect choice for seasoning your new pan. Bread can run the gamut from a hearty wheat to a crusty white, depending on your preference. Texas toast can make a yummy choice, as can many rye breads. The good news about selecting a bread for your grilled cheese is that once you have added plenty of butter and melted cheese, almost any bread will fit the bill in a tasty way.

Butter is the next ingredient for making your sandwich, and can be spread directly onto the bread or melted into the pan. It is a good idea not to skimp on the butter, although a well-seasoned pan can add plenty of flavor with a smaller amount of butter needed. Your cheese can be American, Havarti, cheddar, or Swiss, depending on your own tastes and preferences. Place your first piece of bread in the pan with the buttered side down, add the cheese of your choice, and place the second slice of bread on top of the cheese with the buttered side up. Grill the first side until the bread is nicely toasted, then flip your sandwich and cook the other side until the cheese inside is melted.

Variations

There are so many variations on the grilled cheese sandwich today; your choices are only limited by your tastes and imagination. Try tossing in some avocado and tomato, or a slice of ham or bacon. Sprinkle with a dash of oregano, or add some mayonnaise to the bread. Some people enjoy a tuna melt, which adds tuna or tuna salad to the melted cheese inside. Others like to dip their bread slices into beaten eggs before placing them on the skillet. Whatever your preferences, you are guaranteed to find a grilled cheese sandwich that will tantalize your taste buds. Bon a petit!

There are hundreds of different types of cheese in the world. Of those, only a few can be recognized by name. Gouda cheese is one of that small number. Cheeses are described by several different standards. Whether the cheese is hard or soft, how aged it is, its color, its country of origin, the kind of milk that it s made from and whether that milk has been pasteurized. Beyond that, cheese connoisseurs may add the color of the wax coating if it has one, whether it is aged by bacteria and whether or not it contains mold.

The Story

Gouda cheese comes from Holland. It is named for the Dutch city of Gouda in the province of Zuid-Holland. In spite of that, the Gouda cheese with the highest regard comes from Noord-Holland. Gouda cheese is now a generic cheese describing the type and flavor of the cheese rather than its place of origin. The term Gouda cheese is registered in the European Union. The type of cheese it describes is yellowish and made from pasteurized cow s milk.

The milk is cultured and heated to separate the curds from the watery whey. The curds are collected and pressed into the shaping molds for several hours. The cheese is then soaked in a salty brine for flavoring. The salt also serves to control the amount of bacteria which will develop as another level of flavoring. The Gouda cheese is allowed to dry for a few days and then coated with wax, usually red or yellow, to stop the drying process. The Gouda cheese is aged for an appropriate time before being sold.

Exported Gouda cheese is usually aged between one and six months which is considered a young cheese. At this age, Gouda cheese can be easily sliced for sandwiches. The flavor is pungent with an underlying bitterness. It is considered to be creamy. Gouda cheese made for the local market may be aged longer between a year and a year and a half.

At that age, the cheese has a deeper orange-yellow color and is sometimes coated in black. The older cheese has a stronger taste and a harder texture. It may be too brittle to cut easily by a cheese slicer. It can be cubed with a knife, however, and makes a good accompaniment to cocktails. Gouda cheese can be easily found in markets all over the world.

Cheese is a delicious food product that is made from milk gathered from certain mammals. Two of those animals from which milk is gathered to make cheese are a cow and a goat. There are a number of benefits to using both types of milk to make cheese products.

However, the use of goat s milk to make goat cheese is a widely popular cheese based on a number of reasons. Two of those reasons that contribute to the popularity of goat cheese are its nutritional value and the actual taste of the goat cheese.

Nutritional Value Of Goat Cheese

If you were to compare the nutritional value of cheese made from cow’s milk and cheese made from goat s milk you would notice some significant differences. Those specific areas of difference would be in the area of nutrients, calories, cholesterol and fat.

For example, the protein found in goat s cheese is twice as much as that which is found in cheese made from the milk of a cow. In addition, goat cheese contains fewer calories than other types of cheese. In fact, goat cheese has one less third calories.

Also, if you compare goat cheese with cream cheese you will find that goat cheese has half the cholesterol and fat. This is due to the fact that the fat which is found in milk products comes from fat globules contained in the milk. Characteristically, the fat globules found in goat milk are smaller in nature as compared to the globules found in cow’s milk. In addition, this makes the cheese easier to digest.

The Distinct Taste Of Goat Cheese

When it comes to the actual taste of goat cheese many first time tasters are surprised. This is because goat cheese has a very sharp and exciting flavor.

This tart taste is due to the fact that goat cheese contains fatty acids that can be described at mid range level. These acids are called caprylic, capric and caproic acids. It is these acids that give the goat cheese its tangy flavor. Also, the strength of the taste can be due to the hormonal influence of the female goat.

In addition, the taste of the goat cheese can be heavily influenced by the food that the goat is eating. This is due to the fact that goats have a very powerful digestive system. This allows the goats to eat vegetation that other animals cannot assimilate. Therefore, goats may eat plants that are bitter or pungent in flavor which transfers to the milk that is produced.

France is certainly in the forefront of cheese manufacturing, with over 500 varieties of cheeses that are made in this region alone! While many of these cheeses are of the soft variety, French cheeses can actually be a healthy alternative to some of the cheese favorites that are frequently served in the United States. French cheeses are lower in fat while packing in the flavor because of the higher water content in soft cheeses that actually keeps the fat count at a reasonable level. These delicious varieties of cheese can be a great choice for everyday, by using them in pasta dishes and sprinkled into salads. They also work well for entertaining, on platters offering a variety of cheeses with crackers and crusty breads for spreading.

French Cheese and Other Foods

French cheeses make a nice complement to a number of different types of food, including breads, fruits and honey. Soft cheeses like the popular brie taste delicious when paired with fruits like blackberries or figs. Blue cheeses work well with a number of fruits, as well as a variety of nuts for maximum flavor and variety. Try a salad sprinkled with blue cheese and chopped walnuts for a delicious topping. Semi-hard French cheeses are delightfully paired with fruits like pineapple, kiwi and cherries. Chutneys are another nice complement to many of the cheeses today, and you can make your own or buy them in a variety of gourmet shops. Try placing a bowl of chutney next to your cheese platter for guests to serve themselves.

French Cheese and Wine

It is hard to think about the delicious French cheeses without considering which wine is the best pairing. Wine and cheese go together like peanut butter and jelly, but the question always becomes which wine is the right choice? Red wines are often the clear choice with French cheeses, but there are many white selections that will work equally well. The best rule of thumb to keep in mind is to avoid a wine that is too light to mix with the pungent aromas and flavors of the cheeses that you will be serving. It is also a good idea to limit the number of choices in cheeses that you place on your platter to ensure that the ones you select will work best with your wine selection. Stronger cheese flavors will require a more full-bodied wine, such as a Cabernet Sauvignon or a Shiraz. On the other hand, softer cheeses can be quite nice with a lighter and fruitier wine like Beaujolais.

When in doubt about the right wine to serve with your French cheese platters, ask someone at your local liquor mart for advice. Many of these stores will offer wine experts that will answer all of your questions.

Feta cheese has been a staple in Mediterranean cooking for centuries, but has only become popular in the United States in the past thirty years or so. The reason for this may be attributed in part to the fact that it is not easy to find good feta cheese in this country. Due to its popularity in the Mediterranean region, very little of the product is actually exported to the rest of the world. When you do find good quality feta, it is often quite expensive, leaving many Americans to settle for the lesser quality but functional counterparts in many of our recipes.

How is this Cheese Manufactured?

Feta cheese is always made from sheep s milk, which is how it originated, or from goat s milk today. It is a rich, white soft cheese that is usually aged in brine for anywhere from four to six weeks to get the sharp and salty taste that many enjoy. It is a staple in almost all Mediterranean recipes, used in one form or another. It is best when it is fresh, so only buy it when you are going to use it quickly. If you must store your feta cheese for a period of time, storage in a milk bath will allow you to keep your cheese for up to three months in the refrigerator.

How is this Cheese Eaten?

Feta cheese is used in a variety of recipes, and can also be delicious sprinkled in salads or on pasta dishes. It pairs particularly well with other Mediterranean staples like anchovies, olives and tomatoes. It can be used interchangeably with goat s cheese, and can be substituted with Muenster cheese in a pinch. Feta cheese tastes best when it is left at room temperature for 30 minutes prior to serving, and melts easily when cooked, making it a great choice as a topper of filling for a variety of dishes. It can also be eaten as a snack on crackers or bread.

Feta cheese is a popular choice for many hot and cold pasta dishes and pairs well with many lamb recipes also. It can be baked, or simply tossed or mixed into a recipe in its original state. You can find feta cheese at many local grocers, but gourmet food shops may offer a higher quality of this cheese to bring out the best in your Mediterranean recipes.