Posted on October 29th, 2008 by admin
This cheese’s namesake is the valley of the same name in Fribourg, Switzerland. It differs from Emmental in that it uses a cow’s milk with more fat, which naturally sweetens the nutty, buttery flavour. Gruyére is aged anywhere from 10 to 12 months, giving it a brownish-gold rind. The centre is pale yellow and the holes are much smaller and more evenly spaced than those of Emmental. During the aging process, the holes may shrink down to a barely visible size. Gruyére is made in huge 100-pound wheels and sold by the wedge. Unlike Emmental, the Gruyére name is not protected, thus there are many imitations on the market, including processed versions. Gruyére also melts easily, making it great for gratins, and goes well with meats and vegetables. It is excellent as an appetizer or dessert cheese.
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Posted on October 29th, 2008 by admin
Also known as Emmentaler and Emmenthaler, this cheese takes its name from the Emmental Valley where it originated around 1293. It is considered Switzerland’s oldest and most prestigious cheese. This pale yellow cheese is made from part-skim, unpasteurized cow’s milk and has a mild, slightly nutty, buttery, almost fruity flavour. The holes range from small to large olive-size. It is made in giant (up to 220-pounds) wheels and can be easily identified by its hometown stamped on the rind. This firm cheese melts easily, making it good for sauces, and it goes equally well with fruits and nuts.
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Posted on October 29th, 2008 by admin
This rich fresh cheese is slightly grainy but smoother than cottage cheese. It’s white, moist and has a slightly sweet flavour. Most Italian ricottas are made from the whey drained off while making cheeses such as Mozzarella. Technically, this type of ricotta is not really cheese because it’s made from a cheese by-product. The word ricotta means “recooked,” and is derived from the fact that the cheese is made by heating the whey from another cooked cheese. Ricotta is a popular ingredient in many Italian savory preparations like Lasagna and Manicotti, as well as desserts like Cassata and Cheesecake.
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Posted on October 29th, 2008 by admin
Cheese made from sheep’s milk is known as pecorino . Most of these cheeses are aged and classified as Grana and are hard, granular and sharply flavored. The young, un-aged Ricotta pecorino is soft, white and mild in flavour. Aged pecorinos range in color from white to pale yellow and have a sharp, pungent flavour. The best known of this type is Pecorino Romano, which comes in large cylinders with a hard yellow rind and yellowish-white interior. These hard, dry cheeses are good for grating and are used mainly in cooking. They can be used in any recipe that calls for Parmesan, especially if a sharper flavour is preferred.
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Posted on October 29th, 2008 by admin
Mascarpone is a cows milk cheese that must be eaten very fresh and is probably best known as the smooth and luscious highlight of Tiramisu. It is a delicious creamy dessert cheese, a little like whipped butter of stiffly whipped cream. It was originally made only in Lombardy in the autumn and winter but is now available all the year round, and is usually sold in muslin bags or tubs. It is often sweetened slightly and thinned with a little cream and served with fresh fruit and liquers.
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