Well, not always. When most Americans think of cheese, we think of maybe nice sharp or mild cheddar or a nice slice of good ol’ American on a hamburger, or perhaps some nice stringy mozzarella on our pizza. The one thing these do have in common is the source. A cow. But a lot of cheeses come from other sources aside from cow, it also produced from the milk of buffalo, goats, sheep, yak, camel, Raccoon Poop and allegedly back in the day, history tells us that the Mongols of ancient china even made cheese from horse milk.
There’s also a long list of the different kinds of cheeses, there are so many different varieties of cheese there’s absolutely no way to cover all of them in this brief article. According to my research, cheddar is the most popular cheese in the entire world. Its colour ranges from white to yellow and may be either eaten as soon as it becomes cheese for a mild flavor, or it can be aged up to three years to develop into an extra sharp cheddar.
Perhaps the most recognizable cheese in the entire world is Swiss cheese. It takes bacteria to make cheese, and Propionibacter shermani is the bacteria responsible for the holes in Swiss cheese. When this bacteria is added to the warm mixture, carbon dioxide forms and the bubbles from which are what is responsible for the formation of the holes in the cheese.
We can not possibly talk about cheese and not mention American cheese. If it was not for this humble little”cheese”, we never would have had cheese burgers, and I do not know about you, but I gotta have my cheese burgers! American cheese isn’t actually a true cheese, but instead is considered a processed cheese, ranging from white to yellowish in color, it was originally produced by blending Colby and cheddar cheeses with each other, now it’s primarily from ingredients of milk and protein derivatives with salt.
What is a cheeseburger without a nice big salad to go with this? And for a few, a salad is not a salad without blue cheese dressing. Blue cheese gets its distinctive look and smell in the mold Penicillium. The characteristic flavor of blue cheeses will be sharper and tingly with a bit of salt. The distinctive range in notes of smell are from the assortment of desired bacteria growing on the sweet cheese. One of these germs, the miniature Brevibacterium linens is responsible for the associated aroma of classic blue cheeses. Oddly, and rather unappetizingly to me, this exact germs is also responsible for foot odor and other human body odors.
We can not talk cheese and not mention Mozzarella. Mozzarella is your favorite of pizza lovers everywhere. This is a semi-soft, white cheese that is consumed fresh as soon as it is made. Originating in Italy, this cheese is a favorite of Americans as Americans eat a lot of pizza. And pizza could not exist without Mozzarella. Right alongside the Mozzarella would have to be Parmesan. Parmesan is a favorite that usually comes into my home pre-grated and packed in a convenient shaker can for sprinkling on the above pizza and on spaghetti and lasagna. Parmesan is a hard, granular cheese also originating in Italy and is a staple in many American homes.
These are just a very few of the many, many, different kinds of cheeses, and that I chose these to mention since they are the cheeses closest to me as they’re often consumed in my dwelling. These might not be your favorite, but they’re the ones I am most acquainted with. Like many other foods that can have a”gourmet” component, cheese can be explored for years before you ever figure out how to try them all I would imagine. So, if you wish to understand more about the finer cheese in life, then I advise you to get some wine, and some bread or crackers and get started.