1. DIKSHANT SINGH RAUTELA B.H.M.C.T 1 st YEAR

3.  Cheese is nutritious food made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels and yaks. Around 4000 years ago people have started to breed animals and process their milk. That's when the cheese was born.

4.  Texture  Usually aged cheeses or ripened cheeses are further classified according to texture  Hard cheeses  Semifirm cheeses  Semisoft cheeses  Soft-ripened cheese: Certain types of soft cheeses have mold on the rind that encourages the cheese to ripen closest to the rind first, then the ripening progresses towards the middle of the cheese. Such cheeses often have a runny texture closest to the rind and are firmer in the middle  Process and methods of making cheese  Use of mold  Washing  Processed cheese  Blue-veined cheese  Painstaking  Pasta filata  Whey cheeses  Fat content  reduced-fat  fat-free cheeses  Imitation cheese  Kind of milk  goat milk  cow milk  ewe milk  Texture  Usually aged cheeses or ripened cheeses are further classified according to texture  Hard cheeses  Semifirm cheeses  Semisoft cheeses  Soft-ripened cheese: Certain types of soft cheeses have mold on the rind that encourages the cheese to ripen closest to the rind first, then the ripening progresses towards the middle of the cheese. Such cheeses often have a runny texture closest to the rind and are firmer in the middle  Process and methods of making cheese  Use of mold  Washing  Processed cheese  Blue-veined cheese  Painstaking  Pasta filata  Whey cheeses  Fat content  reduced-fat  fat-free cheeses  Imitation cheese  Kind of milk  goat milk  cow milk  ewe milk

5.  » Kadchgall « Kadchgall is a hard cheese that is made from sheep's milk, but sometimes also from camel's milk clotted with yoghurt. This cheese has a cylindrical shape.  Country:Afghanistan CountryAfghanistan  Milk:ewe and camel milk Milkewe and camel milk  Texture:hard Texturehard

6.  » Serat « Serat is made from sheep's milk. The curds are kneaded into a ball before being smoked and dipped in wax to preserve the cheese.  Country:Afghanistan CountryAfghanistan  Milk:ewe milk Milkewe milk  Texture:hard Texturehard

7.  » Blue Vein (Australian) « Australian Blue Vein Cheeses are made in the style of many classic European Blue cheeses, such as Danish Blue Gorgonzola, Stilton and Roquefort, using the finest Australian milk. Each style does vary in flavor and texture so it is important to sample a few to find your favorite. Blue Vein Cheeses have a strong tangy taste and pungent aroma with a smooth and creamy texture. They are characterized by a network of green-blue veins of mould throughout the body of the cheese.  Country:Australia CountryAustralia

8.  » Mozzarella (Australian) « Australian Mozzarella has a semi-soft body with a smooth, close texture. It has a mild, slightly sweet taste and it is best known for its luxurious melting properties, which make it a must on any pizza.  Country:AustraliaCountryAustralia  Milk:cow milk Milkcow milk  Texture:semi-soft Texturesemi-soft

9.  » Washed Rind Cheese (Australian) « Australian Washed Rind Cheeses have a uniqueness of their own. Their complex flavor and rich, orange-brown rind (not normally eaten) makes this cheese an interesting addition to a cheese platter. Although, the rind has an aggressive distinctive smell, the interior of the cheese is surprisingly sweet and mild, with a soft, creamy texture. Most surface- ripened, soft, curd cheeses mature from the exterior towards the center much like Brie and Camembert.  Country:Australia CountryAustralia  Texture:soft Texturesoft

10.  » Plateau de Herve « Plateau de Herve is a creamery, washed-rind cheese made from cow's milk. The lightly pressed cheese has a pale yellow interior with a creamy consistency. The maturation period is from two to three months.  Country:Belgium CountryBelgium  Milk:cow milk Milkcow milk  Texture:soft Texturesoft  Fat content:45 %

11.  » Limburger « Limburger is creamery, washed-rind cheese. The smooth, sticky, washed rind is reddish-brown with corrugated ridges. The yellow interior hints at sweetness but the taste is spicy and aromatic, almost meaty. Milk is pasteurized at a temperature of 161 degrees F, then cooled to 86 degrees F. The milk is then inoculated with cultures, then rennet is added for curdling. Curd is cut up, then heated to 95 degrees F. The cheese is formed in rectangular moulds, then it is salted and left to ripen in high- humidity conditions for two weeks. The temperature is lowered to 50 degrees F and the cheese matures for several months. Limburger has a legendary aroma which is due to enzymes, breaking down proteins on the surface of the cheese. The cheese ripens in 6 to 12 weeks and has a fat content that fluctuates between 20 and 50 per cent.  Country:Belgium CountryBelgium  Milk:cow milk Milkcow milk  Texture:soft Texturesoft

12.  » Canadian Cheddar « Canadian Cheddar is made from cow's milk and sold at different degrees of maturation - mild, medium and strong. The fat content is usually restricted to a maximum of 48%. It is a semi-hard cheese, straw coloured with a cylinder shape or in a block.  Country:Canada CountryCanada  Milk:COW MILK Milk  Texture:semi-hard Texturesemi-hard  Fat content:30-50 %

13.  » Richelieu « Richelieu is a soft, creamy cheese made of cow's milk. It is in fact Italian Bel Paese known in Canada as Buttercheese. It has a rectangular shape. The fat content is 50%. Country:CanadaCountryCanada  Milk:cow milk Milkcow milk  Texture:soft Texturesoft  Fat content:50 %

14.  » Abertam « Traditional, farmhouse, hard cheese made from sheep's milk. It has a shape of irregular ball with thin, yellow to orange, natural rind. It is used as a table cheese or for melting. Abertam is made in Karlovy Vary, the famous spa town. The natural pastures of this mountainous part of Bohemia provide the sheep with a rich diet that is revealed in the robust flavor of the hard, pressed cheese. The cheese ripens in two months.  Country:Czech Republic CountryCzech Republic  Milk:ewe milk Milkewe milk  Texture:hard Texturehard  Fat content:45 %

15.  » Danablu (Danish Blue) « Drum or block shaped creamery, blue cheese made from cow's milk. This cheese was invented in the early twentieth century by Marius Boel. Danablu has a sharp, almost metallic taste, salty bite and feels very creamy in the mouth. The white interior contrasts with blue-black mould, which is rather gritty and salty. The cheese ripens in two to three months and the content of fat is 50 - 60 per cent. Danablu is used as a table cheese and is very good in salads. This cheese is also known as Marmora. Country:DenmarkCountryDenmark  Milk:cow milk Milkcow milk  Fat content:60 %

16.  » Mycella « Mycella is a Danish version of Gorgonzola with blue- green mold and mild aromatic taste. The name of the cheese is derived from the Latin word for fungal filaments (mycelium). It is a traditional, creamery, blue cheese made from cow's milk. The veins in the cheese provide an attractive contrast to the very pale, creamy, almost buttery interior. Mycella is a table cheese used for snacks or to salads.  Country:Denmark CountryDenmark  Milk:cow milk Milkcow milk  Texture:soft Texturesoft

17.  » Buxton Blue « Modern, creamery, vegetarian, blue cheese made from cow's milk. It usually has a shape of cylinder. The interior is pale orange and the flavor has a hint of dark chocolate and burnt onions on the finish. The cheese ripens in ten to twelve weeks and has a fat content of around 45 per cent. It is a table cheese used in soups, salads or simply for spreading.  Country:EnglandCountryEngland  Milk:cow milk Milkcow milk  Texture:soft Texturesoft  Fat content:45 %

18.  » Denhay Dorset Drum « It is a smaller version of the traditional Denhay Cheddar. It is a vegetarian, hard, truckle cheese with natural rind made from cow's milk. The cheese has a dense, chewy texture and a delicious nuttiness. Denhay Dorset Drum won a silver medal at the British Cheese Awards. Affinage takes six to nine months.  Country:EnglandCountryEngland  Milk:cow milk Milkcow milk  Texture:hard Texturehard  Fat content:50 %

19.  » Gospel Green « This cheese belongs to the group of Cheddar- style cheeses and has its name after a small village, where it is made by James and Cathy Lane. It is unpasteurized, vegetarian, hard cheese of truckle shape used for grilling, grating and sauces. The cheese has a fruity aroma of apples.  Country:EnglandCountryEngland  Milk:cow milk Milkcow milk  Texture:hard Texturehard  Fat content:48 %

20.  » Yorkshire Blue « Yorkshire Blue is a traditional, vegetarian, blue cheese made from sheep's milk. This cheese was created by Judy Bell who used traditional methods dating back to the early Yorkshire cheeses of the eleventh century. There are several versions of the cheese depending on the maturation period. When young, the cheese is crumbly and flaky, but maturity brings softness and a more pronounced taste. The affinage usually takes eight to ten weeks and the fat content is 48%.  Country:England CountryEngland  Milk:ewe milk Milkewe milk  Texture:semi-hard Texturesemi-hard  Fat content:48 %

21.  » Aromes au Gene de Marc « Traditional, unpasteurized, natural-rind cheese made from cow's and goat's milk. It has a small round shape. The white rind has some moulds. The cheese is made in various wine- making areas, some two or three months after the grapes have been pressed. The cheese has a strong, bittersweet, yeasty taste and aroma. When young, the cheese is moist and creamy. With age, the cheese becomes hard and flaky, with a pungent taste. It should be eaten with wine.  Country:FranceCountryFrance  Milk:cow and goat milk Milkcow and goat milk  Texture:semi-soft Texturesemi-soft  Recommended Wine : Marc de Cotes du Rhone

22.  » Bleu Des Causses « A close cousin to Roquefort, the Bleu des Causses is matured for 3 to 6 weeks in the natural caves of the Gorges du Tarn. These caves are exposed to the north and are ventilated by "fleurines", natural chimneys, formed in the cliffs. It is these "fleurines" that allow the cheese to blossom and develop the aroma of the region. The taste is soft and savory, reminiscent of summer pastures. In the winter this taste is more pronounced.  Country:France CountryFrance  Milk:cow milk Milkcow milk  Texture:soft Texturesoft  Fat content:45 %  Recommended Wine:Barsac moelleux, Banyuls grand Cru

23.  » Margotin « This cheese has its origin in the Perigord region in France. It is a class of rich cheeses with pepper or herbs, available in many versions. Margotin au Poivre is one of the most famous.  Country:France CountryFrance  Milk:cow milk Milkcow milk  Texture:soft Texturesoft

24.  » Allgauer Emmentaler « Traditional, creamery, hard cheese made from cow's milk. It has a wheel shape with smooth, waxed, natural rind. It is used as a table cheese, but is also good for melting and grilling. The cheese is sweet, fruity with holes of the size of walnuts. It is less expensive than the Swiss original.  Country:GermanyCountryGermany  Milk:cow milk Milkcow milk  Texture:hard Texturehard

25.  » Quark « Traditional, creamery, vegetarian, fresh cheese made from cow's milk. It is moist, white cheese sold in pots. It has a light taste and a smooth and soft texture. Quark simply means "curd" in German and the cheese is said to date from the Iron Age. Quark can be made from whole, skimmed or semi- skimmed milk or even buttermilk. Soft and moist, like a cross between yogurt and fromage frais, it should taste lemon- fresh. Some versions have skimmed milk powder added and can be rather gritty. This cheese ripens within a few days. Country:GermanyCountryGermany  Milk:cow milk Milkcow milk  Texture: soft Texture soft

26.  » Bandel « This cheese is usually eaten fresh. The curds are separated using lemon juice and are then shaped and drained in little baskets, before being smoked. Bandal is highly aromatic.  Country:IndiaCountryIndia  Milk:cow milk Milkcow milk  Texture:soft Texturesoft

27.  » Paneer « Paneer (Panir) refers to two types of cheese that were originally found in the area that today encompasses Iran, India and Pakistan. One variety of Paneer has little acidity and has a modest amount of salt added. This cheese is used in curried dishes and is very popular, when wrapped in dough and fried and is delightful for snacking. Since it is a high protein food, this cheese is often substituted for meat in many vegetarian entrees of Indian cuisine. It is commonly used in curried dishes. Rich Cow brand Refrigerated Paneer has a six month shelf life is a favorite of Indian and Iranian consumers and is available in both retail and bulk packages. Paneer is quite easy to make at home. Bring 2 litres of fresh whole milk to the boil. Add 2 table spoons of vinegar or lemon juice and stir well. Put aside. After the milk has curdled wrap it in a clean muslin cloth, rinse with fresh water and drain well. Form a ball and place it under a heavy saucepan for approx. 20 minutes. 200 g of your paneer is ready!  Country:IndiaCountryIndia  Milk:cow milk Milkcow milk  Texture:semi-soft Texturesemi-soft

28.  » Anejo Enchilado « This cheese is not as strongly flavored as Cotija, but can be easily shredded or grated. It is commonly used as a topping or stuffing for enchiladas burritos and tacos. Enchilado Anejo has a mild and slightly spicy flavor. It has a red, spicy coating with white interior. Enchilado Anejo has a hard and dry texture. The cheese softens but does not melt under heat. Cotija  Country:Mexico CountryMexico  Milk:goat milk Milkgoat milk  Texture:hard Texturehard

29.  » Queso Fresco « One of the most favorite Mexican cheeses, it is based on the Spanish cheese Burgos. It is fresh cheese of various sizes and shapes made from the mixture of cow's and goat's milk. The cheese has a grainy feel and very mild, fresh acidity. Queso Fresco is used for grilling and baking and it can also be used in salads. It softens but does not melt when heated.  Country:Mexico CountryMexico  Milk:cow and goat milk Milkcow and goat milk  Texture:soft Texturesoft

30.  » Barry's Bay Cheddar « Traditional, creamery, hard cheese made from cow's milk. It has a cylindrical shape and it is waxed and clothbound. Don Walker and his team successfully combine modern technology and traditional methods to produce quality cheeses. The cheese is made in large cylinders, which are first waxed and then left to mature for six to 36 months. This results in a firmer texture. At around 18 months, the flavor intensifies and the cheese seems to develop a style of its own. This cheese won gold medal at the New Zealand Cheese Awards.  Country:New ZealandCountryNew Zealand  Milk:cow milk Milkcow milk  Texture:hard Texturehard

31.  » Port Nicholson « Port Nicholson is a cheese that comes from New Zealand. It is a creamery, vegetarian, semi-soft cheese made from cow's milk. This cheese is similar to Port Salut and has sweet-sour, slightly smoked aroma. Port Nicholson is suitable for grilling and melting.  Country:New ZealandCountryNew Zealand  Milk:cow milk Milkcow milk  Texture:semi-soft Texturesemi-soft  Fat content:40 %

32.  » Graddost « Sweden's most popular cheese Graddost is deliciously mild and very creamy. The smooth, pale yellow, natural rind is usually covered with yellow wax. The name means "manor house" in Swedish. It was created at the beginning of the century. The cheese is very similar to Gruyere, but Herrgarsost melts easily and keeps well - it is a much softer and more supple cheese, with smaller, round holes. It has a mild nuttiness and fresh zing tang. It is ripened for up to seven months and has a fat content of around 45 per cent. There is also a low-fat version made with skimmed milk, which has 30 per cent fat.  Country:SwedenCountrySweden  Milk:cow milk Milkcow milk  Texture:semi-hard Texturesemi-hard

33.  » Prastost « Traditional, creamery, semi-hard cheese made from cow's milk. It has a wheel shape with a pale yellow rind covered in fine cloth and with a yellow wax coat. The origin of this "priest's cheese" dates back to the sixteenth century. This cheese was made by the local pastor's wife from milk collected as a tithe for pastor. Then sold at the local market popularity of the cheese was treated as a measure of priest's popularity as well as his wife's cheesemaking skills. Today made only in factories Prastost is supple with a slightly mushy structure and many irregular holes. It has a mellow to robust sweet-sour lactic flavor. Matured for about two months has a fat content of 45%. Country:SwedenCountrySweden  Milk:cow milk Milkcow milk  Texture:semi-hard Texturesemi-hard  Fat content:45 %

34.  » Capriole Banon « This cheese of disc shape is made from goat's milk and is wrapped in chestnut leaves that have been marinated in brandy and white wine. It was invented by Judy Schad and her company "Capriole Inc". Other very famous cheeses from her factory are Old Kentucky Tomme and Festiva, which is a wonderful combination of goat's milk cheese with pine nuts, basil and flavorsome sun-dried tomatoes.  Country:United StatesCountryUnited States  Milk:goat milk Milkgoat milk

35.  » Humboldt Fog « Humboldt Fog is a goat milk cheese made by Cypress Grove Chevre, of Arcata, California, in Humboldt County. Humboldt Fog is a mold-ripened cheese. It has a central line of edible ash. There is also an ash covering, and a soft bloomy white rind. The cheese ripens from the outside in which will produce a more pungent runny shell surrounding the fresh goat cheese center. This runny shell will widen as the cheese matures and is considered the best part of the cheese by many. The bloomy mold and ash rind is edible, but is fairly tasteless. The cheese is creamy, light, powdery, slightly lemony and mildly goaty.  Country:United StatesCountryUnited States  Milk:Goat MilkGoat  Texture:Soft TextureSoft

36.  » Acorn « Modern, farmhouse, unpasteurized, vegetarian, hard cheese made from sheep's milk. It has a truckle shape with golden, crusty, natural rind. It is used as a table cheese and for grating. The cheese is based on an old-style Wensleydale. Firm, yet crumbly, it melts in the mouth, releasing the flavors of cream caramel and crushed nuts, with a citrus finish. The cheese ripens in three to six months.  Country:WalesCountryWales  Milk:ewe milk Milkewe milk  Texture:hard Texturehard  Fat content:52 %

37.  » Teifi « Teifi comes from Wales and is made from cow's milk. It is an unpasteurized, organic, vegetarian cheese and according to its texture, it ranks among hard cheeses. The cheese is similar to Gouda and has a deep sunshine-yellow interior. There are several varieties of Teifi, depending on the period of maturation. When young, the cheese has a fruity flavour, when aged, Teifi becomes hard and almost flaky. The affinage usually takes two to nine months. Sometimes nettles and cumin are added and smoked version is also available. Teifi was created by John and Patrice Savage-Ontswedder.  Country:WalesCountryWales  Milk:cow milk Milkcow milk  Texture:hard Texturehard  Fat content:45 %

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