Know all about cheese

 Blue: You either love or hate this natural cheese, which has been injected with a penicillin fungus to produce blue veins. The most notorious of all cheese, it is only appreciated by real connoisseurs. They have an overbearing aroma and a very sharp taste. The three Great Blues are roquefort, made from sheep’s milk and ripened in the limestone caves near Roquefort in France, gorgonzola, a creamy blue which comes from the village of the same name in Milan and English stilton. Danish blue is the most accessible of the blue brigade in India. It is soft textured with a buttery consistency, easy to spread and slice. Avoid cheese which has any signs of greyness or looks dry. Wrap and store in the refrigerator away from any delicate foods. If stored well it should last 2 to 3 weeks in the refrigerator. It is ideal as an after-dinner cheese or in a salad dressing or dip. Blues are lovely eaten as is with figs or a stone fruit chutney and a glass of fortified or sweet wine.

Brie: This is a soft, creamy cheese, which has an edible, white surface mould. Brie comes in the shape of a disc and is mild, buttery and flavourful. Avoid cheese that smells like ammonia; this is not a feature of the cheese. The smell means it has just over ripened and should be thrown away. Always look for a surface, which may range from snowy white in younger cheese to creamy with a little coloration across the edge. Brie in tins is widely available in India and is now available cut in city delicatessens too. Although milder than the original in flavour, it has a relatively long shelf life out of the refrigerator, but should be eaten quickly once opened and should have a consistent creamy, honey-like centre. Wait an hour for it to reach room temperature once opened and eat it before it goes runny. Brie is best with walnuts and fresh fruit.

Cheddar: This is a natural, English hard cheese, which can range from mild and mellow to rich and nutty. It lasts 2 to 3 weeks at least in the fridge. It may harden on the edges but this doesn't affect the taste. Even if it dries out, it can be grated and used in sauces. Avoid cheese with cracks or drying edges and a strong, sour smell. It is a good snacking cheese and can be had with slices of apple, in sandwiches, or used in cooking.

Feta: This is a salty, white Greek cheese used mainly in salads. Choose Serve at least 4 types of cheese on a cheeseboard clear, moist looking cheese, which should be in brine when you buy it. Store it in the brine in the refrigerator. Remove what you need, drain and crumble it into spinach dishes, sauces or salads. It is used a lot in cooking and salads, but never on a cheese board.

Gouda: It is a firm, sliceable cheese with a buttery taste, which deepens as the cheese matures. It has a yellow wax rind and is creamier than edam. It keeps for weeks in the refrigerator and is a great table and cooking cheese. The gouda produced in India is good.

Gruyere: It has a sweet, dry flavour with a nutty aftertaste. It is harder and has fewer holes than emmental. It keeps for several weeks in the fridge, if wrapped properly. It is an ideal afterdinner cheese with dried fruit and nuts. It is also used in fondue.

Mozzarella: A soft, white, bland tasting cheese which is used on pizzas because of its stretchability and quick melting properties. Fresh mozzarella will last about 10 to 12 days maximum in your fridge and tends to sour after that. It usually has an expiry date which is quite specific. Look for shiny smooth, moist, creamy white cheese with an elastic texture. It lasts longer if vacuum packed. A popular salad called Caprese (from Capri) involves sliced fresh buffalo mozzarella with tomatoes and basil.

Parmesan: This is the Queen of Italian cheese! It is hard, crumbly with a grainy texture and has a sharp aroma and piquant flavour. It comes from Parma in northern Italy and is aged for about two to three years. It is produced in the form of a large, deep wheel and lasts for several years thanks to its low moisture content and hard texture. But nobody keeps it that long. It may harden which is fine because you grate it. Parmigiano Reggiano is the best variety that money can buy. Parmesan is best bought from the wheel itself. You can also buy it pre-grated in sealed packets, which can be used in pasta. It can also be paired with any sweet fruit, or enjoyed in soups and rice dishes.

Processed Cheese: This type of cheese is soft with little real flavour but is constant and uniform in taste and texture. These types of cheese are less prone to spoilage and take very well to added condiments and flavours such as pepper, garlic and so on. These can be used as spreads in sandwiches, in snacks, as well as for cooking and are relatively inexpensive compared with natural cheese. There are several quality brands in India.

 How do you know what they all taste like and the one best suited to your needs? Where do you get them? What can you expect to pay? And how, with the smell the way it is, can you distinguish the fresh from the rancid? Read on to know more..

They might smell like old socks to some, but are like nectar to others! Cheese is used on pizzas, tacos, on toast, served on a cheese board at society dinners or just munched as a snack. Chefs are using parmesan to coat prawns, gruyere to melt in pancakes and adding processed cheese to kebabs.