Properties: Cheese
Cheese contains besides protein and calcium and other minerals also vitamins. E.g. Vitamin A and Vitamin B2. Depending on the cheese type also a lot of fat and salt. Cheese is healthy, but should still be eaten in moderation.
Origin: Cheese
With the domestication of goats, sheep, and cattle at its onset about 12,000 years ago began pastoralism and with it the discovery of cheese. To preserve the available quantity of milk for longer periods, people developed cheese-making techniques. Originally, milk was soured and curdled in clay pots under the influence of fire and sunlight. In the best case scenario, this resulted in a durable and storable food item.
Archaeological evidence dates back to about 7,000 years ago from Mesopotamia, where there were cheese factories. The art of cheese-making was spread throughout Europe via cheese factories in Greece and the Roman Empire.
Uses: Cheese
The simplest use is as a bread topping; in the kitchen, cheese can be used in many ways. With grated cheese, delicious casseroles can be prepared and with cream cheese, tasty sauces can be made. The usage can be divided into:
- Pure - unadulterated enjoyment of cheese, at 18 °C, cheese unfolds its aroma best
- Melted - Fondue
- Marinated - e.g., with herbs and olive oil
- Grated - over dishes like cheese spaetzle
- Grilled - Firm cheeses are suitable as grilled cheese
Health: Cheese
Cheese contains Omega-3 fatty acids, which are considered essential and vital for heart and circulation. The body cannot produce these itself, so they must be supplied through nutrition. Mountain cheese and hay milk cheese are particularly rich in these important fatty acids. Cheese varieties like Camembert and blue mold cheese provide a high concentration of Vitamin A, which supports the body in metabolism, growth, and vision. Cheese types such as Parmesan, Camembert, and Roquefort contain a lot of Vitamin B2.
All cheese varieties are rich in calcium.
Season of Cheese: Cheese is available year-round.
There are four main groups formed: Hard cheese, Sliced cheese, semi-hard sliced cheese, soft cheese and fresh cheese.
Hard Cheese
In cheese production, the term dough is used. This is very firm or can sometimes be slightly grainy. It must mature for at least three months, up to several years.
Sliced Cheese
Sliced cheese generally has a much softer consistency than hard cheese. The maturation period is significantly shorter but still lasts at least five weeks. It can be purchased as a cheese stick, ball and similar forms.
Semi-Hard Sliced Cheese
This cheese reaches a good degree of ripeness after three weeks. The taste is very diverse: From mild to very strong, even like some Blue Mold Cheese, very sharp.
Soft Cheese and Fresh Cheese
In soft cheese, there is a notable variety of types. White mold cheese is probably the best known here. There are also soft cheeses made from red cultures. During maturation, the rind is repeatedly smeared with a weak salt solution. This creates the red flora. The ripening period lasts between two to three weeks and it matures from the outside in.
Fresh Cheese: Fresh cheese is the only type that does not mature. It can be found plain but also enhanced with various herbs.
Culture mold is an important component in cheese production and contributes to its flavor note. Regarding the rind, it should be noted that it can be eaten without hesitation with soft cheese. It contains the aroma of the cheese and is therefore often particularly delicate and popular. However, artificial rinds, such as those found on hard cheese or sliced cheese, which consist of paraffin, wax, or similar materials, must be cut off and should never be consumed.
For figure-conscious individuals, there are so-called light products that usually contain much less fat than the full-fat varieties. However, one should look closely here as the figures are often manipulated to make the light products more marketable. The fat content is frequently given in terms of dry matter rather than the actual fat content.