15 Popular White Cheese in the World

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White cheese
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Cheese comes from milk by detaching the solid dough from the liquid whey. Add acidic matter such as rennet or lemon juice to curdle milk.

Fresh cheeses, such as paneer, use lime or vinegar to help break down protein. In contrast, more flavorful hard and aged cheeses benefit from rennet addition to infuse extra flavor-making bacteria. This article talks about different types of white cheese.

15 Different Types of Cheese:

Let’s have a look at the top 15 most common types of cheese:

1. Brie Cheese:

Like other soft-ripened cheeses, Brie cheese comes from the village of Brie in France. This form of cow’s milk is a soft-ripened cheese with a 5 to 6 week aging period. It has a light hue with a disintegrating texture inside and a white mold on the rind.

Raw milk mixes with rennet before being heated. After being cast into mills, the solid ingredients are molded and fused with cheese culture. The more you age it, the more flavorful it becomes! Some varieties of Brie are smoked at low temperatures to enhance its taste.

2. Mozzarella Cheese:

Mozzarella is a soft, white cheese that is one of the most famous worldwide. The cheese can turn a somewhat yellow color depending on the animal’s diet, but this does not affect its quality.

You must keep high-moisture Mozzarella in cornstarch (for up to one week) for optimal freshness. Low-moisture, Vacuum-sealed cheese has a shelf life of up to 6 months. Mozzarella becomes stringy and flexible when it melts, perfect for pizza and lasagna dishes.

3. Cheddar Cheese:

Cheddar Cheese is a hard cheese with an intense and sharp flavor owing to peptides (proteins). Depending on the colorings, the color can range from off-white to orange. This cheese is produced by putting rennet into cow’s milk and segregating the solids.

The next step, known as “Cheddaring,” necessitates mixing the curds with salt and then slicing, turning, and piling the blocks. The period of fermentation influences cheddar’s hue and taste, which may vary from 6 months to 2 years in length.

4. Emmental Cheese:

Emmental, also known as “Swiss Cheese,” is a soft yellowish cheese with holes formed by carbon dioxide gas bubbles. The number and size of holes determine the quality of Emmental cheese.

Pure-breed Emmental production was limited to only natural components with no preservatives, resulting in three sub-types: Reserve (8 months), Classic (4 months), and Premier Cru ( 14 months or more). The longer it ages, the more costly it becomes!

5. Gouda Cheese:

Gouda cheese, also known as Gouda or Gouda Hollandse Kaas, is a Dutch soft to hard yellow pasteurized cow’s milk cheese. Gouda is the method of preparation rather than the actual name of the cheese. The curds are “washed” to add a mild fruity flavor and sweetness.

The more time elapses when milk is pasteurized and consumed, the more flavorful it becomes. Gouda Cheese can be colored orange, red, or any other color, depending on the coloring agent used.

6. Parmigiano-Reggiano (Parmesan):

Pecorino is a hard cheese produced in Italy from sheep’s milk. It has a nutty, fruity, and fruity flavor that complements any dish well. Parmesan is adding rennet to skim cow milk and disintegrating the curds into small pieces.

These grains are compressed and put in molds before being immersed in cornstarch tanks for around 20 days. Parmesan is a hard cheese with a minimum aging period of 12 months and a maximum of 2-3 years.

7. Feta Cheese:

Feta cheese is a crumbly, salty white cheese produced from goat or sheep milk. It has a salty flavor and is somewhat crumbly in texture.

The production of Feta begins with adding rennet to milk and then depleting off the whey through a towel. Dry-salting and aging the curds in a brine mixture create Feta with low-fat content.

8. Mascarpone Cheese:

Mascarpone cheese is a white cheese with a mild, sweet flavor and smooth texture. The high-fat content of the cheese gives it a pleasant taste and silky texture.

To detach the solids, add acid to cream (rather than milk) in the preparation method. Low-temperature cooking transforms the curds into a buttery and creamy consistency.

9. Blue Cheese:

Blue cheese is one of the World’s smelliest cheeses! Despite its intense, noxious flavor, blue cheese is costly and highly valued by connoisseurs.

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The odor by bacteria such as Brevibacterium Linens also causes smelly feet in humans. Blue veins distinguish this sort of cheese from others because it develops due to Penicillium mold.

10. Cottage Cheese:

Cottage cheese is a soft, crumbly kind of fresh cheese, and the main distinction between conventional paneer and cottage cheese is pressing.

Cottage cheese has loose curds and a gritty texture. Cottage cheese is in the “healthy” category because of its low-calorie profile and is particularly popular with weight watchers due to its mild sour flavor.

11. Ricotta Cheese:

A soft to semi-soft cheese produced in Italy, Ricotta is derived from the Italian name for cooked whey. The meaning of Ricotta is “recooked.”

Cheesemakers add whole milk and cook it with acidifying agents to turn the leftover whey into curds. The curds become firmer and creamier, approaching a spreadable constancy. Smoked, salted, baked, or extra fermentation alter the flavor of ricotta cheese.

12. Camembert:

Camembert is a soft, surface-ripened cheese. Mesophilic bacteria and rennet coagulated the milk before adding it to the mix.

After draining the whey in Camembert molds, the curds are transferred into pails or other storage containers. Penicillium camemberti spores are sprayed onto it to develop a white mold on the outside surface,

13. Pecorino Romano:

Pecorino Romano is a hard cheese from Italy. It has many characteristics with Parmesan, albeit being somewhat sharper, saltier, and more acidic. Pecorino is considerably more robust, salty, and tangy when contrasted to Parmesan.

Because Pecorino uses sheep’s milk instead of cow’s milk and a manufacturing process that allows only natural components, it costs a little more. The aging period for Pecorino varies between 5 and 8 months.

14. Havarti Cheese:

Havarti is a kind of semi-soft cow’s milk cheese. It has a somewhat sweet and buttery flavor with swiss-like holes throughout the interior. Havarti comes in pre-cut square slices or blocks, making it a perfect cheese for cold sandwiches.

The modern version of Havarti contains various flavoring substances such as chili, basil, garlic, and even fruits such as berries. It is best consumed raw without any cooking necessary.

15. Monterey Jack Cheese:

Monterey Jack is a sweet and mild American cheese known for its delicious flavor. Monterey Jack, the cheese’s namesake, invented it. Pepper Jack, Dry Jack, and Blend Cheese are three names Monterey may be known.

Dry Jack has a firm texture, while Pepper jack has herbs, chili peppers, and peppers. Blend cheese is made from Monterey and Colby to create a marbled look featuring yellow and white hues.

Frequently Asked Questions

What is the difference between cheese and dairy?

white cheese
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Cheese production begins with the rennet coagulation of milk. The removed solids, commonly called curds, can be cut into small pieces or processed further to produce various cheeses.

Dairy products also contain proteins and other nutrients, such as calcium, phosphorous, riboflavin, and vitamin B12.

Conclusion

Though there are many types of cheese, one very popular type is white cheese. White cheese has a mild flavor and a creamy texture. It is the most popular type of cheese and is used in various dishes.

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