Cheese 'Gouda' and many others. The most popular dish

The taste of cheese and its consistency will depend on the choice of milk and the way it is cooked. In addition, the features and duration of ripening are very important: the longer it "languishes", the stronger the smell will be. But the consistency of the semi-finished product becomes more solid, and it is stored much longer. There are a lot of its kinds: cheese "Gouda", "Russian", "Creamy", "Parmesan" and others. But they all have one thing in common. Cheeses are perfectly combined with wine, bread, so they are usually served as snacks and widely used in cooking, adding pates, sauces, stew, hot, first, second, desserts and salads.

Categories and types. At the heart of the classification is usually the composition of the cheese and the duration of maturation:

• Solid - "Pecorino" and "Parmesan";
• Semi-solid - "Cheddar" and "Gruyer";
• Semi-soft - "Edam" and cheese "Gauda";
• Soft - "Camembert" and "Bree";
• White and fresh - homemade cheese, "Mascarpone" and "Ricotta";
• Goat and sheep species having different taste (tender, salty, sharp or sharp);
• Blue - "Roquefort" and "Stilton";
• Cheeses that are treated with the bacterium penicillium and have white mold;
• Melted, cooked with pasteurization.

How to choose and store cheeses correctly:

1. When purchasing a solid or semi-solid category, you can not buy those pieces on the surface of which there are droplets of water or a dry, cracked crust.
2. You can not opt for a semi-finished product that has the smell of ammonia.
3. Cheese "Gouda" and soft kinds should slightly spring after touch, but at the same time be soft in the center.
4. It is strictly forbidden to buy soft and moist cheeses.
5. Store them only in the refrigerator, tightly wrapped to avoid drying. Semi-solid and solid species can be frozen in the cell for three months, if wrapped with food film.

Cooking tips:

• During the heating process, the cheese begins to melt quickly. Therefore, it is recommended to do this instantly on a small flame, otherwise it will become stiff. If the melted cheese is heated , it will simply smoothly melt and not become viscous.
• If there is a desire to melt, then it is recommended to cut it in pieces.
• Rub better chilled semi-finished product. Therefore, if you are going to use Russian cheese, then it's better to put it for ten minutes in the freezer.
• Add the semi-finished product only at the very end of cooking and heat until it is completely melted. Only then can you mix it with other components. Overheating is impossible in any case, otherwise the sauce will turn out to be sticky.
• Dishes are sprinkled with cheese when they are completely ready. You need to remove the dishes from the fire and close the lid. From the heat of food, it will melt.
• If there is a need to make a grilled cheese, then it must be kept at a distance of ten centimeters from the fire until such time as it melt.
• It is not recommended to heat low-fat cheese, as it will become rubber.

The most popular cheese dish is a cheese tray. This dish is a great light meal or a dessert substitute. For the preparation of "Cheese plate" will need to choose at least three types of cheeses. They should have a varied taste and smell - from tender to very sharp. In addition, it is recommended to choose cheeses with different structure - from hard to soft. Be sure to put on a tray a piece of blue "Roquefort", cheese "Gauda", soft with white mold, semi-hard or hard, a little sheep and goat cheese.

When preparing a dish, there should not be a large number of species. It is obligatory to serve toasts with toast, crackers, finely chopped French baguette. In addition, the plate can be decorated with fresh fruits (grapes without seeds, sliced apples or peaches).

Bon Appetit!