转帖常见Cheese种类5 main types of cheese that are commonly used in Pastry

                
                
Each country has different traditions in a serving of cheese. In Italian, the cheese in the dish as an appetizer. French country serving cheese after the main course, while British and the United States, the cheese is often served after dessert. While in Malaysia do not follow the rules in the serving of cheese. You definitely take on the cheese when serving appetizers, main or dessert. Others, if you eat cheese with cocktails as a friend.
By using basic ingredients, the cheese can be made from cow's milk, buffalo, sheep and goats. While the texture of the cheese are categorized into two types of soft cheese with a rate of 36-40% water content, and old cheese or hard cheese has a moisture content of 25-36% only. Here I introduce the 5 most common types of cheese, or be used in the pastry kitchen alone.
Camembert
Type of soft cheese from France, the first created in the 18th century in the village of Normandy. Camembert made from cow's milk. The texture is very soft with a creamy yellow color. This cheese contains fat between 45% -50%. In addition to delicious meals, or as a table, also suitable for the core mixture Souffle, pancakes or apple pie.
Cream cheese
In any marketplace, we can find two types of cream cheese. Double Cream Cheese is the first choice of the fat content of 65%. While cream cheese is only 45% contain only fat. Unlike other types of cheese, the cream cheese has a slightly sour taste. This cheese is usually used for desserts such as cheesecake, pie or tomb as a core with pieces of fruit.
Mozzarella
This type of cheese is also the original Italian cheese using milk buffaloes. Soft cheese with a fat content between 40-50% is a very specific nature. Mozzarella will melt when baked. It is ideal as a topping for pizza or fritata.
Parmesan
One type of hard cheese that comes from the town of Parma, Italy. Basically, the cylinder-shaped with light yellow color. Its texture is hard, suitable for grating cheese. Parmesan cheese aroma is quite sharp for a very long process of ripening, from 14 months to 4 years. This cheese is ideal for the distribution of pizza, soup, or processed various types of pasta. Parmesan cheese Fat content is around 61%.
Cheddar
One type of cheese that comes from the British the most preferred around the world. It was delicious with the scent is not too sharp Cheddar makes is suitable for any kind of cuisine. Casserole dishes, soup, sandwich core will be more tasty with the addition fat Cheddar cheese was 48% with the curing time for 9-24 months.
Feta Cheese
Feta is a brined curd cheese traditionally made in Greece. Feta is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads (e.g. the Greek salad), pastries and in baking, notably in the popular phyllo-based dishes spanakopita ("spinach pie") and tyropita ("cheese pie") and combined with olive oil and vegetables. It can also be served cooked or grilled, as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes.
Since 2002, feta has been a protected designation of origin product in the European Union. According to the relevant EU legislation, only those cheeses produced in a traditional way in some areas of Greece (mainland and the island of Lesbos), and made from sheep milk, or from a mixture of sheep and goats’ milk (up to 30%) of the same area, may bear the name "feta".[1] However, similar white brined cheeses (often called "white cheese" in various languages) are found in the eastern Mediterranean and around the Black Sea. Similar brined white cheeses produced outside the EU are often made partly or wholly of cow's milk, and they are sometimes called "feta".