Cheese is a Comeback!

The cheese is back to the scene. It is a growing trend to serve labu?nick? cheeses as a separate exciting race. The best part of this is to create a sophisticated returning Mania and the harmonious range of cheeses and desserts incredibly easy.

With our how-to 's, simple guides and best cheeses, your next meeting, whether the Assembly is one or one hundred, it will be a success!

Create a spectacular cheese shop starts the race. You should take a few minutes before you buy a shopping list. It can be as simple as the choice of the Favorites, but keep in mind the following:
Three to five different cheese selections are the best.
Selection of cheeses from the various types and textures will serve to create greater interest. Variety of cheeses, you choose should be from different milk, such as cows, goats and sheep. Include cheeses, which are soft, semi-soft/semi firm, solid and hard.
The plan serves approximately one ounce of cheese per person each.

Cakes not only complement the flavors of the cheese, which you should aim to increase, it is the best way to find out if the accompanying works well with a particular cheese is simply to try together. If you want to, then the chances are that your flavor combinations will also be guests. Traditional accompaniments for cheeses include: bread, crackers, cured meat, honey, olives, fruit, nuts and roasted vegetables.

The cheeses must always be served at room temperature, so plan ahead and delete your cheese out of the fridge for at least one hour before feeding the maximum flavor. Solid and hard cheeses would serve, thinly sliced, or bite size chunks. Wedges cut softer cheeses. Make sure that you have a small knife available for cheeses, which have to be reduced by your guests.

Soft cheeses

Soft cheeses, milk, as they ripen. Their texture can range from soft butter on thick sour cream. Soft cheeses include Camembert, Brie and La Serena.

Semisoft/semi-solid cheeses

Semi soft/semi firm cheeses have less water than hard, so it can usually be easily sliced cheeses. Gubbeen, Ardrahan, gives her, Caciotta, Moulis and Morbier are examples of semi soft/semi firm cheeses.

Firm cheeses

Firm cheeses have a firm texture, and become gradually harder and more with age. In solid cheese curd is divided into very small grain, and then either cooked or uncooked before pressing. Firm cheeses have a lower water content. Appenzeller, Wensleydale, cheddar, Red Leicester, and examples of firm cheeses Idiazabal.

Hard cheeses

Hard cheeses are most of its moisture is removed, giving the cheese a stronger, often becomes crumbly texture. Normally have more intense flavors than softer cheeses. Varieties of hard cheeses include Doddington, Sbrinz, Pecorino, Parmigiano Reggiano and Bianco Sardo.

Other types of cheeses include: blue cheese, fresh cheese, having matured for one gold, fresh-made pasta, Washed-Rind cheese and other special cheeses.

Blue cheese

Blue cheese won the name from the Penicillium mould, called roqueforte, which creates a soft blue-green marbling and gives the cheese its special flavor. Blue cheese can range in texture from crumbly hard and soft and creamy. Types of cheeses, blue: Crozier blue, Gorgonzola, Roquefort, Stilton and Shropshire blue.

Fresh cheeses are usually cooked or ripened and ready to eat very soon after they are produced. Usually they are damp and mild in flavour. Varieties of fresh cheeses include: cottage cheese, Mascarpone, Ricotta and mozzarella.

Fresh pasta-cheese are a family of cheeses, which originate from Italy. They are boiled, kneaded and clay. Provolone is an example of this type of cheese.

Washed rind

Washed rind cheeses were washed, or dipped during the process of ripening in the solution, the brine, beer, wine or brandy to support external forms. These cheeses have a very strong flavour and intense taste. This type of cheese includes Munster, Raclette and Taleggio.