cheese

Cheese comes from animal fresh milk cows, buffaloes, goats, or sheep that through some special processing. Fresh milk will be processed and pasteurized milk coagulation, cutting and draining curd (curd), and fermentation and maturation, and final packaging. Sometimes cheese mixed spices and herbs until the smoke of wood to add flavor. Yellow or red color on the cheese comes from the addition of substances annato of achiote seeds of fruit trees.

cheese can be eaten immediately because there are no special rules. In Italy cheese served as an appetizer, France presented after the main course, while the British and American cheese often served after dessert. Others as if eating cheese with wine as a beverage broadcaster. Red wines match with cheese eaten cammembert and emmenthal. Only a white wine matched with all kinds of cheese, but is recommended so the cheese aging wine must also getting older.

Types of Cheese :

Cheese was divided into several categories which consist of: age, texture, method of manufacture, the fat content, type of milk, and the origin country / region for it. But the division is not absolute because the various types of cheese.

According to food expert Barbara Ensrud, cheese, divided up: fresh cheese (fresh); cheese whey; cheese pasta filata; semi-soft cheese; semi-hard cheese; cheese hard / old; cream cheese; half-baked cheese; blue vein cheese (moldy ); cow’s milk cheese, goat, or sheep; strong-smelling cheese and cheese is ready though.

Classified as fresh cheese, whey and stretched curd include:

• Cottage cheese, the fresh cheese with no additives perishable, must be stored in a refrigerator. Cottage cheese is the best cheese in terms of nutritional value. High casein protein, low carbohydrate and fat (only 5%). Suitable for fruit and vegetable salad.
• Mozzarella, Italian cheese originally from buffalo milk. Containing 22% fat and direct specific melt when baked. Suitable for pizza toppings or mix fritata.
• Ricotta, cottage cheese is very fragile textured Italy from cow’s milk whey. Containing 13% fat. Combine delicious taste savory and sweet scented. Suitable for a variety of pasta dishes like lasagna and spaghetti.

Cheese texture is classified on the basis of which is:

• Edam, a popular Dutch cheese and flavored hard texture similar to peanut. Wrapped in layers of packaging, type of red wax. Containing 28% fat. Suitable for dry cake mix (cookies) or a sprinkling of grilled dishes.
• Parmesan, hard textured cheese from Parma, Italy cylindrical light yellow color. Pungent because of the long aging process (14-48 months). Suitable as grated cheese, sprinkling of pizza, soup and various pasta. 26% fat content.
• Cheddar, England’s most lots of cheese consumed in the world. It was delicious with the scent is not too sharp. Suitable for any dishes like casseroles, soups, sandwiches and salads content. Containing 33% fat with aging time of 9-24 months.
• Emmenthal, hard Swiss cheese is quite popular. If the cut will see the holes formed during the fermentation process. Many preferred because of soft and rich aroma. Suitable as a table cheese eaten with red wine.

Cheese category in the blue-vein or under the age of cheese :

• Camembert, soft French cheese from cow’s milk with mushrooms diperam for 3 weeks. Very soft and creamy with a pale yellow color. Containing 24% fat. Can be eaten with bread, meats, or red wine. Also as a table cheese and omelette mixture, the contents of a souffle, pancakes or apple pie.
• Brie, French soft cheeses from cow’s milk diperam least 1 week. Outer skin pale yellow, slightly gray as the fungus layers, with the inside soft melt. Layer of edible mushrooms (not to be discarded). Sharp aroma and 28% fat content. Suitable for salads, and eaten with olive fruit or pickle.

While cheese based ingredients / content, for example, is that Cream Cheese cheese tasting a bit sour from the cow’s milk enriched with cream. Cream cheese contains 45% fat, double cream cheese 60% fat, and triple cream cheese 75% fat. Cheese is ideal for dessert, such as cheese cake, pie filling, or eaten with fruit.

The cheese is ready if (processed cheese) made from traditional cheese and salt, emulsifiers, sometimes plus milk, salt, preservatives, and food coloring. This cheese can be quite inexpensive and melt gently. Ordinary sold in whole or layers of packaging and packaging spray bottle.

There are also types of soy cheese (soy cheese) and cheese almonds (almond cheese) are consumed because of diet, vegetarian, lactosa patient intolerance or milk allergy animal, or people with digestive tract. Soy cheese is low fat (8%), free cholesterol, a source of soy protein and isoflavone. However, some soy cheese brands are not completely free of animal ingredients because there is that contains casein. Soy cheese is not too smelly cheese typical except when being cooked / melted.

Nutrient and Benefits

Cheese contains calcium, protein, and phosphorus in large quantities because of the cheese is concentrated milk.

• Protein content in 100 grams of cottage cheese can provide the daily needs of 25%. Amino acid profile is also complete the sort of BCAAs (Isoleucine, leucine, and Valine) that play a role in the synthesis of protein for building muscle tissue, metabolism of body cells, and bone.
• Rich useful riboflavin helps metabolize carbohydrates and maintain healthy mucous membranes.
• Rich in vitamin B12 and folic acid are beneficial in the cheese helps DNA synthesis, cell maturation of red blood cells and maintain nerve function.
• Rich in vitamin B6 which helps the metabolism of amino acids and fats, maintain the nervous system and skin health.
• Rich in vitamin A are important for the sense of sight, skin, surface tissue, and protection against infection.
• Selenium-rich essential for synthesis of an antioxidant enzyme
• Useful phosphorus-rich as the formation of ATP for energy production, bone and teeth formation, and acid base balance.
• Rich in calcium is important for the formation of bones and teeth, blood clotting in the wound, maintaining nerve function, muscle, and heart rhythm
• Some studies also show if the consumption of cheese can prevent tooth decay.
• Cheese also contain tryptophan, a type of amino acids that can relieve stress and help you sleep.
• Calories and carbohydrates are also very low making it suitable as a diet food.

But cheese is also rich in saturated fats are not healthy for the body. Was this cheese in saturated fat increase the risk of heart disease is still not proven, even at the highest consumers of cheese in France and even Greece. Believed to be drinking red wine by French citizens who had become a factor neutralizing excess calories and reducing the risk of cardiovascular disease. Advised to limit consumption of 57 grams of cheese a week. Choose a type of cheese or a low / fat-free or soy or almond cheese.