Cheese is a dairy product made from the fat and proteins found in milk. Most kinds are made of cow or goat milk, but some are also made with the milk of sheep and buffalo (like water buffalo, not bison). There is a protein found in milk called casein that is coagulated to form cheese. This is usually done by adding an enzyme known as rennet to the milk. Once the solids have formed, they are separated from the whey and pressed into a form.
There are more than a thousand different kinds made all over the world. They are different in texture, flavor, and style. There is a difference in the cheese depending on whether it has been pasteurized or not, what kind of processing it has, how much butterfat is included, how long it ages, and what molds and bacteria have been introduced. Some also have additional flavorings like herbs, wood smoke, and spices.
It is a way that the nutrients from milk can be stored long term. It is easy to carry around and lasts a long time without spoiling. It is thought that cheese making began sometime between 8000 BC and 3000 BC and that it may have been accidental. In the Middle East and central Asia at that time, liquids were stored in bags made of animal skins. If milk began to curdle, it could be the way that it was discovered. Once curdled, milk can be salted and pressed to preserve it longer.
While most people today do not make their own from scratch, it used to be part of everyday life. Over time, different varieties became specialized in different regions. It is said that Britain alone has around 700 distinct local verities. Italy and France each lay claim to at least 400 varieties a piece.
They are categorized by texture, length of aging time, how it is made, the fat content, what kind of milk is used, and where it is made. No single type of categorization seems to include every type of cheese. Some of the categories now used to describe it include fresh, semi-soft, blue vein, sharp, processed, hard, double and triple cream, and strong smelling.
Provolone, Swiss, and cheddar are considered to be semi-firm kinds. These are just a few of the most popular types sold. If you like hard verities like Romano and Parmesan, they can be purchased in wedges, wheels, or grated and ready to use. Hard cheeses can take up to several years to age correctly.
Some of the cheeses mentioned above are served on top of French onion soup. When you choose your French onion soup cheese, be sure you pick one that melts well and has a creamy texture. Many people top their onion soup with Provolone, Gruyere, Mozzarella, or Emmentaler, which is very similar to Swiss. All of these cheese bubble nicely in the oven and complement the soup.
With all these many verities to choose from, you could easily try a new one every week and still not taste everything in a lifetime. Learn more about cheese and you will find many uses for it that you may not have thought of before.
When you make an easy French onion soup for dinner, you will be relaxing and enjoying your evening in no time. This delicious soup makes a great meal on its own. You could also add a fresh green salad to brighten up the meal. Choose your favorite cheese to melt on top of the soup.