Two years ago, I was shopping in Ratnadeep store and buying ice creams with my friends. One of them asked me, ‘Do you know the different types of cheese?’ I didn’t know and wasn’t interested back then. But now, when I decided to learn about it, I found it really interesting and full of knowledge.
Cheese (general)
Made by curdling milk using rennet or acid, then pressing.
Curds(solid part) -becomes cheese.
Can be soft or hard, mild or strong.
Used in: General cooking, sandwiches, snacks.
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Paneer (Cottage Cheese)
Fresh, soft cheese made by curdling milk with lemon or vinegar.
Not aged or fermented, mild taste.
Used in: Indian curries, wraps, salads.
Ricotta
Italian soft cheese from leftover whey. Creamy and slightly sweet.
Whey -the liquid part left after milk curdles
Used in: Lasagna, cannoli, stuffed pasta.
Mozzarella
Stretch and knead the curds while warm becomes soft, stretchy- mozzarella.
Soft, stretchy, mild cheese.
Used in: Pizza, pasta bakes, sandwiches.
Cheddar
press the curds into blocks.
Age the blocks for weeks to months -develops firm texture and sharp flavor.
Hard, aged cheese with sharp flavor.
Used in: Burgers, grilled sandwiches, mac and cheese.
Parmesan
press the curds into wheels.
Age the wheels for 12–36 months → develops hard, nutty, and strong flavor.
Very hard, aged cheese with nutty taste.
Used in: Pasta toppings, risotto, salads.
Cream Cheese
Start with milk and cream, slightly curdle it.
Drain lightly and churn to smooth consistency.
No aging stays soft, spreadable, mild.
Soft, spreadable, mild taste.
Used in: Cheesecakes, bagels, dips, frosting.
Blue Cheese
Add blue mold cultures to the curds.
Press lightly and age -develops blue veins and strong tangy flavor.
Tangy, strong.
Used in: Salads, dressings, steaks, sauces.
Feta
Start with sheep or goat milk, curdle with rennet or acid.
Drain whey, press lightly, then store in brine.
Soft, crumbly, slightly salty. Made from sheep or goat milk.
Used in: Salads, Mediterranean dishes, pastries.
Brie / Camembert
Start with milk, curdle with rennet.
Form soft rounds, add white rind cultures.
Soft-ripened with edible white rind, creamy inside.
Used in: Cheese boards, sandwiches, baked dishes.
Swiss / Emmental
Start with milk, curdle with rennet.
Drain, press curds into blocks, and allow bacteria to form holes (“eyes”) during aging.
mild nutty taste.
Used in: Sandwiches, fondues, burgers.
Provolone
Start with milk, curdle with rennet.
Drain, stretch, and press curds into semi-hard blocks.
Semi-hard Italian cheese, mild to sharp.
Used in: Sandwiches, melted on pasta, baked dishes.
So yeah…😄, who knew cheese had so many types and uses? I sure didn’t until now.
