I am such a cheese novice. I don't really know much beyond Kraft cheddar cheese which my children love to grate over their spaghetti. I tasted sashimi as a kid and pushed it away like a spoilt brat but now, sashimi is one of my favourite foods. As for cheese, it is a growing acquired taste. After lots of sampling in Spain and even locally, I am beginning to like it. Saw this cheese chart in Jason's Gourmet Market and it kind of summarises the different kinds of cheeses out there. Picture is not as clear as I like it to be, so I've rewritten it.
FRESH CHEESES - RICOTTA , MOZZARELLA, BURRATA
Smooth, creamy and moist, these cheese have not been rinded and still possess a tangy, milky and buttery flavour.
SEMI-SOFT CHEESES - PORT SALUT, CAMEMBERT and TALEGGIO
Aged slightly longer than soft cheese. These are firmer yet retain their fresh milk flavour and pliable texture.
FIRM CHEESES - COMTE, JARLSBERG and MONTERY JACK
Dense in flavour, these cheeses are pressed during the curdling process
HARD CHEESES - PARMIGIANO REGGIANO, GRANA PADANO and PECORINO ROMANO
Aged for at least 6 months or more. They are dry, crumbly, hard and slightly fluffy in nature
BLUE CHEESES - ROQUEFORT, STILTON AND GORGONZOLA
These cheeses have a sharp and steely blue finished flavour caused by the blue green mould throughout the curd
SMOKED CHEESES - SMOKED ITARARITI, SCAMORZA AND SMOKED CHEDDAR
Smoked using a variety of wood. These cheeses have a more intense and unique flavour.
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