Cheese Signs: What Your Cheese Says About You
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Feta goes particularly well with summer vegetables such as tomatoes, cucumbers, aubergines and courgettes — why not try it in a Greek-style salad with salad leaves and plenty of tomatoes and cucumber? Camembert is a soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century at Camembert, Normandy in northern France.
Make a Gouda Impression
It has a rich flavour which can range from buttery to pungent, depending on the type of Camembert and its age. Its salt levels are high 1. Deep fried camembert comes with even more fat.
Brie is a soft cows' milk cheese that is named after the province in France in which it originated. Similar in texture to Camembert, but with a higher fat content 29g per cent, 18 per cent saturated , Brie is produced from whole or semi-skimmed cow's milk. Although it is high in fat, Brie still has less fat than Cheddar or Stilton. Danish Blue was created by a Danish cheesemaker in the early s. It has a moist body, dark blue veins and a salty taste with 29 per cent fat per g 19 per cent saturated.
If you enjoy Danish Blue, eat it sparingly on salads or as a dessert cheese with fruit. Parmesan is a very hard cheese which has been made from cow's milk in and around the Italian province of Parma for the past eight centuries or more. Parmesan cheese is high in salt 1.
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It is also high in fat 30 per cent fat, 19 per cent saturated fat. Stilton is an English cheese named after the village of Stilton where the cheese was first made. Blue Stilton is soft and crumbly, with a tangy flavour and blue veins.
White Stilton has a milder flavour but the same texture, sold often with added flavourings such as dried fruit. Stilton has a fat content of 35 per cent 23 per cent saturated and nearly 2g of salt per g, making it a cheese to be eaten occasionally. Mascarpone is an ingredient of some famous Italian desserts like tiramisu.
Fancy some live maggots in your cheese? Yes, maggots. Casu Marzu is a traditional Sardinian sheep milk cheese full of them. Essentially, the maggots are fermenting the cheese becoming very soft as it develops flavour.
The maggots can jump several inches so you might want to hold your hands above the cheese to stop them leaping into your eyes — or anywhere else. Or perhaps safety goggles would be an option?
There are smelly cheeses — and there are the types that can clear a room. Vieux Boulogne was judged the smelliest in the world by researchers from Cranfield University. It even beat Epoisses de Bourgogne, a cheese so stinky that it is banned from the Parisian public transport system. It is washed in perry made from the Stinking Bishop pear.
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And maybe it's something you always knew, but didn't realize the full extent of your cheesy devotion.source site
What your favourite cheese says about you
Here are all the signs that cheese is your soulmate , and your love for it is eternal. The only patty between two buns that you care about is the one made of provolone. That sounded dirtier than expected, but you get the idea. Mac and cheese pizza?
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Mac and cheese omelettes? Cheese burgers with fried mac and cheese buns?
Oooh, double check. In order for them to break, you need to cut them yourself because they are so wonderfully gooey and long.