1. Flake cheese. At present, the most common cheese slices in supermarkets are six slices, eight slices and twelve slices. These cheeses belong to processed cheese, or processed cheese. It is to use the original cheese to melt at high temperature and add some auxiliary materials to form different tastes and textures. The color is milky yellow, the taste is soft, and it is convenient to eat, that is, it can be eaten in bread or alone. This kind of cheese is also used in McDonald's hamburgers. The main brands are Guangming, Baijifu, Yili, Anjia, Kraft and Uni-President. Generally speaking, its water content is 55%, fat is 20%, and protein is 25%. There are some differences in the content of products from different companies. Please pay attention to the instructions on the package. The purchase method is: check whether the package is intact, whether the surface is uniform, and there can be no air holes. When tearing the inner package, there should be no cheese sticking on the plastic film. Smell it. It should smell like milk. If it smells strange, it means it has gone bad. The texture should be moderate in hardness, not sticky or broken. As for all kinds of flavors in this category, you can make them according to your own preferences.
2. Cheddar cheese. (CheddarCheese), also translated as "cheddar" cheese. This kind of cheese is the biggest selling cheese in the world. Cheddar cheese is a kind of original cheese, or natural cheese. It is made of raw milk through a series of complicated processing techniques such as sterilization, fermentation, solidification and aging. Most of the processed cheese mentioned above is made of cheddar cheese. Generally speaking, 10 kg of fresh milk can make 1 kg of cheese, so cheese is the essence of milk. Unfortunately, at present, there is no dairy factory in China that produces original cheddar cheese. At present, all the cheddar cheeses you see in domestic supermarkets are imported. It's usually a 250g package, which looks a bit like soap (just kidding). Its color is thick cream to yellow, and its texture is solid and dense without bubbles. There are two flavors: light and strong. All packages marked "mild" and "light" are mild cheddar cheese, while those marked "sharp" and "year" are strong cheddar cheese. If you have never tasted cheese, I suggest you buy light cheese, otherwise the strong taste may make you feel unaccustomed. Generally speaking, Cheddar contains 36% water, 33% fat and 365,438+0% protein. Every100g of cheddar cheese contains 721.4mg of calcium! It can be seen that the nutritional composition of cheddar cheese is higher than that of processed cheese. Moreover, in all the original cheese, the bacteria used for fermentation are living bacteria rather than dead bacteria, which is beneficial to the human body. The purchase method is: the appearance is solid, and there is no free water and fat in the package. If you can taste it, it should be slightly nutty and moderately sour. If you find sulfur, cooking, musty smell, bitter taste, sour taste, and other strange smells, it shows that this cheese has gone bad. Don't think this is the smell of cheese!
Three. Mo Sarila cheese. MozzarellaCheese, also translated as "mozzarella or mozzarella" cheese. This kind of cheese is the cheese we usually eat on pizza, which can pull out silk. I believe everyone will be familiar with this. It tastes light and rich in milk. Personally, I think pizza is popular in China because of Mo Sarila cheese. If there is no cheese on the pizza, it's just like scallion cakes and patties in China. Mo Sarila cheese is also a kind of original cheese. Its making process is more complicated than cheddar cheese. In addition to sterilization, fermentation, solidification and curing, it also needs drawing, molding and curing. The quality of Mo Sarila cheese is roughly as follows: moisture content is 43-46%, fat content is 28%, protein content is 26-28%, and calcium content is 73 1.4 mg per 100 g. For the convenience of cooking, Mo Sarila cheese is also sold in pieces or slices, because it is the main ingredient in the diet. Pay attention to moderate hardness, no free fat and no mildew when buying.
4.CamembertCheese is a kind of high-grade cheese which originated from France. There is a legend that Napoleon liked Camembert cheese very much. When he tasted Camembert cheese for the first time, he couldn't help but give the maid who delivered the cheese a long kiss. Camembert cheese belongs to the category of soft cheese The hardness of cheese is distinguished according to its moisture content, and the texture with more moisture is naturally soft. Camembert cheese is also a kind of natural original cheese. It means there is a thin layer of white mold. The skin is a little hard, but it's soft inside. The taste is not heavy, full of milk, not salty or greasy, smooth and refreshing, and it melts quietly with your tongue, and a delicious taste arises spontaneously. There should be a reason why foreigners are so crazy about cheese. The moisture content of Camembert cheese is 47-52%, the fat is 25-30%, and the protein is 18-28%. The processing technology of Camembert cheese is very complicated. Camembert cheese on the market now is all imported products. I hope we can taste our own Camembert cheese in the near future.