Hard cheese belongs to the category of the most popular types of this product, which is readily consumed in different countries. The reason for this is not only a wide selection of various subspecies, the ability to use the product as part of various dishes and taste, aromatic characteristics. Many consumers are attracted by the huge benefits that lie in the energy composition.
It is believed that the most delicious hard varieties are produced by specialists from the Mediterranean. Especially the Italians and Spaniards distinguished themselves there. But Europeans also willingly pay tribute to goodies from Switzerland, France, Germany. Each country has its own cheese-making traditions, based on many years of experience of experts from ancient times.
From here, a huge classification grid arises, which is based on various parameters. In addition to separating the delicacy according to geographical zones, it is sorted according to raw materials, manufacturing technology, and aging periods. There are a number of other auxiliary features that gourmets will definitely take into account when choosing an addition to a festive or everyday table.
Separately, there are cases when cooking is done independently. It can be either private small cheese dairies with appropriate equipment, or just cooking at home for personal needs. Here, fantasy is not limited to anything at all, because it is completely optional for a family to maintain GOST when cooking a delicacy at home.
The main varieties
It is difficult to name the exact date when the cheese recipe was first announced and put into practice. The tradition of cooking such goodies originated in ancient times. And although today’s technological capabilities make it possible to speed up and even reduce the cost of production, not all authors are ready to follow the newly minted trends.
There are still many small factories left in the world that adhere to the classical canons of production. There you can buy an original yummy, the recipe of which was used two hundred years ago.
But even if the consumer gives preference to a mass-produced product, he will be in danger. Since the authors always make sure that their product meets international quality standards, the client will get a good result. It is enough to make a purchase carefully, avoiding fakes.
The main classification affects the methods of production, which are divided into two main camps:
- rennet;
- fermented milk.
The first option involves the use of a special enzyme that is found in the stomachs of livestock representatives. According to legend, for the first time such a method of obtaining solid milk mass was tried by accident. In the old days, they preferred to transport any liquids in special waterskins, which were made from the internal organs of animals.
Apparently, the master did not completely clean the former stomach of some farm animal, which is why the remains of that same enzyme were preserved there. When the traveler poured milk into a wineskin and set out on a long journey, the liquid mixed with rennet and fermented. After a while, instead of the expected milk, the traveler received cheese. Then he was not awarded a specific name, but simply learned a new method to diversify the art of cheese making.
Sour-milk analogues are made with the involvement of special bacteria. They have a positive effect on the functioning of the gastrointestinal tract, which is especially liked by people who have problems in this area. Many curious cheese lovers are interested in how to cook cheese in this way. It is believed that it is easier to handle it yourself, because suitable bacteria can be purchased even at a pharmacy.
Separately, filtration according to manufacturing technology is considered, which includes the following divisions:
- Swiss;
- Dutch;
- cheddar;
- with mold;
- grating.
The first point is liked by those who are used to the spicy aftertaste and the main sweet taste. And if you want something more sour, then it is better to pay attention to the Dutch proposals.
Cheddar ranks among the range of varieties that are distinguished by a high rate of lactic acid fermentation. Moldy variations are those that are best not even tried at home. The inhabitants clearly do not have enough skills to implement the plan, as well as the appropriate equipment. Typically, such solutions ripen for a long time under strictly defined temperature conditions and maintaining a certain humidity. It will be almost impossible to achieve the desired environment, and a home-made analogue will easily disappoint the cook who spent money on making it.
The grater group is ideal for those who want to preserve the original taste and aroma characteristics of the product for a long time. They are suitable for harvesting for the winter, when long-term storage is expected with the gradual destruction of supplies.
What does the composition depend on?
Mainly the composition will vary depending on which technology was preferred. Raw materials should also be taken into account, because it is far from always that goodness is created only from milk. In some cases, it is made from cottage cheese. Some people who are far from cheese making believe that the difference here is small, because cottage cheese itself is also made from milk, but from an energy point of view, the difference is significant.
It also takes into account what specific milk was poured into rennet or fermented milk blanks. It’s not always cow. No wonder goat cheese is also very popular. The sheep option is almost always the third in terms of the number of requests.
But in some countries, people use more exotic raw materials, which still seem unusual to the Slavs. We are talking about the milk of camels, buffaloes and other animals that are domestic among different peoples of the world.
The composition, in addition to explaining the specific beneficial properties, also indicates the calorie content of the product. Here, cheese makers have foreseen various scenarios for the development of events, since not all good cheeses have a high fat content. If you add to this the fact that the treat contains a special protein that is an order of magnitude more nutritious than protein, you get an almost win-win option.
Daily use of parmesan or similar variations, a person saturates the body:
- lysine;
- methionine;
- tryptophan;
- other amino acids necessary for normal life.
Of particular value are those species that were prepared from raw materials of high fat content. They are able to boast a significant lipid content. But it is they who differ from the rest in a rather high level of calorie content. The usual Russian subspecies can reach 400 kcal, and the beloved by many cheddar can even reach the mark of almost 430 kcal per hundred grams of product. Hardly any soft option can boast of such.
But if you consume treats in moderation, it will only benefit health, and not harm the figure. But the body will receive a sufficient amount of vitamins of groups:
- D;
- BUT;
- IN;
- E;
- C.
Not without trace elements that help the body cope with various environmental factors that reduce the resistance of immunity. Most of all you will find here:
- copper;
- zinc;
- magnesium;
- potassium;
- manganese;
- calcium
- sodium;
- phosphorus.
Moreover, it is not necessary to replenish depleted energy reserves by eating the product only in its pure form. You can also get what you need from dishes that include high-quality cheese mass. Best of all, some kind of salad is suitable for this role, the ingredients of which have not been heat-treated. But even an ordinary cheese soup will be able to please, albeit with a reduced, but still rich vitamin and mineral complex.
Goat species deserve special attention, which are distinguished by a huge content of beneficial bacteria. They are aimed at working as a blocker for the development of pathogenic intestinal microflora.
It is a mistake to believe that moldy delicacies will certainly lead to an upset of the organs of the gastrointestinal tract. In moderation, moldy fungus functions as a worker in the production of B vitamins. Their beneficial action helps the stomach and intestines to cope with their duties faster.
hard cheese recipe
There are many ways to suggest how to make these additions to your daily diet on your own. Most of them are quite difficult to implement, as they require special skills, conditions for maturation and related tools. If you do not follow the instructions, then only semi-solid similarities are obtained, which not even everyone agrees to taste.
But enterprising hostesses have brought to the pages of cookbooks a lot of simplified recipes that are easy to repeat even for novice cooks. One of the most primitive, but at the same time delicious solution to the culinary dilemma was a recipe that includes the following ingredients:
- 1 L milk;
- 1 kg of dry homemade cottage cheese;
- 2 eggs;
- 1 teaspoon of soda;
- 100 g butter;
- salt and other seasonings according to personal preference.
First, the cottage cheese is poured into a container to crush it a little. This is necessary in order to get rid of large clods. As a suitable dish, it is better to take an aluminum pan, which will avoid sticking to the walls.
After stirring, the mass is poured with milk and sent to a slow fire. She is constantly stirred. As soon as the mixture boils, the cottage cheese is filtered through a colander. Such care will allow you to keep even small pieces. To achieve an optimal result, it is even allowed to press down the mass.
The solid mass is again placed in a saucepan and oil is spread there. Separately, beat the egg, salt and soda in a bowl. If you want to diversify the taste, then at this stage add:
- black pepper;
- greenery;
- ground dry paprika.
The resulting mass is poured into a common saucepan, which is transferred to a slow fire. Constantly stirring, you need to ensure that the mass begins to thicken and turn into a viscous, homogeneous consistency. At first, the curd mass will become similar to air, as soda will begin its action. And after a couple of minutes, the melting process will begin, which stretches for ten minutes.
The soft mixture is transferred to the usual form, and then sent for further storage in the refrigerator. To make it easier to get a ready-to-eat product, it is better to pre-cover the container with cling film.
If such a solution seems too simple, then it can be complicated. To do this, while the cheese is still elastic, it is laid out with a rocking chair smeared with vegetable oil on the table. The resulting rectangle is sprinkled with chopped garlic along with chopped dill, and then rolled into a roll. The resulting semi-finished product is wrapped in cling film.
You can evaluate the results of your efforts within a day after sending the goodies for formation. At the same time, experts advise to place special emphasis on cottage cheese, which should be dry and fat-free. Only homemade preparations are suitable for this purpose, since the store composition will be additionally loaded with stabilizers and other food additives.
You should also take care of the oil. It should not be spread or margarine. Otherwise, the resulting head will give off an unpleasant aftertaste, which you cannot get rid of even thanks to a shock dose of spices.
The resulting culinary masterpiece should be eaten in moderation, even if it turned out beyond praise. Too much cheese in one sitting will provoke an upset in the gastrointestinal tract. This is especially true for babies and people prone to digestive problems.