Mozarella – It is a soft cheese from southern Italy made from Italian’s buffalo milk by the pasta filata method (The milk is warmed and curdled and allowed to rest for an hour before the curds are cut into small pieces and the whey is drained off. The curds are allowed to rest for a number of hours. Then follows the filatura. The curds are steeped for some hours in a bath of very hot whey, or water. When they begin to float most of the liquid is removed and the curd is mixed and kneaded until the required soft, elastic, stringy texture is obtained)
Cheddar – World’s most popular variety of cheese. It is hard, off-white cheese originating in the English village of Cheddar in Somerset. Cheddar made in the classical way tends to have a sharp, pungent flavor, often slightly earthy.
Parmesan – It is an Italian hard, granular cheese that is produced from unpasteurized cow’s milk and has aged 12–36 months. The cheese is put into a stainless steel, round form that is pulled tight with a spring-powered buckle so the cheese retains its wheel shape. It is commonly grated over pasta dishes, stirred into soups & risottos.
Roquefort – One of the world’s best known blue cheese from southern France made from sheep milk. It is known as “King of Cheeses“. The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of blue mold. It has a characteristic fragrance and flavor with a notable taste of butyric acid; the blue veins provide a sharp tang. It has no rind; the exterior is edible and slightly salty.
Ricotta – It is soft, white cheese cheese made from sheep, cow, goat or Italian water buffalo milk whey left over from the production of other cheeses. This is not really considered a cheese but a dairy by product. Ricotta is like “Mascrapone which is a favorite component of many Italian dishes like pasta, calzone, stromboli, lasagne, ravioli & also desserts like cheesecakes & cannoli.
Brie – It is soft cow’s milk cheese which is originated from French region “BRIE“. It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment.
Feta – It is brined curd white cheese made in Greece from mixture of sheep & goat milk. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture in comparison to other cheeses. Feta is used as a “Table Cheese or Cottage Cheese“.
Gorgonzola – It is veined Italian cheese made from unskimmed cow’s milk. It can be buttery or firm, crumbly and quite salty. Gorgonzola is typically aged for three to four months.
Emmental – It is a traditional, unpasteurised, hard Swiss cheese made from cow’s milk. It has a savory but mild taste. Its flavor is nutty and somewhat buttery, with a slightly fruity, acidic tone.
Guyere – It is a hard yellow Swiss cheese is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures. When fully aged (five months to a year), it tends to have small cracks that impart a slightly grainy texture
Gouda – Semi-hard yellow cheese typically made from cow’s milk. It is characterized by its aromatic and caramel-like flavor combined with its dense and springy texture It is one of the most popular cheeses worldwide