Some people believe that only a simple sandwich can be made from cheese, and this is the real king of world gastronomy. Among the praises of cheese, delicious splendor, the first were Aristotle and Homer. The cheese gained fame thanks to the ancient Arab nomadic tribes. Today there are more than a thousand types of cheese on the planet. The main cheese powers are France, Switzerland, Italy, Holland, and Germany. According to the rules, there must be at least eight cheeses on the plate. They must be of different origins (from sheep, cow, and goat milk).

Hard cheeses should be paired with soft varieties. The feed for each type has its own characteristics. Some are served white bread, others with black bread, and still others with crackers, jam, and honey, nuts, raisins, dried fruits, fresh fruits. Young (soft) cheese is an excellent appetizer for young red wine, and for some aged red wines, a hard counterpart is more suitable.

According to the French system, cheeses are distinguished by the type of pressing: boiled pressed, uncooked pressed, blue with mold, processed cheeses, soft, fresh, with washed, natural edges or a moldy crust. The difference is determined by the milk chosen for production – buffalo, cow, goat, sheep. Besides, the starter culture (lactic acid bacteria or rennet) is important.

Pressing and heating the curd is the next criterion. Ripening period and storage location (lime pit, barrel, brine) also have an impact. Vieux boulogne French cheese is considered the most smelling cheese on earth. It is made from cow’s milk, the crust is moistened with beer. In general, the French prefer a smooth “flesh” with a delicate flavor. For example, Reblochon has a hint of walnut. In Italy, the famous varieties are Pecorino romano, Pecorino sardo, Pecorino toscano, which have an unusual fruity flavor.

In Normandy, you can taste soft varieties with a moldy crust. For example, Camembert. In Paris, such varieties are ranked (Brie). It is worth knowing that France is considered the birthplace of blue cheeses with mold; Roquefort, Bleu D’auvergne, and Fourme d’Ambert are produced here. Soft cheeses with washed edges are called spicy or red-moldy. The homeland of these varieties is the French town of Alsace, where Munster and Livarot are made. Cheeses with natural edges are made only from sheep’s or goat’s milk. They include the French variety Sainte-maure-de-touraine, characterized by a tart taste, black crust, and white flesh. Fresh cheeses have a milky taste and do not have unnecessary shades. Examples of such a product are Ricotta and Mozzarella (Italy), Philadelphia (America).

Great Big Story made a video about cheese and how it is made in different cultures. B. Shereshewsky visited many countries around the world to see how the process differs from one another. You will see how different the process of making cheese is in Poland, Italy, Nepal, England, Serbia, the U.S., and Switzerland, and what makes each of them stand out. Every country’s part is followed by a short summary of how each cheese tastes and how to serve it.