According to experts, the number of various cheeses exceeds 2500 thousand species. Rennet, sour-milk and processed, as well as semi-solid and solid - groups into which it is customary to divide this favorite product in the country.
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Cheeses are obtained from cow, sheep, goat or even more exotic for the middle strip of buffalo, horse and camel milk. “Russian”, “Poshekhonsky”, “Smetankovy”, Maasdam, Gouda, Oltermani - the shelves of shops and hypermarkets are bursting with products that provide a choice for every taste and budget. Sometimes it is difficult to understand this rich variety and make a correct idea of the relationship between the quality and price of cheese, determined by a combination of various factors.
Soft cheeses
One of the most expensive types can rightfully include the so-called soft cheeses; the presence of mold is a possible, but not a necessary element for products of this level common in France and the rest of Europe. Soft cheeses made from classic cow's milk include
- Bree, - the most gentle Camembert, - Kambotsolu, endowed with noble mold with a blue color, - sharp Dorblu, - specific Gorgonzola cheese.
The price can be increased due to specific additives, such as various mushrooms, peppers and other spices and herbs.
A particularly expensive category of cheeses is cheese made from sheep’s milk, grown in the French regions and with a bright sweet taste and aroma, an example of such cheese is the favorite in the country of Roquefort.
Semi-solid
Less expensive, often found in retail, semi-hard cheeses with a neutral taste and unobtrusive odors. These include spicy Masdam, the cost of which directly depends on the aging of the product, Norwegian Jarlsberg, Swiss Emmental, inexpensive and therefore unpretentious in terms of taste characteristics Tilsiter, the price of which varies from the time of maturation, Goudou and Edam.
Cheeses, which are based on a more valuable and scarce goat's milk, are more likely to be a less than a widely available category of products.
Russian, Ukrainian and Belarusian products, sometimes not distinguished by exquisite quality and taste and, as a rule, not able to withstand the competition of their foreign counterparts, are more likely to be consumer goods.
When choosing a good semi-hard cheese, you should pay attention to the specific features of this dairy product, which are not always directly related to the price, such features include a creamy or yellowish color, density, and the presence of holes, which are an indicator of the aging required for cheese. Hard cheeses with a pleasant taste, dense texture and made from goat's and sheep’s milk, such as Cheddar and Parmesan, are classified as less affordable and expensive products due to the formulation of execution and aging time.