I eat low-fat cream cheese in vegetable flavor on a sesame seed bagel every morning. The fresh has an off-white color and is smoother and milder, while mature Asiago is yellowish and somewhat crumbly. You can of course use regular knives, but there is just something about having the right tools for the job! Notably, it is a fresh cheese and does not undergo fermentation. Light and creamy, with a smooth, velvety texture. If you can find it, the unpasteurized (raw) version of Gruyère is especially tasty. It can be found in most grocery stores, bakeries and bagel shops. It comes in a wheel, sometimes in a small wooden box, and is considered a great dessert cheese. The cheese is named after the town of Camembert, situated in the Normandy region of France. However, the key words there are “for a blue cheese” – it is still sharp and pungent compared to other cheeses.

Typically aged for less than three months, Dolce Gorgonzola is a very soft, creamy, and almost spreadable cheese. You can make cream cheese at home by adding salt and an acid such as lemon juice or vinegar to cream or milk, then straining the resulting curds and pureeing them in a food processor or blender until smooth.

It is a soft cheese made from milk and cream, with stabilizers occasionally added to provide some firmness.

Basic Cream Cheese Frosting With Variations, Prevent Pizza With Fresh Mozzarella From Being Watery. NZMP is the dairy ingredients and solutions brand of Fonterra. That’s my favourite See this full guide to Stilton for more information. Fresh Mozzarella: Fresh mozzarella is a fresh cheese made by stretching its cheese curds before rolling them into balls. Since it melts well, it can be used in sandwiches, on cheeseburgers and more. Thanks for this article. If you see any mold forming, toss the entire container or block. People commonly use regular cream cheese as a spread on sandwiches, bagels, vegetables and similar items. It is soft, creamy and spreadable, and comes in tubs, balls, logs, and other packages. Blue cheese has a distinct smell and, what some consider, an acquired taste.

As a result, it goes well with quesadillas, hamburgers and more. The fresh version is delicious by itself or with some olive oil and herbs. The cheese, which softens with age, goes well with dark rye bread and onion. The two can almost always be used interchangeably.

Havarti: Havarti, a semi-soft cheese, has a buttery aroma and taste. This has to be one of the most popular types of cheese that are featured in a variety of different foods and recipes. In many cases, however, what is commonly referred to as "low-fat" is actually a variety of cheese called Neufchâtel, which originated in France. Swiss: Swiss is actually a generic name for a type of cheese, including Emmental and baby Swiss varieties.

Love Gouda and Cheddar as well ! NZMP Cream Cheese Easy Mix has a soft and spreadable texture that is easy to mix. Experts recommend enjoying it at room temperature. It has a much higher fat content and less protein. Cottage cheese is very different from most other varieties, and its closest relation is probably ricotta. Wikibuy Review: A Free Tool That Saves You Time and Money, 15 Creative Ways to Save Money That Actually Work. Cream cheese is meant to be eaten fresh and does not require aging. The minimal manufacturing process requires only heat treatment and no extra ingredients. Marking the third Italian cheese in a row, Parmigiano-Reggiano is a dry, crumbly, hard cheese with a strong, robust flavor.

However, all cheese is nutritionally beneficial and contains a wide range of nutrients. Cream cheese comes in all different varieties and flavors, and it tastes delicious either plain or with additional seasonings like garlic and chives. For more information and some recipe ideas, see this guide to cream cheese. This mass-produced Neufchâtel contains 23 percent milk fat vs. the 33 percent required by law for cream cheese. Mascarpone: Mascarpone is a thick, soft cheese with a very high fat content. Limburger: Known for its pungent odor, Limburger is a semi-soft cheese with a mild flavor despite its stinky aroma.