If there is a cheese that can be addictive, perhaps brie cheese from France is the one. Legend has it that when King Charlemagne I of the Roman Empire passed by the Abbey of Brie, the abbot presented his homemade cheese to the king. As a result, the cheese was highly appreciated by the king and has since then become a royal tribute, enjoying the reputation of "the King of French Cheese".
Why does brie cheese have such great magic? This may have a lot to do with its unforgettable aroma and taste. The soft and white surface of brie cheese is covered with a thin layer of hoar cream, but its inside is like golden yellow cream. It is creamy and thick, full of favor of rich milk and fruit aromas.
Brie cheese is not pressed or cooked in the production process, but is simply seasoned with dry salt and white mold, which is specially used to make the cheese, gives brie cheese a soft, rich taste and a distinctive mildewy and salty flavor that stimulates the tip of the tongue.
Ricotta means "to recook" in Italian, and this shows that ricotta cheese is made in a different way. It is not made directly from dehydrated and solidified casein, but from whey, a separated by-product during the production process of other cheeses. This whey cheese is rich in proteins other than casein, such as albumin and globulin, and is especially suitable for people allergic to casein.
Ricotta cheese has a relatively pure white appearance and a slightly sweet taste, and its fat content varies according to the use of different kinds of milk and milk brands. It is often used as fillings and stuff, such as adding in muffins, Ravioli and Lasagna, to act as the main flavor in the food .
Although Greece is not a place with cheese in rich production, but a unique cheese enables it to become famous around the world, that is, feta cheese. According to the standards of the European Protected Designation of Origin,only cheese produced in the traditional way, in specific areas of Greece, using pure ewe's milk or a mixture of ewe's milk with goat's milk from the same area (the content of goat's milk must not exceed 30%) as the raw material, are entitled to be called "Feta".
Feta cheese is unique not only in the use of ingredients that meet the above conditions, but also in the process of making it. It needs to be soaked in salt water. Therefore, its taste is saltier, and it is more fragile, with a unique granular taste, suitable for paring with salad.
In terms of nutritional value, feta cheese has high content of sodium and should not be consumed in large quantities. But it provides the same amount of conjugated linoleic acid (CLA) as whole milk, which can help reduce body fat.
