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# Cheese

## Types of rind

Can be eaten

* Wax
* Bark
* Cloth

The nearer part to rind the more protein and more bacteria, and more fungi, and more flavor.

## Serving

* \[\[Parmigiano-Reggiano]] the crystals on cheese are protein, good with \[\[balsamic vinegar]], and sweet fruit. An \[\[Italian]] cheese.
* \[\[Gruyère]] or \[\[Alpine]]-style cheese: slide in paper slices so it can melt in your mouth. Good with whole grain mustard and \[\[cornichons]].
* \[\[Havarti]], a \[\[Denmark]] cheese, served in slice with butter \[\[crackers]] or seeded crackers.
* \[\[Raclette]] should be melted, served with \[\[potatoes]] and \[\[salami]]
* \[\[Tête de Moine]], use a \[\[girole]] to shave the cheese into flowery shaped pieces.
* \[\[Swallow Tail Tomme]] served as slices (not thin as paper) and good pair with cherries.
* \[\[Goat Tomme]] good to pair with breads, and salami, and sweet preseves
* \[\[Bismark Clothbound Cheddar]] should peel the rind, pairs with: fruit (\[\[apple]]), raisings.
* \[\[Shelburne Farms Cheddar]] from \[\[Vermont]], aging without oxygen, pairs with: \[\[grape]]s, dried \[\[apricot]]s
* \[\[Manchego]] pairs with \[\[membrillo]], a jelly cooked from \[\[quince]] fruit
* \[\[Gouda]] is originated from \[\[Holland]], can be cut or sliced. Pairs with \[\[Chocolate]] or \[\[Caramelized Hazelnut]]
* \[\[Brie]] pairs with sweet foods: honey-hazelnut, sweeten strawberries.
* \[\[Camembert]]: pecans or pears (a litte sweet).
* \[\[Coupole]], \[\[goat]]'s milk. Pairs with: crackers, sweet jelly.
* \[\[Blue cheese]] \[\[Gorgonzola]] from \[\[Italia]]: there is a special knife to minimize cheese stuck in knife when you cut it. Pairs with breads or honey combs
* \[\[French]] \[\[Blue cheese]] \[\[Roquefort]]. Standar: \[\[DOP]] or \[\[AOC]] in certain region, from certain breed of sheep, with certain specifications. It may have a little pink color as result of riping process.
* \[\[Washed Rind]] \[\[Époisses]] from \[\[France]] is a stinker of cheeses family. Can be washed in salty brine, beer, wine, spirits.
* \[\[Washed Rind]] \[\[Winnimere]] from \[\[Vermont]]
* \[\[Fresh cheese]] \[\[Mozzarella]] made from water buffalo's milk, if made from cow's milk then it is called \[\[Fior de Latte]]
* \[\[Fresh cheese]] \[\[Ricotta]] can be made from cow's milk or sheep's milk or even water buffalo's milk
* \[\[Fresh cheese]] \[\[Chèvre]]
* \[\[Fresh cheese]] \[\[Burrata]]
* \[\[Fresh cheese]] \[\[Provola]]
* \[\[Fresh cheese]] \[\[Queso Fresco]]
* \[\[Fresh cheese]] \[\[Feta]], packaged and aged from salt brine
* \[\[Fresh cheese]] \[\[Labneh]], a very dense, thichk and creamy cheese.
* \[\[Fresh cheese]] \[\[Mascarpone]], a \[\[Italian]] triple or double cream cheese.
* \[\[Fresh cheese]] \[\[Halloumi]], a semi-form cheese, blended with sheep and goat milk. Can be fried before eating.
* \[\[Fresh cheese]] \[\[Cotija]] salty.