SOFT CHEESES
Curds
Curds is the first step in making cheese and is the result of curdling milk of any sort. This process is generally achieved by heating the milk and adding either an edible acid such as vinegar or lemon juice, rennet (an enzyme produced in animals with more than one stomach or derived from specific plant species such as artichokes) or cultures similar to those used to make yoghurt. Once the curdling process is achieved (the fat has separated from the protein and is coagulating) the curds are then removed from the whey and placed into cheese cloth to strain off any excess whey. Curds can be eaten as they are or go onto undergo further processes to make various different cheeses. Curds have a mild flavour that is similar to cheddar but can also be slightly sour if acid or cultures are used during the curdling process. Curds have a variety of uses and can be used in similar ways to ricotta or cottage cheese.
Burrata
Burrata is an Italian cheese that is traditionally made using buffalo milk, it is now common for burrata to be made using cows milk, the end result is similar but definitely not as good as when it is made using buffalo milk. Burrata is made by stretching mozzarella into a thin casing and filling with stracciatella ( a mixture of stringy curds and cream). Burrata has a very slightly chewy outer casing and a soft creamy textured filling that is slightly sweet, rich and buttery. Burrata can be used as a savoury or a sweet and pairs well with tomatoes, basil, honey, pistachios and figs.
Mozzarella
Mozzarella is an Italian cheese that is traditionally made using buffalo milk, it is now common for mozzarella to be made using cows milk, the end result is similar but definitely not as good as when it is made using buffalo milk. Mozzarella is made by stretching curds repeatedly whilst maintaining heat using warm whey. Mozzarella is a semi soft cheese that s slightly chewy, creamy and moist. Mozzarella has a delicate flavour that is slightly sweet. Mozzarella can be used cooked on pizzas, in vegetable bakes, lasagne and pastas. Mozzarella can be served fresh in salads or used to finish hot dishes where you do not want the cheese to melt. Mozzarella pairs well with many cured meats, tomatoes, roast capsicum,figs, basil, oregano and any varieties of nuts.
Bocconcini
Bocconcini is an Italian word that means "little mouthful" and is literally a smaller version of mozzarella. Bocconcini has all of the same uses and distinct flavour profiles as mozzarella. Bocconcini are perfect for salads and antipasto as they do not require any handling in terms of making them more suitable for consumption.
Feta
Feta cheese is traditionally made using sheeps milk or a combination of sheeps milk and goats milk. Modern versions of feta made outside of Greece use either cows milk or a combination of cows milk and goats milk. There is much controversy regarding feta as many believe that feta should be made using particular ingredients and practices. Feta is a Greek white cheese that is cured in brine, feta can be sharp and crumbly or mild and creamy. Feta made with pure sheeps or higher content of sheeps milk will tend to be more yellow in colour and sharper and crumblier. Feta cheese made with higher levels of goats milk will tend to be whiter in colour, milder in flavour and softer in texture. Feta has a salty flavour due to being cured in brine. Feta can be used in pastries, pies, quiches, salads, pizzas, pastas, risotto and much more.
Goat Cheese
Goat Cheese is made by simply adding rennet and cultures to goat milk, separating the curds from the whey and hanging the curds in cheesecloth. Goat cheese has a smooth texture that is almost spreadable with a flavour that can vary between mild and slightly sweet to tangy and slightly gamey. Goat cheese can be marinated in oil with herbs and aromatics to infuse extra flavour and improve shelf life. Goat cheese can be used in pastries, pies, quiches, salads, pizzas, pastas, risotto and much more.
Halloumi
Halloumi originated in Cyprus and is traditionally made using a combination of sheeps milk and goats milk although it is also considered acceptable to use a certain percentage of cows milk. Halloumi is made using a similar process to mozzarella where the curds are returned to hot whey after being formed, halloumi however is actually cooked until the cheese floats. Halloumi has a dry, rubbery texture when raw, when cooked halloumi becomes moist and stretchy. Good quality Halloumi is never overly salty and has a mellow flavour that is slightly tangy. Halloumi has a very high melt point and as such can be cooked by pan searing, grilling or frying. Halloumi can also be used to make fritters. Once cooked halloumi can be used in salads, burgers, wraps, taco's or as a side for many variations of breakfast dishes. Halloumi can also be used on pizzas and pairs well with mushrooms. pesto, caramelised onion, olives, tomato, pumpkin, roast capsicum, herbs and walnuts among many other things
Brie
Brie cheese originates from the region Brie in France. Brie cheese is made using cows and sometimes goats milk that is inoculated with white mould spores (Penicillium candidum) it is these mould spores that then go on to form the rind of brie whilst breaking down the protein and fats of the cheese inside. This process occurs in an environment where temperature and humidity are controlled and results in the creamy and sometimes slightly runny texture of Brie cheese. Brie Cheese has a mellow flavour that is slightly nutty with soft tones of mushroom. Brie cheese can be used in salads, wraps, sandwiches, burgers and as a side to many breakfast variations. Brie cheese can also be cooked on pizzas, open melts and deep fried. Brie cheese should be enjoyed at room temperature and pairs well with sweet flavours such as quince paste, stone fruit, strawberries, and pistachio nuts.
Camembert
Camembert cheese originates from Camembert in the Normandy region of France. Camembert is made using cows milk that is inoculated with white mould spores (Penicillium candidum) it is these mould spores that then go on to form the rind of camembert cheese whilst breaking down the protein and fats of the cheese inside. This process occurs in an environment where temperature and humidity are controlled and results in the creamy and sometimes slightly runny texture of Camembert cheese. Although the process is similar to brie cheese camembert cheese has distinct differences. Camembert cheese is slightly stronger in flavour due to the lactic acids used as a starter, camembert cheese is also slighty lower in fat and is not well suited to being cooked. Camembert cheese can be used in salads, wraps, sandwiches, burgers and as a side to many breakfast variations. Camembert cheese should be enjoyed at room temperature and pairs well with sweet flavours such as quince paste, stone fruit, strawberries, and pistachio nuts.
Blue Cheese
Blue Cheese is a broad term that encompasses many cheeses which can be made from cows, goats or sheeps milk. Blue cheese is said to have originated from Roquefort in the Aveyron region of France. Roquefort is one of the most highly regarded blue cheeses and is made using sheeps milk. Gorgonzola is another highly regarded blue cheese from Italy made using cows milk. Blue cheeses are made by adding Penicillium mould or bacteria to the curds before it is formed into wheels. Stainless steel skewers are then poked through the cheese to allow oxygen into the cheese resulting in the blue veins through the cheese. Blue cheese can vary in texture from soft and smooth to creamy yet crumbly. Blue cheese has a pungent smell and strong piquant flavour that is salty. Blue cheese can be used to make sauces, dressings, baked goods, salads, on pizzas, tossed in pastas and much more. Blue cheese pairs well with walnuts, apple ,pear, caramelised onion, endives to name a few.