Goat Cheese

Goat cheese or chèvre cheese (French for "goat") is a pure white cheese with a pleasantly tart flavor. It is easily distinguished from other cheeses due to its piquant bite. HEALING TIP: Look for organic goat cheese with "Pur chèvre" on the label to ensure that the cheese is made entirely from goat's milk that has not been treated with antibiotics or hormones. … [Read more...]

Neufchatel Cheese

Pronounced “Nuf’-sha-tel”, this cheese of French origin is similar to Cream Cheese, but with lower fat content. Like Cream Cheese, it became popular around 1880 when cheesemaking production underwent a revolutionary change with the invention of the separator. This device made it possible to separate the whey immediately from the hot solids and allowed cheesemakers to pack the curd hot, doubling … [Read more...]

Parmesan Cheese

Known as the king of Italian cheeses, Parmesan originated in the Reggio and Parma regions of Italy. Compared with Romano, which is more sharp and piquant, Parmesan has a taste that is more sweet, buttery and nutty and intensifies with age. Parmesan has a granular texture, is made from part-skim milk and is aged over 10 months. HEALING TIP: Because cheese is essentially milk that is … [Read more...]

Provolone Cheese

While similar to Mozzarella, producers use more and different types of cultures to make Provolone, resulting in fuller flavors and better aging. In earlier times, Italian cheesemakers heated curing rooms with wood fires to impart a slightly smoky flavor to the cheese. Provolone can vary from slightly piquant and soft when young to sharp, firm and granular when aged. HEALING TIP: Because … [Read more...]

Ricotta Cheese

Ricotta, literally meaning “recooked”, was originally produced by Italian cheesemakers from the whey that remained after making Mozzarella and Provolone. After adding lactic acid or vinegar to the whey, it was reheated almost to boiling, causing the curds to precipitate and rise to the surface, where they were skimmed off and drained. Ricotta has a mild flavor with a hint of sweetness and is … [Read more...]

Romano Cheese

Romano has slightly more fat and tastes sharper and more assertive than Parmesan. When Italian cheesemakers use sheep’s milk, it’s called Pecorino (sheep) Romano. Made with part-skim cow’s milk, Romano has a sharp, tangy and assertive flavor and a hard, granular texture. HEALING TIP: Because cheese is essentially milk that is condensed it is important to choose romano cheese made from … [Read more...]

Swiss Cheese

Despite its name, it was actually American cheesemakers, not Swiss, who modernized Swiss cheese production. Previously, the only way to protect Swiss wheels as they ripened was to allow a hard rind to form. However, with the introduction of plastic packaging, which keeps moisture in but allows carbon dioxide to escape, rindless Swiss cheese in blocks were developed. Swiss is made with part … [Read more...]

Cream Cheese

Cream Cheese, an American original, became popular around 1880 when factories spread from the Northeast to the rest of the country. At that time, cheesemaking underwent a revolutionary change with the invention of the separator, which made it possible to separate the whey immediately from the hot solids, allowing cheesemakers to pack the curd hot, and the shelf life for the finished cheese … [Read more...]

Feta Cheese

Feta was first made in Greece from sheep’s or goat’s milk. In the US, it is primarily made from cow’s milk. Cheesemakers refer to Feta as "pickled" because, after formation, it is packed in brine (salt and water). The brine preserves the cheese for approximately six months longer than most fresh cheeses. Feta cheese has a crumbly, firm texture and a tart, salty flavor. HEALING TIP: … [Read more...]

Fresh Mozzarella

Known as Mozzarella Fresca in Italy where it originated, Fresh Mozzarella was first made with milk from the water buffalo. Hence it’s common name “Buffalo Mozzarella”. Fresh Mozzarella is what is known as a Pasta Filata cheese; the curds are kneaded, then stretched and formed into balls or logs. It is not cured in brine or aged like the low-moisture mozzarella we are most familiar with, but … [Read more...]

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