Cheese is a food made from the curds of milk pressed together to form a solid. Through the centuries, cheese has been made from the milk of any milk-producing animal. Today it is most commonly made from milk of cows, goats, or sheep, with a small fraction from water buffaloes. The differences in cheeses come from the way the curds are drained, cut, flavored, pressed, the bacteria involved, the type and length of curing in caves, cellars, or under refrigeration, and a host of other subtle to severe variations. Generally cheese is grouped into four categories:

History: Archaeologists have discovered that as far back as 6000 BC cheese had been made from cow's and goat's milk and stored in tall jars. Egyptian tomb murals of 2000 BC show butter and cheese being made, and other murals which show milk being stored in skin bags suspended from poles demonstrate a knowledge of dairy husbandry at that time.

It is likely that nomadic tribes of Central Asia found animal skin bags a useful way to carry milk on animal backs when on the move. Fermentation of the milk sugars would cause the milk to curdle and the swaying motion would break up the curd to provide a refreshing whey drink. The curds would then be removed, drained and lightly salted to provide a tasty and nourishing high protein food, i.e. a welcome supplement to meat protein. The earliest type was a form of sour milk which came into being when it was discovered that domesticated animals could be milked. According to legend, cheese was discovered 4,000 years ago when an Arabian merchant journeyed across the desert carrying a supply of milk in a pouch made of a sheep's stomach. The rennet in the lining of the pouch, combined with the heat of the sun, caused the milk to separate into curd and whey. That night he drank the whey and ate the cheese, and thus, so the story goes, cheese was born.

Cheese was known to the ancient Sumerians four thousand years before the birth of Christ. The ancient Greeks credited Aristaeus, a son of Apollo and Cyrene, with its discovery; it is mentioned in the Old Testament. In the Roman era cheese really came into its own. Cheesemaking was done with skill and knowledge and reached a high standard. By this time the ripening process had been developed and it was known that various treatments and conditions under storage resulted in different flavors and characteristics. Cheesemaking, thus, gradually evolved from two main streams. The first was the liquid fermented milks such as yoghurt, koumiss and kefir. The second through allowing the milk to acidify to form curds and whey. Whey could then be drained either through perforated earthenware bowls or through woven reed baskets or similar material.

The art of cheese making traveled from Asia to Europe and flourished. When the Pilgrims voyaged to America (in 1620), they made sure the Mayflower was stocked with cheese. In 1801, an enterprising cheesemaker delivered a mammoth 1,235 pound wheel of cheese to Thomas Jefferson. Intrigued citizens dubbed it the "big cheese," coining the phrase which has since come to describe someone of importance. Cheese making quickly grew in the New World, but remained a local farm industry until 1851. In that year, the first United States cheese factory was built by the Jesse Williams in Oneida County, New York. As the U.S. population increased, so did the appetite for cheese. The industry moved westward, centering on the rich farm lands of Wisconsin, where the American cheese industry really took off. Most Wisconsin farmers believed their survival was tied to cheese. They opened their first cheese factory, Limburger, in 1868.

CHEESE TYPES:

Bleu Cheese - Also called fromage bleu. It is the French name for a group of roquefort-type (blue-veined) cheeses made in the Roquefort area in southeastern France. Roquefort-type cheese made in the United States. is call "blue cheese."

Danish Blue  After World War II, Danis cheesemakers created a new blue cheese. Using Bleu d'Auvergen and Bleu des Causses as models, they bagan making a cheese that we now today as Danish Blue. It is made with large machinery and modern technology. It is a flawless blue cheese but it is considered uninteresting and with a predominant flavor of salt.

Bleu D'Ambert - The name comes from the mold or form traditionally used to shape the cheese in its tall, cylindrical shape. Originally, the cow's milk used for this ancient cheese came from the pastures around the town of Ambert in the heart of France. Fourme was made long before the English Stilton that it resembles visually and in terms of recipe and flavor, but is not as crumbly as Stilton. This liberally veined blue cheese has a pronounced but not evenly sharp flavor.

Bleu d'Auvergne (bluh-doe-VAIRN) - This is a pasteurized cheese. They are made in 6 pound wheels. It is made by volume producers who supply the world market. Bleu des Causses (dluh-duh-KOSE) - This is always unpasteurized. The texture is creamer than Bleu d'Auvergne though the recipe is the same. The difference is in the quality of the milk. They are made in 5 to 5 1/2 pound wheels. It is made by only a few small producers and is quite rare.

Brie Cheese: (bree) - One of the most popular of imported cheeses, brie has been called the "king of all cheeses." This cheese is made from whole, skim, or partially skim cow's milk (the quality varies with the kind of milk used). It is described as creamy, smooth, and very delicate. The natural white rind of the brie cheese is edible, so don't discard it when serving brie as an appetizer. History: Brie cheese originated in France centuries ago. It is named after La Brie, the province in northern France where it was first made.

Camembert Cheese: (KAM-uhm-behr) - A world reknowned French cheese. Soft and ripened (tastes much like Brie cheese), but more pointed in flavor and richer in texture. It is made from 100% cow's milk. The most widely marketed of all French cheeses. It is used for dessert and snacks.

History: It was first made in 1791 by Marie Fontaine at Camembert, a hamlet in the Department of Orne, France. It is said that Napoleon was served this cheese (which was as yet unnamed) and he thereupon named it Camembert.

Cheddar Cheese: Cheddar, the most widely imitated cheese in the world. Mature English Farmhouse Cheddar is aged over nine months. Cheddar cheese stands by itself at the end of the meal, as a companion to well-aged Burgundy. It is also marvelous shredded over salads, melted over omelets, served with fruit pies and cobblers, or nibbled with crusty rye bread and a hearty beer. History: It was first made in southwestern England near the Village of Cheddar in Somerset County.

Colby Cheese: (khol-bee) - It is a hard cheese that is similar to cheddar cheese, although it is softer with a more open texture, It may be made from either raw or pasteurized milk. It is made in the same way as cheddar cheese except that the curd is not matted and milled

Colby Jack Cheese: It is a combination of Monterey Jack and Colby cheeses.

Cream Cheese: (See also Neufchatel, reduced-fat "cream cheese") Many brands of cream cheese contain thickeners or gums; gum-free cream cheese is available at some specialty shops. Cream cheese is also available as a spread, flavored with herbs or peppers. The fat content of this cheese varies widely, from the high-fat German fresh double cream cheese to low-fat Quark, which has only about 5% fat. Reduced-fat cream cheeses are typically whipped and expanded with air. Some low-fat versions contain whey powder, which tends to alter the texture. Don't use the cream cheese in tubs. 

Fresh cream cheese can be kept in the refrigerator from 2 to 14 days. Keep it well wrapped or in a sealed container so that it doesn’t dry out or pick up flavors from other food.

Farmer's Cheese: Farmer's cheese is a fresh cheese that is a form of pressed cottage cheese. Most of the liquid is pressed out leaving a very dry, crumbly cheese that is often flavored with fruit or nuts. It is an all-purpose cheese good for eating or using in cooking. It is sliceable and also can be crumbled. It can be replaced, if necessary, with drained cottage cheese.

Feta Cheese: (FET-tah) - A classic Greek cheese usually made from goat's or sheep's milk. It is now also made from cow's milk. Salted and cured in a brine solution (which can be either water or whey) for a week to several months (this is why it is sometimes called a pickled cheese and has a sharp, salty taste. Feta drys out rapidly when removed from the brine. Feta cheese is white, usually formed into square cakes, and can range from soft to semi-hard, with a tangy, salty flavor that can range from mild to sharp. It has been and still remains a significant part of Greek diet and its name is often connected with the Greek history and tradition.

History: Feta cheese is one of the oldest cheeses in the world. Without refrigeration cheese made as many as 6000 years ago, spoiled easily. One of the only ways to preserve cheese was to preserve cheese with salt. Greek mythology has it that the Cyclops Polyphemus raised plump sheep, using their rich milk to make a delicious cheese which Ulysses discovered during his interminable travels.

Fromage frais: simply means fresh cheese in French, and at its most generic, can refer to any of hundreds of varieties of cheese that have not been ripened, but are meant to be eaten shortly after they’re made. These include American cottage cheese, German quark, Italian ricotta and mozzarella, the French fromage blanc, Spanish queso fresco, and on and on. In practice, when a recipe calls for formage frais, it probably means fromage blanc, which is a creamy soft cheese made with whole or skimmed milk and cream. It has the consistency of another product available in the US, cream cheese, but with fewer calories and less cholesterol. Where available, low-fat cream cheese is an acceptable substitute for fromage blanc. You may have to do a little exploring in your country to find a mild, soft, white, fresh cheese that you can use for cooking.

Mascarpone: is thought of as cheese, but it is actually pasteurized cow's cream that is fresh tasting and spreadable. It is used in Italian desserts, like Tiramisu or is used in fillings.  It can be expensive and hard to find, but you can make your own.

Media Crema: from "Nestle". It's sour cream and you can use it on top of tacos, tostadas, etc. Media Crema comes in cans and can be stored a long time in your pantry. Since it's a Mexican product it may be hard to find it, but some groceries carry it. 

Mozzarella Cheese: Most mozzarella you see today is made in the U.S. from cow's milk, but traditionally it was produced from water buffalo milk, which had been cured. According to legend, this cheese first came into being after cheese curds fell into a bucket of hot water. You can still find some of the traditional "water buffalo" mozzarella made in such Italian places as Battipaglia and Caserta which is located just South of Naples. In addition it can be found at many Italian specialty food stores across the U.S.

A pizza is not a pizza without a large handful of grated cheese topped and melted onto it. The cheese of choice is mozzarella, a stringy and sometimes gooey white cheese. Unlike some of your sharper cheeses such as swiss or cheddar, mozzarella has a less pronounced but enjoyable taste.

There are two types of mozzarella that are acceptable for pizza: low moisture, which has a moisture content less than 50%, and high moisture, which has a moisture content of more than 52%. The low moisture version tends to have a longer shelf life therefore is what you find commonly in the grocery store. The latter is more popular for the pizza and restaurant industry.

Some other Italian cheeses that can be used are the following:

Other cheeses gaining popularity as a pizza topping include the following:

Neufchâtel Cheese: is a name used in the United States for a softer form of cream cheese that contains 20 to 33% less fat, although the cheese bears no relationship to French Neufchâtel, produced only in Normandy. Nonfat cream cheeses do not work as well as Neufchatel in baked desserts. The best-known European varieties of cream-cheese type cheeses include Italian mascarpone often used as the basis for sweet desserts, Austrian Quark, the French creme fraiche and a broad range of herbed or flavored spreads, including goats’ milk cheeses like chevre.

Ricotta Cheese: (Italian) Soft, unripened curded cheese. Ricotta is the byproduct of whey that formulates during cheese processing. Sweet in flavor and grainy in texture. Often utilized in Italian sweets and in stuffed in pasta.

Yogurt Cheese: This isn't a product that you can buy in the store (yet), but simply yogurt that has had the whey drained off.  It's easy to do:  Yogurt Cheese Recipe.