Tell Good Cheese From Bad Cheese With These Simple Methods
December 3, 2018 19:14 By Fabiosa
If you are a cheese lover you can name the features of your favorite types on the spot. You know that every cheese is special in its own way – ripening time, fat content, taste and many more.
On the other hand, those who are trying to only grasp these subtleties and find their cheese need to remember a few tips to help determine the quality of this dairy product.
Dairy based cheese
The main ingredient for hard cheeses production is milk. If it is true and good, then the final product will be pricey. And most importantly – very healthy due to its calcium and protein content so much needed to maintain our organism’s functions.
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Fresh cheeses are healthier due to low salt in comparison with aged ones. But there is a chance there can be malignant bacteria left in them, so they are not recommended for children and pregnant women.
Nowadays, among the huge range of cheeses, there is one more product – cheese analog. It is characterized by lower milk fat content (vegetable fats, like coconut and palm oil, are used instead). It can contain dry milk, soy, flavor enhancers. Cheese making companies have to indicate these ingredients on the label.
One more thing to help spot cheese analog is lower price due to cheaper raw materials.
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However, you are now bound to get a high quality product even if you buy a fairly expensive cheese, so you need to be attentive and choose carefully. Here are some tips:
1. Pay attention to the holes – many evenly distributed holes is a sign of a good product.
2. Buying cheese by weight take a look at the original packaging (a head, block or wheel). There must be a label telling what kind of product it is, and disclosing its ingredients.
3. Bright yellow color must get you thinking about coloring substances and additives. True cheese can’t be more than slightly yellow.
4. Leaving a piece of cheese for a while take a notice, whether oily spots appear on its surface or not. If they do – it indicates the presence of vegetable fats. A surface of quality cheese should stay dry and dim.
5. If a piece of cheese breaks apart immediately when bent, it shows low milk fat content and predominance of vegetable oils.
6. You can’t roll a ball out of a quality product, it will crumble.
7. You can also check the quality of cheese with the help of iodine. It will preserve its brown color on a quality product, if there is starch the drop will turn blue, and the iodine drop can become green if there are other not indicated ingredients.
We hope there are only quality cheeses in your fridge, and these tips will reassure you of your fine taste.
By the way, what cheeses do you prefer? Let us know!
This material is provided for informational purposes only. Some of the products and items discussed in this article may cause an allergic reaction and damage your health. Before use, consult a certified technician/specialist. The editorial board is not responsible for any harm or other consequences that may be caused by the use of the methods, products or items described in this article.