Cheese is a foodstuff obtained by ripening the curd from the milk after the whey has been removed. There are different varieties depending on the animal from which the milk is obtained, the method used for its production and the degree of maturity of the final product.
Like much of the food we eat today, cheese originated from the need to preserve food. In this case, the need to preserve the remains of milk that were not consumed at the time. Over the years, from being a routine task, the production of cheese has become an art. Their variety is immense and they can be classified according to many aspects, but the most important thing is that the cheeses have a high nutritional and gastronomic value.
If we talk about its gastronomic value, it is enough to say that it can be used in almost all dishes. The varieties allow it to be used as the main ingredient in many types of food. As for its nutritional value, we can say that the energy and fat value will always depend on the type of milk it comes from, as well as the whey content of the same (a lower whey content will guarantee the presence of fat and nutrients). On the other hand, the presence of proteins can vary from 8% of fresh cheeses to 40% of cooked pressed cheeses. In addition to this, it offers us vitamins A, D and B group vitamins such as B1 and B2 and among the minerals from which we can benefit from consuming it, calcium and phosphorus stand out.
As we have already mentioned, cheese can be classified in many ways. Now we will talk about the classification according to the ripening time. So, we found four types of cheese:
Visit our shops and discover Enrique Tomás’ cheeses, cured and semi-cured, cow, goat and sheep-milk cheeses, so that nothing is missing from your evening with the best Iberian products:
To be on top of our new stores, recommended products, promotions and events.