| Cheese is made from the curd of milk. While there are literally thousands of varieties, which differ according to the method of preparation and quality of milk, they can be divided into three main classes. Soft cheeses are those with rinds and very soft creamy centres. Of these, Brie and Camembert are perhaps the most famous. Blue-veined cheeses have been injected with a penicillin mould, which creates the characteristic blue veins. Roquefort is perhaps the best known of the blue-veined cheeses. Pressed cheeses are those placed in a mould and firmly pressed. There are uncooked pressed cheeses, such as Cheddar, and cooked pressed cheeses, such as Gruyère. |
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