Currently, about 4 thousand. types of cheese, of which almost 90 in Poland. Take a look at the short guide to cheese types and find out how, for example, blue Roquefort differs from Gorgonzola.
ROQUEFORT- French king of blue cheeses, made from fresh sheep's milk, hard, slightly crumbly, creamy, with evenly distributed greenish-blue veins, orange-yellow skin, spicy with a hint of sheep's milk. It must not have gray spots and be too sharp.
GORGONZOLA- Italian, moldy, soft, with a creamy consistency. It has a soft red rind and cream-colored flesh interspersed with blue-green veins, mild flavor, less s alty than other blue cheeses. Old crumbles, it's sharp, with lots of mold.
STILTON- English with a protected name and method of production, hard, less s alty than roquefort. It is light cream to amber in color with a mesh of blue marble-like veins, a wrinkled dark golden skin, a pear smell and a pungent taste.
DANISH BLUE- Danish, blue, cow's milk, butter-like, milk-colored, with evenly spaced blue-green veins.
BRIE- French, soft, maturing, made of cow's milk, has elastic soft flesh (inside it is unripe, with the consistency of cottage cheese and lighter color), few small eyes and crevices, slightly a wrinkled skin with a coating of white mold, a mild mushroom flavor and aroma.
CAMEMBERT- French, aged, mold-grown, made from cow's milk. It has a homogeneous flesh, without eyes, harder inside (it should melt in the mouth), mushroom flavor is sharper than brie. Polish cheeses with mold lichen: brie, camembert and hetman, slightly inferior to French quality.
GOUDA- Dutch, yellow, cow's milk, low cylinder shape, with a strong distinct smell, creamy flavor and firm flesh with few holes.
EMMENTAL- Swiss, hard cheese made of cow's milk, with large round or oval eyes, reaching the size of cherries, mild sweet and nutty taste and aroma, elastic flesh, compact.
CHEDDAR- English, hard, long-maturing, made of cow's milk, without holes, has a sour taste. The Polish equivalent is morespicy and sour.
EDAM- Dutch, hard, made of cow's milk, formed into balls. It has elastic flesh with regular eyes the size of a pea, delicate flavor, acidic (young cheese), slightly spicy (ripe).
MOZZARELLA- Pasta filata cheese (the curd is heated and stretched until it becomes elastic) made of buffalo or cow milk, ball-shaped or egg-shaped, stored in whey, has mild taste and smell of young cheese.
This will be useful to youBeware of counterfeit oscypek cheese!
Today sheep oscypek is one of the most counterfeited cheeses in Poland. This regional cheese, like bryndza, has been granted the protected designation of origin status. This means that it can be produced mainly in Podhale from May to October, when grass-fed sheep give milk.
EU-certified real oscypek cheese must be of sufficient length (17-23 cm) and weight (60-80 dag). Meanwhile, all over Poland, counterfeit oscypek cheese (smoked cheese made of cow's milk) can be bought all year round.
"Zdrowie" monthly