Cheesecake doesn't exist without it ... pizza's not the same ... and a quesadilla would be just a lonely tortilla. What's "it"? Cheese, of course.
Grilled, melted, grated or sliced - it just doesn't matter when it comes to one of the world's most popular and versatile foods. In fact, Americans and Europeans eat more than five million tons of cheese every year. In the United States alone about a half-pound of cheese per person is consumed each week.
Packed with protein, minerals and calcium, cheese is like a complete food group all to itself. It can get a bad rap due to its high fat content, but used in moderation there's no better meal-maker. And when it comes to variety, cheese may corner the market - especially when you consider that there seems to be as many cheeses as there are Michael Jordan commercials.
There are two main categories of cheeses: - Soft and semi-soft cheeses - Brie, Camembert, Feta, Gorgonzola, Havarti, Monterey Jack, Muenster, Mozzarella, Limburger and Roquefort.
- Hard cheeses - Cheddar, Edam, Emmentaler, Fontina, Gouda, Gruyere, Jarlsberg, Parmesan, Provolone and Stilton.
And that's just a small slice of the hundreds of different varieties available. France alone recognizes more than 350 name cheeses.
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