Cheese is one of the most frequent guests at our table. After all, it is delicious, useful and affordable. It is impossible to say that all hard cheese sold on supermarket shelves is of poor quality. At least, vegetable fat in their composition, although it occurs, but not as often as, for example, in milk.
The main factors that affect the quality of cheese - the raw material used for its manufacture and its maturation. Cheese is often made according to a very short program. If in Europe the cheese matures for at least 2-3 months, maximum 1-2 years, then we have 15-60 days. Accordingly, it does not have time to mature properly, from which, of course, the quality of cheese suffers greatly.
As for raw materials, in "light" cheeses some milk fats are replaced by vegetable ones, which in principle are also natural and will not harm. But their presence negatively affects the taste of cheese and is especially beneficial for the body.
To choose a good cheese - look first at its color. It should be uniform throughout the thickness of the cheese. The holes should also be evenly distributed throughout the cheese. If there are large "holes" in the center and smaller ones closer to the crust, the quality of the milk from which the cheese is made is low, which means that the quality of the cheese leaves much to be desired. The shape of the holes depends on the variety. In Russian it is, for example, small frequent holes. In general, the correct shape of the holes indicates the high quality of the cheese.
The color of the cheese is an indicator of its fat content: the higher the fat content, the richer the color, and the higher the quality of the cheese. However, very often, unfortunately, the color is influenced by other factors, namely, dyes. Therefore, unnaturally yellow cheese, apparently, should not be bought. Of course, this can only be determined intuitively.
By the way, too white color of cheese can indicate not only low fat content of the product, but also an excess of salt in it. The crust on the cheese should not have cracks and plaque. Their presence indicates that the cheese has been aged or stored for a long time in the wrong conditions. Naturally, the taste of this cheese will be low, in addition, bacteria can get through the cracks and the cheese will start to spoil from the inside.