Cheese was originally developed as a way of preserving milk. Now cheese is classed as a gourmet food, well, some cheese anyway.
Cheeses from different regions have their own characteristic texture and taste because the conditions that the bacterial fermentation is carried out under differ. Cheese makers can use fresh or pasteurised milk, skimmed or whole milk and add colouring. Different pH levels for the fermentation and different temperatures will alll affect the taste and texture of the finished product.
Cheese is a very personal thing. Many people will not have foreign cheese. French people have never heard of the majority of English cheeses. I enjoy French cheese, but I will try anything.
Camembert and Brie are made from pasteurised and from unpasteurised milk. Look for cheeses made from unpasteurised milk. They bear no resemblance to the tasteless and bland pasteurised varieties. Unpasteurised cheese is not suitable for very young children or the elderly.
English cheese is what I was brought up on. My lunch used to be 1/4 of Lancashire cheese ( and a steak and kidney pie). Lancashire cheese is mild, very pale and very crumbly. It is best cut...
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