In Search of a Passion :: Cultured Creations

Today we focus our attention on the absolutely fascinating world of cheese. Most people are unaware that only 48 of the world's countries actively participate in creating cheese for all to enjoy. What a shame not all choose to participate and share in the joy of cultured creations. I would like to propose at the next Olympics in 2008 that we have a Cheese Summit. Since everyone will be there anyway, it won't be that much of a hassle. Now let's turn our attention to the classification of cheese.

Cheese can be classified according to the animal whose milk it was produced from (cow, sheep, goat, buffalo, horse or camel) or according to the texture and type of rind. The latter is the prefered method. Some of the types include: fresh soft, soft mold ripened, hard and semi-hard, washed rind, blue, gouda, smoked, grated and sliced. As an example the classic American Cheese would fit into the subcategory of semi-soft under fresh soft. You would be surprised to find that America alone has more than 25 very well known types and hundreds of lesser known.

You might be wondering how I became so intrigued with this captivating subject. Well it all started at a party. We were doing some praise and worship with some friends and then we had a cheese tasting. We had 3 different types of cheeses and before trying them we would read about their history and where they came from in the world. Now I have discovered that this is most definately not my life passion, but hey it could be pretty darn close. I invite you to learn more about cheese by visiting cheese.com or ilovecheese.com.