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Blue cheese is a type of cheese that is grown with blue mold. Blue-veined cheese or blue cheese is a general name for a variety of cheeses that are produced from cow, sheep, or goat milk and are made with the help of Penicillium mold. This type of cheese is mostly used in salads or as a seasoning and has a special flavor. According to experts, this cheese is served with pistachios. Depending on the type of cheese, the bacteria can be added during the curing process or after the cheese has hardened. This cheese is usually prepared in a controlled temperature process, for example, using a special machine. This product can be consumed alone or sprinkled on food in crushed form or heated with food until it melts. One of the characteristics of blue cheese is its tendency to be sharp and salty. The smell of this cheese depends on the type of bacteria and the container and mold in which it grows; For example, the bacterium Brevibacterium linens is responsible for the odor of most blue cheeses, foot odor, and body odor.
Blue cheese
Gouda cheese (Dutch: Gouda) is a hard, yellowish cheese made from cow's milk. It was first made in the city of Gouda in the south of the Netherlands and is now known by the same name all over the world. It is one of the most famous cheeses in the world, with its mild, nutty aroma and pleasant taste. It is rich in calcium, protein, phosphorus and various vitamins, and its nutritional value is equivalent to 12–14 kilograms of fresh cow's milk. It is used raw or cooked in pizza, lasagna, salads, cheeseburgers, breakfast, soups, sauces and pastries.
Gouda cheese
Cheddar cheese is a hard, smooth, yellow or orange English cheese made from cow's milk and is the most popular cheese in Britain. It was first produced in the village of Cheddar in Somerset, England, and takes its name from the village. The cheddar cheeses produced today are very different from the old cheddar cheeses. Like other types of cheese, vegetable dyes are used to enhance the color of this cheese. The color of this cheese is obtained from annatto, an extract of a tropical plant species, which gives cheddar cheese an orange-like color. The specific color of this type of cheese makes it possible for people to recognize the type of cheese just by looking at the color of the cheese, even if the name of the cheese is not written on it. In the United States, some types of cheddar cheese are not colored and are sold under the names white cheddar cheese or Vermont cheese.
 Cheddar cheese
Emmental or Emmentaler is a yellow, semi-hard cheese that originates and originates from the Emmental region in Switzerland. This cheese is also known as Swiss cheese, especially in North America, Australia, and New Zealand. Today, the production of this cheese is not limited to the Emmental region, and it is also produced in France, Finland, and Bavaria, but it is labeled and named Emmental. Its taste is umami and fatty. Three types of bacteria, Streptococcus, Lactobacillus, and Propionibacterium, are used in the preparation of this cheese. After some time since the beginning of cheese production, the latter bacteria, by consuming lactic acid and producing carbon dioxide inside the semi-solid substance, produces bubbles that, after the cheese is processed and prepared, are the reason for the famous holes in this cheese. At the 2014 World Cheese Competition held in Wisconsin, USA, Swiss cheese "Emmentaler", which is made from raw milk, was selected as the best cheese for the year by the jury, receiving 97 points out of a total of 100 points.
Emmental or Emmentaler
Murcia cheese is a Spanish cheese made from goat's milk and originating from the Murcia region in southeastern Spain. There are actually two main types of this cheese: Murcia al Vino — a semi-hard cheese with a slightly fruity and mild flavor. It has a soft and moist texture. It is usually made from the milk of Spanish Murcia goats. Murcia Curado — a drier, more mature version of the same cheese; it has a stronger flavor and is slightly saltier. Nutritionally, this cheese is high in protein and medium in fat, and is usually low in lactose, as the lactose is reduced during the fermentation process.
Murcia cheese

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