Banyak kita temukan beraneka ragam Cheese di sekitar kita. Namun secara garis besar, ada dua jenis keju yaitu tipe **soft cheese** dan **hard cheese**.

**Soft cheese** itu tentunya jenis keju yang lembut, seperti **cream cheese** dan* ricotta cheese*.

Sedangkan yang **hard cheese** itu seperti* parmesan, edam, gouda*, dll. Singkatnya **hard cheese** itu umumnya keju yang bisa diparut dan dipotong-potong, kalau** soft cheese** hanya bisa disendokin aja.

Berikut ini saya coba buat sedikit penjelasan mengenai aneka ragam **cheese ** yang aku rangkum dari berbagai sumber untuk menambah sedikit pengetahuan tentang keju dan semoga bermanfaat.

**Cream cheese:** dibuat dari **heavy/light cream** yang diberi ragi sehingga menjadi lunak/**cream**. *Cream Cheese* memiliki tekstur halus berwarna putih kekuningan.

**Parmesan**: merupakan keju keras /*hard cheese* dari Italia. Berwarna kuning pucat dengan lubang-lubang kecil sebesar jarum. **Parmesan** juga dijual dalam bentuk *grated parmesan.*

**Mascarpone**: adalah keju kental dari Italia. Berwarna putih. Teksturnya seperti **cream cheese**. Lazim digunakan untuk pembuatan** Cake Tiramisu**. Bila tidak ada **Mascarpone**, untuk *Tiramisu*, bisa diganti dengan *cream cheese* dalam jumlah yang sama. Rasanya mirip, namun buat yang fanatik *Tiramisu* tetap saja bisa membedakan rasanya.

*Cheddar : Hard cheese* yang berasal dari Inggris. *Cheddar* dibuat dari susu sapi. Bila *cheddar* masih muda, warnanya kuning terang dan teksturnya lunak. Ketika makin tua warnanya makin gelap dan tekstur makin keras.

**Blue cheese**: Keju putih dengan urat-urat biru dan kadang bertekstur empuk. Keju ini beraroma tajam dan pedas. Biasanya dimakan dengan* crackers plain * atau *baquette*.

**Gouda**: Keju ini berasal dari Belanda. Teksturnya keras dan rasanya gurih. Keju ini biasanya dilapisi lilin berwarna kuning. Rasanya hampir sama dengan *Edam*.

**Brie** : termasuk keju lunak/*soft cheese*. Asal dari Perancis. Berbentuk bulat rata dg lapisan luar berwarna putih (jamur). Rasanya gurih, *creamy* dan agak asin. Awalnya berwarna putih, lama kelamaan menjadi kekuningan setelah proses pematangan. Untuk rasa yang lezat, *Brie* harus dihidangkan pada suhu ruang untuk langsung dimakan begitu saja.

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thank for your comment, yes I am working as chef in the past but as lecturer in the hotelier academy at the moment

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