- hard cheese of the Dutch type, the fat content of which does not exceed 45 percent per dry substance; small small "eyes" are allowed; the taste is slightly spicy, sour. The most famous varieties of hard cheese of this type are Yaroslavl, Kostroma, Dutch.
- hard cheese of the Swiss type, the fat content of which does not exceed 50 percent per dry substance; large "round eyes" are allowed; the cheese has a spicy-sweet taste. The most famous varieties are Soviet, Moscow, Altai and Swiss.
- hard cheese of the Cheddar type, the fat content of which does not exceed 50 percent; "the eye" does not have a sour taste. The most famous varieties are Altai black cheese and Cheddar cheese.
is a hard cheese of the mountain type, which is used only in grated form and is used as a seasoning. The most famous varieties are Caucasian cheese and Mountain Altai cheese.
- smoked hard cheese, fat content is not more than 55 percent. The most famous such hard cheese is Russian.
- hard cheese of the Uglich type, the fat content does not exceed 45 percent, is packaged in the form of a bar.
- semi-hard cheese, the fat content of which varies from 20 to 45 percent, "no eyes". The most famous varieties are Lithuanian, Latvian, and Kaunas cheeses.
Hard cheeses are included in many dishes of different national cuisines as one of the main components. Hard cheeses are mandatory in Italian pizza, lasagna, hot sandwiches, and cheese
fondue
, in many salads. Some dishes are sprinkled with grated hard cheese: spaghetti,
casseroles
,
roast
,
Julien
.
The most famous Italian hard cheese is parmesan cheese. Parmesan is sprinkled on top of Italian pasta, parmesan is added to soups and various risottos, as well as simply eaten with Italian black balsamic vinegar. In the Emilia-Romagna province, parmesan cheese is often served as a dessert with wine with fresh pears and walnuts at the very end of the meal.
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Related and additional categories:
- Second course
- Meat and meat products
- Cheese
- Mushrooms
- Vegetables
- Spices seasonings spices
- Fats and oils
- Alcohol
- Other
- Garlic
- Salt
- Dry spices
- Vegetable oil
- Butter
- Purchased wine
- Tomato paste
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- Meat second course
- Minced meat
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- Mushrooms with onions
- Mushrooms with carrots
- Pickled mushrooms
- From carrots
- From onion
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