Cheeses in the kitchen, from the grill to the tart
Cheese is grilled, baked or served in fondue, and is present in dishes as diverse as pizza, risotto or Olomouc fritters.
Cheese has a wide variety of uses in cooking. It can be grilled, baked wrapped in foil, or served in fondue, an option worth trying. It's also a great ingredient in pickles, spicy pâtés, salads, and cheese rolls. It's added to vegetable and meat dishes and used in the preparation of pasta and risotto.
You can try cheese in potato pancakes and meatballs, and in delicacies like fried cheese fritters from Olomouc or cheesecakes. Some dishes, like pizza, are hard to imagine without cheese.
Based on their fat content, cheeses are classified from low-fat (10%) to high-fat (60%). The most common fat content is between 30% and 40%. Based on their hardness, cheeses are classified as fresh, soft, surface-molded, semi-hard, and hard. Based on their production method, cheeses are classified as cottage cheese, sulphurized cheeses, and processed cheeses.
The most common cheeses are made with cow's milk. Sheep's milk cheeses, such as brynza or pařenice, are very popular and healthy. Most goat's milk cheeses are produced in France. Traditional mozzarella is made with buffalo milk.
