International holidays - World Cheese Lovers Day

One of the most beloved dairy products around the world is cheese. It is highly valued for its taste by both not particularly discerning consumers and true gourmets. For many peoples, the culture of cheese making is a source of national pride. The top 5 countries where true connoisseurs of a product based on milk, rennet and sourdough live include France, Switzerland, Spain, Finland and Italy. The population of these and other countries annually celebrates World Cheese Lovers Day on January 20th. The average Frenchman eats 25.9 kg of this wonderful product during the year, a German - 24.3 kg, an American - 14 kg. There are from 900 to 2,000 varieties of cheese, the most popular of which are Gouda and Maasdam, feta and Gorgonzola, ricotta and mozzarella, cheddar and Camembert. People learned to make this fermented milk product at home more than 8,000 years ago. Thus, Emmental, like Brie, was invented in the first millennium AD, Parmesan - in the 13th century, Roquefort - at the beginning of the 15th century. The recipe for the popular "Russian" variety was developed in the USSR in the 1960s, as was the famous processed cheese "Druzhba". In relation to wine, the concept of “terroir” applies - a combination of natural factors of a particular area that give the drink a unique taste and aroma. This also applies to cheese. To produce original mozzarella, Italian buffalo milk is required. Real dor blue (translated from German as “blue gold”) is made in Bavaria in the town of Lauben, halloumi - in Cyprus and other Mediterranean islands, cotija - in Mexico. In France, 36 varieties of cheese have names associated with the region of production. The country even passed a law in 2014 to control and protect cheeses based on their geographic origin. Just as real champagne can only be produced in the Champagne region, so the soft blue mold Bleu de Terminion can only be produced in the Terminion region, and Vue Boulogne can only be produced in the city of Boulogne-sur-Mer. The delicious casu marzu (“wormy cheese”) is brewed in Sardinia. It is a waste product of cheese fly larvae. The dairy product is considered a national treasure in many countries around the world. The culture of cheese making is developed in all parts of the world. Greece, Switzerland, Germany, France and Holland made an invaluable contribution to the development of this craft. Rich cheese-making traditions exist in the Baltic and Caucasus regions. Each European country has unique varieties of cheese created on its territory, the recipes of which are widely known. The most popular ones, when reproduced on other continents, are transformed into new brands, such as Italian parmesan into Goya parmesan in Argentina. On World Cheese Lovers Day, cheese fans, farmers and large producers hold master classes, exhibitions, festivals and fairs. You can purchase products made from the milk of cows, goats, sheep and other animals. Restaurants join the celebration and offer tastings of the best cheeses available. Most varieties are ideally combined with wine, while others add a piquant taste to popular dishes: pizza, lasagna, a variety of salads and baked goods. To check whether this is really so, you need to uncork a bottle of sparkling wine on January 20, prick a piece of Dor Blue on your fork and celebrate World Cheese Lovers Day.