ALL YOU NEED TO KNOW ABOUT TYPES OF CHEESE AROUND THE WORLD
Cheese has been enjoyed for hundreds of years, but only recently has there been resurgence, enhanced by new artisanal cheese producers from all over the world. Here are some of the best cheeses around the world.
FETA
Feta cheese comes from Greece. It is basically made up of sheep and goat milk. it takes around 3 months of aging to make this awesome cheese. Tangy and moist, feta can range from completely crumbly to moderately creamy and pairs well with fresh summer fruit.
CHEVRE
The french word chevre literally translate to goat and is used to refer to any cheese made from goats milk Chevre refers exclusively to fresh goats milk cheese.
MOZZARELLA
It is one of the most used cheese in the world originated in Italy and when it comes to pizzas mozzarella is the name.it goes well with every thing you make weather its pizza ,cake pies, cream it just goes with everything.
CHEDDAR
Cheddar is a cow’s milk cheese that originated in Somerset, England. Cheddar is not only a noun, but it’s also a verb; “to cheddar” refers to a cheese making process whereby the curds of the cow’s milk are cooked and then milled into rice-size pieces
HOOLIGAN
The folks at Cato Corner are the gods of American stinkers, and this is their finest creation. Hooligan embodies the perfection of small washed rind cheese. Firmer than your standard washed rind, Hooligan is lower on the fruity flavors, but long on classic milky, rich, hearty cheese flavors. Just one taste of this and you’ll be wondering why you were so afraid of the smell.
GORGONZOLA
If you like blue super creamy and sweet, this is for you. Gorgonzola is Italy’s contribution to that great constellation of world class blues. Its origins date back to the late middle ages, when the cheese was a specialty of the migration from the higher pastures. Now it’s made year ’round. All varieties of the cheese are soft with a unique sweet butterscotch note.
TELEME
Teleme is an American original developed by Giovanni, Franklin’s Granddad. After a selling the farm and having a series of country-crossing adventures, Franklin is back making cheese, and his Teleme is still the one. While tasty young, well-ripened is the best bet. It is meaty with a peculiar yeasty quality to the bold, runny paste
MONTCABRER
Usually, goat’s milk makes relatively tart cheese. Montcabrer eschews traditional flavor and starts to taste almost like a sturdier cow’s milk cheese. The cheese still has a lactic bite, but is also rather sumptuous and unctuous. Of course the goat’s milk still adds its own unmistakable touch. This is definitely a cheese for goat lovers looking for new flavors.
GOUDA
Gouda is a semi-hard to hard cow’s milk cheese from Holland. Like Cheddar, its quality and flavor can vary wildly. It at-least need a aging of 4 weeks but if kept for a year or more than the testing results are amazing .
EMMENTA
Emmenta is what many people think of when they hear “Swiss cheese”. it is considered an “Alpine-Style” or “mountain”cheese , meaning it originated from the milk of the cows that are led up the Alps to graze over multiple seasons ,and its curds are cooked and pressed together firmly.
ROQUEFORT
The great French blue, Roquefort rears its massive head high above the other classic blues of Europe. First, it is the senior, at least in terms of recorded history. and when it comes to taste it is one of the best and completely did justic to its name. it is used to make cakes and pies.
TELEGGIO
This cheese is originated in Italy as others. It is basically made up of cow milk and needs at least aging of six to ten months. Taleggio is one of the world’s oldest soft cheeses.
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