For those who love cheese, it’s the time to embark on a universal cheese tasting experience. Trying a variety of 5 cheeses would be the ideal way to start.
Cashel Blue
Fresh Cashel Blue is not particularly hard and transforms into a hard mass only after 2 weeks of continuous refrigeration. Fresh Cashel Blue has a subtle cheesy flavor which deepens as it ages. Cashel Blue is prepared from cows’ milk by one single Irish domestic unit. It is wonderful to have it along with white Sancerre, served at room temperature.You can eat it raw or blended with yoghurt for interesting salad dressings. The pronounced flavor of Cashel Blue makes it an ingredient for dishes like steak toppings and stuffed button mushrooms.
Ekte Gjetost
Ekte Gjetost is a Norwegian cheese.Made only from goats’ milk, fresh Ekte Gjetost hardens immediately. Ekte Gjetost is essentially dark in color. Its strong flavors are ideally complemented and enhanced when served alongside Riesling or dry Chardonnay. Melted Ekte Gjetost makes a delicious dip for fresh fruits like pears and apples. Ekte Gjetost is a sweetened cheese which goes well with toasted slices of bread, eaten mainly for breakfast. The sweetness of Ekte Gjetost makes it ideal bread spread for children.
Halloumi Cheese
White in color, Halloumi is unsweetened and quite salty. It originates in the Cyprus Islands and is prepared from a blend of goat and sheep milk. Storing Halloumi cheese for long is made possible with additives like mint which prevents bacterial spread and keeps the cheese fresh for a longer time period. However, mint possesses a definite flavor of its own which tends to make the taste of this cheese slightly different. Halloumi provides a richer flavor when stored. The actual taste of Halloumi cheese is pronounced when it is charcoal grilled and garnished with a sauce which is a blend of olives, lemon juice and parsley.When grated, Halloumi cheese is ready to be added to pasta or chicken recipes. Tsipouro and ouzo go well with it.
Bra Duro Cheese
Bra Duro is a cheddar cheese made in Italy and is sold after 2 years of aging. Made from cows’ milk, freshly prepared Bra Duro solidifies immediately. The flavor is subtle with a hint of spices and nuts.Manufactured in Italian farmhouses, The Bra Duro can be used in any dish which requires a distinct cheesy flavor. It is also an ideal accompaniment with Italian red wines and amber beers.
Amarelo Cheese
Prepared for the first time in Portugal, Amarelo requires both goat and sheep milk to be made. Amarelo hardens initially and becomes spongy at room temperature. It makes for a sumptuous treat when consumed with plums, grapes and cherries. The earthy taste of Amarelo is enhanced when added to dishes like grilled shrimps and lobster bisque. The cheese goes well with port wine and Italian Amarone wine.
Every one of these types of cheeses is different in their tastes and should be tried in isolation.
Try these cheeses from your trusted cheese shop.
