5 Foreign Cheese You Must Taste
The time has come for cheese tasters to soothe their palates with some international variants. Begin by tasting 5 unique cheese variants.
Cashel Blue
Cashel Blue is semi soft in texture which hardens when refrigerated for about 15 days. Fresh Cashel Blue has a subtle cheesy flavor which deepens as it ages. Cashel Blue is made from cows’ milk by one solitary family in Ireland. A combination of Cashel Blue and white Sancerre, makes for a tasty treat at room temperature.Eating it in isolation is a good idea; you can also mix some yoghurt into it for some tasty 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 originates in Norway.It is exclusively manufactured from goat’s milk and sports a firm texture when freshly manufactured. Ekte Gjetost is not a light colored cheese, it stands out for its dark shades of brown. The distinct taste of this cheese is a suitable accompaniment for Riesling or dry Chardonnay. Liquid Ekte Gjetost enhances the tastes of apples and pears when used as dip. Ekte Gjetost is a sweetened cheese which goes well with toasted slices of bread, eaten mainly for breakfast. Kids enjoy the blend of bread and Ekte Gjetost.
Halloumi Cheese
Halloumi is a white cheese with a distinct salty taste. It originates in the Cyprus Islands and is prepared from a blend of goat and sheep milk. Mint is used as a preservative for Halloumi cheese which acts as a deterrent for bacterial growth and enhances its shelf life. However, mint possesses a definite flavor of its own which tends to make the taste of this cheese slightly different. The flavor of Halloumi cheese tends to deepen when stored for long. A sauce made from olives, lime juice and parsley is savored along with charcoal grilled slices of Halloumi cheese, to emphasize its original flavor.Grate Halloumi cheese and mix it in your pastas and chicken dishes for enhanced taste. It can be eaten with tsipouro and ouzo.
Bra Duro Cheese
Bra Duro is traditional Italian cheddar, sold after being stored for a couple of years. Bra Duro is manufactured from cows’ milk and hardens as soon as it’s made. The flavor is subtle with a hint of spices and nuts.Bra Duro is manufactured in Italian farmhouses and proves ideal for dishes which need a pronounced aroma and taste of the cheese being added.The cheese goes well with amber beers red wines brewed in Italy.
Amarelo Cheese
Amarelo is manufactured from a mix of goat and sheep milk and originates in Portugal. Although it sports a hard texture, the cheese tends to soften at room temperature. Eating it raw along with cherries, grapes and plums could prove to be a treat. Preparations like lobster bisque and grilled shrimps acquire an earthy flavor when made with Amarelo cheese. The cheese goes well with port wine and Italian Amarone wine.
Each of these above variants has a unique tantalizing flavor of its own and is worth a try.
Try these cheeses at your nearest gourmet cheese shop.
