5 Foreign Cheese You Must Taste
The time has come for cheese tasters to soothe their palates with some international variants. Embark on this gastronomical journey with as many as 5 exotic cheeses
Cashel Blue
Freshly prepared Cashel Blue is spongy and solidifies only when chilled in the refrigerator for a couple of weeks. Fresh Cashel Blue initially has a subdued taste which becomes more pronounced when stored for some time. 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.It is tasty enough to be served as it is to guests or it can be combined with yoghurt for innovative salad dressings. Being a strong flavored cheese, Cashel Blue ideally complements preparations like stuffed button mushrooms and is ideal for steak toppings as well.
Ekte Gjetost
Ekte Gjetost was initially manufactured in Norway.Made only from goats’ milk, fresh Ekte Gjetost hardens immediately. Ekte Gjetost is represented by its dark hues. 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
Milky in appearance, Halloumi has a distinct salty flavor. 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. Aged Halloumi cheese has a strong cheesy taste. 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. Use tsipouro or ouzo as accompaniments.
Bra Duro Cheese
A cheddar variant, Bra Duro needs to be kept for 2 years after being prepared, before selling. Bra Duro is manufactured from cows’ milk and hardens as soon as it’s made. The taste in not very pronounced but is suggestive of spices and nuts.Manufactured in Italian farmhouses, The Bra Duro can be used in any dish which requires a distinct cheesy flavor.The cheese goes well with amber beers red wines brewed in Italy.
Amarelo Cheese
Amarelo is of Portuguese origin and is made from a blend of sheep and goat milk. Although it sports a hard texture, the cheese tends to soften at room temperature. It makes for a sumptuous treat when consumed with plums, grapes and cherries. 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 from your trusted cheese shop.