5 Foreign Cheese You Must Taste
Thursday, August 5th, 2010For those who love cheese, it’s the time to embark on a universal cheese tasting experience. 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. Freshly made Cashel Blue is mild to taste but the flavor matures with time. Cashel Blue is manufactured from cows’ milk and only one Ireland household is trained to make it. 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 distinct flavor of this exotic cheese lends a unique touch to recipes 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 represented by its dark hues. The distinct taste of this cheese is a suitable accompaniment for Riesling or dry Chardonnay. Melted Ekte Gjetost makes a delicious dip for fresh fruits like pears and apples. When combined with bread toasts, Ekte Gjetost lends a sweet taste to it, which makes for a tasty breakfast dish. The combination is especially enjoyed by kids
Halloumi Cheese
Halloumi is a white cheese with a distinct salty taste. Made in the islands of Cyprus, Halloumi is made from sheep and goat 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. 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.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. Made from cows’ milk, freshly prepared Bra Duro solidifies immediately. The taste in not very pronounced but is suggestive of spices and nuts.Made in Italian farmhouses, Bra Duro should be added to dishes which need to acquire a distinct flavor of cheese. 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. Eating it raw along with cherries, grapes and plums could prove to be a treat. The earthy taste of Amarelo is enhanced when added to dishes like grilled shrimps and lobster bisque. You can also consume it along with a bottle of chilled port wine or the Italian Amarone wine.
Each of these above variants has a unique tantalizing flavor of its own and is worth a try.
Sample these cheeses at your nearest gourmet cheese store.