Many people love the old standard cheeses, like cheddars, mozzarellas, and even American cheese. However, if you are getting tired of the same old, same old and would like to branch out from these familiar standbys, there are lots of interesting gourmet cheeses from around the world that you can try. Here are just a few of the more delectable and unusual cheeses to tempt your palate.
Cheeses from France
France has been perfecting the art of cheese making for hundreds of years. Many of these cheeses are named after the regions or monasteries where they were created. An interesting, lesser-known choice for French cheeses is:
· Boulette d'Avesnes: Coming from the North of France, this cheese is flavored with spices including tarragon, peppers, and cloves. During the seasoning process, the skin of the cheese is washed with beer. It is usually shaped like a cone or a pear and sprinkled with paprika.
Cheeses from Spain
Spain boasts a wide variety of different cheeses produced in various regions of the mainland, as well as on the Canary and Balearic Islands. An example of the interesting cheeses created in Spain is:
· Majorero: A goat-milk cheese produced in the Canary Islands, Majorero has a creamy texture and a tangy, nutty flavor.
German Cheeses
Germany produces hundreds of varieties of cheeses from its different regions, some stemming from centuries-old tradition. One particularly unusual cheese first created in the Middle Ages is:
· Spinnenkaese: The name of this cheese translates to “spider cheese,” and the name is quite literal. To create this kind of cheese, milk curds are mixed with salt and caraway and then dried. The dried cheese is then placed in a box with cheese mites who have been fed a diet of rye flour. The excrement from the mites causes the cheese to ferment, and the mites themselves are eaten along with the rind of the cheese. The longer the cheese is allowed to ripen with the mites, the darker it becomes. Young spinnenkaese usually has yellow or red-colored rinds, whereas more mature spinnnenkaese has a black rind.
Middle Eastern Cheeses
A legend in the Middle East says that cheese was invented by an Arabic man who walked through the desert with a goatskin full of fresh milk at his side. By the time he arrived at his destination, the heat and the pounding had turned the milk into cheese. Whether that legend is true or not, cheese has been an important way of preserving milk products from the heat in the Middle East for many years. One interesting type of Middle Eastern cheese is:
· Nachshon Tzon: This Syrian cheese is made from sheep’s milk, and is traditionally fried in olive oil before serving.
South American Cheeses
South America is famous for its cattle farming, so it’s not surprising that it produces some amazing cheeses as well. An example of an unusual cheese from South America is:
· Reggianito: This Argentinean cheese is cured longer than any other type made in South America. It is a salty cheese studded with white crystals that are formed from amino acids. It is perfect for grating over pasta or for cooking in other dishes.
Cyprus
Haloumi Cheese - Haloumi cheese is a very distinctive cheese from Cyprus, but is very well regarded and produced throughout the Middle East. Haloumi cheese is white cheese with a very hard layered texture. It is very salty and resembles the taste of Pecorino Romano and mozzarella. Due to its hard texture, the haloumi cheese starts melting at higher than normal temperatures, which makes it perfect for frying and grilling. This is the haloumi cheese’s most distinctive feature - it can be fire-grilled until it gets nice grill marks and then served on top of a salad or in a sandwich.
Indian Cheeses
Cheeses are relatively rare in India, where a large portion of the population abides by a vegetarian diet. Most cheeses use rennet, enzymes produced in cows’ stomachs and extracted from the lining of the stomach, which means that they are not truly vegetarian. However, a few Indian cheeses are produced, one of which is:
· Paneer: Paneer is an unaged cheese that is made without the use of rennet, which makes it a primary staple in the diet of many vegetarians in the Southeast Asian region. It is a creamy, mild cheese that can be used in main dishes or as a dessert. Unlike most cheeses, paneer does not melt when exposed to heat.
Article provided by Only Cookware - a consumer resource to quality cookware, stainless steel cookware and cast iron pans. Chef George Krumov contributed to this article.
