Chow InOnIt: Cheese Please!
This dairy delight that we have immense love for is universal. You can use it in virtually any preparation, in any form, and at any time. We’re talking about cheese; cheese is probably the greatest way to enjoy your protein, the greatest ingredient to add to your food and probably the only way to pack on some pounds with no remorse what so ever. Sometimes though we tend to get stuck in a rut, sticking to tried and tested varieties of this milk made pleasure. Here is a list of some cheeses that you can fill up your fridge with and keep things interesting.
Origin: France, Cow’s milk
Taste: As one of the most widely produced French cheeses, Camembert is a soft, creamy, surface ripened cheese with a mild, mushroom-y aroma.
Uses: Eaten as is, on sandwiches, baked in a crust, breaded and deep-fried (giddy-up!)
Origin: Greece, sheep and goat’s milk
Taste: A brined curd cheese, it is made by soaking freshly pressed curds in salt water. Tangy and moist, feta can range from completely crumbly to moderately creamy and pairs well with fresh summer fruit.
Origin: Switzerland, Cow’s milk
Tasting Notes: Emmental is what many people think of when they hear ‘Swiss cheese’ (yes, holes and all). A hint of sweetness with a piquancy that hits the back of the tongue on the finish, Emmental also works like a great melter.
Uses: Fondue, grilled cheese, casseroles.
Origin: Netherlands, Cow’s milk
Tasting Notes: Gouda is a semi-hard to hard cow’s milk cheese from Holland. It’s a rich and smooth cheese with a tangy aftertaste, the smoked variety has a nutty after taste as compared to the un-smoked variety.
Uses: Young, they can be melted. Aged, cheeses are best as-is or grated into salads or over casseroles.
5. Monterey Jack
Origin: United States of America , Cow’s Milk
Notes: Very mild and buttery in flavor with a bit of tang, Monterey Jack is one of the few all-American cheeses. Because of its young age and relatively high butterfat content, it’s a great melter.
Uses: Melted in casseroles, grilled cheese, cheese dip, any time you want a good melting cheese.
Origin: France, Sheep’s milk
Tasting Notes: The blue pockets of mold that dot a chunk of Roquefort are colonies of the mold Penicillium roquefort, found naturally in the caves of Roquefort, France. It has a moist, crumbly paste, and a sharp, sweet and nutty flavor from the yeast with distinct grassiness from the sheep’s milk.
Best Uses: Eaten as is, or with crackers, nuts and honey.
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