Category: Cheese Rind
Have You Tried These Imported Cheeses?
Although importing cheeses is not exactly the greatest thing for the environment, it is great having so many amazing choices. Importing and exporting opens up new worlds, new realities for all of us cheese lovers. Even then, with so much choice, we can sometimes stick to the safe options and what we know; with this, we should definitely experiment and broaden our horizons.
Here are some of the best imported cheese with great variety at the same time:
Italian
Fontina
Although other countries produce their own version of this cheese, Italy’s version is definitely one of a kind, identified by its stamp. This semi-soft cow’s milk cheese has a rind that forms naturally because of the aging process, the interior color is yellow or orange-brown. The texture is different depending on the age. When it is younger, the cheese is a lot more flexible and melts well, so it is ideal for fondues or casserole dishes. When the cheese is matured, it is firmer and grates well.
Caciocavallo
This is a semi-hard cheese which is made from either cow’s or more interestingly- ewes milk. The process which is used when producing this cheese involves spinning the crafted cheese strings into pear shapes that are then cured in brine or salt for a couple days. The string is then tied around the neck to create a separate ball above the main boy of cheese. It is then aged by being hung over poles.
Spanish
Valdeon
This blue cheese is made from goat’s and cow’s milk. It comes from the Picos de Europa mountain range, being mature in limestone caves, traditionally, for at least 2 months. The flavor is tangy and earns its place on a cheeseboard or fits perfect in recipes which need blue cheese.
The Drunken Goat
I know what you’re thinking, what a strange name! However, despite all the things a drunken goat could mean, this is a goat’s milk cheese from the Spanish Mediterranean coast. This cheese has a purple rind and gets the ‘drunken’ from the fact that it is cured in red wine. See, it wasn’t what you thought and is delicious in every way!
French
Boulette d’Avesnes
From the village of Avesnes near the Belgian border, this iconic cheese is shaped into conical parcels. It is a case of the notion that if you don’t mind a very stinky cheese with a strong, spicy taste, then you will enjoy it! It is produced from the damaged whey of curds that is then mashed with spices and herbs. It is then washed every week in beer and matured for around 4 months.
Banon
Like many kinds of cheese, Banon is named after the village of origin. It was first produced in 1270 and is made from cow’s milk with a strong woody flavor to it. The texture is soft with earthy aromas. When being produced, the cheese is molded by hand before the maturing process begins. After the maturing stage, the cheese is then wrapped in dried chestnut leaves to continue maturing for a further 2 weeks.
If this delicious list isn’t enough for you to try, here are a few more options!
– Delft Blue- Holland
– Trappistenkase- Germany
– Tete de Moine- Switzerland
– Bergkase- Austria
Delicious Belgian Cheese
Belgium is not only famous for its rich chocolate but its fabulous cheese as well. Although Belgium is a small country, it makes over 300 different varieties of cheese, almost the same amount as France! The reason Belgium cheeses aren’t as well known as other European countries is that they produce very small amounts of the cheese and very rarely export them out of the country.
You could say that the cheese in Belgium are exclusive and if you are lucky enough to be able to visit Belgium or your local cheese store has a few samples, here is a list of the best cheeses Belgium has to offer:
Herve
The name of this cheese comes directly from the town in which it is made. Herve is one of the most popular cheeses of Belgium, is made from cow’s milk cheese, it comes in the shape of a brick with a reddish brown coating which is formed by bacteria during the aging period. Quite often, Herve is described as similar to Limburger as it has a pale yellow, soft interior and a strong smell to it. The cheese is quite sweet when it is young but as it ages, the flavor deepens, becoming quite spicy. A good pairing would be beers and dark bread.
Beauvoorde
The style of this cheese is quite traditional despite it being newer to the Belgium cheese market. This creamy cheese was made by an innkeeper in from Beauvoorde Village, in the 1990s. It is a semi-hard cheese made from cow’s milk with a hexagonal shape and a natural gray rind around it. The flavors are mild with a spicy aroma. It will make good for a cheese plate or a simple sandwich cheese.
Limburger
Even though Limburger is readily made and available in the United States, this stinky, legendary cheese actually comes from Belgium originally. This pungent cheese is made from cow’s milk and has a soft, yellow interior. Despite having notes of sweetness, Limburger is quite meaty and spicy. On the outside, the texture is smooth and sticky, ranging in color from reddish-brown to yellow, it also has corrugated ridges. Although Limburger is an acquired taste, it is definitely a must try as the full flavor might definitely win you over.
Brusselse Kaas
This soft cow’s milk cheese is also known as Fromage de Bruxelles. The creation of this cheese is somewhat unique, with it being repeatedly washed and dried during the maturation period of 3 months. In result of this, it has a very smooth texture with a sharp flavor. The shape is often round because of the tubs the cheese is placed in. It can be a great snacking cheese or good for spreading on bread.
Rubens
There is no better way to honor a famous artist than to name a delicious cheese after them. That artist is the Flemish painter Peter Paul Rubens, the most popular painter in 17th century Europe. The cheese is made into small rounds with a reddish brown rind encasing it.
Passendale
The name of this cheese comes from the village of Passchendaele. It is a semi-soft cow’s milk cheese which resembles a load of bread with a hard, edible brown rind. One of Belgium’s best-known cheeses, the texture is smooth and fresh with dotted holes in the interior with a mild flavor.
Maredsous
This soft cow’s milk cheese is traditionally made by monks, originating from the Maredsous Abbey in Belgium. Being served as a table cheese frequently, the loaf shaped cheese has a bright orange color which is washed with brine and lightly pressed.
Prince-Jean
Prince-Jean is a fresh cow’s milk cheese which is made in modern creameries. This rich, triple cream cheese is divine in all its velvety pleasure. The aroma is pungent with a white mold surface. Another version of the cheese is also made with peppercorns, it is much softer.
Dictionary Of Cheese
When it comes to forming your cheese plate, it is always advised to have a lot of variety. In terms of variety, it can mean many things- different flavors, textures and different milk types. In many circumstances, opposites attract, especially in cheese. Opposite flavors often complement each other. The best way to form your plate is just to experiment with different cheeses, you cannot go wrong.
You may be struggling to find inspiration for what cheeses to try for your plate so here is a dictionary list of some delicious cheeses to guide you along your way and ignite your senses like never before.
Adelegger
This cheese is made from raw cow’s milk and is originally produced in the Bavarian Alps. The flavor is nutty and savory with a hint of beef broth. This is definitely not and ordinary cheese and has a texture which is quite gritty.
Bijou
This goat’s milk cheese has a creamy texture. It comes from Vermont Creamery and has a strong tangy flavor. Bijou is often sold in pairs and is packed in certain packaging to ensure it keeps on aging even after leaving the creamery.
Clothbound Cheddar
Clothbound Cheddar is a crumbly cheese which dates back many years is definitely becoming more popular.With a sharp citrus flavor, there is no doubt that this cheese is a delicious winner.
Dorset
Rich in flavor, Dorset is a raw cow’s milk cheese which once produced, is washed in brine and aged until it is semi-firm.
Époisses
This cheese is extremely popular, being produced originally in Burgundy, France. This stinky delight is so creamy because it is washed in brandy. The meaty, salty flavors are really what makes this cheese unique.
Fontina Val d’Aosta
This creamy, buttery delight made from cow’s milk dates back to the middle ages and comes from the Italy Aosta Valley. Similar to many other Alpine kinds of cheese, it smells quite like grass even though its flavor is quite briny.
Grayson
If you’re a fan of breakfast foods like bacon and eggs, this is definitely the cheese for you. Grayson is a raw cow’s milk cheese which has meaty flavors and is made from a yellow paste similar to egg yolk. This cheese comes from Meadow Creek Dairy in Virginia.
Harbison
You won’t need a cheese knife for this one, more like a spoon. Wrapped in bark for a unique touch, this sweet cheese boasts delicious citrus and savory flavors. As for the texture, soft and creamy enough to spread, you won’t be disappointed.
Idiazabal
This cheese has an interesting background. A shepherd produced this cheese in a cabin in Spain a century ago. Made from sheep’s milk, the production method is like no other. Cheese wheels in the rafters would drink up smoke creating a rustic smokiness that will make your mouth water.
Juvindale
From New York’s Meadowood Farms, Juvindale is a smooth paste which is washed in local Riesling. Its flavors are very crème Fraiche like with tangy notes cutting through the meaty, fruity flavors. Juvindale is a fairly new cheese but tasty nonetheless.
Kunik
If you are looking for a rich, buttery cheese, Kunik is definitely the way to go. Made from goat’s and cow’s milk cream, enjoy this creamy cheese with salty notes.
Leonora
Originating from Spain, this gamy goat’s milk cheese has a dense texture to it. It is quite close and compact towards the center and a lot creamier towards the rind with flavors of pepper running through it.
Manchego
Another iconic Spanish cheese is Manchego. It is made from sheep’s milk and is a hard, aged cheese with flavors of toasted almond and roast mutton which will definitely keep you coming back for more!
Nuvola Di Pecora
The name of this cheese actually translates to “Sheep Cloud”, which will come no surprise to find that it is made from Sheep’s milk. It is an earthy, rich cheese with a spectacular neon-yellow color with gray mold. Not only is it deliciously rich, it is a rare style overall of cheese which is available in the U.S.
Ossau Iraty
Firm and buttery like a biscuit, this raw sheep’s milk cheese are from the Pyrenees of Southern France. The flavor is caramelized and nutty with subtle notes of tropical fruit and mint within the sweetness.
Parmigiano Reggiano
When it comes to cheese, why settle for anything less than a high quality, delicious, raw cow’s milk Parmigiano? The best way to make sure of quality is a reliable producer. For many generations, the Cravero family has crafted expert, high-quality wheels of grassy, nutty, mouth-watering cheese.
Quadrello Di Bufala
Leave behind your regular mozzarella and open up to the world of possibilities that comes along with Quadrello Di Bufala. Made from rich water buffalo milk, this cheese is brine-washed and tastes sweet and minerally.
Roquefort
One of the magnificent blue cheeses, Roquefort is rich with sheep’s milk, being produced in France it lays a silken foundation for pockets of mold full of spicy, fruity flavors.
Selles-Sur-Cher
From the Loire Valley, this goat’s milk cheese has ashed rind and a dense paste which is ripe with hazelnut and almond flavors. With intense mineral flavors, it may remind you of pennies or rocks you may have ‘accidentally’ tasted as a child.
Truffle Tremor
This is one of the finest truffle cheeses you can find. Made in Cypress Grove Chevre, the Italian black truffles are folded into a fluffy goat’s milk paste of Truffle Tremor. It is very mushroom like with earthy and tangy notes.
Up In Smoke
From Oregon’s River’s Edge Chevre lies the very foundation of a fresh goat’s cheese which is smoked and spritzed in Bourbon, maple leaves and then smoked completely. The result of this comes to a chevre whose intense smokiness is accompanied by tangy, lemony notes.
Valencay
With a unique pyramid shape which has seemingly lost its top comes an ashed goat’s milk cheese which is from the Loire Valley. It is very moist with and earthy freshness to it. It’s similar to the smell of your hands when you’ve been gardening all day.
Wilde Weide Gouda
Coming from a Dutch farmhouse, this flaky Gouda certainly exceeds expectations with its buttery and nutty, whiskey caramel flavors. The name of this cheese itself translates to “wild meadow” which makes sense because of the cows that graze all day in the meadows to provide the organic milk for this particular cheese.
X Murray’s Project X
With a collaboration between Vermont’s Spring Brook Farm and Manhattan mega-monger, Murray’s Cheese is quite a firm raw cow’s milk tomme which is crusted in fennel pollen and washed in Riesling.
Yarg
Yarg is a crumbly cheese made from cow’s milk. It is wrapped in nettle leaves from Lynher Dairies in West Cornwall, England. Lacy mold then develops on the leaves while the cheese ages, which in turn gives a mushroomy quality along with the citrusy notes of this firm cheese.
Zimbro
Zimbro is a signature cheese of Portugal. It is quite like pudding and is made from sheep’s milk. The cheese is quite sour and can most definitely be eaten with a spoon. Along with its unique name, it is also quite rustic and elegant. The aroma is very herbal and the flavors resemble Amaro. It is best to eat this cheese as a group as it is only sold as a whole.
All About Cheese Textures
Silky, firm, soft and crumbly- just a few of the delicious textures available in our favorite, mouth-watering cheeses. It may not seem it, but the texture is detrimental to the way cheese is classified and marketed to be sold.
The texture of cheese really all depends on how they were made. They could be creamy, grainy or plain hard. Generally, the texture is dependent on the age of the cheese and how much moisture it contains. The more moisture content, the softer the cheese is, while harder variations may be a lot older and subjected to heat to make them drier. To get a better idea, let’s explore the various cheese textures and how they are created and classified.
Ripened Or Fresh?
Although there are many variations, cheese can be generally broken down into two broad types: ripened and fresh. With ripened cheeses, curds are drained by many different ways such as soaking, cooking or bacteria inoculation. The ripened cheeses are then stored according to a specific recipe after they are cured. While using various humidity and temperature controlled environments, cheese makers can formulate a variety of textures.
For fresh cheeses, they are ready to be eaten soon after the whey is drained from the curds. Although they may be molded or pressed into different, they are still soft and spreadable in texture. Popular fresh cheeses are Ricotta, Mascarpone, and Cream Cheese.
Soft-Ripened
These cheeses are surface-ripened and are neither cooked or pressed. Instead, bacteria processes are used to ripen from the outside in. They develop golden colored rinds and can range from creamy to semi-soft. Favorites include Camembert and Brie.
Semi-Soft
Semi-soft is soft but still sliceable. They can even be pressed and might be cooked. Cheeses which are in this category are Gouda, Monterey Jack, and Tilsit.
Semi-Firm
Semi-firm cheeses are cooked and pressed but not aged as much as fully hard cheeses. Although they are generally firm, they are not crumbly. Popular semi-firm cheeses are Swiss, Cheddar and Edam.
Hard
These cheeses are typically aged for 2 years and they are cooked and pressed. Hard cheeses are also very firm and dry. Popular hard cheeses include Asiago, Parmesan, and Pecorino.
Special Process
With special cheeses with unique texture qualities, comes special cheese making processes. An example would be when blue cheese is made, it is either inoculated, punctured or sprayed with spores of molds like Penicillium Roquefort during the aging period. After this, the cheese develops the famous pockets of blue-green mold, forming the creamy, gritty texture. Another part of the special process is called “pasta filata”. Putting a curd in a hot whey bath and kneading and stretching it until it is pliable creates a thing called “spun paste” cheeses.
Storing Cheeses Based On Their Textures
To fully experience and enjoy the distinctive textures of your favorite cheeses, it is best to store them based on their type. Here is a simple guide on how to store your cheese based on their texture.
Semi-Soft, Semi-Firm And Firm
The best way to store cheeses like Cheddar, Gouda, and Parmesan, they should be wrapped in airtight plastic bags and placed in a refrigerator compartment or the location which is warmest in the refrigerator. Many varieties will be good for many weeks. If you want to store the cheese for more time, you can lightly dampen a paper towel with vinegar and then fold it around the cheese before wrapping and refrigerating. It will also make it less likely that mold will be able to grow, but if it does indeed happen, you can simply cut away the molded portion and discard it. Cutting away mold is only good for semi-soft, semi-firm, and firm cheeses, it is dangerous to consume molded fresh or soft ripened cheeses.
Soft-Ripened
If you are wanting to ripen cheeses like Camembert and Brie, wrap them tightly and store them at a cool room temperature for around a day. When the cheese is ripe, store it in the coldest part of the refrigerator for two weeks at the most. If mold appears on soft-ripened cheese, it is an indication that it is no longer good or safe to consume.
Fresh
Fresh cheeses like Cream Cheese and Ricotta perish quickly. It is ideal to purchase them at food markets with a good turnover and to check the packages for expiry dates because many times the packages are only good for a couple days. You should store the fresh cheese in the coldest part of the refrigerator for no longer than two weeks or the expiry date, depending on which comes first. If you are consuming Cream Cheese, you should use it within one week of opening and it should be rewrapped thoroughly.
Discovering Dutch Cheeses
Amongst the famous windmills and glorious green pastures full of grazing cattle, Holland’s history has a heritage of cheese, milk, and butter that dates back centuries. Although the country is just a speck on the world map, it may be surprising to know that such a small European country is, in fact, the world’s largest exporter of dairy products! Holland sends the majority of their cheese to America, Western Europe, and Japan, the dairy industry is what keeps Holland thriving.
The Dutch cheese industry has undergone a massive modernisation in this last century. Modernisation that has brought technology such as milking machines and computers to farm. Despite the advancements, there are still many dairies who make cheese the traditional way, as well.
Cheese making remains an art which is ingrained in Dutch culture. Traditional cheese markets are still held in the towns of Gouda, Edam, Woerden, and Alkmaar, to this day. Not only that but visitors can explore cheese museums and sixteenth and seventeenth-century whey houses throughout the Netherlands.
As we all know, Holland is home to one of the world’s greatest cheeses-Gouda, but it is also home to many more excellent creations which are definitely worth appreciating:
Maasdam
This cheese showed up a little late to the cheese game, being created in the 1990s. Nonetheless, this sweet buttery cheese is delicious in its own right, is made from cow’s milk and a lot less expensive than the original Swiss variety. Its shape is like a boulder and is domed on top and has large holes throughout. You can enjoy this cheese in many different ways, salads, sandwiches, and breakfasts.
Edam
Famous all over the world, Edam is Holland’s second most exported cheese, after Gouda. It is made from skimmed or part-skimmed cow’s milk and is semi-hard. The pressed cheese is usually shaped balls which range from 1-4 pounds in weight. People generally consume Edam whilst is is still young in age. The color is pale yellow with a smooth texture and sweet, nutty flavor. You can enjoy this cheese in many ways such as with a tall glass of Pinot Noir or a pint of dark beer.
Leyden
Leyden is a traditional farmhouse cheese which is a big favorite of the Dutch. It is made from a partial blend of skimmed cow’s milk and buttermilk. Cumin seeds or caraway are mixed in with the curds before they are pressed so that the aroma gives off a spicy note along with a creamy, nutty flavor. It can be quite similar to Gouda, but it is a lot drier and is shaped differently. The rind is also painted with red plastic or annatto. You can enjoy Leyden with a nice glass of dark beer and bread on the side.
Gouda
This is definitely Holland’s most famous cheese and it is also its biggest export, contributing to more than half of the country’s cheese production. Gouda gets its name from the Dutch town which is outside of Rotterdam and the flavor is very similar to Edam, with the exception that it is made from whole or part-skimmed cow’s milk. The creamier texture and yellow interior are due to the higher fat content. You can either eat Gouda fresh or aged. The vary in flavor is that when it is young, the flavor is sweet and fruity. When it is aged, it is more complex and cheddar-like. If you mature it for over 18 months, the cheese is coated in black wax while younger variations are covered in rinds of yellow wax. Gouda can be a delicious table cheese or a great addition to a wine pairing.
Smoked Gouda
Even though this cheese is produced in some of Holland’s modernized dairy plants, the savory kind is still smoked using ancient brick ovens which are filled with smoldering hickory chips. A lot of cheese lovers will attest that the brick ovens make the smoky, brown rind the cheese’s best part. The cheese as a whole is creamy yellow colored and can be flavored with garlic or herbs. Smoked Gouda would definitely be an amazing addition to a cheese board.
Dutch Mimolette (Commissiekaas)
This creamy, hard cheese made from cow’s milk is bright orange with rough gritty skin. It might as well be an aged Edam colored with carrot juice. This cheese takes around 6-12 months to ripen and when young the texture is firm and oily. When it is aged, however, its colors turns into a deeper orange and the cheese texture becomes harder. Its aroma is fruity with a nutty flavor.
Cheeses Of Australia And New Zealand
With many European influences, the world down under is home to a huge array of delicious cheeses. The first cheese making in Australia and New Zealand began in around the 1700s when the first European settlers arrived. The variants they began to create in the beginning were Cheddar, English Cheshire and Leicester, the rest are favorites Aussie originals.
A new demand for continental-style cheeses flooded the nation when Italian and Greek migrants arrived. In today’s day, with Australia being rich in immigrants from all over the world, cheese makers locally produce cheeses from all corners of the world. The market is bursting with top-quality variations of Italian, Greek, English, and French cheese.
Although a lot of the cheeses are replicas of European classics with slight differences in flavor and texture, the amazing landscape of Australia and New Zealand seems to create cheeses with deliciousness in their own right. There are approximately 105 variations of cheese made down under and it’s definitely worth it to try discovering a whole different world of cheeses.
Here are some of the classics of Australia and New Zealand that will have you tempted:
Australia
Woodside Cabecou
Woodside Cabecou hails from the Adelaide region. The white, soft goat’s milk variety was originally created by Paula Jenkins. Its texture is almost mousse-like and very acidic, when young. With age, the cheese gets harder, giving off a more ‘mushroom’ aroma and flavor. It is distinguished by a thin, natural crust with a wrinkled, yellow color.
Gippsland Blue
Gippsland is one of the first farmhouse cheeses that was made in Australia. It is sweet and buttery with a naturally orange crust dusted with grey-blue molds. The cheese makers, Tarago River Cheese Company, uses the milk of Jersey cows which creates a smooth, creamy texture and gives it a deep yellow color. The cheese ripens in about 8 to 10 weeks and forms into rounds. It is incredibly delicious on its own but can also be added to dishes and grilled.
Pyengana Cheddar
This cheese is a type of modern cheddar made from cow’s milk, but it is not as hard or as smooth as traditional cheddar. It ripens for over a year and because of this, the truckle-shaped cheese has a granular texture and has a rich and nutty flavor. People often use this cheese for grating and grilling, while it also makes a perfect table cheese.
King River Gold
Being produced on the Milawa farm of David and Anne Brown, King River Gold is famous throughout Australia. This semi-soft cow’s milk cheese boasts a sharp taste and an orange-pink natural washed rind which is dusted with mold. It is the perfect table cheese but is also is just as delicious melted over vegetables.
Pokolbin
Another popular cheese created down under is this semi-soft cow’s milk cheese which is sharp and spicy in flavor. The shape is very distinguishable as it is a square shape with slightly wrinkled, sticky rind. The Hunter Valley Cheese Company produces the Pokolbin and it serves as an unusual but interesting cheese board selection that is also great for grilling.
Kervella Affine
The name of this cheese originates from the small Australian farm owner mastered her cheese making skills in France- Gabrielle Kervella. This soft, white cheese is made from organic goat’s milk and is formed into logs or rounds. It is enjoyed in many different stages of maturity, at two weeks, Kervella Affine is sweet and mild. When it is matured more than that, it becomes flaky and hard while the taste is similar to macadamia nuts, with salty notes.
New Zealand
Windsor Blue
The most award-winning cheese title goes to Windsor Blue. It is usually made in South Island’s limestone area and is named after the township of Windsor. It is pasteurized cheese which has a combination of premium cow’s milk and unique blue cultures. Not only that but it is rich and loaded with a full-body flavor. This is a must try favorite of New Zealand.
Airedale
Airedale is also the name of a district in New Zealand, which is where this cheese got its name from. This modern farmhouse cheese has a thin, natural crust which is coated with a special red cheese paint. Within this coating, the cow’s milk cheese has a compact, semi-soft to semi-hard texture with bright yellow coloring. It has a rich depth of flavor, which varies in age- fruity when young and more full-bodied and savory with age. It is also suitable for vegetarians.
Whitestone Farmhouse
From the ancient white rock limestone found in the New Zealand South Island, is where Whitestone cheese takes its name and is produced. Carrying fragrance of lemongrass, this unique cow’s milk variety has a fine Penicillium candidum rind. It is crumbly and moist in the center and softer towards the outside. With a fresh and fruity tang, it gives off notes of pineapple and guava. It also gains more character with age, displaying a nutty side.