Country of origin : France | Made from : Unpasteurized sheep’s milk | Aging : 5 months
It is one of the world’s best known blue cheeses.The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of blue mold. It has characteristic odor and flavor with a notable taste of butyric acid; the blue veins provide a sharp tang. It has no rind; the exterior is edible and slightly salty. A typical wheel of Roquefort weighs between 2.5 and 3 kilograms (5.5 and 6.6 pounds), and is about 10 cm (4 inches) thick. Each kilogram of finished cheese requires about 4.5 liters (1.2 U.S. gal) of milk to produce. Roquefort is known in France as the ‘cheese of kings and popes’.
Country of origin: France (Normandy) | Made from : Unpasteurized cow’s milk | Aging : 3 weeks
Camembert is a soft, creamy, surface-ripened cow’s milk cheese.The fresh Camembert cheese is bland, hard and crumbly in texture. Young Camembert has a milky and sweet taste. As the cheese matures it forms a smooth, runny interior and a white bloomy rind that is typical to Camenbert cheese. It has a rich, buttery flavour. The rind is bloomy white caused by a white fungus, called penicillium candidum.The rind is meant to be eaten with the cheese.
This cheese is best paired with a light red wine such as Beaujolais, Chenin Blanc, St Emilion, St Estephe or traditionally a glass of Normandy cider.
Country of origin: Mexico | Made from : Cow’s milk | Aging : 3 months
Cotija cheese is a Mexican dry grating cheese made with cow’s milk.When the cheese is made, it is white, fresh and salty thus bearing immense resemblance to feta cheese. However, with aging it becomes hard and crumbly like Parmigiano-Reggiano. Its similarity with Parmesan has earned it the nickname “Parmesan of Mexico”. The aged version of Cotija is referred to as “anejo”.
It is used for grating on salads, soups, casseroles, tacos, tostadas and chili. In Mexico, it is also widely used to enhance the flavour of many savory dishes by mixing directly into the casserole or recipe.
Country of origin: France| Made from : Goat’s milk | Aging : Varies
Chevre is French for Goat’s cheese i.e. cheeses made out of goat’s milk.goat cheeses are lower in fat, and higher in vitamin A and potassium. They serve as a perfect substitute for many dieters.Goat cheeses have a unique, tart, earthy flavour.The flavour and aroma of goat cheese relies upon its moisture, density, aging and flavouring.
Chevres are excellent dessert cheeses, often served as snacks or before dinner drinks.
Country of origin: Greece| Made from : Sheep and goat milk | Aging : 3 months
Feta occupies 70% stake in Greek cheese consumption and is undoubtedly one of the most famous cheeses.To create traditional feta, 30 percent goat’s milk is mixed with sheep’s milk of animals grazing on pastures in the specific appellation of origin regions. Feta is a pickled curd cheese that has a salty and tangy taste enhanced by the brine solution. The texture depends on the age which can be extremely creamy, or crumbly dry. Upon maturation of 2 months, feta is sold in blocks submerged in brine.
It can be used a table cheese or melted on a traditional Greek salad, spanakopita, pizza or pie. It tastes delicious with olive oil, roasted red peppers and nuts. It also pairs well with beer, Pinot Noir, Sauvignon Blanc and Zinfandel.
Country of origin: Mexico | Made from : Water buffalos milk | Aging : None
Mozzarella cheese is made from milk of water buffalos herded in very few countries such as Italy and Bulgaria.Excellent fresh mozzarella is milky, tender, and mild with a faint layer of cream beneath the skin that gushes a little when you slice it.
Fresh Mozzarella cheese is used while making variety of recipes, including salads, meats, seafood, and vegetables.
Country of origin: Switzerland| Made from : Cow’s milk | Aging : 4 months
Produced in the central cantons of Switzerland,Emmental has walnut-sized holes. It is considered to be one of the most difficult cheeses to be produced because of it’s complicated hole-forming fermentation process.The aroma is sweet with tones of fresh-cut hay. The flavour is very fruity, not without a tone of acidity.
The cheese tastes delicious with a glass of Jura Blanc.
Country of origin: England | Made from : Cow’s milk | Aging : 1 year
Cheddar cheese is the most widely purchased and eaten cheese in the world. It is a hard and natural cheese that has a slightly crumbly texture if properly cured and if it is too young, the texture is smooth. It gets a sharper taste as it matures, over a period of time between 9 to 24 months. Cheddar cheese is natural rind bound in cloth while its colour generally ranges from white to pale yellow. Some Cheddars may have a manually added yellow-orange colour.
Cheddar can be put into best use in sandwiches, grilled cheese, casseroles.
Country of origin: Italy| Made from : Cow’s milk | Aging : 1 year
A hard, sharp, dry Italian cheese made from skim cow’s milk. It is straw-colored and has rich flavor. It is made all over, but the best comes from Italy’s Parmigiano-Reggiano, which is often aged 2 years. True Parmesan cheese has a hard, gritty texture and is fruity and nutty in taste. Cheeses mocking Parmesan or inferior Parmesan may have a bitter taste.
It is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own. It is often shaved or grated over other dishes like salads.