One of the greatest gastronomic pleasures I know is cheese. I have not yet found a variety that I do not like, be it soft or strong, creamy or hard, accompanied with a suitable wine it is a real delight. Today we are going to review what they are the 27 most delicious cheeses on Earth, for the most cheesemakers of course, because there are those who cannot see it even in painting.
The basis of all cheese is milk, be it from cow, goat, sheep, buffalo, camel or other ruminant mammals. There are hundreds of varieties of cheese, so it is almost impossible to relate them all. Remember that here you can learn to taste a cheese with all five senses. Today’s cheese selection is a small sample, and we will be delighted if you contribute your grain of sand and tell us which is your favorite cheese.
Gouda cheese originates from the city of the same name and began to be produced in the 17th century. Traditionally is made from pasteurized cow’s milkAlthough some varieties use sheep’s or goat’s milk to produce cheeses that are to be aged for a long time.
There are seven different types of Gouda cheese, classified according to age: Graskaas, Overjarig, Jong, Jong belegen, belegen, extra belegen, and Oud. Every cheese turns every time firmer in texture and richer in flavor than the previous classification. The waxed bark also changes according to your age, the younger the more smooth and yellow.
Edam is a pale yellow semi-hard cheese made from cow’s milk and with a slightly bitter and slightly salty taste. Its origin is in the small town of Edam, a short distance from Amsterdam.
It is traditionally made in the shape of a ball and its shell is dyed carmine and wrapped in paraffin. It resembles Gouda but with less fat, compact paste, yellowish color and not too strong flavor,
The most characteristic feature of this cheese is its ‘eyes’ or holes. It was created in the 1990s as an alternative to the more expensive Swiss Emmental cheese, although it is moister. It is a high-fat cheese, at least 45%.
I know matures faster than other Dutch cheeses, is ready in 4 to 12 weeks. Its outer shell is smooth, and it is waxed yellow, similar to Gouda. It has a creamy texture and a sweet, crunchy, nutty flavor and a fruity background. If eaten young, they taste delicious with a sandwich or as a snack. It is also prepared melted in stews, soups or fondues.
Brie is the best known French cheese and that is why it is nicknamed “The King of Cheeses”. It is a soft cheese that It is named after the French region of Brie, where it was originally created. Several hundred years ago, Brie was one of the tributes that had to be paid to the French kings.
Produced from semi-skimmed cow’s milk. The rennet is added to the raw milk and heated to a temperature of 37 ° C to obtain the curd. The brie cheese is then strained into molds, several layers of cheese are filled into the mold and then it is kept for about 18 hours. After this, the cheese is salted and aged for a minimum of four weeks.
Marie harel created the original camembert cheese from raw milk in Normandy, France in 1791. Today, however, a very small percentage of producers make cheese from raw milk with the same process that Marie Harel would have used. Very good varieties of Camembert cheese made from pasteurized milk can be found in Normandy today. The best of them is the Camembert Le Chatelain.
Fresh Camembert cheese is soft, hard, and brittle in texture. When he is young has a milky and sweet taste. As the cheese matures, a soft nasal interior forms and a moldy rind that is typical of this cheese. It has a rich, buttery flavor. The bark is flowery white in color caused by a white fungus.
Roquefort is a very popular cheese, it is said that it was one of Emperor Charlemagne’s favorites. In France, it is called the “cheese of kings and potatoes”. This cheese is moist and breaks into small pieces easily, with a strong and salty flavor. Its upbringing lasts about 5 months. It is used mostly in salads and dressings.
Comté is a French cheese made from pasteurized cow’s milk. It is matured to perfection in the darkness of the special caves in which the cheese owes its unique flavor, texture and color. There are several maturing cellars in the region in Comté and it matures for a minimum of 4 months to 18 or 24 months.
Considered one of the best cheeses in the world, a Comte wedge reveals a pale yellow interior and a texture that can range from silky, flabby to crystalline. The main aromatic flavors that linger on the palate are a balance of butter and chestnut, with a sweet ending. Its ability to melt easily makes it go well with many recipes.
This cheese, traditionally made by shepherds to stockpile reserves during the winter, is left to mature wrapped in goatskin or tulum, hence its name. In Turkey, there are more than ten varieties of tulum cheeses, but two are the best known: Izmir tulum, which is named after its production region, Izmir, on the Aegean coast, and Erzincan, on the Anatolian peninsula. east of the country.
Traditionally, It is made with raw sheep’s milk which is matured in bags made with goatskin (called tulum), where it can remain from 3 months to 2 years, and where it develops its intense aroma and strong flavor. Currently in some places, plastic bags have replaced the traditional “tulum”; scholars have not agreed on whether or not this affects the characteristics of this cheese.
It is a fatty cheese and has a moist, grainy and easily brittle dough. Izmir tulum is somewhat harder and salty than Erzincan, but both smell of hay and herbs, and its flavor is salty, somewhat spicy and slightly reminiscent of dried fruits. It is a cheese without rind, with an ivory white paste, soft and crumbly. It is a good substitute for Feta cheese in salads.
The name of this cheese is that of a Swiss people. His natural rusty brown bark it is hard, dry and with tiny holes. The cheese is darker yellow than Emmental, but the texture is denser and more compact, slightly grainy. Its flavor is complex, at first it tastes like fruit, later on nutty.
To make Gruyere, raw milk is heated and liquid rennet is added, the resulting mass is cut into small pieces that are released from whey while stirring. Later it is pressed in brine for 8 days and is left to mature for two months at room temperature.
This cheese occurs in the central cantons of Switzerland. It is a traditional, unpasteurized, hard cheese made with cow’s milk. The aroma is sweet with hints of freshly cut hay. The flavor is very fruity, with a tone of acidity.
Emmental cheese has holes the size of a walnut. It is considered that it is one of the most difficult cheeses to produce Due to its complicated perforation former fermentation process. Cheese tastes delicious with a glass of wine.
There are two types of Appenzeller: the common one, made with skim milk and cured for 12 months, and the special one, made with whole milk and cured in brine and pepper.
The cheese originates from the north-eastern Swiss canton of the Appenzell near the Liechtenstein border, but, today it is also made in the canton of St. Gallen (which is a site of a special authority protecting an Appenzell ingenuity).
Formerly, England was the only place where Cheddar cheeses were made. However, today any manufacturer in any corner of the world can label the cheese produced by it as “cheddar”, since it is not protected like other names or brands of cheese.
Cheddar cheese it’s made from cow’s milkIt is a hard and natural cheese that has a slightly brittle texture if it is cured and soft if it is tender. As it matures, its flavor sharpens.
This is one of the best British cheeses, suitable not only for celebrations, but also to liven up everyday dishes. It is the only British cheese that has a certification trademark and a name protected by the EU. Stilton cheese can only be produced in the three Derbyshire counties, Nottinghamshire and Leicestershire.
It is elaborated from pasteurized cow’s milk produced locally. The distinguishing feature of this cheese is blue veins radiating from the center of the cheese. Traditionally, this cheese is ideal to serve with sherry and port. It is also a good option to go with nuts, crackers, crackers, and breads.
Feta cheese is without a doubt one of the most famous Greek cheeses, in fact occupies 70% in the consumption of Greek cheese. Only those cheeses made in Macedonia, Thrace, Thessaly, mainland central Greece, the Peloponnese and Lesbos can be called ‘feta’. To create a traditional feta, 30% goat’s milk is mixed with sheep’s milk from animals that graze on the pastures in the specific designation of the regions of origin.
The firmness, texture and flavor differ from region to region. In general, Feta is a fresh pickled cheese that has a salty and spicy flavor enhanced by the brine solution. The texture is age dependent, it can be extremely creamy, or dry crumbly. After maturing for 2 months, the feta is marketed in blocks immersed in brine.
The cheese can be used as a table cheese or used in a traditional Greek salad, spanakopita, pizza or cake. It tastes delicious, with olive oil, roasted red peppers, and dried fruit. If required, can be washed with water to remove salty taste extra. The salty flavor of Feta cheese pairs well with beer, Pinot Noir, Sauvignon Blanc, and Zinfandel.
The Quesillo is a fresh string cheese produced in rural areas of northwestern Argentina, mainly in the …