cheesedicers

For those who love cheese, it’s the time to embark on a universal cheese tasting experience. Begin by tasting 5 unique cheese variants.

5 Foreign Cheeses List

Cashel Blue
Fresh Cashel Blue is not particularly hard and transforms into a hard mass only after 2 weeks of continuous refrigeration. Fresh Cashel Blue initially has a subdued taste which becomes more pronounced when stored for some time. Cashel Blue is manufactured from cows’ milk and only one Ireland household is trained to make it. It is wonderful to have it along with white Sancerre, served at room temperature.It is tasty enough to be served as it is to guests or it can be combined with yoghurt for innovative salad dressings. Being a strong flavored cheese, Cashel Blue ideally complements preparations like stuffed button mushrooms and is ideal for steak toppings as well.

Ekte Gjetost
Ekte Gjetost was initially manufactured in Norway.Made only from goats’ milk, fresh Ekte Gjetost hardens immediately. Ekte Gjetost is not a light colored cheese, it stands out for its dark shades of brown. Ekte Gjetost has a dominating cheesy flavor which goes well with dry Chardonnay or Riesling. Pears and apples acquire a whole new flavor when dipped in liquefied Ekte Gjetost. Because of its sweet taste, Ekte Gjetost also makes for ideal spreads for toasted crispy bread slices served for breakfast. The sweetness of Ekte Gjetost makes it ideal bread spread for children.

Halloumi Cheese
Milky in appearance, Halloumi has a distinct salty flavor. It originates in the Cyprus Islands and is prepared from a blend of goat and sheep milk. Storing Halloumi cheese for long is made possible with additives like mint which prevents bacterial spread and keeps the cheese fresh for a longer time period. Mint is known to have a distinct aroma which interferes with the natural flavor of the cheese, transforming it considerably. Aged Halloumi cheese has a strong cheesy taste. To enjoy its traditional flavor its better to grill slices of it on charcoal fire and serve with a sauce made from fresh olives, parsley and lime extract.Grated Halloumi cheese proves to be the ideal additive for pastas as well as chicken preparations. Use tsipouro or ouzo as accompaniments.

Bra Duro Cheese
A cheddar variant, Bra Duro needs to be kept for 2 years after being prepared, before selling. Prepared from cows’ milk, it has a firm texture. The flavor is subtle with a hint of spices and nuts.Manufactured in Italian farmhouses, The Bra Duro can be used in any dish which requires a distinct cheesy flavor.The cheese goes well with amber beers red wines brewed in Italy.

Amarelo Cheese
Amarelo is of Portuguese origin and is made from a blend of sheep and goat milk. It solidifies when freshly made but tends to become soft when stored at room temperature. It makes for a sumptuous treat when consumed with plums, grapes and cherries. However its earthy flavor is best exploited when used in recipes like lobster bisque and grilled shrimps. You can also consume it along with a bottle of chilled port wine or the Italian Amarone wine.

Each of these above variants has a unique tantalizing flavor of its own and is worth a try.

Buy these cheeses from your trusted cheese shop.

Thousand of cows, sheep and goats have been milked since somebody in the past decided to curdle milk. The French people have eternally regarded their cheese as essential element of life, whether they buy it at a farm or in food market store. But on deciding which type of French cheese to buy? But what does the word cheese mean? It is a dairy product which can be fermented or not fermented, matured or not matured food, can be more or less skimmed, or cream or dasher. It can be used as such or coagulated, before drained or just partially drained or not at all. It should keep at least 23% of dry matter. The kind of milk used has to be tagged when it is not cow milk.

The 400 sorts of French cheese recorded can be made with milk or with pasteurised milk. The milk label refers to the milk not heated over 37 degrees Celsius. When heated at this degree it keeps all its properties, and it loses certain pathogenic bacteria which can be dangerous for human digestive system. According to officials real farm French cheese is made by hand and with the milk each day. minor scale production has the same importance today as it used to be made and it is proven by the high price of cheese products.

The milk which is used to make pasteurised cheese is heated up to 72 degrees Celsius for about 20 to 30 seconds each time and this process annihilates any pathogenic germ. Then the milk is seeded again with lactic bacteria so to restore the flora indispensable for maturing the paste. The French consider it a crime to take the main bacteria out of milk and to replace them by others, which are selected and standardised in laboratories.

What we might call as the original cheese, there is another type, the mass-produced one which is not real cheese although it has a huge consumption everyday households. On one hand, you find mass production and low prices, and on the other small scale production and different prices. equivalent assortments of cheese can be costly according to their brand, name and to the price of milk. There is a segmentation within brands: Lanquedoc, Lepetit, Gillot, Cooperative d’Isigny are made with milk. Their prices are higher, and they are chosen by 15% of cheese lovers. The pasteurised camembert like President, Bridel or Coeur de Lion are the market core with a 85% of consumption; They are sold under the prices of cheese made with milk. but the reason for this difference is ladle moulding. For Lanquedoc camembert, the mould is filled with five layers which are made up of curdled milk, which are spaced 40mm in order to let a slow draining and a different taste. So it takes a longer time to produce.

The difference between cheese made with pasteurised milk or with milk has two sides . Be witting when choosing! If you read Normandy camembert on the label, it means that it is a ladle-moulded camembert made with milk. the origin is guaranteed even if for 15 years or so, most of the cows in Normandy are of Dutch origin. Camembert “made in Normandy” are pasteurised mainly: for cheese lovers, this is not full flavoured cheese. The ordinary label “Camembert” can be used for cheese made in any French region,as well as in any other countries . The major difference is its low price. ~ The difference is ambiguous between cheese made with pasteurised milk or with milk. You have to be aware when you make a choice ! Let’s take any example: if you you come across a camembert cheese which is labels “Normandy camembert”, it means that it is a ladle-moulded camembert made with milk which is pasteurised mainly. But I notify cheese lovers to pay careful attention as the ordinary label “Camembert” can be used for cheese made in any French region, as well as in any other countries for example China. The major difference is the low price the cheese is sold.}

Then how do you know which camembert is a pasteurised and a milk camembert? Non-pasteurised cheese has an uneven rind of variety of colours, it is even and white when pasteurised the ripening process is halted then. The sides of a ripen cheese are soft when you touch them and it goes on ripening stores. Cheese lovers enjoy milk cheese of guaranteed origin. But 85% consumers consume milder pastes more which is enjoyed by everyone within the family.

Where should you buy French cheese? Let’s consider department stores first. They are a load of not real cheese as cheese suppliers have to pay to get a good place at them so they overvalue their products. Besides supermarkets there are the traditional stores ? A professional cheesemonger can sell any fresh product, while standing apart from mass distribution systems. Last but not least, cheese farms are the best options . But for health-related motives, some fear farm cheese. But nobody should be frightened as ministries would never allow the sale of any bad quality cheese. There are veterinarian inspections. The ticketing of cheese is also submitted to strict rules , such as sales designation, animal species, minimal fats content, manufacturing place and additives

Believe me, aside from having four legs, something else is common among a cow, a sheep, and a buffalo. No, it is not their skin. But, a pie.

If you like white sauce pizzas like me, then you will agree that the idea of having three great cheeses melting on one pizza is more than enough to convert any tomato sauce devotee into a believer of the white sauce. But what makes white sauce pizzas interesting is not the pie itself, but the cheese the perfect trio of Due Latte, Fontina, and Buffala Mozzarella.

No home has gone to sleep without experiencing having pizza for dinner. It is one of America’s favorite dinners and has already saved thousands of people’s dinner problems. Knowing that you can just dial a pizza for dinner while you are busy are work or while waiting for your kids from schools is a breath of fresh air.

Ask any chef and you will get the same answer the key to making an exceptional pizza is the cheese.

Have you ever asked yourself how your favorite pizza would taste like if there was no cheese? Perhaps something close to tomato sauce on flatbread, yes?

Putting the right cheeses on your pizza are just as important as making sure that your oven is at the right temperature. Next time you make a pizza at home, use these three best pizza cheeses.

Fontina – cow’s milk cheese

A kind of Italian cheese, Fontina cheese can be semisoft or firm depending on where it is from and how long it has been aged. Its flavor can also vary, from mild and creamy flavors to intense and pungent ones. It is one popular cheese used for several Italian dishes.

All Fontina cheeses must be made from cow’s milk. The milk has to be raw, and be as fresh as possible. . And because it is great for melting without ruining its flavor, Fontina cheese is a must for any pizza.

Due Latte – cheese from sheep’s milk

Due Latte cheese comes from the south of Alba in Northern Italy. Most of the Due Latte cheese that we find today is a combination of cow’s and sheep’s milk. Although the blend is fine, traditionally Due Latte is made only from unpasteurized sheep milk.

Although it still tastes great, traditionally, Due Latte cheese is made from unpasteurized sheep milk. It is neither salty nor intense, but is mild and creamy, ideal for pizzas.

Buffala Mozzarella – cheese from buffalo’s milk

Saying that a pizza should have mozzarella cheese is an understatement. Yes ordinary mozzarella cheese is creamy, but the buffalo mozzarella is higher in moisture. It is richer and is sweeter than cow mozzarella too!

The Due Latte, Fontina, and Buffala Mozzarella are the three cheeses that you should use in making a pizza. Perhaps they are all melt well, or perhaps they have varying fat content that creates a perfect balance. But regardless of the reason, having all three cheeses on one single pizza is definitely going to be one mouthwatering experience.

Check out these cheeses at your favorite gourmet cheese shop.

Did you know that regular cheddar cheese is more dangerous to our health than beef and butter? Yes, I am talking about the exact same cheese that we happily put on our sandwiches and salads every day. It is the exact same cheese that clogs our arteries and facilitates heart attacks. And no, this is no joke.

According to the Center for Science in the Public Interest (CSPI), cheese is giving Americans heart attack each day. And according to the same research, most of the fat that Americans get is from the cheese in their food.

Good thing there is one type of cheese that is healthier than our every day cheese, and that is goat cheese. Goat cheese is known for its tangy flavor, but what most people do not know is that it is much healthier than the regular cheddar cheese.

Enjoy the Cappello del Mago cheese now.

One type of goat cheese is the Capello del Mago cheese. The Capello del Mago is made by the Giancula family in a small town in Italy. Every piece of the Capello del Mago cheese is a work of art. It is slightly crumby and creamy and full of flavor. On top of that, it tastes perfectly in the mouth – just with the right balance of flavor and acidity.

The Cappello del Mago cheese comes in one pound wheel and is shaped like a drum. It has all natural mold rind with lots of healthy yellow mold around it. The Cappello del Mago cheese is wrapped in straw and brown paper and is neatly sealed by sealing wax. The Cappello del Mago cheese is so fine a cheese, it has gained recognition in Valsesina and in the Piedmont region in 2008.

The Cappello del Mago cheese is a great substitute for regular cheese because it is low both in fat and calories. Goat cheese only has 80g of fat and 6g of calories per ounce, while regular cheddar cheese has 100g of calories and 10g of fat per ounce. This makes the Cappello del Mago cheese a better choice if you are the health conscious type.

Aside from having less fat and calorie content, the Cappello del Mago cheese is also a good alternative for people who are lactose intolerant. Since fat molecules in goat cheese are much shorter, they are more digestible and lighter to the stomach. But although the Cappello del Mago cheese is low in fat and calories, it is a very rich source of bone preserving calcium.

With the Cappello del Mago cheese, you have low fat, low calories, and high calcium. Now, is that great news or what?

Learn more about the Cappello del Mago cheese.

The real masterpiece among all Swiss cheeses is the Tete de Moine, and is by all accounts the definition of a true gourmet cheese. Tete de Moine defines what a true gourmet Swiss cheese is, produced in only nine dairies in the northwestern portion of the Swiss Alps called the Bernese Jura.

According to history, Tete de Moine is the “Cheese of the Monks” since it was thought to have been produced by the monks at the Bellelay abbey dating as far back as 1192. But official records have it that Tete de Moine was produced and sold in the year 1520. Originally, this cheese was referred to as Fromage Bellelay, after the place where it was produced but was renamed Tete de Moine in 1970.

In English, Tete de Moine literally means “monks heads”, referring to the tax (paid with cheese) by the abbey to the French kings and the shaved heads of the monks.
Tete de Moine is an unpasteurized, pressed curd cheese made from pure cow’s milk that is lightly cooked. The milk used in making the cheese is delivered to the local dairy twice a day ensuring its freshness. Although the milk is now processed with modern equipments, it is still made using traditional cheese making methods. Although the Tete de Moine tastes similar to some Swiss cheeses, it is definitely NOT a factory made cheese.

Tete de Moine comes in mini wheels and is cut using a griolle, a special tool that lets you shave the cheese without much effort. Its outer rind is either sticky or hard, depending on the rind. Although its inner paste is firm and is yellow in color, it darkens as it ages. The Tete de Moine ages from the outside in, so the part closer to its rind is much darker. Most people think that this browner color is a sign of poor quality.

Tete de Moine has a defining smell even before it is cut. Its aroma sets it apart from the rest of the Swiss cheeses. It smells like roasted nuts mixed with earthy wine and musty wood that will transform any room into a cheese heaven. As soon as you get a taste of the Tete de Moine, you will sense a full bodied flavor and complex hints of nuts and sweet fruits.

Any cheese expert will tell you that the Tete de Moine is more flavorful and smells sweeter than the Emmental and the Gruyere. If you are looking for a real gourmet Swiss mountain style cheese, then the Tete de Moine is your best choice. Go and try one today!

Blue Stilton cheese is an easy ingredient to use for a wide variety of starters and main courses. . While served in small chunks, its creamy flavor definitely goes a long way. Stilton cheese is so versatile, you can find a lot of Blue Stilton cheese recipe ideas with just a click of the mouse.

Like all good cheeses, Blue Stilton is best served at room temperature (20 degrees C or 68 degrees F). So if you are planning to serve Blue Stilton to your guests, try to get the cheese out of the fridge for an hour or so before serving in order to let its flavor develop. You can serve Blue Stilton with crackers or plum loaf, but you should definitely include it in any cheese platter.

Unlike most cheeses, you can store Blue Stilton cheese in the freezer. You can store Blue Stilton cheese up to three months, just wrap it in several layers or cling wrap or foil and put it in the freezer.  Again, you need to defrost the frozen Stilton cheese first, preferably overnight, and allow it to reach room temperature before plating.

Stilton Cheese Serving Tips

For serving Blue Stilton cheese in a cheese platter, take it out of the fridge for about 2 hours before serving and allow it to come to room temperature.   You can serve it with plum bread or if you want to try something new, have it with mango chutney for a change.

Sweet wines are the best pair for Stilton cheese, especially Port wine. However, you can also try a dessert wine or a full bodied, sharp red wine if it pleases your palate.

Stilton cheese stores quite conveniently. Cut the Stilton cheese into small chunks and wrap it in tin foil. Stilton cheese can be stored in the freezer for three months. To serve a frozen Stilton cheese, it is recommended that you slowly defrost it in the fridge, preferably overnight. Again, allow it to come to room temperature before serving.

Blue Stilton cheese crumbles effortlessly, which makes it an easy ingredient to use for salads, soups, and dips. You can also slice Blue Stilton cheese thinly and put it in your sandwich. You can also have it straight from the freezer for last minute recipes.

Stilton cheese melts beautifully, which makes it a great ingredient for pastas and pizzas. Melt it in a heated pan or simply top it on a piece of bread with some onions and mushrooms, and you are good to go.

With Blue Stilton cheese, your options are endless. Order Blue Stilton cheese today have fun in your kitchen. Bon Appétit!

Read more about serving blue stilton cheese.

There is a saying that goes “age doesn’t matter, unless you’re cheese.” .” But besides the humor in it, there is also a certain truth behind the joke. Aging in cheese, also known as ripening, is actually the most crucial part of cheese making.

Cheese are laid to rest in particularly controlled situations where they are allowed to develop the look, the texture, the flavor, as well as the aroma properties that make them unique. With proper ripening, the bloom blossoms on Camembert, the holes magically become into Swiss, and the veins transform into Gorgonzola.

While the cheese ages, microbes and enzymes grow inside, breaking down the proteins and milk far into several complex amino acids. The result, a rich texture and an intense flavor.

Most cheeses are aged between two weeks and up to two or several more years. In principle, the longer the cheese is aged, the firmer, sharper and more distinctive its taste and texture becomes.

Cheeses like the Stravecchio Parmigiano Reggiano for example, are ripened for 24 to 36 months, giving it a nutty-fruity taste and a hard, gritty texture. The mildest cheeses such as ricotta, and cream and cottage, are eaten fresh right away and are not ripened at all.

However, some cheeses are ripened mid-range often termed as semi-aged cheese for about 5 to 10 weeks. And one of the greatest tasting semi aged in the market today is the Bucheron Soignon cheese.

Bucheron cheese is a goat’s milk cheese, a native produce of Loire Valley in France. Widely available and absolutely tasty, the Bucheron makes a perfect ingredient for a salad or sandwich. Its soft, creamy center has almost the same texture of ordinary chevre (goat cheese), but Bucheron is far from ordinary.

What makes Bucheron unique aside from its gooey and creamy taste is that it is made in short logs and aged before it is cut into much smaller rounds. Its creamy center is surrounded by a much harder and tangier cheese that has a sharp and complex taste that, a lot better than your typical chevre.

A very interesting characteristic of the Bucheron cheese is its structure it has a layer of gooey cheese around the large chalky core, and a thin bloomy layer of mold like that or brie cheese. This is because softly ripened cheeses are aged from the outside in, thus the interesting center of the Bucheron.

Thanks to the natural magic of mold, you get two cheeses in one block: a creamy, mushroomy center with a dry and clay-like and mildly tangy fresh goat milk cheese at the crust. It goes perfectly with a Bordeaux’s or any other dry. Try the Bucheron cheese toady and sink slowly into heaven!

Find out more about Bucheron Cheese.

Digging out history, the first camembert cheese was created in Normandy, France way back 18th century by the woman named Marie Harel. A secret cheese recipe was shared to her by a priest from Brie whom she accommodated her house. Bigger volumes were created and developed by her family tree leading to its popularity online. “Cheese of Camembert” was its initial name and it used to be issued to French troops during World War I. It became a culture and heritage that has been handed over from generations to generations. One of the many variety of French cheeses includes Cru Blanc Camembert cheese.

Raw-milk or unpasteurised milk are the main ingredient for the Camembert cheese. Melted part is inside and crusty portion outside. It is a creamy delight inside and out with a surface-ripened crust. Nowadays, cheesemakers doesn’t use the unpasteurised milk anymore for reasons of safety and compliance to regulations. The product’s processing are being regulated by the U.S. Food and Drug Administration (FDA). Heating on a specific temperature for a period of time should be done to all milk and milk-products to kill bacteria that are present on milk.

From cow’s milk, it takes approximately one to two days to make camembert cheese. First step in making a mouth-watering camembert cheese starts by adding bacteria to the warmed milk. The mixture will be added with rennet, which is an enzyme to allow coagulation. The camembert mould will hold the curd formed from the mixture after it is sliced into cubes and salted. At this point, the cheese moulds need to be turned every six to twelve hours allowing the whey to be drained evenly. This makes the fresh cheese to taste bland, hard and crumbly. An aqueous suspension of bacteria are sprayed on the surfaces. The cheese will be left to age for three weeks to ripen. A unique, distinctive, creamy and smooth-textured cheese is created along the process. Packing is done with a paper and enclosed on wooden boxes for easier transport after it has been adequately ripened.   A pleasant yellowish white color was achieved for camembert cheeses over the years of evolution.

Neutral room temperature would be perfect for its storage. Storing the cheese in warm temperature will make it melt  and on colder temperature will make it stiff and breaks easily. It should have definite specifications like its taste of perfection. For a complete meal, Frenchmen suggest that a wine will complement the entire flavor. It should not be just any other wine. The fantastic taste of camembert cheese will greatly pair up on the red Bordeaux wine’s powerful taste. Camembert cheese can also be a great dessert served with the right choice of wine and mixed fruits.

We now know the process in making camembert cheeses. In addition to enjoying the informative side of the cheese that we love, you can also buy your next Cru Blanc camembert cheese on an online cheese shop and select from other wide variety available. You can have it delivered to your doorstep with easy and fast access of cheese shopping.

Everyone knows that Wisconsin is known for cheese and the people who live there aren’t shy in telling people that “cheese rules.” They wear their celebrated “cheeseheads” at their loved Packers games and their license plates declare them as “America’s Dairyland.” There are countless factories in Wisconsin and they help to make Wisconsin the state that produces the most cheese in the country together with presenting the biggest diversity. Manufacturing this dairy product is really quite a craft and people who have perfected the art of it have created 600 varieties and counting of Wisconsin cheese.

A lot of award winning wedges have come from Sauk, Dane, and Green counties. If you travel through this area in the countryside you will see cows grazing, tanks of warm milk, and cheesemakers. They’re especially proud of their craft and many are more than willing to disclose the countless details of what makes each type special. They’ve got a love for this dairy product and they aren’t scared to show that.

Wineries and cheese factories can be compared in the same sense that they’re tied to the land and the seasons. Just like winemakers can let you know how a particular area can have an effect on the flavor of a grape, cheesemakers can let you know how the land influences their product as well. They will regularly refer to what makes the land distinctive that the cows, goats, and sheep graze on.

Limestone in the region along with the organisms that melting glaciers left behind help to enrich the soil. A craftsman, Bruce Workman, states that “Green County really wants to be the Napa Valley of the cheese industry.” Many of the terminology used to explain the flavor of cheese could also be used by those tasting wine including fruity, earthy, tangy, floral finish.

While you’re in Wisconsin, you can also get a taste for why many say Wisconsin is additionally the king of beers. There are many breweries, famous ones and “under the radar” ones that one could tour if you’re a devotee of the beer producing process. Beer tasting parties are usually a part of the brewery tours. Cheese is what Wisconsin is mainly well-known for, but it never hurts to snack on some remarkable Wisconsin cheese while drinking authentic Wisconsin beer. While you are in the area of Wisconsin, consider that there definitely many alternatives for lodging accommodations, including hotels, motels, bed and breakfasts as well as beautiful resorts, available from the Bluegreen corporation. If you choose to visit Wisconsin and go on a cheese tasting spree and discover what all that Wisconsin has to offer and why they are the king of cheese.