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Cheese classification is a tricky subject, considering that it can be done by the kind of milk used, texture, method, length of ageing, fat content, region of origin, etc. Experts debate whether there are, in fact, over different varieties, or whether the figure is closer to Cheeses can be fresh ricotta, paneer or soft-ripened camembert, brie ; have a washed rind epoisses, limburger or blue mould roquefort, gorgonzola ; and be stored in brine halloumi, feta.
Dedicated as we are to the cause of cheese consumption, we rounded up an A-Z list of cheeses from around the world. As things stand, America is the top cheese producing country by weightwhich is sad when you consider what passes for cheese in that country.
The least said about cheese in a can, the better. We consider it a duty to eat more of our amazing local cheeses view the list of South African Dairy Championship winners in the cheese category herethe best of which will be announced at the Eat Out DStv Food Network Produce Awards this weekend, as well as boost cheese export volumes in France, Italy, Germany, Switzerland and elsewhere.
Most commonly it appears as a crumbly aged cheese with a tangy, strong flavour. It has the outer shell of camembert with marbled blue-mould veins within. Bocconcini are delightful, egg-sized mozzarella balls.
Brie is usually sold in triangular wedges or segments from a larger wheel. Try French toast with brie and vanilla bean compote. Camembert, made in Normandy, was issued to French troops in WWI, keeping it firmly established in the hearts and bellies of the French public. Try this caramelised shallot and camembert tart or these pork and apple burgers topped with camembert. Cheddar is one of the most popular cheeses in the world.
Cheshire is a cheese produced in England and Wales. It is semi-hard and firm, with a crumbly texture that breaks down easily in the mouth, and a mild, milky taste. Crottin was originally produced in the Loire Valley in France, but Fairview also makes a version.
D Danish blue or Danablu is a blue-veined semi-soft cheese originally created to rival the roquefort. Dubliner is an Irish hard and slightly sweet cheese, which aims to combine the bite of parmesan, the sharpness of mature cheddar and the nuttiness of Swiss varieties.
A noble cause, if you ask us. Edam was particularly popular for sea travel between the 14th and 18th centuries due to its longevity. Bright yellow in colour with a red wax, it is very mild, contains little fat, and has almost no aroma. It pairs well with fruit and certain off-dry wines. It is produced in flat blocks and stored in brine, lending it its salty taste.
Try this simple feta tartor this more decadent mushroom, butternut and feta cheesecake. It tends to be salty and creamy with a slight crumble. Gorgonzola is traditionally added to short pasta not spaghetti and is popular as a pizza topping. Try mushrooms with blue cheese and sage polenta or baby beetroot, blue cheese and walnut risotto. Sadly, a lot of the gouda sold in South African supermarkets tends to be luminous in colour, tasteless and rubbery.
Try get your hands on the proper milky-coloured Dutch stuff. Grana Padano is one of the most well-known Italian cheeses.
Try aubergine rolls baked with halloumi and red peppers. It is often flavoured with spices, herbs and fruit. Huguenot is the largest head of cheese produced in SA, according to its makers, Dalewood. I Imsil cheese is produced in the Korean village with the same name. Great for grilled cheese sandwiches. It is a favourite grated or melted on sandwiches, and is frequently flavoured with peppers, herbs and spices. It is sometimes flavoured with smoke and garlic.
Limburger is a semi-soft, washed rind cheese from Belgium. It pairs well with all things Germanic naturallysuch as icy beer, rye bread and onions. Labneh originated in the Middle East and is the middle sibling of cheese and yoghurt. It can be served fresh, or dried and rolled in spices and stored in olive oil. Mild in flavour and bouncy in texture, it becomes stretchy when melted and for this reason is popular as a pizza topping.
Try this recipe for pan pizza. It is prevalent in desserts, especially when served with nuts and figs. Try these delicate macaroon tartlets with fresh raspberries. Produced in heart shapes, this cheese is believed to date back to the 6th C. P Paneerwhich is very popular in Indian dishes, has been compared to less salty cottage cheese. Parmesan or Parmigiano-Reggiano is one of the most well known Italian cheeses. Grate it into pasta dishes and risottos and shave it into sal.
Never buy the smelly pre-grated variety in packets! Try this asparagus and pea risottobrocolli soup with parmesan toastsor brinjal and tomato parmesan bake. It can vary in flavour, from sweet to sharp. This cheese is more affordable the Parmigiano-Reggiano and is used in pasta dishes and sal, as well as on a cheese board. This should be a word. The diners then scrape off the melted cheese and enjoy it with cold meats, pickles and potatoes. Ricotta is an Italian whey cheese with a creamy and soft consistency and mild flavour. It can be produced from sheep, cow, goat or buffalo milk whey.
Make this sweet fig and ricotta tart or rye crostini with roasted peppers, broad beans and ricotta. S Stilton is an historic English cheese with a blue vein blue stilton or without white stiltonboth of which have DOP status. While some consider the blue version to be unpleasantly stinky, true cheese lovers enjoy it simply on a cheese board with crackers and pears, in sauces and sal, and paired with a sweet wine. T Taleggio is a washed rind and smear-ripened Italian cheese with a pungent aroma and comparatively mild flavour. It melts well. Try this potato, taleggio and spinach tart.
U Urda is a fresh white cheese from Romania similar to ricotta that is popular throughout eastern European countries. It is used especially in desserts. In its traditional form, the cheese is crumbly but creamy, but recently fruit such as cranberries and apricots have been added to it.
The cheese is soft, white and creamy, with a sour taste. It is commonly served with honey as a dessert. It is usually produced in rounds. Salivating for some tangy, creamy, cheesy goodness? Consult our list of where to find the best cheese boards across the country. Save my name,and website in this browser for the next time I comment. Complement your meal with a variety of Twitter. our community Write reviews, comment on stories and enter competitions.
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A-Z of British cheeses