Around the world in 15 types of cheese

Around the world in 15 types of cheese

From Palestine to Africa to South America, Musement shares 15 different types of cheese from around the world.

Cheese is just as emblematic of a country’s gourmet culture as wine. Here’s a look at 15 different types of cheese from around the world you should keep an out for when you’re on the road—or at your local gourmet shop.

1. Brie de Meaux, France

Brie in and of itself might be a dime a dozen, but Brie de Meaux is not. Produced about an hour from Paris, this AOC cheese puts plenty of other brie varieties to shame with a soft and creamy texture coupled with rich nut and mushroom flavors.

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#cheeseacademy Il #BrieDeMeaux è un formaggio molto amato di origini antichissime. Si dice che Carlo Magno ne fosse ghiotto e gran consumatore. Conosciuto dagli addetti ai lavori come il “formaggio dei re”, divenne ben presto anche il “re dei formaggi” perché seppe conquistare il cuore del popolo francese durante la Rivoluzione. È uno straordinario fine pasto ma è molto interessante anche servito come aperitivo su tartine o bruschette. Volete saperne di più? – Formaggio a latte crudo vaccino – Stagiona per almeno 4 settimane – Ha odore gradevole con forte persistenza degli oli essenziali dell’arancia – La crosta è morbida, ricoperta di muffa di colore bianco. – La pasta è morbida, untuosa, adesiva, di colore avorio o paglierino. #Sognidilatte

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2. Mont D’Or/Vacherin, France and Switzerland

Whether you call it Mont D’Or or Vacherin, this cow’s milk cheese is unforgettable. Keep it in its spruce wood case, poke some holes into its jagged rind, inject some garlic cloves, bake in the oven and then slather on to your favorite bread—it’s especially exquisite atop a baguette slice.

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Il Mont d’Or è un formaggio francese a latte crudo, prodotto tradizionalmente da settembre ad aprile, che viene posto in una scatola di legno di abete rosso indispensabile per poterlo gustare caldo e colante, versandovi del vino bianco o dello Champagne prima della cottura in forno. Viene accompagnato con patate e crostini di pane. Gustato all'@angolodivino, in Piazza San Graziano ad Arona, metà ideale per gli amanti dei salumi e dei formaggi, con un'ampia scelta di vini. TripAdvisor 5,0⭐ Google 4,8⭐ Facebook 5,0⭐ Stefafood 4,6⭐ Location ⭐⭐⭐⭐ Servizio ⭐⭐⭐⭐ Menù ⭐⭐⭐⭐ Conto ⭐⭐⭐ 📝 Note: salumi e formaggi di qualità, focaccia ligure ed ottima carta vini. Altro in città #stefafoodarona Altro in zona #stefafoodlagomaggiore Stessa tipologia #stefafoodformaggio #langolodivino #arona #italy #italia #food #tasty #instafood #foodstagram #foodlover #foodblogger #foodgasm #foodporn #lovefood #italianfood #foodie #stefafood #eat #lagomaggiore #cheese #montdor #formaggio #formaggiofuso #cheeselover #cheesey #fondue #fonduta #montdorcheese

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3. Stracciatella, Italy

You’re likely familiar with mozzarella and burrata, and stracciatella is in the same family. This pasta filata, or stretched cheese, is a creamy mixture of mozzarella shreds mixed with cream. While it’s sold on its own as such, stracciatella also fills the center of burrata.

4. Paneer, India

You’ll find this soft, unaged, non-melting cheese all around India. It tastes a bit like Greek feta but has the texture of tofu, and it stands up incredibly well to the country’s signature sauces and spice.

5. Halloumi, Cyprus

Though halloumi hails from Cyprus, the cheese plays a prominent part in other Mediterranean cuisines like Lebanese. Generally made from a mix of sheep and goat milk, this semi-hard brined cheese is often grilled or fried.

6. Nabulsi, Palestine

This white brined cheese is named for Nablus, its place of origin in the West Bank. Made usually from sheep’s milk, It’s salty and can be found around the Middle East, including Jordan, Syria, and Lebanon. Among its purposes, it’s used in knafeh, the wonderful dessert topped with sweet phyllo pastry strands, pistachio, and honey.

7. Manchego, Spain

Produced in the La Mancha region, this PDO cheese is made from sheep’s milk from its eponymous breed. The firm and buttery cheese has complex fruity, and nut flavors, and its yellow-brown rind has a distinct zigzag pattern.

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It's CHEESEday! Choose you Cheese: MANCHEGO Made from the milk of Manchega sheep in central Spain, this semi-hard cheese is a staple in Spanish cuisine. Its herringbone rind and sweet flavor with hints of fruits and nuts jive well with zesty undertones. One can also taste mold of grass that is unique to this cheese while smelling dried herbs when you take a bite. Flavors and texture sharpen with age… the flavors deepen and the consistency hardens. Try to pair Manchego with honey, almonds and even marmalade but this is a versatile cheese so pair away! The taste of Manchego will stay in your mouth longer than it stays on your platter. Bring out that Prosecco or bottles of Peroni or Moretti beer and enjoy! Want to try other cheeses, cold cuts and wine with Manchego? Choose from our list:

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8. Queso Paria, Peru

This Andean cheese is a must-eat when in Peru. This firm white cheese is both creamy and salty and is a veritable delight.

9. Stilton, United Kingdom

This cow-milk cheese is produced in two varieties, blue and non-blue, though the former tends to be the most popular. Semi-soft and crumbly, stilton has a complex, nutty flavor.

10. Baduu/Ayib, Ethiopia

This milk crumbly cottage cheese is often served alongside Ethiopia’s delicious cuisine, pairing perfectly well all the vibrant flavors, spices, and sauces.

11. Gouda, Netherlands

This yellow cow’s milk cheese known for its distinctive red or yellow wax coating dates back to the 12th century. One of the world’s oldest cheeses, Gouda has nutty, aromatic, and creamy characteristics.

12. Casu Marzu, Sardinia

If you’re into food and/or bizarre things, in general, , you probably already know that Sardinians make a cheese with maggots crawling inside it. Casu Marzu is a sheep’s cheese that’s considered a delicacy. Though the little crawlers render it, that doesn’t mean that Sardinians have stopped making it. The cheese is aged without the rind for a few months, which lets the bugs enter and multiply, and their excrement gives the cheese its rich flavor.

13. Feta, Greece

Even if you’ve never been to Greece, you’ve likely had feta cheese as part of Greek salad or Greek omelet at your local diner. This sheep’s milk cheese is crumbly, salty, and grainy, and can be grilled as well as melted.

14. Proveleta, Argentina

Proveleta is an Argentine riff on provolone, a cow’s milk, semi-hard pasta filata cheese. Known as “Argentine pulled-curd Provolone cheese,” proveleta is often enjoyed grilled.

15. Sulguni, Georgia

It’s no secret that Georgia ranks high as a food and wine destination, with plenty of good eats alone in its capital, Tbilisi. Sulguni is a cheese that’s both sour and salty, and therefore nicknamed “pickle cheese.” It’s an essential ingredient of Khachapuri, the famous Georgian cheese-filled, egg-topped flatbread.

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