Five Cheeses Your Will Love

The time has come for cheese tasters to soothe their palates with some international variants. Embark on this gastronomical journey with as many as 5 exotic cheeses

5 Foreign Cheeses

Cashel Blue
Freshly prepared Cashel Blue is spongy and solidifies only when chilled in the refrigerator for a couple of weeks. Freshly made Cashel Blue is mild to taste but the flavor matures with time. Cashel Blue is manufactured from cows' milk and only one Ireland household is trained to make it. It tastes best when consumed at room temperature along with white Sancerre.You can eat it raw or blended with yoghurt for interesting salad dressings. The distinct flavor of this exotic cheese lends a unique touch to recipes like steak toppings and stuffed button mushrooms.

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. Liquid Ekte Gjetost enhances the tastes of apples and pears when used as dip. Ekte Gjetost is a sweetened cheese which goes well with toasted slices of bread, eaten mainly for breakfast. Kids enjoy the blend of bread and Ekte Gjetost.

Halloumi Cheese
Halloumi is a white cheese with a distinct salty taste. Prepared for the first time in Cyprus, a mix of goat and sheep milk is required to make it. Mint is used as a preservative for Halloumi cheese which acts as a deterrent for bacterial growth and enhances its shelf life. 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. A sauce made from olives, lime juice and parsley is savored along with charcoal grilled slices of Halloumi cheese, to emphasize its original flavor.When grated, Halloumi cheese is ready to be added to pasta or chicken recipes. Use tsipouro or ouzo as accompaniments.

Bra Duro Cheese
Bra Duro is a cheddar cheese made in Italy and is sold after 2 years of aging. Prepared from cows' milk, it has a firm texture. It has a mild spicy and nutty taste.Made in Italian farmhouses, Bra Duro should be added to dishes which need to acquire a distinct flavor of cheese.Bra Duro tastes good with Italian wines and amber beers as well.

Amarelo Cheese
Prepared for the first time in Portugal, Amarelo requires both goat and sheep milk to be made. It solidifies when freshly made but tends to become soft when stored at room temperature. Eating it raw along with cherries, grapes and plums could prove to be a treat. However its earthy flavor is best exploited when used in recipes like lobster bisque and grilled shrimps. The cheese goes well with port wine and Italian Amarone wine.

Tasting this entire variety of cheeses provides for a worthwhile and diversified experience.

Buy these cheeses at your nearest cheese store.