Gouda is good but Cheddar is better: Cheeses from around the world

Happy Cheese Lover’s Day!!

Cheese is a milk-based food produced in many formats; hundreds of types are produced from all over the world. Their presentation can depend on many factors, such as the origin of the milk, pasteurization, processing, and aging; these can be influenced by flavoring agents like herbs, smoke, or spices.

The origins of cheese predate recorded history; one of the earliest references to cheese originated in 1400BCE in India, and by 27 BCE, there is evidence that cheesemaking had become a sophisticated enterprise. Today, cheesemaking is as productive as ever, and many significant kinds of cheese have been granted Protected Origin status.

There are too many cheeses in existence to list them all here; the varieties available around the world are endless. Here are some of the more unusual cheeses:

Caravane Cheese 

Caravane is the brand name of a cheese produced in the country of Mauritania. It is collected from the local camels of a thousand nomadic herdsmen and is very difficult to produce.

Chechil

Produced in Armenia, Chechil is a brined string cheese that originated either in Armenia or Georgia. It has a consistency not unlike mozzarella and is produced in dense strings that are rolled up in a shape made of thick -braid-shaped ropes.

Chura Kampo

Made in Tibet, this cheese is made from the curds that are left over from boiling buttermilk.

Sakura Cheese

Created in Hokkaido, Japan, this is a soft, creamy-white cheese that is flavored with mountain cherry leaves.

Flower of Rajya

Made in Nepal by Tibetan nomads, this firm yak’s-milk cheese is dry-cured in Tibetan red salt, aged, then wrapped in scarves and packed in bamboo baskets.

Tyrolean Grey

Originating in Austria, this rennet-free cow’s milk cheese gets its name from the gray mold that usually grows on its rind; it is extremely low in fat and has a powerful penetrating smell.

Tyrolean Grey (source: Trek.zone)
Herve Cheese

this Belgian unpasteurized cow’s-milk cheese is traditionally aged in humid caves.

Block of Cheese (source: Wikipedia)
Saga

Hailing from Denmark, this creamy, blue-veined cheese is a mixture of blue cheese and brie with a white-mold rind; it comes with a delicate blue mold that may not appear in other blue cheese varieties and is aged for more than 60 days.

Saga (source: Wikiwand)
Pultost
Made in Norway, this is a soft, mature sour milk cheese flavoured with caraway seeds; it come in two varieties, spreadable and grainy.
Pule

Made from the milk of Balkan donkeys from Serbia, it is reportedly the world’s most expensive cheese.

Moose Cheese 

A Swedish cheese made from moose milk.

Moose Cheese (source: Wikipedia)
Cheese Curds

Most popular and famous in Canada, cheese curds are a key ingredient in poutine.

Cheese Curds (source: Pinterest)
Palmito Cheese

This Costa Rican cheese is a fresh cheese that resembles a knotted ball of string cheese.

Palmito Cheese (source: Wikipedia)
Humboldt Fog

Aan American mold-ripened cheese with a central line of edible white ash much like Morbier.

Humboldt Fog (source: Pixabay)
Port Wine Cheese

An orange and red-coloured cheese that is prepared with alcoholic port wine as it is made.

Casu Marzu

Also known as formaggio marcio, this is a traditional Italian cheese of Sardinian origin made of sheep milk and containing live insect larvae.

Casu Marzu. (source: Pinterest)
Beemster

A Dutch cheese, this hard cheese is traditionally made from the milk of cows grazed on sea-clay soil in polders.

Bon appetit!

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