To our amazement, the world of cheese is quite vast and diverse. Not only is the texture and taste different for each type of cheese, their mere appearance also points towards their uniqueness. Take blue cheese, for instance. The distinctive smell and the blue-coloured spots or veins in the cube of cheese is what makes it distinguishable from others. The consumption of cheese around the world is on the rise, with the dairy product being utilized in a plethora of dishes. Well, if we say that it is being used in a cheese sandwich or a pizza, it would be accepted normally but what about when we tell you of a cheesy dosa or a cheese paratha. That’s the desi twist or fusion cheese dish that we have spruced up.
In fact, in the past few years, I’ve noticed an upsurge in the cheese mania with street vendors across the country adding cheese to every item on their menu to make it fusion and give it a desi touch. The fanfare for cheese is immense and mostly what you see grated on your maggi and samosas and pakoras is mozzarella cheese. This Italian variety of cheese has become popular world over due to its rich and creamy texture and fresh aroma. The cheese is usually made from cow’s milk or buffalo’s milk and the soft dairy product is most often used in pizzas for an amazing cheese pull.
If you’re too cheesy in life too, then these kinds of cheese will only stretch the cheesiness of your life. Here are some of the most popular kinds of cheese from around the world and ways in which you can eat them.
1. Cojita
Want to try some Mexican cheese? Well, this hard cheese is a specialty that is used in tacos, burritos, soups etc. Resembling feta cheese in texture, this cow milk cheese has got two variants, one which is firm, dry and salty and the other which doesn’t have a high salt quotient but is moist and contains more fat. If you wish to relish this kind of cheese then you can try pairing it with avocado and chimichangas (a deep-fried burrito).
2. Cheshire
This English cheese variety is an old classic that finds mention in an 11th century text too. The crumbly texture of the cheese owes itself to the cattle grazing on the salt marshes which lend the salty taste to it. Produced from the milk of an English cow, it is named after Cheshire, an area in England where it can be found. Not only is the Cheshire cheese white in colour, you’ll find dyed versions of red and blue too, adding a tangy flavour to soups and salads.
3. Gruyère
Can you guess where does this cheese belong? It is a specialty of the Swiss, hailing from the Gruyères region of Switzerland. The unpasteurized cheese is perfect for fondues and pastas since it melts really well. The yellow cheese acquires a grainy rind over time and transitions from a young, creamy and nutty variety to an earthy and strong flavour. The cheese is cooked and pressed and the mild flavours make it ideal for baking as well as for the French classics like the onion soup.
4. Nabulsi
A delight from the Palestinian region, Nabulsi is sheep milk’s cheese variety, popular in Nablus in Palestine and Jordan. This regional specialty is white in colour and flavoured with mahleb (a Middle-Eastern spice) to be used as fried snacks or for preparing knafeh dessert. This semi-hard table cheese can also be prepared from goat’s milk.
5. Feta
We doubt that feta needs any introduction, does it? A cheese connoisseur would be well-aware of this Greek cheese specialty that takes on the status of the saltiest cheese, often termed as the princess of cheeses. The combination of sheep and goat milk gives this intense, square and triangle –shaped cheese. That’s also how the cheese gets its name since feta means slice in Greek. Stored with brine in wooden barrels, the no-pasteurized milk cheese is perfect for salads.