Choosing from a variety of cheese is a bit like playing checkers. You’re not quite sure how to make a move- especially if you are a little challenged when it comes to the culinary knowledge department. In a follow up to our original article Your Basic Cheese Guide, we are covering a few more cheese varieties to arm you with basic knowledge when it comes to decoding the cheese code in different restaurants. So let’s get cracking!
Emmenthal is Swiss in origin. It is a firm cheese that is prepared from cow’s milk. Emmenthal bears a similarity to Gruyere in terms of taste with its nutty flavor. However, in terms of texture it veers towards the softer end of the cheese spectrum. Emmental or Emmenthal works its mild magic in preparations such as sauces and fondues especially the Swiss Fondue. It makes for a good end of the meal course.
This mild delight is made from sheep, cow or goat’s milk. From beautiful Cyprus, this cheese possesses a rubbery consistency. Its salty taste compliments its use for a variety of purposes. Piping hot, grilled Halloumi makes a delicious stand alone treat. It can also be used as a meat substitute.
Despite its tongue twister name, this Italian classic has a slightly soft, creamy texture which makes it an ideal ingredient for fondues and a variety of dishes. Taleggio is a mild flavoured cheese.
From the land of the Dutch, this cheese is prepared from cow’s milk. It is set apart from the rest because of its sphere shape. Edam possesses a buttery flavor and red wax coating. Not only does it make a tantalizing sandwich filling, it also makes a pretty tasty snack on its own as well.
Roquefort is a French delight that is prepared from sheep’s milk. It is a blue- veined cheese with a distinctive flavour. Originating from the village of Roquefort in the Cevennes mountains, it’s crumbly texture makes it an ideal add-on for salads.
The only Spanish cheese on this list, Manchego has a strong flavour and firm texture. Prepared from ewes’ milk, it has a pale yellow appearance. Manchego is utilized in cooking. It can also be consumed uncooked.
Saint Andre is French in origin. A soft white rind coats this buttery and delicate cheese. Serve it with fruit or crackers.
Cream cheese is prepared from cream. It possesses a rich, buttery texture. It is used in spreads and desserts such as cheese cake.
Straight from Lombardy in Italy comes this delicious variety of cheese. Prepared from cow’s milk it can be consumed plain or flavoured. It is also used in desserts such as muffins and cakes.