Cheese Shop Review: 5 Top Foreign Cheeses
For those who love cheese, it’s the time to embark on a universal cheese tasting experience. Trying a variety of 5 cheeses would be the ideal way to start.
Cashel Blue
Fresh Cashel Blue is not particularly hard and transforms into a hard mass only after 2 weeks of continuous refrigeration. Fresh Cashel Blue initially has a subdued taste which becomes more pronounced when stored for some time. Cashel Blue is manufactured from cows’ milk and only one Ireland household is trained to make it. A combination of Cashel Blue and white Sancerre, makes for a tasty treat at room temperature.Eating it in isolation is a good idea; you can also mix some yoghurt into it for some tasty salad dressings. Being a strong flavored cheese, Cashel Blue ideally complements preparations like stuffed button mushrooms and is ideal for steak toppings as well.
Ekte Gjetost
Ekte Gjetost was initially manufactured in Norway.Made only from goats’ milk, fresh Ekte Gjetost hardens immediately. Ekte Gjetost is essentially dark in color. Ekte Gjetost has a dominating cheesy flavor which goes well with dry Chardonnay or Riesling. Melted Ekte Gjetost makes a delicious dip for fresh fruits like pears and apples. Because of its sweet taste, Ekte Gjetost also makes for ideal spreads for toasted crispy bread slices served for breakfast. The sweetness of Ekte Gjetost makes it ideal bread spread for children.
Halloumi Cheese
Milky in appearance, Halloumi has a distinct salty flavor. Made in the islands of Cyprus, Halloumi is made from sheep and goat milk. Mint is used as a preservative for Halloumi cheese which acts as a deterrent for bacterial growth and enhances its shelf life. Halloumi cheese acquires a peculiar minty flavor as a result, which can taste a little absurd. The flavor of Halloumi cheese tends to deepen when stored for long. To enjoy its traditional flavor its better to grill slices of it on charcoal fire and serve with a sauce made from fresh olives, parsley and lime extract.Grate Halloumi cheese and mix it in your pastas and chicken dishes for enhanced taste. Tsipouro and ouzo go well with it.
Bra Duro Cheese
Bra Duro is traditional Italian cheddar, sold after being stored for a couple of years. 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
Amarelo is manufactured from a mix of goat and sheep milk and originates in Portugal. It solidifies when freshly made but tends to become soft when stored at room temperature. It makes for a sumptuous treat when consumed with plums, grapes and cherries. 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.
Each of these above variants has a unique tantalizing flavor of its own and is worth a try.
Try these cheeses from your trusted gourmet cheese store.

Posted May 29, 2010
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