Cheese Shop Recommended 5 Foreign Cheeses

The moment has come for all cheese lovers to transcend all boundaries and savor the pleasures of a truly international cheese tasting experience. Embark on this gastronomical journey with as many as 5 exotic cheeses

5 Top Foreign Cheeses

Cashel Blue
Cashel Blue is semi soft in texture which hardens when refrigerated for about 15 days. Fresh Cashel Blue has a subtle cheesy flavor which deepens as it ages. Cashel Blue is made from cows’ milk by one solitary family in Ireland. It is wonderful to have it along with white Sancerre, served at room temperature.It is tasty enough to be served as it is to guests or it can be combined with yoghurt for innovative salad dressings. The pronounced flavor of Cashel Blue makes it an ingredient for dishes like steak toppings and stuffed button mushrooms.

Ekte Gjetost
Ekte Gjetost is a Norwegian cheese.Ekte Gjetost is prepared from goats’ milk, the cheese solidifies as soon as it is made. Ekte Gjetost is essentially dark in color. 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. When combined with bread toasts, Ekte Gjetost lends a sweet taste to it, which makes for a tasty breakfast dish. The combination is especially enjoyed by kids

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. Storing Halloumi cheese for long is made possible with additives like mint which prevents bacterial spread and keeps the cheese fresh for a longer time period. 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.When grated, Halloumi cheese is ready to be added to pasta or chicken recipes. It can be eaten with tsipouro and ouzo.

Bra Duro Cheese
A cheddar variant, Bra Duro needs to be kept for 2 years after being prepared, before selling. Bra Duro is manufactured from cows’ milk and hardens as soon as it’s made. The taste in not very pronounced but is suggestive of spices and nuts.Made in Italian farmhouses, Bra Duro should be added to dishes which need to acquire a distinct flavor of cheese. It is also an ideal accompaniment with Italian red wines and amber beers.

Amarelo Cheese
Prepared for the first time in Portugal, Amarelo requires both goat and sheep milk to be made. Amarelo hardens initially and becomes spongy at room temperature. Amarelo cheese tastes great as it is with grapes, plums and cherries However its earthy flavor is best exploited when used in recipes like lobster bisque and grilled shrimps. Amarelo is a good accompaniment for Italian Amarone wine and port wine as well.

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

Try these cheeses from your trusted cheese shop.