The moment has come for all cheese lovers to transcend all boundaries and savor the pleasures of a truly international cheese tasting experience. Begin by tasting 5 unique cheese variants.

5 Foreign Cheeses List

Cashel Blue

Fresh Cashel Blue is not particularly hard and transforms into a hard mass only after 2 weeks of continuous refrigeration. Freshly made Cashel Blue is mild to taste but the flavor matures with time. Cashel Blue is made from cows’ milk by one solitary family in Ireland. A combination of Cashel Blue and white Sancerre, makes for a tasty treat 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. 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 not a light colored cheese, it stands out for its dark shades of brown. 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. Ekte Gjetost is a sweetened cheese which goes well with toasted slices of bread, eaten mainly for breakfast. Kids enjoy the blend of bread and Ekte Gjetost.
 

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.

The actual taste of Halloumi cheese is pronounced when it is charcoal grilled and garnished with a sauce which is a blend of olives, lemon juice and parsley.Grate Halloumi cheese and mix it in your pastas and chicken dishes for enhanced taste. Use tsipouro or ouzo as accompaniments.

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 flavor is subtle with a hint of spices and nuts.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. Amarelo hardens initially and becomes spongy at room temperature. Eating it raw along with cherries, grapes and plums could prove to be a treat. Preparations like lobster bisque and grilled shrimps acquire an earthy flavor when made with Amarelo cheese. 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.

Sample these cheeses at your favorite cheese shop.

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