Cheese, this ancient and mysterious food whose origins with no conclusive evidence indicating where cheese making originated, either in Europe, Central Asia or the Middle East, but convincing evidence of dairying are found in Egypt and Sumer, 3,100 BC, and preceded by fourth-millennium evidence for the Saharan grasslands. Here are 15 different cheese types from across the globe that everyone should taste.
1| Roquefort
Country of Origin: France
Type of Milk: Sheep
Aging: At least five months
Tasting Notes: The blue pockets of mold that dot a chunk of Roquefort are colonies of the moldPenicillium roquefort, found naturally in the caves of Roquefort, France. It’s best eaten in the fall, when cheese made from early spring milk is just coming to maturity
Best Uses: Eaten as is, or with nuts and honey
2| Camembert
Country of Origin: France (Normandy)
Type of Milk: Cow
Aging: At least three weeks
Tasting Notes: The outer rind is a layer of penicillium candidum. As one of the most widely produced French cheeses, its quality can vary significantly. Some Camemberts are handmade and name-protected, while others are mass-produced from pasteurized milk. Rich, buttery, and spreadable, Camembert has a mild, mushroomy aroma
Best Uses: Eaten as is, on sandwiches, baked in a crust, breaded and deep-fried
3| Chèvre
Country of Origin: France
Type of Milk: Goat
Aging: Varies
Tasting Notes: The French word chèvre literally translate to “goat.” Fresh chèvre tends to be moist, bright and acidic, with a lemony flavor and slightly chalky finish in the mouth. You’ll find it sold in vacuum sealed logs, sometimes flavored with herbs, spices, or garlic
Best Uses: Crumbled in salads, breaded and fried, in sandwiches, in macaroni and cheese
4| Halloumi
Country of Origin: Middle East, Levant Area
Type of Milk: Mixture of goat and sheep milk
Aging: None
Tasting Notes: The cheese is white, with a distinctive layered texture, similar to mozzarella and has a salty flavour. It is stored in its natural juices with salt-water and can keep for up to a year if frozen. It is often garnished with mint to add to the taste
Best Uses: Crumbled in salads, fried and in sandwiches
5| Feta
Country of Origin: Greece
Type of Milk: Sheep and goat
Aging: About 3 months
Tasting Notes: Feta is made with at least 70% sheep’s milk (the remainder must be goat’s milk). A brined cheese, it is made by soaking freshly pressed curds in salt water. Tangy and moist, feta can range from completely crumbly to moderately creamy and pairs well with fresh summer fruit
Best Uses: Broiled with olive oil. Crumbled in salads. Sandwiches. Use in place of Cotija in tacos and other Mexican dishes
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Where’re Stilton, Cheshire, Lancashire, Wensleydale, Red Leicester, Double Gloucester… of all the English cheeses to include, you include just Cheddar, the most boring of the lot!
And how can you overlook the above cheeses in favour of things like Feta and Mozarella which are two of the blandest tasting cheeses ever?
I do wonder what the author knows about cheese, because I’m guessing it’s not a lot!
You have a point Steve. let’s vindicate the great English cheeses. Though the selected cheese in the article is based on global preferences. I invite you to assist us in developing an article solely dedicated to English cheese.
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