11| Parmigiano-Reggiano
Country of Origin: Italy
Type of Milk: Cow
Aging: At least 12 months
Tasting Notes: There are a number of hard cheeses on the market that are sold under the name “parmesan.” These are not to be confused with true Parmigiano-Reggiano, a protected cheese that can only be produced in Emilia-Romagna and Lombardia in Italy. Aged for a minimum of 12 months and a maximum of 36, it’s a hard, dry, crumbly cheese that has great crunch and deep caramel-y, nutty flavors
Best Uses: Grated on salads and pastas. The harder, saltier rinds are perfect for adding flavor to many Italian soups
12| Manchego
Country of Origin: Spain
Type of Milk: Sheep
Aging: 60 days to 2 years
Tasting Notes: Made from the milk of Manchega sheep, it’s a firm, compact cheese that ranges in color from ivory to straw yellow. Younger manchegos have a buttery, rich texture that borders on creamy, while the aged version develops a deeply salty flavor and crunchy tyrosine crystals as it dehydrates
Best Uses: As is. Spanish membrillo (quince paste) is the ideal accompaniment for it
13| Monterey Jack
Country of Origin: United States of America (California)
Type of Milk: Cow
Aging: About one month
Tasting Notes: Very mild and buttery in flavor with a bit of tang, Monterey Jack is one of the few all-American cheeses. Because of its young age and relatively high butterfat content, it’s a great melter. It often comes mixed with hot pickled peppers to make Pepper Jack cheese
Best Uses: Melted in casseroles, grilled cheese, over chili, cheese dip, any time you want a good melting cheese
14| Brie
Country of Origin: France (Seine-et-Marne)
Type of Milk: Cow
Aging: At least 1 to 2 months
Tasting Notes: As one of the most widely produced French cheeses, its quality can vary significantly. Some Bries are handmade and name-protected, while others are mass-produced from pasteurized milk. Rich, buttery, and spreadable, Brie has a mild, mushroomy aroma
Best Uses: Eaten as is, on sandwiches, baked in a crust, breaded and deep-fried
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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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