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

 

 

 

Page 1 | Page 2 | Page 3 | Page 4

Pages: 1 2 3 4