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. Fresh Cashel Blue has a subtle cheesy flavor which deepens as it ages. Cashel Blue is prepared from cows’ milk by one single Irish domestic unit. A combination of Cashel Blue and white Sancerre, makes for a tasty treat at room temperature.You can eat it raw or blended with yoghurt for interesting salad dressings. The distinct flavor of this exotic cheese lends a unique touch to recipes like steak toppings and stuffed button mushrooms.

Ekte Gjetost
Ekte Gjetost was initially manufactured in Norway.It is exclusively manufactured from goat’s milk and sports a firm texture when freshly manufactured. Ekte Gjetost is essentially dark in color. The distinct taste of this cheese is a suitable accompaniment for Riesling or dry Chardonnay. Pears and apples acquire a whole new flavor when dipped in liquefied Ekte Gjetost. Ekte Gjetost is a sweetened cheese which goes well with toasted slices of bread, eaten mainly for breakfast. The sweetness of Ekte Gjetost makes it ideal bread spread for children.

Halloumi Cheese
Halloumi is a white cheese with a distinct salty taste. Made in the islands of Cyprus, Halloumi is made from sheep and goat milk. Storing Halloumi cheese becomes easier when mint is added to it which acts as a preservative. Mint is known to have a distinct aroma which interferes with the natural flavor of the cheese, transforming it considerably. The flavor of Halloumi cheese tends to deepen when stored for long. A sauce made from olives, lime juice and parsley is savored along with charcoal grilled slices of Halloumi cheese, to emphasize its original flavor.Grate Halloumi cheese and mix it in your pastas and chicken dishes for enhanced taste. Tsipouro and ouzo go well with it.

Bra Duro Cheese
Bra Duro is a cheddar cheese made in Italy and is sold after 2 years of aging. Made from cows’ milk, freshly prepared Bra Duro solidifies immediately. 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
Amarelo is manufactured from a mix of goat and sheep milk and originates in Portugal. It solidifies when freshly made but tends to become soft when stored at room temperature. Amarelo cheese tastes great as it is with grapes, plums and cherries The earthy taste of Amarelo is enhanced when added to dishes like grilled shrimps and lobster bisque. The cheese goes well with port wine and Italian Amarone wine.

Every one of these types of cheeses is different in their tastes and should be tried in isolation.

Buy these cheeses at your favorite cheese store.

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