For those who love cheese, it’s the time to embark on a universal cheese tasting experience. Begin by tasting 5 unique cheese variants.

5 Top Foreign Cheeses

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 initially has a subdued taste which becomes more pronounced when stored for some 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 originates in Norway.Ekte Gjetost is prepared from goats’ milk, the cheese solidifies as soon as it is made. Ekte Gjetost is not a light colored cheese, it stands out for its dark shades of brown. The distinct taste of this cheese is a suitable accompaniment for Riesling or dry Chardonnay. Melted Ekte Gjetost makes a delicious dip for fresh fruits like pears and apples. 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. To enjoy its traditional flavor its better to grill slices of it on charcoal fire and serve with a sauce made from fresh olives, parsley and lime extract.When grated, Halloumi cheese is ready to be added to pasta or chicken recipes. It can be eaten with tsipouro and ouzo.

Bra Duro Cheese
Bra Duro is traditional Italian cheddar, sold after being stored for a couple of years. 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.Bra Duro is manufactured in Italian farmhouses and proves ideal for dishes which need a pronounced aroma and taste of the cheese being added.The cheese goes well with amber beers red wines brewed in Italy.

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. However its earthy flavor is best exploited when used in recipes like lobster bisque and grilled shrimps. 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.

Sample these cheeses at your nearest gourmet cheese store.

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