Country: France 🇫🇷

Region: Cévennes

Made from: Sheep’s milk

Pasteurised: No

Texture: Creamy, silky, runny

Taste: Smoky, nutty, fruity

Certification: No

Ageing: 2 – 3 weeks

Introduction: Le Claousou is a sheep’s cheese from the Cévennes region of France made by the Fromagerie du Fédou, a family run fromagerie. 

 The sheep that provide the milk for Le Claousou graze in the pastures of La Causse Méjean eating grass, herbs and flowers. Their milk is collected from only about a dozen shepherds all within 30 kms of the fromagerie.

The cheese itself is an oval shape.  It is semi-soft with an earthy and nutty flavor, a little fruity and smoky from the French Jura spruce bark binding it is wrapped in.  The rind is washed regularly in brine which results in a pretty ivory pink color. The cheese is aged for two to three weeks.  It is made with raw ewe’s milk salt, and rennet.  The paste is a pale milky color, smooth, creamy and silky. 

History: The Claousou was created by the Fédou family in 2012. The idea was to create a cheese with a smooth texture and a strong taste.  However, the initial batches tended to collapse during the maturation process. As a result, it was decided to use the spruce bark binding.  Development of this delicious cheese took almost two years. 

The name comes from the name of the small oblongue local gardens of the Causses territory which are protected from sheep by stone walls "The Claousou du Causse Mejean," in the same manner as the cheese is protected by its strap of spruce bark.  

How to Enjoy It: Le Claousou reaches its best flavour after about three weeks of maturing.  It can be enjoyed with a dark bread like a rye to highlight the generous flavor of the cheese. And of course, can be used in many other ways – such as melted over cooked potatoes. The flavor pairs very well with a glass of Gewurztraminer or a red Cote de Rhone such as Beaumes de Venise. 

Sources: EDélices Gourmet Food, The Cambridge Cheese Co., La Fromagerie, Quiveutdufromage.com

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Country: France

Region: Rhône-Alpes, Lyon

Made from: Sheep’s Milk (Ewe’s Milk)

Pasteurised: Yes

Texture: Soft, Runny

Taste: Buttery, Grassy, Meaty

Certification: No

Ageing: minimum 12 days up to 1 month

Introduction: Brebirousse d’Argental is a French cheese from the Lyon area. This cheese is unique because it is made of sheep’s milk. If you suffer from a lactose intolerance, sheep’s milk cheese and other products can be a great substitute.

Brebirousse d’Argental cheese has a clean smooth buttery flavor inside a mottled reddish/orange rind.  The orange color comes from being washed with annatto. It has a stronger flavor than some cow or goat cheeses with a salty, grassy and even meaty taste. It can get runny at room temperature. It has quite a mild mushroomy aroma.  Brebirousse d’Argental may be purchased at a grocery store, specialty cheese store, or online through multiple different retailers.

History: The name of this cheese in English means “Red Sheep.” Brebirousse d’Argental is one of the many sheep’s milk cheeses produced in France. Sheep’s milk cheese has had an interesting history, today, you can expect to pay a little more for this product, but in earlier times it was cheaper than cow’s milk cheese. Sheep’s milk traditions started in other European countries like Italy & Spain before they did in France. Brebirousse d’Argental was launched in 1985 by Fromi, a German cheese company specializing in French cheeses. 

How to Enjoy It: Cider and Pinot Noir are two recommended pairings for Brebirousse d’Argental. It can be added to a cheese board but use a separate plate in case it runs. It can be eaten with crackers or with toasted bread.

Sources: Murray’s Cheese, Cheese.com, Serious Cheese, Cheesy Marie, Fromi.com, Hortis Magnificent, Stella’s Pantry, Gourmet Food World, Cook’s Info, Cheese Shop, Fromi.com

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Country: United States

Region: Wisconsin, California, Oregon

Made from: Cow’s Milk

Pasteurised: Yes

Texture: Colby Jack is a solid, smooth cheese, it is a blended cheese, so it has a distinct orange and white spotted pattern.

Taste: Colby Jack is a blend of Colby cheese and Monterey Jack cheese, it has a mild, soft flavor.

Certification: Yes

Ageing: Varies, minimum sixty days

Introduction: Colby Jack is a gorgeous blended type of cheese. It is made of half Colby cheese, half Monterey Jack cheese. You may have eaten Colby Jack cheese on nachos, or in a mac and cheese. Colby Jack is adorned with beautiful celestial-looking swirls and patterns.

History: Colby cheese was first made in the town of Colby, in Wisconsin. One part of the Colby Jack, it was said to have been invented in 1885 by Joseph F. Steinwand who named it after the town.

The other part of Colby Jack, Monterey Jack cheese was originally made by 18th-century Franciscan friars in Monterey, Alta California. Monterey Jack is a mild white cheese that melts very well and is often used in California style burritos, grilled cheese or in some pasta dishes. 

The blend of Colby Jack was later created when the two cheeses were combined and subsequently the Colby-Jack mixture was attained.

How to Enjoy It: To enjoy Colby Jack cheese, slice it up to place on some crackers as an appetizer. It can be cut into any shape to accent a cheese board, or grated into a Mac & Cheese dish. Colby Jack pairs well with beer, or a margarita, due to its frequent use in Mexican dishes.

Sources: Tillamook, Wikipedia, Wisconsin Cheese, Cheese.com

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Country: Italy

Region: Murgia, Apulia

Made from: Cow’s Milk

Pasteurised: No

Texture: A bulb of cheese, burrata has a smooth, elastic outer skin and wet, runny interior. Burrata is a classic creamy cheese.

Taste: The flavor of burrata is unmistakable, thanks to its saucy texture. The taste could be defined as a “buttery mozzarella.”

Certification: No

Aging: No, eat as soon as possible.

Introduction: Burrata is a delicious cheese, popular in restaurants. When you order for example a “Burrata pizza” the bulb of burrata will most likely come placed intact in the center of the pizza. Burrata can be easily incorporated into home cooking due to the ease of preparation. Place a bulb on top of your finished dish for a delectable accent.

History: Burrata cheese hails from Italy. The first burrata was made in 1920-and the Bianchini Farm takes credit. It was created because the leftover mozzarella cheese pieces needed to be consumed, so once they are covered up in a bulb filled with cream, the inner cheese becomes “stracciatella,” and the whole bulb becomes “burrata.” In the past, burrata was adorned with grass & leaves as an indicator of freshness.

How to Enjoy: If you see burrata on the menu; order it immediately! Burrata is an extremely versatile cheese, edible on pizza, with fruit, on salad, on pasta, or with tomatoes, balsamic vinegar and some fresh basil. To eat your burrata, just cut into it with a knife or fork and spread the goodness around your dish. A recommended wine pairing is an Italian Pinot Noir known as Pinot Nero.

Sources: Wikipedia, Burrata House, Eataly, Brigeeski

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Country: Italy

Region: Lombardy

Made from: Cow’s milk

Pasteurised: No

Texture: Covered with holes, creamy, buttery, fatty

Taste: No salt, bitter

Certification: Yes

Ageing: Three months

Introduction: Pannerone is an Italian cheese, to some it may look similar to Swiss cheese, as it is covered in tiny holes. Pannerone is a special cheese because it has no salt. It is also special because it is made with raw cow’s milk. Pannerone is an extremely spreadable cheese, unlike Swiss. Pannerone may be slightly harder to find because it is not mass produced; but head to a specialty Italian store to hunt some down. This is a rare cheese that may not immediately come to mind when you are thinking about Italian delicacies, but it is an important cheese for any connoisseur to have in their repertoire. 

History: Pannerone is originally from Italy. Like others, it was first made by monks. (Benedictine Monks.) The history of its name is Italian, the “Pannerone” came from the Italian word for cream, “Panna.”  Two cheese makers in Italy currently produce Pannerone. As of 2016, only one producer was left; The Carena Family.

How to Enjoy: Pannerone only needs salt, pepper, and olive oil to be eaten, or you can eat it with fruit, bread, honey, and jam. It pairs best with a lighter wine such as sweeter whites from Alsace or Austrian Eiswein. In Italy, it is often mixed with vegetables as a classic Christmas Eve dinner.

Sources: Wikipedia.com, Cheese.com, Familiagastadello.com, Artecibo.com, Lecheese.com, Tasteatlas.com, Valsana.com, 52Cheeses.com, HeinzelCheese

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Country: United States

Region: N/A

Made from: Cow’s milk

Pasteurised: Yes

Texture: Paprika rind, soft but solid center

Taste: Soft, honeyed, buttery

Certification: No

Ageing: Minimal, in order to comply with U.S. sale regulations

Introduction: Muenster is a tasty, common cheese that can be found in most U.S. grocery stores. Both French and American cheese lovers may already be familiar with Muenster-each enjoying a slightly different version. Muenster is sold in a variety of cuts, from slices to whole, large pieces. If you have eaten the American version, it was likely in a sandwich or in a delicious batch of macaroni and cheese.

History: Muenster cheese has an interesting history; it was not a traditionally American cheese. You might have heard of Munster cheese, which was the prerequisite to Muenster. There is an important distinction in both spelling and type of Munster cheese differentiation. One stems from the other, and the original is French. Even the spellings of Muenster have a geographical history-Munster is a derivation of monastery, because it was monks who first made this cheese. Now, Americans have created Muenster, (a “spin off” cheese)  and this is what is distributed in America, while Munster stays in France.

How to Enjoy: Muenster will taste amazing in a sandwich-melted or cold. You can also use it in a melty macaroni and cheese, or as part of a cheese platter alongside a cracker selection. The most widely recommended drink to be consumed with Muenster is beer.

Sources: Cheese.com, Cheesehouse.com, Eatlikenoone.com, Cheesewiki.com

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This week Catal or Cathare from France. 

Country: France

Region: Provence and Languedoc

Made from: Goats Milk

Pasteurised: No

Texture: Ash-covered top, gooey inside

Taste: Light & Sweet

Certification: No

Ageing: Two week minimum

Introduction

The Catal Cheese (also called Cathare or Croix Catal) can be spotted quickly in a cheese store by its two most distinct elements; the tiny amount of ash coats the top of the cheese, and the design “Cathar Cross” or “Occitan Cross” in the ash. Catal is a light, scrumptious goat cheese. Catal is deliciously gooey, when spread on a baguette, every bite will melt in your mouth. The taste of Catal is best explained as having a lighter weight with a very thin rind and a silky, buttery texture. Catal has an incredible amount of flavor while still falling into the category of a “fresh” (two week old) cheese. 

History

Catal is an old, classic goat cheese hailing from Southern France. The region it is from, as well as the cheese are religiously significant because the Cather region was the bedrock of an early European religion called “Catharism.” The people in this region had been taken over by the Moors previously, and this is how they had managed to make goat cheese, from the Moorish method. They then combined these methods with an element of their faith (the cross decal)  to concoct Catal cheese.

How to Enjoy

Catal is a perfect cheese if you are slightly sensitive to dairy, because it is made out of goats milk. The best way to enjoy Catal is on a fresh baguette with your choice of jam. Another way to enjoy Catal is to arrange it on a cheese or charcuterie board; the design on top will fit in beautifully with any arrangement.

Sources: Produits Laitiers, Une Normande a Londres, Quesarium, Cheese Catalogue Catal, 52 Cheeses, A Year in Fromage, Birds Eye View Cathare

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This week Ros from Spain. 

Country: Spain 🇪🇸

Region: Catalonia

Made from: Goat’s milk

Pasteurised: Yes

Texture: Firm

Taste: Milky, salty, fruity

Certification: No

Ageing: 4 to 10 months

Ros is a relatively new cheese having been invented in 1993. It is an aged sheep’s milk cheese. It is marketed under the name Ombra in the USA. The name Ros literally means "blondie" in Catalan and is also the nickname of the producer, Josep Cuixart, who has fair hair. The name was also chosen because of the light straw color of the cheese's interior when mature. The cheese has a natural rind, which becomes coated with gray and brown mold as it matures. The cheese is aged for at least four months, but can be matured up to ten months.

Wheels of Ros are quite small, about three inches in height, weighing about two pounds each. The paste is snowy white in color and as it matures becomes studded with delicious crunchy nuggets of salt crystals. It also matures into a warm, buttery color. The flavor could be compared to a sheep’s milk Parmigiano. It has butterscotch notes, pineapple, and is milky sweet but balanced with citrusy acidity.

History

Ros is produced by Josep Cuixart, who opened Formatges Can Pujol in 1980. He started to produce fresh goat’s cheese with milk from his own small herd of goats. In 1990 he began producing aged cheeses including Ros and Nevat. He is now located in Vilassar de Dalt, a town north of Barcelona in Cataluña, Spain and has earned a well-deserved renown for excellent cheeses including Petit Nevat and Ros. Formatges Can Pujol still uses the milk from their own herd of goats, supplemented with milk from farmers in the area.

How to enjoy it

Ros is delicious served on its own or as part of a cheese platter. It goes well in many dishes, such as salads, and meats. It is best served with wines from the region such as sparkling Cava or reds from Montsant and Priorat. Further afield it pairs nicely with a fairly spicy wine such as a Rioja. 

Sources: Culturecheesemag.com, Formatges Can Pujol, cheesemonthclub.com, SFGate

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This week Gruyère from Switzerland. 

Country: Switzerland 🇨🇭

Region: Canton of Fribourg

Made from: Cow’s milk

Pasteurised: No

Texture: Firm

Taste: Nutty, fruity

Certification: AOC, AOP

Ageing: 5 – 24 months

This week we are talking about Swiss Gruyère, one of which recently won the 2020 World Champion Cheese Award: Gourmino Le Gruyère AOP from Bern, Switzerland, made by Michael Spycher of Mountain Dairy Fritzenhaus for Gourmino AG.

Gruyère is a nutty, fruity raw cow's milk cheese, aged for at least five months and up to even 2 years. It is named for the town in Switzerland - Gruyères - where it originated. Gruyère is a cheese that melts exceptionally well which is why it is one of the two main cheeses used in traditional Swiss fondue. The other one generally used being Emmental. Gruyère is also a great cheeseas part of a cheeseboard and eaten as slices. 

Gruyère cheese is firm with a relatively thick rind that should not be eaten. Inside it is a pale yellow color with a few small eyes or holes scattered through the paste. The taste is rich and creamy, a little fruity and slightly nutty .

There are different types of Gruyère AOP sold according to the length of maturation. Classic Gruyère is aged between 6 and 9 months. From  10 months of maturation the cheese is sold as Gruyère AOP Réserve and has a more full-flavored taste.
Some wheels can be matured up to even 2 years and the flavors continue to become more intense. Some will be matured up to 18, or even 24 months for lovers of strong sensations.  Gruyère d’Alpage is only produced during the summer months when the herds are up in the alps.

History

The village of Gruyères, Switzerland, where the cheese originated is in the foothills of the alps and is blessed with lush vegetation. The region of Gruyère has been known for its cheese production since at least the 12th century. Cheese production in the area was mentioned in Medieval chronicles and cheese from the area is said to have been sold into France and Italy during this time. In 161 AD Emperor Antonin the Pious is said to have died of indigestion after eating too much Gruyère.

In the 18th and 19th centuries production of Gruyère cheese spread to the cantons of Vaud, Neuchâtel and Jura, as well as to neighboring France. In 2001 Swiss Gruyère Cheese received AOC Appellation d'Origine Contrôlée, or "Controlled Designation of Origin" certification, which regulates the methods of locations of production. In 2011, it received the Protected Designation of Origin (AOP) for all of Europe.

How to enjoy it

As mentioned above, Swiss Gruyère Cheese is perfect for melting and therefore almost always used in fondues. It is also excellent in quiches, chicken cordon bleu and as the topping for French Onion Soup. It is a real all-round cheese that is equally delicious eaten straight or with a little crusty bread. Try Gruyère with a white wine that compliments its rich nutty flavor such as a Pinot Gris or with a red Merlot.

Sources: Wikipedia, igourmet.com, The Spruce Eats, lamaisonduguryere.ch, Tastae.ch, Gruyère.com

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This week Brie de Melun from France. 

Country: France 🇫🇷

Region: Seine-et-Marne

Made from: Cow’s milk

Pasteurised: No

Texture: Soft

Taste: Strong, salty, musty

Certification: AOC, AOP

Ageing: 4 – 8 weeks

Brie de Melun is a very old cheese although little is known of its exact origins.  It is said that it may be the ancestor of all Brie cheeses.  It is made using raw cow’s milk in the region of Seine-et-Marne, Aube and Yonne.  Brie de Melun is smaller than its cousin Brie de Meaux and has a stronger and saltier flavor.  It also takes longer to mature at 4 to 8 weeks. 

Brie de Melun is a soft-ripened cheese with a golden yellow creamy paste that can become white and crumbly at the center. The rind is thin and wrinkly and is covered with white mold often dotted with reddish or brown patches.  

Brie de Melun smells earthy and of mushrooms. It has a soft texture, sometimes runny. The flavor is strong, salty, musty and a little fruity and can be reminiscent of straw.

Brie de Melun is coagulated with lactic acid instead of animal rennet and is therefore a vegetarian cheese.

History

Brie de Melun is said to be the ancestor of all Brie's which are some of the most popular cheeses in France and can almost always be found on most cheese boards.  It originated in the Seine-et-Marne region of northern France and is known to have been popular with French royalty from Charlemagne to Louis XIV.  It is said that Charles of Orleans gave Brie as a New Year’s gift to the ladies of the court and legend has it that the crow in La Fontaine’s fable “The Crow and The Fox” was holding a Brie cheese in its beak.

Brie de Melun was awarded registered designation of origin (AOC) status in 1980 followed by protected designation of origin (AOP) certification in 1996.

How to enjoy it

Brie de Melun is best eaten when the surface rind is not yet too soft to the touch and only slightly rippled. The taste develops over time and can become very strong and even a little bitter if left too long. It is delicious eaten with crusty French bread, fruit such as pears or apples, and a glass of champagne, or a lighter red wine such as a Côte de Beaune. 

Sources: Culturecheesemag.com, Fromages-france.com,  LaFromagerie.co.uk, TasteAtlas, aufromagerderungis.com

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This week Nevat from Spain. 

Country: Spain 🇪🇸

Region: Catalonia

Made from: Goat’s milk

Pasteurised: Yes

Texture: Soft

Taste: Milky, salty, sweet

Certification: No

Ageing: 10 days to 2 months

Nevat is a delicious soft goat’s cheese from the Catalonian region of Spain. The word "Nevat" means"snowy" in Catalan, and reflects the color of the cheese which comes from the white, bloomy mould that is found on the rind.

Nevat is produced from pasteurised milk of Murcia and Grenadine goats. The vegetation in the mountainous region of Vilassar de Dalt near the Mediterranean coast includes rosemary and thyme which grow wild in the area and are a part of the goat’s diet. These flavors can then be found in the goat’s milk and then transfer to the cheese as well.

Nevat cheese can be found in different sizes. Large Nevat cheeses are produced by the curds being knotted in a cheesecloth bag to drain. The curds retain the shape of the cloth. This results in a very distinctive cheese with a flat bottom but sloped irregular sides with a peak in the middle. The smaller versions of Nevat are made in a more typical disc shape. 

The bloomy white snowy rind comes from the addition of penicillium mould during production. The moulds ripen the cheese from the outside in, so a mature Nevat will be creamy, and runny just under the rind but firmer toward the center. In more aged cheeses the rind can sometimes develop gray or reddish sticky patches. The paste is ivory white. Nevat has a pleasant aroma, not too intense, with notes of wood, grass, mushroom and goat. 

The taste is clean, creamy, rich and buttery with a balance of sweetness and salt, some herbal notes and a bit of a goaty tang. It has a pleasant long-lasting finish.

History

Nevat is produced by Josep Cuixart, who opened Formatges Can Pujol in 1980. He started to produce fresh goat’s cheese with milk from his own small herd of goats. In 1990 he began producing aged cheeses including Nevat. He is now located in Vilassar de Dalt, a town north of Barcelona in Cataluña, Spain and has earned a well-deserved renown for excellent cheeses including Petit Nevat and Ros. Formatges Can Pujol still uses the milk from their own herd of goats, supplemented with milk from farmers in the area. 

How to enjoy it

Petit Nevat pairs well with nuts, figs, grapes and even tomatoes. It is delicious served simply with some crusty bread and a glass of chilled sparkling Spanish Cava.

Sources: Culturecheesemag.com, SF Gate, Spanishfinecheese.com, Formatges Can Pujol, 

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This week Minas from Brazil. 

Country: Brazil 🇧🇷

Region: Minas Gerais

Made from: Cow’s milk

Pasteurised: No

Texture: Semi-soft, moist

Taste: Mild, salty

Certification: DOC

Ageing: Depends on variety

Minas cheese or Queijo Minas – meaning literally "cheese from Minas" is cheese that has been traditionally handmade for hundreds of years in the Brazilian state of Minas Gerais. It is known for its tender wet spongy texture. The flavor is mild and a little salty.

It is made from raw cow’s milk and comes in three main varieties depending on the length of ageing. Frescal – fresh, meia-cura – half-aged, and curado – aged. There is a fourth kind that is readily available called padrão or standard which is close to the frescal version but less salty and juicy.

The Frescal variety of Minas cheese is served after between 4–10 days of ageing. It is white, tender, juicy and soft with a mild flavor. The texture can be spongy with a lot of air bubbles, and a little granulated. Fresh Minas cheese is best used in crepes, and sandwiches as it is not yet good for cooking. It is often served together with goiabada – made from guavas. When these two flavors are combined it is known as romeu-e-julieta (Romeo & Juliet) and the combination can be seen in cakes, pies or even ice-cream.

Minas meia-cura or half-aged is cheese that has been matured for around 1-5 weeks. 

Fully cured Minas – or curado cheese is ready to eat when the juicy softness has evaporated and the cheese has solidified. At this point it has a yellowish tint. The curado cheese still has a white paste, with tiny air bubbles. It is more granulated than the fresh version and the taste is stronger and can even become a little bitter. Curado Minas is good for cooking and is used in many traditional dishes, like the famous pão de queijo (cheese bun).  

History

The tradition of making Minas cheese is more than 300 years old. The first recipe is said to have been brought to Brazil from Portugal in the 1800’s and then adapted to local conditions. Minas holds great cultural weight in Brazil and is regarded with pride. In May 2008, the original firm-ripened cheese was declared a part of “Brazilian Immaterial Cultural Heritage.” by the Institute of Historical and Artistic Heritage. Minas cheese has also gained Denomination of Controlled Origin (DOC) status.

How to enjoy it

Frescal Minas is often used in the preparation of sandwiches, pancakes, and pastries and is not good for cooking as its taste is rather bland. It gets rubbery when heated rather than melting and stringy. It pairs well with jams and fruit flavors. A fresh cheese like minas frescalcan be paired with a light and dry-white wine such as a Sauvignon Blanc, or a Riesling. 

Curado Minas is excellent for cooking and can and is used in many dishes.

Sources: Wikipedia, Taste Atlas, Hot & Chilli, Culturecheesemag.com, Cheese.com, Wine Tourism in Portugal, CorkingWines.co.uk

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This week Paneer from India. 

Country: India 🇮🇳 

Region: Indian Subcontinent

Made from: Buffalo and cow’s milk

Pasteurised: Yes

Texture: Soft, firm, rubbery

Taste: Mild, creamy, fresh

Certification: No

Ageing: Unaged

Paneer is a fresh cheese, usually unsalted. It is historically made from buffalo milk but nowadays is usually made from a blend of buffalo and cow’s milk. It is a popular ingredient in many Indian dishes and is also found in Bangladesh, Pakistan, Afghanistan and Nepal.

Paneer is made without the use of rennet. Instead, it is made by adding some kind of acid - like lemon or lime juice, vinegar or citric acid - to hot milk. This process separates the curds from the whey. The curds are then strained in muslin or cheesecloth. The resulting paneer is dipped in chilled water for 2–3 hours to improve its texture and appearance. In northern India, it is then pressed firmly into a block, after which it can be cut into cubes. 

Paneer is not aged and is very easy to make at home. It has a very mild flavor and - similar to Halloumi cheese - it does not melt.

History

Persian and Afghan rulers most likely introduced paneer to north India in the 16th century. The predecessors to today’s paneer were made from goat or sheep rennet. The word paneer – is sometimes spelt ‘panir’, and comes from ‘peynir’, the general term for cheese in Persian and Turkish.

Paneer soon became popular in the rest of India and now has regional variations. The most famous variation is ‘chhana’ popular in eastern India, where the drained curds are separated from the whey without using pressure – creating a soft, unsolid form of paneer.

Other varieties are Dhakai paneer, a specialty of Bangladesh which is salted and smoked; and Surti paneer from Gujarat, which is a version made by steeping the curds in whey for up to three days.

How to enjoy it

Paneer is incredibly versatile and can be eaten in many different ways. It is the most popular type of cheese used in traditional dishes from the Indian subcontinent. It can be wrapped in dough and deep-fried, pan-fried in oil or served in curries. It is well known served with spinach(palak paneer) or peas (mattar paneer).

It can also be eaten fresh, crumbled in salads or sandwiches and can even be used on pizza. 

Most Indian dishes pair very well with beer, such as a Kingfisher, a popular beer in India. For a paneer dish you can also try a glass of white sauvignon blanc. 

Sources: Wikipedia, Lovefood.com, myrecipes.com, kakori.co.uk, cheese.com, indiastore.de

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This week Sakura from Japan. 

Country: Japan 🇯🇵

Region: Hokkaidō island

Made from: Cow’s milk

Pasteurised: Yes

Texture: Soft

Taste: sweet, acid, creamy

Certification: No

Ageing: 10 days

Sakura is a camembert-style soft cheese from Hokkaidō, Japan. The name means literally Cherry Blossom Cheese. Sakura – cherry blossoms – are a symbol of Japan and there are cherry blossom festivals each year during the season when the trees bloom.  

Sakura cheese comes from the island of Hokkaido which has excellent land and climate for dairy farming and is the first Japanese cheese to win international recognition. 

It is a small round cheese about 7 cm in diameter and 3 cm high.  It is a soft smooth cheese made from cow's milk, Japanese yeast, and microbes and is matured on top of cherry blossom leaves. It is aged for 10 days and sold with a pickled cherry blossom in the center.  Cherry blossoms bloom in April and May so Sakura cheese is also a seasonal cheese only available during this time period. 

Sakura is a creamy white color, and has a delicate, creamy flavor with light sweetness balanced with a slight acidity. There are also notes of shiso leaf. The combination of cheese and aroma of cherry blossom is very unique.  

History

The introduction of cheese to Japan goes back centuries when Mongolian style cheeses were brought over from China and Korea, however cheese did not become part of mainstream Japanese food culture until the Meiji Era of late 19th century.  Even today it is still not a staple of Japanese cuisine, but the demand for cheese has grown over the past years.  The Japanese have started drinking more wine which has resulted in an increased interest in cheese. Cheese has also been broadly recognized as a healthy food rich in protein. 

Founded in 1974 by Mr. Shinichiro Miyajima, Kyodogakusha Shintoku Dairy Farm in Tokachi Plain, Hokkaido was the first to introduce Sakura Cheese and is the most popular producer of Sakura.

Sakura cheese has the extraordinary distinction of having won a gold medal at the Mountain Cheese Olympics in Appenzell, Switzerland in the "soft cheese" category.

How to enjoy it

Sakura cheese can be eaten as a snack or as part of a cheese board. It’s delicate flavor and aroma pairs well with sake. 

Sources: Wikipedia, thewonder500.com, Taste Atlas, ylisza.weebly.com, thedailymeal.com, midorinoshima.com

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This week Aisy Cendré from France. 

Country: France 

Region: Burgundy

Made from: Cow’s milk

Pasteurised: No

Texture: Creamy, smooth, runny

Taste: Salty, smokey, herbaceous, powerful

Certification: No

Ageing: 5 weeks

Aisy cendré is a semi-soft French farmhouse cheese made in Époisses, in the Burgundy region and named after the nearby town of Aisy-sous-Thil. The word cendré means ashen and reflects the fact that the cheese is covered with a thick layer of ashes which gives it a distinct look and flavor. It is made from unpasteurized cow’s milk.

The cheese is first washed in marc de Bourgogne before being rolled in ashes which then cover its rind. Because of the ash it has a grey color.

Its paste has a slightly smoked aroma and ripens into a soft texture, but is typically eaten while still firm. 

It takes at least one month to mature. As it ripens the pate gets softer but it can be eaten and enjoyed when it is firm, and in fact, many people prefer the firmer version. It is chalky and white in color. It is rich and creamy with a high-fat content of 50% It is a very powerful cheese with a strong, slightly smoky aroma. The flavor is salty, smoky and strong.

Aisy cendré is sold in small 8 oz wheels.

History

Aisy Cendré is made by the Berthaut dairy which is based in Époisses and produces Époisses cheese which was first made by Cistercian monks at the Abbaye de Pontigny and the Abbaye de Fontenay in the 15th century. Aisy Cendré is an evolution of Époisses. It was originally made with the milk of cows of the Eastern Red Pie breed and it is said that it was used to feed the workers during the months of the grape harvest.

How to enjoy it

Aisy Cendre’s strong flavor goes very well with apples and pears. Pair it with a local full-bodied Burgundy like a Cotes de Nuits Villages. 

 Sources: LeCheese, Wikipedia, Cheese.com, Au Fromager de Rungis, Nicolas, TasteParis

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This week Oka from Canada. 

Country: Canada 

Region: Quebec

Made from: Cow’s milk

Pasteurised: Both pasteurised and unpasteurised

Texture: Semi-firm

Taste: Nutty, creamy, fruity

Certification: No

Ageing: 30 or 60 days

If you want to find a truly Canadian cheese, look no further than Oka. Named after the town of Oka in Quebec, it was created in 1893 by the Trappist monks of the Oka Abbey. 

Oka is a semi-firm, washed-rind cheese with a pungent aroma and an orange rind. The paste is pale yellow. It’s made from raw or pasteurized cow’s milk. It is buttery with a soft creamy flavor with fruity, nutty notes. It melts very well. 

The rind becomes more coppery coloured the longer the cheese is aged.

There are four types of Oka cheese available:

Regular Oka made using pasteurized cow's milk and ripened for three to four weeks.

Classic Oka which is also pasteurized and ripened for two months.

Providence Oka which has a more creamy, soft texture.

Light Oka which is similar to 'Regular', but with a lower percentage of fat.

History

Oka cheese has a fascinating history. The Trappist monks of the Abbey of Notre-Dame du Lac (known as Oka Abbey) in Deux-Montagnes, Quebec originated from the Abbaye de Bellefontaine in France. In February of 1893, Brother Alphonse Juin brought the recipe for Port-du-Salut cheese all the way from France to his brothers in Canada in order to help the monastery make ends meet. Brother Alphonse tweaked and adjusted the Port-du-Salut recipe, resulting in Oka cheese. That same year, this unique Quebec cheese won first prize at the Montreal Exhibition and has gone on to become a Canadian classic, produced by the monks from 1893 onwards.

In 1918 the monks shared the Oka recipe with the Cistercian Abbey of Our Lady of the Prairies in Holland, Manitoba, who started to make a Fromage de la Trappe in the 1980s using the recipe. It is still produced in small batches at the Abbey and is only available in Manitoba.

In 1981, the rights to produce Oka were finally sold by the monks to Agropur, Canada’s largest cheese cooperative. The cheese is made in the Fromagerie Oka, just down the street from the original Trappist monks’ monastery. Most of the staff have been making Oka for more than 25 years and some have worked with the monks themselves. 

How to enjoy it

Oka’s ancestry is the French cheese Port Salut so naturally, it pairs well with a French Burgundy, made from Pinot Noir. It also goes well with Zinfandel. It can be used in fondue as it melts very nicely. Pair its nutty, fruity aromas with nuts and fruit such as walnuts or cashews, figs, grapes or apples. 

Sources: Tasteatlas.com, Wikipedia, Fromageoka.ca, The Globe & Mail, Food Network Canada, Cheesewiki.com, 12Bouteilles.com

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This week Sbrinz from Switzerland. 

Country: Switzerland 🇨🇭

Region: Central Switzerland: Lucerne, Schwyz, Unterwald, Zoug, Muri district in d'Argovi

Made from: Cow’s milk

Pasteurised: No

Texture: Hard, dense, flaky

Taste: Butterscotch, nutty, spicy, tangy

Certification: AOC, AOP

Ageing: at least 18 months

Sbrinz is an extra-hard full-fat cheese from central Switzerland. It is sometimes said to be the "Father of Hard Cheeses." It is produced in only 42 dairies and only local cow's milk is used in production. 

It comes in large 45 kg wheels and is somewhat similar to Parmigiano Reggiano. The main difference is that it is made with whole milk instead of skimmed milk which gives it a smoother, and nuttier flavour.

It is aged for at least 18 months at which point it is good for slicing. At 24 – 30 months the flavours develop further and it can be crumbled or grated. It can continue to be aged for eight years or more increasing the flavour profile, becoming spicier and more aromatic, and developing a granular texture. 

Sbrinz is produced naturally using just milk, salt, and rennet. There are no additives of GMOs used in production and the local breed of brown cattle who produce the milk for Sbrinz are fed exclusively on grass in summer and hay in winter. Each 45 kg wheel of Sbrinz AOP is made from a little more than 600 litres of fresh raw milk.

The milk is heated up in vats while being continuously stirred. Then rennet is added to the hot milk, and later the whey is separated by cutting the mass into equally sized particles with a cheese harp. The mass is then poured into moulds, turned and pressed until no more whey is drained off.

The wheels of Sbrinz are then stored in a brine bath for at least 15 days. Next, the cheese is dry-aged and sweated in a gently warmed cellar for 2 months. Finally, the wheels are stored for at least 18 months upright - not horizontally - until ready to be eaten. 

You can visit the Sbrinz ageing facility in the cellars of EMMI Schweiz AG part of which is located under the river Reuss, and which was built as long ago as 1926. About 60,000 wheels of Sbrinz are stored here.

History

The Celtic ancestors of the Swiss were making cheese centuries before the birth of Christ and that cheese may have been an ancestor to modern Sbrinz. Some say Sbrinz was first mentioned in 70 AD, others that it is mentioned in contracts dated around 1200, but what is sure is that it is mentioned in documents kept in the state archive in Bern dating from 1530. In the 16th century, cheese was gathered in Brienz for transport to Italy by mule. The name Sbrinz may have been based on the Italian name “lo sbrinzo“. 

Sbrinz first received international legal protection in 1957. In 2001 it received AOC status providing specifications for the processes that must be followed in order for a cheese to be labelled as Sbrinz. In 2013 it received AOP certification (appellation d'origine protégée).

How to enjoy it

Sbrinz is often used instead of Parmesan cheese in Swiss cuisine. It can be sliced with a cheese slicer at 18 months and once aged a little more can be broken into chunks or grated. It is delicious eaten plain or grated into pasta, risotto or other gratin dishes. 

It goes very well with a glass of champagne or sparkling cider. 

Sources: Sbrinz.ch, cheese.com, Wikipedia, Cheeses from Switzerland, artisanalcheese.com, Frerejean Frères

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World Cheese Encyclopedia - Each Sunday learn all about a new cheese. This week Boulette d’Avesnes from France.

Country: France 🇫🇷

Region: Avesnes

Made from: Cow’s milk

Pasteurised: No

Texture: Creamy, smooth

Taste: Spicy, pungent

Certification: No

Ageing: sold fresh, aged 30 days or sometimes aged up to 3 months

Boulette d’Avesnes takes its name from the small town of Avesnes on the border of France and Belgium. Boulette d'Avesnes is a cow's milk cheese with a long history and profound smell and flavour. The cheese has a distinctive cone shape (although the word boulette in French translates more literally to pellet or ball) which is moulded by hand. 

The cheese is usually flavoured with paprika, parsley, pepper, tarragon, or cloves and also traditionally covered in paprika, or annatto (a natural food colouring) – which gives it its red colour. It has a washed rind and is washed with beer weekly if and when it is being aged.  Most boulettes are sold fresh and are supposed to be eaten within 30 days, but they can also be aged in ripening cellars for a few months.

The cheese is yellow or red on the outside and the rind is very thin and delicate. The paste is yellowish-white with some flecks of green due to the herbs used for flavouring. The taste is remarkable and completely unique – pungent, a bit spicy, with some sour notes. The texture is soft and crumbly. 

History

Boulette d’Avesnes goes back at least to the 16th Century, when the Benedictine Monks of the Abbey of Liessies, a monastery in the North of France, wrote about a "bouille d'ammage" or “cone of cheese”. They also mentioned that August was the “time of cones” as it was during this time that the locals would make the cones of cheese. 

Boulettes were originally produced from buttermilk as a by-product of butter making. Or from the leftovers of other cheeses such as Maroilles. The story goes that when the Boulette d'Avesnes was first made, the left-overs of Maroilles cheese would be left sitting on a windowsill to dry for an entire month. After that, the cheese would be washed in beer and then left in a cellar for three months. Nowadays, the cheese is mostly sold fresh or aged up to 30 days.

How to enjoy it

Boulette d’Avesnes has a very strong and distinct flavour. Most people either love it or hate it, but you should certainly try it. Because of its strong flavour, it goes well with a Belgian beer like a Chimay, you can try it with gin, or with a robust red wine that can stand up to the powerful flavour of the cheese. We recommend trying a Corbières. 

 Sources: cheese.com, La Cuisine Paris, fromages.com, Wikipedia, Belgian Beer Tourism

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This week for the launch of Volume 3 we are starting with a cheese from the homeland of our founder -  Oscypek from Poland. 

Country: Poland 🇵🇱

Region: Tatra Mountains

Made from: Sheep’s and cow’s milk

Pasteurised: No

Texture: Semi-firm

Taste: Smoky, salty, sharp

Certification: PDO

Ageing: up to 14 days

Oscypek is a spindle-shaped smoked cheese made in the Tatra Mountains region of Poland. It is a traditional cheese, made of salted sheep’s milk by special cheese-maker experts named 'Baca' (pronounced batsa).

Oscypki (the plural of Oscypek) can be found in three sizes. There are small oval-shaped versions, medium barrel-shaped versions and big spindle-shaped versions. You can also find it in other shapes, such as roosters, hearts or deer shapes. Only the largest spindle-shaped version can officially be called Oscypek according to the EU PDO certification. 

To meet the rules of the certification, Oscypek must be made from at least 60% sheep’s milk, must weigh between 600 and 800 g and measure between 17 and 23 cm. It can only be produced between late April to early October when the sheep live outside and graze on fresh mountain grass. 

During this season, the sheep are milked twice a day. The cheese is produced by the shepherds themselves – the baca - in small huts where a fire is kept burning continuously. It takes six or seven litres of milk to make 1kg of cheese. Fresh unpasteurized milk is heated – a minimum of 60% sheep’s milk, the rest being cow’s milk. Rennet is then added and the mixture is stirred until lumps appear. It is then rinsed several times with boiling water and squeezed. The cheese is then shaped by hand and pressed into carved, wooden spindle-shaped moulds called oscypiorka. The forms are brined in barrels for 24 to 48 hours, after which they are hung from the roof to be cured in the hot smoke from the fire for up to 14 days. The oscypki are smoked using pine or spruce wood, which gives them their beautiful rich golden colour.

Any cheese that is not produced according to the strict PDO criteria must be sold as serki góralskie (highland cheese).

The paste of Oscypek is a creamy white colour with a rubbery texture a bit like mozzarella but quite firm. The aroma is smoky and the taste is salty, briny and smoky with a hint of chestnuts. 

History

Oscypek’s history is said to stretch as far back as the Vlachs, a tribe that came to Podhale from the Balkans somewhere around the 12th or 13th century and brought with them the tradition of sheep herding and cheesemaking. The name oscypek probably comes from the word ‘scypać’, which means ‘to split’ in the local dialect, referring to the cheese moulds which are split into two parts. Another possible meaning of the word ‘scypać’ refers to pinching or kneading which is also a part of the cheese-making process.

The first official mention of cheese production in the Tatra Mountains was in 1416 in a document from the village of Ochotnica. The first written recipe for Oscypek was recorded in 1748.

According to the Tatra Museum, the patterns on the cheese made by the wooden moulds were connected to the particular function each cheese was meant to be used for. Sometimes, they were used as currency to pay the shepherds. They were also given as gifts to the Church or the King’s court.

The moulds themselves are made by the Baca from sycamore wood, as it is the only wood that doesn’t affect the cheese’s taste. The job of a Baca is very traditional and you can still find many of the cheese-maker/shepards dressed in the typical regional clothing; a woollen broadcloth coat, moccasins, a leather vest, and a characteristic black felt hat. Oscypek was granted Protected Designation of Origin from the European Union in 2008. 

How to enjoy it

Traditionally, Oscypek is eaten raw, grilled or fried. Its smoky salty flavour is delicious with cranberry or lingonberry jam from the region. There are also lots of different recipes for it such as pan-fried with onions, grated and mixed with egg then fried on bread, or baked with bacon. Oscypek pairs well with a local Polish beer or a shot of Polish vodka.

Sources: Wikipedia, BBC.com, cheese.com, cookingtheworld.com, Slow Food Foundation, Crown Wine & Spirits

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This week Kashkaval from Eastern Europe. 

Country: Bulgaria 🇧🇬, Romania 🇷🇴, Serbia 🇷🇸

Region: Eastern Europe

Made from: Cow’s and/or sheep’s milk

Pasteurised: No

Texture: Semi-hard

Taste: Salty, spicy, hint of olive oil

Certification: PDO in Romania

Ageing: 6 months

Kashkaval is a semi-hard yellow cheese made of cow’s milk, sheep’s, or both and can be found across many countries in Eastern Europe and the Mediterranean. The name is similar in Romanian, Bulgarian, Macedonian, Serbian, Albanian, Russian, Turkish and Arabic. In Romania, it is called cascaval, in Greek kasseri and in Turkish ksara. It is also found in Hungary, Croatia and Slovenia. In the countries in the region, the term Kashkaval is often used to refer to all yellow cheeses. 

Often called the « cheddar cheese of the Balkans », its taste is similar to UK cheddar. Kashkaval’s production is unique in that the curds are given a hot bath during the production process. The cheese is aged for six months. Once mature it is semi-hard in texture with a light yellow paste. The flavor is spicy, salty, piquant and can have a hint of olive oil.

Where you will find it

Albania

In Albania, kaçkavall is considered a traditional Albanian cheese, and is produced using cow’s or sheep's milk. It is widely used as a side dish. Many traditional restaurants will bring plates of raw or fried kaçkavall as an appetizer before the main dishes are served. 

Bulgaria

In Bulgaria, kashkaval that is made from cow's milk is known as kashkaval vitosha, the variation made from ewe's milk is called kashkaval balkan and when made from a mixture of both kinds of milk it is called kashkaval preslav. In Bulgaria, it is considered a traditional food and is used in pastries – such as the kaskavalka – and in snacks. It is commonly used on pizza and in the Bulgarian snack called “princess” which is grilled bread with kashkaval and sometimes ground pork meat on top. 

Romania and Moldova

In Romania and Moldova, cașcaval is used to refer to a number of cheeses made of sheep's or cow's milk. Dobrogea is made from sheep's milk, Penteleu is made from a mix of sheep's and cow's milk), and Dalia and Rucăr are both made solely from cow's milk. Many Romanian dishes are made with the cheese, like caşcaval pane (breaded fried cheese) or mămăligă cu brânză (polenta with cheese).

Serbia

Kačkavalj is one of the six traditional cheeses of Serbia. In Serbia, it is officially made from sheep’s milk and is a protected brand of the city of Pirot. The story goes that it was brought to Pirot in the 1810s by Dalmatian or Italian cheesemakers who settled there when it was still a part of the Ottoman Empire. Other cheeses, made from a mix of cow and sheep milk, can be found with the name kačkavalj but they cannot be called pirotski (of Pirot).

Kashkaval cheese is found across the Eastern European region and is also popular in Israel, Russia and the Levant (Syria, Palestine, and Lebanon) 

History

The name kashkaval probably comes from the Italian word caciocavallo. Caciocavallo comes from the Latin word caseus (cheese) and may also come from the word caballus (meaning horse). According to this theory, the word cavallo (horse) is part of the name because of a tradition of drying the cheese by hanging two gourd shaped balls of caciocavallo over a wooden pole as if they were placed on a horse's back.

How to enjoy it

Kashkaval is a very versatile cheese. Due to its semi-hard texture it can be eaten alone as part of a cheese platter or can be grilled and grated. It is excellent used on pizza, in pasta dishes or in pastries. It pairs well with a Chardonnay or Sauvignon Blanc or you can also enjoy it with a local red wine of the region such as a Bulgarian Borovitza.

Sources: Wikipedia, Cheese.com, Bulgarianfood.eu, Bulgarianwinetours.com, wineanorak.com

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