To our surprise, there is a very large and diversified world of cheese. Each sort of cheese has a distinct texture and flavor, but their mere appearance also indicates how special they are. Consider blue cheese as an example. It may be distinguished from other cheeses thanks to its distinct aroma and blue spots or veins on the cheese cube. The use of the dairy ingredient in numerous recipes has increased the consumption of cheese globally. Well, it would be acceptable if we said it was used in a cheese sandwich or a pizza, but what about when we said it was used in a cheesy dosa or a cheese paratha? That is the fusion cheese dish that we have given a desi twist.
In fact, I have seen a rise in the cheese obsession in recent years, with street vendors across the nation adding cheese to every item on their menu to give it a desi touch and a fusion feel. The excitement surrounding cheese is enormous, and mozzarella cheese is typically what you see grated on your Maggi, samosas, and pakoras. Due to its rich, creamy texture and fragrant flavor, this Italian variety of cheese has gained popularity all over the world. The soft dairy product, which is often prepared from cow’s milk or buffalo’s milk, is most frequently used on pizzas for an incredible cheese pull.
These types of cheese will only increase how cheesy your life is if you are already overly cheesy. Here are some of the most popular cheeses from around the globe along with suggestions for how to consume them.
- Cojita
Would you want to try some Mexican cheese? In tacos, burritos, soups, and other dishes, this hard cheese is a specialty. This cow milk cheese has two varieties—one that is firm, dry, and salty, and the other that is less salty but moist and has more fat—both of which have a texture similar to feta cheese. If you want to enjoy this cheese, try eating it with avocado and chimichangas, which are deep-fried burritos.
2. Cheshire
This English cheese kind is a time-honored favorite that is also mentioned in a literature from the eleventh century. The cheese’s crumbly texture and salty flavor are both thanks to the cattle that graze on salt marshes. It is made from English cow milk and is given the name Cheshire after the region in England where the cows are raised. In addition to being white, Cheshire cheese is also available in red and blue dye, which gives soups and salads a tangy flavor.
3. Gruyere
Can you determine to which family this cheese belongs? It originates from the Gruyères region of Switzerland and is a Swiss specialty. Since it melts so smoothly, unpasteurized cheese is ideal for fondues and pasta dishes. Over time, the yellow cheese develops a gritty rind and changes from a young, creamy, nutty type to one with a strong, earthy flavor. The cheese is baked and pressed, and because of its mild flavor, it is perfect for French classics like onion soup as well as baking.
4. Nabulsi
Nabulsi, a delicious sheep milk cheese variation that is enjoyed in Nablus in both Palestine and Jordan, is a specialty of the Palestinian region. This regional speciality, which is white in color and flavored with the Middle Eastern spice mahleb, can be used to make knafeh dessert or as fried appetizers. You may also make this semi-hard table cheese with goat’s milk.
5. Feta
We do not believe feta need an introduction. A cheese expert would be familiar with this Greek cheese specialty, which holds the title of the saltiest cheese and is sometimes referred to as the “princess of cheeses.” This robust, square- and triangle-shaped cheese is produced by mixing goat and sheep milk. Additionally, because feta in Greek means “slice,” that is how the cheese derives its name. The non-pasteurized milk cheese, kept in wooden barrels with brine, is ideal for salads.
