Tag: cheese101
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Cheese: Emmental
Emmental is a hard cow milk cheese that hails from Switzerland.
It is what we refer to in Australia as ‘Swiss Cheese’ because of the characteristic holes caused by helpful bacteria. When the cheese cools, during the ageing process, the bubbles formed in the molds remain.
Milk
Cow
Origin
Switzerland
Aged
Varies from weeks to a few years
Aroma
Mild but fruity.
Taste
Very mild and a bit squeaky on the teeth.
Texture
Firm.
Look
Slightly yellow with a thin rind.
Serving
Perfect by itself or on a tasting plate. I love it in a toasted sandwhich.
Wine
Fruity, late harvest whites.
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Cheese: Rosso Di Pienza
Tuscany rosso (red) di Pienza is a firm sheep milk cheese that hails from central Italy.
Famous for its red rind, the cheese has a short ageing process where the rind was traditionally rubbed with tomato paste.
Milk
Sheep
Origin
Italy
Aged
Yes, 30 days
Aroma
Pungent and slightly sweet.
Taste
Sharp yet slight sheep milk bite and some sweetness.
Texture
Firm with very slight flakiness. Red rind that in artisanal cheeses is edible.
Look
White smooth interior, with no openness.
Serving
Perfect by itself or on a tasting plate or cheese board. Pairs well with cold meats
Wine
Bold red wines.
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Cheese: Percorino Al Tartufo
Pecorino al Tartufo (truffles) is a semi-firm, smooth sheep milk cheese that hails from central Italy.
Like its cows milk cousin Sottocenere al Tartufo (truffle) it is a visual sensation. The pale white colouring contrasts perfectly with the specks of black truffle. It is a must try experience despite the price!
Milk
Sheep
Origin
Italy
Aged
Yes, 30 days
Aroma
Pungent and savoury.
Taste
Salty with that sheep milk bite and lots of savoury goodness.
Texture
This cheese has a smooth but firm bite.
Look
White smooth interior, flecked with truffle shavings, with no openness.
Serving
By itself or with other cheeses. Also perfect for grating on pasta especially those with a white sauce.
Wine
No wine required except your favourite.
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Cheese: Italian Piave
The most famous of all Italian cheeses, Parmigiano-Reggiano, has a little brother called Piave. Named naturally enough after the river and region of northern Italy where it is made.
It is every bit as versatile and tasty but because it is aged for less time the flavours are milder and easier on the bank account.
Milk
Cow
Origin
Italy
Aged
Yes, 6 to 18 months
Aroma
Nutty and savoury.
Taste
Nutty with a distinct savoury bite.
Texture
Hard and a little crumbly.
Look
Flaky pale yellow interior. Hard rind stamped with the name of the cheese in large indented letters.
Serving
It is a handy addition to any cheese board and I think it goes great with fruit and berries.
You can munch it by the handful and it excels as a cooking cheese. Add it to your next risotto 🙂
Wine
Your favourite red or white will go well. I like to pair it with a New Zealand or South Australian Sauvignon Blanc.
Related
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Cheese: Sottocenere al Tartufo (truffle)
Sottocenere al Tartufo is a semi-firm, smooth vaccino (cow milk cheese) that hails from northern Italy.
As you can see it is studded with black truffle shavings and is coated in an inedible ash rind infused with herbs so as to flavour the cheese pate.
This cheese is full of flavour with a creamy umami finish. As you can guess it is not the cheapest of imported cheeses but it is well worth the price. As soon as I put it out it gets munched by my family. I feel lucky if I even get to eat some!
Milk
Cow
Origin
Italy
Aged
Yes, slightly.
Aroma
Spicy and savoury.
Taste
Mildly spicy with savoury goodness.
Texture
This cheese has a smooth but firm bite.
Look
Yellow smooth interior, flecked with truffle shavings, with no openness.
Serving
By itself or with other cheeses. Lots and lots of it!
Wine
No wine required except your favourite.
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Cheese: Grana Padano
Grana Padano is a hard cow milk cheese that hails from northeastern Italy. Like Parmigiano-Reggiano, Grana Padano is aged and is similarly grainy in texture and flaky. Indeed, grana in Italian means grain.
It is full of flavour with a distinct but pleasant bight.
As such it is the perfect table cheese and can also be used in salads, sandwiches and grated on stews and pasta. The list is endless.
Milk
Cow
Origin
Italy
Aged
Yes, 16 months to 2 years.
Aroma
Fruity and savoury
Taste
Deep savoury goodness.
Texture
Hard gritty texture but not as much as Parmigiano-Reggiano. Very crumbly.
Look
Yellow interior with little to no openness.
Natural straw-coloured rind.
Serving
Grana is so versatile you can use it anywhere. I even love munching on it as I cook.
And of course any and all pasta 🙂
Manufacturing and Salting Method
Handmade/traditional cheese making methods are used. The curds are partially cooked, then pressed into moulds, dry salted and finally brine salted prior to a long ageing process.
Wine
Cheese.com says ‘ Wines such as Barolo, Zinfandel or Gavi white wine make a perfect match.’
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Cheese: Havarti
I think everyone has heard of this famous Danish cheese. Havarti has world-wide fame as a light and easy table cheese and because it is easy to cook with. It is a relatively new cheese but has become a staple in Denmark
Milk
Cow
Origin
Denmark
Aged
Traditional methods see it aged for 3 months. Modern manufacturing methods see the cheese undergo quicker processes and are not aged.
Aroma
Noticeable sweet and buttery aroma.
Taste
Buttery with a sharp taste (no real bite though).
Texture
The processed version is semi-soft and squeaky on the teeth.
Look
Pale yellow.
Serving
I love it as a table cheese, sliced in sandwiches and grilled on bread. It pairs well with meat, fruit and herbs (especially dill).
Manufacturing and Salting Method
Normal cheese-making methods are used. The curds are pressed into moulds, dry salted and finally brine salted prior to a short ageing process.
Wine
Enjoy with your favourite white.
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Cheese: Moliterno
Moliterno is a hard sheep and goats milk cheese that hails from southern Italy.
It is full of flavour with a distinct but pleasant bight. It is medium on the salt scale and has a hard gritty texture.
As such it is the perfect table cheese and can also be used in salads, sandwiches and grated on stews and pastas.
Milk
Sheep and goat
Origin
Italy
Aged
Yes, at least 60 days and mine was 6 months.
Aroma
Not strong but very present. Smells grassy, definitely a sheep milk cheese.
Taste
Nutty with medium saltiness.
Texture
Hard gritty texture but not as much as Parmigiano-Reggiano.
Look
Yellow straw interior with visible openness. Orange rind.
Serving
I love it as a table cheese and in toasted sandwiches, pastas etc.
Manufacturing and Salting Method
Handmade/traditional cheese making methods are used. The curds are partially cooked, then pressed into moulds, dry salted and finally brine salted prior to a short ageing process.
Wine
Cheese.com says ‘ Wines such as Greco di Tufo, Falanghina, Lacryma Christi del Vesuvio and Aglianico make a perfect match.’
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Cheese: Massdam
Massdam is a moreish Gouda cheese from Holland. It is a light well rounded all purpose cheese.
Milk
Cow
Origin
Holland
Aged
Briefly 4 – 12 weeks
Aroma
It almost reminds me a bit of dried fruit but then the milky smell takes over. It is tantalising.
Taste
I get a strong nutty flavour with a buttery finish that is sweet rather than salty. It is delightfully squeaky on the teeth.
Texture
A semi-hard pliable cheese with many large cavities.
Look
Pale yellow and waxy. The thin rind has been waxed and so it not edible. The interior has large eyes and is very open.
Manufacturing and Salting Method
Curds are pressed into cylindrical mold and excess water is removed. THe wheel is then salt brined before ageing. They are regularly turned.
Serving
It is the perfect cheese board, sandwich, salad and munch by the chunk kind of cheese. It also melts very well.
Wine
I am not a wine paring expert but the team at cheese.com say to try this with:
- White Zinfandel
- Gewurztraminer (PK here, I reckon this wine is the best)
- Chardonnay
- Merlot
- Sauvignon Blanc
- Chianti
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Cheese: Langres
Langres is a delightfully smelly and gooey washed rind cheese from France. Eating this cheese is a must have experience.
Milk
Cow
Origin
France
Aged
No
Aroma
Strong and salty.
Taste
Salty but it has a smooth rounding. Initially you might think the salt is too overpowering but the finish reassures you.
Texture
Gooey
Look
I has an enticing folded skin and and a pale yellow interior. The rind is edible.
Manufacturing and Salting Method
A high acid curd is pressed into small moulds and pressed. Then the small wheels are brine washed as they mature.
Serving
Perfect on a cheeseboard or smeared on crusty bread or grissini.
Wine
Cheese.com suggests ‘…red Wine from Burgundy, Marc de Bourgogne or Champagne’.
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