List of Cheeses and Where they come from

Say Cheese! The resource that makes food taste far more exquisite than it actually is, giving you all the right kind of feels, where one feels like they are melting into oblivion, when it is eaten, this is a dairy product that has been around for hundreds of years and is still one of the most popular foods to be ever eaten. The variety of flavors, textures and forms that cheese takes, is a source of wonder to many. Cheese is composed of fat from milk, proteins, and some even have molds on them. Wood smoke, spices and herbs are often added to cheese to give them flavor. There are hundreds of varieties of cheeses but we at Specialfoodz are going to be listing just eight of them, so here goes.

1.     Pecorino Cheese – Dated to at least 2000 years back, where it was first made in the Roman countryside, this cheese now mostly made in Italy, is prepared using Sardinian Sheep milk. The cheese is curdled, salted and then placed into molds where it later takes its shape. The flavor is rich (no surprise there), giving any meal you have a better taste. You could cut it into blocks or grate it onto pasta to make complete use of its delectable tastiness.

2.     Parmigiano Reggiano – Another variety of cheese made in Italy, this nutritional dairy product is one not many can beat in its taste and flavor. Think fruity, nutty, buttery, and saliva inducing and you get Parmigiano Reggiano. The best part about this cheese is the fact that it can be eaten alone and retain all its taste and splendor. People even go as far as to calling it The King of Cheese.

3.     Beaufort D'ete – Also popularly referred to as Prince of Gruyères, this is the sort of cheese that Fondue will taste enticing in. The Beaufort D'ete, has a smooth hazel nut finish to it and its looks make it seem all the more appetizing.

4.     Burrata – Something that resembles Mozzarella cheese in its form, hollowed out as a ball, the Burrata is another item on the list of cheeses from Italy. The cheese itself is soaked in cream making it almost look like globs of ice cream. Burrata is usually tender and moist (what did we say about it looking like ice cream), with its outer layer being a bit thicker than what is inside, making it seem like the cheese might ooze of it if held too tightly.

5.     Greek Feta – This variety of cheese whose origins makes its way into Greece is made using Sheep and Goat milk. It is savory, tangy, lemony and milky rich in its taste. Usually eaten as an accompaniment to something, this moist and creamy textured variety is a favorite of Americans as they make their own version of the Greek Feta.

6.     English Farmhouse Cheddar – Now we don’t know anybody who has not been introduced to any variety of cheddar cheese. But what if? So we took the burden on informing yall of the essence of what is Cheddar. Made in Somerset, England, this salty and meaty flavor with just a hint of Sulphur to go with it is a perfect combination that one could eat with any sort of meat or even eggs.

7.     Roquefort Cheese – Another one for the French this, senior both in its history, looks (it looks aged to be honest) and of course in flavor. Made out of Sheep milk, it has a fruity, salty and rich sort of quality to it. The texture is pasty and sticky at the same time and is known as one of the most flavored cheese of all time.

Paneer – Although not many are not aware of this fact, paneer (cheese made in south Asia) is in fact cheese. Common to India, Afghanistan, Pakistan and Bangladesh, this variety of curd cheese, made by curdling heated milk along with vinegar, lemon juice and another kind of food acid, this is one acid set cheese that makes its way to salads, curries, gravies and