Thirteen Types of Cheese You Might Not Have Heard Of!
It is commonly used as a topping or stuffing for enchiladas burritos and tacos. Anejo Enchilado has a mild and slightly spicy flavor. It has a red, spicy coating with white interior. Enchilado Anejo has a hard and dry texture. The cheese softens but does not melt under heat.
Modern, farmhouse, vegetarian, washed-rind cheese made from cow’s milk. It has a distinctive, earthy aroma. Beneath the brine-washed rind, the deep yellow interior is firm and slightly chalky. It exudes a wonderful complexity of flavors, the zesty acidity underscoring the buttery, savory, meaty character.
Modern, unpasteurized, hard cheese of wheel shape with thin, leathery, polished, natural rind. It is made from buffalo milk has a mild flavor with a hint of almonds.
The cheese is made from cow’s milk. It has a shape of chubby log rolled in oatmeal. The cheese is made with cream-enriched milk, and it is buttery. The toasted oats give it a nutty, yeasty flavor. This cheese has a long history and is made according to an ancient recipe. It is a table cheese which is spread on oat cakes.
Caravane is the brand name of a camel-milk cheese produced in Mauritania by Tiviski. The milk is collected by a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose.
It is a Hispanic-style cheese, known as the “Parmesan of Mexico”. It was originally made with goat’s milk but today cow’s milk is preferred. This cheese is strongly flavored, firm and perfect for grating. It is used in Hispanic cooking, in a manner similar to the way Parmesan is used in Italian cooking. Cotija is commonly used to add a lively garnish to common dishes: simply sprinkle on top of refried beans, salads, chili or lasagna. In Mexico, it is also widely used to enhance the flavor of many savory dishes by mixing directly into the casserole or recipe. In the U.S. it is increasingly popular on pasta. It is typically shredded onto cooked foods, also in salads and with fruit.
The cheese has a shape of cylinder with natural rind. This cheese is very similar to Cheddar, but has a softer, flakier curd and a butter taste.
Filetta comes from Isolaccio, which is south of the town of Bastia. It means “the fern” in Corsican. It has a faint smell of the cellar and fern leaves and is decorated with a sprig of fern.
10. Fontal is tender and buttery with a bland taste and a yellow paste with tiny holes.
Montasio is creamery, unpasteurized, hard cheese made from cow’s milk. The yellow-brown rind is smooth and springy at first, later becomes darker and harder. This cheese was developed in the thirteenth century in monastery of Maggio. The body is firm with small holes. It is creamy, rich and fruity, with a hint of pineapple.
The most popular fresh cheeses in Mexico, this cheese is mild, white and crumbly. It is used commonly crumbled over salads, tacos, chili and burritos.
Semi-hard cheese with a smooth rind and a whitish paste. The flavor of the cheese is mild, slightly sharp.
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