4 varieties of cheese you must try!

4 varieties of cheese you must try!

Currently as many as 4 thousand varieties of cheese are produced in the world. However, the popular delicacy is not only made in Italy or France - it is also produced by Norwegians, Poles, Germans and Turks. Which types of this delicacy are worth trying and which varieties are particularly appreciated by lovers of this snack? Here we suggest!

French roquefort

Roquefort, also known as the "king of blue cheeses" is a blue cheese made from sheep milk, distinguished by an extremely long history. According to legend, this delicacy was discovered as early as in the seventh century by a boy who left a piece of snack in a cave, and when he returned for it after several months, the cheese was refined by blue mold. The name of the specialty itself, in turn, refers to the village, which is the only one in the country with its capital in Paris that has the right to produce it. Amateurs of this variety of blue cheese pay special attention to its unique spicy taste, which goes hand in hand with its excellent, crumbly texture.

The cheese goes well with walnuts, pears, and fresh bread.

Italian Parmesan cheese

This Italian delicacy is one of the most recognizable cheeses in the world (a good quality product can be bought e.g. in places with organic food and in online stores such as https://sklep.estella.pl/pl/p/Parmezan-100g/348). Its history dates back to the 13th century - that is when monks from Parma created the delicacy, which two centuries later began to gain popularity also in other countries of the Old Continent. Parmesan cheese is based on unpasteurized cow's milk. In the production process of the Italian cheese a significant role is played by, among others, appropriate temperature (about 33-35°C) which allows to obtain ideal consistency. A characteristic feature of this snack from sunny Italy is characteristic and unusually intense aroma and sweetish aftertaste.

Parmesan tastes fantastic with the addition of dried apricots or grapes, and creates an ideal duet with red wine.

Cypriot halloumi

Thinking about the leading ingredients of Cypriot culinary art, it is impossible not to mention halloumi. This aromatic cheese, produced from sheep milk (or the mixture of cow, goat and sheep milk) is responsible for the unique taste of many dishes prepared in this part of the globe. On store shelves it can be found most often in the form of neat cubes or characteristic half-circles, which are usually white or light yellow in color. What is interesting, many specialists emphasize that halloumi is distinguished by the presence of many valuable vitamins (e.g. A or E) and mineral components (e.g. calcium and magnesium), thanks to which it may constitute a great variety of daily diet.

The cheese from Cyprus combines very well with fruit (e.g. watermelon) and salads.

Polish rokpol

Rokpol is a blue cheese, whose taste, as well as appearance, are modeled on the aforementioned roquefort. However, these are not identical products - the Vistula version is based primarily on cow's milk, and its origins date back to the second half of the 20th century. The local delicacy is also distinguished by characteristic veins that cut through the flesh and are best visible in cross-section.

The taste of rokpol cheese will be enhanced not only with fresh bread, but also fruit (e.g. grapes) and white wine.

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