• The Wandering Foodie Travel

Popular Cheeses from around the World

Updated: Nov 10, 2020

CHEESE! I have your attention now, right?

Today I want to talk about some of the different types of cheese and where you can travel to taste the real thing. There are many varieties-over 1000, so here are just a few to get you started.

Feta (Greece)

Feta is a cheese known by most—made from sheep's milk or a combination of sheep and goats milk. It is brined, which gives it that salty, tangy flavour that is highly recognizable. It is an aged cheese and is crumbly in texture. Most know it as an addition to a greek salad but is a versatile cheese and can be used in many different ways.

Époisses (France)

Époisses de Bourgogne is this cheese official name. This cheese is a soft cheese with a red-orange colouring. You can find it made in the village of Époisses and the area surrounding it. Epoisses is made with cow's milk that is either raw or pasteurized and is ripened with the smearing technique and then is washed with brine and brandy. It has a sharp smell, and the taste is spicy. It is often served with a spoon alongside a Trappist beer or Sauternes wine.

Quesillo de Oaxaca (Mexico)

Pasta Filata is what it was called when Dominican friars brought this from Italy to Mexico. They use cows milk to make this stringy white semi-hard cheese. Most commonly used in empanadas and quesadillas.

Stilton blue (England)

Stilton is a famous blue cheese that is from central England. It is produced in the countries of Derbyshire, Leicestershire or Nottinghamshire. If it is not made in any of those countries, it cannot be called stilton blue. Other requirements to maintain the name are that it needs to be cylindrical, unpressed, form its own crust and have the blue veins fanning out from the center. Last but not least, it requires the characteristic sweet and salty flavour.

Pecorino Romano (Italy)

This hard and sweet and salty cheese that is made from sheep's milk hails from the Italian island of Sardinia. One of Italy's oldest cheeses was a staple for Roman soldiers. It is now generally found grated on, pasta the most common one being Carbonara, where it is used to create the pasta dish's sauce.

Emmental (Switzerland)

This cheese is made in the valley of the Emme river in west-central Switzerland. This yellow, medium-hard cheese with its characteristic holes has a savoury but mild fruit flavour. It is used mixed with Gruyere for fondues, sandwiches and soups.

Manchego (Spain)

Produced in the La Mancha region of Spain, Manchego cheese is made with sheeps milk. It has a buttery texture and is aged from 30 days to two years. Its flavour is strong with a nutty flavour—a great addition to your charcuterie board.

Halloumi (Cyprus)

This cheese is popular in the Eastern Mediterranean region of western Asia. Including Egypt and Turkey. With its high melting point, Halloumi is usually served grilled or fried and made with rennet to curdle the unpasteurized milk from sheep and goats and sometimes cows milk. Served with vegetables and salads or even as a breakfast food in some regions.

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