Wednesday, April 18, 2012

13 Cheeses Everyone Should Know

It's only too Silly to even think about CHEESE right now. But When I came across the Directory for Cheese Lovers I had to jump at the oppurtunity to atleast take a sneak peak - just to Brush my knowledge you know. And little did i know its going to send me into a Cheesy-Dream quite literally.

you maybe have to know 13 cheeses -- but since this is my blog - I'm going to give you a low down on the cheeses you have to know for mysake !!!


Country of Origin: France (Normandy)
Type of milk: Cow
Aging: At least three weeks
Best Uses: Eaten as is, on sandwiches, baked in a crust, breaded and deep-fried (giddy-up!)


Country of Origin: France
Type of milk: Goat
Aging: Varies
Best Uses: Crumbled in salads, breaded and fried, in sandwiches, in macaroni and cheese.


Country of Origin: Greece
Type of milk: Sheep and goat
Aging: About 3 months
Best Uses: Broiled with olive oil. Crumbled in salads. Sandwiches. Use in place of Cotija in tacos and other Mexican dishes.


Country of Origin: Italy (Campania)
Type of milk: Cow or Water Buffalo
Aging: None
Best Uses: Fresh with a drizzle of olive oil, coarse salt and pepper. With tomatoes in a sandwich. Pizza!


Country of Origin: England
Type of milk: Cow
Best Uses: As is, in sandwiches, grilled cheese, casseroles.

Monterey Jack

Country of Origin: United States of America (California)
Type of milk: Cow
Aging: About one month
Best Uses: Melted in casseroles, grilled cheese, over chili, cheese dip, any time you want a good melting cheese.

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