Top-10 cheeses worth trying
Appenzeller is a round Swiss hard cheese. Soaked in white wine or cider and treated with herbs during maturation.
Parmesan is considered the king of Italian hard cheese for its delicate taste with a spicy aftertaste. It is included in the diet of astronauts of the International Space Station, as it is rich in vitamins and minerals, is highly digestible and is a source of valuable concentrated protein.
Cheddar has a nutty, slightly spicy and sour taste. Whole pasteurized or raw cow's milk is used to make this hard English cheese. It matures from two months to five years.
Roncal is a Spanish hard cheese made from sheep's milk. The product comes from Navarra. This cheese matures at least four months. Whole milk of Rasa and Lacha sheep breeds is used for its production. It has a memorable spicy taste.
Bleu d'Auvergne is a French blue cheese. The product has a buttery texture and is relatively mild in taste for blue cheeses.
Idiazabal is a Spanish hard cheese made from sheep's milk. The product comes from the Basque Country and Navarre. It is made from raw and pasteurized milk of lacha and carranzan sheep. The taste is light spicy.
Brie is a French soft cheese made from cow's milk. The product has a slight smell of ammonia, and the mold crust itself has a pronounced ammonia aroma, but is edible. The cheese is characterized by pale color with a grayish tint under the "noble" white mold.
Sainte-Maure-de-Touraine is a French soft cheese made from goat's milk. It has a bluish-gray crust of downy mold. The product is usually served as an aperitif or at the end of dinner. It is also used to make toast.
Stilton is an English blue cheese. The homeland of the product is the counties of Derbyshire, Leicestershire and Nottinghamshire. It is made from local pasteurized milk. Traditionally, cheese is washed down with port wine. It is also customary to serve it during the Christmas meal.
Delice de Bourgogne, or "Burgundy delicacy" is a French soft cheese with a white rind. It is made from milk enriched with cream. The cheese must be covered with mature penicillin mold. The taste is creamy, delicate, goes well with champagne.
Cheese is one of the most common and ancient products in many cuisines of the world. It is hard, soft, melted and brined. Cheese is valued for its high content of milk fat, proteins and minerals, as well as vitamins A, D, C, E, B1, B2, B12, PP. France, the Netherlands, Italy, Great Britain, Switzerland and Germany are considered the best producers of this dish.
