Cheese are laid to rest in particularly controlled situations where they are allowed to develop the look, the texture, the flavor, as well as the aroma properties that make them unique. With aging, the bloom blossoms on Camembert, the holes magically turns into Swiss, and the veins burst through Gorgonzola.

While the cheese ages, microbes and enzymes grow inside, breaking down the proteins and milk far into several complex amino acids. The result, a rich texture and an intense flavor.

In order to have their own unique characteristics, most cheeses are aged between the periods of two weeks to two or more years. Therefore, the longer the cheese is aged, the firmer, sharper and more distinctive its texture becomes.

Cheeses like the Stravecchio Parmigiano Reggiano for example, are ripened for 24 to 36 months, giving it a nutty-fruity taste and a hard, gritty texture. Some cheeses are eaten fresh right away and not ripened at all, just like the ricotta, cream, and cottage cheeses.

But, some cheeses are ripened “half way through” these cheeses are known as semi aged cheese for about 5 to 10 weeks only. And one of the greatest tasting semi aged in the market today is the Bucheron Soignon cheese.

Bucheron is made from pure goat’s milk and is a native delicacy of Loire Valley in France. is a very favorite ingredient for salads and sandwiches because of its rich taste and is widely available as well. It has a soft, creamy center that has almost the same texture as a typical chevre (goat cheese), but typical is the last word that would describe this particular cheese.

One unique feature of the Bucheron cheese is its packaging it is made in short logs and aged before it is cut into smaller rounds. Its creamy center is surrounded by a much harder and tangier cheese that has a sharp and complex taste that, a lot better than your typical chevre.

A very interesting characteristic of the Bucheron cheese is its structure it has a layer of gooey cheese around the large chalky core, and a thin bloomy layer of mold like that or brie cheese. Softly ripened cheeses age from the outside in, that is why they have an interesting center.

Thanks to the natural magic of mold, you get two cheeses in one block: a creamy, mushroomy center with a dry and clay-like and mildly tangy fresh goat milk cheese at the crust. It tastes perfectly with Bordeaux’s or any other dry. Get some Bucheron cheese today and sink slowly into heaven.

Learn more about Bucheron Cheese.

If you are also crazy over white sauce piazzas, then you will agree that the mere thought of melting cheese on a pizza can turn any tomato sauce devotee into a white sauce fanatic in no time. But the interesting about white pizzas is that, it is the cheese that makes it tastier and not the pie itself usually a hefty combination of Due Latte, Fontina, and Buffala Mozzarella.

Every home has a pizza box stashed somewhere. It is one of America’s favorite dinners and has already saved thousands of people’s dinner problems. Knowing that you can just dial a pizza for dinner while you are busy are work or while waiting for your kids from schools is a breath of fresh air.

Ask any chef and you will get the same answer the key to making an exceptional pizza is the cheese.

Have you ever wondered what pizza would be like if it were not for the cheese? Perhaps it will just be plain tomato sauce and flatbread.

Putting the right cheeses on your pizza are just as important as making sure that your oven is at the right temperature. So if you want to have a great tasting pizza, use only the best of cheeses.

Fontina – cow

A kind of Italian cheese, Fontina cheese can be semisoft or firm depending on where it is from and how long it has been aged. It can be mild and creamy, as well as pungent and intense. It is a very popular cheese for Italian cuisines.

All Fontina cheeses are made only from cow’s milk. The milk has to be raw, and be as fresh as possible. . And because it is great for melting without ruining its flavor, Fontina cheese is a must for any pizza. Check out cow’s milk cheese.

Due Latte – sheep

This cheese is from the south of Alba in Northern Italy. Most of the Due Latte cheese that we find today is a combination of cow’s and sheep’s milk. Although the blend is fine, traditionally Due Latte is made only from unpasteurized sheep milk.

This type of cheese is not salty or intense, but is mild and creamy instead perfect for pizzas. Check out Due Latte.

Buffala Mozzarella – buffalo

Saying that a pizza should have mozzarella cheese is an understatement. However, not just any mozzarella cheese will make a pizza taste great mozzarella cheese made from buffalo’s is milkier in taste and has higher moisture content compared to mozzarella from cow’s milk. It is richer and is sweeter than cow mozzarella too!

The Due Latte, Fontina, and Buffala Mozzarella are the three best cheeses to use in your pizza. Perhaps they are all melt well, or perhaps they have varying fat content that creates a perfect balance. Either way, the combination of these three cheeses on a pizza is just plain heaven.

Buy these three cheeses at your favorite gourmet cheese shop.

In certain specific cases you might have to pack some cheese after all. For example, if you are fortunate enough to visit Paris you might want to carry some of the exotic cheese that’s available there back home. Not knowing the packing technique could put into a major soup. Departing from Paris without being able to take home some cheese can deeply sadden you. Packing it well so that the flavors remain intact will be foremost on your mind under such circumstances.

Cheese is an ideal food item suited for travel. Liquid taste enhancers likes ketchup can spill over. Kids are known to be messy eaters. They tend to handle food carelessly in vehicles while traveling. Dirtying your car with food leftovers is not a very pleasing idea.

cheese proves advantageous in many ways.Cheese can be carried comfortably without having to worry about leaking or spilling.Consuming cheese on the move is also quite easy.You can have it with a variety of snacks, biscuits and fresh fruits. All of us relish a cheesy touch in our regular dishes.

There must be a way to retain the freshness of packaged cheese.Once you are aware of the methods, there is no need to be cautious while buying cheese for travel. All you need to do is to refrigerate it 24 hours in advance.Refrigeration will take away the heat and ensure freshness.Before leaving home you need to pack it securely in an insulated box.This is the ideal way to shield it from the heat and keep it fresh for longer time period.As soon as you board the flight, the atmosphere becomes ambient for the cheese.As a result, the conditions no longer threaten spoilage.

Cheese is liked by people irrespective of their age.You will hardly find somebody who does like cheese.It also proves to be an ideal snack for children or adults who are lactose intolerant.Being low on lactose, cheese is one of the few milk products which can be safely enjoyed by them. Cheese makes sandwiches tastier than ever.Now that you have gathered useful tips on how to pack cheese for travel, nothing should actually deter you from packing some and starting off on an intriguing journey.

Find out more about packing cheese.

5 Foreign Cheeses

Cashel Blue
Cashel Blue is semi soft in texture which hardens when refrigerated for about 15 days. Fresh Cashel Blue has a subtle cheesy flavor which deepens as it ages. Cashel Blue is manufactured from cows’ milk and only one Ireland household is trained to make it. A combination of Cashel Blue and white Sancerre, makes for a tasty treat at room temperature.You can eat it raw or blended with yoghurt for interesting salad dressings. Being a strong flavored cheese, Cashel Blue ideally complements preparations like stuffed button mushrooms and is ideal for steak toppings as well.

Ekte Gjetost
Ekte Gjetost was initially manufactured in Norway.Ekte Gjetost is prepared from goats’ milk, the cheese solidifies as soon as it is made. Ekte Gjetost is essentially dark in color. Ekte Gjetost has a dominating cheesy flavor which goes well with dry Chardonnay or Riesling. Pears and apples acquire a whole new flavor when dipped in liquefied Ekte Gjetost. Ekte Gjetost is a sweetened cheese which goes well with toasted slices of bread, eaten mainly for breakfast. The combination is especially enjoyed by kids

Halloumi Cheese
Halloumi is a white cheese with a distinct salty taste. Made in the islands of Cyprus, Halloumi is made from sheep and goat milk. Storing Halloumi cheese becomes easier when mint is added to it which acts as a preservative. However, mint possesses a definite flavor of its own which tends to make the taste of this cheese slightly different. Halloumi provides a richer flavor when stored. The actual taste of Halloumi cheese is pronounced when it is charcoal grilled and garnished with a sauce which is a blend of olives, lemon juice and parsley.Grated Halloumi cheese proves to be the ideal additive for pastas as well as chicken preparations. Tsipouro and ouzo go well with it.

Bra Duro Cheese
A cheddar variant, Bra Duro needs to be kept for 2 years after being prepared, before selling. Made from cows’ milk, freshly prepared Bra Duro solidifies immediately. The taste in not very pronounced but is suggestive of spices and nuts.Bra Duro is manufactured in Italian farmhouses and proves ideal for dishes which need a pronounced aroma and taste of the cheese being added.The cheese goes well with amber beers red wines brewed in Italy.

Amarelo Cheese
Amarelo is of Portuguese origin and is made from a blend of sheep and goat milk. Although it sports a hard texture, the cheese tends to soften at room temperature. Eating it raw along with cherries, grapes and plums could prove to be a treat. The earthy taste of Amarelo is enhanced when added to dishes like grilled shrimps and lobster bisque. The cheese goes well with port wine and Italian Amarone wine.

Tasting this entire variety of cheeses provides for a worthwhile and diversified experience.

Buy these cheeses at your nearest cheese store.