The moment has come for all cheese lovers to transcend all boundaries and savor the pleasures of a truly international cheese tasting experience. Trying a variety of 5 cheeses would be the ideal way to start.

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.