Cheese Board

With the ocean of cheeses out in the market today, it’s often a dilemma which one to choose.

It’s an expensive business buying cheese, so, we usually stick to our favorites.. the ones we know and love.. the ones we don’t stay firmly on the shelf.. such a pity.

There is a whole world of flavours out there, waiting to tantalize your taste buds..

I will describe different cheeses: their textures & flavours so you can experiment.

That’s the crux of cooking, changing little things can transform dishes.. it’s fun..

• Parmigiano reggiano:

Otherwise known as Parmesan.. This is king amongst hard cheeses. Its rough, grainy chunks cut from the wheel are known through out the land.

It should have a sweet, fruity aroma, its flesh should be refreshingly yellow, and its taste unforgettable.. fruity, salty, strong & rich but not overpowering in any way.

Its brittle crumbly texture should melt in the mouth, be neither dull, bitter or smell like ‘old socks’.
Buy it in small amounts or freeze it and use it straight from the freezer to obtain full benefit.

• Grana panano:

Also parmesan, but a cheaper version than parmigiano reggiano which is the ‘piste de resistance’ in hard cheeses.
Grana means hard, panano refers to the region where the cheese is made.

Uses: A good alternative to parmesan but often lack that ‘kick’ in flavor.

• Pecorino:

A Ewe’s milk cheese, made in & around Tuscany. Delicious from young when they have a firm but supple texture with a nutty sweetness.
More mature cheeses have a grainy texture with a pungent burnt caramel aroma.

Uses: Excellent alternative to parmesan, with a strong distinct flavor unique to this cheese adding another dimension to dishes.

• Caciotta toscano:

Made from cow’s or ewe’s milk, depending upon the season.
It has a thin pale yellow-beige rind, the cheese itself has a creamy but slightly acid feel on the tongue while remaining mild rather like Gouda.

Uses: A great one to be included on the cheese board for bread or crackers to add something different.

• Taleggio:

Made from cow’s milk, this has a distinctive square shape with a sticky terracotta coloured rind.
The cheese its self has a consistency of a good Brie.. sweet, soft and gooey.

Uses: Definitely one for eating not cooking.

• Gorgonzola:

Made from cow’s milk, this cheese dates back to the tenth Century.
It has a unique, distinctive sweet, tangy spicyness which unfolds in the soft gooey body of the cheese.

Uses: Very versatile, cook with it or eat it straight from the wrapping. ( I still remember cheeses when sold being wrapped in waxed paper.. oh! those were the days)

• Ricotta:

Made from cow’s, ewe’s or goat’s milk. This cheese has a consistency of tiny, fine white curd pieces. Buy it fresh.

Uses: Used in both sweet & savoury dishes, its versatility is endless.. in salads, stuffing for pasta or sweet pastries, antipasto… the list is truly endless.

• Mascarpone:

Made from cow’s milk, this is more of a cream than a cheese with a superb velvety texture. Like Ricotta it has a thousand and one uses.