These cheeses reflect the traditions and flavor of their homeland – those countries where they are prepared and love to eat. This knowledge will come in handy if you are going on a trip or just want to broaden your horizons with interesting facts about your favorite product.
Maytag Blue, США
This cheese has been a family business since 1941 and is valued for its handicraft and good traditions. Maytag Blue is one of the first blue cheeses produced in America by Americans and is therefore particularly respected.
The cheese is made on the basis of cow’s milk and is aged for 5 months. It is eaten both separately and added to salads. It tastes pungent and has a subtle lemon flavor. It goes well with white wine with a citrus aftertaste.
This favorite cheese of the Norwegians bears the name of the Viking prince, who brought the cheese recipe to this country. The recipe was lost and was restored only at the beginning of the twentieth century.
Norwegians are very proud of Jarlsberg cheese. It is made from the summer milk of cows that are grazed in the mountain valleys. The cheese ripens for 100 or more days and turns out to be bitter in taste, golden in color with a barely greenish tinge. The main taste is milky with a nutty flavor. Jarlsberg is served with white, rose and red wines with fruit.
Würchwitz mite cheese, Germany
The process of making this cheese is a bit shocking: it is done with the help of cheese mites, which feed on cottage cheese and form a brown crust by their metabolic foods. The cheese has a special taste, which is impossible to repeat.
Despite occasional bans, production of the Würchwitzer Milbenkäse continues. And the traditional recipe, which takes its roots back in the Middle Ages, is passed down from generation to generation.
Würchwitzer Milbenkäse cheese is aged for 3 months and is very hard in consistency. Serve slightly bitter cheese to white wine. If you have allergies, it is better to refrain from tasting the Würchwitzer Milbenkäse.
Terrincho cheese is produced in very limited quantities and is not designed for mass production, but for the pampering of true gourmets. The name of the cheese translates as sheep’s bread, and the Portuguese attitude towards it is very respectful.
Terrincho cheese is soft, made from pasteurized sheep’s milk and aged for 30 days. In structure, it turns out to be malleable, of a uniform consistency. The whole taste of Terrincho sheep cheese is revealed during the tasting and is optimally matched to Portuguese wines.
Herve cheese has long been the bargaining chip for farmers. Since the XNUMXth century, the spicy soft cheese has fascinated the Belgians and allowed it to become a national treasure. A little later, Herve entered the international market and conquered Germany and Austria.
The cheese has a light yellow color and a red shell created by special bacteria. The cheese ripens for 3 months in a humid cave with a special microclimate and remains there to age. Herve’s taste depends on age – both pungency, salinity and even sweetness. Belgian cheese is traditionally served with beer.