11 emblematic cheeses of the world that will make you travel without leaving home
Every March 27 is celebrated as International Cheese Day, and although it seems to us the ideal excuse to pay tribute to this highly appreciated product, the truth is that any time is a good time to vindicate the value of one of the oldest foods in history. Each country has its own specialty, its own traditional recipe and its own unique way of enjoying it. From aged cheeses with years of maturation to the freshest and creamiest, this food has been part of the history of mankind since time immemorial. Today we invite you on a journey through 11 iconic cheeses from different corners of the planet. We will learn about their origin, their characteristic flavor, how you can use them in the kitchen and, of course, which drink is their best companion. But be warned, maybe when you see the complete list, you may want to reorganize your next purchase :)
1. Parmigiano Reggiano (Italy)
Known as the "King of Cheeses", Parmigiano Reggiano, or Parmesan as we would say colloquially, is made in the Emilia-Romagna region with raw cow's milk and an artisanal process that has remained almost unchanged since the Middle Ages. It is matured between 12 and 36 months, which gives it its grainy texture and unmistakable umami flavor, with notes of nuts and caramel.
How to enjoy it: Grated on pasta, risottos or soups, in slices with balsamic vinegar or as an aperitif with figs and nuts.
Ideal pairing: A good dry Lambrusco or a Chianti, to balance its intensity.
Roquefort (France)
This sheep's milk blue cheese is cured in the caves of Roquefort-sur-Soulzon, where the fungus Penicillium roqueforti gives it its characteristic blue veining and strong, slightly spicy flavor.
How to enjoy: In a sauce for meats, in a salad with walnuts and pears or spread on toast with walnuts and honey.
Ideal pairing: Sauternes (French sweet white wine) or a Port, which soften its intensity.
3. Cheddar (United Kingdom)
Originating from the village of Cheddar in the southwest of England, this hard cheese is characterized by its robust, fruity flavor, which intensifies with ripening.
How to enjoy it: Ideal on burgers, sandwich melts and mac & cheese. It is also excellent in a cheddar and chorizo risotto.
Ideal pairing: A Stout or a medium bodied red wine such as a Shiraz.
4. Manchego (Spain)
Made from Manchego sheep's milk and matured from 2 months to more than a year, Manchego cheese has a firm texture and a flavor that varies according to the curing time: the youngest are creamy and smooth, while the cured ones have a saltier and spicier touch.
How to enjoy it: Accompanied with quince jelly and almonds, on a toast with tomato and olive oil or in a montadito with pork loin and peppers.
Ideal pairing: A Tempranillo or a Fino de Jerez, which complement its flavor.
5. Gruyère (Switzerland)
This Swiss cheese, without holes like Emmental, has a firm texture and a flavor that evolves with time. Young cheeses are sweet and creamy, while mature cheeses acquire notes of caramel and nuts.
How to enjoy: In a traditional Swiss fondue, in a potato gratin or in a well-browned croque monsieur.
Ideal pairing: Dry white wine such as a Chasselas or a Chardonnay.
6. Gorgonzola (Italy)
The Italian blue cheese par excellence, creamy and unctuous, with a perfect balance between sweetness and saltiness.
How to enjoy it: In a risotto with pears and walnuts, on pizza with honey or in a pasta sauce.
Ideal pairing: Sweet Marsala or a Barolo, which dominate its power.
7. Camembert (France)
This Normandy cheese has a velvety white rind and a creamy interior. Its flavor goes from mild to intense as it matures.
How to enjoy it: Baked with honey and rosemary, in a sandwich with ham and apple or simply with rustic bread.
Ideal pairing: A brut Champagne or a Norman cider.
8. Feta (Greece)
Made from sheep's and goat's milk, feta cheese is a must in Mediterranean cuisine, both for its fresh, salty flavor and its firm, crumbly texture.
How to enjoy: In Greek salads, in spinach pies or baked with honey.
Ideal pairing: Assyrtiko white wine or a dry rosé.
9. Oaxaca (Mexico)
Also called quesillo, this string cheese is rolled out in thin strands, with a mild, milky flavor.
How to enjoy it: In quesadillas, chiles rellenos or grilled over refried beans.
Ideal pairing: Young Mezcal or a rested tequila.
10. Halloumi (Cyprus)
This semi-hard cheese can be cooked without melting, making it a fantastic choice for the grill.
How to enjoy it: Grilled with lemon, in a watermelon and mint salad or in a gyros (the quintessential Greek sandwich).
Ideal pairing: Dry white wine such as Sauvignon Blanc or a light rosé.
11. Stilton (United Kingdom)
A British blue cheese with a dense texture and deep flavor, balanced with a slight sweetness.
How to enjoy: In pasta sauces with nuts, on rye bread or in broccoli soup.
Ideal pairing: Port or a robust red wine.
How about you?
Which of these cheeses is your favorite? Have you tried them all? Is there one in particular that you would like to try? Tell us in the comments!
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Patricia
