viernes, 6 de mayo de 2016


The 21 types of European cheeses most consumed in the world

Some people are content to throw a slice of processed cheese bar "tybo cheese" in a baloney sandwich But these people do not really enjoy the cheese. The real cheese lovers are people who would eat a whole Camembert mold, without even a biscuit or a glass of wine to accompany.
The only thing that prevents this from happening, it is is the fact what we would be paying for that reckless and wasteful consumption unleashed to cheese behavior.
If you are a cheese lover but do not go with the idea of ​​exotic cheeses and spending too much money on some brie cheese perfectly aged without knowing if this is going to be to your liking, we leave then the list of European cheeses that more have purchased because of cost and taste. Keep in mind that these cheeses are no particular order. As we have said, you will have to find out for yourself which you like best.
1. Brie Cheese
A surprisingly soft cow cheese, Brie is creamy, mild flavor, and throughout France, is a popular breakfast cheese.
2. Edam
The mild flavor of edam cheese can surprise you. It tends to bring a nutty flavor and slightly salty, but with little taste or smell. Edam cheese is a soft cheese, because of its low fat content. This mild flavor lends itself to edam cheese go well with fruits.
3. Swiss Cheese
Swiss cheese is actually one of the most famous cheeses made in Switzerland, but the Emmental type is that it tends to be more popular internationally, and that is that non-experts cheeses usually referred to as "Swiss cheese" . The flavor is generally described as spicy, but not too strong. This lends itself to the cheese go well with various dishes, used on top of stews and casseroles to allow golden brown crust. It is also popular in mixtures of cheese fondues, where it is combined with Gruyere cheese.
4. Stilton Cheese
Stilton cheese can be quite difficult to obtain without spending much money. The cheese has been granted on the condition of having a "protected designation of origin" by the European Commission, which means that only produced in three regions, Derbyshire, Leicestershire and Nottinghamshire, who are allowed to produce a cheese and call it Stilton. Only eight dairy farms in the world are still allowed to do these things. The pasta tastes a bit like blue cheese. If you have the opportunity to try this stilton with cranberries and celery and pears with a bottle of port. The cheese is very popular in vegetable soups (not complement the meat as well), and has even been used for chocolate dishes.
5. Gruyere cheese
Hard yellow cheese Gruyere is surprisingly sweet at first bite, with some saltiness. The flavor varies with age, the young cheese is described as creamy and nutty flavor, and the oldest cheese described as earthy, complex and a little more powerful. The taste is strong but not overwhelming, so it is a common ingredient in dozens of recipes for toasted ham and cheese, garlic soup, or even be grated in salads and pastas.
6. Camembert
The actual camembert is made from unpasteurized milk, and many countries restrict the production and sale of such products. The really good stuff has a unique feature, because, the longer you have, the softer it becomes, until finally, has little more than a crust filled with liquid cheese. Camembert is popular in many European foods, but most Camembert lovers will tell you that the only real way to enjoy the subtle flavor is to serve it at room temperature above some bread with a bottle of wine of your choice. You may want to try a selection of white wine.
7. Roquefort cheese
Roquefort cheese is not for beginners, unless you be brave. The cheese has green veins that offer a strong flavor, the taste generally described as mild, then sweet and salty after. Its complex flavor makes it very difficult to work in any kind of sandwich or soup. Luckily, you do not need any of that to spice. Take some blue cheese with some bread and red wine of your choice, and it should provide an excellent experience itself.
8. Mozzarella Cheese
Do you really need to tell you about the mozzarella cheese? You know, the cheese pizza. Of course, it is much more than a simple cheese pizza. It is a perceptible cheese is soft, but that hundreds of different recipes is provided. Next you can try some smoked mozzarella or stuffed.
9. Feta
Feta offers a unique spicy salty taste, ranging from mild to strong, depending on age. It is easily cooked, so it is a great choice for grilled sandwiches, although the most important of European recipes for cheese is probably the Greek salad. If you want a light dinner, try a Greek salad with a white wine.
The 21-kinds-of-cheese-European-most-consumed-in-the-world-the-portal-of-chacinado--

10. Parmesan cheese
We are all familiar with this Italian cheese, of course, so it's not just sprinkle on the Italian and European food. Sure, that's a big part of their common use. It's great in salads, soups, risotto, it is a vital ingredient in alfredo sauce and pesto, but if you really want to enjoy parmesan, take a piece of Parmesan cheese and try to soak it in balsamic vinegar. You not even need crackers or bread.
11. Gorgonzola
Gorgonzola cheese, depending on the age, can be crisp, firm, or brittle. Or it can be mild or substantially salty taste. You can change to an extent that is difficult to generalize here and recommend this or that dish or wine, so let's say that you should look at the blue veining. The more blue, more bite. The slightest Gorgonzola is very versatile and can be used in risotto, pizza or short pasta dishes.
12. Cheese Munster
Muenster cheese with 'eu', is actually a derivative of America. We want munster cheese, a French cheese salt that comes in various flavors. You can get white munster cheese (blanc munster), which is tasteless and tends to go well with European recipes for sandwiches and soups, or you can search a variety of cheese munster well aged and well seasoned, it will come with a little bite and it is best paired with bread and some strong red wine of your choice.
13. Cheddar cheese
Cheddar cheese may seem like a normal choice for this list, but note that the cheddar makes up 51% of the cheese market in the UK. I Fact: Did you know that the cheddar generally called "tasty cheese" in Australia and New Zealand?
14. Romano cheese
All Romano cheeses are made with sheep's milk or goat's milk, and its flavor is tangy. The Romano cheese can be grated on almost any meal. The Romano cheese is one of the oldest Italian cheeses, dating all the way back to his namesake of ancient Rome.
15. Gouda Cheese
A surprising sweet-tasting cheese, Gouda cheese is the best paired with lighter wines (which may be one of the few cheeses that can go very well with a flush). Sometimes it described as having a mild caramel flavor, and smoked Gouda cheese is an excellent choice for bruschetta, giving a slight crunch.
16. Havarti
A semi-soft cheese Havarti offers a uniquely soft creamy flavor and a pleasant aroma butter. Havarti cheese is difficult to use in dishes, although usually mixes well with chicken, raisins, nuts, cheese and fruits like apples and pears. The sweet taste of Havarti fits the Chardonnay or Sauvignon Blanc.
17. Raclette Cheese
A popular cheese fondue, raclette cheese comes in about a million different flavors. Cheese lends itself easily to be seasoned with pepper, herbs or white wine. It tends to go well with white wines, especially Riesling, Pinot Gris, and Savoie wine. As for European cuisine, well, actually it has a plate that bears his name: Raclette. Raclette, today, is typically served with an electric table grill, or griddle, and some small pans. Diners sit around the table, selecting their own meats and vegetables cooked on grill, and then the cheese can be melted right into the pan. Raclette is not just a meal, have a bit of a ritual associated with food and relaxing drink among close friends with a raclette meal that takes several hours.
18. Halloumi cheese
Greek Halloumi cheese is best known in Europe as part of the Cypriot cuisine. Made from a mixture of goat and sheep milk, cheese has a very high melting point, which means that you can actually grill cheese like meat, right in open flame. Traditionally, Halloumi is a salty cheese, eat watermelon in the warmer months, and with pork or lamb sausages in the colder seasons.
19. Bryndza Cheese
A bryndza sheep's milk cheese gourmet of Central and Eastern Europe, although each country actually has its own special European recipes for cheese. In general, however, it is a soft cheese. The various recipes differ so much that you could spend much time exploring the different types of BRYNDZA as exploring a dozen other types of cheese. The Bryndzas freshly made cheeses tend to be a little softer when fully mature cheeses Bryndzas tend to be stronger. The flavor is generally similar to Feta.
20. Cheese Maasdam
Maasdam cheese was invented as the response of a poor man who could not buy the gourmet Swiss Emmental cheese. Aging to full maturity is in just four weeks and cheese is cheaper to produce. However, Dutch cheese makers who invented the Maasdam ended up creating a new type of whole cheese. Maasdam is really smooth, nutty flavor and sweet, unlike the sometimes bitter Emmental.
21. Appenzeller cheese
Appenzeller has a well documented history in European foods, which dates back some 700 years. Appenzell is a hard cheese made from cow's milk, usually flavored with herbal brine, which can contain wine or cider. Only about 75% of the dairies produce cheese today, all in the northeastern region of Switzerland (Appenzell). The flavor of the cheese tends to vary greatly depending on the recipe of the dairy, which is usually a trade secret, although it is fruity or nutty, and mild to spicy.
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