Muenster Cheese and Other Less Known Cheeses
There are many kinds of cheeses that are available on the market. Just like parmesan, mozzarella, cheddar, blue cheese, and many more. But aside from the popular ones, the cheese industry also has some uncharted kinds of cheese that only a few people know. That’s why we are here to give you a list of the less popular but equally delicious and mouthwatering kinds of cheese. Cheese lovers, you better hold on tight to your seats and wallets because what you’re about to read will make you crave these yummy cheeses.
This is a semi soft cheese that originates from the United States. It is often tagged as the imitation of the Alsatian Munster Cheese. Muenster Cheese is made from cow’s milk and has a smooth texture with a pale color and orange rind. The rind gets is orange color from annatto, a seasoning that has a sweet and nutty taste. It is usually used with cheddar, Mimolette and Colby cheese to add more flavor and color. Muenster has a smooth and soft texture that is matched by a mild flavor and when it is properly aged, this cheese can develop a pungent smell and strong flavor. It is often served as an appetizer, but it is also used in meals like quesadillas, cheeseburgers, macaroni and cheese, and pizza.
This cheese originated from northern Italy. It has a washed rind and is made of unique cow’s milk. Roccolo is a pliant cheese that is brined in saltwater and cave-aged on pine boards for about six months. This process allows the cheese to have a creamy, rich, and salty taste.
Any Cheese from Portugal
Portuguese cheese like Amarelo, Serra, Serpa, and Curado is often made from sheep or goat’s milk and sometimes is a combination of both. These cheeses are either dry or oozy with flavors that are just too good to believe.
Capriole O’ Banon
This Indiana cheese is made of goat’s milk and is wrapped in bourbon-soaked chestnut leaves. That gives this cheese its tannic sweetness.
This English blue cheese is just like Blue Stilton cheese. The only difference is that Stichelton cheese does not use pasteurized milk. ForbesLife described Stichelton to have a succulent flavor that gives you a complex chain of flavors in your mouth. It has a buttery, fruity, salty, sharp, and creamy taste.
Green Valley Dairy Pennsylvania Noble Cheddar
Cheesemonger Dan Weiss says that this kind of cheddar cheese is the best choice for people who are looking to move from mass-produced cheese to artisanal cheese. This cheddar cheese is made from raw and organic cow’s milk and has a nutty, rich with a slightly sharp flavor.
This cheese got its origins from Northern Italy. It is made of pasteurized cow’s milk and has herbs like mint and rosemary. This cheese is aged in barrels under mountain hay and has a rind that is covered in the same grass that cows eat which gives the cheese an aesthetically pleasing look.
This cheese that originates from the Leon region of Spain is made of goat’s milk. The Leonora cheese has a creamy and cakey inside that tastes tangy, grassy and fruity. It is shaped into a large brick and has an ashy rind which gives the cheese a smoky flavor
Juniper Grove Buche
This aged goat cheese has a dense, velvety texture with a sweet and grassy flavor. It has a golden stalk of wheat in the center. It is usually made of raw goat’s milk using a traditional French cheesemaking technique.
Blackberry Farm Singing Brook Cheese
This aged, unpasteurized cheese is made of sheep’s milk and has a natural rind. It is usually made of concentrated milk of East Friesian sheep. The plants and grasses that the sheep eats during the summer months gives the Brook cheese its light creamy texture with a hint of caramel richness.
Sweet Grass Dairy Hill
Originally made by Jeremy Little from Thomasville, Georgia, this cheese has a clean but complex flavor that only pasture grazed Jersey cows can give. It has a rich and buttery flavor with a downy white rind.
Now that we laid the list of less popular but delicious and flavorful cheeses, which of these would you like to taste first? It’s time for you cheese lovers to start the search for these chesses. Then grab a glass, pour yourself some wine, and indulge in a string of flavors that only these distinctive cheeses can give.