Brunost

5 CHEESES WE’RE DYING TO TRY

Cheese has always played a big part in our lives. When we’re happy, we grab some Taleggio (and a glass of wine). When we’re cold, we eat fondue. When we’re sad –unlike most– we stay away from ice cream, but spread some goat cheese on a toast and sprinkle it with spicy honey.  In short: we are huge fans of cheese. So when we hear of previously unknown –and potentially delicious–cheeses, we can’t help but daydream of the day we’ll finally meet. Here are 5 cheeses that we’re dying to try.

 

BRUNOST

This Norwegian cheese apparently tastes a bit like caramel and fudge. Invented in 1863 by a milkmaid named Anne Hov –who thought of adding cream to the boiled whey– it has now become the country’s most popular cheese. While “brunost” translates as brown cheese, it is available in numerous shades, from dark goat’s milk cheese to light cow’s milk. Locals usually eat it on bread with butter without any toppings, as it is quite strong.

 

CAMBOZOLA BLACK LABEL

This hybrid cheese was invented in the early 1900’s. It combines the best bits of French Camembert and Italian Gorgonzola. Extra cream is also added to the milk, giving it a rich, smooth consistency. Apparently, it’s great in burgers –as well as by itself. The type we’d very much like to try is the black label. Made in Allgau, Germany, their gourmet cheese is a triple cream soft-ripened blue cheese that is matured in special cold cellars.

 

SAKURA CHEESE

Sakura Cheese –which is considered to be Japan’s first widely acclaimed cheese– is a creamy cow’s milk cheese, which has been infused with cherry blossom. Its taste is said to be a perfect balance of sweet, sour and salty. The cheese has won the gold medal in the “soft cheese” category at the Mountain Cheese Olympics in Appenzell Switzerland – so obviously we’re dying to taste it.

 

BLU 61

This soft Italian blue cheese is washed in sweet Raboso Passito IGT wine and covered in red cranberries. It is named after the year cheese maker Antonio Carpenedo became engaged to Giuseppina and is aged over a period of two to three months before being flipped over. Wine is then once again poured over it, which gives it an intense fruity flavour. One word: yum.

 

FIG BURRATA 

Are you in love with Burrata? This version of the creamy mozzarella cheese –produced by Fiore di Nonno in Massachusetts– is filled with Italian mascarpone, Greek Yogurt and a sweet Turkish fig jam. Now, doesn’t that sound like heaven?



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