Say Cheese!

With most grocery stores carrying a wide variety of cheeses these days, it’s easy to forget the long process it takes to make those cheeses. Thousands of years ago, people were in need of a way to better utilize milk from their cattle, sheep, and goats so they started experimenting. Starting with salt and acid, and then later adding in rennet (an enzyme that changes the structure of milk proteins making them stick together) our ancestors were able to create lots of different ways to say cheese.

Here are a few less common cheeses that might expand your palate for cheese flavors:

Grana Padano: This Italian cow’s milk cheese has a hint of pineapple
sweetness. “Grana” is the Italian word for “grain”, which reflects this cheese’s grainy texture, caused by tiny protein deposits.

Asiago: Older and more aged, Asiago tends to lose its moisture, making it harder causing a more savory, sharp and tangy flavor. This cheese is a great addition to pasta dishes!

Roncal: Due to this cheese’s unique blend of two different sheep’s milk,
it can be a challenge to find but its aroma and flavor is strong and it creates a slightly tangy and buttery taste.

Manchego: Originally getting its name from the Manchego sheep that grazed Spain, this cheese has a hint of bitterness and a warm, nutty flavor. Enjoy Manchego on its own or paired with olives, almonds, dried fruit or crusty breads. -SY