ON A CHEESY TRAIL!

Be it pizza, pasta or just plain ol’ sandwich, cheese can make any dish tasty and bring instant comfort when feeling down. At times hard, sometimes stringy, creamy and crumbly, here are array of cheeses from around the world and India

Every country has its unique range of cheeses — from authentic to processed. They are usually differentiated by firmness and levels of moisture. Hard cheeses have lower moisture content and are densely packed, whereas soft cheeses contain higher levels of moisture. They are also aged for years like Gouda or eaten freshly like feta or paneer. However, there are a few varieties that become more flavourful when they are aged.

As the cheese ages, there is a hard coating, known as the rind, that's formed around it. It's washed with brine that aids in developing a stronger flavour profile. Depending on its thickness, it has a toastier or mushroom-like flavour in comparison to the inner portion which is creamier.

Let's take a cheesy (no pun intended!) journey in India and around the world!

Emmental, Switzerland

It is a semi-hard cheese with holes that are formed as a part of its fermentation process. It has a range of flavours — mild, buttery and fruity. The cheese is used in fondues as it is sweet, tangy and melts well.

Cheddar, Somerset

If there’s a cheese that can be enjoyed as a snack, it would be cheddar. It is characterised by a sharp and bold flavour with subtle notes of toasted hazelnut and whiskey. This can be added to crackers or used as a side to wines or beers.

Feta, Greece

Feta is crumbly, brittle, dry and grainy. It is made with either sheep or goat milk. It has intense flavourful notes of tanginess, and is salty and pungent. It can be used in salads that include cucumbers, tomatoes and red onions along with Rosé wine.