What is your favorite cheese?

Roquefort

Roquefort is a popular French cheese. Genuine Roquefort is rich, creamy and sharp, tangy, salty in flavour. It is aged for 5 months. It is also mostly used in salads and dressings.

Camembert

Camembert cheese from raw milk in Normandy, France in 1791. The fresh Camembert cheese is bland, hard and crumbly in texture. Young Camembert has a milky and sweet taste. As the cheese matures it forms a smooth, runny interior and a white bloomy rind that is typical to Camenbert cheese. It has a rich, buttery flavour. The rind is bloomy white caused by a white fungus, called penicillium candidum.The rind is meant to be eaten with the cheese.

Chèvre

Chèvre in French simply means goat, and that’s where our story begins. Farmers who used fresh goat’s milk to make cheese have referred to it. Also, goat cheeses are lower in fat, and higher in vitamin A and potassium. They serve as a perfect substitute for many dieters. A majority of goat cheeses come from France.

Garrotxa

Garrotxa has always impressed me because it wins over professed haters of goat cheese. The cheeses has the barest essence of tang, more delicate than cow milk cheese, always balanced and remarkably delicious. Garrotxa is not yet a protected cheese, but I'm told this process is underway. It should always hail from the Catalonia, and is always made of pasteurized milk.

Gouda

Aged Goudas in general are a revelation for their crunchy, crystalline texture, like some delectable crayon. That plus butterscotch and bourbon flavors makes them practical no-brainers as crowd-pleasing cheeses. Aged goat gouda offers an extra twist, and it's the perfect retort for those who decry goat cheeses.

Emmental

This cheese is produced in the central cantons of Switzerland. It is a traditional, unpasteurised, hard cheese made from cow's milk. It's hard, thin rind is covered by paper with producer's name on it. The aroma is sweet with tones of fresh-cut hay. The flavour is very fruity, not without a tone of acidity. Emmental has walnut-sized holes. It is considered to be one of the most difficult cheeses to be produced because of it's complicated hole-forming fermentation process. The cheese tastes delicious with a glass of wine, for example Jura Blanc.

Parmigiano-Reggiano

The cheese is put into a stainless steel, round form that is pulled tight with a spring-powered buckle so the cheese retains its wheel shape. Parmigiano has many aroma-active compounds, including various aldehydes and butyrates. Butyric acid and isovaleric acid together are sometimes used to imitate the dominant aromas.