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All About Cheese
Afrim Pristine, owner of Cheese Boutique, dropped by to provide his invaluable knowledge of cheese.
Watch this segment in Episode 138.
Are you in the habit of buying the same types of cheese over and over again? Cheddar, mozzarella, swiss? You can switch up your ways without drastically changing your recipes or diet. Below are some switches, between similar cheeses, that will offer you some variety:
Switch Cheddar to Monterey Jack
Switch Mozzarella to Fontina
Switch Swiss to Emmenthal
Switch Parmesan to Gouda
And for those of you who are more daring, here are four unusual cheeses recommended by Afrim.
Provolone: Provolone is today a whole-milk cow cheese with a smooth skin produced mainly in the Po River Valley regions of Lombardia and Veneto. Provolone is a semi-hard cheese with taste varying greatly from Provolone Piccante (piquant), aged minimum 4 months and with a very sharp taste, to Provolone Dolce (sweet) with a very mild taste.
Clochette: Where to begin with this sweet and grassy goat's milk cheese shaped like a little bell. Clochette emanates a gorgeous bright floral aroma. Its rich dense texture seems to melt into cream on your palate. Its appearance varies. Sometimes, it is covered in natural green and white
molds. When it's really fresh, there are almost no molds, but if there are, do not fret - you can eat them too!
Super Creamy Brie: Brie is a soft cows' cheese named after Brie, the French province. It is pale in colour with a slight greyish tinge under crusty white mould; very soft and savoury with a hint of ammonia. The white mouldy rind is edible, and is not intended to be separated from the cheese before consumption.
Idiazabal: Idiazabal is a handmade cheese that has a hard inedible outer rind. The cheese is usually aged for about 3 months but can also be aged for much longer. The younger aged cheese has a firm pale yellow paste that may have small pinholes in it. When it is cut it reveals its smokey scent and its flavor is mildy sheepy, nutty and buttery. The longer aged version is harder in texture and much sharper in flavor and aroma. This harder texture makes it a great grating cheese. The smoky flavor and aroma makes Idiazabal an interesting alternative to the well known Manchego.
Watch this segment in Episode 138.
Are you in the habit of buying the same types of cheese over and over again? Cheddar, mozzarella, swiss? You can switch up your ways without drastically changing your recipes or diet. Below are some switches, between similar cheeses, that will offer you some variety:
Switch Cheddar to Monterey Jack
Switch Mozzarella to Fontina
Switch Swiss to Emmenthal
Switch Parmesan to Gouda
And for those of you who are more daring, here are four unusual cheeses recommended by Afrim.
Provolone: Provolone is today a whole-milk cow cheese with a smooth skin produced mainly in the Po River Valley regions of Lombardia and Veneto. Provolone is a semi-hard cheese with taste varying greatly from Provolone Piccante (piquant), aged minimum 4 months and with a very sharp taste, to Provolone Dolce (sweet) with a very mild taste.
Clochette: Where to begin with this sweet and grassy goat's milk cheese shaped like a little bell. Clochette emanates a gorgeous bright floral aroma. Its rich dense texture seems to melt into cream on your palate. Its appearance varies. Sometimes, it is covered in natural green and white
molds. When it's really fresh, there are almost no molds, but if there are, do not fret - you can eat them too! Super Creamy Brie: Brie is a soft cows' cheese named after Brie, the French province. It is pale in colour with a slight greyish tinge under crusty white mould; very soft and savoury with a hint of ammonia. The white mouldy rind is edible, and is not intended to be separated from the cheese before consumption.
Idiazabal: Idiazabal is a handmade cheese that has a hard inedible outer rind. The cheese is usually aged for about 3 months but can also be aged for much longer. The younger aged cheese has a firm pale yellow paste that may have small pinholes in it. When it is cut it reveals its smokey scent and its flavor is mildy sheepy, nutty and buttery. The longer aged version is harder in texture and much sharper in flavor and aroma. This harder texture makes it a great grating cheese. The smoky flavor and aroma makes Idiazabal an interesting alternative to the well known Manchego.
