Culinary Blog
Top 5 Cheeses in 2022
Cheese Lovers Day is a day dedicated to the celebration of the many different types of cheeses in the world, but this day is certainly not exclusive to cheese connoisseurs who have exotic tastes. Instead, it is a day for any average person to celebrate their favorite cheeses while also learning about new ones. There are plenty of opportunities to taste new cheese, learn how to make your own or even discover new recipes that make ample use of cheese. That is exactly what we are going to cover in this blogpost. So without further ado, Here you have the Top five trendy cheeses in 2022
BURRATA
Recently, we have seen a "new" cheese emerge, called Burrata, an artisan cheese from the Puglia region in Southern Italy. A soft cheese that resembles mozzarella but with a creamier texture. It resembles the mozzarella because it looks incredibly similar to it. However, you will feel a distinct difference when touching this particular cheese. Once you cut into the cheese, the cream will seep out, making dishes much more dynamic. The Burrata can be served alone, seasoned with salt, pepper, and a drizzle of extra virgin olive oil. It is also delicious when accompanied by fresh tomatoes and prosciutto Crudo or used as a topping for pizzas or bruschettas.
CHEDDAR
This 12th-century cheese hails from Cheddar Village in Somerset, England. Hence, the name! Smooth when young to crumbly when aged, it is enjoyed at every stage of its production. Joseph Harding – also known as the Father of Cheddar – explained how the authentic Somerset Cheddar is the one that has a close texture, a full hazelnut-like flavour, and a melt-in-the-mouth quality. Today, Cheddar is famously melted into dishes like macaroni and cheese, grilled cheese sandwiches, and tuna melts – not just in Europe but all around the world.
FETA
The most famous Greek cheese, affectionately called 'the princess of cheeses.'. Feta is made from sheep milk or sheep and goat milk mixture. It is commonly produced in Macedonia, Thessaly, Thrace, Epirus, the Peloponnese, and Central Greece. The cheese is made in a large square or triangle-shaped molds and preserved in wooden barrels or tin containers filled with brine to keep it fresh and preserve its acidity. Being crumbly, soft, tangy, and salty. This cheese is brilliantly versatile. Baked or barbecued, on a skewer or in a fritter, crumbled over salads, or tossed through pasta, feta cheese is a total joy to mix into recipes.
GORGONZOLA
A culinary legacy from 879 CE and named after its namesake production area – Gorgonzola, a hallmark of Italian cuisine. Craftily produced, this cheese maintains its full-bodied flavours after pasteurisation. It boasts a rich and smooth consistency that allows a gentle bite. The Creamy Blue feels mildly bitter on the tongue and leaves a soothing aftertaste. Every bite opens the cheesy cube softly, gradually unravelling its slightly sharp profile as it lingers. Versatile in taste and texture, Gorgonzola is savoured in several ways – melted into pasta or risotto to crumbled into salads. The blue cubes make excellent appetizers when served with fruits like green apples, vegetables like celery, and nuts like walnuts.
GRANA PADANO
“Grana” means “grainy” in Italian, and “Padano” comes from the production area in the “Pianura Padana”. It is for the meaning that the name of this cheese must be taken in its entirety: Grana Padano. First produced in the 11th century in Chiaravalle Milanese by the monks of the Santa Maria di Rovegnano Abbey, this cousin of Parmigiano Reggiano has become extremely popular with the cheese connoisseurs. Its fragrant aroma and rich, slightly nutty flavour are perfect accompaniments to dishes like pasta and risotto. Grana Padano also makes a delicious table cheese when served with full-bodied red wines such as Barolo. Since the cheese is hard, it is best to dice it down using a parmesan knife that resembles a shark tooth.
