Sheep’s cheese, something round and smelly… that is the vision we have traditionally of such a Castilian product. But what if we told you that today we are going to discover the 7 flavours of cheese?
We are used to having the cheese always appear on a plate cut into triangular wedges.
But cheese is not only that, and little by little with initiatives like the cheese tables that are set up at events, the culture and vision of cheese is changing.
You have to play with the cheese, have fun with it, as there are many possibilities for this product. And this is what we are going to talk about today, about the different cuts that can be made in the same cheese to obtain totally different flavours.
If, as you hear, different flavors in the same cheese. A simple way for you to understand this is to compare it with potatoes. Or do we cut them in the same way to make an omelette, or to fry or to cook? It will give us a different taste and texture depending on the way we cut them.
Something similar happens with cheese. Both its taste and its texture will vary depending on how we cut it.
As we said at the beginning, the traditional way to cut it is in a triangular wedge. What do we get with this cut? It will allow us to appreciate both the curing of the cheese and the different flavors from the center to the rind.
We can also cut it into cubes. This type of cut is advisable for both soft and aged cheeses, and also allows us to take advantage of those pieces of cheese that are left loose and that we can no longer cut into wedges.
Grated cheese is usually eaten with pasta, but it is also a different way of presenting a cheese board. Moreover, if we use a microplane grater, it will seem that what we are eating is a cloud of cheese. With this we achieve that as it is so finely grated, it will melt very quickly in the mouth, but leaving its taste very present.
One of the most surprising ways to cut cheese is with cheese flowers. A traditionally known presentation for tête cheese of moine, but we can also get it with 1 kg sheep’s cheese. To obtain it it is necessary to use a girolle, but without any doubt the flavor will have nothing to do with the previous ones. Like the previous one, it is a way of grating the cheese, so the thin sheet from which the flower is formed will get all our palate flooded with the flavor of the cheese. You will be surprised!
And now we go for the fifth cut, some simple cheese bars, which will also allow you to make very striking decorations. In this case, as with the wedge, we will be able to appreciate the different shades of the cheese, from the centre to the rind.
When we see the cheese cut in this way, we always think of Parmesan cheese, but cutting the cheese up will allow us to enjoy a much more intense flavour. What we achieve, as with potatoes, returning to the example of the beginning, is to break up the structure of the cheese, both the smell and the taste will be much more intense.
And finally, the melted cheese, which we can enjoy with a little bread, some nachos, and if you are cheese lovers we are sure you will enjoy it.
We hope we have opened up a whole world of possibilities for you when it comes to preparing a tasty cheese board at your home. Forget about the wedges and let your imagination run wild!
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