Cheddar, one of the world's greatest cheeses, originated in the Cheddar district of Somerset, but is now made all over the world. Factory-produced Cheddar tends to have an almost waxy consistency, while well-matured traditional farmhouse Cheddar has a very hard, slightly crumbly texture. The taste ranges from sweet and very mild in young cheeses to strong, sharp and savory in those that are mature.
Stilton, often described as the king of English cheeses, is a semi-hard, unpressed cheese made from full-fat cow's milk, traditionally with cream added. It varies in strength depending on how long it has been matured, but the flavor should be rich and piquant rather than sharp. Traditional farmhouse Stilton, molded into tall cylinders, is strongest of all, with more grey-green veining than younger cheeses. Stilton can only be made in certain areas of central England.
Edam, the well-known Dutch cheese, is yellowy-orange within its red or yellow wax coating. It is usually factory made, from semi-skimmed milk, and has a waxy, semi-hard texture. When young it can be quite bland, but matures to a mellow flavor.
Manchego, from Spain, is a hard waxed cheese sometimes pitted with tiny holes. Made from full-fat sheep's milk, it has a rich, mellow flavor with a sharp edge.
Edam, the well-known Dutch cheese, is yellowy-orange within its red or yellow wax coating. It is usually factory made, from semi-skimmed milk, and has a waxy, semi-hard texture. When young it can be quite bland, but matures to a mellow flavor.
Gorgonzola is a semi-hard cow's milk cheese from central Italy, with a slightly crumbly texture. Mass-produced versions can be quite mild, while farmhouse ones are more pungent.
Roquefort comes from the region of the same name in France, where it is matured in limestone caves. A full-flavored yet subtle, semi-soft blue cheese, with a smooth, creamy texture, it is made from full-fat sheep's milk. It is almost rindless.
Fontina, made from full-fat cow's milk, is a semi-hard cheese from Italy. It has a slightly nutty flavor and a creamy texture.
Gouda, produced in the Dutch town of the same name, is made from full-fat cow's milk, so it is slightly higher in fat and calories than Edam, to which it is very similar. Normally in a yellow wax coating, Gouda that has been matured for at least 7 years is coated with black wax.
Havarti, from Denmark, is a semi-hard washed-rind cheese full of tiny holes. Made from full-fat cow's milk, it may be mild in flavor or strong and pungent when mature.
Parmesan, the world-famous Italian cooked, pressed cheese, is made with semi-skimmed cow's milk and is aged for at least a year (often much longer). Look for cheese marked Parmigiano Reggiano – this is the genuine article, made by traditional methods in the Emilia-Romagna region of Italy, with milk from cows fed only on grass or hay. Parmesan has a soft yellow color, crumbly texture and slightly salty, rich taste. It is well worth buying a piece for shaving or grating, as the flavor is vastly superior to ready-grated Parmesan. It will keep for weeks in the fridge if well wrapped in foil.
Provolone is made like mozzarella. Young provolone, called dolce, has a very mild flavor, whereas picante provolone, a hard cheese matured for up to 2 years, is much stronger and sharper. Smoked provolone is also available.
Halloumi, a medium-hard non-rinded cheese from Cyprus, has a slightly rubbery texture and a distinctive flavor that owes much to the addition of chopped mint. Like feta, halloumi is traditionally made from sheep's milk, but may now be made from a combination of milks. Unusually, it retains its shape when cooked, making it suitable for grilling or frying in slices.
Sumber: Reader's Digest
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