One of the things being in US has given me is inexhaustible access to some of the best tastes in cheese.
Though I love cheeses. I have a few allergens. One is paying huge sum for small unknown hunk which may or may not taste good and another is existence of animal coagulant or rennet in cheese. Luckily for me, even if a cheese is cut to smaller buyable wedges or pieces, the wedges have ingredients listed on them. I know I maybe compromising on taste and originality. But who cares, I am neither a connoisseur nor someone an expert or someone like a chef or food writer who maybe caught for not being authentic.
Goat cheese and feta have always been my first love. While feta is salty and a little hard (blame it on storing it in brine), goat cheese has that crumbly, milky , sweetish quality that tastes a little bit like "chenna" (not paneer please). it is and will be my always go to cheese. This prompted me to try a small medallion of chevre with herbs. Unfortunately I didn't smell any special taste of herbs though the cheese itself was absolutely loppable with a roti roll or spreadable on khakra (I am off from bread since a long time with pizza being a lovely exception). I incidentally also tried chavrie (just like chevre in plastic pyramid).
The taste of parmesan is a lovely hard and salty shard and even if there is more pecorino in the parmesan-pecorino mix that I get from trader joes, parmesan stands out.
A few days back I got a wedge of jarlesberg. A mild cow milk, semi hard cheese from Norway. Whenever I am unsure of how to use it, I try a cheese naked. With no roti, or khakra or roll to help. The first taste was so so for me. Felt like milder version of parmesan but the taste grew on me. I now lop it just like that as a snack, just like I did of cubes of pepper jack for sale. Pepper jack I liked for many reasons. Its soft creaminess absolutely enhanced by specs of jalapeños and red peppers. Monterary jack still remains to be tried and so many others.
This maybe a ruse but I don't know but I feel cheese as the only daily calcium intake I have as I don't have milk (except for tea) and milk products otherwise. Cheese seems to be the only way I can have some calcium in my body. hehe. This description will ofcourse continue with other new additions and tastings.
Though I love cheeses. I have a few allergens. One is paying huge sum for small unknown hunk which may or may not taste good and another is existence of animal coagulant or rennet in cheese. Luckily for me, even if a cheese is cut to smaller buyable wedges or pieces, the wedges have ingredients listed on them. I know I maybe compromising on taste and originality. But who cares, I am neither a connoisseur nor someone an expert or someone like a chef or food writer who maybe caught for not being authentic.
Goat cheese and feta have always been my first love. While feta is salty and a little hard (blame it on storing it in brine), goat cheese has that crumbly, milky , sweetish quality that tastes a little bit like "chenna" (not paneer please). it is and will be my always go to cheese. This prompted me to try a small medallion of chevre with herbs. Unfortunately I didn't smell any special taste of herbs though the cheese itself was absolutely loppable with a roti roll or spreadable on khakra (I am off from bread since a long time with pizza being a lovely exception). I incidentally also tried chavrie (just like chevre in plastic pyramid).
The taste of parmesan is a lovely hard and salty shard and even if there is more pecorino in the parmesan-pecorino mix that I get from trader joes, parmesan stands out.
A few days back I got a wedge of jarlesberg. A mild cow milk, semi hard cheese from Norway. Whenever I am unsure of how to use it, I try a cheese naked. With no roti, or khakra or roll to help. The first taste was so so for me. Felt like milder version of parmesan but the taste grew on me. I now lop it just like that as a snack, just like I did of cubes of pepper jack for sale. Pepper jack I liked for many reasons. Its soft creaminess absolutely enhanced by specs of jalapeños and red peppers. Monterary jack still remains to be tried and so many others.
This maybe a ruse but I don't know but I feel cheese as the only daily calcium intake I have as I don't have milk (except for tea) and milk products otherwise. Cheese seems to be the only way I can have some calcium in my body. hehe. This description will ofcourse continue with other new additions and tastings.
