There are few foods in the world as varied and as versatile as cheese. Across the globe, different cultures enjoy their cheeses hard or soft, moldy or creamy, made from the milk of goats, cows or sheep, as a part of a meal or on its own, and with or without fine wine.
Drunken Goat
Spain
The Drunken Goat is a signature product of the village of Jumilla in the south-east Spain. This cheese is made exclusively from the milk of Murciana goats and is high in both fat and protein. The Drunken Goat, is aged goat’s cheese that is soaked in Doble Pasta a local wine -- for 72 hours before being aged for a further 75 days. Soaking the cheese in this manner does a few things, most notably, it gives the rind a stunning violet color that is unmatched, while on the palate the wine imparts a distinct tangy, sweet aroma and finish to this mild and creamy cheese.
Consider serving Drunken Goat with desserts or as an appetizer, accompanied by a bold Spanish red wine, such as Rioja.
Extra Aged Appenzeller
Switzerland
The swiss are known for their chocolates, watches and of course the delicious Extra Aged Appenzeller cheese, which is a full-fat, semi-hard cheese made from the best Swiss Appenzeller cheeses. Extra-Aged Appenzeller is matured in climate-controlled cellars for an six months compared to regular Appenzeller. The cheese is also treated with a special herbal brine to further develop its distinctive taste. The end result is a pressed-curd cheese, with the occasional pea-sized hole (called eyes) and a smooth texture. Extra Aged Appenzeller begins slightly spicy and finishes with fruity notes.
Kashkaval
Eastern Europe
The origins of Kashkaval aren’t entirely clear, with the Bulgarians, Turks and Greeks all laying claim to this tangy, sheep’s milk cheese. As far as taste, Kashkaval is a sharp, slightly salty, semi-firm cheese with a smooth, waxy rind. Kashkaval is best served with a full-bodied wine, such as a Merlot, along with olives, grape leaves or other mezethes.
Mahon
Spain
On the Spanish island of Menorca, Mahon is more than cheese, it’s a tradition. Produced exclusively in this island region for more than 700 years, the particular high-humidity, wet and mild climate of the area lends qualities to cows’ milk that no other part of the world can match. Mahon is a smooth, supple, hard cheese named for the capital city of Menorca. It boasts a sweet and fruity aroma, and a flavor that is bold, spicy and slightly salty. After being ripened for two months in the island’s underground caves, Mahon is typically eaten at various stages of maturity.
Chimay
Belgium
The Chimay is a semi-soft cow’s milk cheese that is made from uncooked curds and washed rinds. The end-product is a nutty, well-rounded cheese that sets out an interesting balance between a strong bouquet and a mild taste.
