Cheese

Cheese is enjoyed the world over as a delicious ingredient to compliment dishes or as a fantastic, nutritious, morsel in it's own right.

A Dry Cheese is usually found amongst the groups of 'Hard Cheeses' and 'Blue Cheeses'. So let us explore these and the many different kinds of cheese which are available on the market today!

Hard Cheeses (Dry Cheese)

Cheddar Cheese - This cheese, which originated in the English town of Cheddar. This cheese accounts for just over half of the UK cheese consumption. Cheddar is characterised by it's firm and sometimes crumbling texture and pale yellow colouring.

Parmigiano Reggiano - This dry cheese, produced predominantly in the Italian Parma region is made from raw cow's milk and is another hard cheese with a crumbling nature. The French equivilent is Parmesan.

A dry cheese made cheese made from sheep's milk is Manchego. This cheese can have a slightly sharp distinctive taste. This Spanish dry cheese has a rich golden colour.

Gruyere Cheese is produced in Switzerland from cows milk. This slightly salty hard cheese is an excellent ingredient for many meals.

Blue Cheeses (Rougher Dry Cheese)

Stilton Cheese - One of the most famous cheeses in the world. This dry cheese is made within three counties in England. Stilton is of cource characterised by the 'blue veins'. This delicious cheese is enjoyed as both a recipe ingredient and as a compliment often to crackers and port.

Roquefort - This crumbly, white dry cheese is produced in the south of France from sheeps milk. This cheese has distintive 'veins' of mold and is renowned for it's rich flavouring.

Gorgonzola - This Italian cheese, produced in the north of Italy, is another dry cheese which can be an excellent ingredient in recipes. Gorgonzola is very often used as a topping on pizza's or as an enriching flavour in risotto's.