Justin and I stay away from processed foods as much as we can, but sadly, I can not break up with cheese. Never could I ever. I love it too much. So…because of my undying love for cheese, we try to only eat it as a treat (and in recipes that wouldn’t be the same without it). We go grocery shopping every Sunday and over the last 20 weeks we have bought a new, different, small block of cheese from the under five dollar bin. So every week, we try a new cheese. This is part 2 in this series. Read about our first five cheeses HERE (St. Andre Triple Cream, Soignon Bucheron, Parrano Holland Gouda, German Tilsit, and Costwold with Onions and Chives). Enjoy!
Butterkäse is a loaf-shaped cheese made from pasteurized cow’s milk with a golden natural rind. It is a buttery/creamy, semi-soft cheese made both in Germany and Austria. It is very good with a glass of beer as it is spicy and somewhat pungent. (info from HERE)
Unie Kaas Robusto
This cheese is made in the Netherlands and it is an aged Gruyere. It is a semi-firm cheese and it has these little salt crystals in it and is best when sliced paper thin. Find a nice white wine and you’re set. (info from HERE)
Smoked Apple Gouda
Smoked slowly in ancient, brick ovens over smoldering hickory chip embers, this sausage shaped cheese is perfect for impromptu picnics party platters or midnight snacks. Sensational with beer, this hard cheese from Holland has an edible, brown rind and a creamy, yellow interior. (info from HERE)
Reypenaer cheese, one of the great Dutch cheeses, is carefully matured for about 1 year. It has a soft and creamy flavor that lingers on the palate. Simply delicious! The Reypenaer cheese was presented to be the Supreme Champion of the International Cheese Show in 2009. (info from HERE)
Tallegio is a cheese that is generally found in 8-inch squares with a washed, pale-orange rind. It is slightly yellow and very soft. It gains flavor with age, and the best Tallegio is buttery and nutty. Tallegio comes from the northern Italian region of Lombardy, near the Swiss border. (info from HERE)