This Entry is a guide to some of the many cheeses from around the world.

Feta

Heritage:

Feta was first made in Greece from sheep’s or goat’s milk and is now one of the most famous cheeses.

Description:

Feta has a long life as after formation, it is stored in brine (salt and water). The brine preserves the cheese for around six months longer than most fresh cheeses.

Appearance:

It is made in various sizes, often as a loaf-shape. Feta is solid, pure white, but very crumbly with some fissures.

Texture:

Firm, very crumbly.

Flavour:

Tart, salty, tangy, milky.

Serving Suggestions:

Make a Greek pizza with red and green peppers, tomatoes, olives and crumbled Feta cheese. Add diced or shredded Mozzarella with the Feta for a cheesier pizza. Toss cooked shrimp and pasta with Feta, Cottage Cheese, green onion, tomatoes, oregano and pepper. For a roasted pepper hollow out a pepper and fill with feta and other roasted vegetables also garnish with basil, olive oil and anchovies.

Mozzarella

Heritage:

Fresca in South of Italy where it originated, Fresh Mozzarella was first made with milk from the water buffalo. Its made from spun-curd Buffalo milk which the pasteurized milk that is boiled at 90 degrees F to get the curd. Extra time in the vat is allowed so that the curd can sink to the bottom and so that the lactic acids can soften the curd to make it easier to knead into balls for packaging. To keep this cheese fresh, the balls are submerged in water, but not like the low-moisture Mozzarella we are most familiar with which is in brine (saltwater)

Description:

Delicate, milky flavour, soft, usually found in salads and pizza.

Appearance:

Creamy white, sometimes flaky.

Texture:

Soft, slightly elastic.

Flavour:

Mild, delicate, milky.

Serving Suggestions:

Fresh Mozzarella is great served in the traditional manner with sliced Roma tomatoes and chopped fresh basil, drizzled with a good quality extra virgin olive oil and seasoned with freshly ground pepper, Instead of basil you could have chilli flakes to spice it up! Roasted or grilled eggplant slices, sliced Fresh Mozzarella, roasted red bell peppers and fresh basil are a perfect topping for sliced baguettes; drizzle with balsamic vinegar. Thinly slice baguettes, brush with roasted garlic oil and toast until very lightly browned; top with a slice of Fresh Mozzarella and chopped sun dried tomatoes in oil. Bake briefly, about 3 minutes, in a hot oven. Sprinkle with finely shredded fresh basil and serve for an easy appetizer.

Goes Well With:

Fresh or sundried tomatoes, cured meats, salads, pizzas, sandwiches, black cured olives, basil, oregano, olive oil, anchovies, sweet red peppers, melon. And if you like alcohol light red wines such as Beaujolais Nouveau or Bartolinos; white wines such as Chardonnay, Pinot Grigio, Semillon or Sauvignon Blanc will compliment this well.

Styles/Varieties:

Fresh Mozzarella in various styles such as 10-ounce balls, 1/3-ounce, 1 3/4-ounce, 4-ounce and 1-pound logs. These are the traditional measuring of mozzarella.

Performance Note:

The toasted baguette, sliced fresh Mozzarella and sundried tomato serving suggestion is great when prepared in a toaster oven.