Sheep cheese, something round and smelly… that is the vision we traditionally have of this very Castilian product. But what if we tell you that today we are going to discover the 7 flavors of cheese?
We are used to cheese always appearing on a plate cut into triangular wedges.
But cheese is not just that, and little by little, with initiatives such as the cheese tables that are being set up at events, the culture and vision of cheese is changing.
You have to play with cheese, have fun with it, since there are many possibilities for this product. And this is what we are going to talk about today, the different cuts that can be made in the same cheese to obtain totally different flavors.
Yes, as you hear, different flavors in the same cheese. A simple way for you to understand this is to compare it to potatoes. Or do we cut them in the same way to make an omelet, to fry or to cook? It will give us a different flavor and texture depending on the way we cut them.
Something similar happens with cheese. Both its flavor and texture will vary depending on how we cut it.
As we said at the beginning, the traditional way to cut it, in a triangular wedge. What do we get with this cut? It will allow us to appreciate both the curing of the cheese and the different flavors from the center to the rind.
It can also be diced. This type of cut is advisable for both soft and aged cheeses, and also allows us to take advantage of those pieces of cheese that remain loose and that we can no longer cut into wedges.
Grated cheese is usually eaten with pasta, but it is also a different way to present a cheese board. Moreover, if we use a microplane grater it will seem that what we are eating is a cloud of cheese. With this we get that being grated so finely, it will melt very quickly in the mouth, but leaving very present its flavor.
One of the most surprising ways to cut cheese are cheese flowers. A presentation traditionally known for tête de moine cheese, but which can also be obtained with 1 kg sheep’s milk cheese, such as La Antigua de Fuentesaúco. To obtain it, it is necessary to use a girolle, but the flavor will certainly have nothing to do with the previous ones. As the previous one, it is a way of grating the cheese, so that the very thin sheet of which the flower is formed will get that all our palate is flooded with the flavor of the cheese. You will be amazed!!!
And now for the fifth cut, some simple cheese sticks, which will also allow you to make very striking decorations. In this case, as with the wedge, we will be able to appreciate the different nuances of the cheese, from the center to the rind.
When we see cheese cut like this, we always think of Parmesan cheese, but cutting the cheese will allow us to enjoy a much more intense flavor. What we get, as with the potatoes, returning to the example at the beginning, is to break the structure of the cheese, both the smell and the taste will be much more intense.
And finally, the melted cheese , which we can enjoy with some bread, some nachos, and if you are cheese lovers you will enjoy it very much.
We hope we have opened up a whole world of possibilities when it comes to preparing a delicious cheese board at home. Forget about wedges and let your imagination run wild!!!!
