Reggianito. Similar to Italian Parmigiano Reggiano, mostly used for grating. The popular cheese is Reggianito. Because the loaf is smaller, its name is the diminutive in Spanish for the Italian, hard cheese Reggiano. It is made from milk, produced by cows which are pasture fed. Cured longer than competitive, it has an excellent taste and is perfect for cooking or a topping on pasta.
Country: Argentina
Milk: cow milk
Texture: hard
at: 3.4 ms: 3.75 wt: 3.5
Austrian Swiss has a firmer texture than baby Swiss, and is known for being shiny, pale yellow with large holes. Flavor is mild, sweet and nut-like. The process is specifically designed so that no rind forms on the cheese (maturing takes place in vacuum-packed plastic wrapping) for mass-production purposes. The taste of the cheese is very mild. It can be eaten with apples, pears, grapes and thinly-sliced prosciutto ham and salami, fruity white wine, aged red wine, crane-raspberry juice, tomato or vegetable juice. Swiss is the generic name, in the United States, Canada and Australia, for several related varieties of cheese, all of which resemble the Swiss Emmental. Some types of Swiss cheese have a distinctive appearance, as the blocks of the cheese are riddled with holes known as “eyes”. Swiss cheese is known for its nutty taste. In general, the larger the eyes in a Swiss cheese, the more pronounced its flavor; this is because the same conditions that lead to large eyes – longer ageing or higher temperatures – also give the acting bacteria and enzymes more time to produce flavor. This poses a problem for makers of pre-sliced Swiss cheese, the most popular category in the United States. Cheese with large eyes doesn’t slice well, sometimes coming apart in mechanical slicers. This costs time and money and is one reason why US manufacturers usually produce a product less aged and flavorful than imported cheeses of the same style.
Country: Austria
Milk: cow milk
Texture: hard
at: 1.5 ms: 1 wt: 1.5
New York Cheddar. White. Age unknown. Cheddar is always made from cow’s milk and has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures. It is generally matured between 9 and 24 months. The important thing in purchasing Cheddar, is to consider the age of the cheese. Could it be: Aged over a shorter period of time, this particular kind of sharp cheddar from New York has a milder flavor and smoother texture than our Extra Sharp. This, more moderating version, affords any recipe the rich flavor of cheddar – it will enhance, not overwhelm, the taste. It pairs well with any herb, particularly sage and rosemary, making it a delightful with marinaded meats and vegetables. If you are looking for a cheese that can boost the flavor yet cut the spiciness of a particular food, this is the cheese for you! Most surprising: This is the preferred cheddar for melting and grilling (think: barbecued meats, grilled sandwiches) and seems to have the more agreeable flavor for children. If you are serving with wine: dry, barrel-aged red wine; or dessert-style white wines will be most complementary.
Country: United States
Milk: cow milk
Texture: hard
at: 2.2 ms: 2 wt: 2
Taleggio. Buttery, delicate, semi-soft and subtlety sweet cheese from Italy made from cow’s milk. It usually has a square shape. The cheese has a special taste and aroma. The crust is pinkish-gray and the paste is white, supple and fruity. It ripens in 25 – 50 days and has a fat content of 48 per cent. There is also a cooked-curd version which is firmer and bears a resemblance to Mozzarella. Taleggio is also known as Stracchino (from the Italian stracche (fatigued) which referred to the cows of the area after travelling back to the valley from their grazing season in the high pastures. Taleggio is an excellent dessert cheese that goes very well with a robust wine.
Country: Italy
Milk: cow milk
Texture: semi-soft
at: 4.8 ms: 4.5 wt: 4