In our previous article, we covered the most used and commonly heard cheese types and their uses, which will give you an idea of what and from where your favourite cheese is headed. In this article, let’s explore a few of the least heard cheese types and their real uses with their best food pairings.

Asiago

Asiago cheese has a long history in Italian cooking and is a cow’s milk cheese from the Veneto area of Italy. Asiago Pressato and Asiago d’Allevo are the two primary types that are manufactured.

Fresh and semi-soft, Asiago Pressato has a sweet taste and a creamy texture. Asiago d’Allevo is aged concurrently, giving it a stronger flavour and a more complicated, crumbly texture.

Asiago is a useful ingredient in various meals because of its distinct taste. It may be eaten as a table cheese with crackers and fruits or grated over spaghetti, pizza, or risotto. Because it offers a strong contrast to softer cheeses, the aged form is also frequently served on cheese plates.

Asiago is popular in classic and contemporary Italian cuisine because of its versatility and variety of tastes.

Cheese Bandel

West Bengal’s Bandel area is the birthplace of the Indian cheese known as Bandel Cheese. It has a chewy texture and a pungent scent, and it is generally produced from cow or buffalo milk.

The cheese’s unusual production method, which entails curdling milk and then smoking the cheese to preserve it, gives it a distinctly smokey flavour. It’s hard texture and spicy flavour are also influenced by this process, which makes it a cheese worth trying for its distinct qualities.

In Indian cooking, bandel cheese is frequently used to give a variety of foods a strong taste. It may be used to savoury recipes with smoky undertones that enhance other components, or it can be crumbled over salads.

Despite its pungent scent, Bandel Cheese has a devoted following among cheese lovers who value its distinctive qualities and adaptability in cooking.

Bocconcini

Bocconcini cheese will be the subject of our next discussion. Fresh mozzarella is used to make this Italian cheese, which is usually formed into tiny, bite-sized balls.

“Bocconcini” translates to “little bites,” which reflects the size and allure of the cheese. This cheese is a favourite for salads, pizzas, and antipasto platters because of its creamy texture and mild, slightly sweet flavour.

Bocconcini’s delicate flavour and soft texture go nicely with various foods. It is frequently used to Caprese salads with fresh basil and tomatoes to make a light and energizing dish.

Bocconcini are often used in pizzas, where they provide a delightfully melty cheese sensation. They also make a tasty antipasto spread when served with crusty bread, cured meats, or olives. It is popular in Italian cooking and other cuisines because of its versatility and delicious texture.

Burrata

The inside of burrata, an Italian cheese, is smooth and creamy due to the blending of mozzarella and cream.

Burrata, which comes from the southern Italian province of Apulia, is produced by forming a thin layer of mozzarella on the outside and then stuffing it with a rich mixture of cream and shredded mozzarella, or stracciatella. The end product is a rich, smooth cheese that melts when sliced.

Burrata has a smooth texture, a little sweetness, and a delicate taste. With ripe tomatoes, fresh basil, and a splash of olive oil, it’s frequently served as a stand-alone appetizer, making it a straightforward yet sophisticated dish.

Burrata adds a little something special to each meal and goes great with roasted veggies, prosciutto, and crusty bread, as well as salads.

Cotija

Mexican cotija cheese is renowned for its salty taste and crumbly texture. It is made from cow’s milk and comes from Cotija in Michoacán, Mexico.

Because of its unique qualities, cotija is frequently used as a topping for tacos, salads, and soups, where its salty undertones provide a flavorful explosion.

Since of its crumbly texture and strong flavour, this cheese is sometimes likened to feta. However, Cotija is better suited for grating or crumbling since it is typically saltier and does not melt.

Cotija enhances typical Mexican foods like refried beans, enchiladas, and elote (Mexican street corn). Because of its use in these traditional dishes and strong flavour, it has a unique position in Mexican culinary culture.

Chhena

In India, chhena is a cheese produced from cow or buffalo milk. It is frequently seen in pastries and sweets. It is usually made by curdling milk with vinegar or lemon juice and then draining the whey, giving it a soft, crumbly texture.

The fresh cheese produced by this method is malleable and high in moisture, enabling it to be shaped into a variety of forms.

Chhena is a key component of several classic Indian desserts, including rasgulla, ras malai, and sangesh. It’s mild flavour and creamy texture make it perfect for absorbing sweet syrups and fragrant spices.

Savoury foods like paneer-based curries and chhena poda, in addition to sweets, are important parts of Indian cuisine since they can be used in both savoury and sweet dishes.

Chhurpi

A native Himalayan cheese prepared from cow or yak milk is called chhurpi. It is renowned for its chewy, nuanced texture. This unusual cheese is a mainstay in Himalayan cultures and has major cultural and nutritional value.

Milk is curdled, the whey is drained, and the curds are dried to make chhurpi. This procedure produces a solid, thick cheese that keeps well without refrigeration.

Churpi is a popular snack in Himalayan cuisine and a low-fat, high-protein food. It is often used in stews and soups, where its chewy texture gives the food more flavour and depth.

In certain areas, chewing chhurpi like gum is a traditional way to stave off cold weather and stay hydrated on lengthy trips.

In Himalayan cultures, chhurpi is more than simply a cheese because of its cultural significance and special qualities; it is a representation of adaptation and tenacity that merits our admiration and respect.

Edam

Dutch cheese edam is renowned for its mild, nutty flavour and characteristic red wax covering. With a semi-hard texture that gets harder with age, this cheese from Edam in the Netherlands is typically prepared from cow’s milk. Its distinctive wax covering makes it instantly recognized and helps maintain its freshness.

Cheese boards frequently employ edam. Its subtle taste goes nicely with nuts and fruits. Because of its semi-hard texture, it may be cubed for salads or sliced into sandwiches.

Edam is a versatile ingredient in many different cuisines. It melts quickly and, due to its mildness, may be used in casseroles and other baked goods. It’s unique appearance and delicious flavour make it a favourite in many families.

Fontina

Italian cheese fontina has a rich, nutty taste and a semi-soft texture. It comes from northern Italy’s Aosta Valley. Traditionally prepared from cow’s milk, fontina is prized for its buttery flavour and creamy smoothness. As it matures, its taste gets stronger, and its texture gets a little harder.

Due to its versatility in the kitchen, fontina is frequently used in grilled sandwiches, pasta dishes, and fondues. It’s perfect for making cheese dips and creamy sauces because of its exceptional melting qualities.

Its semi-soft texture makes slicing it for omelettes and quesadillas a breeze. Because of its distinct flavour and velvety texture, fontina is a favourite in Italian cooking and lends depth to recipes.

Gruyere

Gruyere cheese is a firm-textured Swiss cheese with a rich taste that ranges from fruity to nutty. It gets its name from the Swiss town of Gruyere. This cheese is manufactured from cow’s milk and usually matures for a few months to acquire its distinct flavor.

Gruyere’s flavour becomes more powerful, deeper, and nuanced as it ages.

Due to its exceptional melting qualities, Gruyere is an essential component of traditional Swiss fondue, which is used to dip bread and vegetables. It also frequently adds a rich and savory taste to French onion soup, quiches, and gratins.

Gruyere’s firm texture and nuanced flavor make it a favourite in many European cuisines, and its versatility in the kitchen has made it a mainstay in kitchens worldwide.

Jarlsberg

The Norwegian cheese Jarlsberg is renowned for its big, circular holes and mild, nutty flavour. Because of its characteristic “eyes,” or holes, that occur during the cheese-making process, it is sometimes likened to Emmental and has a semi-soft feel. Because of its mildness and subtle sweetness, Jarlsberg may be used in various recipes.

This cheese adds a smooth and creamy texture to meats and veggies and is frequently used in sandwiches. Additionally, it melts easily, making it appropriate for grilled cheese sandwiches, omelettes, and quesadillas.

Jarlsberg is a popular option for cheese boards and table settings because of its enticing flavour and striking look. Its mild taste and versatility have helped it maintain its appeal in Norway and beyond.

Puti Kesong

Carabao (water buffalo) milk is used to make the Filipino cheese known as kesong puti. It is renowned for its creamy, velvety texture. Because it is usually unsalted and has a mild, milky flavour, this fresh cheese goes well with savoury and sweet foods.

Kesong Puti is frequently offered for sale wrapped in plastic or in banana leaves, emphasizing its handmade and artisanal origins.

A common component of traditional Filipino snacks and sweets is kesong puti. It is frequently added to tarts for a creamy filling or used in ensaymada, a sweet bread covered with sugar and butter.

Another popular option for sandwiches is Kesong Puti. In the Philippines, people adore this cheese because of its subtle flavour. It offers a creamy, smooth layer that goes well with a variety of fillings and spreads.

Muenster

Muenster cheese has an orange peel and a mellow, buttery taste. It is semi-soft. Despite its French origins, it has become more well-known in the US because of its uniquely American production.

Annatto, a natural pigment that lends Muenster its distinctive look, is frequently used to create the orange rind.

Muenster’s semi-soft texture makes it perfect for melting and incredibly versatile in the kitchen. It is commonly used in burgers and sandwiches because, when heated, it gives them a smooth and creamy texture.

Muenster is a favourite casserole choice because of its mild flavour, which gives a creamy buttery note without dominating other components. Muenster is popular in American cooking because of its mild flavour and melting qualities.

Cheese Neufchatel

Similar to cream cheese but with a somewhat tangier taste, neufchatel cheese is smooth and creamy.

Neufchâtel, from the Normandy area of France, has a long and illustrious history that dates back to the Middle Ages. Because of its smooth and spreadable texture, it is a common option for cheesecakes, dips, and spreads.

Compared to cream cheese, this cheese has a slightly garnier texture, and its acidic undertone gives a variety of recipes a distinctive touch. Neufchâtel is frequently used in French cooking as a basis for savoury spreads and sweets.

Its flexibility is also seen in American kitchens, where it is frequently used as a component in creamy fillings and cheesecakes. The cheese is a mainstay in French and American dishes because of its versatility and unique flavour.

Yak Ragya

Made from yak milk, Ragya Yak cheese is a Tibetan cheese with a rich, creamy texture and a hint of a smoky taste. Yak milk is a popular dairy source in Tibetan cuisine, where this unusual cheese is a mainstay.

To create a rich and creamy product, yak milk is usually curdled and then pressed.

Ragya Yak cheese is highly prized in Tibetan culture and is frequently used in religious rituals and traditional meals. It is a common ingredient to soups and stews because of its thick texture and smoky overtones, which give them depth and taste.

In Tibet’s high-altitude areas, ragya yak cheese is also eaten as a snack, giving people energy and nourishment. It’s a fascinating cheese because of its distinctive flavour and cultural importance.

Sakura

Made from cow’s milk, sakura cheese is a Japanese cheese renowned for its delicate floral taste and soft, creamy texture.

Sakura, which translates to “cherry blossom” in Japanese, is a type of cheese frequently flavoured with cherry blossom leaves. This gives the cheese a delicate floral flavour and a distinctive scent. Sakura cheese is a speciality item praised for its distinct appearance and personality.

Sakura cheese’s subtle flavour enhances other components in a variety of Japanese cuisines, such as salads and sushi. It adds a note of flowery sweetness and a creamy texture, making it a favourite dessert option.

Sakura is a gourmet cheese frequently served with Japanese teas or on cheese boards. It is highly acclaimed in Japan and among cheese enthusiasts for its distinct taste profile and connection to cherry blossoms.