Like their name, they are best eaten fresh, and once open they should be finished in two or three days. From there the cheese may be aged, coated with a wax rind, or in the case of blue cheese a different bacteria could be added to create a distinctive flavour or colour. While Munster doesn’t have the overpowering smell of Limburger, it is a strong-tasting semi-soft cheese with a red-orange rind caused by the bacteria that give it its distinctive flavor. There is another way. Mozzarella is soft and moist, and because it has a high water content it’s surprisingly low in fat. I am one of the Cheezy People! For something a little less traditional, try the Waimata Sheep Milk Camembert. Because there’s no cream in the recipe, camembert is less creamy than brie. Italy possibly holds the record for the largest number of traditional cheeses, including gorgonzola, mozzarella and ricotta. I Originate from. NZ wide delivery. There are ways you can enjoy dishes containing cheese while cutting the overall saturated fat and calorie content. More cheddar cheese is eaten around the world than any other. To give it a longer shelf life, you may find mozzarella in a container stored in brine. There’s a reason wine and cheese nights are a classic. A bit longer than fresh cheese and pasta filata but shorter than most semi-soft and blue cheese. Originally, people hoped that a salt or alcohol bath would kill off mould growing on the cheese and make it last longer. Pronounced ma-skuh-pow-nee, mascarpone is also known as ‘Italian cream cheese.’ Mascarpone is like a more decadent version of cream cheese as it’s exclusively made from whole cream, giving it a much richer and creamier flavour and texture. For ease and convenience, you can buy a bag of Ornelle Shaved Parmesan Cheese or Grated Parmesan, perfect for sprinkling on pasta or grilling on bruschetta. For a New Zealand made gouda that stays close to the original Dutch recipe, try Karikaas Young Gouda that’s matured for a couple of months, Karikaas Mature Gouda that’s aged for a few months more, or step it up a notch with Karikaas Vintage Gouda that’s matured for a year and a half. Because of this, semi-soft cheeses will still have some of the creamy, milky flavours of soft-ripened cheeses. You might like a double cream camembert. Just look for the Mainland Special Reserve Double Cream Camembert. They've won a swag of awards particularly for their ricotta, which claimed Gold at the NZ Champions of Cheese Awards in 2012, 2014 and 2016 (and silver in 2015). Boards are the best place to save images and video clips. Made in Hamilton, Meyer’s Goats Milk Gouda or their Smoked Gouda Cheese varieties will do just that. If you’re putting together a cheese board, why not try Barrys Bay Cold Smoked Appletree Cheddar Cheese, Kapiti Port Wine Cheddar Cheese, or Mainland Aged Cheddar Epicure Cheese for a different twist on a familiar taste? Muenster. With so few ingredients needed to make cheese, there are so many opportunities for experimentation and creating new varieties. Award winning Whitestone Cheese, the perfect gift for any occasion, very popular for corporate gifts that will impress your clients and staff. Want a pre-dinner snack, an after dinner treat, or an indulgent treat for any occasion, you can’t go wrong with a cheese platter. The flavours within gouda cheese become stronger the longer it is aged. Cheese is rich in protein, good fats, calcium, plus it has a longer shelf-life than other dairy products like milk. Provolone Dolce cheese varieties are typically aged for two to three months, while Provolone Piccante cheeses can be aged for four months or longer, giving them sharper, stronger flavours. 4. While most cheese is made using the solid curds, ricotta is usually made using the liquid whey and the little bit of curds left behind. Hard cheeses must be aged for a very long time to remove as much of the water content as possible. The French Munster cheese comes from near the Alsace region and is very heavy, almost smoky. Recommended; Sandwiches Tata’s Sheeken Sanweesh . This repository is populated with tens of thousands of assets and should be your first stop for asset selection. Munster (French pronunciation: [mœ̃stɛʁ]), Munster-géromé, or Minschterkaas, is a strong-smelling soft cheese with a subtle taste, made mainly from milk from the Vosges, between Alsace-Lorraine and Franche-Comté in France. Provolone is made using pasta filata techniques, but the longer maturation and harder texture means it can also be classed as a semi-soft cheese. What Does Muenster Cheese Taste Like? I am made of Muenster Cheese! See full list here. At some stage during the maturation process, the cheesemaker will pierce the skin of these pristine white wheels of cheese, allowing air to enter and the blue mould to grow. While you can add herbs and spices to flavour cheese, the basic ingredient needed for cheese is milk. In some cases, hard cheeses can be aged for three years or more. The end result is camembert has a stronger flavour and aroma compared to brie, with slightly sour notes. Also known as Brie de Portneuf, the added cream gives this cheese extra buttery and slightly nutty flavours. Soft-ripened cheese matures and hardens from the outside in, so you may find the cheese is a little runnier at the centre than on its surface. The NZ nz-grei Café & Bakery. Those crystals are just a sign of the bacteria doing its job. Considered one of the more complicated cheeses to make, emmental has a sweet aroma, with fruity flavours and a touch of acidity. We also stock quality boutique cheeses sourced from all over New Zealand, including an extensive selection of sheep, goat and deer milk cheeses, blue cheeses, soft and fresh cheeses, mozzarellas, fetas and Italian parmesans. Like the name suggests, adding more cream to the traditional brie recipe gives you a richer, creamier, more luxurious brie cheese. T's + C's and shipping fees . Best cheeses in New Zealand … Select or search for your local New World store, top five tips for creating the perfect cheeseboard. Interestingly, the blue mould will only grow when it’s exposed to air. The IBM strategic repository for digital assets such as images and videos is located at dam.ibm.com. One specialist cheese database claims to have 1833 varieties of cheese on file, but the truth is there could be more that haven’t been discovered or invented yet. Kapiti Aorangi Brie Cheese from Lower Hutt and Gisborne’s Waimata Traditional Brie Cheese are also great examples. Believe it or not, over 700 varieties of cheese have been created in England. Unlike other pasta filata varieties, aging provolone means it can be sliced without crumbling but it’s softer texture makes it perfect for melting in cheese toasties or on top of pizza. Although not as rich, still tasty and forgiving recipe. This is because cheese makers add cream to the brie recipe, as well as smaller amounts of lactic acid producing bacteria. All the kneading and spinning makes mozzarella stretch more once it’s melted, so it’s an ideal topping for pizza. Oct 11, 2014 - You don’t have to serve Kraft singles at a party just because you didn't go to a fancy cheese shop. The curds are pressed into cheese moulds with a different type of bacteria that helps it to solidify and take shape. If you want a hunk of parmesan cheese to slowly melt away as you’re cooking a soup, you may want a Dairyworks Parmesan Cheese Wedge. Muenster is smooth, pale yellow in colour with an orange rind, a result … When the bacteria is added to the milk, it goes to work converting the natural sugars or lactose in the milk into lactic acid, which is what give the cheese some of its flavour. Too many images selected. The soft texture and mild flavour of cottage cheese means it’s very versatile and is easily incorporated into a number of recipes. In New Zealand we may not have any ‘traditional’ cheese varieties that originated here, but we are world famous for the quality of our cheese and dairy products. 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