The world's rarest and most expensive cheese, known as Pule, is made out of the milk of Balkan donkeys. And it is only produced at the Zasavica Special Nature Reserve in Serbia. These donkeys are endangered and are under special protection.
Gourmet or artisan cheese, on the other hand, only makes use of natural ingredients like high-quality milk, enzymes and natural colours, and the cheese is usually made by hand with more care and extra steps to ensure the finest taste.
What are the best cheeses in the world? According to Taste Atlas, at the top of the list of the world's most popular cheeses, you find Parmigiano Reggiano and Gorgonzola piccante, followed closely by Burrata, Grana padano and Oaxaca cheese (from Mexico, also known as quesillo) in the top five.
What Cheese Does Gordon Ramsay Use For Grilled Cheese? Ramsay's recipe calls for Romano cheese, Pepperberry, Asiago cheese, thick slices of country bread, and kimchi. In addition to regular butter, olive oil, and salt, a few other ingredients are used.
A charcuterie plate is perfect for entertaining, cocktail hour bites, and even for convenient and satisfying snacking. Because charcuterie is ready-to-eat, making an impressive plate is easy.
Caciocavallo Podolico Cheese, Italy's Most Expensive.
Real cheeses, like those from Reny Picot, have an ingredients list consisting of milk, salt, and enzymes. That's it. Reny Picot cheeses are 100% real cheese. Old Europe Cheese exclusively uses fresh Class I milk to make each and every one of our Reny Picot cheeses.
"To crown Le Gruyère AOP surchoix as this year's World Champion Cheese is so well deserved. The judges in the room today, our cheese experts from all over the world, were clearly blown away by the quality of the cheese and dedication shown by the cheesemakers."
Conciato Romano is the oldest cheese in the world. Mentioned by Pliny as well as Martial, it has been made in the Caserta region since the days of the Samnites, before they were subjugated by the Romans. But these days it's not a cheese for everyone, as we are no longer accustomed to such powerful odors and flavors.
Manchego cheese is a Protected Denomination of Origin (PDO) from the Spanish region La Mancha. Manchego PDO is very restrictive and, as a result, manchego cheese can only be made from registered sheep's milk from La Mancha region.
While this is the technical definition, most people use the term charcuterie to refer to an assortment of cured meats, cheeses and other foods served together as an appetizer or even a meal. There are many options for what you can include on a charcuterie board, but cured meats tend to be a staple no matter what.
Well, if you're a cheese lover, then you probably already know that you're called a turophile (tur-uh-file). The word turophile is a combination of the Greek words tyros, meaning cheese, and philos, meaning "love of". So, in short, a 'turophile” would love our luxury cheese gift hamper!
Italian Charcuterie Board: Everything for the Ultimate Italian Salumi Board. Italian Charcuterie Board. I am a huge fan of Italian Charcuterie Boards or, as they call them in Italy, Salumi Boards! Throw in some cheese and I'm even happier. Add a refreshing glass of Italian sparkling wine, and I'm in heaven.
Pule cheese is the most expensive cheese in the world because it is produced exclusively at Serbia's Zasavica Special Nature Reserve. This rare cheese is made from the milk of Balkan donkeys which are endangered and native to Serbia and Montenegro.
Dinner knives are perfect for delving into the creamiest of cheeses, and since they aren't sharp, eat the cheese directly off of the knife itself. It's one of the best ways to eat cheese like a pro. It also eases the voyage from plate to nose to mouth.
White also once made a young Gordon Ramsay cry while Ramsay worked for him, and later said, "I don't recall what he'd done wrong but I yelled at him and he lost it. Gordon crouched down in the corner of the kitchen, buried his head in his hands and started sobbing."
Camembert is certainly the most famous cheese in France. Originally from Normandy, it is a soft cheese with a bloomy rind. Traditionally made with raw cow's milk, it can also be found made with pasteurised milk.