Cheese Around the World
Humans are basically hardwired to love a good cheese pull. Our methodology to find the best cheese for cheese pulls was simple. We took six cheeses we know melt—including cheddar, mozzarella, Brie, and processed American—and made grilled cheese sandwiches with each.
What makes a good quality cheese? It starts with “happy cows” declared Joe Baird, a cheese expert and consultant for the California Milk Advisory Board (CMAB), who recently came to the Philippines to share his vast knowledge of cheeses, and to present the state of California’s portfolio of quality cheeses, certified with the Real California Cheese seal.California has been producing cheese for more than 200 years, with immigrant farmers of Italian, Dutch, Hispanic descent bringing their cheesemaking traditions from their home countries. Today, California is the number two cheese producer in the United States, with 46% of its milk going into California cheese. Thanks to the climate and the care given by the dairy farmers, California cows are indeed “happy” ones who chew on grass, that turns into feed, and then transforms into around 9 gallons of milk a day per cow.
Fresh mozzarella is soft and milky in flavor, much creamier and softer than the processed or commercial variety. You can enjoy it in a tomato salad with a drizzle of olive oil and balsamic vinegar. Or add it to pizza and lasagna. This California mozzarella by Di Stefano pairs well with a Pinot Grigio or Chardonnay. gdbdb
This type of flavored cheese gives off a vibrant, smoky taste, with a faint taste of bacon or ham. The Organic Smokehouse Jack by Sierra Nevada works great in sandwiches, pastas, sauces, meatballs or pizzas. Or add it to a cheese platter and pair it with a glass of Chardonnay.
The longer a cheddar is aged, usually the sharper it becomes in taste. One example is the famous Bandage Wrapped Cheddar by Fiscalini, which earned the distinction of being the only non-UK cheddara to win World’s Best Cheddar three times at the World Cheese Awards. Wrapped in a traditional cheesecloth, this cheddar is firm with a slightly crumbly texture, with a mild smoky and nutty flavor. Aged for 14 months, this raw cheddar is best showcased on a cheese board, together with cold cuts like prosciutto and salami, and a glass of Merlot.
This all-natural, semi-hard cheese originated in Italy. Creamy and buttery in flavor and texture, it’s great to mix into egg dishes like quiche, frittata, or simply scrambled eggs. It works wonderfully in sandwiches, especially a grilled cheese sandwich.
"And use it as well in fondue, cheese sauces, and even pizza and pasta. Pair this Toma by Point Reyes Farmstead Cheese Company with a glass of Viognier or Sauvignon Blanc."