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from: Grret
With a wide range of exotic cheeses now easily available across the city, the only challenge is to use them to their full potential. We tell you more...
What’s the first name that comes to your mind when you hear the word cheese? Forget those various processed cheese brands flooding your supermarket, there’s a world full of exotic cheeses just waiting to be explored. Available at various places around the city — right from the Italian Parmigiano Reggiano (aka Parmesan), Pecorino Romano, Mascarpone and Ricotta, the English Cheddar and the double Gloucester, the Dutch Edam and Gouda, the French Brie, Comte, Chevre and Roquefort, the American Gorgonzola, the Greek Feta, the Halloumi from Cypress and the Swiss Emmental and Gruyère to newer flavours like a strawberry or salmon cream cheese from Philadelphia or even the toffee, wine or whiskey flavoured cheese to name a few — the wide range promises to satiate every cheese lover.
The best way to savour your favourite cheese? “Most are meant to be consumed just the way they are, with dull accompaniments like neutral crackers, bread sticks, crusty baguettes or fruits or wines that pair well with the types you’re eating, also taste delightful when cooked, like in a sweet or savoury soufflé, or grated on the top of a freshly baked pizza or in a sandwich.
But it’s important to know the intricacies of usage. “Paremesan, if added at the start will result in it’s tongue-tickling taste getting killed. It must be grated on or added right at the end. Goat cheese is a fresh variety and hence, needs to be eaten fresh. Similarly, a blue cheese works beautifully well in a salad but will lose its flavour if cooked.
Exotic cheeses can be used in numerous ways — right from a traditional cheese tray to a fondue, in a pasta or even just a plain cheese sandwich. We in fact, even make our Risotto in the hollow of the Parmigiano Reggiano wheel thus giving it a more gooey and cheesy taste. And mind you, no part of the cheese goes to waste. “Don’t throw away the rind of the Parmigiano. Simmer it in a broth and you’ll be amazed at the wonderful cheesy flavour
As for the buying and storage intricacies, you should always sample cheese before buying it. “Cheese tastes best freshly cut, so buy just as much as you need and on the day you’re going to eat it. Don’t store it for over three days,” she says. Adding to this, chef Ashutosh says that since cheese has a great affinity for absorbing the smells around it, leftovers must be packed carefully. “Wrap it in butter paper and store in the chiller tray. Another reason why cheese needs to be wrapped well is because it dries up quickly if exposed to air. Also, remember to check the date on the cheese before buying it so you don’t end up with stale stuff.
The best part about using cheese in cooking is that there are no limitations. However, do not get too experimental. Remember these cheeses are masterpieces in themselves. Experiment till you find a combination that works well for you and then enjoy it.
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