Portugese Cheese


“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” 
― J.R.R. Tolkien

Full fat cows, goat and sheep cheese / Queso Ibérico / Queso De Cabra / Queso Manchego D.O.P. / Queso Tetilla

What can I write ... I love eating, discovering new flavours, decomposing them into pieces, smelling, feeling them with all myself. I am delighted with these cheeses. I ate a small piece of each of them. Clear in taste, spicy and delicate at the same time. Each of them is different, but together they create something like an amazing taste journey.

Few fun facts about cheese:

  • Gouda is a city in the Netherlands. Camembert and Brie are in France. Cheese is produced in all these cities. These names are not restricted, however, so not all Gouda cheese comes from the Netherlands.
  • The label applies when laying the cheeseboard. They are arranged clockwise. We start with light cheeses, we end with more expressive, heavy and spicy. We can use 3-5 different types of cheese to create a tasty cheese composition. To prevent the cheeses from drying out, cut them immediately before serving. Served cheese is best removed from the fridge about 45-60 minutes before consumption so that they were at room temperature. We should provide about 20-50 g of each type of speciality for one guest. Cheeses are usually served with grapes and nuts.
  • Cheese protects teeth. Consuming yellow cheese increases plaque pH. This reduces the risk of gingivitis and tooth decay. Moreover, it was investigated that the pH of the people consuming milk or yoghurt did not change. This was only the case with cheese lovers.
  • Rolling cheese competitions are held in England every year. This tradition dates back to the early nineteenth century. Daredevils gather on Cooper's Hill and try to catch up with the round cheese that has been dropped down. The noble idea remains the idea because the cheese gains speed up to 100 km/h. The winner is the one who runs down the fastest and touches the cheese.









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