Exploring Mediterranean Cheeses

The Enigmatic Mascarpone

Mascarpone often confuses many, including myself. Initially, I thought it was a small horse with a blindfold. A clever friend corrected me, saying it was a cheese. However, an even more knowledgeable person later clarified that it isn't technically a cheese but a curd. So, what exactly is Mascarpone? It's a creamy, soft curd made from cow's milk, often used in desserts like Tiramisu.

Italian Cheeses: A Culinary Treasure

Italy is renowned for its diverse range of cheeses, each with its unique characteristics:

Ricotta

• Type: Firm, white cheese
• Milk: Cow's milk
• Usage: Often used in pasta dishes, desserts, and salads

Mozzarella

• Type: Soft cheese
• Milk: Traditionally made from buffalo milk
• Usage: Essential in pizzas, Caprese salads, and various Italian dishes

Parmesan (Parmigiano-Reggiano)

• Type: Hard cheese
• Milk: Cow's milk
• History: Produced in the Parma region for over 700 years
• Usage: Grated over pasta, risottos, and soups

Greek Cheeses: A Taste of Tradition

Greece is a hotspot for cheese lovers, with Feta being the most iconic:

Feta

• Type: Soft, crumbly cheese
• Milk: Sheep's milk or a combination of sheep and goat milk
• History: One of the oldest cheeses, dating back 6,000 years
• Usage: Perfect in salads, especially the classic Greek Salad

In 2002, Greece secured the exclusive right to name their cheese "Feta," emphasizing its cultural significance (source).

Spanish Cheeses: A Flavorful Journey

Spain offers a variety of cheeses, each with its unique taste and texture:

Manchego

• Type: Hard cheese
• Milk: Pasteurized sheep's milk
• Region: La Mancha
• Maturity:
  • Curado: 13 weeks
  • Viejo: Over 3 months
• Usage: Often enjoyed with quince paste or honey

Other Notable Spanish Cheeses

• Queso Iberico: A hard cheese made from a blend of cow, sheep, and goat milk
• Zamorano: Made from ewe's milk, known for its nutty flavor
• Picos de Europa (Valdeon): A blue cheese often eaten with honey for breakfast

Portuguese Cheeses: A Hidden Gem

Portugal, with its small Mediterranean coastline, boasts some unique cheeses:

Serra da Estrela

• Type: Soft cheese
• Milk: Sheep's milk
• Region: Biera mountains
• Production: Hand-made by shepherds, with curds parted by hand
• Flavor: Sweet with a hint of burnt taste

French Cheeses: A Gourmet Delight

France is synonymous with cheese, offering a plethora of options:

Neufchatel

• Type: Soft, white table cheese
• Region: Normandy
• Texture: Grainy with a mushroom-like taste
• Maturity: Develops a salty taste over time

Other Iconic French Cheeses

• Brie: Known as the queen of cheeses
• Roquefort: The king of cheeses, a blue cheese with a strong flavor
• Camembert: Dates back to the 18th century, known for its creamy texture

The Perfect Pairing: Cheese and Wine

To truly appreciate these cheeses, it's best to enjoy them in their country of origin, paired with local wines. The right wine can enhance the flavor of the cheese, creating a memorable culinary experience. Local knowledge is invaluable, and Mediterranean locals are often eager to share their expertise.

Interesting Stats

• Feta Cheese: Greece produces around 120,000 tons of Feta annually (source).
• Parmesan Cheese: Italy exports approximately 100,000 tons of Parmigiano-Reggiano each year (source).
• Manchego Cheese: Spain produces about 15,000 tons of Manchego annually (source).

Conclusion

Mediterranean cheeses offer a rich tapestry of flavors and histories. Whether you're savoring the crumbly Feta of Greece or the robust Manchego of Spain, each cheese tells a story of its region's culture and traditions. So, next time you enjoy a Mediterranean cheese, remember the centuries of craftsmanship and passion that went into its creation.