I used to think that Mascarpone was a little horse wearing a blindfold, then a clever person told me it was a cheese, but later an even cleverer person said it wasn't actually a cheese at all, so I asked if it really was a small horse. 'No', they said 'it's a curd', so now I'm not sure if it's a horse, a cheese or a native of a much troubled area of Asia.
Some of the less confusing cheeses of Italy are Ricotta, a firm, white cow's milk cheese, Mozzarella, a soft buffalo milk cheese and Parmesan, the ever popular, hard cheese of Parma. It is believed that Parmesan has been produced in the area for at least seven hundred years and the basic methods of production haven't really changed.
The Mediterranean bowl is a hotspot for cheese making, and each area has its own favourites. The hundreds of different cheeses are derived from goat, cow, sheep and buffalo milk, and each has its own distinctive flavour. My personal favourite is Feta, the soft, crumbly Greek cheese that brings to life any salad dish. This is one of the oldest cheeses in the world, made as long ago as six thousand years. In 2002, the Greeks won an importation battle of denomination, and earned the sole right to name their cheese 'Feta'. It is made from sheep milk or a combination of sheep and goat milk. It's worth visiting Greece solely to enjoy a Greek Salad drizzled with Olive Oil. Why is it that when you try to reproduce these tastes in your own country, it's never quite the same? Of course, Greece produces many other cheeses, but none are as popular as Feta.
Spain too has its fair share of cheeses to choose from, the most famous being Manchego, made from pasteurised sheep milk in the La Mancha region of the country. This may need an acquired taste, but it should smell of roast lamb when cut. It is sold at various stages of maturity. At thirteen weeks it is considered 'curado' (cured), whilst after three months it is 'viejo' (old). Other well known cheeses of Spain are the hard Queso Iberico, Zamorano, made from ewe's milk and Picos de Europa, the blue cheese which is also known as Valdeon and eaten with honey for breakfast.
Portugal, having a small section of Mediterranean coast has Serra de Estrela, its most famous cheese which has been produced by shepherds in the mountainous region of Biera for centuries. This cheese can still lay claim the title of hand made, as the curds are parted by hand as they always were. This is a very soft cheese that has a sweet yet almost burnt flavour.
The French love and produce numerous cheeses, but one of the best in my opinion is Neufchatel, a soft, white table cheese. I'm cheating a little here as the cheese actually originates from Normandy, but this cheese does warrant a mention. Its grainy texture hides a delightful taste of mushrooms. As it matures, it develops salty taste that isn't for everyone. Amongst the endless list of French cheeses are Brie, commonly known as the queen of cheeses, Roquefort, the king of cheeses and Camembert which dates back to the eighteenth century.
The ideal way to taste cheese at its best is to go to the country and enjoy it along with other local products. Often, the wine chosen to accompany the cheese can make a great difference, and vice-versa. This is where local knowledge comes into its own, and in my experience, the people of the Mediterranean are only too willing to help you enjoy your experience.
The Author is the founder of http://www.yourholidayrentals.com providing worldwide holiday accommodation The original article, along with other interesting articles can be found at http://www.yourholidayrentals.com/inspiration/
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