According to Cheese.com there are over 1800 types of cheese known to exist, yet most people don’t stray from about three or four. For me, my main type of cheese is mozzarella (because of the impressive way it absorbs flavour), and my runner-up is halloumi (also because of its absorption properties when heated). But I have only tried about twelve different types of cheese which amounts to something like 0.7% of all types, so clearly my knowledge of the topic is metered greatly.
When thinking about this, two questions arose:
As for the first question, I have collated a small list of seemingly underrated cheese which are surely worth at least a try. As a rule, none of the cheese mentioned will be of the twelve or so types that I have tried so my interpretations of them will be strictly from second-hand resources.
Perhaps it is not the most unknown cheese out there, but I have found that provolone so rarely comes up in conversation that it may as well not exist. Ignoring this one would be an oversight seeing as it is accessible in most supermarkets and is versatile in flavour. It is even available in Subway! It is firm but grainy and has a sharp taste which some describe as being spicy. The flavour of provolone makes it perfect for both bread and white meat which means that adding it to sandwiches and burgers is a no-brainer. It is easy to melt but has a strong enough flavour to be utilised in cold, hard from. Here are two recipes using Provolone which are worth looking through:
A creamy, buttery cheese which does not overpower the food it is paired with. It’s a rare one to get hold of which may be due to its lack of versatility. While it can be used in conjunction with other food such as chicken it seems to be best appreciated on its lonesome. It pairs with grapes and pineapples, and is complimented by fruity wines. There only seem to be a handful of recipes online which utilise Saint-Paulin but this one here seems worthwhile.
Getting your hands on this should be seen as a treat as it is often used as a type of dessert after hearty meals such as stews and broths. It is mild and creamy and best suited on its own, but there are times when it is accompanied with walnuts and Brazil nuts. If you are looking for a recipe, try this cheesecake.
(Little) Black Bomber
This is a rarer cheddar cheese with an iconic black waxing around it. Like many cheddar cheeses it is excessively strong in flavour and can be overpowering when not accompanied by something even stronger (such as spicy food). It is best served with some sort of crusty bread, preferably homemade, as it adds a great deal of texture while not taking away from flavour. As it is a cheddar cheese it can be used in any other cheddar recipe you can think of, so instead of providing one I’ll just suggest a place where you can buy it by the wheel.
Much like Burgos, this is a dessert cheese. It is popular within Middle-Eastern countries such as Syria, Lebanon, and Israel and is eaten significantly during Ramadan. It absorbs flavours with ease making it the perfect choice for soaking with sweet syrups and spices, as is tradition. It is also eaten as a breakfast meal. Here is a cheesecake recipe, but if you’re looking for something more adventurous you can try this dessert out.