No really. This will officially be my cheesiest post, based on weight of course.
Sure, I’ve covered raclette in depth, while other cheeses have popped up in random posts, but this time I’m going all out with a full dairy overload. Here are five very special cheeses that I haven’t stopped thinking about.
Let’s start in Poland. I had read about oscypek – a protected smoked cheese from the Tatra Mountains, so it was on my radar. The cheese gods were clearly looking down on me on that trip because within ten minutes of alighting at Krakow train station, Maz and I stumbled across a food market with an entire stand dedicated to oscypek. Score!
Made from salted sheep and cow milk, the cheese is formed into decorative shapes, brined and cured in hot smoke. Each little cheese is heated to order on the barbeque and served with a dollop of cranberry sauce.
The sharp, salty, smoked ooziness of the cheese was sublime with the fruity tang of the cranberry. We loved it so much we had seconds that night and came back the following two nights. I think the lady at the stand thought we were a bit strange. This was a culinary highlight of the year and I’m on a mission to track it down in Sydney.
The award for the most bizarre looking cheese on the list would go to this Romanian beauty. The first time I spotted it in a market outside of Dracula’s ‘castle’, I wasn’t exactly sure what I was dealing with. Small pieces of fire wood? Bit odd to find that in the cheese display. Maybe a derivative of fresh coconut? But then it was winter in eastern Europe, not exactly a climate in which one would expect a tropical fruit. After a bit of investigation I discovered it was cheese in bark. Why hadn’t I thought of that before? Read More