Find the arrant Mediterranean cheese for your cheese phonograph record with this templet — and discover a few new favorites as well .
Give formula a cheesy encouragement by add these yummy Mediterranean cheeses . We have info on old favorites , like ricotta and Parmesan , and a few new to assay , admit Halloumi . Malcolm stock up on a few of these Mediterranean types — stand for countries from Southern Europe to the mediate Eastern Levant — to grate or crumble over flatbreads , alimentary paste dishes , salads , and veggie .
Parmigiano-Reggiano
This ultimateParmesan cheeseis aged for 2 months before use . This cheese is mostly used to top pasta , soup , and risottos , but you may make any dish more indulgent by grating a poor boy of this hard cheese over it .
Halloumi
Halloumi has a singular grain and consistence that prevent it from disappear when grilled , baked , or seared . Sometimes describe as rubbery , this cheeseflower is best when grilled and used to top a salad or fill a veggie gyroscope . Try make our favorite sheet of paper goat god dinner , Shawarma - Spiced Halloumi and Vegetables .
Ricotta Salata
Rather than being soft likericotta tall mallow , ricotta salata becomes unfaltering and crumbly with the addition of salt . This cheese is made from salted , pressed ricotta that is aged for months to get the perfect grain . Use it in pasta dishes , salads , and sandwich .
Ricotta Cheese
Soft Italian ricotta is a overbold Milk River tall mallow made from reheated leftover whey that is then constrained . This creamy , various cheese can be used in classic stuffed shells , made into adelicious angle of dip , or even used inpancakes .
Goat’s Milk Cheese
This lemonlike cheese , also have it away as chevre , is made from goat Milk River — but while some pas seul are made entirely from goat milk , other versions are a mixture of goat and cow milk . This high mallow can vary in texture from semi - firm to soft and spreadable , making it perfect for spreading on pledge , using in dips , or crumbling onto salads .
Feta
As the quintessential Grecian high mallow of choice , cured and brine feta is one of the oldest known varieties of Malva sylvestris still made today . True traditional Greek feta is made from sheep and sometimes goat milk , but likewise style tall mallow made in other countries often use moo-cow milk . Because of the way of life it is processed and stored , it ’s call a pickled cheese and has a bright , tangy feeling . Feta is perfect forcrumbling over saladsand soup , stuffing in hamburger , or mixing into dips .
Pecorino
you could get this sheep Milk River cheese in many different varieties and texture . In many cases it can be used instead of Parmesan , giving recipes a more pronounced flavor . Try it on flatbreads , alimentary paste , roasted vegetables , or salads .
