Cheeses of the world

[hkathy]

Hosting a lunch, and I was thinking of doing a french lunch (long lunch). DH is french.
Friend who is coming is suggesting ‘cheeses of the world’
How can I
a) combine the two
b) come up with a list of ‘cheeses of the world’

So far I have:

Soft cheese, all French:
Epoisse
Brie de Meaux
Chaource
Camembert de Normandie
(these are DH’s favourite so would like them to go in anyway)

Hard/ Blue, Europe:
Manchego
Rocquefort
Stilton
Something hard and Italian not parmesan

Then, and this is what I need most help with, non european cheeses. So far I have Halloumi, Labneh, Paneer, Queso fresco, and just for fun American cheese slices (or cheese in a can if I can find it)

You should do a cheese ball for apero:
https://www.seriouseats.com/best-cheese-ball-retro-entertaining-technique

Also you need more Irish cheeses.

The dessert better be cheesecake

The cheese lady does some great cheeses from a few different countries. This is my favourite Italian cheese I’ve had so far https://thecheeselady.co.uk/products/ubriaco-rosso

You had me at Manchego. 😋

Norwegian Greve is absolutely delicious, in my opinion! And I've always wanted to try brünn öst (not strictly cheese though)

Maybe an Alp blossom cheese? They can be very pretty for a cheeseboard. And if you fancy throwing a bit of Scotland into the mix there’s a stinky Brie-type cheese called Minger which I find goes down well.

This is lovely, I'm tasting all of these gorgeous cheeses in my mind. My lactose intolerance is so bad now I can't eat it anymore and I'm reduced to vegan cheese which is.. not the same 😑 I'm living vicariously here!

Monterey Jack is a decent US cheese. Gjetost is a very interesting Norwegian cheese - I’ve seen it in Harrods food hall.

I would not eat all day and not eat anything the next day just so I could be a guest at your ‘Cheeses of the world lunch’!

Baked cheesecake for dessert, which gives you Polish cheese. Use full fat Polish curd cheese, like one of these from Tesco or Sainsbury's.

Another nice cheese 'dessert' uses a fairly dry Spanish cheese, eg Manchego. Cut into cubes, sprinkle with freshly-ground coffee and drizzle with a light, floral honey. Cover and leave for a few hours to marinade. I don't know if this is an authentically Spanish dish, but it's authentically delicious.

If you can get one of these Portuguese sheep's milk cheeses, you will be in weird cheese heaven. The cheese comes with a strip of cloth tied around it - do not remove this. Carefully cut around the top rind, with the knife held vertical to preserve as much of the side rind as possible. Fold back the lid you have created, and inside you will find runny, gooey deliciousness. You can dunk or scoop. I absolutely adore it. In the UK I've only ever seen it in Portuguese delis.

(Am I a little over-invested in a stranger's party? But - cheese!)

Portuguese cheese

That's more complicated than it sounds, my favourite cheese is Somerset Brie - but what would that count as?

(Who else is having to raid the fridge after reading this thread?)

UK as it’s made in Somerset! We had a few very similar cheeses from both sides of the channel but even the French contingent had to admit they couldn’t match a strong English vintage cheddar!

For US cheeses, I'd go with Monterey Jack or Colby instead of processed "cheese" slices - both are quite semi-hard and quite mild and would go well with a big variety of cheese plates. There's also Colby Jack, which is these two cheeses marbled together. Pepper Jack (Monterey Jack infused with peppers and spices) could be an interesting counterpart to your chili paneer. Canadian/US-style cheese curds could be fun if you can find them.

There are loads of Mexican, Central and South American cheeses but a lot of them are fresh/uncured/high moisture so not often exported. You may find Mexican Añejo (recognizable from the red rind, which is crusted with paprika) or some of the aged Argentine or Brazilian cheeses.

Never had Grevé, is it like Emmental? Looks similar.

I bloody love brunost, but yes it is rather off the wall if you were expecting cheese!

OMG, just seen they do spreadable brunost in tubes in Sweden. Jeeves, my bags sweeps off

Oh man, nothing to contribute but my very eager anticipation to make a guest appearance!

How about Cazu Marzu from Sardinia. It has added protein in it too! 😋

My suggestions are a bit alpine.

Beaufort.

How about a nice fondue Savoyarde or a Raclette or a Tartiflette?

Anyone religious coming?
Cheeses of Nazareth 😃🧀

UK! and then it’s up against a French brie

🤣🤣

Maggot infested cheese…. I’ll add it to the long list

Add in some really good Britsh cheese. Doddington is exceptional for example.

Don Corleone