Comscore Beacon Fine Living: 6 Undiscovered Cheeses - AskMen
Fine Living: 6 Undiscovered Cheeses

Fine Living: 6 Undiscovered Cheeses

Page 1 of 2

“People who know nothing about cheeses reel away from Camembert, Roquefort and Stilton because the plebeian proboscis is not equipped to differentiate between the sordid and the sublime.”

-Harvey Day

There are few foods in the world as varied and as versatile as cheese. Across the globe, different cultures enjoy their cheeses hard or soft, moldy or creamy, made from the milk of goats, cows or sheep, as a part of a meal or on its own, and with or without fine wine. Cheese, said one writer, “is milk's leap toward immortality,” and since nearly every nation in the world makes its own unique cheeses, I present to you a compilation of six tributes to the immortality of milk: overlooked cheeses from across the world.

Drunken Goat


How can you not consider tasting a cheese called Drunken Goat? This Spanish cheese, a signature product of the village of Jumilla in the south-eastern portion of the country, is made exclusively from the milk of Murciana goats and is high in both fat and protein, which gives Drunken Goat its amazing creaminess.

With regard to the creation of Drunken Goat, this is aged goat’s cheese that is soaked in Doble Pasta — a local wine — for 72 hours before being aged for a further 75 days. Soaking the cheese in this manner does a few things, most notably, it gives the rind a stunning violet color that is unmatched, while on the palate the wine imparts a distinct tangy, sweet aroma and finish to this mild and creamy cheese.

Consider serving Drunken Goat with desserts or as an appetizer, accompanied by a bold Spanish red wine, such as Rioja.

Extra Aged Appenzeller


The Swiss aren’t best-known for their cheeses, but that doesn’t necessarily mean that they don’t, on occasion, produce an excellent cheese. Testament to this is the Extra Aged Appenzeller: A full-fat, semi-hard cheese made from only the best Swiss Appenzeller cheeses.

Extra-Aged Appenzeller is matured in climate-controlled cellars for an additional six months compared to regular Appenzeller. The cheese is also treated with a special herbal brine to further develop its distinctive taste. The end result is a pressed-curd cheese, with the occasional pea-sized hole (called eyes) and a smooth texture. Extra Aged Appenzeller begins slightly spicy and finishes with fruity notes.

Consider serving Extra Aged Appenzeller with summer fruits or as a dessert cheese. Also, it matches well with hearty red wines, such as a Beaujolais or a Burgundy.

Charouce, Kashkaval and more of the best cheeses you have never heard of...

Show comments