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As a food lover, there is only one food item that I cannot live without: cheese. Derived by curdling protein from dairy, cheese comes in a wide range of flavours and textures depending on how it is produced. Cheese is salty, like many foods, but there is surely something distinctive in it that makes it more addictive than all the rest!
Honestly I’ve only known cheddar cheese most of my life but, since I took an interest in cheese, I have learnt there are so many different cheeses. I happened to enjoy a cheese-board a few months ago, and this changed my view towards this heavenly food item. Here, I am introducing three cheeses that are currently my favourites. Hopefully those who do not know much about cheese can still share my excitement about these cheeses.
1. Camembert is a soft cheese from Camembert, Normandy, France. This runny, earthy, sweet, tangy cheese was famously issued to French troops during the First World War. It is best served with bread at room temperature or is also delicious served warm.
2. Stilton is a semi-soft, blue, British cheese. It can only be produced in Derbyshire, Leicestershire, and Nottinghamshire in the United Kingdom because of the Protected Designated of Origin status issued by the European Commission. Stilton has a crumbly texture and has a strong salty and tangy taste. It is best paired with a drizzle of honey and a stick of celery!
3. Edam is a semi-hard cheese from Edam, Netherlands. It is traditionally coated with distinctive red wax and was one of the most popular cheeses to bring on journeys in the 14th and 18th centuries because it does not need to be stored chilled. Edam is creamy in texture and has a mild, salty, sweet taste. It is usually served with fruits like apple. Yet, my favourite way to enjoy Edam is to put it in a wrap along with some sundried tomatoes.
Different cheeses add different layers of flavour into a dish. Surely you can see that there is more to cheese than a slice in a processed burger. So now grab your choice of cheese (and hopefully a cheeky glass of wine!) and take a fancy break from work like me.
BY JESSIE FOK
The UoB Linguist Magazine
Guild of Students,
University of Birmingham