Say cheese

Delicious, scrumptious and delectable; no matter how much is said about cheese, its flavour cannot be described, it can only be experienced. Diverse and arguably indispensable, cheese is in a class of its own.

Read on to brush up on your cheese facts to raise your intellectual oomph factor for when your friends come around for that delectable cheese evening you have planned.

Camembert

Possibly the most famous of French cheeses, Camembert was first made in Normandy at the end of the 18th century. Making Camembert is no easy feat; the entire process takes a long time.

Tradition dictates that the milk must be from Normandy and must not get warmer than 37 degrees Celsius during the process. Twenty-one-days later, it is said to be ready for consumption. Despite its strong flavour, Camembert is compatible with a variety of dishes. A soft cheese, it can be used in starters, mains or the more traditional cheeseboard.

Gorgonzola

While creating any sort of group of cheeses, whether a list in an article or an elegant dessert display, one has to include at least one blue cheese. Not ideal for the squeamish, Gorgonzola is a strong, crumbly cheese. However even those who find it unpalatable on its own have been seen eating large quantities in their favourite pasta dish.

Originating in Milan it is used liberally in many Italian recipes and has been around since the eighth century. Originally hung in large caves to allow mould from the caves to permeate the cheese, today Gorgonzola is inoculated directly with the mould spores.

Comte

Another French treasure, Comte was first produced in the 12th century.

Shepherds started producing this cheese during their annual summer stay in the Jura Mountains. The shepherds' remote location meant that they did not have access to any towns or villages until the end of the season. Hence Comte came to be a cheese that needed several months from creation to maturation.

Comte is also a diverse cheese, with many recipes using its nutty flavour to spice up a dish. A hard cheese, Comte is excellent on a cheese board as well.

Cheesy tips

When preparing a cheese board try to include a variety of textures, tastes and appearances. Most cheeses tend to go well with apples, grapes and peaches as well as chutneys and jellies like quince jelly, or the richer caramelised red onion and cranberry jelly.

Whether sprinkled over a main course or serving as the primary ingredient of a dessert, cheese can satisfy a spot we never knew we had, so experiment, mould, cut, grate and enjoy.

We recommend:
Cheesy Chicken and Olive Enchiladas:

2 chicken breasts
4 tortilla wraps
7 sliced olives
3 cloves garlic
One small onion
5 tomatoes
100 gm grated cheddar
100 gm grated mozzarella
1 tablespoon tomato ketchup
1 tablespoon oil for frying

Step 1: Chop the chicken breasts into small pieces and pan fry with 1 clove of crushed garlic. Set aside.
Step 2: Fry 2 cloves of crushed garlic with 1 sliced onion until the onion starts to lose its colour.
Step 3: Chop the tomatoes into half and grate (start from the skinless side) into the pan. Add one tablespoon ketchup and let simmer for five minutes.
Step 4: Add the olives and chicken to the sauce.
Step 5: Spoon the mixture onto the wraps.
Step 6: Fold the wraps to make rolls and line up in an oven dish.
Step 7: Top with cheese and put in the oven for 10 minutes at 170 degrees Celsius.