Say Cheese!

I don't know anybody that doesn't like cheese with the exception of the lactose intolerant. It is my ultimate go-to ingredient for adding a sparkle to even the most mundane dish. Funnily, I was inspired to do this piece after watching the unlikely love story- The Backup plan. The movie didn't do much for me but I was completely infatuated with the Goat Farm stand and the specialty store that follows- but that’s a movie….
Cheeses are produced all over the world and although France, Italy and Germany get kudos for being the worlds leading cheese producers; there is so much more out there. I have attempted to create a list of some interesting and uncommon cheeses (Cheeses we are less likely to pick ) to keep grocery shopping fun!

Haloumi- a hard white cheese from Cyprus is making waves lately for its ability to withstand high temps and resulting in perfectly grilled or fried cheese.

Paneer- a farmer’s cheese from India is a great meat substitute for vegans.

Feta- from Greece is a soft and pungent cheese best used in moderation in salads and savory pies.

Emmental and Gruyere - hard Swiss cheeses with holes; are used primarily for Fondues and Raclette but can be used in sandwiches, crepes etc.

Tilsiter and Havarti- are firm cheeses from Russia and the Netherlands that can be sliced and melted. Great for Paninis.

Limburger and Munster - from Belgium and France have a strong spicy flavor and are soft and elastic cheeses with a rind.

Quark- a fresh soft cheese is Germany’s answer to cream cheese and is used in savory dishes as well as desserts.

Camembert and Brie – can be soft to runny depending on its age and are quite moldy. They are strong smelling and can be eaten spread on toast or crackers.

Roquefort, Gorgonzola and Stilton are blue cheeses from The South of France, Italy and England respectively. They can be soft or runny and are very pungent.

Recipe for Scrambled Eggs Whites with Gruyere and Chives:
4 egg whites whipped in a large bowl
1/2 cup milk or half and half
4 slices of baguette (sliced on the diagonal and toasted )
salt and pepper
1 tbsp chopped fresh chives
1/2 cup grated Gruyere cheese
1 tbsp butter

Melt the butter in a non stick skillet. Whip the eggs with the milk / half and half, salt and pepper. Mix in the cheese and chives.Pour the mixture into the skillet over low heat and whisk with a rubber whisk or spatula till the egg scrambles. Remove from heat when it is no longer runny. The eggs should not become hard. Serve over buttered toasted baguette slices.