Wax Rind Archives | Cheese Atlas

Queso de Bola: The Filipino Version of Edam

Cheese Atlas — Fri, 24 Mar 2023 05:29:04 +0000

Queso de Bola is a unique cheese that is loved by many cheese lovers around the world. This cheese is produced in several countries, but it is most famously associated with the Philippines. In this blog post, we will dive into the history of Queso de Bola, its production methods and the best pairings for it.

What is Queso de Bola?

The origins of Queso de Bola cheese can be traced back to the Netherlands. Actually, the recipe for Queso de Bola (Ball Cheese) is influenced by the famous Dutch cheese, Edam.

Edam has a rich history that spans centuries. It was first produced in the Netherlands during the 14th century. It was originally made from cow’s milk and was traditionally coated with wax to preserve it during long voyages at sea.

The Dutch East India Company brought this cheese to the Philippines during the colonial period. This cheese quickly became popular among Filipinos, and it eventually became a staple during Christmas and New Year celebrations.

How is it made?

Queso de Bola is produced in several countries, including Indonesia and the Philippines. In the Philippines, it is mostly produced in the province of Bulacan, which is located in the Central Luzon region. This region is known for its dairy industry and is home to several cheese factories.

Some of the most well-known producers of Queso de Bola cheese include Emborg, Hollandia and Magnolia. In the Philippines, it is produced by several local companies such as La Pacita, Marca Piña and Star Margarine.

Queso de Bola cheese is traditionally made from cow’s milk. The milk is first heated to a certain temperature to allow the curds to form. The curds are then pressed to remove excess whey, and the cheese is then shaped into a ball. Finally, the cheesemaker coats each ball of cheese with red wax to preserve it and give it its unique appearance.

Texture, aroma & flavour

Queso de Bola cheese has a nutty and slightly sweet flavour with a firm and semi-hard texture. It has a mild aroma that is not too overpowering, making it a versatile cheese that can be paired with a variety of flavours.

Serving guide

Queso de Bola cheese pairs well with a variety of foods, including crackers, bread, fruit, and nuts. It is also commonly used in Filipino dishes such as Ensaymada (sweet bread), Bibingka (rice cake) and Pan de Sal (bread rolls). For a savoury pairing, it can be paired with cured meats or roasted vegetables.

Alternatives to Queso de Bola

If you’re looking for alternatives to Queso de Bola cheese, here are three options:

Gouda: This cheese is similar to Queso de Bola in terms of texture and flavour. It is a semi-hard cheese that has a nutty flavour and is often coated in wax.

Asiago: This Italian cheese is also a semi-hard cheese that has a slightly nutty flavour. It is often grated over pasta dishes or used in sandwiches.

Comté Bleu: This young French cheese is a semi-hard cheese that has a nutty and fruity flavour. It is often used in fondue or grated over salads

Conclusion

In conclusion, this Filipino cheese is not just a culinary delight, but a symbol of tradition, celebration, and togetherness in Filipino culture.

This beloved cheese, with its rich history and unique flavour, has found its way into the hearts and homes of countless Filipino families. Whether it graces the dining table during festive occasions, enriches everyday meals, or serves as a thoughtful gift, Queso de Bola is more than just cheese; it’s a testament to the enduring love and pride that Filipinos have for their culinary heritage.

The post Queso de Bola: The Filipino Version of Edam appeared first on Cheese Atlas.

Roaring Forties Blue: Australia’s Most Famous Export

Cheese Atlas — Wed, 23 Feb 2022 04:30:03 +0000

King Island Dairy’s Roaring Forties Blue cheese is one of Australia’s most popular exports.

Read on to learn about the unique geographical location where it is made, what the cheese tastes like, and how best to serve it.

A unique terroir

Situated in the Bass straight in between Victoria and Tasmania, King Island has a truly unique microclimate. With mineral rich soils, cool temperatures and abundant rainfall, it is the perfect location for dairy farming.

On the island, cows graze on lush pastures to produce a sweet, unusually rich milk. Moreover, the milk, sourced from just a handful of local farms, is delivered fresh to King Island Dairy, every day. All of their cheeses are made on King Island from 100% King Island milk.

The story behind the name

While King Island is a truly picturesque destination on a fine day, it is sometimes lashed by ferocious westerly winds. Actually, those winds blow directly down the 40°S longitude and are known as the Roaring 40’s.

Given the wild and robust qualities in their signature blue cheese, Roaring Forties seemed to be a very appropriate name.

How Roaring Forties Blue is made

At their state-of-the-art facility, Swiss-born Ueli Berger is responsible for all the cheesemaking. As the grandson of a cheesemaker, and the son of a dairy farmer, Ueli grew up surrounded by cheese.

This robust blue cheese is matured in a black wax coating. As a result, it cuts off access to oxygen and encourages the sweet and fruity flavours to develop. Furthermore, the wax rind preserves the moisture in the cheese to create a smooth and creamy texture.

How to serve Roaring Forties Blue

Serve this bold blue with a full-bodied Cabernet Sauvignon, Port or an IPA style beer.

Get a true Australian experience by serving on a cheese platter with Pyengana Cheddar and Grand Fleuri.

The post Roaring Forties Blue: Australia’s Most Famous Export appeared first on Cheese Atlas.

Midnight Moon

Cheese Atlas — Tue, 31 Aug 2021 10:05:04 +0000

Dutch by birth, aged in the US

Midnight Moon is a goat’s milk Gouda that is made in the Netherlands. Afterwards, it travels across the Atlantic and comes to mature at Cypress Grove Creamery in Humboldt county, Northern California.

The Creamery, world-famous for their Humboldt Fog soft chèvre, was established in the 1980’s by Mary Keehn. Unbeknownst to her, her creamery was about to play a pivotal role in the artisanal cheese movement in the United States.

What North Americans perceived as cheese was shifting. Moreover, it was moving from orange slices wrapped in clear plastic to small batch farmhouse cheeses made and matured with love and care.

That Humboldt air

Young wheels of this cheese are sent to the Creamery for maturation. The unique salt heavy air in Northern California leads to the creation of a cheese that is completely different to its Dutch counterparts that are aged locally.

Surrounded by an elegant dark purple waxed rind, its ivory pâte is dense and creamy. In addition to this, the cheese is peppered with tiny crystals which impart a bit of crunch. Its flavour is mildly savoury with notes of brown butter and hazelnuts. Furthermore, it has a seductive sweet caramel finish which makes this cheese very more-ish.

How to pair Midnight Moon

Pair this beauty with a refreshing full-bodied Amber Ale or a glass of Syrah or Zinfandel.

The post Midnight Moon appeared first on Cheese Atlas.

Lancashire Bomb: British Christmas Cheese

Cheese Atlas — Tue, 31 Aug 2021 05:59:58 +0000

Wrapped in black wax

The Lancashire Bomb, also known as the Black Lancashire Bomb, is a small British hard cheese wrapped in customary black wax. Unsurprisingly, it gets its name from its unusual appearance and it is indeed a fitting moniker.

This truly unique cheese is the creation of the Shorrock family dairy, which has operated out of Goosnargh, near Preston in Lancashire since 1923. Since their humble beginnings almost 100 years ago, the Shorrock family have made cheese by hand.

A leaving gift

The Bomb itself is a fairly recent addition to their range. Actually, current head cheesemaker, Andrew, is the creator of the Lancashire Bomb. He originally made the first bomb as a leaving gift over 25 years ago for a friend emigrating to America.

Nowadays, their small team out of Goosnargh handmake this delectable cheese using traditional Lancashire cow’s milk. Furthermore, each little “bomb” is wrapped in muslin and then dipped into wax. Afterwards, they head to the maturation rooms for a minimum of 24 months.

The end result is a hard cheese with a remarkably creamy texture and a sharp mature flavour with subtle sour notes.

Serving Lancashire Bomb

This is truly a case where the cheese can be served by itself.

However, you can also serve it with pickles and crusty bread and wash it down with a bold red wine like a Grenache.

This cheese can also be used for cooking in macaroni cheese, soufflés and omelettes.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

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Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

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