Cheese anyone

Cheese, used daily in most everyday cooking. Eaten melted, sliced, fried, many ways. So I thought I would share some cheese you may have never heard of, I know I haven't!

Piacentine's DOP

A rare cheese made exclusively in Sicily, Piacentinu is best known for its distinctive yellow color as a result of the addition of saffron during the cheese-making process. Usually Sicilian, this sheep's milk cheese from Enna is flavored with whole black peppercorns.  Piacentinu is crafted with antique tools and wooden vats. Aged for three months, it has a mellow but distinct taste and a rough feel.

Appenzeller

The Pound Break.

This Swiss cheese is made in the canton of Appenzell, along the Austrian frontier. Appenzeller evolves to its perfect shape after aging for nearly three months: rolled, cooked-curd, brushed-rind cheese with periodic pea-sized gaps. It has a surprisingly smooth feel, but the real allure of this cheese is its fruity flavor. In fact, Appenzeller is pairing extremely well with fruit and melts very well.

Mahon

This is created in the Balearic Islands on the island of Menorca, off the coast of Spain. Because it's a tiny island, Menorca makes enough cheese to render Mahon Spain's second most common cheese next to Manchego. A 100 percent cow's milk cheese, Mahon comes in about six pounds in large squares. Ripened in underground caves for at least 60 days, Mahon has a bold, gorgeous taste that could never have been. Ripened in underground caves for at least 60 days, Mahon has a powerful, beautiful flavor that could never be considered moderate. The yellowish-orange rind has a smooth, mildly salty and distinctly spicy inside. This special cheese is a must-see for any food enthusiast and a must-see for the real connoisseur.

And the list goes on. Look up cheese from around the world, you will be surprised how many different types there is. How to use them, how their made. Explore food, there is so much more to it, then just eating it!