1. Parmesan
2. Pecorino
3. Pepper Jack
4. Provolone
5. Pimento cheese
6. Port Salut
7. Pont l’Evêque
8. Pouligny-Saint-Pierre
9. Petit Suisse
10. Pata de Mulo
11. Paneer
12. Pouligny Saint-Pierre
13. Piave
14. Pouligny Saint-Pierre
15. Picodon
16. Paglietta
17. Panir
18. PodhalaDski
19. Picos de Europa
20. Picon
21. Pionono
22. Pindang
23. Piora
24. Pithiviers
25. Pont-l’Évêque
26. Prairie Breeze
27. Prästost
28. Provolone Valpadana
29. Provoleta
30. Paski Sir
More About Cheese That Start With P
Welcome fellow cheese enthusiasts! Today, we embark on a journey to explore the world of cheese, specifically focusing on the delectable delights that begin with the letter “P”. If you’re a fan of this versatile dairy product, then you’re in for a treat!
Cheese has been a staple in the human diet for centuries, and it comes in a wide variety of flavors, textures, and aromas. From the creamy and mild to the pungent and intense, there is a cheese out there for every palate. And today, we’re diving into the world of “P” cheeses – those wonderful creations that never fail to please.
One such cheese that immediately springs to mind is Parmigiano Reggiano, also known as Parmesan. Hailing from Italy, this hard cheese is made from unpasteurized cow’s milk and aged for a minimum of 12 months. Renowned for its rich and nutty flavor, Parmigiano Reggiano is often grated over pasta, soups, and salads, adding a delightful umami kick to any dish. Its crumbly texture and distinct aroma make it a must-have ingredient in any true food lover’s kitchen.
Moving on to another “P” cheese, we encounter the famous Port Salut. This semi-soft, creamy cheese originates from France and is made from cow’s milk. Encased in a velvety, edible rind, Port Salut boasts a mild flavor profile with subtle hints of butter and fresh grass. Its smooth and supple texture makes it ideal for melting, making it a popular choice for grilled cheese sandwiches or atop a warm baguette.
If you’re in the mood for something a bit more adventurous, why not venture into the realm of blue cheeses and explore the enchanting world of Roquefort? Revered as the king of blue cheeses, Roquefort is named after the village in France where it is produced. Made from sheep’s milk, this cheese is easily identifiable by its distinctive veins of blue mold, which lend it a tangy and slightly salty taste. Perfect for crumbling over salads or spreading on crackers, Roquefort offers a complex and robust flavor that leaves a lasting impression.
For those seeking a milder cheese, we must mention the beloved Port-Salut. This semi-hard, French cheese is made from cow’s milk and boasts a smooth, ivory interior with a delicate aroma. Its delicate and buttery flavor makes it an excellent choice for cheese boards or enjoyed on its own. Pair it with grapes or a crisp white wine for a truly delightful snacking experience.
Our journey into the world of “P” cheeses has only just begun, and there are countless more to discover. From the luxurious and creamy Pont-l’Évêque to the smoky and aromatic smoked Provolone, this selection covers a broad range of tastes and textures that will satisfy even the most discerning cheese connoisseur.
So, grab your cheese knife and get ready to explore the diverse and mouthwatering world of “P” cheeses. Stay tuned for future articles, where we will delve deeper into the origins, production methods, and pairing suggestions for these cheesy delights. Whether you’re a seasoned cheese aficionado or just starting your love affair with this dairy delight, let us ignite your passion for “P” cheeses and introduce you to new flavors that will undoubtedly tantalize your taste buds.
We invite you to follow along on this mouthwatering journey and discover the delicious experiences that await you. Stay tuned for our next installment where we delve into the history and artistry behind crafting “P” cheeses. Until then, happy cheese tasting!
Cheese That Start With P FAQs:
1. Q: What is Parmesan cheese?
A: Parmesan cheese, originating from Italy, is a hard and granular cheese typically made from cow’s milk. It is known for its distinctive and savory flavor.
2. Q: Can you eat the rind of Port-Salut cheese?
A: Yes, the rind of Port-Salut cheese is edible and adds a subtle earthy flavor to the cheese.
3. Q: How is Pecorino Romano cheese different from Parmesan?
A: Pecorino Romano is an Italian cheese made from sheep’s milk, while Parmesan is made from cow’s milk. Pecorino Romano has a stronger and saltier flavor compared to Parmesan.
4. Q: Is Provolone cheese suitable for melting?
A: Absolutely! Provolone cheese melts beautifully, making it a great choice for sandwiches, pizzas, and other warm dishes.
5. Q: What is Paneer cheese commonly used for?
A: Paneer cheese is a fresh and non-melting cheese popular in Indian cuisine. It is commonly used in dishes like Palak Paneer and Matar Paneer.
6. Q: How is Pepper Jack cheese made?
A: Pepper Jack cheese is made by combining Monterey Jack cheese with spicy jalapeno peppers and sometimes other spices or herbs. It results in a slightly spicy and creamy cheese.
7. Q: What is the difference between Pimento cheese and Cheddar cheese?
A: Pimento cheese is a spreadable cheese made by blending Cheddar cheese with pimento peppers, mayonnaise, and other seasonings. The addition of pimento peppers gives it a unique flavor distinct from plain Cheddar cheese.
8. Q: Is Provolone cheese a good substitute for mozzarella on pizza?
A: While Provolone cheese can be used as a substitute for mozzarella on pizza, it has a slightly different flavor. Provolone has a stronger taste, while mozzarella provides a milder and more traditional pizza flavor.
9. Q: How does Paneer cheese differ from cottage cheese?
A: Paneer cheese, commonly used in Indian cuisine, is a firm and non-melting cheese made by curdling milk with lemon juice or vinegar. Cottage cheese, on the other hand, is a soft and creamy cheese made by curdling milk with acids or bacteria. They have different textures and uses in various dishes.
10. Q: What is the aging process of Pecorino cheese?
A: Pecorino cheese undergoes an aging process ranging from a few months to several years. The aging impacts the taste and texture, giving a milder flavor and softer texture to younger Pecorino cheese, while older varieties develop a sharper and crumbly texture.
