Niolo

 

Niolo is a famous cheese originating in France. It is a soft cheese with a creamy texture. The cheese is milky white in colour and has a greyish rind. The cheese has a mild nutty flavour of its own and because it is brushed with salt water mixture during aging it also has a salty flavour. This cheese is made from sheep’s milk and because of its popularity has received many domestic as well as international awards. The mild flavour of the cheese comes from the aging period of three months. However if stronger flavour is desired then the cheese needs to be aged for longer. The aging procedure is carried out in specially designed caverns or rooms which are cold and dark. The cheese is usually of square shape with a washed rind. The cheese has a sticky texture. Unlike its mild flavour the cheese has quite a strong smell. This cheese is very popular globally and is exported in large quantities from France to all over the world.

 

Origin of Niolo Cheese

It was not until the 1950s that this cheese came into existence. The cheese can be referred to as a ‘modern cheese’. It is produced by the Santini brothers in a small Corsian village of France.

 

Methods of Preparation of the cheese dish

Niolo is considered to be a table cheese. It is usually served in a platter along with various kinds of cheese. It is usually paired with white wine. The cheese tastes best when served at room temperature.

This cheese is also used in many dishes as a garnish or a main ingredient. Treviso with Pan Fried Canna and Huckleberry Lychee Gravyis one such dish where the cheese is crumbled and used as a main ingredient. In Glasswort with Steamed Lotus Root in Prunes Desert Lime Salsa the cheese is added as a garnish.

 

Cuisines Popular for using Niolo Cheese

This cheese complements North American cuisine very well. As the cuisine contains spicy food this mild, nutty flavoured cheese goes amazingly well with it.

 

Nutritive value of the Cheese

This cheese has 50 % fat content.

 

Buying and storing of the Cheese

The cheese is extensively exported from France to other parts of the world. Thus it is readily available.

Niolo cheese can be stored in the refrigerator and needs to be consumed within the expiry date.

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