When it comes to forming your cheese plate, it is always advised to have a lot of variety. In terms of variety, it can mean many things- different flavors, textures and different milk types. In many circumstances, opposites attract, especially in cheese. Opposite flavors often complement each other. The best way to form your plate is just to experiment with different cheeses, you cannot go wrong.
You may be struggling to find inspiration for what cheeses to try for your plate so here is a dictionary list of some delicious cheeses to guide you along your way and ignite your senses like never before.
Adelegger
This cheese is made from raw cow’s milk and is originally produced in the Bavarian Alps. The flavor is nutty and savory with a hint of beef broth. This is definitely not and ordinary cheese and has a texture which is quite gritty.
Bijou
This goat’s milk cheese has a creamy texture. It comes from Vermont Creamery and has a strong tangy flavor. Bijou is often sold in pairs and is packed in certain packaging to ensure it keeps on aging even after leaving the creamery.
Clothbound Cheddar
Clothbound Cheddar is a crumbly cheese which dates back many years is definitely becoming more popular.With a sharp citrus flavor, there is no doubt that this cheese is a delicious winner.
Dorset
Rich in flavor, Dorset is a raw cow’s milk cheese which once produced, is washed in brine and aged until it is semi-firm.
Époisses
This cheese is extremely popular, being produced originally in Burgundy, France. This stinky delight is so creamy because it is washed in brandy. The meaty, salty flavors are really what makes this cheese unique.
Fontina Val d’Aosta
This creamy, buttery delight made from cow’s milk dates back to the middle ages and comes from the Italy Aosta Valley. Similar to many other Alpine kinds of cheese, it smells quite like grass even though its flavor is quite briny.
Grayson
If you’re a fan of breakfast foods like bacon and eggs, this is definitely the cheese for you. Grayson is a raw cow’s milk cheese which has meaty flavors and is made from a yellow paste similar to egg yolk. This cheese comes from Meadow Creek Dairy in Virginia.
Harbison
You won’t need a cheese knife for this one, more like a spoon. Wrapped in bark for a unique touch, this sweet cheese boasts delicious citrus and savory flavors. As for the texture, soft and creamy enough to spread, you won’t be disappointed.
Idiazabal
This cheese has an interesting background. A shepherd produced this cheese in a cabin in Spain a century ago. Made from sheep’s milk, the production method is like no other. Cheese wheels in the rafters would drink up smoke creating a rustic smokiness that will make your mouth water.
Juvindale
From New York’s Meadowood Farms, Juvindale is a smooth paste which is washed in local Riesling. Its flavors are very crème Fraiche like with tangy notes cutting through the meaty, fruity flavors. Juvindale is a fairly new cheese but tasty nonetheless.
Kunik
If you are looking for a rich, buttery cheese, Kunik is definitely the way to go. Made from goat’s and cow’s milk cream, enjoy this creamy cheese with salty notes.
Leonora
Originating from Spain, this gamy goat’s milk cheese has a dense texture to it. It is quite close and compact towards the center and a lot creamier towards the rind with flavors of pepper running through it.
Manchego
Another iconic Spanish cheese is Manchego. It is made from sheep’s milk and is a hard, aged cheese with flavors of toasted almond and roast mutton which will definitely keep you coming back for more!
Nuvola Di Pecora
The name of this cheese actually translates to “Sheep Cloud”, which will come no surprise to find that it is made from Sheep’s milk. It is an earthy, rich cheese with a spectacular neon-yellow color with gray mold. Not only is it deliciously rich, it is a rare style overall of cheese which is available in the U.S.
Ossau Iraty
Firm and buttery like a biscuit, this raw sheep’s milk cheese are from the Pyrenees of Southern France. The flavor is caramelized and nutty with subtle notes of tropical fruit and mint within the sweetness.
Parmigiano Reggiano
When it comes to cheese, why settle for anything less than a high quality, delicious, raw cow’s milk Parmigiano? The best way to make sure of quality is a reliable producer. For many generations, the Cravero family has crafted expert, high-quality wheels of grassy, nutty, mouth-watering cheese.
Quadrello Di Bufala
Leave behind your regular mozzarella and open up to the world of possibilities that comes along with Quadrello Di Bufala. Made from rich water buffalo milk, this cheese is brine-washed and tastes sweet and minerally.
Roquefort
One of the magnificent blue cheeses, Roquefort is rich with sheep’s milk, being produced in France it lays a silken foundation for pockets of mold full of spicy, fruity flavors.
Selles-Sur-Cher
From the Loire Valley, this goat’s milk cheese has ashed rind and a dense paste which is ripe with hazelnut and almond flavors. With intense mineral flavors, it may remind you of pennies or rocks you may have ‘accidentally’ tasted as a child.
Truffle Tremor
This is one of the finest truffle cheeses you can find. Made in Cypress Grove Chevre, the Italian black truffles are folded into a fluffy goat’s milk paste of Truffle Tremor. It is very mushroom like with earthy and tangy notes.
Up In Smoke
From Oregon’s River’s Edge Chevre lies the very foundation of a fresh goat’s cheese which is smoked and spritzed in Bourbon, maple leaves and then smoked completely. The result of this comes to a chevre whose intense smokiness is accompanied by tangy, lemony notes.
Valencay
With a unique pyramid shape which has seemingly lost its top comes an ashed goat’s milk cheese which is from the Loire Valley. It is very moist with and earthy freshness to it. It’s similar to the smell of your hands when you’ve been gardening all day.
Wilde Weide Gouda
Coming from a Dutch farmhouse, this flaky Gouda certainly exceeds expectations with its buttery and nutty, whiskey caramel flavors. The name of this cheese itself translates to “wild meadow” which makes sense because of the cows that graze all day in the meadows to provide the organic milk for this particular cheese.
X Murray’s Project X
With a collaboration between Vermont’s Spring Brook Farm and Manhattan mega-monger, Murray’s Cheese is quite a firm raw cow’s milk tomme which is crusted in fennel pollen and washed in Riesling.
Yarg
Yarg is a crumbly cheese made from cow’s milk. It is wrapped in nettle leaves from Lynher Dairies in West Cornwall, England. Lacy mold then develops on the leaves while the cheese ages, which in turn gives a mushroomy quality along with the citrusy notes of this firm cheese.
Zimbro
Zimbro is a signature cheese of Portugal. It is quite like pudding and is made from sheep’s milk. The cheese is quite sour and can most definitely be eaten with a spoon. Along with its unique name, it is also quite rustic and elegant. The aroma is very herbal and the flavors resemble Amaro. It is best to eat this cheese as a group as it is only sold as a whole.
Silky, firm, soft and crumbly- just a few of the delicious textures available in our favorite, mouth-watering cheeses. It may not seem it, but the texture is detrimental to the way cheese is classified and marketed to be sold.
The texture of cheese really all depends on how they were made. They could be creamy, grainy or plain hard. Generally, the texture is dependent on the age of the cheese and how much moisture it contains. The more moisture content, the softer the cheese is, while harder variations may be a lot older and subjected to heat to make them drier. To get a better idea, let’s explore the various cheese textures and how they are created and classified.
Ripened Or Fresh?
Although there are many variations, cheese can be generally broken down into two broad types: ripened and fresh. With ripened cheeses, curds are drained by many different ways such as soaking, cooking or bacteria inoculation. The ripened cheeses are then stored according to a specific recipe after they are cured. While using various humidity and temperature controlled environments, cheese makers can formulate a variety of textures.
For fresh cheeses, they are ready to be eaten soon after the whey is drained from the curds. Although they may be molded or pressed into different, they are still soft and spreadable in texture. Popular fresh cheeses are Ricotta, Mascarpone, and Cream Cheese.
Soft-Ripened
These cheeses are surface-ripened and are neither cooked or pressed. Instead, bacteria processes are used to ripen from the outside in. They develop golden colored rinds and can range from creamy to semi-soft. Favorites include Camembert and Brie.
Semi-Soft
Semi-soft is soft but still sliceable. They can even be pressed and might be cooked. Cheeses which are in this category are Gouda, Monterey Jack, and Tilsit.
Semi-Firm
Semi-firm cheeses are cooked and pressed but not aged as much as fully hard cheeses. Although they are generally firm, they are not crumbly. Popular semi-firm cheeses are Swiss, Cheddar and Edam.
Hard
These cheeses are typically aged for 2 years and they are cooked and pressed. Hard cheeses are also very firm and dry. Popular hard cheeses include Asiago, Parmesan, and Pecorino.
Special Process
With special cheeses with unique texture qualities, comes special cheese making processes. An example would be when blue cheese is made, it is either inoculated, punctured or sprayed with spores of molds like Penicillium Roquefort during the aging period. After this, the cheese develops the famous pockets of blue-green mold, forming the creamy, gritty texture. Another part of the special process is called “pasta filata”. Putting a curd in a hot whey bath and kneading and stretching it until it is pliable creates a thing called “spun paste” cheeses.
Storing Cheeses Based On Their Textures
To fully experience and enjoy the distinctive textures of your favorite cheeses, it is best to store them based on their type. Here is a simple guide on how to store your cheese based on their texture.
Semi-Soft, Semi-Firm And Firm
The best way to store cheeses like Cheddar, Gouda, and Parmesan, they should be wrapped in airtight plastic bags and placed in a refrigerator compartment or the location which is warmest in the refrigerator. Many varieties will be good for many weeks. If you want to store the cheese for more time, you can lightly dampen a paper towel with vinegar and then fold it around the cheese before wrapping and refrigerating. It will also make it less likely that mold will be able to grow, but if it does indeed happen, you can simply cut away the molded portion and discard it. Cutting away mold is only good for semi-soft, semi-firm, and firm cheeses, it is dangerous to consume molded fresh or soft ripened cheeses.
Soft-Ripened
If you are wanting to ripen cheeses like Camembert and Brie, wrap them tightly and store them at a cool room temperature for around a day. When the cheese is ripe, store it in the coldest part of the refrigerator for two weeks at the most. If mold appears on soft-ripened cheese, it is an indication that it is no longer good or safe to consume.
Fresh
Fresh cheeses like Cream Cheese and Ricotta perish quickly. It is ideal to purchase them at food markets with a good turnover and to check the packages for expiry dates because many times the packages are only good for a couple days. You should store the fresh cheese in the coldest part of the refrigerator for no longer than two weeks or the expiry date, depending on which comes first. If you are consuming Cream Cheese, you should use it within one week of opening and it should be rewrapped thoroughly.
One of Italy’s greatest contributions to food has got to be Parmesan. With its origins in the region of Emilia-Romagna, it is celebrated for its versatility. Ranging from being a garnish when grated over a casserole, or the masterpiece of a cheese board, it’s delicious salty notes can more than hold its own against robust blue cheeses or meats.
Far too often, a big part of the cheese ends up being unwanted and unloved trash. It doesn’t have to be that way though! The skin sometimes referred to as the rind of Parmesan has so much more to contribute to a lot of different dishes, if only you would give it a chance to display its fabulous qualities!
For example, when you’re braising a comforting dish. Along with whatever you add in terms of spices, herbs, and stock, the cooking liquor could definitely use some seasoning to lift the dish to a whole new level. Usually, you’d just reach for the salt and pepper, but it should be known that there is more than enough sodium residing within the skin of Parmesan. It offers a milky, subtle dose of sodium which cannot be achieved by just salt and pepper.
Unique Qualities
You may be wondering what to do with it, but it is fairly simple. All you have to do is put a piece into the liquid, allow it to soak and release its unique qualities. The heat will aid with soaking and absorb the delicious qualities, and when the braise is done turning into perfection in both texture and taste, you simply have to fish out what remains of the rind.
The same approach can be used when making other dishes, especially those you’re using the parmesan with. It simply acts as a delicious season, to give your dish that extra taste you’ve been searching for.
Not only does the parmesan skin impact dishes in terms of taste, it can also contribute the visual impact simply by placing it in the center of a cheese board. The iconic stenciling of the inscription of the rind ‘Parmigiano Reggiano’ will act as a signpost that quality products are on offer. It can also act as a conversation piece, providing any host the chance to educate their guests on what the stenciled letters mean in terms of Italian cheese, which in turn spreads the message of the quality of the cheese.
Although no matter what, the rind will eventually go in the trash, there will not be guilt attached because you have put the product to full use and it also acts as an excuse to go and purchase another Parmesan! (Who needs an excuse for that though?)
The whole term ‘vegan cheese’ sounds like a contradiction in itself. You might be wondering how a vegan can eat something made from milk when they are thoroughly against eating any product that comes from an animal. Well, there are actual non-dairy cheeses on the market, as opposed to cows’ or goats’ cheese. However, choosing non-dairy cheese requires care and attention.
Be Cautious
A lot of dairy cheeses are made using rennet, which is the process of extracting an enzyme from the stomach of a calf. Although vegan and vegetarian cheeses are made without rennet, some cheeses which are suitable for vegetarianism, including some made from soy milk, can still contain casein or calcium caseinate which is milk protein to give texture to cheeses. The best way to be completely sure you are avoiding animal products, read the ingredients thoroughly and look for the logo from the Vegan Society.
A good range of vegan cheeses are available and the choice is forever growing as more and more people decide, for ethical and health reasons, to give up dairy food and opt for a vegetarian or vegan lifestyle. That being said though, vegan cheese can be hard to find in just your small local grocery store. The best places to look are specialist cheese shops or big grocery stores. You should also ask because if the demand is great enough, it will have to be met.
A few helpful names to remember when searching for tasty vegan cheese are Tofutti, Cheezly, and Scheese. All of which can be found in store or ordered online. There are plenty of useful websites and books that will contain all the information on where to get the best, certified vegan cheeses as well.
How To Use Vegan Cheese
Vegan cheese can come in soft or hard form and different styles just like regular dairy cheese. You can grate, slice, spread or use as a pizza topping, the only difference to dairy cheese is that the properties are slightly different. Most vegan cheese can be used to replace dairy cheese in traditional recipes. The best thing to do is try them out yourself and find your favorites and them go ahead and begin incorporating them into meals.
Yeast Flakes
Something very valuable to a vegan’s diet is nutritional yeast flakes. They help provide essential nutrients along with the important cheesy taste to many dishes. The flakes are yellow (not to be confused with brewer’s yeast) and can be sprinkled onto mashed potato, for example, to give the cheesy topping desired for your casserole. These flakes are available from healthy food stores or on the internet.
A Tasty Recipe Example of America’s Beloved Macaroni ‘Cheese’
What You Need
3 cups macaroni
½ cup vegan butter
½ cup plain flour
3½ cups boiling water
1½ teaspoons salt
1½ teaspoons garlic powder
Pinch turmeric
2 tablespoons dark soy sauce
¼ cup oil
1 cup nutritional yeast flakes
Paprika
What To Do
Pre-heat the oven to 375 degrees F
Cook macaroni as instructed on the packet, drain and set aside.
Melt the butter, stir in flour and mix over low heat until you have a smooth paste. Mix in garlic powder, turmeric, and soy sauce with the boiling water and gradually add to pan, stirring constantly until you have a smooth liquid. Return to heat and bring to a boil, stirring. Remove from heat and whisk in the oil and yeast flakes.
Place macaroni in ovenproof dish. Stir in most of the sauce. Pour remaining on top and sprinkle with paprika. Cook for 15 minutes.
In different traditions, it is customary to serve a cheese course before dessert or after dessert. But sometimes, you can switch out your chocolate cake and cherry pie for a delicious cheese course.
In recent years, it has become popular in some places to serve cheese in place of sugary sweets. As a dessert, cheese is an elegant, healthier option than brownies, cookies or ice-cream sundaes. With its many flavors, textures, and aromas, cheese offers a whole other world of possibilities.
Flavored Cheeses
At specialty cheese shops, like Shisler’s Cheese House, you can find a number of specially flavored cheeses from sweet flavors, fruits, liqueurs, beer cheeses and even chocolate cheeses- perfect for dessert! Shisler’s Cheese House has so many options for a dessert cheese which will have your senses overloading and mouth watering. Our store allows for the cheese to become any course of your meal and can be a perfect fit for dessert. One of our favorites, chocolate cheese can be paired with many foods such as muffins, pancakes, and bread. It is the best of both worlds.
Cheese Plates
If you’re creating your own cheese dessert, cheese plates are a very sophisticated option, especially when entertaining guests. A proper cheese board should have around 3 to 4 cheeses that range in flavor from savory and sweet.
To make the presentation look nice and appealing, arrange fresh fruits between each section of cheese. Pears, apples, figs, berries and grapes are good pairings for most cheeses. Then embellish each plate with a sprinkling of walnuts with a side of honey or pecan sauce.
To complement your offerings, put some dark bread and some delicious dessert wines out with the cheese boards. Dessert cheeses match well with vintage Port, Moscato or Icewines. For more on how to get the perfect cheese board and the best wine pairings, take a look at these articles:
Some cheeses are actually naturally fruity and sweet in flavor which is helpful in making them traditional treats for dessert time. Putting together Dutch Gouda, creamy Havarti or French Brie and adding a few slices of fruit and wine can turn these simple cheeses into delicious, mouthwatering desserts.
For savory cheeses, it can be a little more tricky but they still make alluring dessert choices. Matured Parmesan is nutty and salty and perhaps best served with pears and figs. Or robust Italian Pecorino cut into chunks and served with honey and pears to melt in your mouth. Another option could be pairing strawberries and peaches with some Danish Blue.
If you are looking for a more casual treat, warm some slices of Finnish Juustoleipa (Bread Cheese) in the microwave for 20 seconds and serve it with honey or dip it into your coffee for a nice snack.
Easy Cheese Dessert Ideas
You may not notice it but cheese manages to find its way into many traditional desserts- from cheesecake and pies to tarts and tiramisu. So if you are not ready to fully trade in your favorite sweet treats for a cheese plate, you can enjoy the best of both in one dish.
If you don’t have time to bake, however, cheeses like Ricotta and Mascarpone can be turned into mouth-watering desserts with no fuss. With them being mild and creamy cheeses, they can be easily spread or swirled with sweet complimenting add-ins. Enjoy!
Even though shopping at a grocery store is extremely convenient, who can truly say they enjoy shopping at grocery stores? The one main reason we all shop at them is because they house pretty much everything you need under one roof. Depending on the quality of the grocery store, there are usually 4 counters worth going to- cheese, meat, fish, and cooked meats.
Grocery Store Cheese
If you are lucky, there may be some cheese which isn’t drowning in vacuum packed, plastic wrap and actually resemble real cheese, not scrunched up chamois leathers that have been left in a water bucket overnight. You may even be able to smell and sample the cheese at the store to make sure you want it!
It all depends on what you expect to pay and what you want from your cheese. Although there are cheap and unpleasant options available, there are some options on the more expensive side that will satisfy your taste buds, you just have to shop around and try to sample some.
It is important to read the labels, it may have a sticker that indicates where it was made, but organic cheeses will have a separate logo to certify that they are organic. Vegetarian and vegan cheeses will also show the correct label. If they do not contain stamps of certification, you cannot trust how the cheese was produced. There will also be information on where the product came from, ingredients used, nutritional information, allergy warnings, use by date and storage instructions all there for our careful consideration.
The choice is entirely down to you when you’re buying cheese off the shelf of a grocery store, but if you are lucky enough to find a knowledgeable cheese counter assistant, don’t be afraid to ask questions.
Locally Purchased Cheese
If you are lucky to have a specialist cheese shop nearby and have never been in, make sure you do and compare the experience and quality with your usual cheese source. Just walking into the store is a whole different experience, it’s as though your senses are reawakened. Farmers markets especially are great places to try before you buy and specialist cheese stores might be willing to let you try the cheese before you buy it. The people who work in these stores are also bursting with the knowledge to help your every cheese need, with a lot more option and variety. They can introduce you to so many cheeses you didn’t even know existed.
If your cheese store is far away, make it an exclusive day out and slow down and enjoy the experience.
Online Cheese Purchasing
Online is a good way of having the best of both worlds. If you have previously visited a cheese store and know exactly what you like, online makes it so you don’t have to go anywhere and you can access the best cheese, no matter what. Shisler’s Cheese House has an online store as well as physical stores to ensure our customers get the best of both worlds. Whether you are looking for a little something for yourself or a gift for a fellow cheese lover, online mail ordered cheese can make the process so much easier and better. With there being thousands of different varieties of cheese, online gives us the chance to access them all, from our very own devices.
Although the Hispanic cuisine is usually hot and spicy, the cheeses of Mexico and the Caribbean are far from it. The most popular cheeses of the region are the fresh white varieties. They may be quite mild, but they add rich, creamy flavor to the huge number of local recipes available.
Cheesy Mexican and Caribbean dishes like queso Frito, enchiladas, and chile Rellenos are famous all around the world. It’s almost impossible to imagine that before Spanish colonization, the inhabitants of Mexico lived largely on a diet of fruit and vegetables. The art of cheese making wasn’t even known until the Spaniards brought cows and goats to the area!
Cheese is still being produced in the Mexican state of Chihuahua, from the milk of cattle who originally came from Europe all those years ago. In other famous cheese making areas like Queretaro, Oaxaca, and Chiapas, cheese monger stalls are full with cheeses packed into baskets, wrapped in corn husks or rolled like twine.
The best cheeses from these regions are completely different in every way to Amercian or European cheeses, and they are very worth experiencing:
Chihuahua
Chihuahua is a pale yellow cow’s milk cheese which can also be named Queso Menonita because of the Mennonite communities of Northern Mexico where it was first produced. The flavor is mild, slightly sour and salty, but actually turns sharp and tangy and very similar to Cheddar, with age. People often use it to make fundido, which is Mexican fondue.
Queso Quesadilla
This smooth, soft cow’s milk cheese has a creamy, milk flavor and a slightly elastic texture. It is a family favorite for snacking on and melting into savory dishes such as quesadillas. A variety of this is called Queso Jalapeno and it has bits of jalapenos mixed into the paste for more spice and zest.
Cotija
Cotija is sharp, aged cheese that is known as the “Parmesan of Mexico”. It gets its name from the town of Cotija Michoacan where it came from originally. It is made with goat or cow’s milk and has a firm texture and strong flavor with distinctive salty notes. It makes for a good garnish for salads, chili, or pasta.
Queso Media Luna
Also known as Queso De Papa, this Colby-type cheese with its firm, moist texture and orange color has a smooth mild to a tangy flavor. It is a popular cheese in Puerto Rico and is from the Caribbean. Perfect for snacking on or baking with.
Fresh Cheeses
These fresh white cheeses of Mexico and the Caribbean can become warm and soft, without melting when they are heated. They were traditionally crafted by local artisans and delivered to market wrapped in banana leaves.
Queso Oaxaca (Asadero)
From the Oaxaca region, this famous cow’s milk cheese is a stretched curd variety which is similar in texture to Provolone. It is either white or pale yellow and is kneaded and wound into balls before being plunged into brine for several minutes. This semi-soft cheese has a mild to a buttery and sweet flavor.
Anejo Enchilado
This cheese is firmly pressed and rolled in mild chili powder or paprika to give it a distinctive red coating and slightly piquant flavor. It is made with skimmed cow or goat’s milk, with a hard, dry texture that softens under heat but does not melt. It makes a delicious snack with a tequila or spicy Mexican beer cocktail.
Queso Fresco (Adobera)
Queso Fresco is the most commonly used Hispanic variety. It is a soft and spongy white cheese which is made from a combination of cow and goat’s milk. The flavor is mild and salty with fresh acidity. Because of its fine-grained texture, the favored use for it is crumbling it over enchiladas and taquitos for added flavor.
Panela (Queso de Canasta)
This is the most popular fresh cheese in Mexico. It is white, mild cheese which retains the unique imprint from the basket it is made in. The texture is soft and crumbly, with many different varieties being produced, Panela can be found wrapped in toasted avocado leaves or coated with garlic and chili paste.
Queso Blanco
It is traditionally fresh cow’s milk cheese which is flavors cross between Italian Mozzarella and salty cream cheese. The process of creating this cheese is done by Artisans who coagulate the curd with lemon juice, giving it the creamy, but crisp citrus flavor.
Queso Para Freir
This cheese is popular in the Caribbean and throughout South America. It is a mild, white cheese and a variation of Queso Blanco, but a lot saltier and firmer. Queso Para Freir is great for fried dishes such as the popular Queso Frito because it resists melting.
As cheese lovers, it’s easy to know all about the different cheeses available however, there are some simple wonders and questions we are left with regarding things like presentation and storage so here are some quick answers to help all your cheese queries.
Can You Eat Cheese When You’re On A Diet?
If you enjoy cheese in moderation, it can easily fit into a healthy diet. In fact, cheese is a good source of essential nutrients such as calcium, protein and Vitamin A. These nutrients are important for keeping your skin and eyes healthy, your bones and teeth strong, and your muscles growing. Studies have shown that if you eat a piece of cheese after eating a meal or a sugary snack, it can restore minerals of tooth enamel and protect your teeth against cavities.
Which Cheeses Have The Lowest And Highest Levels of Fat?
Every cheese will come with its own nutritional profile which will be displayed on the label. Labels make it easier for if you are watching your fat intake as you can refer to it for the cheese’s fat facts. However, here are some general guidelines for if you find yourself at a cheese dinner party where there are no labels:
Low-Fat Cheeses: Cheeses like cottage cheese, Quark, Ricotta, and Edam. Also, any cheeses which are labeled with low-fat, reduced-fat, and even fat-free versions of your favorite cheeses are readily available.
Medium Fat Cheeses: These cheeses include Camembert, Brie, Emmental, Edam, Feta, and Mozzarella, as well as a lot of process cheeses and soft goat’s milk cheeses.
High Fat Cheeses: Cheeses such as Cheddar, Cheshire, Caerphilly, Gouda, Gruyere, Parmesan, and Stilton are all high in fat but deliciously addictive!
Why Doesn’t Reduced-Fat Cheese Melt Well?
A lot of reduced-fat cheeses are made with added gums and stabilizers to help stimulate the flavor and texture to make them similar to the full-fat varieties. While these cheeses are great for shredding into salads, snacking on, or topping sandwiches, they do not perform well when heated. The reason for this is because of the lower amount of fat in the cheese. Without a decent amount of fat, the heated cheese won’t melt into a creamy texture, it will instead be turned into a hardened, clumpy, stringy mess. The best way to avoid that is to just use a full-fat variety for melting, because a little does go a long way, so it shouldn’t be too bad for you.
How Long Should You Keep Cheese?
No matter how well you store your cheese, it will still continue to ripen in your refrigerator. This is why it is especially important to consume soft cheeses soon after you have purchased them. Once you open soft cheeses, they will only keep for around one to two weeks.
On the other hand, harder cheeses tend to remain fresher for longer. Blue cheeses will keep for one to four weeks, cheddars and swiss cheeses will keep for several weeks, and hard cheeses are usually good to eat for several months.
Also, large pieces of cheese keep a lot longer than shredded cheese, which is why labels usually state to consume shortly after opening the packet.
What Is Processed Cheese?
It was first invented in 1911 by Switzerland’s Walter Gerber. Then, in 1916, James L. Kraft applied for his method for his processed cheese to be patented. A lot of processed cheeses today are sold in individually wrapped sandwich slices, which are great for melting into burgers, but definitely not for serving with fine wine!
Processed cheeses usually consist of a blend of fresh and aged cheeses combined with some preservatives, coloring, and emulsifiers to make them smooth and ease melting. They are then pasteurized to stop the ripening process which ultimately gives the cheese a longer shelf life. This does come at some sacrifice though because processed cheese definitely lacks the distinctive flavor and texture that natural cheese has.
Is It Best To Serve Cheese Chilled Or At Room Temperature?
It is usual that you will serve cream cheeses like Ricotta, Boursin and Quark chilled, however all the other variety of cheese are best enjoyed at room temperature. Room temperature is when cheese is at its best level of flavor, texture, and aroma. If you eat cheese too cold, you are basically missing out, so just remove cheese from the refrigerator 30 minutes before serving and enjoy!
Can You Freeze Cheese?
It is fine to freeze cheese, it can be frozen to make it last a lot longer. You do however have to understand that cheese which is frozen will go through some textural changes. Softer cheeses may separate, and harder cheeses may become crumbly. However, if you are going to use the frozen cheese in cooked dishes, you probably won’t notice any difference.
A quick tip to freezing cheese is to double wrap it and only keep it in the freezer for up to six months. When you are ready to take it out the freezer, thaw it in the refrigerator and use the cheese within a few days.
Cheese is the perfect course of a special meal and a delicious snack at any other time. It can be paired with so much different, complimenting food and drinks, what made port a good cheese pairing?
Facts About Port
The name “Port” comes from its place of origin, Oporto, in Portugal. The Methuen Treaties of 1703 made it so Portugal was in the Grand Alliance in the war of the Spanish Succession. In return for allowing English cloth free access to the Portuguese markets, Portuguese wines had to be cheaper than French wines to make sure the constant supply of wine was quality wine.
No other country are allowed to call their fortified wines port because the vineyards in Douro Valley are the only place where the grapes for port are grown.
The best temperature to serve port is 55-65F, although, white port is usually served chills and tawny port can be served at cooler temperatures as well.
There are many different kinds of port, around 9 styles, so, which port is best to serve with our favorite cheese?
Port
The finest ports are vintage. The first vintage ports were declared in 1734 and it is still an ongoing term used on the port which is produced in years when grape production is described as ‘exceptional’. LBV is an abbreviation of Late Bottled Vintage and is filtered and bottled vintage port.
Unfiltered ports are called ‘crusted’, they need careful decanting to get rid of any sediment before they are served.
White port is a lot newer than other styles of ports, first produced in 1934 and the dry type is popular as an aperitif.
The Traditions of Serving Port
The British Naval tradition of serving port was that it should literally be served from ‘port to port’ at the end of dinner. Another well known port-passing ceremony is within the armed force and went as follows:
-The port is placed in front of the host.
– The host serves guests to the right.
– The host then passes port to guest on the left.
– The remaining guests then pour their own port and pass it to their left until it is returned to the host.
This is the accepted way to serve port during formal dinners and it is thought that if you were to ask for the port to be passed to you, you’re considered to show a lack of social standing.
Which Cheese Is Best To Serve With Port?
The cheese which is most popular with port is commonly Stilton.
Stilton is salty, creamy and acidic whereas Port is a heavy, sweet fortified wine. This makes for a good pairing because the flavors and textures compliment each other greatly and both have been available for hundreds of years.
A lot of good blue cheeses also have the strength to challenge the dominant flavors of port so that neither of them overpowers one another. So if you are not a fan of Stilton, most blue cheeses are a good option, the best thing to do is visit your local cheese store such as Shisler’s Cheese House and ask for recommendations.
An even more bizarre thing to do with port and cheese is serving white port with cream cheese! You wouldn’t think of that, would you? The best thing to do is explore with flavors because that is where it ultimately all begins and is how experts are still creating new cheeses to this day!
It is commonly assumed that cheese is popular all over the world, but that is not the case. It may be hard to imagine the world without cheese, but in many Asian countries, cheese is not a food with much cultural or culinary significance.
For example, in China, milk, and dairy products have been historically rare. The biggest reason behind this is the high rate of lactose intolerance, along with other reasons such as poor climate, and storage and transportation issues.
In this modern day, however, the technological advancements are changing times in Asia, enabling the cheese market to grow. One day, there might be a whole range of delicious cheeses available throughout Asia, but for now, let’s explore some varieties from current and notable Asian cheese-producing countries. These countries include the Philippines and India, and whether it is made from yak’s milk, blended with confections or enjoyed fresh, the cheese in Asia may be little, but they are unique nonetheless.
Philippines
Kesong Puti:
This cheese is also known as Filipino cottage cheese. It is a fresh cheese which is made from rennet, salt and unskimmed milk of carabao, which is a species of Southeast Asian water buffalo. Kesong Puti is a soft cheese which is white colored with salty, but sometimes sour flavors. Its origin is in the provinces of Laguna, Samar, Bulacan, Cebu and it remains fairly popular in those areas as a breakfast food. Common pairings with this cheese are a freshly baked piece of local bread called “pan de sal”.
India
Bandel (Bandal):
Bandel is a soft, unripened salted cheese which gets its name from the place it originates- Bandel. This cheese is made out of cow’s milk, and they use lemon juice to separate the curds from the whey. It is then shaped and drained into baskets and smoked. Bandel is sold in circular flats immediately after production and is fresh and aromatic because of that.
Paneer (Panir):
Perhaps the most well known of all the Asian cheese, this traditional cheese is semi-soft and made from cow’s milk. Traditionally used in Indian cuisine, the process of making Paneer does not involve rennet because cows are sacred to Hindus. It is also unaged, acid-set and is completely vegetarian. A lot of curry dishes include Paneer or it is wrapped in dough and fried for snacks because it is high in protein. The cheese is similar in texture to ricotta or tofu and acts as a perfect meat substitute for vegetarians.
Nepal and Tibet
Chhena (Chhana):
Commonly found in Nepal, Bangladesh, Chhena is a unripened, fresh curd cheese made from either water buffalo milk or cows milk. The process of crafting Chhena is similar to that of Italian ricotta, where the cheese is acid-coagulated. It is often used as a dessert cheese because it is very soft and smooth. Sweet desserts such as resgulla and semolina commonly include Chhena as an ingredient.
Tibet:
Tibet is crafted from yak’s milk. It is semi-hard and gets its name from the plateau region of Central Asia where it is made. The cheese is molded, pressed and dried in natural sun and wind. The taste is extremely strong.
Ragya Yak:
This unique cheese is crafted in Nepal by Tibetan nomads. It is an aged dri’s milk (female yak) cheese which is firm and slightly granular. The color is greenish-yellow and can be mild to medium in strength with flavors similar to goat’s milk Ibores cheese from Spain. There is only one time period of the year this cheese is made- from the end of June to early September. The aroma is mild and nutty with the rind offering just a hint of spice.
Japan
Sakura:
This soft cheese is produced on the island of Hokkaido and is the first widely acclaimed variety from the Asian country of Japan. It is so popular that it even won a gold medal at the Mountain Cheese Olympics in Switzerland. Sakura is creamy white with flavors of mountain cherry leaves, which is also where it gets its name from because Sakura translates from “cherry blossom” in Japenese.