Cheese

Cheese is a nutritious food made mostly from the milk of cows, but also comes from other mammals, such as sheep, goats and buffalo.These are most common to us in the United States, but in other countries cheeses can also come from the milk of reindeer, camels, yaks and water-buffaloes. The process of making cheese can be traced back almost 4000 years, and today we have over 700 known varieties of cheese. I have broken them down into 4 different categories and have listed a few of my favorites in each category, with a small profile of each for you to reference. I have also listed 5-6 other cheeses in each of these categories that you may enjoy trying during your own cheese tasting experience. The ones that are listed in bold print are types I have not tried but are on my list to try very soon.

Since most cheeses are made and aged at cool room temperatures, it is best enjoyed at those same temperatures. This helps bring out the natural aromas and complex flavors of the cheese. Cheeses chilled to refrigerator temperatures are just not as tasty. Be careful though if you warm up the cheese too much, because it will start to sweat and melt in unappetizing ways. In general it takes about an hour for refrigerated cheeses to reach room temperature.

All of the cheeses listed pair well with fruits, crackers, whole grain or crusty breads, nuts, vegetables and meats such as poultry and beef. Some of the softer cheeses can also be melted and poured over pastas, or as a fondue cheese, while the harder types can be used as your favorite toppings or crumbled into a salad. The only real limit to your favorite type of cheese is your imagination. I have also listed some of the wines and beers that these cheeses pair well with to help further your enjoyment.

Soft Cheeses

Brie-(BREE)-France: Is a soft cheese made from cows milk, its name is derived from the region in France from which it was first produced. This cheese is usually pale beige in color with a matte white rind. The rind is edible but is sometimes removed to keep the texture and taste of the Brie creamy. There are many varieties of Brie produced around the world now, including herbed and sweetened varieties. Brie is best purchased in a full wheel, but can also be sold in wedges. It can also be served melted or even baked and has a nice mushroomy, nutty flavor. Wine Pairings: Champagne, Chardonnay, Merlot, Pinot Noir, or Cabernet Sauvignon. Beer Pairings: Lagers, Pilsners, Pale Ales or Porters.


Muenster-(Mun-ster)-United States: Made using cows milk, it is often soft, moist and pale on the inside and covered with a red or orange rind on the outside. It was originally made by Benedictine monks, created to save milk and feed the people. "Muenster" comes from the word monastery. The smell can be mild when first made, but becomes stronger as it ages. It tastes like a cross between American white cheese and sharp jack and is most often used as an appetizer. Wine Pairings: White Zinfandel, Gerwurztraminer, Sauvignon Blanc, Zinfandel or Merlot. Beer Pairings: Larger or Pilsner. 

Gorgonzola-(Gohr-gohn-Zoh-lah)-Italy: Is an uncooked cheese made from either cow or goats milk. It is white in color with blue-green veins running throughout. At one time it was called "Stracchino" which means tired, and was used to cure stomach conditions during the middle ages, and was also believed to prolong life. It can either be a young variety which is creamier and has a milder taste, or aged longer which makes it crumbly and gives it a more robust flavor. Gorgonzola is most used as a dessert cheese at the end of a meal. Wine Pairings: Gerwurztraminer, Sauvignon Blanc, Cabernet Sauvignon, Zinfandel or Pinot Noir. Beer Pairings: Barleywine, Stout or Porter.

Mozzarella-(Moht-sah-Rel-la)-Italy: If you have ever experienced fresh mozzarella then you know there is no true comparison to the rubbery commercial stuff we get in the supermarket. Originally made from the milk of a water-buffalo,(Buffalo Mozzarella) most fresh mozzarella now comes from cows milk. Mozzarella should taste fresh and almost milky, mild and delicate with just a hint of sourness. It should be white in color, however depending on the season it can be more yellow due to the cows diet of grasses. Wine Pairings: Sauvignon Blanc, Chardonnay or Chianti. Beer Pairings: Pilsner or Hefeweizen.


Other soft cheeses you may enjoy:
Teleme-USA, Camembert-France, Cream Cheese-USA, Feta-Greece, Goat Cheese-France, Marscapone-Italy.

Semi-Soft Cheeses

Baby Swiss-USA: Is a young whole milk cheese distinguishable by its myriad of small holes. First produced outside Charm Ohio in the mid 1960's, it takes it name from the fact that when placed side by side to a larger wheel of traditional swiss it looks like a baby. You can also see the difference in the colors, regular Swiss is generally a shiny pale yellow color, while Baby Swiss is Ivory to pale yellow, almost the color of straw. Since Baby Swiss is aged only a matter of weeks instead of months, it has a smooth creamy texture and buttery, slightly sweet and nutty flavor. Wine Pairings: Sauvignon Blanc, Chardonnay, Cabernet Sauvignon or Merlot. Beer Pairings: Lager or Stout.

Havarti-(huh-VAR-tee)-Denmark: Is Denmark's most famous cheese, made from cows milk. It has a buttery aroma, a smooth rindless texture and depending on the variety can range from cream to yellow in color. In the younger varieties it has a somewhat sweet, buttery taste, but when left to age has a much sharper, saltier flavor and taste like hazelnuts. Havarti is often used in place of stronger cheeses, when the taste of cheese is desired without an overpowering flavor. In addition to being sold plain in blocks, Havarti is often flavored with dill, caraway, cumin or other spices. Wine Pairings: Chardonnay, Sauvignon Blanc, Merlot, Pinot Noir or Zinfandel. Beer Pairings: Pilsner or Stout.


Fontina-(fon-Tee-nah)-Italy: Made from cows milk, the original Fontina has been made in Italy since the 12th century. Although this is the most famous version, Fontina is also being produced in parts of Denmark, Sweden, and the USA. True Italian Fontina is fairly pungent with an intense flavor, while the Danish and U.S. versions are much more mild. Young Fontina is straw yellow in color, softer in texture and has a somewhat nutty, herbaceous flavor, while the aged is much harder and has more of a woodsy, earthy taste. Wine Pairings: Chardonnay, Chenin Blanc, Chianti or Pinot Noir. Beer Pairings: Pilsner or Bock.


Colby-(Khol-bee)-USA: Made using cows milk, Colby takes its name from the town of Colby Wisconsin where it was first developed. Colby is very similar to Cheddar, in color ranging from a light yellow to rich orange, but with a little more moisture and a very mild taste. Because of this fact it is widely regarded as one of the most common types of cheese eaten today, and is hugely popular with a great many people. But because it is so mild it is seldom used in cooking, and more often as an appetizer or table cheese. Wine Pairings: Cabernet Sauvignon or Pinot Noir. Beer Pairings: Lager or Pilsner.


Other semi-soft cheeses you may enjoy:
Kasseri-Greece, Manouri-Greece, Ballyoak-Ireland, Morbier-France, Pata Cabra-Spain, Port Salut-Denmark.

Semi-Hard Cheeses

Danish Blue-Denmark: Originating in Denmark and made using cows milk, this cheese was originally called Danablu. Generally considered the "baby" of all the blue cheeses available on the market today, since it has only been around since the early 1900's. It is a strong cheese created to emulate Roquefort, but with a milder flavor characterized by its milk white color with very blue veins, and a sharp salty taste that is consistently enjoyable. Wine Pairings: Cabernet Sauvignon, Zinfandel or Shiraz. Beer Pairings: Pale Ale or IPA. 

Cheddar-(ched-dar)-England: Made with cows milk, Cheddar is another cheese that can be traced back to the 12th century, originating in the village of Cheddar in South West England. Cheddar is actually the number one consumed cheese in England today, with the U.S. a close second. Cheddar is usually white to pale-yellow in color and can be found either in wheel or block form. Cheddar is a rich, moderately crumbly cheese with a clean pleasant aroma and appetizing flavors that range anywhere from mild to extra sharp depending on the age. Wine Pairings: Riesling, Sauvignon Blanc, Cabernet Sauvignon, Merlot or Shiraz. Beer Pairings: Pale Ale, Stout or Porter.


Gouda-(GOO-dah)-Holland: Named for the Dutch town of Gouda, it accounts for more than 60% of the cheese produced in Holland today and is considered by most experts as one of the world's greatest cheeses. Made from cows milk, Gouda has a rich yellow almost orange color. The younger Gouda's generally have a creamier texture, with a sweet and fruity flavor, while the aged Gouda is harder and very brittle with a caramel sweetness and a slight crunchiness from the salt-like crystals that form on the cheese. Wine Pairings: Champagne, Chenin Blanc or Riesling. Beer Pairings: Amber Ale, Porter or Bock.


Monterey Jack-USA: Was first produced in California in the late 1800's and is one of the few cheeses that can rightly be called "American", since it was developed in the United States. Made with cows milk, Monterey Jack has a creamy texture, with a mild almost bland flavor and a high moisture content. Because of these two factors producers often add herbs or hot peppers to add flavor. It is also regularly blended with Colby to make Colby Jack. The rare and often hard to find aged version of Monterey Jack is called  Dry Jack, which has a sweet nutty flavor and turns hard enough to grate like Parmesan. Wine Pairings: Pinot Grigio, Sauvignon Blanc, Pinot Noir, Zinfandel or Malbec. Beer Pairings: Lager, Pilsner or Pale Ale.  

Other semi-hard cheese you may enjoy:
Graddost-Sweden, Brick-USA, Cotija-Mexico, Panela-Mexico, Provolone-Italy, Stilton-England.

Hard Cheeses

Swiss-USA: In the United States what we refer to as swiss is really a poor imitation of the "original" called Emmental, which can be traced back as early as 1293. Swiss is shiny and pale yellow in color, with large holes known as "eyes". In general the larger the "eyes" the more pronounced the flavor, which is usually salty with a mildly nutty flavor. If the swiss is produced without holes it is called blind swiss. In the U.S. swiss is massed produced and only aged 4 months, while the Emmantal is allowed to age 12-14 months and has a much more pronounced flavor. Even though the U.S. version is good, I highly recommend the "original" if you get the chance to try it. Wine Pairings: Gerwurztraminer, Sauvignon Blanc, Merlot or Pinot Noir. Beer Pairings: Stout or Bock. 

Edam-(E-dahm)-Holland: Made from the milk of both cows and goats, Edam is named after the town where it was first produced in North Holland. It is sold in both ball and brick form, is generally dry with a smooth texture and is pale yellow in color. Young Edam has a very mild flavor, being slightly salty with hints of nuttiness like swiss, but unlike swiss has almost no smell at all compared with other cheeses. Aged Edam has a much firmer texture with a more pronounced flavor and smell. Wine Pairings: Champagne, Pinot Grigio, Riesling or Sauvignon Blanc. Beer Pairings: Pale Ale, IPA or Stout.

Gruyere-(Groo-yehr)-Switzerland: Named after the town of Gruyeres in Switzerland. It is one of only a handful of cheeses that has the distinction of carrying a Protected Origin Designation, which means only a specific cheese can be labeled as Gruyere. Made from cows milk, Gruyere is yellow in color with a natural rusty brown rind. It is sweet but slightly salty and more creamy and nutty when young, becoming more assertive, mushroomy and slightly grainy with age and has a very distinctive but not overpowering taste. Wine Pairings: Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Pinot Noir or Shiraz. Beer Pairings: Bock, Stout or Porter.

Pecorino-(Pay-co-Ree-no)-Italy: Produced on the Island of Sarninia, Pecorino is another of those handful of cheeses that carry the Protected Origin Designation. It is a drum-shaped cheese, with a smooth hard rind that is pale straw to dark brown in color. Younger varieties have a softer texture with milder cream and milk tastes. Aged varieties are hard and somewhat crumbly in texture, with a decisive buttery, nutty flavor. Wine Pairings: Chardonnay, Pinot Grigio or Chianti. Beer Pairings: Lager or Pale Ale. 


Other hard cheeses that you may enjoy:
Dry Jack-USA, Manchego-Spain, Wensleydale-England, Smoked Gouda-Holland, Asiago-Italy, Jarlsberg-Norway.