Fresh Cheeses
Since they are unaged and unripened, fresh cheeses preserve the clean fragrance and textures of the milks from which they're made. This category would also include brined cheeses (like feta) and dairy products (like crème fraîche). Because of their relatively mild flavours, they beg an accompaniment of fresh fruit, honey, tomatoes, herbs or jams.
Pictured :
Ewes' Milk Ricotta, Monet (chèvre), Cœur de la Crème, Burrata
Since they are unaged and unripened, fresh cheeses preserve the clean fragrance and textures of the milks from which they're made. This category would also include brined cheeses (like feta) and dairy products (like crème fraîche). Because of their relatively mild flavours, they beg an accompaniment of fresh fruit, honey, tomatoes, herbs or jams.
Pictured :
Ewes' Milk Ricotta, Monet (chèvre), Cœur de la Crème, Burrata
Soft-Ripened & Bloomy Rind Cheeses
These cheeses can be distinguished by their characteristic soft "bloomy" rinds which protect the yielding and/or "snowy" paste within. The flavours can be extremely mild (think triple crèmes) or tart (goat & mixed milk) or velvety, lush and earthy (bries & robiolas). Often, the outer moulds are covered with ash to preserve the moisture content, which adds another dimension to the flavour. Pair with fresh fruits and berry jams.
Pictured : La Tur, Leonora, Sofia, Tours du Galet, Crémeaux des Citeaux
These cheeses can be distinguished by their characteristic soft "bloomy" rinds which protect the yielding and/or "snowy" paste within. The flavours can be extremely mild (think triple crèmes) or tart (goat & mixed milk) or velvety, lush and earthy (bries & robiolas). Often, the outer moulds are covered with ash to preserve the moisture content, which adds another dimension to the flavour. Pair with fresh fruits and berry jams.
Pictured : La Tur, Leonora, Sofia, Tours du Galet, Crémeaux des Citeaux
Stinky Washed-Rind Cheeses
This is one of those polarising styles: the signature funky odour is created by various species of bacteria (B. linens, candidum, hansenii) which ripen the cheese in lieu of moulds. They may smell of feet, but their flavours range from nutty to sweet to bracingly earthy. Fruits and jams are not recommended here, just some crusty bread and a nice, dry Riesling does the trick.
Pictured :
Petit Vaccerinus, Forsterkäse, Franklin's Washed Teleme, Éppoisses, Torta di Peghera
This is one of those polarising styles: the signature funky odour is created by various species of bacteria (B. linens, candidum, hansenii) which ripen the cheese in lieu of moulds. They may smell of feet, but their flavours range from nutty to sweet to bracingly earthy. Fruits and jams are not recommended here, just some crusty bread and a nice, dry Riesling does the trick.
Pictured :
Petit Vaccerinus, Forsterkäse, Franklin's Washed Teleme, Éppoisses, Torta di Peghera
Semisoft Cheeses
In this style, we see some age on the cheeses; they are produced in a variety of fashions, but have in common a paste which, though soft, will not become runny when at room temperature; they are easy to tear into and vary widely in flavour. Equally ideal for snacking, serving and melting into recipes. Dried and fresh fruits, quince paste (membrillo), and cured meats all do well here.
Pictured :
Salva Cremasco, Charloe, Morbier, Paglierino, Tomme de Savoie, Ossau Iraty
In this style, we see some age on the cheeses; they are produced in a variety of fashions, but have in common a paste which, though soft, will not become runny when at room temperature; they are easy to tear into and vary widely in flavour. Equally ideal for snacking, serving and melting into recipes. Dried and fresh fruits, quince paste (membrillo), and cured meats all do well here.
Pictured :
Salva Cremasco, Charloe, Morbier, Paglierino, Tomme de Savoie, Ossau Iraty
Firm Cheeses
The line between semisoft and firm cheeses is a grey one, but we generally think of firmer cheeses as requiring a knife to cut into. They are likewise highly variable in flavour and texture; some of the Alpine, Cheddar and Gouda styles produce that sought-after crunch, created by crystalised lactic acid during aging. Autumnal fruits do well here, like apples and pears (and their respective cidres) as well as more complex compotes and jams.
Pictured :
Appenzeller, Noord Hollander Gouda, Montgomery's Cheddar, Garrotxa, Baserri
The line between semisoft and firm cheeses is a grey one, but we generally think of firmer cheeses as requiring a knife to cut into. They are likewise highly variable in flavour and texture; some of the Alpine, Cheddar and Gouda styles produce that sought-after crunch, created by crystalised lactic acid during aging. Autumnal fruits do well here, like apples and pears (and their respective cidres) as well as more complex compotes and jams.
Pictured :
Appenzeller, Noord Hollander Gouda, Montgomery's Cheddar, Garrotxa, Baserri
Grana-Style Cheeses
These are your grating cheeses, so hard and dense they turn to powder when they're scraped, planed or ground. They're obviously great pasta toppers, but are often neglected as table cheeses, which is a shame. A dip in some extra-aged balsamic or spicy olive oil is about as good as it gets.
Pictured :
Parmigiano Reggiano, Pecorini Locatelli & Stagionato, Moliterno Tartufo, Asiago Vecchio
These are your grating cheeses, so hard and dense they turn to powder when they're scraped, planed or ground. They're obviously great pasta toppers, but are often neglected as table cheeses, which is a shame. A dip in some extra-aged balsamic or spicy olive oil is about as good as it gets.
Pictured :
Parmigiano Reggiano, Pecorini Locatelli & Stagionato, Moliterno Tartufo, Asiago Vecchio
Blue Cheeses
Oh no! It's mouldy! Distinguishing this style is a particular class of mould called penicillium which grows blue or green, but don't forget, nearly all cheeses are covered in mould. Blue cheeses can be sweet or spicy or chocolaty-they are often on the strong side, but there are blues so mild you can pair them champagne. Sweet honey is a favourite accouterment for blues, and try them sweet berries or tawny ports.
Pictured :
Colston Basset Shropshire, Carles Roquefort, Gorgonzola Dolce Latte, Cashel Blue, Valchiusella
Oh no! It's mouldy! Distinguishing this style is a particular class of mould called penicillium which grows blue or green, but don't forget, nearly all cheeses are covered in mould. Blue cheeses can be sweet or spicy or chocolaty-they are often on the strong side, but there are blues so mild you can pair them champagne. Sweet honey is a favourite accouterment for blues, and try them sweet berries or tawny ports.
Pictured :
Colston Basset Shropshire, Carles Roquefort, Gorgonzola Dolce Latte, Cashel Blue, Valchiusella