Smell The Cheese

Picking the right cheese can be like trying to find a fine wine to go with a specific occasion. But this shouldn’t be something to stress out about. Instead, embrace the decision making process. It is a puzzle you must complete, and your success depends on the response of your guests. I won’t say there is no wrong answer to this problem. But, just remember whatever you choose; you’re still enjoying a fine tasting snack.

I only mention there may be bad choices to this decision, because I personally experienced this in the past. A while back my girlfriend was making a dish; and, she new I enjoyed the flavor of Brie. However, she was making a pasta dish for me-stuffed shells. Turns out, Brie is a bad combination for this traditionally Italian dish. We both had a very small portion of this meal, before pulling a frozen pizza out of the freezer. She was so disappointed, but I didn’t mind it too much. It wasn’t her fault; she was simply inexperienced with gourmet cheeses. At the time, I myself could have made a similar mistake. And after all, cooking is all about experimenting with new flavors.

Anyways, that situation is why I write this article today. I want to help any new comers, hopefully not make the same mistakes as I have had in the past. But remember, not everyone is going to agree. What tastes great to one person might be rancid to another. So here are just a few suggestions and things to think about when picking your cheese.

When choosing cheese the best first approach is to consider the five categories of cheeses. One reason for this is because there are hundreds of different flavors, which makes taste a very difficult starting point. The five categories are actually the five different stages of the creation process. These categories are: fresh, soft, semi-soft, firm, and hard.

Fresh cheeses often have a milky taste to them as they are recently drained curds. Because it is so early in the process, fresh cheeses never have rinds on them. Goat cheeses are typically served this way. The fresh cheeses make up the bulk of spreads, including cream cheese; and, are most often used as spreads on crackers and breads. Therefore, fresh cheeses make great appetizers.

Soft cheeses consist of those which have been ripened but not aged. Due to this fact, many have rinds which are soft and easy to eat. These cheeses are typically smooth and creamy. Some well known soft cheeses are Brie, Camembert, and Feta. The first two are excellent for baking light pastries or adding to egg dishes, while Feta is a typical tasting addition to many salads, pastas, and poultry dishes. Soft cheeses usually make tasty spreads for crackers as well.

Semi-soft cheeses can consist of cheese that has been seasoned or unseasoned, and ripened or un-ripened. Theses are known for their smooth consistency and mild taste. And, they melt tremendously well. These cheeses work well when melted on sandwiches or in casseroles, and when added to salads. Some common semi-soft cheeses include: Monterary Jack, Havarti, and Bleu.

Cheese that is ripened as well as aged falls into the firm category. Most of the time firm cheese is rindless and tends to have a salty flavor. These cheeses are easy to slice and are great cheeses for hamburgers, melts, sandwiches, and crumble well for salads. Famous firm cheeses include: Cheddar, Swiss, and Gouda. Firm cheeses also traditionally make up those used for fondue.

The last category is hard. These cheeses have been both ripened and aged; and therefore, have a coarse, hard texture, which makes them easy to grate and shred. These rich, flavorful cheeses are ideal to enhance soups, salads, pastas, and casseroles. You might have guessed this is the category Parmesan falls into, as well as: Asiago and Pecorino.

Hopefully, you can begin to see how certain categories match certain dishes. As for flavor, try to think what types of seasoning you would use to spice up a certain dish. Then match those types of herbs and seasonings to what you are finding in the cheese. Never hesitate to ask the cheese merchant for a sample taste as well. The majority of these cheese vendors are more than willing to aid you in finding the best cheese to go with your meal.

Charles Bloom