It is an understatement to say that I love cheese. Some gals crave chocolate or wine, and those are both fine, but for me, nothing can compare to cheese. So much so, that when I was five or so I watched a Reading Rainbow where LeVar Burton visited a cheese factory- I announced to my parents then that I would become a cheese maker. While that hasn’t happened yet, I do still adore the stuff. Here’s just a few that you maybe haven’t tried yet:
Brie is a French, soft, cow’s milk cheese that can be eaten cold, or baked into gooey goodness. Has a very mild flavor and melts well. Serve with crackers, hard fruit (apples, pears, etc), and medium bodied red wine.
Torta Del Cesar is a Spanish soft cheese made from sheep’s milk. It’s texture is creamy, while it has an intense bite in flavor, with a hint of smokiness. Serve by making a hole in the top and scooping out the creamy insides and spreading on thick crusty bread, and pair with a crisp white wine.
Queso Oaxaca is a Mexican semi-soft cow’s milk cheese, which is comparable to an extra stretched, salty mozzarella. It is a superb melting cheese, and used in many recipes- makes an amazing queso.
Manchester is an American, semi-soft, Goat’s milk cheese with a washed rind. Has a distinct nutty, rustic flavor.
Fontina is an Italian, semi-firm, cow’s milk cheese with a very distinct earthy, woody taste. It is used in lots of Italian recipes, and goes well with meat, mushrooms, and strong red wine.
Gruyere is a firm cow’s milk cheese from Switzerland. It is nutty, mushroomy, and slightly sweet. Gruyere makes a great fondue for dipping crusty bread. Serve with champagne or zinfandel.
Gouda is a Dutch hard cheese made from cow’s milk. It is a deep caramel color and very flaky and crunchy. The flavor is a great blend of salty and sweet. Serve with Cabernet Sauvignon.