For The Love of Cheese


Article: Shoshana

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.

Wanna learn more? The Mozarella Company is an indepently owned cheese shop in Dallas, with monthly classes including cheese making and wine pairing. Visit them at

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