A Guide To Popular Artisanal Cheese & When to Eat It
Gourmet cheese, also known as artisanal cheese, is a type of cheese that is produced using traditional methods, high-quality milk, and specific aging techniques. These cheeses are often unique in their flavors, textures, and aromas that set them apart from regular cheese.
In this blog post, we’ll dive into 8 popular gourmet cheeses and their characteristics, flavors, good pairings, and recipe uses. Making it easier for you to pick cheese out at the grocery store or when you’re dining out at a restaurant!
Artisanal Cheese Guide
Gouda Cheese
Gouda cheese is a semi-hard cheese that originated in the Netherlands. It is made from cow’s milk and has a nutty, buttery flavor with a slightly sweet taste. It has a smooth texture and pairs well with apples, grapes, and crusty bread. You can also use it in grilled cheese sandwiches, mac and cheese, or as a topping on pizzas.
Erin’s Pick: Old Chatham Creamery 6 Month Gouda
Try this recipe: Smoked Gouda Au Gratin Potatoes by Essence Eats
Manchego Cheese
Manchego cheese is a firm cheese that comes from Spain. It is made from sheep’s milk and has a nutty, sweet flavor with a slightly tangy taste. Manchego has a crumbly texture and pairs well with olives, honey, and cured meats. You can also use it in cheese boards, salads, or as a topping on burgers.
Erin’s Pick: Murray’s Young Manchego
Try This Recipe: Massaged Kale, Brussel Sprout + Manchego Salad with Mustard Vinaigrette from Hello Adams Family
Brie Cheese
Brie cheese is one of the more popular cheeses you’ll see used in appetizers and on charcuterie boards at parties. It’s a soft, creamy cheese that originated in France. It is made from cow’s milk and has a bloomy rind that is edible. Brie has a mild, buttery flavor with a slightly earthy taste. It pairs well with fruit, crackers, and crusty bread. You can also use it in baked dishes, like Baked Brie with Cranberries, or as a topping on pizza.
Erin’s Pick: Truffle Brie
Try this recipe: Garlic & Herb Baked Brie from the Two Bite Club
Camembert Cheese
Camembert cheese is another soft, creamy cheese that comes from France. It’s made from cow’s milk and has a bloomy rind that is also edible. It looks a lot like Brie but has a slightly tangy flavor. It pairs well with apples, pears, and baguette slices. You can also use it in quiches or as a topping on salads.
Erin’s Pick: Old Chatham Sheepherding Hudson Valley Camembert
Try this recipe: Pear & Camembert Crostini by the Brooklyn Cook
Roquefort Cheese
Roquefort cheese is a type of blue cheese that comes from France. It is made from sheep’s milk and has a pungent, sharp flavor. Roquefort has blue veins running throughout the cheese and a creamy texture. It pairs well with figs, honey, and walnuts. You can also use it in dressings, like this Roquefort Dressing, or as a topping on flatbreads.
Erin’s Pick: Roquefort-sur-Soulzon
Try this recipe: Iceberg Wedge Salads with Port Poached Figs & Roquefort Dressing by Rhubarb & Cod
Gorgonzola Cheese
Gorgonzola cheese is a blue cheese that comes from Italy. It is made from cow’s milk and has a tangy, sharp flavor. Gorgonzola has blue veins running throughout the cheese and a creamy texture. It pairs well with pears, walnuts, and honey. You can also use it in pasta dishes, like this Gorgonzola Pasta, or as a topping on burgers.
Erin’s Pick: Gorgonzola Cremificato
Try This Recipe: rigatoni with italian sausage, greens, gorgonzola & walnuts by Ciao Chow Bambina
Feta Cheese
Feta cheese is a crumbly cheese that comes from Greece. It is made from sheep’s milk or a combination of sheep’s and goat’s milk. Feta has a light, salty and tangy flavor with a slightly crumbly texture. It pairs well with olives, tomatoes, and cucumbers. You can also use it in salads or as a topping on pizza.
Erin’s Pick: Real Greek Feta
Try this recipe: White Feta Pizza by A Wicked Whisk
Parmigiano-Reggiano Cheese
Parmigiano-Reggiano cheese is a hard cheese that comes from Italy. It is made from cow’s milk and has a nutty, salty flavor. Parmigiano-Reggiano has a hard, grainy texture and is often grated over pasta dishes or used as a garnish.
Erin’s Pick: Solo Di Bruna Parmigiano Reggiano
Try This Recipe: Parmigiano-Regigiano Gnocchi Alla Romana by A Beautiful Plate
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