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September 30, 2012 at 8:44 am
· Filed under Cheese-Yogurt-Dairy
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Our favorite cheese course: four different
goat cheeses. Photo courtesy Payard.com.
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What’s your cheese passion? Are you singing the blues? Do you clamor for Cheddar? Do you pine for Parmigiano-Reggiano?
We have a passion for goat cheese (chèvre). While variety may be the spice of life, nothing makes us happier at the dinner table than when the cheese course comprises three or four different types of chèvre.
The next time you put a cheese plate together, focus on your cheese passion. You can do it by milk type:
Cow’s milk cheeses: for example, Cheddar, Comte, Emmenthaler, Gouda and Gruyère
Goat’s milk cheeses: Bonne Bouche, Drunken Goat, Goat Cheddar or Gouda, Goat Cheese Log, Humboldt Fog and Selles sur Cher
Sheep’s milk cheeses: Agour Ossau-Iraty, Cabrales, Manchego, Pecorino Toscano, Robiola and Roquefort
Mixed milk cheeses: Boschetto al Tartufo, Cabrales, Ibérico and Kasseri
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Or go by cheese group. For example:
Bloomy-Rind Cheeses: Brie, Brillat-Savarin, Camembert and Rocchetta
Blue Cheeses: Gorgonzola , Roquefort, Stilton and a blue Brie or chèvre
Cheddar-Style Cheeses: Cheddar, Colby, Double Gloucester and Red Leicester
Hard Italian Cheeses: Asiago, Grana Padano, Parmigiano-Regiano, Pecorino Romano
Pungent Cheeses: Epoisses, Livarot, Alsatian Munster, Taleggio
We could go on forever, but you may prefer to browse through our Cheese Glossary for ideas.
Then, combine the cheese course with some lightly dressed salad greens and a cheese condiment or two.
You’ll be in cheese heaven.
Here are more of our favorite cheeses and cheese recipes.
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