Kamil Perry
Getting into the world of fancy cheese can be intimidating, but it doesn't have to be. The easiest way to get started is to get a general understanding of the six basic types of cheese. These include soft and rindless types, washed-rind cheeses, and semi-soft cheeses. You can also try making your own cheese at home with a simple recipe and common ingredients. If you're looking to try a variety of fancy cheeses without breaking the bank, consider visiting a local cheesemonger or the cheese counter at a specialty grocery store, where you can sample different cheeses and learn about their unique characteristics. Some stores even offer discounted cheese assortments or offcuts, allowing you to experiment with new flavours at a lower cost.
| Characteristics | Values |
|---|---|
| Buy from a local cheese shop | Talk to a pro to find the types of cheese you'll enjoy |
| Try a cheese from a ["cheese island" at a neighborhood grocery store](<co: 7>https://www.reddit.com/r/Cheese/comments/wvwlut/fancy_cheese) | Explore different cheeses |
| Try smaller chunks of cheese | Ralphs often has smaller chunks for sale at under $5 |
| Try Whole Foods' cheese clearance section | Buy multiple different kinds of cheese for less than $10 |
| Try Kroger cheese counters | Ask the person working the counter to cut down most kinds of cheese into the size you want |
| Try Harris Teeter | |
| Try Costco | Chavre is a good option |
| Try French and Italian cheeses | Generally palate-friendly if you haven't had super fancy cheeses before |
| Try UK cheeses | Red Leicester or Cave Cheddar are good places to start |
| Try US faves | Landmark Creamery, Parish Hill, Jasper Hill, Capriole Dairy, Firefly Farm, Andante Dairy, Tulip Tree Creamery, Grafton Village, Face Rock Creamery, Fiscalini, Rogue River Creamery, Murray's Cheese in NYC |
| Try soft and rindless types of cheese | Burrata, similar to mozzarella |
| Try washed-rind cheeses | Taleggio, Reblochon, and Èpoisses de Bourgogne |
| Try Asiago | Cow's milk cheese that can range from semifirm to hard, with a nutty, sharp flavor |
| Try Bel Paese | Semisoft, mild-flavored cow's milk cheese |
| Try Brick | Semisoft cow's milk cheese from Wisconsin that can become sharp and tangy as it ages |
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What You'll Learn
Ask for samples at the cheese counter
Asking for samples at the cheese counter is a great way to try new cheeses without committing to buying a whole block. Many grocery stores and delis offer samples and are happy to let you try a few slices of their cheeses, especially if they're not busy. This is a great opportunity to chat with the cheesemonger and learn more about the different types of cheese they offer. You can ask about the flavour, texture, and origin of the cheese, as well as get recommendations based on your personal preferences.
Cheese counters often have a wide variety of cheeses to choose from, including both local and imported options. Some counters even have a "cheese master" who can guide you through the different options and help you find cheeses that suit your taste. Don't be afraid to ask for recommendations and samples, especially if you're looking to try something new or fancy.
If you're unsure about the selection or don't know where to start, consider asking for a small assortment of cheeses. This way, you can get a variety of flavours and textures without having to buy large quantities. You can also ask the person working the counter to cut the cheese into your desired size, so you can get a few different kinds to try.
When visiting a cheese counter, it's important to be mindful of their busy times. While they may be happy to offer samples and chat about the cheese, they may not have the same flexibility during peak hours. Consider visiting during quieter times if you're looking for a more personalised experience and the opportunity to try a variety of samples.
Asking for samples at the cheese counter is a great way to explore new flavours and find your next favourite fancy cheese without breaking the bank. It's a cost-effective way to educate your palate and discover new options that you might not have otherwise considered. So, don't be shy; the cheesemongers are usually happy to help and share their knowledge with fellow cheese enthusiasts.
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Try a cheese subscription box
If you're looking to get into fancy cheese, a cheese subscription box is a great way to start. These boxes offer a curated selection of cheeses delivered straight to your door, often including varieties that you may not find at your local supermarket. Many subscription boxes also offer additional perks such as pairing tips, recipes, and information about the cheesemakers.
One popular option is the Cheese of the Month Club, offered by various companies such as Cheese Bros and Caputo Brothers Creamery. These clubs typically send a different selection of cheeses each month, allowing you to try new varieties and discover new favourites. The cheeses are usually hand-crafted and artisan, and some companies even include tasty treats from local artisans, such as crackers, jams, or charcuterie.
Cheesemonger Box is another popular option, offering both monthly subscriptions and one-off boxes. Their Classic Box includes three 1/2-pound cuts of cheese selected by their cheesemongers, while their Signature Box adds two accompaniments such as artisan crackers or small-batch jams. Cheesemonger Box sources their cheese from small American farmers, creameries, and cheesemakers, as well as trusted importers and distributors of European cheeses.
Subscription boxes typically offer flexibility, allowing you to choose between different box options, build your own box, or purchase a one-off box without committing to a subscription. They also make excellent gifts for foodie friends or loved ones who appreciate fine cheese. With a cheese subscription box, you can elevate your cheese knowledge and palate without having to leave your home.
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Learn the six basic types of cheese
There are thousands of types of cheese in the world, but they can be classified into six broad categories based on texture: hard, soft, blue, fresh, semi-soft, and semi-hard.
Hard cheeses are pressed for hours or weeks to remove the whey and compact the curd. They are then packed tightly into forms (usually wheels) and aged for months or years until their moisture content is less than half of their weight. This results in a firm and granular texture. Examples of hard cheeses include Parmesan, pecorino, and Grana Padano.
Soft cheeses are young, fresh, and spreadable. They are made without pressing the curd to squeeze out the whey, resulting in a higher moisture content and a mild and milky flavor. Examples of soft cheeses include cottage cheese, feta, and queso blanco.
Blue cheese gets its name from the blue or blue-green veins on the interior, which come from edible mold spores of Penicillium roqueforti. Blue cheese is made from fresh goat or ewe's milk, and it is aged in dark caves or air tunnels for up to six months. Examples of blue cheese include Gorgonzola, Roquefort, and Stilton.
Fresh cheeses are typically made from goat's milk and are only a few days old. They have a high moisture content and a mousse-like, stringy texture, like mozzarella. Other examples of fresh cheeses include ricotta and queso fresco.
Semi-soft cheeses have a moisture content of 45-50% of their dry weight. They are softer and more spreadable than semi-hard cheeses. Examples of semi-soft cheeses include Havarti, Munster, and Monterey Jack.
Semi-hard cheeses have a moisture content between that of semi-soft and hard cheeses, typically around 45%. They are firmer and less spreadable than semi-soft cheeses. Examples of semi-hard cheeses include Gouda, Swiss, and provolone.
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Shop the clearance section at Whole Foods
If you're looking to get into fancy cheese, shopping the clearance section at Whole Foods is a great way to start. Here's how you can make the most of it:
First, head to the Whole Foods store near you. If there isn't one close by, you can always shop online through Amazon for delivery or free pickup. Whole Foods offers a range of deals and discounts, especially if you have a Prime membership or Prime Visa. Keep an eye out for weekly sales and promotions, as prices and availability may vary across stores and change over time.
Once you're at the store, make your way to the cheese section. Here's a tip: ask the staff at the cheese counter for assistance. They are usually happy to offer samples and help you navigate the different types of cheese available. You might even get to chat with the cheesemonger and learn about various cheeses!
Now, let's talk about the clearance section. Whole Foods has a little-known clearance section in the cheese department, where you'll find a basket of fresh cheeses at shockingly low prices. These are smaller, differently-shaped pieces of cheese that are leftover or too small to sell with the larger blocks. By shopping in this section, you can get a variety of cheeses for a fraction of the cost. You'll find an assortment of cheeses like Goudas, Manchego, and Cheddars, often for less than $5, with some pieces even less than $1 per half-pound.
When selecting cheeses from the clearance section, keep in mind that the pieces might be smaller than what you'd get from a regular block. Consider buying a block or two of your favourite, crowd-pleasing cheeses and then supplementing with the smaller pieces from the clearance section. This way, you get the best of both worlds: a good amount of cheese and the opportunity to try new varieties without breaking the bank.
Additionally, keep an eye out for other cheese deals at Whole Foods. For example, they sometimes sell containers of just Parmigiano Reggiano rinds, which are excellent for adding flavour to your sauces or soups. With these tips in mind, you can explore and indulge in fancy cheese without spending a fortune. Happy shopping, and enjoy your cheesy adventures!
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Make your own cheese at home
Making cheese at home is a fun and rewarding process that can result in a delicious treat. Here is a guide on how to make your own cheese at home:
Ingredients and Equipment
Firstly, you will need good-quality milk. The fresher the milk, the better the cheese will taste. If you can, get milk straight from a dairy farm, or buy it from a store and use it the same day. You will also need vinegar, salt, and a large pot.
Heating the Milk
Pour the milk into your large pot and slowly heat it on the stove. You want to heat it to around 195°F (90°C), stirring constantly to prevent scorching.
Curdling the Milk
Once your milk has reached temperature, you will need to curdle it. To do this, add vinegar, and continue heating and stirring until the milk becomes solid curds and liquid whey. The more you cook and stir, the drier your cheese will be.
Separating the Curds and Whey
After a few minutes, separate the curds from the whey by pouring the contents of the pot into a colander in your sink. Let the curds settle for about 10 minutes, then press them together and remove them from the pot.
Salting and Shaping
At this point, you can add salt to your curds. You can then shape your cheese by pressing the curds into a wheel or basket. If you want a smoother cheese, work quickly to encourage the curds to mush back together.
Aging
If you would like to age your cheese to develop a more complex flavour, place it in an aging space at 52-56°F and 80-85% moisture. You can also apply a cloth binding to protect the cheese and add complexity. The cloth is soaked in lard and then pressed into the cheese, which is then ready for aging.
Enjoy!
Your cheese is now ready to eat! You can eat it immediately, or age it to develop more flavour. Enjoy your homemade cheese!
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Frequently asked questions
Try going to a cheese counter or a cheesemonger, where you can ask for samples and recommendations. Some grocery stores also have clearance sections where they sell smaller, leftover pieces of fancy cheese for much lower prices.
There are six basic types of cheese, made from the same four ingredients: milk (usually from cows, goats, or sheep), salt, culture, and enzyme. These include soft and rindless cheeses, which are crafted within a day and meant to be eaten soon after; washed-rind cheeses, which are rubbed or washed with a solution as they age to create a bolder flavour; and semisoft cheeses, which have a smooth interior and high moisture content.
Some types of cheese that melt well include American, cheddar, Colby, Comté, Gouda, Gruyère, Jarlsberg, Monterey Jack, mozzarella, American Muenster, provolone, and Swiss.
Two popular books on the subject are "The Book of Cheese" (2017) and "The Cheese Chronicles" (2009), both written by Liz Thorpe, one of the nation's leading experts on cheese.
You can make your own cheese at home by heating milk in a large pot to 195°F (90°C), stirring constantly. Then, stir in salt and pour the mixture through a mesh strainer lined with cheesecloth and set over a large bowl. Let the curds strain for about an hour, then discard the liquid and pat the curds into a ball. Wrap the cheese in plastic and store it in the refrigerator.
