Cheese Preferences: My Top Picks And Why

There are thousands of types of cheese in the world, each with its own distinct characteristics. The six main categories of cheese are hard, soft, blue, pasta filata, soft-ripened, and processed. Hard cheeses are ideal for grating, soft cheeses are young and spreadable, blue cheeses are known for their distinctive blue veins, pasta filata cheeses are stretched and formed into various shapes, soft-ripened cheeses have a rind and a creamy interior, and processed cheeses are made from blending natural cheeses.

Some popular examples of hard cheeses include Parmigiano-Reggiano, cheddar, Edam, Fontina, Gouda, Asiago, and Gruyère. Soft cheeses include feta, queso blanco, ricotta, cottage cheese, and cream cheese. Examples of blue cheese are gorgonzola, Roquefort, and stilton. Mozzarella, provolone, and halloumi are common pasta filata cheeses. Brie and camembert are popular soft-ripened cheeses, and American cheese is a well-known example of a processed cheese.

Taste preferences: Do you like strong, sharp flavors or milder, more subtle tastes?

When it comes to cheese, some people prefer strong, sharp flavours, while others prefer milder, more subtle tastes. If you're in the former camp, you might enjoy a sharp, mature cheese such as Asiago, Canadian Cheddar, Manchego, Parmesan, Romano, Sharp American or Sharp Swiss. These cheeses have been aged for longer, giving them a more intense flavour. For example, Canadian Aged Cheddar is aged for four years, resulting in a sharp, pungent flavour and a firm, slightly crumbly texture.

Sharp cheeses are often hard in texture, and while they may have a strong flavour, they do not always have a strong aroma. A sharp cheese may have a mild, pleasing aroma, while a stinky cheese may not be sharp at all. Blue cheese, for example, is known for having a strong smell, but its flavour can range from mild to sharp.

If you're looking for a milder cheese, you might prefer a young, semi-soft cheese such as young Gouda, which has a slightly nutty flavour and a creamy texture. Fresh cheeses, such as burrata, chèvre, mascarpone, queso fresco and ricotta, are also mild in flavour. Chèvre, in particular, has a mildly tangy flavour and is great for serving over salads or on a cheese board. Fresh mozzarella is another mild option, with a soft texture and a milky, buttery flavour.

For those who want a cheese that's somewhere in the middle—not too sharp, but not too mild—a medium-sharp cheese like Orange or White Cheddar could be a good option. These cheeses have a more intense flavour than a young cheese, but they're not as pungent as their aged counterparts.

Texture: Creamy, soft cheeses or harder, more crumbly varieties?

When it comes to cheese textures, there are several options to choose from, including creamy, soft, semi-soft, semi-hard, and hard varieties. Each type of cheese has unique characteristics that make it suitable for different applications and flavour profiles.

Creamy cheeses tend to have a rich, smooth, and spreadable texture. Examples include ricotta, mascarpone, and cream cheese. These cheeses are often used as toppings, fillings, or dips and can be paired with sweet or savoury ingredients.

Soft cheeses are typically ripened for a short period, resulting in a high moisture and fat content. They have a creamy, velvety, or silky texture and can be spread on toast. Examples include Brie, Camembert, and goat cheese. Soft cheeses are ideal for cheese boards and can be paired with fruits, crackers, or preserves.

Semi-soft cheeses have a smooth, creamy interior and little to no rind. They range in flavour from mild to pungent. Examples include Havarti, Muenster, and Butterkäse. Semi-soft cheeses melt beautifully, making them perfect for grilled cheese sandwiches and other melted cheese dishes.

Semi-hard cheeses, such as Cheddar and Swiss, have a lower moisture content due to longer ageing. They have more assertive flavours and are ideal for shredding, slicing, and melting. Semi-hard cheeses are commonly used in recipes and on cheese platters.

Hard cheeses are dry and have a very low moisture content due to extended ageing. They are ideal for grating and have sharp, intense flavours. Examples include Parmigiano-Reggiano, Pecorino Romano, and Manchego. Hard cheeses can be sliced and enjoyed on a cheese plate or grated over pasta and pizza.

In summary, the texture of cheese ranges from creamy and soft to semi-soft, semi-hard, and hard. Each type of cheese has distinct characteristics, making it suitable for different applications and flavour profiles. Whether you prefer creamy, soft, semi-soft, semi-hard, or hard cheeses, there is a wide variety to choose from to suit your taste and culinary needs.

Type: From blue cheese to cheddar, there's a wide range to choose from

There are thousands of cheese types to choose from, but they can be narrowed down to six main categories: blue, hard, pasta filata, semi-hard, semi-soft, and soft.

Blue Cheese

Blue cheese is made by injecting a Penicillium culture into the cheese or lightly packing the cheese curds to promote oxidation and create safe mould growth. This process gives blue cheese its distinctive blue veins. Blue cheese has a pungent and perfumed smell and a salty taste. It is often eaten crumbed or melted.

Hard Cheese

Hard cheeses are usually tough and have a natural rind. They are ideal for grating and have a sharp, salty taste. Popular hard cheeses include:

• Parmigiano-Reggiano
• Cheddar
• Edam
• Fontina
• Gouda
• Asiago
• Havarti
• Gruyère
• Manchego

Pasta Filata Cheese

Pasta filata cheese is made by stretching the cheese curds and forming them into various shapes. They can be hard or soft and are often melted. Examples of pasta filata cheese include:

• Provolone
• Mozzarella
• Oaxaca
• Halloumi
• Scamorza
• Sulguni

Semi-Hard Cheese

Semi-hard cheeses are ideal for shredding and slicing. They are usually firm but not hard enough to be grated. Popular semi-hard cheeses include:

• Kashkaval
• Cheddar
• Edam
• Gouda
• Gruyère
• Manchego
• Parmigiano-Reggiano
• Pecorino Romano
• Mimolette

Semi-Soft Cheese

Semi-soft cheeses are smooth and moist. They become more pungent as they age. Popular semi-soft cheeses include:

• Havarti
• Munster
• Provolone
• American
• Asiago
• Bel Paese
• Brick
• Cheddar
• Colby
• Edam
• Gjetost
• Gouda
• Gruyère
• Jarlsberg
• Monterey Jack
• Muenster
• Port du Salut
• Swiss

Soft Cheese

Soft cheeses are young, fresh, and spreadable. They have a mild and milky flavour. Popular soft cheeses include:

• Feta
• Queso Blanco
• Ricotta
• Cottage Cheese
• Cream Cheese
• Burrata
• Chèvre
• Mascarpone
• Mozzarella
• Queso Fresco
• Brie
• Camembert

Pairings: What foods do you enjoy eating with your cheese?

When it comes to pairing cheese with other foods, the possibilities are endless. Here are some ideas to get you started:

Fruits

Fruits and cheese is a classic pairing that offers a wonderful balance of sweet and savoury flavours. Some popular fruit and cheese combinations include:

• Sliced apples with sharp cheddar
• Sliced peaches with Gruyère
• Dried dates with blue cheese
• Raspberries with Brie
• Pears with Camembert
• Figs with goat cheese
• Strawberries with ricotta

Crackers and Breads

Cheese and crackers are a timeless duo, but you can also mix things up by pairing your favourite cheese with different types of bread. Here are some suggestions:

• Triscuits with cheddar
• Baguette with Brie
• Warm pita bread with feta
• Naan flatbread with Havarti
• Bread sticks with Monterey Jack

Meats

Meat and cheese is a protein-filled combination that is sure to satisfy any craving. Try these pairings:

• Prosciutto and Parmesan
• Deli ham and aged Gruyère
• Pepperoni and fontina
• Chicken breast and smoked Gouda

Condiments and Spreads

For a more savoury experience, pair your cheese with condiments or spreads such as:

• Pesto with mozzarella
• Mixed olive tapenade with feta
• Apricot jam with Brie
• Honey with blue cheese or goat cheese

Nuts

Nuts provide a crunchy texture and a savoury-sweet flavour that complements many cheeses. Consider these pairings:

• Warm Marcona almonds with Humboldt Fog
• Candied pecans with Brie
• Spiced nuts with Gouda
• Salted cashews with Emmental

Beverages

And, of course, cheese pairs exceptionally well with a variety of beverages, from wine to beer. Here are some ideas:

• Zinfandel or Sauternes with Gorgonzola
• Cabernet Sauvignon or Gewurztraminer with Danablu
• Beaujolais, Riesling, Champagne, or Chardonnay with Brie
• Moscato or Lambrusco with Mascarpone
• Sauvignon Blanc or Spanish Albarino with goat cheese

Preparation: How do you like your cheese prepared or served?

I like my cheese freshly grated, thinly sliced, or melted, depending on the type of cheese and the dish. For example, I might grate parmesan over pasta, slice cheddar for a sandwich, or melt mozzarella on a pizza. I also enjoy cheese on its own, either as part of a cheese board or as a snack.

When it comes to temperature, I prefer my cheese at room temperature so that it's soft and creamy. However, I also enjoy grilled or fried cheese, like halloumi, which holds its shape even when heated.

In terms of pairings, I like my cheese served with crackers, bread, fruit, nuts, or honey. For drinks, I opt for wine, beer, or brandy.

For specific cheeses, here are some of my preferred ways of preparation and serving:

• Burrata: I like this soft cheese as a starter or on a salad. Its creamy texture and mild flavour go well with fresh ingredients such as tomatoes, basil, and olive oil.
• Feta: I enjoy feta crumbled over salads and pasta. Its sharp, salty, and tangy flavour adds a nice kick to dishes.
• Mozzarella: Fresh mozzarella is delicious on its own or in a Caprese salad with tomatoes, basil, and olive oil. The drier version is perfect for melting on pizza, lasagna, and other baked dishes.
• Mascarpone: This rich and buttery cheese is a must for making tiramisu. It's also great with fresh fruit.
• Ricotta: I use ricotta as a filling for dishes like lasagna, stuffed shells, or cannolis. It's also a nice addition to toast or pancakes.
• Cheddar: A classic grilled cheese sandwich or macaroni and cheese are my go-to comfort foods. Cheddar also holds its own on a cheese board.
• Gouda: Young gouda is great for melting, while aged gouda is perfect for a cheese board. Its earthy, caramel-like flavour and dense, springy texture make it a favourite.
• Brie: I enjoy brie at room temperature on a cheese board or baked in pastry. Its rich, creamy texture and mild flavour make it a crowd favourite.
• Camembert: Similar to brie, I like camembert either on its own or baked. Its sweet, milky taste and moist, creamy texture are delightful.
• Chèvre: This tangy goat cheese is a wonderful addition to salads or cheese boards.
• American Cheese: While not my first choice, American cheese is versatile and melts well, making it suitable for grilled cheese sandwiches, burgers, and macaroni and cheese.

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