Cheese Types

 
 
 
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Bright and fresh (Fresh)
Cheese best eaten right away to enjoy the fresh quality—the perfect cheese for the impatient cheese lover. These cheeses have no rind and can be bright, lemony, and refreshing. 
Includes: Chevre (goat cheese)

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Bloomy & Brainy (Soft-ripened)
A soft cheese that ripens from the outside in under a brie-like bloomy rind or a wrinkled-brainy rind. Just inside the rind you will likely find a “cream” line that will gradually ripen the whole body of the cheese (paste) for a warm mushroomy or a tangy yogurt-like taste. Includes: Brie, Camembert, Bonne Bouche

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Creamy and Funky (Washed-rind)
Creamy cheeses with a rind that is washed with brine or potent potables. The rind has a funky or stinky rind and the body of the cheese (paste) can range from spreadable to dippable and have a savory umami flavor. Includes: Tallegio, Red Halk, Oma

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Friendly and Flexible (Pressed)
Cheese best eaten right away to enjoy the fresh quality—the perfect cheese for the impatient cheese lover. These cheeses have no rind and can be bright, lemony, and refreshing. 
Includes: Chevre (goat cheese)

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Smooth and Melty (Pressed, Cooked)
Includes cheese traditionally made in the Alps that is cooked before being pressed into its shape, making it perfect for melting in fondue with flavor ranges from nutty to caramelized onion.Includes: Comte, Gruyere, Parmigiano Reggiano

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Milky and Mild (Whey)
The most frugal of all, this cheese is created by pulling the last of the remaining protein out of the whey left from other cheesemaking (often mozzarella). The result is a fresh cheese with small curds that can be transformed into savory or sweet dishes. Includes: Ricotta

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Stretched and Chewy (Pasta Filata)
This cheese surely feels manipulated more than the rest, because it is. After cutting it into curds, it is drained and then warmed up in liquid and stretched a little like taffy giving it a perfect texture for melting or pulling apart.
Includes: Mozzarella, Scamorza, Provolone

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Bold and Blue.
Whether bold in flavor or just bold in look, this cheese is polarizing. Its salty creaminess can be the highlight of a dessert plate or the star on a juicy burger. Some people hate it which makes bleu fans happy that they don’t have to share. 
Includes: Gorgonzola, Roquefort, Stilton

 

Helpful Tips

 

Cheesekeeping

You cut it, you eat it. Cheese is best enjoyed within days after buying.

Let it breathe. Use cheese paper, or waxed paper, never plastic wrap which suffocates.

Keep it cool and humid. Store in fruit bin or in a dedicated sealable container. Refrigerator = dehumidifier.

Segregate the smelly. Strong odors can be absorbed.

Cheese handling

Creamy. cheese loves a good spreading knife or even a spoon.

Fragile. cheeses can cut into wedges or slices while still cold. 

Firm. cheese can be cut into wedges, sticks, or slices.

Hard. cheeses can be broken off into nugget size gems with the sharp point of a cheese knife.

Cheese on display

Time out. Let cheese sit at room temp for about an hour to get the best flavor.

Geometry matters. Cheese should be cut from the center out, like a pie. 

Sharing is caring. Each piece should get a little rind but remove non-edible rinds.