Get ready for holiday parties with Laura Werlin's Cheese Essentials, featuring recipes like Frangelico Figs with Creamy Blue Cheese; Mushroom Toasts with Rocchetta; and Reblochon and Potato Tartiflette.
by Laura Werlin
Once you know something about the different styles of cheese, you will begin to be able to discern the basic flavor profiles of specific cheeses even if you have never tasted them. Really! From there, you will be able to make informed cheese-buying choices.
The eight styles are:
Terms like "semi-hard," "surface-ripened," and so on may not mean anything to you now, but I hope they will begin to make sense once you read more about them in the chapters to come. To give you a head start, here is a chart of the styles of cheese, a brief description, and a list of a few cheeses in each of the styles.
The Eight Styles of Cheese|
|Fresh cheeses||mild, milky, tangy||mild||fresh goat cheese, ricotta, mozzarella|
|Semi-soft cheeses||milky, tangy, sweet||mild||Colby, Havarti, Port-Salut|
|Soft-ripened cheeses||buttery creamy, mushroomy||mild to medium-strong||Brie, Camembert|
|Surface-ripened cheeses||creamy, earthy, mushroomy, tangy||mild to medium-strong||LaTur, Le Chevrot, St. Marcellin|
|Semi-hard cheeses||buttery, earthy, fruity, nutty||medium-strong||cheddar, Gouda, Gruyère|
|Hard cheeses||caramel candylike, salty, sweet, sharp||medium-strong to strong||Parmigiano-Reggiano, aged Asiago, pecorino|
|Blue cheeses||floral, musty, salty, pungent||medium-strong to very strong||Maytag Blue, Gorgonzola, Stilton|
|Washed-rind cheeses||beefy, creamy, gamy, nutty, salty||strong to very strong||aged brick, Epoisses, Munster, Taleggio|
Excerpt: The Eight Styles of Cheese
This page created November 2007
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