by Lisa Lozano
Our cheese expert Steven Jenkins is breaking down five varieties of cheese and revealing everything from the best type to buy to what to drink with them.
Real Brie (from Brie, France) or Camembert (made with raw milk) will have a flavor that resembles fried eggs, garlic and white truffles. Steven recommends that instead of getting a “French factory Brie,” go for a white-crusted cheese that is a double-crème or a triple-crème.
Drinks to pair: A crisp white wine, a lager or pilsner, or a cider.
When composing a cheese plate, lots of people pair a soft cheese like Brie with a cheddar. But Steven says that unless you can get your hands on a really nice Vermont or English cheddar, why not go for a Dutch aged Gouda instead? Steven reveals that they have much more nuance and depth.
Tip: Take your cheese out of the fridge at least a half hour before serving.
Drink Pairings: Red wine or a dark beer.
Lots of people are scared of blue cheese, but Steven says that’s a mistake. His favorite cheese is Gorgonzola, which doesn’t have a particularly intense flavor. He suggests to use as a burger topping and shares that you can get excellent Gorgonzola that is made right here in the US in Wisconsin.
Steven also loves Roquefort, with a much more typical blue cheese flavor. He suggests spreading it on a warm baguette with sweet butter – delish!
Everyone loves Parmigiano Reggiano, but cheese expert Steven says there are other options. Steven suggests a more affordable Wisconsin Asiago, which can cost a third of what a Parmigiano Reggiano might cost. Pecorino Romano, made from sheep’s milk, is also a good option at about half the price. He also recommends any number of Spanish hard cheeses.
What’s your favorite kind of cheese? Share below.