Plus, tips on how to keep cheese fresh, depending on its key in.
Say “cheese!”
Categorizing Cheese
It’s so ubiquitous that it’s difficult to classify.
Photo: Getty Images
Let’s get to it.
Fresh Cheese
Fresh cheese is made with fresh curds that have not been pressed or aged.
If made without preservatives, these cheeses spoil within days and must be stored promptly.
“Chevre is one of my favorite cheeses.
I love how creamy and tangy it can be,” says Jackie Letelier.
“I usually serve it with raw veggies.”
You’ve probably seen mozzarella in its fresh version as an appetizer on restaurant menus.
Generally, it has a delicate, slightly sour taste, and an elastic texture.
“Paneer is a simple cheese to make at home.
I like making a quick appetizer out of it,” says Letelier.
“Cut it into cubes and toss with olive oil, paprika, and cumin.
Top with some Maldon salt [a brand of flaky sea salt] and chives.
I usually serve this with some nice olives.
How to Store Fresh Cheese
When it comes to storing fresh cheese, refrigeration is key.
These cheeses tend to be soft and creamy with a buttery, earthy flavor.
Brie
This soft cheese is named after the region in northern France where it originated.
“This is the cheese most requested on our boards!”
“It’s buttery and decadent thanks to its high milk fat content.”
“A chunk of honeycomb on top is never a bad idea.”
Camembert
This cheese originated in the late 18th century in Camembert, Normandy (northwest France).
Comparable in look and taste to Brie, Camembert has a slightly lower butterfat content.
“I actually like taking Camembert to the savory side,” she adds.
“Try quartering mushrooms and roasting them with thyme.
“Eating Neufchatel as dessert is a real treat,” she adds.
Then I bring it up to a simmer, chill it, and serve everything with the cheese.”
If you’ve got the option to’t find cheese paper,waxed parchment papermakes a suitable substitute.
Soft cheeses are best stored in your refrigerator’s vegetable crisper, where the temperature is cold and stable.
According to theUSDA, soft cheeses last in the fridge for up to 1 week.
Cheese Paper
Cheese paper is specially designed for wrapping cheese.
Semi-Soft Cheese
Semi-soft varieties are similar to soft cheeses in texture and shape.
They also have a high moisture content and tend to be mild-tasting.
Havarti
This versatile semi-soft varietymade from Danish cow’s milkcan be sliced, grilled, or melted.
It’s named after Havartigarden, the workplace of Danish cheese pioneer Hanne Nielsen.
Creamy and buttery, it has a mildly tangy flavor and a distinctive look with small, irregular holes.
Havarti comes in shades of ivory to yellow and slices easily.
Aromatic, creamy, and slightly acidic, its flavors intensify as the cheese matures.
It’s most popularly paired with sliced apples, honey, pickled vegetables, and red wine.
It’s a white, mild-flavored cheese with a creamy, smooth, open texture.
You probably know of Jack cheese as a staple in Tex-Mex favorites like queso, enchiladas, and tacos.
Try it for breakfast in our recipe for scrambled egg tacos.
Who’s Jack?
The “Jack” of Monterey Jack is credited as businessman David Jacks.
Muenster
Muenster is an American-made version of the French cheese, Munster.
Smooth and mildly flavored, muenster has a pale yellow color, creamy texture, and orange rind.
Semi-soft types normally have a longer shelf-life than soft cheeses, generally between 7 to 10 days.
Semi-hard cheeses are typically packed into molds under pressure and aged from about 1 month to 4 years.
“Firmer cheeses make for great table cheeses,” says Kendall Antonelli.
Cheddar
Originating in Cheddar, England, this variety is now made worldwide.
“Many old English cheddars are made in a cylinder shape or ‘truckle.'”
says Antonelli, whose favorite cheddar is Flory’s Truckle.
Native to the Netherlands, Gouda is aged between a month and several years.
When it comes to Gouda, Antonelli loves “customer favorite” Brabander Gouda.
“We love Brabander paired with a crisp, fruity yet tart dry cider and lemon curd.
“Aged, smoked Gouda works great on a cheese board or as the star of some flavorfulcheese puffs.
which makes it great for frying andgrilling.
It’s commonly served as is or as a main dish ingredient like in our summeryMediterranean salad.
According to Antonelli, “not all Manchegos are created alike!”
Her favorite variety is 1605 Manchego.
“Manchego works well with vegetables, as in our recipe for grilled cauliflower steaks with Romesco and Manchego.
It’s known for its distinctive large holeswhich are formed by bacteriapale yellow color, and sharp flavor.
“Alternatively, wrap them in wax paper.”
“Firmer cheeses can keep for a while but they start to absorb ambient aromas,” she continues.
“For ideal flavor, I recommend eating them within seven to 10 days of purchase.
It’s aged for months to years at a time and forms a natural rind.
Parmesan Reggiano
“This is the King of Cheese!”
For example, the production of cheese labeledParmigiano-Reggianois restricted to only five Italian provinces, all centered around Parma.
Cheeses labeled Parmesan, on the other hand, aim to mimic Parmigiano-Reggiano but carry no such restrictions.
“While other cheeses continue absorbing ambient aromas, these are heartier.
you’re free to just keep them infood storage containers.”
According to theUSDA, hard cheeses don’trequirerefrigeration for safety, but they last longer if stored in the fridge.
Blocks of hard cheese last for 6 months unopened, and up to 1 month after being opened.
Washed Cheese
Washed cheeses can be soft or hard.
The name derives from the process it undergoes when periodically treated with brine or mold-bearing agents.
“Look for meaty, bacony, woodsy flavor profiles.”
Epoisses
This artisan French raw milk cheese has a characteristic strong odor and runny interior.
According to Antonelli, “It’s salty, earthy, a tad sweet, and unbelievably creamy.”
“Be brave and have a taste!
Due to its palate-coating nature, pair it with something acidic, like pickled okra or even pickled blueberries.
I love it with brandy.”
It boasts a powerful aroma, creamy texture, and a nutty, salty, beer-like flavor.
Pair Livarot with a full-bodied red wine, and enjoy it with some crusty bread.
Its creamy texture makes it suitable in soups and gratins, too.
For a quality Livarot, Antonelli suggests looking for one made by Graindorge or Levasseur.
“While Taleggio actually makes a great cheese board cheese (with amostarda!
), it’s also a fantastic melting cheese for using in mac and cheese with pancetta.”
This is why blue cheese is the star of many dressings and dips.
Gorgonzola
This aromatic cheese made in northern Italy has a salty, earthy flavor.
Its texture ranges from creamy and soft to semi-firm and crumbly, depending on how long it has aged.
“This is a great cheese to add to a green salad,” Jackie Letelier notes.
Complete your meal with some nice crusty bread.”
“It also appeals to a crowd.”
To maximize its shelf life, wrap blue cheese in cheese paper before placing it in the fridge.
However, there are significant differences in the actual milk too.”
“These short- and medium-chain fatty acids also give goat’s milk a particular flavor,” she notes.
“It tends to be tangy and earthy when young, and sweet and caramelly when aged.”
“Since goats don’t process beta carotene, the paste will be white and not yellow.”
She adds, “I like to use a goat Brie on a sandwich with sliced apples.”
Humboldt Fog
Humboldt Fog is an American artisan classic, according to Downy.
“Pair with a crisp white wine, like a Sancerre.”
“It is from Poitou, just south of the Loire Valley of France,” she adds.
“I love Chevrot with adollop of fig spread.”
“A good goat Gouda is the kind of cheese that needs little accompaniment,” she adds.
“Flavor-wise they are distinctly goaty and slightly musky, with some delicious herbal and floral notes.
“One of my favorites is goat tomme fromTwig Farmin Vermont,” says Downey.
It’s also recommended on pizza, or with fennel and sausage.
“Cheese hates plastic wrap!
It is a living food with all sorts of beneficial microbes.
I give it some air every other day,” Downey advises.
“Remember, a cheese like a fresh goat log isn’t meant to keep,” she adds.
“It is a fresh cheese and should be consumed within a few days.
More aged varieties will keep longer.”
