Types of Cheeses
Smooth and mild to tart and tangy
Think: fresh goat cheese (chèvre), mozzarella, ricotta, feta
Bloomy - rich, creamy, milky
Mild and buttery to earthy and mushroomy
Think: brie, camembert
Washed-Rind - pungent and intense
Mild and fruity to strong and funky
Think: munster, taleggio, chimay
Semi-Soft - earthy, pliable
Smooth and earthy to grassy and barnyard
Think: tomme, fontina
Firm - dense but supple
Fruity and grassy to sharp and nutty
Think: cheddar, gruyere, manchego
Hard - dry, caramelly, grainy
Sharp and crumbly to sweet and butterscotchy
Think: aged gouda, dry jack, parmigiano- reggiano
Blue - bold and sharp-edged
Mild and creamy to punchy and complex
Think: gorgonzola, roquefort, stilton
What does Artisanal mean?
Why is it better?
1st - Supporting small-scale farms and dairies supports local communities; keeping revenue in the community and away from major corporations and foreign competitors.
2nd - By supporting smaller dairies and farms, you’re supporting the environment. The negative impacts of factory farms on the natural environment, animal welfare, and the health and well-being of people are well documented. Supporting local farms also cuts down on food transportation, which means less carbon emissions and fresher products.
3rd - And most importantly… The unsurpassed flavor! Once you try it, you’ll be reluctant to settle for lesser quality.