Get to Know Your Cheeses…. There are hundreds of varieties of cheeses to choose from, so where to start in selecting the right one (or four) for your next dinner party?
There are sharp aged cheddar and creamy brie, alpine flavoured fontina, and musty bleu cheese, and rich feta - all of which can create a harmony of delicious flavour when combined with the perfect partner. Cheese, much like wine, runs the gamut in flavour profiles and textures. However, cheese contains additional notes that you will not find with wine unless paired correctly.
Here are a few character guidelines when it comes to selecting the right cheese and their partners for your next olive soiree:
Age: When cheese ages, moisture evaporates leaving behind protein and fat, both of which contain the most flavourful elements of cheese and concentrates sodium. Hence, why older cheeses such as aged sharp cheddar boast bold, strong flavours. Older cheeses might also develop other deeper flavours such as nutty, earthy or pungent. Younger cheeses such mozzarella or ricotta contain milder flavour profiles that tend to be citrusy or sweet, mimicking the milk used in production and have incredibly soft textures.
Texture: The texture is important as it helps to provide the tactile structure to deliver each cheeses’ distinct flavour profile. Different textures of the same cheese will produce subtle notes of the same flavours.
Hard Cheeses: Cheeses such as Cheddar, Swiss or Parmigiano-Reggiano, have flavour profiles that range from sharp to mellow, and earthy to tangy. The longer the cheese ages, the harder it becomes changing the texture and sharpness dramatically. These cheeses often pair well with full-bodied wines such as Malbecs and Cabernet Sauvignons. These wines' acidity can cut through the cheeses’ rich slightly gritty texture and deliver it’s distinct nutty or earthy flavours.
Semi-soft Cheeses: Cheeses such as Havarti and Fontina contain buttery, mellow flavours that melt in your mouth. These semi-soft cheeses are infused with pepper or spices, adding flavour to the velvety texture they display. They pair well with medium-bodied wines like Cabernet Franc, with its capsicum flavours and mild spiciness.
Fresh Cheeses: Such as Feta, Mascarpone, Ricotta, or Mozzarella, are not aged for long periods. Typically, these cheeses are soft and moist with a creamy texture that carry very mild flavours. These cheeses pair well with lighter wines such as Sauvignon Blanc or Pinot Noir. As you may know we just love Feta at Olive Envy and have a fabulous range of marinades to compliment your various culinary delights !
Bleu cheeses: Such as Gorgonzola, Roquefort or Stilton are known for their strong flavour profiles, non-appealing look, and polarizing aromas. They are an amazing addition to any cheese board. The signature marbling and molding might not entice everyone, but that is what leads to this cheese’s incredible taste. Available in a variety of textures and flavours ranging from creamy or crumbly to mild or bold. Bleu cheeses tend to pair well with full-bodied wines like Merlot or Cabernet Sauvignon.
Soft Cheeses: These are soft cheeses with bloomy rinds such as Brie or Camembert. And soft cheeses with washed rinds such as Taleggio and Limburger. Those with bloomy rinds are ripened for a small amount of time giving a creamy texture with rich buttery flavours. They pair very well with lighter wines such as Chardonnay or Champagne. Soft cheeses with washed rinds have a pungent aroma with bold meaty flavours. They also have a moist texture that can be runny or dense, depending on the cheese age. Typically, these cheeses pair well with Rieslings and Pinot Noir.
So, there you have it. A few simple guidelines which you can throw out the window regarding cheese pairings, it is a party after all. Just make sure there is enough good friends, fine food and wine and nothing else will run out! Ho Ho Ho! 💃
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