How to Choose the Perfect Type of Cheese for Every Occasion

Cheese is perhaps one of the most decadent and beloved foods in the world.  It finds its way into sandwiches, pasta dishes, desserts, hors d’oeuvres and wine tasting events.  If you’ve been relegating yourself to generic mild Cheddar and low-fat Mozzarella cheese strings up to this point, you owe it to yourself to visit a delicatessen and explore the wide variety of exquisite cheeses that exist in the world.

There are a number of ways to break down the differences between various cheeses – texture, age, firmness, milk type and sharpness are all interesting variables to explore. 

Fresh Cheeses

One of the simplest distinctions, and the easiest to assess for a new cheese connoisseur, is that of firmness.  While most cheese is aged before being packaged and sold, fresh cheese isn’t firm.  It is soft, wet, and generally has a mild and creamy flavor.  Cottage Cheese and Ricotta are both examples of fresh cheese that are common in North America. 

Paneer is the Indian form of fresh cheese, and Queso Fresco is the one originating from Mexico.  Some of the less commonly known varieties in this category include Mascarpone and Manouri. 

If you have never tried fresh Mozzarella, you need to head down to your local quality supermarket right now and try it.  It is soft, slightly stretchy, and pulls apart in deliciously soft layers of creaminess that you will love.  The flavor is delicate and incredibly mild, and tastes incredible whether eaten on its own as a finger-food (kids love it!), or served with fresh slices of vine-ripened tomatoes, avocado slices and balsamic vinegar in a Caprise Salad.

Soft Cheeses

In contrast with fresh varieties, soft cheeses have been aged, but remain soft and creamy.  Brie is the most commonly recognized cheese in this category, but Camembert is another crowd favorite.  These cheeses have a wax-like rind that forms as they age, often described as “bloomy” and chewy.  The rind’s surface is soft with a velvet-like texture, like peach fuzz.

Blue Cheese

Ranging from semi-soft to semi-hard, blue cheeses are those that have been thoroughly exposed to bacteria.  The result is a strong, tart taste and bluish spots of color.  Some find blue cheese to be unsavory, as it can be musty and cloying.  Others find it to be a rich and decadent treat, the pungent flavors offering something to their jaded tastebuds not found elsewhere.

Semi-Hard Cheeses

The vast majority of cheeses can be described as being semi-hard.  Cheddar and aged Mozzarella both fall into the category of semi-hard.  There are a variety of sharp, bold flavors to be found in this category.  Within this category, you’ll find treats like Spanish Mahon, which is a washed-rind cheese (a cheese that’s had something like brandy or brine added to the recipe as it ripens).

Hard Cheeses

The most common touchstone when talking about hard cheeses is Parmesan, though many people have become familiar with Asiago, as well, in the past decade.  Hard cheeses are dry, sharp and typically quite salty.  They are sometimes used as a garnish on salads and soups, and served in thin slices as part of a cheese platter.  As they are so sharp and dry, they are best paired with something vibrant and youthful — either a fresh variety or some fresh fruit (like grapes or cherries).

Cheese has existed all over the world in some form or other for thousands of years, but only in recent years have people had the luxury of having so many different varieties right at their fingertips.  Take advantage of this rare treat, and sample the great diversity available to you!  Add Ricotta to a salad, serve warmed Brie under a balsamic date reduction and serve a slice of Asiago alongside dessert.  Who knew you could make an entire meal out of cheese!