The Guide to Ridiculously Easy Entertaining - Tips from Marfreless
Cheese makes for nearly completely pre-made appetizers, specially when paired simply with basic, bland crackers. The cheese provides the flavor and the crackers a contrasting, pleasing texture. Nearly everyone likes cheese, especially as an appetizer or a snack, except for those that believe they are lactose-intolerant. And, cheese is a great complement for beer and a historic accompaniment for wine. So, it’s useful to know a few things about cheese when entertaining and shopping.
Popular types of cheese can be categorized by general style (some cheeses might fit more than one style). These styles are: Fresh / Uncured; Mild; Crème; Brie and Camembert; Swiss; Cheddar; Grana; Monastery; Goat's Milk; Sheep’s Milk; Blue; Strong; and Flavored.
Somewhat common and popular cheeses (at least somewhere) are briefly described in the section below. Though not listed, there are many excellent artisanal cheeses that have begun to be produced in recent years throughout North America. When you are done reading through this you might want to check out the blog for recent posts.
1) Fresh, Uncured Cheeses – These are unripened, and are slightly sweet in taste, which can be described as milky. High-quality cheeses in this category are well complemented by crisp-tasting lager beers and light, fruity white and rosé wines.
2) Mild Cheeses – These are grouped together because they have uncomplicated, mild flavors. The inexpensive versions that are industrially made are bland, and will need to be in the middle of a sandwich to provide much benefit. Crisp lager beers and lively, uncomplicated white and red wines are suitable matches for these cheeses.
3) Crème Style Cheeses – Not to be confused with cream cheeses, these cheeses feature the addition of cream during the production process that raises the butterfat content to 60% for double-crème cheeses and up to 75% for triple-crème cheese. These cheeses are soft, creamy, mild, and very rich. The different brands have very similar tastes. All match well with off-dry, flavorful white wines such as Spätlese and Auslese.
4) Brie and Camembert Style Cheeses – These are characterized by the soft, moist and flavorful texture of the interiors and the slightly less soft mold-covered rinds. Fruit-forward, quality red wines and high quality whites are good complements to brie and Camembert.
NOTE – The rinds of brie are edible. Tell your guests, too.
5) Swiss Style Cheeses – These are generally hard-textured cheeses with a mild, but nutty taste and are very good for eating alone. For wines, light- and medium-bodied white wines such as Riesling, Gewürztraminer, and Sauvignon Blanc go well with these, as do most beers, especially crisp-tasting lagers.
6) Cheddar Style Cheeses – This hard cow’s milk cheese is the most popular type of cheese in the world. It can range in flavor from very mild to quite sharp. Beers go best with these, but full-bodied red wines such as Cabernet Sauvignon provides a fitting complement for high quality sharp cheddars and other strong-tasting versions of these cheeses. The milder tasting ones match better with lighter-bodied wines with pronounced fruit flavors.
7) Grana Style Cheeses – These are the very hard, sharp-flavored cheeses that are used primarily for grating, though these can also be a very good eating cheese, especially with wine, when in good condition. Parmigiano-Reggiano is the best of this type of cheese. Full-bodied and flavorful red wines from northern Italy, especially the nebbiolo-based wines of Barolo, Barberesco, Valtellina and Gattinara, plus Barberas and the piquant Amarones are nice choices when eating these cheeses. Zinfandels and Malbecs might be good New World substitutes.
8) Monastery Style Cheeses – This broad general style originated in French and Belgian monasteries, and features semi-soft cheeses with often very pungent aromas, even if these are often mild tasting. This is a wide-ranging category that usually calls for beer, though a light-bodied, fruity wine can also work.
9) Goat Cheeses – Made from the milk of goats rather than cows, these all have a similar creamy texture and a tangy flavor that is similar to sheep’s milk cheeses. For most goat cheeses, a hearty, simple red wine will work well.
10) Sheep’s Milk Cheeses – These are made from the milk of sheep rather than cows or goats. These can range widely in flavor, from mild to somewhat sharp tasting, and in quality. Some, like the Pecorino Romano, have a salty character because it’s cured in brine. For this and feta, a good beverage pairing is a tasty lager beer, or a simple wine. For the less salty cheeses, you will want a straightforward red wine such as an inexpensive Chianti, Rioja or Zinfandel.
11) Blue Cheeses – These have blue or blue-ish colored veins of mold, usually of the Penicillium variety, within a semi-soft to semi-hard texture. The tastes are sharp and unique. Many full-bodied red wines are good matches with the harder versions, or with dishes featuring blue cheese. Sweeter wines such as dessert wines, ports and Madeiras go well the creamier ones. Port and Stilton is considered a classic pairing.
12) Strong Cheeses – These are pungent and intensely flavored. As odiferous as these are you might want to avoid using these for an event, especially one indoors. If you plan to serve them, you should place them on separate plates from the other cheeses. Avoid placing these cheeses on wood cheeseboards, as the wood might absorb the smell of the cheeses, and be difficult to cleanse. Full-bodied, aromatic red wines, flavorful white wines such as Gewürztraminer and especially malty beers such as Oktoberfest or Scottish ales, all can provide suitable pairings for these.
13) Flavored Cheeses – In this category are cheeses with some flavorings added, such as spices, herbs, nuts, olives, jalapeños, and truffles, plus smoked cheeses. These have become more common in recent years as variations on popular cheeses such as Cheddar, Havarti and especially Monterey Jack, which has provided the base for a wide array of interesting flavored cheeses.
Popular types of cheese can be categorized by general style (some cheeses might fit more than one style). These styles are: Fresh / Uncured; Mild; Crème; Brie and Camembert; Swiss; Cheddar; Grana; Monastery; Goat's Milk; Sheep’s Milk; Blue; Strong; and Flavored.
Somewhat common and popular cheeses (at least somewhere) are briefly described in the section below. Though not listed, there are many excellent artisanal cheeses that have begun to be produced in recent years throughout North America. When you are done reading through this you might want to check out the blog for recent posts.
1) Fresh, Uncured Cheeses – These are unripened, and are slightly sweet in taste, which can be described as milky. High-quality cheeses in this category are well complemented by crisp-tasting lager beers and light, fruity white and rosé wines.
- Cream Cheese – A very soft, simple and slightly sour-tasting cheese that is most often used for spreading on crackers, bagels, and the like.
- Mozzarella – This is a relatively bland, fresh cheese that melts well, and is a necessity for pizzas, Insalata Caprese and many Italian-American dishes. The mozzarella sold in small balls (bocconcini) packed with water should be used if you are presenting it as an appetizer or desire a higher quality dish. Mozzarella is produced domestically, usually with cow’s milk, or in its original format called mozzarella di bufala from outside of Naples, which is made from the milk of water buffaloes. The most commonly found versions at supermarkets that are packaged in bricks are comparatively horrible.
- Scamorza [skah-MOR-zah] – A soft, very mild, slightly nutty-tasting cow’s milk cheese from Italy that is similar to mozzarella.
2) Mild Cheeses – These are grouped together because they have uncomplicated, mild flavors. The inexpensive versions that are industrially made are bland, and will need to be in the middle of a sandwich to provide much benefit. Crisp lager beers and lively, uncomplicated white and red wines are suitable matches for these cheeses.
- Bel Paese [bell pah-AY-say] – This versatile, mild creamy cheese from northern Italy melts well, and is good for both snacks and for dessert. Matches with light white wines like Orvieto, Soave, Chenin Blanc and Sauvignon Blanc.
- Edam – A firm, slightly rubbery textured cheese originally from Holland that has a mild, slightly buttery and tangy taste. It’s a reliable cheese to purchase as it lasts for a very long time, and even more so, it’s generally inexpensive. It goes well with crisp lager beers and light red and white wines.
- Fontina [fahn-TEEN-ah] – This is an excellent cheese from the northwestern Italian region of Valle D’Aosta that works well as a melting cheese and for the table. The texture is semi-firm and supple with a rich, herbaceous and fruity flavor. It pairs well with fruits. The Danish version is not nearly as flavorful.
- Gouda [GOOH-duh] – A mild, nutty cow’s milk cheese from Holland that is a fine complement to most beers and red wines.
- Monterey Jack – An American mild, usually semi-soft cheese that works best as a complement to a wide variety of luncheon meats, breads and as a condiment on sandwiches. There are also aged versions that can work for grating purposes. Alone, it goes well with crisp white wines and light, fruity red wines.
- Muenster [MUHN-stehr] or American Münster – A very light, mild and inoffensive, but pleasant-enough commercially-produced cheese that bears no resemblance to its Alsatian namesake.
- Neufchâtel [nohf-CHAH-tel] – A very mild, simple-tasting cream cheese originally from Normandy. Best consumed when young. Watch out for a gray-colored rind and an overly salty taste. Light and fruity red wines are a good match for this.
- Robiola [roh-beeh-OH-lah] – A soft, mild cheese from northern Italy. The ones labeled Robiola Lombardia is very similar to Taleggio.
- Taleggio [tah-lay-GEEH-oh] – A soft, mild and flavorful cheese that is eaten as a snack, appetizer or as a dessert in its native Italy. It is past prime if it sports a pungent aroma. Matches well with fruity, light white wines such as Soave and Chenin Blanc.
- Tilsit [TIHL-ziht] – This is a mild, firm cheese, not unlike Gouda.
3) Crème Style Cheeses – Not to be confused with cream cheeses, these cheeses feature the addition of cream during the production process that raises the butterfat content to 60% for double-crème cheeses and up to 75% for triple-crème cheese. These cheeses are soft, creamy, mild, and very rich. The different brands have very similar tastes. All match well with off-dry, flavorful white wines such as Spätlese and Auslese.
- Boursault [boohr-SOHLT] – A brand of triple-crème cheese.
- Boursin [boohr-SEH] – A popular brand covered in pepper or flavored with garlic and herbs.
- Brillat-Savarin [breeh-LAH sahv-ah-RAH] – Another popular unflavored brand from France. It sports a somewhat sharp taste, and is named after the famous gourmet and food writer of the early nineteenth century.
- Cambozola [kam-boh-ZOH-lah] – This is a creamy cheese from Germany that tastes much like a cross between Gorgonzola and Camembert. Its white triple-crème interior contains streaks of blue.
- Explorateur [ex-plohr-AH-tehr] – A brand of triple-crème cheese.
- Pierre-Robert [peeh-EHR roh-BEHR] – Tripe-crème cheese from France that sports noticeable mineral and grassy flavors.
- Saint-André [sahn ahn-DRAY] – Another brand of triple-crème cheese.
4) Brie and Camembert Style Cheeses – These are characterized by the soft, moist and flavorful texture of the interiors and the slightly less soft mold-covered rinds. Fruit-forward, quality red wines and high quality whites are good complements to brie and Camembert.
- Brie [BREE] – A popular soft cheese that features a creamy interior with a mild flavor covered with a white, edible rind. Good when just opened or when heated before eating. Brie should be used within a few days after purchase. Champagne is the classic pairing for brie.
- Camembert [KAM-uhm-behr] – This is a classic, creamy and spreadable cow’s milk cheese with a white rind and a milky and tangy flavor. The ones from Normandy and elsewhere in France are usually of higher quality.
NOTE – The rinds of brie are edible. Tell your guests, too.
5) Swiss Style Cheeses – These are generally hard-textured cheeses with a mild, but nutty taste and are very good for eating alone. For wines, light- and medium-bodied white wines such as Riesling, Gewürztraminer, and Sauvignon Blanc go well with these, as do most beers, especially crisp-tasting lagers.
- Beaufort [boh-FOHR] – A Swiss-style cheese from France that has a fruity and slightly sweet but clean taste. It is a very good cheese for melting.
- Boerenkaas [bor-EN-kahs] – This is aged Gouda that has developed noticeable nutty flavors.
- Comté [kom-TAY] – Made in France, this is a smooth, firm cheese with a sharp, nutty flavor that is similar to Beaufort and Gruyère. Melts well.
- Emmental [EM-mahn-tahl], Emmentaler, Emmenthaler – A pale cheese with a light buttery taste that is made from skimmed cow’s milk. Replete with holes, this is the cheese that gave name to the much more generic and much less flavorful cheeses labeled as “Swiss Cheese.” The best versions are from Switzerland and France, and are very versatile.
- Fontina [fahn-TEEN-ah] – This is an excellent cheese from the northwestern Italian region of Valle D’Aosta that works well as a melting cheese and for the table. The texture is semi-firm and supple with rich, herbaceous and fruity flavor. It pairs well with fruits. The Danish version is not nearly as flavorful.
- Gruyère [groo-YEHR] – A cow’s milk cheese from Switzerland and France that has a very good, rich and nutty flavor that makes for a great eating cheese. Melts well, too.
- Jarlsberg [YAHLZ-berg] – A mild, nutty and buttery cheese from Norway that is fairly versatile.
- Raclette [rah-KLET] – A mild but flavorful hard cheese from Switzerland that becomes even more enjoyable when melted for the famous Swiss dish of the same name. Somewhat similar to Gruyère.
6) Cheddar Style Cheeses – This hard cow’s milk cheese is the most popular type of cheese in the world. It can range in flavor from very mild to quite sharp. Beers go best with these, but full-bodied red wines such as Cabernet Sauvignon provides a fitting complement for high quality sharp cheddars and other strong-tasting versions of these cheeses. The milder tasting ones match better with lighter-bodied wines with pronounced fruit flavors.
- Asiago [ahs-eeh-AH-goh] – A tangy cheese from Italy that tastes pleasant and mild when young, and becomes more flavorful with age.
- Caciocavallo [kah-chah-kuh-VAHL-oh] – A cow’s milk cheese from southern Italy that is mild when young. The young versions are usually served with fruit. Fruity and light-bodied wines, both red and white, work well as a complement for the younger versions of this cheese.
- Cheddar – This is the most widely made cheese in the world, and the one that nearly everyone seems to enjoy, even though much of the mass-produced cheddar cheese is bland and rubbery, bordering on tasteless. From the better producers, young cheddar has a taste that starts off fairly mild and sweet with notes of nuts, often with a salty tang. Older cheeses have a wonderfully nutty taste with a real piquancy to it that makes for a fine match with robust red wines and ports.
- Cheshire – An English cheese with production centered around the town of Cheshire. It comes in two styles, referred to as Red and Blue. The Red is a mild and flavorful cheddar-style cheese. The Blue is a blue cheese with a richer and stronger taste than the Red. Goes well with beer, especially English styles, and fruity red wines.
- Colby – An American spin on cheddar that is softer and more moist than the original English style, but also more mellow, often to the point of blandness.
- Derby – A mild cheddar-style cheese from England that is an enjoyable, if not memorable, snacking cheese with beer or light-bodied fruity wines.
- Gloucester [GLOHW-ster] – A flavorful cheddar-style cheese from England that is known as a good eating cheese. The cheeses labeled “Double Gloucester” are tastier than the ones labeled “Single.” Beers and most red wines match well with both versions.
- Leicester [LES-ter] – A rich, orange-colored cow’s milk cheddar cheese made in and around Leicester, England that goes well with ciders, red wines, and most beers, especially the pepper-infused versions.
- Provolone [proh-voh-LOHN] – A very mild, sometimes almost bland, firm cow’s milk cheese that originated in southern Italy, though most versions sold here are produced in North America. Most commonly found in sandwiches and inexpensive cheese trays.
- Tillamook – Good quality (mostly) cheddar cheeses made in a cooperative dairy in Tillamook County, Oregon. It once referred to the sharp-tasting cheddars made by this cooperative.
7) Grana Style Cheeses – These are the very hard, sharp-flavored cheeses that are used primarily for grating, though these can also be a very good eating cheese, especially with wine, when in good condition. Parmigiano-Reggiano is the best of this type of cheese. Full-bodied and flavorful red wines from northern Italy, especially the nebbiolo-based wines of Barolo, Barberesco, Valtellina and Gattinara, plus Barberas and the piquant Amarones are nice choices when eating these cheeses. Zinfandels and Malbecs might be good New World substitutes.
- Asiago (aged) [ahs-eeh-AH-goh] – When aged this is a hard cheese with a tangy taste, somewhat similar, if not nearly as flavorful, as Parmigiano-Reggiano. The aged versions go well with full-bodied red wines.
- Caciocavallo (aged) [kah-chah-kuh-VAHL-oh] – A cow’s milk cheese from southern Italy that is tangy and flavorful when aged. The older versions are used as a grating cheese.
- Dry Jack – This is aged Monterey Jack that has a rich and nutty flavor, and was created during the First World War for Italian-Americans as a substitute for the unavailable Parmesan and Romano.
- Grana Padano [grahn-NAH pah-DAH-noh] – Very similar to Parmigiano-Reggiano, this is becoming more common in upscale supermarkets as a slighter cheaper alternative.
- Montasio [mohn-TAH-zeeh-oh] – A cow’s milk cheese from northeastern Italy that has sharp flavor and firm texture when aged, similar to Asiago. It is very mild, almost bland, when young.
- Parmigiano Reggiano [pahrm-mee-JAHN-oh ray-jeeh-AHN-oh] – Hard cheese that has been made since at least the eleventh century in a strictly controlled area in northern Italy. The flavor is subtle, complex and enticing. It’s an excellent eating cheese when aged for a shorter period, and always good for grating and cooking. High quality Grana Padano is the nearest substitute. American made Parmesan is a pale imitator, though. In addition to the rich, red wines, Chardonnay-based wines also pair well.
- Pecorino Romano [pek-ohr-EEN-oh roh-MAHN-oh] – This is a hard, sharp-tasting sheep’s milk cheese made that is mostly found in the aged version. This is popular as a grating cheese, but is not as flavorful or complex as the similar-looking Parmigiano-Reggiano. In Italy it is also enjoyed when fresh, and eaten with bread, salame and red wine. The first name of the cheese, “Pecorino” means "from sheep milk.” The second name, the place, “Romano” designates the area around Rome. Pecorino Romano doesn't qualify the best version of this cheese. The Abruzzese, Sardo, Marchigiano, Toscano, Umbro, and Molisano are tastier than the Romano itself, though are much less widely available in North America.
- Provolone (aged) [proh-voh-LOHN] – Flavorful aged versions from Italy work well as a grating cheese.
- Sbrinz [ZBRIHNZ] – A hard cow’s milk cheese from the central mountains of Switzerland with a nutty, rich flavor. Used for grating, cooking and as a table cheese.
8) Monastery Style Cheeses – This broad general style originated in French and Belgian monasteries, and features semi-soft cheeses with often very pungent aromas, even if these are often mild tasting. This is a wide-ranging category that usually calls for beer, though a light-bodied, fruity wine can also work.
- Chimay [shih-MAY] – From the same folks, well, Trappists monks of Scourmont, who brew the Chimay beers. This is not a style as there are seven different cheeses. The most widely found here is the Chimay à la Bière that has a flavor that tastes of both peaches and hops and pairs well with the basic Chimay (just match the red labels from this cheese and the beer).
- Havarti [hahv-RAHR-tee] – A slightly tangy, but mildly flavored semi-soft cheese from Denmark that matches especially well with clean-tasting, light lager beers.
- Morbier [mohr-bee-AY] – This is a semi-soft cow’s milk cheese that has a mild but buttery flavor, which is not unlike that of good Fontina. Light, fruity red wines are a good match for this.
- Münster [MOON-ster] – A flavorful cheese with a noticeable aroma and earthy, herbaceous taste from Alsace. Becomes very pungent when aged. A great complement for a wide range of beers and white wines from either side of the Rhine.
- Port-Salut [port sah-LOOH] or Port-du-Salut – This is a soft and mild cow’s milk cheese with a creamy texture, which is its greatest characteristic. Pairs well with fruity wines, both red and white.
9) Goat Cheeses – Made from the milk of goats rather than cows, these all have a similar creamy texture and a tangy flavor that is similar to sheep’s milk cheeses. For most goat cheeses, a hearty, simple red wine will work well.
- Chèvre [SHEHV] – Cheese made from goat’s milk that features a popular tart flavor and usually a thick creamy texture. Light-bodied whites complement most chèvres such as Sancerre and most other Sauvignon Blancs.
- Garroxta [gah-ROWKS-tah] – A goat’s milk cheese from Catalonia, Spain that has a mild, but earthy nut-like flavor and a semi-firm texture, firmer than most goat cheeses, and a unique gray rind. It’s good for appetizers, and pairs with wines like Albariño and Spanish reds.
- Monte Enebro [mon-TAY en-AY-broh] – A tangy goat’s milk cheese from Spain with intense herbal flavors.
- Montrachet [mohn-truh-SHAY] – A goat’s milk cheese from Burgundy that has a very creamy and soft texture and a mild, slightly sour, but rich and attractive flavor. Though named after the famous white wine, this matches better with a fruity red wine like Beaujolais, which is produced down the road.
10) Sheep’s Milk Cheeses – These are made from the milk of sheep rather than cows or goats. These can range widely in flavor, from mild to somewhat sharp tasting, and in quality. Some, like the Pecorino Romano, have a salty character because it’s cured in brine. For this and feta, a good beverage pairing is a tasty lager beer, or a simple wine. For the less salty cheeses, you will want a straightforward red wine such as an inexpensive Chianti, Rioja or Zinfandel.
- Brin d’Amour [BRIN dah-MOR] – A tangy, aromatic cheese from Corsica that is covered with herbs.
- Feta – A salty, tangy flavored style, which is integral to Greek cuisine.
- Idiazabal [ih-dee-ah-THAH-bol] – A salty, sharp and crumbly cheese. What is available in North America is usually smoked and aged. It's a good cheese to grate in salads, melt, or eat with crackers and sherry, though it does seem to clash with most other wines.
- Manchego [mahn-CHAY-go] – The sheep milk’s cheese from Spain features a firm texture and a rich flavor. Works great on a cheese plate, and might be the best all-around cheese to complement a wide range of wines, though a sturdy red might be the best match.
- Pecorino Romano [pek-ohr-EEN-oh roh-MAHN-oh] – A hard, sharp-tasting cheese made near Rome that is mostly found in the aged version, which is popular as a grating cheese. Not as flavorful or complex as the similar-looking Parmigiano-Reggiano.
- Teleme [tell-uh-MAY] – This is a soft cheese with a slightly lemony flavor that was created by Greek immigrants in San Francisco in the 1920s. It works well as a snacking cheese, and also melts well.
11) Blue Cheeses – These have blue or blue-ish colored veins of mold, usually of the Penicillium variety, within a semi-soft to semi-hard texture. The tastes are sharp and unique. Many full-bodied red wines are good matches with the harder versions, or with dishes featuring blue cheese. Sweeter wines such as dessert wines, ports and Madeiras go well the creamier ones. Port and Stilton is considered a classic pairing.
- Blue or Bleu Cheese – This is the generic name for cheeses with internal molds, which are noticeable with veins that are typically blue or blue-ish in color. With the exception of Roquefort and Cabrales, most blue cheeses are made from cow’s milk.
- Cabrales [kah-BRAH-lez] – A very high quality Spanish blue cheese with intense flavors and aromas that is primarily made from goat’s milk. It matches well with the sweet Pedro Ximenez sherry for dessert.
- Cambozola [kam-boh-ZOH-lah] – This is a creamy cheese from Germany that tastes much like a cross between Gorgonzola and Camembert. Its white triple-crème interior contains streaks of blue.
- Fourme d’Ambert [for-MAY dahm-BEHR] – A French-made cheese with a buttery taste that is much like Stilton.
- Gorgonzola [gohr-guhn-ZOH-lah] – An excellent, very creamy cow’s milk blue cheese from northern Italy. Dolce denotes mild flavored; naturale is strongly flavored.
- Maytag Blue – A fine American blue cheese made from cow’s milk.
- Roquefort [ROHK-furht] – A sheep’s milk blue cheese from southwestern France that has been produced since at least Roman times. As with other blue cheeses it works well on canapés, on salads, or alone with ports and other dessert wines. Sauternes is the classic pairing.
- Shropshire – A blue cheese from England with an orange interior spiked with blue veins and having sharp and grassy flavors.
- Stilton – A cow’s milk blue cheese from England. It is considered the classic complement for port, though it goes well with other rich red wines.
12) Strong Cheeses – These are pungent and intensely flavored. As odiferous as these are you might want to avoid using these for an event, especially one indoors. If you plan to serve them, you should place them on separate plates from the other cheeses. Avoid placing these cheeses on wood cheeseboards, as the wood might absorb the smell of the cheeses, and be difficult to cleanse. Full-bodied, aromatic red wines, flavorful white wines such as Gewürztraminer and especially malty beers such as Oktoberfest or Scottish ales, all can provide suitable pairings for these.
- Époisses [AY-pwah-sehs] – This is a very creamy cheese with fruity and pungent aromas and a spicy and rich flavor when aged.
- Farmhouse Tilsit [TIHL-ziht] – This is a much more flavorful version of Tilset. It is very pungent, nearly as much as Limburger.
- Liederkranz [lee-der-KRANTS] – Despite the Germanic name, this cheese was invented in the U.S. (albeit by a German-speaking Swiss immigrant). A pungent, strong-tasting, but creamy and very tasty cheese that is perfectly suited to flavorful beer. The name comes from its popularity in the late nineteenth century with a New York singing society, Liederkranz Hall. Often used as a less stinky substitute for Limburger.
- Limburger – This is a very stinky cheese that is strongly flavored, but a tasty cheese, especially when consumed with beer. Given its almost rank odor, you might wonder if the cheese has gone bad. If the rind is cracked and the cheese runny, it most likely has.
- Münster (aged) [MOON-ster] – A flavorful cheese with a noticeable aroma and earthy, herbaceous taste from Alsace. Becomes very pungent when aged. A great complement for a wide range of beers and white wines from either side of the Rhine.
13) Flavored Cheeses – In this category are cheeses with some flavorings added, such as spices, herbs, nuts, olives, jalapeños, and truffles, plus smoked cheeses. These have become more common in recent years as variations on popular cheeses such as Cheddar, Havarti and especially Monterey Jack, which has provided the base for a wide array of interesting flavored cheeses.
- Leyden [LIE-dn] – A mild, tangy and very flavorful eating cheese from Holland that is spiced with caraway and cumin seeds. Goes well with lager beers and light-bodied and fruity red and white wines. Similar to Nökkelost.
- Nökkelost [nowk-UH-loohs] – A mild, but slightly spicy and flavorful Scandinavian cheese that is spiced with cloves and either, or both, caraway and cumin seeds. It’s popular for snacks and sandwiches, and melts well for cooking. Also called kuminost, and very similar to Leyden.
- Pepato [peh-PAH-toh] – This is sharp-tasting Pecorino cheese containing whole black peppercorns resulting in a spicy flavor.
- Pepper Jack – This is Monterey Jack studded with bits of jalapeños or another pepper. This can be a wonderful snacking cheese, especially when paired with lager beer.
