Cheeses are usually classified according to their hardness, which is mainly influenced by their fat and moisture content. Cheese can also be described with the methods used for manufacture, like washed-rinds, etc. or from the place of origin, like cheddar, or according to the type of milk that was used, like goat.

Cheese Types

•Cottage Cheese

•Bakers, Neufchatel and Cream Cheese

•Latin American White Cheese

•Soft Italian Cheese – Mozzarella and Ricotta

•Hard Italian Cheese

•Cheddar Cheese and Related Types

•Cheese with eyes – Swiss and Edam

•Mold Ripened Cheese – Blue and Roquefort – Camembert

•Sheep, Goat and Buffalo Milk Cheese

•Whey Cheese

•Process Cheese and Related Types

•Fresh Cheeses – Unripened lactic curds, usually moist and mild.

• Washed-rinds – Treated by being brushed, rubbed, washed or immersed in brine or wine, beer or brandy to promote desirable exterior mold that produce a smelly quality with a pronounced flavour, like Pont L’Eveque.

•Natural Rind – Self-formed rind taking the appearance of rock covered with lichen, like Stilton.

• Pasta-Filata – Pulled curd cheeses of Italy (literally means “spun paste”). The curd is bathed in hot whey, then kneaded and stretched to it’s proper elastic consistency, like Mozzarella and Provolone.

There may be some overlap in some of these cheese classes.

How do I serve cheese?

Serve all cheeses at room temperature. This brings out the delicate and nor so delicate flavours ;-) Remove cheese from the fridge at least an hour before serving – hard cheeses take longer to reach room temperature. Cheese displays well on wood, marble or stone, surrounded by fruit, nuts, bread, crackers and wine. Try to avoid slicing or cubing too fine in advance, rather put a cheese knife on the platter. This adds to the experience. For big crowds where you have to pre-cut, use a cheese dome to prevent the cheese from drying out.

Basics to remember when serving a cheese course:

1. When using cheese as starter, avoid sweet, triple creams (ideal for dessert), blues (too strong) or very aged cheese that will also be too strong. 2. Three to five cheeses are enough 3. After dinner cheeses would typically start with a fresh cheese (e.g. chevre) or white mold (Camembert) ; then a semi-soft or medium cheese (Gouda) and then a harder cheese (cheddar), followed by a blue (Roquefort). 4. A cheese plate is arranged in clockwise fashion with the first cheese at midnight on the plate. 5. It is a good idea to vary the milk types as well, like goat, sheep and cow.

How do I store cheese?

Wrap cheese with aluminium foil, wax paper or plastic wrap (least favourable) or pop into a sealed container that does not have too much free space around the cheese. You want the cheese to be able to breathe, but wrap securely and store at a consistent temperature. Soft cheeses should be eaten first, while the hard cheeses can be kept for some time. The practice of freezing is not recommended for any cheese, except if the cheese will only be used for cooking.

Wine, beer and cheese: An Oversimplified Guide

Traditionally wine and cheese were typically paired from the same region. Fresh and mild cheeses usually go well with fruity, dry wines and rosés and ciders. Reds and especially tannin-like reds go well with creamier cheeses, otherwise the cheese tends to go grainy/sandy in you mouth as the tannin denatures the protein. Blue, matured cheddar and other strong-flavoured cheeses go well with sweet wines, port as well as light reds. Beer and cheddar is another excellent combination!

What else can I serve with cheese?

• Nuts, like almonds to bring out subtle cheese flavours, or hazelnuts, walnuts and pecans. • Olives naturally compliment sheep and goat milk cheese. • Chutneys go well with a fuller flavoured cheese, like cheddar. • Fruit jams, like quince and berries go well with a variety of cheeses – you might combine strong flavours or use the mild flavours of pear to compliment Stilton. • Vegetables fired in olive oil, served cold with cheese and ham and sweet salamis. • Variety of bread can be used.