Even for cheese lovers, scanning a store’s cheese counter can be a very overwhelming experience. You know you want to build a cheese board for girls’ night at your place. But truthfully, you don’t know where the heck to start because there are too many options menu.
“Cheese is difficult to classify because there are so many different styles,” explains , pro at Cheese in NYC. “Each milk type [cow, goat, sheep] has its own characteristics and flavors. But when a customer comes in looking for help. They usually start with textures they have in mind.”UFABET
In terms, a texture is how hard or soft the product is and where it falls on that spectrum. Texture is formed from a combination of factors. Including the decisions made during making process. The pH and acidity levels during that process, and aging time.
Real talk: Calling out styles like “thistle rennet” and “bloomy rind” will only confuse us further. Instead, thay shares her cheesemonger intel to breakdown into easy-to-understand texture categories (plus, a special highlight on blue cheese!).
Pro tip: For the ultimate pairing experience, arrange your plate so that the coordinating flavors are next to each other: Light cheese is friends with fruit jam, aged likes salty almonds, and stinky cheese plays nice with pickled veggies.