Blue cheeses have a distinct almost salty flavour
Serving • Most cheeses are best served at ambient temperature for full flavour. • The protein, fat and flavours of milk can change depending on the season, type of feed, and lactation stage of the animal, which can also influence cheese flavours.
Semi soft cheeses • Fontina and Harvati range from mild and buttery to earthy and pungent. • Pair with: Roasted vegetables like asparagus and mushrooms, as well as with sweets, poached fruit and sugared hazelnuts.
Soft/fresh cheeses • Cottage cheese, quark and similar fresh cheeses are mild, rich and creamy. • Pair with: Sweet treats like honey and maple syrup.
Semi hard cheeses • Cheddar, Gruyère, Swiss and similar hard cheeses range in flavour from rich and nutty to smooth and buttery. • Pair with: Fruits, including apples and cranberries, are ideal for cheddars. Spicy pestos and rich chocolate are good partners for Gruyère and Swiss.
Soft ripened cheeses • Brie and cambert are earthy and creamy. • Pair with: Fruits like melon and berries, as well as sundried tomatoes. Blue veined cheeses • Blue cheeses and Gorgonzola have a distinct, almost salty flavour. • Pair with: Sweet and nutty accompaniments, such as fruit and almonds, and spices such as ginger.
MOST CHEESES ARE BEST SERVED AT AN AMBIENT TEMPERATURE TO ALLOW THE FLAVOURS TO FULLY DEVELOP.
Hard cheeses • Hard Italian style cheeses such as Parmesan and Romano are sweet, nutty and sometimes buttery. • Pair with: Foods that pack an intense flavour punch such as spiced nuts, grilled vegetables, tangy vinegars and cured meats.
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