Specialty cheese

(across dayparts/cheese boards/quality focus)

Looking to add specialty cheeses to your menu, but want to ensure cross utilization throughout dayparts? At Entegra, we have a wide variety of specialty cheeses contracted. These delicious treats can be savored throughout the day as well as highlighted on any cheeseboard.

What makes a balanced cheese board?

Typically, using three to five varieties of cheese accompanied by an assortment of olives, nuts, dried fruits, cured meats, fermented vegetables, honey, spreads, breads and crackers. The cheeses should range in color, consistency and flavor.

Cheeses are aged at different rates, and this helps contribute to the texture and complexity of flavor. Simplistically, soft cheeses are aged for shorter periods of time and hard cheeses can age up to 36 months. Having a combination of cheeses on a cheeseboard allows guests to experience vast expanse of the cheese spectrum. Here are some examples of each category:

• Soft – Brie, Camembert, Chevre, Roquefort

• Semi-firm – Fontina, Gouda, Jarlsberg

• Hard/aged – Pecorino, Gruyere, manchego

The soft, creamy cheeses like brie and camembert can easily be added to the breakfast menu to fluff up an omelet or even add an interesting texture to French toast. When tossed in with pasta dishes or added to paninis and flatbreads, a little cheese goes a long way to enhance the dish.

SoftBrie, Camembert, Chevre, Roquefort

Semi-firm

Fontina, Gouda, Jarlsberg

The semi-firm cheeses may be most popular for their contribution to hot dips and fondues, but their ability to melt and their amazing depth of flavor allow them to shine in quiches, boules, tarts, omelets, gratins and the ultimate scratch mac and cheese.

Parmesan is a hard cheese – so the same principles apply for usability with other hard chesses in the kitchen. A little creates a lot of flavor and the versatility allows application throughout the menu. A sprinkle on eggs, in soups, pastas and topped on vegetables and potatoes enhances flavor while stretching the budget.

Hard/aged

Pecorino, Gruyere, manchego