Made by California’s Cypress Grove cheese alchemists, this stunning cheese is sure to be a showstopper on any cheese plate. The older the cheddar is, the sharper its flavor will be. Goat cheddar will be right at home on a grilled cheese sandwich and can be used to make nachos or fondue. Goat’s milk cheeses have a distinctive gamey taste and rich texture. Thanks to smaller protein chains, goat’s milk cheese is more easily digested than cow’s milk and has even been shown to reduce LDL cholesterol levels. While creamy chevré is an outstanding addition to many dishes, there’s a whole world of goat cheeses waiting to be discovered. Goat’s milk cheeses in the United States are often relegated to the kind of fresh chevré that is most often seen topping salads and pasta dishes. Serve Winnimere with your favorite red ale, strong-bodied white wine, or medium-bodied Pinot Noir. Wrapped in spruce bark to contain its oozing middle, this cheese is pungent, savory, and tantalizingly creamy. This funky washed-rind cheese from Jasper Hill Farms is an American riff on Vacherine Mont d’Or, an unpasteurized cheese from the Jura mountains along the French–Swiss border that is only available seasonally. It’ll also make an ideal accompaniment to your next whiskey or sherry-tasting session. Sweet white wines with plenty of body such as Gewürztraminer pair well with this cheese. Rogue River BlueĪn award-winning cheese from Oregon, this complex pick is perfect for people just beginning their excursions into the world of blue cheese. Never boring and often surprising, artisan cow’s milk cheeses are experiencing a renaissance as cheesemakers experiment with time-honored recipes in small batches. Cow’s Milk Cheesesīecause it’s the most prevalent milk in North America, cow’s milk cheeses are ubiquitous throughout fridges all across the country. Now, let’s get into the specifics of great cheeses so you can craft your perfect shopping list. In order to be labeled as such, Parmigiano-Reggiano, Gruyere, and Roquefort all must be made with unpasteurized milk and aged according to the 60-day rule. Many popular cheeses are sold unpasteurized in the United States today. While raw milk cheeses have distinct nutritional benefits-including reducing symptoms of asthma and hay fever and aiding digestion-a 2017 study published in Cancer Research found that spermidine, a compound found in aged cheese, can prevent liver cancer. If you’re pregnant, buying cheese, and worried about listeria, it’s wise to avoid any cheese that’s technically still living (such as blue, washed-rind, and bloomy rind cheeses). While there is the potential for listeria growth in younger raw cheeses, cheeses that are pasteurized are still susceptible to listeria growth as long as the cheese is microbially alive. This means that the cheese must be aged for a 60-day period before being sold. Raw Versus PasteurizedĪlthough raw milk cheesemaking is still popular in many parts of Europe, raw cheeses sold in the United States must abide by the 60-day rule. While certain firm cheeses are fine for longer periods of time, soft and semi-soft cheeses have a distinctly finite shelf life. Regardless of how a cheese is packaged, make sure you’re shopping at a store that has high product turnover. Most cheese is sold in plastic wrap due to the higher cost of parchment paper, and as long as it’s being eaten relatively quickly, you can leave the cheese you buy wrapped in plastic. The taste of cheese can differ from batch to batch or wheel to wheel, especially when it comes to product from smaller cheesemakers. If at all possible, sample a small piece before you buy any cheese. With such wonderful news in mind, it’s time to explore all the fantastic cheeses the dairy case has to offer! How to Shop for Cheese In fact, scientists have actually discovered a slightly lowered risk of heart disease associated with cheese consumption. And while stuffing your face full of cheese for every meal (and snack in between) isn’t the wisest of health choices, true connoisseurs can rejoice in knowing that a recent study showed cheese consumption doesn’t increase the likelihood of heart attack or stroke. Cheese is delicious, there’s just no denying it.
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