Fresh Cheeses: Mozzarella, Mascarpone, Cream Cheese, Ricotta, Feta
Fresh cheese can be made from cow's, goat's or sheep's milk. Although all fresh cheese is pasteurized, there is still a very short shelf life, as it is highly perishable. Fresh cheeses are not ripened or aged, and have a soft texture and mild, creamy taste.
Meal Ideas: Spread Feta on your next sandwich, or slice Mozzarella over tomatoes and basil with ground pepper and olive oil.
Entertaining Guests: Set out a bowl of marinated mozzarella or flavored feta with olives, toothpicks, soft bread and crackers. Don't forget the olive oil and vinegar! Another great party pleaser is traditional cream cheese mixed with jalapeño pepper jelly and served with crackers. Not spicy, but sweet!
Wine Pairings: Try Feta with Sauvignon Blanc or Mozzarella with a strong Chianti.
Soft/Ripened Cheeses: Brie, Camembert, Saint André
Soft and gooey at room temperature, these cheeses ripen from the outside in. Well known for their white, bloomy, edible rind, soft-ripened cheeses are quite versatile for baking, everyday eating and garnishing.
Meal Ideas: Brie and Camembert taste great on salads or spread on crackers. Try our flavored Brie for an extra zing!
Entertaining Guests: Serve with baguettes, fresh fruit and Dalmatia Fig Spread (available in our Deli).
Wine Pairings: Chardonnay, Pinot Noir, Sparkling Wine
Selection Advice: Don't buy soft-ripened cheese that is overly runny or under-aged (hard). Once packaged, the cheese will no longer ripen to maturity and, if too ripe, can smell of ammonia. The perfect soft-ripened cheese is soft to the touch, consistent in color and smells fresh.
Blue-Veined Cheeses: Roquefort, Blue, Stilton, Gorgonzola
When cheese is inoculated with penicillium-type bacteria, it creates bluish-green 'veining' that spreads and ripens the cheese. Tangy, creamy, and ivory in color, blue-veined cheese will always add character to your meal.
Meal Ideas: Instead of Cheddar or American cheese on your burger, use blue! The robust flavor perfectly complements a hot patty.
Entertaining Guests: Yes! Blue cheese can be eaten alone! Try Point Reyes Original Blue with water crackers at your next gathering. The color and creaminess of this cheese is a great conversation starter for any get-together.
Wine Pairings: Port, Sparkling Wine, Zinfandel
Semi-Soft Cheeses: Havarti, Gouda, Fontina, Edam, Colby, Jack
Semi-soft cheeses are high in moisture, have a smooth, creamy texture and virtually no rind. These cheeses may have an artificial waxy coating to preserve flavor. Many cheesemakers add additional ingredients to their cheese, such as jalapeños or pesto, to give an extra kick to an otherwise mild cheese.
Meal Ideas: Melt Habañero Sonoma Jack on your next burger or use when making quesadillas. Havarti makes a great sandwich and omelet cheese.
Entertaining Guests: Include White Goat Gouda on your next cheese platter. Its rich, nutty flavor will coat your mouth and please your guests. Serve with sesame or wheat crackers.
Wine Pairings: Riesling, Sauvignon Blanc, Zinfandel
Did You Know? The first Jack cheese was made in 1882 by David Jacks, a Scottish dairy farmer in Monterey, California. Today, Jack is the world's most popular cheese to have originated in California.
Firm Cheeses: Cheddar, Jarlsberg, Swiss (Emmenthaler), Provolone, Gruyère, Double Gloucester
Firm cheeses are some of the most recognizable cheeses across the globe, from the orange color of Cheddar to the eye holes in Swiss. Harder and less moist than semi-soft cheeses, firm cheeses are aged about 3 months to achieve greater richness and flavor.
Meal Ideas: Make your soup a little creamier with a shredded cheese topping or melt over your favorite toasted bread. Cheddar sticks are great for children's snacks or even a pre-dinner appetizer.
Entertaining Guests: Try Stripey Jack on a cheese platter. Made from 5 different Cheddars, your guests will be delighted with the craftsmanship and design of this cheese.
Wine Pairings: Syrah/Shiraz, Riesling, Sauvignon Blanc
Hard Cheeses: Parmesan, Asiago, Dry Jack, Manchego, Aged Cheddar
Aged for 12 months or more, hard cheeses are wonderful grating cheeses that add tanginess to any meal. Made in both farmstead and artisan varieties, you can taste the history and expertise used to create most hard cheeses.
Meal Ideas: Melt over your favorite steamed/braised veggies, top on lasagna or bake in bread. Hard cheese goes well with just about everything, so don't hesitate to experiment!
Entertaining Guests: Make your own cheese crisps by shaving 2 tbsp. Parmigiano-Reggiano into a mound on a baking sheet. Broil until melted and golden brown. Serve with salads, as appetizers or as meal garnishes.
Wine Pairings: Cabernet Sauvignon, Chianti, Rioja
Did You Know? Parmigiano-Reggiano is known as the "world's greatest cheese" and can only be made in select Italian provinces, including Parma, Reggio-Emilia and Modena.
