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How To Cut Every Cheese | Method Mastery | Epicurious

May 30, 2021
Hi, I'm Anne Saxleby, founder and co-owner of Saxelby Cheese Mongers, and today I'm here to show you how to serve each

cheese

. Let's talk about how to cut, serve and store

cheese

s and what the best accompaniments are. Serve each cheese with Parmigiano-Reggiano, also known as the king of cheese, so this is probably the best-known example of a cooked pressed cheese. Cooked pressed cheeses are cooked at higher temperatures, tend to be quite firm, and are aged for a long time to serve better. parmigiano-reggiano you'll probably want to use a small hard cheese knife like this one. It's really great for cutting through hard cheeses, whether slicing or chiselling them, so to cut this Parmigiano Reggiano, I'm going to jump right in. there and chisel this cheese along its natural fault lines.
how to cut every cheese method mastery epicurious
This is one of the most fun cheeses to cut and serve because you don't have to worry about creating smooth, even slices. You can see these little white crystalline chunks and these crystals are actually clusters. of proteins or amino acids that were recalcified during the aging process, so the longer the parmigiano reggiano ages, the more intense and ubiquitous those protein groups will be when serving parmigiano-reggiano or really any cheese you want to serve at room temperature. cheeses taken correctly. Out of the refrigerator you can have flavors that seem a little dull or almost stunted and that's because the cold actually locks in the fat where the flavor lives, so when you serve a cheese at room temperature you're allowing the flavor to really fully express itself.
how to cut every cheese method mastery epicurious

More Interesting Facts About,

how to cut every cheese method mastery epicurious...

When you're hosting a party or cheese board, a good rule of thumb is two ounces of cheese per person, both Parmigiano-Reggiano and balsamic vinegar come from the same region of Italy, if grown together they pair with Parmesan. reggiano is a very rich aged cheese and it has buttery flavors, toasted flavors, brothy flavors, it's wonderfully salty and therefore an aged balsamic that brings a little bit of acidity, fruit of course, and also a touch of sweetness that really makes up for

every

thing wonderful about cheese. you can literally drizzle some on there and then dip the cheese in something else you compare parmigiano reggiano to is fresh fruit like fresh figs again because figs are sweet but not too sweet and they also have an earthy character to them.
how to cut every cheese method mastery epicurious
It makes a fantastic combination with cheese. This is Gruyere, possibly Switzerland's most famous cheese. Gruyere is also an Alpine-style cheese, so Alpine-style refers to any cheese made in the Alps or made from the same style of cheese that is made in the Alps. Gruyere or raclette style cheeses are great for melting, so although this is a very large portion, you can get a small portion even with a small knife like this, as long as it's sharp, if you need to balance the knife you can do it with both your front and back fingers the rind of gruyere is actually not that nice people always ask when do you eat the rind of different cheeses and the answer is basically this unless the rind is made of wax rind or fabric that can always be eaten It's up to you if you like the taste or not.
how to cut every cheese method mastery epicurious
I would cut the crust into a slice like this to serve the gruyere with a cheese planer, you literally take the wedge and drag the cheese planer and you get these wonderful thin ones. slices of paper an architect friend of mine once said that

every

thing in life is about surface and when you talk about a cheese like this it is one hundred percent true, I would challenge anyone watching this video to cut this cheese both ways, taste both and notice the differences in a larger piece like this, it is super rich but also very spongy, very dense and very filling.
On the contrary, when you eat one of these little paper-thin slices, it literally melts on your tongue, so good you can put it on a cheese board. with whole grain mustard and pickles and maybe also some bread on the side and it is delicious havarti, Denmark's most famous cheese. Here we have a havarti with some dill because it is made with whole cow's milk and because it has a kind of fresh cream. milky flavor practically anything that pairs with it will be excellent. Havarti tends to be semi-firm, very flexible, almost a little buttery, so it's not as cooked or pressed when serving a variety, it's great to use just a simple sharp chef's knife and I can't overstate how important it is to have at least a sharp knife in your house when you're cutting the havarti, it's best to literally start at the end and make some clean, even slices, there's really nothing fancy about havarti, is there?
I think it is the best snacking cheese in the world. We have chosen to combine it with crackers which is a very simple but effective combination of shortbread cracker and seeded cracker with avarti. Simple is best. This is raclette. This cheese is not as firm as other cooked pressed cheeses. We have seen Parmigiano-Reggiano or Gruyere, but it shares its fusion capacity with Gruyere. Raclette was actually built to melt, in fact the verb raclay in French means to scrape because the traditional way to serve this cheese is actually to melt it and scrape it. on top of roast potatoes or Roclet bread is a raw cow's milk cheese, meaning it is made from milk that has not been pasteurized.
Raw milk cheese when made with milk that comes from healthy animals and is produced in sanitary facilities not only makes tastier cheeses but is arguably also better for our bodies. I like to start by cutting a little off the front and then cut rectangular shaped wedges in the back. The rucklette crust is absolutely delicious. Put them on these pallets here and put them under this reclip machine. What we have here is a machine that has a little heat lamp essentially underneath the top of the grill, so the cheese will actually grill. This is a cheese fork that would normally be used to pick up and prick small pieces of cheese onto a cheese plate. but in this case, while the raclette is cooking and bubbling here on these popsicles, I'm going to put boiled potatoes and the salami on top of the reclip machine so that it gets hot and tempting to pour in the cheese before it's fully cooked. cooked, but it's really worth waiting until you can see the cheese almost jumping, the cheese is melting until it's almost translucent and these big wavy bubbles are forming, that tells me it's the right time, so I'm going to put a bit of my potatoes on the plate here as well as this salami and this is the moment everyone is waiting for you to pour the rocklet over the salami and the potatoes in a nice buttery sheet and voila your perfect plate of raclette is ready this is tet de moan raw cow's milk cheese from Switzerland and what makes Tetouan different and distinctive is its shape and size, so it has the characteristic nutty flavor of the cooked pressed cheese family, but it is also washed with brine, which makes it a little spicier and a little funky in In French, the word for crust is krute, which means crust, it's like the crust of bread, but it's the crust of cheese.
With cheeses like this that are older, the rind can be quite strong and quite earthy, it won't be the most flavorful. to eat so we're going to remove that part and I'm using my chef's knife and I'm just swinging it back and forth slowly to try to get a nice even cut in French tetemuan which means head of the Swiss monk when they invented this cheese. It reminded them of seeing the top of a monk's head because monks traditionally shaved the top of their heads and left a small ring of hair around the outside. There is a special way of serving tetanuan that deserves recognition.
This little contraption is called a gerol and it was invented solely for serving this cheese, so now what we're going to do is try to find the middle and then, with gentle, even pressure, push the wheel down until it rests on the bottom. This can not be done. with any cheese, if you try to stick a different cheese that's more acidic on this blade, it's going to crumble and crumble, so now what we're going to do is we're going to put the blade here on the pin and start spinning and as we spin. you can see these beautiful cheese florets starting to form a pretty floral shape.
I'm going to make another one just in case you don't eat the whole wheel of cheese, which is understandable because there's quite a bit. You can always take the rest of the cheese and store it in your refrigerator, since cheese is a delicate matrix of fat, water, and protein. If you put it in the freezer, it denatures that balance and will change the texture, so always store your cheese in the refrigerator. refrigerator whether in aluminum foil or parchment paper we deliberately choose not to combine the tatam with anything these delicate cheese florets simply melt in your mouth and really express the flavor of this cheese it is simply delicious that texture is absolutely unique this is a tome of swallowtail our first raw pressed cheese Raw pressed cheeses are cooked at slightly lower temperatures during the cheesemaking process and consequently have a slightly softer texture and age a little faster, so swallowtail tome is also an example of a tome-style cheese category. of cheese that is semi-firm and slightly tangy in texture that are covered with this beautiful earthy rind and this is actually just the environmental mold that grows in the cave where the cheese is aged.
It may seem a little scary or a little crazy, but cheese rinds, like swallowtail hue, add a very nice earthy tone to the character of the cheese when the swallowtail hue is cut, and actually when When cutting any cheese, you should start from the center and cut uniform slices. that radiate from the center all cheeses ripen from the outside in the molds and bacteria and fungi that are present in the rind actually break down the fat and protein in the cheese and create flavor and ripen it over time, the outside of the cheese It will be the first part to ripen and the inside of the cheese will be the last part to ripen, so when you cut a uniform slice that has an even distribution of the outside and inside, you will taste the full flavor. flavor spectrum I said I like to eat the peel but I don't like to eat the whole peel again this is a personal preference but what I would do is cut off this big piece of peel here and leave a little bit on the back and although I normally don't I would eat it like this, if I were eating it myself I would start here and probably end here just to demonstrate how delicious this crust is.
I'm going to start with the crust first, the crust is absolutely delicious, it's kind. Like the bread crust we've chosen to pair the cherries with the swallowtail hue, these cheeses tend to be somewhat sour and yogurt, so just as you can imagine eating fresh cherries with your yogurt, it's a beautiful combination with the goat cheese. tone this is another example of raw pressed cheese this goat tome has a beautiful earthy rind that is actually also speckled with yellow molds when the cheesemaker started making this cheese he didn't necessarily intend for this exact mold to be on the surface , but when he built his cellar and put the young wheels of cheese there, this was the type of mold that grew on the surface and over the years it has become the characteristic mold of his farm and his cheeses, we can take a slice it nice and thin and I'm going to do it again.
I'm going to cut the peel off one side but I'm going to leave the peel on the back. It's wonderful to have the interplay of different flavors that come from different fermented foods, of course bread and salami. Both are examples of cured fermented foods and to top it off we have some sweet cherry preserves that add a touch of sweetness. This is Bismarck, a cloth-bound sheep's milk cheddar that's made in Vermont and aged in Brooklyn. Bismarck is a cloth-bound sheep's milk cheddar. sheep's milk cheddar cheese, so it has the same characteristics that you would expect from a cheddar cheese.
It's spicy, spicy, it has a little bit of a nutty flavor. Sheep's milk has about twice the buttery fat of cow's or goat's milk, adds roundness to the cheese and a fullness on the palate, and also adds, for lack of a better word, a slightly sheepish flavor to the cheese in general. The tradition of binding cheddar cheese to cloth definitely dates back to the 19th century. It allows the cheese to breathe, allowing it to develop differently. distinctive flavors and also protects it if any cheese is covered with waxed cloth or rind, you don't want to eat the rind, so to make this cheese a little easier to cut, we can just remove the layer of cloth and if I'm going to use my chef knife and try to make a long, even cut.
I can cut it like this. If I want to use the smaller knife, it will be difficult to get an even longer cut, but you can also cut small pieces. from the front, they will be perfectly tasty, cheddar cheese is a wonderful cheese to serve with apples and dried raisins, the sharpness and tart qualitiesof the cheese are a perfect complement to the crisp acidity and juiciness of the apples. Shelburne cheddar cheese, a raw cow's milk cheddar cheese from Vermont. Cheddar cheeses can be cloth bound and aged in caves or they can also be cryovac aged. Aging the cheese in cryovac bags means that it is aged without oxygen, resulting in a cheddar cheese that has a very For me flavor, a dense, delicious, sweet texture and a very powerful spicy flavor that always leans a little more towards the taste of onion or allium when I cut the shelburne cheddar cheese.
I always like to slice thinly and then cut into squares or rectangles instead of cubes. For me, a big cube of cheddar cheese can be a little overwhelming. Cheddar cheese, especially ones like this Shelburne cheddar, are so versatile in the kitchen that you can cook with them and put them on a cheese board. You can make things like grilled cheese.macaroni and cheese nachos chili the world is your oyster I like to combine cheddar cheeses like this with dried fruits and fresh fruits like dried apricots and these fresh purple grapes this is manchego this is an example of waxed cheese you can see that The rind is coated with a very fine paraffin wax and also has this distinctive basket pattern on the outside, which is a characteristic element of Manchego.
Manchego is a pure sheep's milk cheese that is made in Spain and is a cheese with a name protected, meaning it must be made within a In a certain geographic region, when you cut a block of Manchego cheese like this, you can do it from top to bottom. Sometimes it can be intimidating to cut a large slice of cheese like this. I'm going to show you how to do it so you know. Then I'll show you another way. It is very important to align the knife so that you have a good amount sticking out of the front that you can press down on with your fingers.
This will give you the confidence you need to cut it. It's kind of a tall, firm piece of cheese, so you should just use even pressure on the front and back all the way down if it seems like it's too tall, too hard, too crazy, or any other way to cut this manchego would be to light it up. . side and cut the bottom crust and cut the cheese into more triangular slices, you can even cut them in half again to make them a little narrower, you can choose to leave this crust on the back or if you don't trust people.
In order not to eat it, you could do them the service of cutting it for you. The most classic pairing par excellence of Manchego is quince. Quince is actually a gelatin that is made with the cooked pulp of quince. The cheese is so dense that it is buttery. It has a nutty flavor. a little sheepish and woolly for lack of a better word and then when you combine it with this intense sweetness of the quince it forms this incredible bite. This is an aged gouda that has been aged between 12 and 18 months made with raw cow's milk.
Gouda originates from Holland and actually takes its name from the city of Gouda, which is actually pronounced Hauda. Young gouda tends to be creamy, buttery and smooth, but the older it ages, the sweeter it becomes. This is a medium aged example, I would say between 12 and 18 months, but Gouda can be aged up to five or even seven years, back in the days when the Dutch were trading with everyone around the world. They were also the first to export their cheeses and butter abroad. They discovered that covering the cheese with wax sealed in the moisture allowed the cheese to age longer and protected it during the long, arduous journey.
The wax coating also makes the resulting cheese creamier because oxygen can't get into all that moisture and the creaminess is trapped inside the wheel as it ages. You can cut it like this from the front or you can also cut it like this from front to back. If you are going to cut it with a cheese cutter, you can drag the cheese slicer over it like this and serve the cheese this way. In extra aged goudas, that sweetness can translate into an almost dulce de leche or caramel flavor, so I've decided to pair the gouda with something equally sweet as almost a dessert of sorts, so there's dark chocolate and caramel.
Dark chocolate is an amazing pairing for this cheese because the tannic-rich earthiness and slight sweetness are a perfect complement to that caramelized dulce de leche sweetness in the cheese, and the caramel also creates a truly formidable pairing because of the toasted nuts and The caramelized sugars this is brie, which is part of the family of cheeses with flowered or mold-ripened rhinestones. When we talk about bloomed rind cheeses or mold-ripened cheeses, we are talking about any cheese that is covered with this type of spongy white mold or wrinkled white mold. which is really beneficial, totally safe to eat and very tasty, the mold that grows on the outside of the cheese literally breaks down the fat and protein of the cheese and ripens it from the outside in, so when we serve a blooming crust or cheese Mould-ripened the best tool to use is a sharp knife.
I have a boning knife which is a very narrow sharp blade and then I have this soft cheese knife which has a few holes in it as well as a fork on top that you can use to prick the piece of cheese you just cut and serve it, so when you cut a cheese like this, you can start by cutting it in half and then remove slices almost like you would a pie or a pie or a pizza or you can start by taking a kind of Pac-man type wedge out of the middle. I'm going to start by doing that because it can be a fun presentation on a cheese board that you cut up a bit. a little bit of cheese, but then you can let your guests see the inside of the cheese.
The center is still a little firmer and even has some small holes where the places that are closer to the outside of the cheese are a little softer. and more sticky and has started to break down, I recommend taking the cheese out about an hour before serving it, if you forget and don't have an hour, a quick trick is to turn the oven on to 300 or so and turn it off and then put the cheese in there just for a few minutes and take it out, that will allow it to warm up a little. You can pair brie with many different types of accompaniments, but today I chose strawberry, which adds a pop of a really vibrant, beautiful red color, as well as a sweetness that really pairs well with the kind of buttery, creamy quality of the cheese, as well as this honey mixed with toasted hazelnuts and pistachios, the sweetness of the honey and the saltiness and crunch of the toast.
The nuts really offset the creamy, buttery qualities of the brie. This is the camembert. Camembert is known for its sticky, buttery texture, as well as its often spicy flavor and aroma. The aromas of certain bloomy-rind cheeses like this Camembert have been described as being part of the brassica family, so similar to broccoli or cauliflower or sometimes even cabbage, which sounds crazy until you smell arita cheese. like this one and then you realize that there's actually some of those funky, spicy earthy flavors in there to show you the difference between how two similar blooming rind cheeses mature that I wanted shows the brie we just served and the camembert that you see here.
This is my wheel of brie. As you can see, it is a younger cheese and the reason you can see it is because the rind is very white, very uniform, very soft and has a very mild or non-existent aroma, this camembert, on the other hand, is very ripe and you can see that the peel looks quite different, there are some white spots but also brown and yellow spots and when you smell the peel it has a much more intense and spicy flavor and that's how you can see that this camembert is more ripe and will also have a flavor stronger to serve this camembert.
I have chosen walnuts and pears. The walnuts, of course, will add a little crunch but also a little sweet toasted flavor and the pear will add a little crunchy acidity along with a mild sweetness. I'm going to cut it in half and you can see that this camembert is quite ripe on the inside of the cheese. The cheese is uniformly sticky, which means that the cheese is completely ripe from the outside. This will mean that the camembert has a really nice rich, intense flavour, so you can spread a spoonful of camembert right on top of this nut or you can also serve some on top of a slice of pear this is kupole an example of blooming rind or moldy ripe goat's milk cheese the rind of this koopal is completely edible goat's milk for lack of a better word has a musky or almost goaty flavor, turns out I love goat cheese when serving soft cheeses with blooming rinds or cheeses multiple, you can use a boning knife or a soft cheese knife or you can also choose a fancier type of tool like this, this is called a harp wire, it just makes you look like a professional, you can literally cut the center of the cheese and look, It's like a beautiful perfect slice and from there you can slice and dice the cheese in many different ways and get very precise and beautiful slices.
Goat's milk rind cheeses like koopal have a sort of lactic quality that to me equates to a fresh yogurt flavor, so when you serve cheese like that it's nice to have some bright accompaniments. I've chosen the jam, which of course, has very citrusy, tangy, bright flavors, as well as fresh figs which will be juicier and a little bit sweeter and then these dried fruits and nutcrackers which also complement the flavors of the goat's milk. I'm going to make a perfect bite. of koopal goat cheese on the cracker and with a small spoonful of jam on top, this is gorgonzola, the most famous Italian blue cheese.
Blue cheeses like Gorgonzola are very recognizable because they are full of these beautiful blue veins, contrary to what many people think blue cheeses are. They are not injected with this blue mold, but rather the cheesemaker will pierce the cheese or make holes in it and the oxygen that enters the cheese allows the blue mold to grow, so here we can see in this piece of gorgonzola that there are different holes here and That It's literally the cheesemaker that comes with a stainless steel pick and stabs the cheese to allow that blue to grow. Blue mold is delicious and edible.
This knife is a special Italian blue cheese knife that I bought on my trips to Italy. it allows you to cut the cheese and then when you get to the bottom of the cheese it won't get stuck on the table which will force you to move it, it will allow you to create a beautiful cut and you will be able to I see that when I cut the blue, some of the cheese is sticks to the surface of the knife, but the thinness of the blade is designed to minimize that. I chose to serve the gorgonzola with honeycomb, which of course is a sweet combination. plus toasted nuts, so I'm going to use my soft cheese knife and cut off a little piece of blue.
This piece doesn't really have many blue veins. I'm going to cheat and cut myself a piece that has a nice color. a little blue vein because I really enjoy that stronger earthy flavor, put it on the bread and then I'll use the soft cheese knife to cut the honeycomb. Honeycomb tends to be a little pricey, but it's worth it. If you want to go all out and create a really fun, beautiful cheese board, this is Roquefort, possibly the most famous blue cheese in the world. Roquefort is a French blue cheese made from raw sheep's milk and was one of the first cheeses to receive AOC or DOP name protection, meaning the cheese can only be made in a certain region from a certain breed. sheep and following certain specifications on how the cheese is made.
Roquefort has an absolutely irresistible buttery texture, the flavors imparted by the blue mold include gentle creamy, fruity, spicy and earthy flavors that combine to make this cheese absolutely unique and incredible. When you cut Roquefort or other blue cheeses, it can be tricky to do so because they can crumble easily. I'm going to cut the cheese with the harp. wire and look how easily I can cut this cheese and it just creates a perfectly uniform wedge from there. I'll cut slices like this, often with blue cheeses, you'll see a slight pink color under the rim, it's just a natural result. of the maturation process I have decided to serve the Roquefort today with a classic combination: French baguette and blue cheese with butter.
It can be a bit controversial and many people think that all blue cheeses are going to be very strong, very intense and that I don't like them. , but if you soften the blue cheese with a little butter you will be in heaven, you won't like this, you will literally tear the baguette apart, any butter will do, but if you can find good butter. at the supermarket it might be worth investing in butter that is a little more sophisticated than the usual one. Butter can be as complex and delicious as cheese. I'm not going to go all the way there right now, but you can't underestimate the importance of good butter, so I'm literally going to take my butter, spread it on my bread and the Roquefort can be a little sticky and a little stinky and get your fingers dirty. , so this is a great excuse to use the little fork on the end of your cheese knife that you can literally chop. lift the wedge so put it on your bread and dig this is a plus a cow's milk cheese with a washed rind from france washed rind cheeses are thestinky cheese family, they are easily recognizable because they tend to have reddish or orange rinds and of course, when you smell them, there is some spiciness and some really aromatic things going on there.
Washed rind cheeses can be washed with any number of things, most commonly a salt water brine, but beer wine or any type of liquor works well too. It is washed with marked bregon, which is a special liquor that is made from pressed red grapes of Burgundy wine, so this special wash helps develop a rich and distinctive flavor with cheeses with washed rind like applause, you definitely want to eat the rind, the rind is a very important and integral part of the flavor, the cheese becomes tremendously sticky and runny as it ages, if you take it out of the box, there is a chance that it will get stuck to the box and it will be a bit uncomfortable to take out and not even necessary to do that because to serve this you can simply insert a cheese spreader, take out a portion and put it on something like bread or, in this case, we have chosen French fries, an unconventional cheese combination, such maybe there's a kind of high -There's nothing wrong with fancy cheese here, but it's so satisfying that it also tends to be creamy, fruity, and a little barnyardy, and by barnyardy I mean you can taste the cow, but in a good way, and so have that toasted and salty potato.
The chip to serve it is a perfect combination. your gooey clap put it on your french fry and watch the fireworks in your brain when you eat it this is wine, a rind cheese washed with raw cow's milk made in Vermont which makes it distinctive and special is the fact that it is wrapped in this fir bark, this is a tradition that originated in france and switzerland with cheeses like vacheron montour and forster caisa, so windermere is a seasonal cheese that is only available each year from January to April because farmers want to use that high-fat winter milk to make it, the bark actually comes from the cambium layer of the tree, which is not the hard outer bark, but the soft inner bark just below of the surface that is actually used for nutrients to travel up and down.
The soft inner bark is harvested from the trees cut into strips and then dried before placing them on each wheel the cheesemakers will disinfect it by boiling it and boiling it also makes it flexible then they wrap the spruce bands around the cheese and put a small elastic band around them to keep them Falling off during the aging process, the rind permeates the cheese and really creates a wonderful variety of flavors, from smoked meat to pine, juniper, and sometimes even a mustard flavor. Windermere is an example of a cheese where you don't want to eat the rind. the outside so to serve wine or any cheese with a rind wrap the best way to do it is to cut off the top crust and I'm just using a sharp chef's knife to do this and then you can literally peel the top crust off and from There the inside of the cheese is almost like a cream cheese pudding and I'm literally going to shamelessly dig in with a spoon, spread it on a baguette and eat it.
This cheese is so rich, complex, and delicious that a simple sliced ​​baguette is all you need. This is mozzarella, mozzarella is a fresh cheese, they are the simplest cheeses to make, they take less time to age and have the simplest flavor in Italy to be able to call the cheese mozzarella, it has to be made with water buffalo milk if mozzarella is made from cow's milk it's called fiora de latte, so technically all of our American mozzarella is actually fiordi latte. You can cut and serve mozzarella in different ways, the easiest way, of course, is to use the chef's. knife and you can just cut it like this.
Another way you can cut mozzarella if you don't want to cut it with a knife is by using a box grater. It is one of the best cheese tools you can have on this side. Here you have these. wider openings which are perfect for grating mozzarella, if you are going to place it on plates like I am doing today making a small caprese salad you probably won't need to use this because it makes very thin slices, but if you are going to either use the mozzarella to make plates like lasagna or to cover a pasta that you are going to bake in the oven, this is a great tool because you will get light, even feathery slices, which are excellent for baking the thinner they are.
They are faster they will bake and brown a little and bubble on top, but for today I'm going to place the mozzarella on a plate in a very simple way with fresh tomatoes and basil and finally you can sprinkle it with a little sea salt, sprinkle a little olive oil on top and voila, this is ricotta. Ricotta is one of the most popular fresh cheeses in the world. The ricotta I have here today is made with whole cow's milk, but ricotta can be made with sheep's milk goat's milk water buffalo milk almost any milk you choose, since ricotta is such a simple and versatile fresh cheese. that you can serve it with many different things, both sweet and savory, but today I have decided to serve this ricotta with a little bit of buckwheat honey and lemon zest to make it a sweeter dish, almost like a breakfast, so we will start drizzling buckwheat honey over the ricotta and then zesting some lemon on top. that just gives it a little extra acidity and character and after using a cheese spreader, spread it on a fresh baguette and enjoy, this is fresh chev cheese or fresh goat cheese.
Fresh cheeses of this type were probably among the first. Cheeses that humans once made, dates are a wonderful pairing for a chev. Grab your cheese spreader or soft cheese knife. Enter, you can literally just place the fresh chev in the middle of the date. The date provides all the sweetness you need and the cheese is so good. spicy and sour, makes a wonderful and contrasting combination. This is burrata, possibly one of everyone's favorite cheeses, but I'll let you in on a little secret. The reason people love burrata is actually because of what's inside the burrata. Burrata is stretched mozzarella. and it was shaped into a bag and then filled with strachatella and what is stratchitella, strips of mozzarella in thick cream with salt.
The problem was how to get these strips of mozzarella in thick salted cream to the person who is going to use them and someone came up with the brilliant idea of ​​forming a mozzarella bag and literally filling it with this delicious thing, so I'm going to cut the paratha with a boning knife. You will notice that a wonderful stratchitella comes out. I love to serve burrata with prosciutto, which is of course, a classic Italian cured ham and some bread, so I'm literally going to take the bread, cut a generous, generous slice of burrata, try to cut the cheese like that so it doesn't lose all the good cream inside the cheese.
It doesn't spill everywhere and you can put it on top of your slice of bread, dress it with a few bits of prosciutto, sprinkle it with a little salt and pepper and finally you can drizzle a little olive oil on top and your perfect bite of burrata is ready to use, this is provola, provola is a fresh cheese that is part of the pasta filata family, but the difference between provola and other pasta filata cheeses is that it is firmer and a little more aged. Provola and provolone are related, the only difference is that provola is a smaller stick like this and provolone tends to be very large format.
When cutting provola or cheeses like this, the best tool is a chef's knife because the cheese is actually quite firm and therefore you will want a larger knife to help you cut it completely. I'm going to cut some kind of final piece. Here you can eat this cheese outside and everything, but it will be a little dry to make a sandwich that I would take with. this cheese, grate it and make it into macaroni and cheese, shaved over salad or shaved over pasta, but we're going to take our provolla, make nice thin slices, if possible, layer it on top of my bread here, top with some salami or soprasada and I make myself a small sandwich.
This is queso fresco, a soft, fresh cow's milk cheese from Mexico that can be used in a wide variety of dishes. The cheese can then be eaten very fresh or it can be salted and aged longer. in which case it will develop a stronger, saltier flavor. Today I am going to serve fresh cheese in a very simple way, crumbled over fresh watermelon with a little mint. Sometimes, in the middle of summer, eating a lot of cheese doesn't sound right. It seems like the best idea to me, but an acidic, bright and very fresh cheese, like fresh cheese, is a very refreshing and delicious summer dish.
You simply cut a little of the fresh cheese and we are going to crumble it on top of the watermelon. To dress my fresh cheese salad with some fresh mint simply tear off the leaves and put them on top and then all you need is a fork to chop and enjoy. This is feta, a fresh cheese that was originally made in Greece but is now made in many places around the world, what sets feta apart from other fresh cheeses is the fact that it is packaged and aged in brine. Feta was one of the first human-made cheeses and was made in a warmer climate.
So packaging the feta cheese and aging it in brine meant it could be preserved for a long period of time. Today I'm going to cut the feta cheese with my chef's knife into clean slices and then place it on a plate with the olives. Feta cheese and olives are also a great combination because they are from the same part of the world, so these two foods have evolved over time and complement each other beautifully. Crumble the feta cheese and finally we will drizzle with a little olive oil. This type of dish is perfect to take to a picnic or also as an appetizer to start dinner.
This is labna labnut is a very dense, thick and creamy Middle Eastern style cheese that effectively blurs the line between yogurt and cheese. It is very bright. tangy, almost lemony tart, but since you start with whole milk it is irresistibly creamy. Lavender can be served with a variety of fresh or dried herbs and today I decided to serve it with some zatar, which is a wonderful Middle Eastern spice. mixture that really complements that creamy, tangy quality of the cheese, sprinkle it gently on top and then drizzle with olive oil. This is a farmer's cheese, typically a very fresh white cheese that is not pressed or aged, has a very spongy texture and a very creamy but subtle texture. flavor, making it a great blank canvas for a wide range of flavors.
Today we'll serve it with some dill, salt and pepper and essentially create our own party sauce. I'm going to start by cutting this fresh. dill put a little dill on top as well as a little sea salt and then some crushed black pepper to finish and mix in the herbs. You can enjoy the farmer's cheese alone or with crusty bread. such as pretzels, crackers, or a toasted baguette, this is mascarpone, pronounced mascarpone in Italian, this is a double or triple cream cheese that originated in the Lombardy region of Italy, the terms double cream and triple cream and cheese refer to the Overall percentage of butterfat in cheese.
A double cream cheese is between 60 and 74 butterfat and a triple cream cheese is 75 butterfat or higher, which means these cheeses are delicious, creamy, silky and decadent, so today I'm going to top the muscarpone with a variety of fresh berries, raspberries, blackberries. and cranberries and crumble some thyme on top and let's dip it in some crusty flatbread, mmm, this is halloumi. Traditional halloumi is a semi-firm fresh cheese made from a mixture of goat and sheep milk and sometimes cow's milk from the island of Cyprus. In order to be called halloumi, the cheese has to come from Cyprus and, being made according to these traditions What makes halloumi distinctive and different from other fresh cheeses is the fact that it has a very low acidity and a high melting point, so you can fry it or grill it and it will not lose its shape or texture.
Here I have grilled halloumi so you can see the difference between raw fresh halloumi and grilled halloumi, you will see it brown and caramelize. in a beautiful way and it oozes a little but definitely doesn't run and holds its shape, you're going to taste the milky and sweet flavors associated with fresh cheeses, but because the cheese really browns and caramelizes in the pan, we're also going to get some of those sweeter, caramelized, toasty notes and we'll squeeze a little bit of lemon juice on top, drizzle with a touch of olive oil and if you need a little more salt or a little more punch, you can drizzle a little of fresh sea salt and black pepper on top.
This is cotija. Cotija takes its name from the town of Kotiha, which is located in the province of Michoacán, Mexico. Cotija is a very salty fresh cheese that is used to enhance the flavor in many different dishes. We're going to serve the shredded cotija over corn with a little cilantro as a sort of nod to lotte, which is a very traditional Mexican dish. You can literally just break up the cotija and crumble it over the corn and then we're just going to just tear off the cilantro leaves as a garnish. There are thousands of different types of cheese.
I couldn't show themall types of cheese, but the information I presented will allow you to share and enjoy an incredibly wide variety. variety of cheeses with your friends and family

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