Cheese is making a comeback on the dining scene.  There is a rising trend to serve gourmet cheeses as a separate exciting course.  The best part of this returning mania is that creating a sophisticated and harmonious assortment of cheeses and accompaniments is incredibly easy.

With our how-to’s, simple guides and recommended cheeses, your next get-together, whether it is a gathering for one or one hundred, will be a spectacular success!

Creating a spectacular cheese course starts with the shopping.  You should take a few minutes to before you buy to make a shopping list.  This can be as simple as choosing your favorites, but keep the following in mind:

Accompaniments should not only complement the flavors of the cheeses you are serving, but should enhance them  The best way to see if the accompaniment works well with a particular cheese is simply to taste them together.  If you like the flavor combination, then odds are your guests will too.  Traditional accompaniments for cheeses include: bread, crackers, cured meats, honey, olives, fruit, nuts and roasted vegetables.

Cheeses should always be served at room temperature, so plan ahead and remove your cheeses from the refrigerator at least one hour before serving for maximum flavor.  Firm and hard cheeses should be served sliced thinly or in bite-size chunks.  Cut softer cheeses into wedges.  Make sure you have a small knife available for cheeses that will need to be cut by your guests.

Soft Cheeses

Soft cheeses get creamer as they ripen.  Their texture can range from that of soft butter to thick sour cream.  Examples of soft cheeses are Brie, Camembert and La Serena.

Semi-Soft / Semi-Firm Cheeses

Semi-soft/semi-firm cheeses have less moisture than hard cheeses so they can usually be easily sliced.  Ardrahan, Gubbeen, Fontina, Caciotta, Le Moulis and Morbier are examples of semi-soft/semi-firm cheeses.

Firm Cheeses

Firm cheeses have a unmistakable firm texture, and become harder and more intensive with age.  In firm cheese, the curd is broken into a very small grain, and then either cooked or left uncooked before pressing.  Firm cheeses have a lower moisture content.  Appenzeller, Wensleydale, Cheddar, Red Leicester, and Idiazabal are examples of firm cheeses.

Hard Cheeses

Hard cheeses have had most of their moisture removed, giving the cheese a firmer texture, often becoming crumbly.  They routinely have more intense flavors than softer cheeses.  Varieties of hard cheeses include Doddington, Sbrinz, Pecorino, Parmigiano Reggiano, and Bianco Sardo.

Other types of cheeses include: Blue Cheese, Fresh or Un-ripened Cheeses, Pasta Filata, Washed-Rind Cheese, and other specialty cheeses.

Blue Cheese

Blue Cheese earned it's name from the mold called Penicillium roqueforte, which creates the delicate blue-green marbling and gives the cheese its unique flavor. Blue Cheeses can range in texture from hard and crumbly to soft and creamy.  Types of blue cheeses include: Crozier Blue, Gorgonzola, Roquefort, Shropshire Blue, and Stilton.

Fresh cheeses are usually uncooked or un-ripened, and are ready to eat very soon after they are made.  Normally they are moist and mild in taste.  Varieties of fresh cheeses include: Cottage cheese, Mascarpone, Mozzarella, and Ricotta.

Pasta Filata cheeses are a family of cheeses that originate in Italy.  They are cooked, kneaded and stretched.  Provolone is an example of this type of cheese.

Washed Rind

Washed Rind cheeses have been washed or immersed during the ripening process in a solution of beer, brine, wine, or brandy to promote exterior mold.  These cheeses possess a very strong aroma and have intense flavor.  This type of cheese includes Munster, Raclette and Taleggio.