The Cupboard
Cheeses
Spring and summer months are wonderful for light afternoon breaks. It is a perfect opportunity to indulge in a nice bottle of wine, good French bread, fresh fruit and all kinds of wonderful cheeses.
There are some great domestic cheeses and the assortments of international cheeses that are available are endless. It helps a great deal if you have a basic knowledge of your choices before you head to your local market. This month’s installment of the cupboard will provide you with some of the basics just to get you started. To learn more about pairings of fruit and wines, consult your local wine retailer or visit one of the popular wine bars that are cropping up in many towns and cities across the country. Keep in mind, these are just a few examples. To learn more try visiting specialty cheese shops of which there are a few in larger cities or some or your nicer grocery markets such as Whole Foods and Wegman’s are excellent resources to get you started.
How good is that...
Fresh Cheeses
Cottage (whole or skim cow’s)
Feta (sheep, goat or cow’s milk)
Cream (whole cow’s with cream)
Fromage blanc (whole or skim cow’s)
Ricotta (whole, skim or low fat cow’s)
Mozzarella (whole or skim cow’s or buffalo’s)
Montrachet (raw goat’s)
Soft and Ripened
Brie (pasteurized whole or skim)
Camembert (raw or pasteurized whole cow’s or goat)
Limburger (whole or low-fat cow’s)
Semi-soft
Edam (whole or part-skim cow’s)
Muenster (whole cow’s)
Tallegio (raw cow’s)
Monterey Jack (whole cow’s)
Fontina (whole cow’s or sheep)
