How to Say "Cheese" at Central Market


At Central Market, we say “cheese” a little differently, and we’re out to expand your fromage vocabulary. 

If you’re like me, you may not have known that you talk about cheese, you’re most likely referring talking a cheese style. Feta, Blue, Cheddar, and Mozzarella are really styles of cheese. Who knew?  Think of it like this: Blue cheese is like saying “peanut butter,” while Gorgonzola is like saying “crunchy peanut butter.” In other words, Gorgonzola is an example of Blue cheese. 

The flavors and textures of each style’s cheeses vary based on factors in the cheese-making process including:
  • Age – Young cheeses can have entirely different flavor profiles than older cheeses.
  • Salt – Adding salt to curds makes cheese, and salting not only adds to flavor, but also preserves the cheese while it ages.
  • Type of milk used – Goat, cow, or sheep, and whether the milk is raw or pasteurized
  • Country or region of origin – Cheese made in Spain will have a different taste than French, Swiss, or American cheese, just as cheese produced in Wisconsin may have a different flavor profile than Indiana cheese.
Here are the cheese styles you’ll find in our delis:

Alpine – Mountain cheeses made with milk grazed on mountain sides. Alpine cheeses are your favorites for fondue.  Try Comte – Fort du St. Antoine or Upland’s Pleasane Ridge Reserve.

Blue – Distinctive blue mold throughout. Flavors run from mild and sweet to sharp and acidic. Try Jasper Hill Farm’s Bayley Hazen Blue or Gelmini’s Extra Creamy Gorgonzola.

Cheddar – Cheddars can range from young and mild to old and sharp. Try Shelburne Farms Cheddar or Neal’s Yard Dairy’s Montgomery Cheddar.

Feta – Cheeses made with a mix of sheep’s and goat’s milk, and cured in brine. Try Greek Feta or Chevretine’s French Goat Feta.

Fresh – Generally mild and creamy unripe, rindless cheeses. Try Roule with Garlic & Herbs or Vermont Creamery’s Fresh Goat Cheese.

Gouda – Washed curd cheeses that range from young and mild to old and carmelly-flavored. Try Caves of Faribault’s Jeff’s Select Gouda or Ewephoria.

Grana  -- Grainy textured cheeses. Try Central Market’s Parmigiano Reggiano or Stravecchio Grana Padano.

Hard – Firm textured cheeses that cover a wide range. Try Idiazabal or Ossau-Iraty.

Latino – Young, fresh cheeses. Try Quesos Campesino’s Queso Quesadilla or Queso Chihuahua.

Mold Ripened – These cheeses are ripened using a mold on the exterior of the cheese. Try Brie de Nangis or Vermont Creamery’s Cremont.

Mozzarella – Pulled cured cheeses in various sizes, and typically made with milk from cows or water buffalos. Try Central Market’s Mozzarella or Lioni’s Burrata.

Rindless – Typically semi-soft and great for melting. Try Havarti or Asiago Pressato.

Washed Rind – Stinky cheeses with meaty, beefy flavors and silky textures. Try Arrigoni’s Taleggio or Cowgirl Creamery’s Red Hawk.
 
Most cheese-making regions and countries produce cheeses in several different styles. Our Cheese Experts are ready to help you find the cheese style that best suits your palate. You may just discover a new favorite! 
 
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1 Comment(s):

Carmen wrote on 9/7/2014 6:42:46 PM

Do you have goat cheese I can slice? Thank You..

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