"CheeseCourse" news and stories

Finding the crème de la crème of American cheese shops is no easy task. We did it, however, by carefully considering the variety, distinctiveness, and quality of cheeses that hundreds of them carry, as well as the extent to which they've promulgated the availability of handmade artisanal cheeses. Check out our five picks after the jump.

Deliciously juicy crisp apples and pears – just some of the fruits we associate with autumn – make especially tasty cheese pairings. Their crunchy texture and sweet taste enhance the flavors of many cheeses, ranging from spicy creamy blues, like Vaquero, to nutty Alpine cheeses, including Gruyère and Pleasant Ridge Reserve. Since this blend of tastes and textures works so well, it would seem as if the cheese options were limitless. However, after eating a large number of cheeses, we discovered that the ones which work best are those with complex flavor profiles that do not overwhelm the palate.

It's easy to understand why Grana Padano is Italy's most popular (and most consumed) hard cheese. Whether eaten on its own or grated over pasta and salad, its deep golden color, fruity aroma, firm texture loaded with deliciously crunchy amino acid crystals (concentration of calcium lactate) and sweet caramel-like taste make it irresistible.

Grana Padano's rich history is reflected in its complex array of flavors. The cheese dates back over a thousand years, to the 10th century, when Cistercian monks reclaimed the region around the Po River Valley in Northern Italy (often referred to as the "bread basket of Italy"), and, decided to produce a cheese that would stand the test of time. To learn more about this cheese's current production, we spoke to Lou Di Palo, owner of Di Palo's, the legendary Italian specialty food store, located on Grand Street in New York City.

Corn is in season which means there's no better time to relish the sweet flavorful kernels Latin American-style with a dash of fresh mildly-salty cheese. From New York City's Café Habana to Austin's La Condesa, Mexican-style corn on the cob covered with Cotija cheese has become a popular dish, one that balances the juicy sweetness of maize with the spicy-savory taste of Queso Fresco. Fortunately, this cheese-coated snack is easy to make at home.

What happens when cheesemakers blend the best of goat's milk and washed-rind cheeses? Imagine the sweet grassiness of a soft-ripened chèvre, like Andante's Acapella, combined with the gaminess and spiciness of a washed-rind cheese, like Sablé de Wissant.

Ziegenhof Leiner's Zigorome is just such a cheese hybrid from Sulzberg, Germany. This washed-rind goat cheese, just 150 g (5.5 oz), is brushed with a brine (a combination of water and salt) during a four-week-long aging process that gives the rind its light orange-like color and sticky touch.