Few foods are more delicious than an expertly crafted piece of cheese.
Yet many of us shy away from the more “exotic” offerings like
Camembert and mascarpone because their names, tastes and textures
are unfamiliar. Sure, American, Swiss and cheddar are popular and
delicious choices, but sometime you want a cheese that offers a bit more
bite (or perhaps a tad less). Not sure what to buy? Our handy cheese guide,
on page 30, has all the information you need to pick the perfect cheese
for any occasion, and our recipes will have everyone clamoring for more
cheese, please! Enjoy the great taste of fresh cheese available at your
neighborhood Big Y. We offer delicious varieties from authentic English
Stilton, imported from dairies that date back to the 1700s, to French Explorateur
and Vignotte triple creme cheeses. Our selections range from country to
country, including Ireland, Italy, France and Germany, as well as domestic
cheeses and cheeses of New England.
Cheese Guide
Asiago (ä-zh¯e-ä-g¯o)
its appeal:
One taste of this somewhat nutty, slightly tangy cheese will
transport you to old Italy, where the cheese was first created. A
flavor similar to a blend of cheddar and Parmesan, Asiago ranges
from mild and buttery when it’s young to intense, semi-sharp when
aged.
serve with:
Asiago melts best when grated, making it a perfect topping for pasta
and rice dishes, lasagna and soups, or try it in quesadillas or on top
of pizza.
calcium kick: (1 ½ ounce serving) 315mg
Brie (bre¯)
its appeal:
The pleasant, earthy mushroom flavor of this
creamy, spreadable cheese makes it ideal whether you’re entertaining
friends for a casual gathering or hosting a formal dinner. Brie’s
soft, edible rind envelops an elegant-tasting, ivory-colored cheese that’s
a true taste sensation.
serve with:
After warming slightly in the oven, spread on top of crackers, croissants
and crusty breads. Or wrap and bake in a pastry and serve with a medley
of fruit.
Calcium kick: (1 ½ ounce serving) 78mg
Camembert (ka-m?m-ber)
its appeal:
Similar in look and texture to brie, this creamy yellow cheese will
delight your taste buds with its melody of flavors ranging from a slightly
salty, buttery flavor to hints of mushrooms, garlic and nuts.
serve with:
This cheese’s mild to pungent taste pairs well with melons, grapes,
sweet berries and sun-dried tomatoes. Also works well in soups and sauces.
Calcium kick: (1 ½ ounce serving) 165mg
Gorgonzola (g?or-g?n-z?-l?)
its appeal:
Marbled with blue-green streaks, this robust, spicy cheese is an
Italian member of the blue cheese family. The cheese is semi-soft and
creamy when young, but transforms into a pungent, crumbly cheese with
age.
serve with:
Crumbled, this sharp-tasting cheese gives salads a real kick or try
it melted on top of burgers and steaks.
Calcium kick: (1 ½ ounce serving) 225mg
Gouda (gü-d?)
its appeal:
Gouda comes in a variety of tantalizing tastes ranging from baby
Gouda’s mellow, rich caramel flavor to aged Gouda’s lightly
sweet and sharp tang to smoked Gouda’s rich, musky essence.
serve with:
Gouda is great in cheesy casseroles, shredded on top of hot dishes
or diced in salads. While aged or smoked Gouda pairs nicely with
crunchy apples, pears and toasted almonds.
Calcium kick: (1 ½ ounce serving) 296mg
Gruyère (grü-yer)
its appeal:
This firm, shiny yellow Swiss-inspired cheese has an earthy, buttery
and toasty flavor, with slightly fruity undertones.
serve with:
Gruyère’s full-bodied flavor is a perfect complement to quiches
and soufflès, and its superior meltability makes it ideal for fondues.
Calcium kick: (1 ½ ounce serving) 430.5mg
Manchego (mahn-CHAY-goh)
its appeal:
Spain’s most famous cheese is made from pure sheep’s milk and
flavored with herbs. It has a mild, slightly nutty flavor and semi-soft
texture when young and cured, but picks up a peppery bite as it ages.
serve with:
Manchego’s zesty taste suits a variety of dishes including soups,
salads, rice and pasta entrées and omelets.
Calcium kick: (1 ½ ounce serving) 450mg
Mascarpone (mas-kär-p?-n?)
its appeal:
This thick, creamy, velvety cheese is so sweet and delectable, you’ll
have a hard time believing it’s a cheese and not the buttercream
cake frosting that its taste resembles.
serve with:
Dip fresh fruits, berries, figs, chocolate,
shortbread and lady fingers into this cloud-like cheese for a heavenly
treat, or blend with other ingredients to make divine desserts like tiramisu
and red velvet cake frosting.
Calcium kick: (1 ½ ounce serving) 90mg
Parmigiano-Reggiano (pahr-muh-ZHAH-noh reh-zhee-AH-noh)
its appeal:
Considered the king of Italian cheeses, Parmigiano- Reggiano boasts
a sweet, piquant and nutty flavor with a hint of herbal and floral accents.
It is made from partly skimmed milk and cured for a minimum of
12 months up to 3 years. This cheese has a relatively low fat content
as well as a high calcium content.
serve with:
Delicious grated over pasta, stirred into soup and risotto, Parmigiano-Reggiano
is also superb on its own, served with a side of balsamic vinegar.
Calcium kick: (1 ½ ounce serving) 578mg
Quick Tips from Big Y
Cheese Savers
• To keep cheese from drying out, first wrap it in wax paper to allow
the cheese to breathe, and then place it in a resealable plastic bag or wrap
again in plastic wrap or aluminum foil.
• Fresh and soft-ripened cheeses like brie can be refrigerated for up
to 10 days.
Toss if mold appears sooner.
• Firm, semi-firm and semi-soft cheeses will last two to four weeks
in the refrigerator. If mold appears, cut away the moldy part plus a ¼-
to ½-inch area around it.
• Hard, dry cheeses are good for up to two months in the fridge. If
the cheese becomes too dry, wrap it in a moist paper towel for a day, and
then return to
wax paper and store in a plastic bag or wrap.
The Do’s and Don’ts of Cheese
DO
• Bring out the full flavor of cheese by letting it sit at room temperature
for one to three hours before serving as an appetizer.
• Leave the rinds on hard cheeses like Parmesan while storing, but remove
just before serving.
• Coat a cheese grater with cooking spray to prevent the cheese from
sticking.
• Place softer cheeses in the freezer for about 20 minutes before shredding.
DON’T
• Remove the rinds of semi-soft cheeses like brie when serving unless
you’re pairing it with wine (the rind’s flavor can interfere
with the taste of the wine).
• Use a knife on soft cheeses like goat cheese. Instead, use a string
or unflavored dental floss or piece of thread. Wrap the string around the
cheese, crossing at both ends and pull to cut the cheese.
• Cut off the rinds from hard cheeses. Freeze them for later use and
then toss them into simmering soups to convey a subtle, savory flavor. Discard
the rind before eating the soup.
• Use a grater on hard cheeses such as aged Asiago. Try a vegetable
peeler instead.
Artwork is for display purposes only and does not necessarily reflect specific items. Not responsible for typographical errors.
Visit Big Y’s Patisserie for a delectable selection of fresh-baked seasonal sweets!
