Which Cheese would you like to make? Staff Picks of Our Favorite DIY Cheeses!

The world of cheese is seemingly never-ending, and one can easily get overwhelmed if they do not know exactly what they are looking for. This short guide will hopefully help you get your foot in the door in the world of cheeses; and what better way to do that than by starting with the Cheese Maker team’s favourite types!

Eric: Aged Cheddar

Aged Cheddar cheese can truly hold its own among other strong flavours in any dish. One of the most popular cheeses around the world, Cheddar cheese is a firm, cow’s milk cheese that develops a sharper flavour as it ages along with a drier, flakier texture, which leaves aged Cheddar better suited as a garnish on pasta or alongside meats and bread on a charcuterie board.

Daniel: Fresh Mozzarella

Unlike the low-moisture brick of bland Mozzarella one might come across at the grocery store, fresh Mozzarella is a fresh cheese made from either Water Buffalo milk (mozzarella di bufala) or Cow’s milk (mozzarella fior di latte). Fresh Mozzarella is famous for its light, creamy flavour with a soft and stretchy texture that tastes amazing melted on pizza, lasagna, or for the classic Mozzarella experience, on Caprese salad.

Jeremy: Manchego

Manchego is one of the most widely-known cheeses made from sheep’s milk, and its popularity is well-deserved. The firm Spanish cheese has a gorgeous, textured rind that while inedible, makes Manchego one of the more visually appealing cheeses around. Coupled with its fruity, nutty, and salty flavour notes,  Manchego is a nuanced cheese that is best served by itself or with fruit, crackers and bread for one of the best cheese-tasting experiences you will ever have!

Alexis: Brie

Brie is widely known as one of, if not the most popular French cheese there is, going so far as to earn the nickname “The Queen of Cheeses”. Produced with cow’s milk, Brie is a soft cheese with an edible white rind. As the rind ages and develops brown spots, its buttery and mushroom-like flavour is only emphasized. Brie is a cheese that must at all times be consumed at room temperature; straight-out-of-the-refrigerator Brie loses its ooey-gooey texture and much of its nuanced flavour is similarly lost.